Kansas City: A Food Biography

Presented By
Andrea Broomfield

While some cities owe their existence to lumber, oil, or steel, Kansas City is arguably – or perhaps not so arguably – built on food.

From its earliest days as a provisioner for pioneers and traders headed west, KC evolved into a major marketer of the nation’s meat and wheat. Thousands also have made a living providing meals and hospitality to travelers passing through. As restaurateur and adopted son Fred Harvey noted, “Travel follows good food routes.”

In a discussion of her fascinating book Kansas City: A Food Biography, culinary historian and Johnson County Community College English professor Andrea Broomfield explores how a frontier town grew into a major metropolis famous for great cuisine, iconic dishes, and crossroads hospitality and how those features continue to define the city.

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Upcoming in this series:
Watch or Listen to Past Events in this Series:
26
Jan
The Overland Trails and the Founding of Independen...
Central Library |
2:00pm
21
Nov
The Shock and Awe of Sarah Bernhardt in Kansas Cit...
3:00pm
19
May
Floods, Fires, and Buried Trains: Immigrant Storie...
Central Library |
2:00pm
27
Apr
Ports to Posts: Latter-day Saint Gathering in the ...
Central Library |
2:00pm

Kansas City: A Food Biography

Date & Location
In Person