Food Fads from 1890 to 1959
Class - Fall Only | Registration opens Saturday, August 29, 2026 9:30 AM MDT
What were the original colors of M&Ms? Which president served hot dogs to the visiting king and queen of England? When (and why) did turtle soup fall out of favor? What ingredient swept the nation in the 1940s, appearing in sweet and savory dishes, and dominated cookbooks of the time?
Food is a trendy business. What’s hot and what’s not changes every decade – sometimes every year. During the first half of the 20th century, Americans saw incredible innovations and technological advances in how food was sown, grown, picked, packaged, purchased, prepared and plated.
Join Saimi for this 5-week light-hearted multi-media look at our country’s culinary history. The class will include games, prizes, recipes, and an era-appropriate treat.
Saimi Bergmann
Saimi is a retired newspaper food writer and restaurant reviewer for an Ohio newspaper. She is also former owner of a culinary tour company. Saimi holds a B.S. in Broadcast Journalism and completed graduate studies in Journalism. She taught speech and journalism classes at three universities and has taught various food history courses for ICL since 2018.