Calendar

Fourteenth Biennial Symposium
Co-hosted by the Latrobe Chapter, Society of Architectural Historians & D.C. Preservation League

Boozy brunch, spongy injera dinners, empanada midnight snacks—modern residents of the nation’s capital enjoy a dynamic food center, noted for its variety of culinary experiences and foods authentic to the region, including half smokes, mumbo sauce, and crabcakes. Less explored is how this culinary geography intersects with the built environment, and how those intersections have changed over time. From farms and agricultural homesteads that supplied historic markets to ethnic food enclaves fostered by DC’s role as the capital, the city is an experiment in democracy, architecture and flavor. How has the Washington metropolitan area facilitated the production and dissemination of foodstuffs across the region? How have patterns of work shaped patterns of eating? How does a focus on food generate new types of research methodologies? 

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