“Salt cod†had major impacts on the social and political history of the Atlantic Ocean and its ports. Abundant in number, flavor, and protein, as well as relatively easy to catch, produce, store, and distribute, cod was a welcome addition to the human food supply of early modern Europe. Cod not only contributed greatly to the economic development of New England, but the fish also reduced the risk of famine, and helped revolutionize maritime exploration, travel, and warfare; effectively allowing the large-scale development of many Caribbean islands and their corresponding sugar production platforms. This Boston University Culinary Arts Program Pepin Lecture Series presentation will examine the history of this remarkable food, its underlying chemistry, and the methods used to produce it. By way of a tasting, we will also compare some of the strategies different cultures used to make the cod an intensely popular food. Bart Higgins, independent history scholar, will speak on Tuesday, January 14 beginning at 6 pm at 808 Commonwealth Avenue, Demonstration Room 117. Fee is $10, and you may register online by clicking HERE.
