German Food and German Identity on Both Sides Atlantic
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German Food and German Identity on Both Sides of the Atlantic: 20th-Century Germany and Contemporary Chicago Part One: Food and German Identity from the Third Reich to the Berlin Wall with Alice Weinreb, PhD, Associate Professor of History, Loyola University Chicago. Focuses on Germany’s food system from two World Wars to Berlin Wall fall. Part Two: Beyond repletion: Discovering functions of German food in Chicago with Nadja Huthmann, M.A., Cultural Anthropologist.