"Senses of Taste: Duncan Hines & American Foodways, 1930-1960"

Damon Talbott, Sias Graduate Fellow, American Studies
How are senses of taste made? What role do tastemakers, such as critics, have in the forming of what good taste is? What is good taste, anyways? Both in his lifetime as a famous restaurant critic and posthumously as a brand name of popular cake mixes, the figure of Duncan Hines provides answers to these questions. By looking at how Hines was deemed an authority on food in the 1930s, became linked with processed food in the 1950s, and became a cultural icon unto its own by the 1970s, we can see the process of how Americans make sense of taste. Damon Talbott is the Sias Graduate Fellow at the Hall Center for the Humanities at the University Kansas.
April 07, 2013
02:00 pm - 03:30 pm
Kansas City, Mo., Kansas City Central Library, 14 W. 10th St., Kansas City, MO

1.5 million visits a year at 7 library locations
Top 50 nationwide for size of library collection
—American Library Association
KU ScholarWorks offers access to more than 7,000 items created by KU faculty and students
An international leader in the open access movement
Users check out nearly 300,000 items every year
Users access more than 3.3 million articles online each year
More than 111,000 scores, books, sound recordings, and other volumes in Music & Dance Library
Anschutz Library serves as KU’s 24-hour study facility for students
More than 700 Vosper Society members support the mission of KU Libraries
One of 34 U.S. public institutions in the prestigious Association of American Universities