Over the course of three days, our third annual Smithsonian Food History Weekend will explore how food has been both a bridge and a barrier to cultural connection in America. From farmers to home cooks to top chefs, how does food migrate with people? Where does our food really come from? And how have people negotiated their differences and celebrated their commonalties over food throughout American history? From cooking demonstrations, hands-on learning, dynamic conversations, and Smithsonian collections; to powerful evenings, a black-tie gala, local restaurants, and beer history; there’s something for everyone.