History Cambridge explores the ties between immigration and industry in a History Café, “Changing Tides in Cambridge Industry,” taking place at 7 tonight. We will be joined by Andrew Robichaud, professor of history at Boston University, to discuss the various migrant groups who played crucial roles in the development of the city’s industrial sector.
Joyce Chen was Boston’s first real celebrity restaurateur and holds indisputable importance in U.S. culinary history. In the same era Julia Child was changing America’s palates through French cooking, Chen was doing just that with regional Chinese, introducing dishes such as Peking duck, hot and sour soup and moo shu pork.
Cantabrigians, like their counterparts throughout the nation, expressed ambivalence to the workers in their midst in the wake of Chicago’s violent Haymarket Affair and the trial of the so-called “Chicago Eight.” Over the next three decades, workers tried to ease tensions while advocating for better conditions.
Although George Washington and his contemporaries in military and political leadership are widely recognized and lauded for their accomplishments, it was the vast legions of ordinary people, women and Blacks chief among them, who fueled the engine of Revolution in Cambridge and beyond.