Edible Conversation at the Roger Smith Hotel, Spring 2012

Edible Conversation at the Roger Smith Hotel (501 Lexington at 47th St., New York)

William Rubel, author of Bread: A Global History scheduled for March 19, 2012, 6:30-9 pm

Bread: A Global History

Bread was the most important food for thousands of years - and arguably the food that built the civilization that we enjoy today. Bread has been a food for humans, a food for gods, and a manufactured object carrying multiple layers of cultural meaning. While it is no longer a staple in Europe and North America, bread continues to be very important to us, as the care with which we select the loaf for dinner attests. Many of the questions that concern us about bread today are discussions that have a long history. William Rubel will talk about issues of crust and crumb, of white versus wholewheat flour, of yeast versus levain, offering historical context for current debates. What is good bread? What bread is best for us? This is not written in the stars, it is written in our hearts, but our hearts have changed over time and a history of bread is largely a history of attitudes regarding what constitutes the best loaf.

About the speaker: William Rubel is the author of Bread, a Global History. It offers a wide ranging revision of what - up to now - have been the accepted facts about the history of bread, as well as a fresh view of bread culture today. In this talk, William Rubel will talk about what he has uncovered about the history of bread from 10,000 years before the invention of agriculture through to the twenty-first century bread revolution currently underway. Using a combination of different research methods, including traditional archival searches, online databases, agricultural records, paintings, contemporary descriptions and other sources, as well as extensive milling and baking experiments in his own kitchen, Rubel has delved deep into the history and culture of this staple food. He will share some insights into his methods as well as some of the historic recipes he has discovered. Moderated by Andrew F. Smith. Co-Sponsored with the Culinary Historians of New York.

Cost: $52.24, which includes a copy of Bread: A Global History, a four course tasting menu inspired by the book and a beverage

To register: http://bread.eventbrite.com/

FUTURE PROGRAMS:

April 30, 2012, 6:30-9 pm
Savory Weeds
Speaker: Gary Allen
Cost: $52.24, which includes a copy of Herbs: A Global History , a four course tasting menu inspired by the book and a beverage
For more information and to register: www.savoryweeds.eventbrite.com/

May 21, 2012, 6:30-9 pm
American Tuna: A Surprising TaleSpeaker: Andrew F. Smith
Cost: $52.24, which includes a copy of American Tuna: The Rise and Fall of an Improbable Food (University of California Press), a four course tasting menu inspired by the book and a beverage
For more information and to register: www.tunaasurprisingtale.eventbrite.com

June 25, 2012, 6:30-9 pm
A Drinkable Conversation: Vodka, Gin and Rum
Speakers are Patricia Herlihy, author of Vodka: A Global History, Richard Foss, author of Rum: A Global History, and Lesley Jacobs Solmonson, author of Gin: A Global History.
Cost: $64.29, including a four course tasting menu inspired by the books, beverages and copies of all THREE of the authors’ books.
For more information and to register: www.vodkaginrum.eventbrite.com