Culinary Historians: Sardinia, May 10

Culinary Historians of Chicago

There’s more to Sardinia Than Sardines!
The story of the island, its food and its people

Presented by Viktorija Todorovska
Food and Wine Writer, Author, Educator

Saturday, May 10, 2014
10 a.m. to Noon
at
Kendall College, School of Culinary Arts
900 N. North Branch Street, Chicago
(Located just north of W. Chicago Ave. at N. Halsted St.)
Free Parking in lot on north side of school


Sardinia, the isolated and majestic island off the southwest coast of Italy, has a rich and ancient history as home to different Mediterranean peoples whose customs have intertwined over the centuries. The result is an unparalleled richness of cuisine that surprises even those familiar with the cuisines of other Italian regions. From myrtle, saffron, and honey to lamb, seafood, and specialty cheeses, Sardinian food features a broad variety of flavors for any occasion. Many traditional Sardinian recipes are simple and straightforward — reflecting the peasant cuisine heavy on legumes, fresh vegetables, olive oil, and bread. However, it is common for Sardinians to celebrate holidays with lavish feasts and special delicacies: suckling pig, lobster, bottarga (Sardinian caviar), and the full-bodied home-made Sardinian sausages.

Our speaker, Viktorija Todorovska, has captured the essence of Sardinian food and culture with her new, appropriately titled The Sardinian Cookbook .Viktorija will talk about the origins of Sardinian cuisine and its modern developments and illustrate this with a series of recipes, including the traditional pane carasau, bottarga, and mirto-chocolate truffles. Join us for a savory presentation with a delicious tasting and book signing.

* * *

Viktorija is a food and wine writer and educator. She studied Italian cooking at Apicius, the International School of Hospitality in Florence, Italy, and continues to explore the culinary traditions of Italy and the Southern Mediterranean during her travels. Viktorija’s first cookbook, The Puglian Cookbook: Bringing the Flavors of Puglia Home, was published in 2011. Viktorija is also an accredited Sommelier, and French Wine Scholar. She teaches wine classes in the Chicago area. For more information on Viktorija, visit her websites: www.olivacooking.com and www.mywinesmarts.com.

* * *

Cost of the lecture program is $5, $3 for students and no charge for CHC members
and Kendall students and faculty.
To reserve, please e-mail your reservation to: Culinary.Historians@gmail.com.

Will the new book be available for sale?
If my schedule frees up I think I'd really enjoy this.

HI,

A gentle reminder this is tomorrow morning.

Regards,

Viktorija's lecture to CHC was received with great enthusiasm by everyone here, including myself. i had never given sardinia a thought before this lecture. now i'm hoping to join a tour Viktorija plans to lead next summer to this fascinating island. when she initially described sardinia as 'almost its own continent', i was captivated. sardinians speak their own language, which is not an italian dialect. there is much that's distinctive and special about this place: nothing i learned during the course of this exceptional lecture made me change my mind. i purchased her cookbook, to add to my growing collection of books written by CHC lecturers, and i've got a new interest in visiting the 2d largest island in the mediteranean.