NOVEL CUISINE: MIDWESTERN FOOD
As many Americans were normalizing labor saving appliances, revolutionary canned and processed food in the middle of the last century, folks in rural and Midwesterner towns still kept gardens and followed a seasonal cuisine with fresh, seasonal, and local ingredients and recipes handed down, as seen in Paul Fehribach's Midwestern Food: A Chef's Guide to the Surprising History of a Great American Cuisine. As the class discusses the book, Mickey Kitterman shares his own Midwestern food heritage with a relish tray showcasing raw vegetables, dips, spreads, pickles, and olives. Enjoy chicken-fried pork chops with piccalilli, creamed corn, Claudia Sander's breaded tomatoes, and strawberry pie.
Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory. Come to one or as many of these classes as you like! Novel Cuisine started in our kitchen in 2006 and our readers and food lovers have discussed nearly 200 books! We love to hear from our students what books they want to read!
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.
Sun, May 19, 1 pm to 3:30 pm
Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory. Come to one or as many of these classes as you like! Novel Cuisine started in our kitchen in 2006 and our readers and food lovers have discussed nearly 200 books! We love to hear from our students what books they want to read!
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.
Sun, May 19, 1 pm to 3:30 pm
Sun, May 19, 1 pm to 3:30 pm
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