Edible Flowers, a Global History
Most of us like to look at owers, but why would anyone want to eat them? Author Constance Kirker’s new book written with her sister, Mary Newman is a comprehensive look at this fascinating subject.
Ms. Kirker discusses the long history of owers as a tasty ingredient in a variety of cuisines. The Greeks, Romans, Persians, Ottomans, Mayans, Chinese, and Indians have been cooking with them for centuries, and today contemporary chefs use them to add something special to their dishes.
Light refreshments and a book signing follow the lecture.
Register by September 3