Luke Barr is the author of the New York Times bestseller Provence, 1970 and his most recent book, Ritz & Escoffier. He is currently writing a social and cultural history of 1970s French cooking. He is also co-writing The Hunt for History with Nathan Raab, a memoir of Raab’s adventures in the rare document and… Read More »The Social History of Food and Cooking, with author Luke Barr

Author Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck and future stars such as Susan Feniger, Mary Sue Milliken, and Nancy Silverton;… Read More »Chefs, Drugs and Rock and Roll: An all-access history of the evolution of the American Restaurant Chef

June Hersh, a former teacher and businesswoman, began her writing career after retiring in 2004. Her first book, Recipes Remembered, a Celebration of Survival, (Ruder Finn Press, May 2011) was written in association with and to benefit the Museum of Jewish Heritage-a Living Memorial to the Holocaust. June has also authored The Kosher Carnivore (St.… Read More »Yoghurt: A Global History

CHoW member Karima Moyer-Nocchi will reveal insights into our notions of ‘traditional’ Italian food based on her book: Chewing the Fat – An Oral History of Italian Foodways from Fascism to Dolce Vita.    This highly engaging and visually-driven presentation will examine the socio-political influence that the fascist era exerted on the formation of the Italian culinary… Read More »On Food and Fascism

The Great Gelatin Revival traces the history of aspics, jiggly desserts and jello shots. The author predicts that given the patterns of popularity since the Middle Ages, gelatin is about to come back into fashion. Not kitsch, nor artificially flavored and colored monstrosities of the mid 20th century, but seriously delicious concoctions that will thrill,… Read More »The Great Gelatin Revival

The Arabic word “Maghreb” means “land where the sun sets,” a region which includes Tunisia, Algeria, Morocco, Mauritania, Libya and in ancient times, parts of Spain, Sicily, and Malta. The history of the Mediterranean region of the Maghreb is unique, and the cuisine reflects the influences of the many cultures that conquered or colonized the… Read More »Flavors of the Maghreb & Southern Italy: Recipes from the Land of the Setting Sun