FREE, REGISTRATION NOT REQUIRED
Before baking powder became a kitchen staple, there was a state-level showdown over the rights to produce and sell it, and food historian Linda Civitello says Connecticut played a central role. Join us at the library as Ms. Civitello discusses her book, "Baking Powder Wars: The Cutthroat Food Fight That Revolutionized Cooking" and the exciting history behind this, now, essential baking ingredient.
Linda Civitello has a PhD in History, UCLA; author, Baking Powder Wars: The Cutthroat Food Fight That Revolutionized Cooking, named one of the Ten Best Food Books of 2017 by the Smithsonian Magazine; Cuisine and Culture: A History of Food and People, winner of the Gourmand Award for Best Food History Book in English (U.S.). Dr. Civitello has taught history of food at a number of culinary schools, and writes the Food History column for Edible Los Angeles magazine. She is a frequent speaker and writer on topics related to the history of food.
