Culinary Historians: The Baking Powder Revolution: Creating an Edible American Identity

Recommended
Author Linda Civitello (Cuisine and Culture: a History of Food and People) delves into the history of baking powder at this lecture. She'll discuss the ingredient's role in the American kitchen and the hugely profitable industry that materialized around it. Arrive in time for a reception at 6:30pm, where you'll have the chance to sample baked goods and pastries.

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