Join us November 12 for “Tracing Flavor through Charitable Cookbooks” with author and LA Magazine food critic Patric Kuh!

In the 1890s recipes from the charitable cookbooks sold as community fundraisers were regional, handcrafted and intensely flavored. By the 1950s these cookbooks revolved around canned goods. How did this happen? Using the vast collection of charitable and personal cookbooks at the Huntington Library in San Marino Kuh will trace how the evolution of brand awareness, the demand for food purity, and the evolving role of women in and out of the kitchen led to the loss of flavor that eventually created the artisanal food world we live in today.

About the speaker:
Patric Kuh is the author of Finding the Flavors We Lost: From Bread to Bourbon, How Artisans Reclaimed American Food (Ecco, 2016) and The Last Days of Haute Cuisine: The Coming of Age of America’s Restaurants. He is the winner of multiple James Beard Awards and covers food for Los Angeles Magazine.

Patric Kuh photo by David Stork