Friday, November 6

EATING HISTORY: TURNING POINTS IN THE MAKING OF AMERICAN CUISINE

Culinary Historians of Atlanta
invite you to join them for
Eating History: Turning Points in the Making of American Cuisine

Monday, November 16, 2009 @ 7:30 p.m.
Admission is free and open to the public
Cordon Bleu College of Culinary Arts of Atlanta

Food historian Andrew F. Smith will recount—in delicious detail—some of the major moments that made contemporary American cuisine, as described in his brand new book, Eating History: Turning Points in the Making of American Cuisine, from Columbia University Press. The style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats.

Location: Cordon Bleu College of Culinary Arts of Atlanta, located at 1927 Lakeside Parkway, Tucker, GA 30084. This is just off Northlake Pkwy, close to I-285 between Lavista Rd. and Lawrenceville Hwy.