Long before the charcoal grill was invented, humans have been cooking with fire -- for hundreds of thousands of years. Countless bygone cultures have manipulated fire and food to create desirable flavors and textures. This ancient process — people messing around with ingredients and combustion — is at the foundation of virtually every culinary tradition worldwide.
Paula Marcoux, author of the recently released Cooking with Fire, will discuss her adventures digging among the documents and physical remains of past cookery, as well as her exploits with antiquarian cooking gear and recipes. She will delve into spit-roasting and oven-building, and offer practical advice about upping your own wood-delicacies, whether you'd like to master a spit-roasted pork loin or rabbit, or a crusty naturally-leavened loaf of bread.
Copies of Paula’s book will be on sale, with profits used to fund the Culinary Historians of Chicago.
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Paula Marcoux is a food historian who lives in Plymouth, Massachusetts. She has worked professionally as an archaeologist, cook, and bread-oven builder. She is the food editor of Edible South Shore magazine, writes on food history topics for popular and academic audiences, and consults with museums, film producers, and publishers. She also gives regular workshops on natural leavening, historic baking, and wood-fired cooking. Her web site is http://www.themagnificentleaven.com (http://www.themagnificentleaven.com/).
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Cost of the lecture program is $5, $3 for students
and no charge for CHC members and Kendall students and faculty.
To reserve, please e-mail your reservation to: [masked] .