Tag Archives: culinary history

Trade Route Talks: Sublime Saffron

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Trade Route Talks: Sublime Saffron

Tuesday 4/16 at 7:00pm 

The Gourmandise School of Sweets and Savories

The history of saffron cultivation and usage dates back over 3,000 years and spans cultures and continents. Take a trip around the world through the eyes of this exclusive spice.

“Trade Route Talks” are series of monthly discussions about agriculture, trade, and how our taste for foods have changed the landscape of our world. Students are greeted with a topical appetizer and, after the conversation, participate in the hands-on cooking of a dish which uses the theme of the day as the main attraction. ($45)

Classes meet at The Gourmandise School of Sweets and Savories
395 Santa Monica Place #329
Santa Monica, CA 90041

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Cookbook Club: Joyce Chen Cook Book

Cookbook Club: Joyce Chen Cook Book

Saturday 5/18 from 10:30am to 1:30pm

New School of Cooking Pasadena

Each month we discuss a significant cookbook and prepare a group meal adapted from its recipes. Here’s what’s cooking this month:

Joyce Chen Cook Book, 1962
When Joyce Chen opened her first restaurant in Cambridge, MA in 1958 she introduced Chinese food to the American public. In 1962 she released her first cookbook, Joyce Chen Cook Book, with recipes using familiar ingredients, cooking tips, and important culinary traditions. In addition to being a restaurateur and author, Chen was a chef, television personality and entrepreneur. Let’s explore her story and prepare a feast. ($115)

Classes meet at New School of Cooking’s Pasadena campus.
525 East Colorado Blvd, Pasadena 91101

Though reading the book prior to each class date is not necessary, it is available for sale here.

register here

Trade Route Talks: The Bittersweet History of Sugar

Trade Route Talks: The Bittersweet History of Sugar

Tuesday 5/21 at 7:00pm 

The Gourmandise School of Sweets and Savories

A commodity so common it is difficult to imagine a world without sugar. Trace the history of this sweet grass from classical literature, to slavery and the abolitionist movement, to the modern world stage.

Students are greeted with an appetizer and, after the conversation, participate in the hands-on cooking of a dish which uses the theme of the day as the main attraction. ($55)

Classes meet at The Gourmandise School of Sweets and Savories
395 Santa Monica Place #329
Santa Monica, CA 90041

register here

Cookbook Club: The Settlement Cookbook

Cookbook author Joan Nathan and her collection of “The Settlement Cookbook” at her home in Washington, DC.

Cookbook Club: The Settlement Cookbook

Saturday 4/27 from 10:30am to 1:30pm

New School of Cooking Pasadena

Each month we discuss a significant cookbook and prepare a group meal adapted from its recipes. Here’s what’s cooking this month:

The Settlement Cookbook, Lizzie Black Kander, 1901
Originally published in 1901 by Lizzie Black Kander, a Milwaukee social worker, for young immigrant women, the many editions of “The Settlement Cookbook” have defined and documented the story of Jewish cooking in America. ($115)

Classes meet at New School of Cooking’s Pasadena campus.
525 East Colorado Blvd, Pasadena 91101

Though reading the book prior to each class date is not necessary, it is available to read here.