Thursday, June 14
6:30 pm - 7:30 pm
We like to look at them, they make us truly smile, but why on earth would anyone want to eat them? Join us on Thursday, June 14 at 6:30pm when co-author of Edible Flowers: A Global History, Mary Newman, shares examples of flowers that have a long history as a tasty ingredient in a variety of cuisines, from ancient Greek dishes to today’s molecular gastronomy and farm-to-table restaurants. Looking at flowers’ natural qualities: their unique and beautiful appearance, their pungent fragrance, and their surprisingly good taste, Newman will tie this culinary history into a larger cultural one, showing how flowers’ symbolic and religious connotations have added value and meaning to dishes in daily life and special occasions. Learn what flower products are available locally and what flowers are most easily grown even in the tiniest of gardens.
Image: “Fresh Salad with Edible Flowers” by Marco Verch. Image unedited used with the Creative Commons 2.0 license. Click here to read the license. Click here to see the original on Flickr.