Constance L. Kirker and Mary Newman, Authors, Edible Flowers: A Global History
We like to look at them, they make us truly smile, but why on earth would anyone want to eat them? Join Constance and Mary as they share 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, with special reference to the amazing edible flowers in the U.S. Looking at flowers' natural qualities: their unique and beautiful appearance, their pungent fragrance, and their surprisingly good taste, the authors will tie this culinary history into a larger cultural one, showing how flowers' cultural, symbolic, and religious connotations have added value and meaning to dishes in daily life and special occasions. In this season of the famous cherry blossom celebration in Washington D.C., learn some surprising ways that even cherry blossoms are edible.
DATE: Friday, March 31
TIME: 12 p.m. to 1 p.m.
LOCATION: Conservatory Classroom
FREE: Pre-registration required