Joy of Cookbooks Speaker Series
Join us for three lectures on cooking, writing and food.
Thursday July 19th, 2018
A Cosmopolitan City and Its Cookbooks, speaker: Erica J. Peters, Ph.D.
San Francisco is a relatively young city, but from the days of the Gold Rush it has had a reputation as a sophisticated place, with many immigrants, many restaurants, and an openness to trying each other's food.
Those who came appreciated the Bay Area's great produce and fresh seafood. From very early on, San Franciscans published cookbooks to promote a Northern California approach to cooking. This presentation will look at the city's food history through some of its cookbooks, as chefs began to realize that there was a market for cookbooks connecting people to a somewhat idealized representation of San Francisco’s cosmopolitan cuisine.
Bio: Erica J. Peters, Ph.D., is the director of the Culinary Historians of Northern California and author of San Francisco: A Food Biography (2013) and Appetites and Aspirations in Vietnam: Food and Drink in the Long Nineteenth Century (2012). She received her bachelor’s degree in history and literature from Harvard University and her doctorate in history from the University of Chicago. Peters has taught at Stanford University, Santa Clara University, San Francisco State University, Portland State University, and the University of Maryland University College. Most recently, she designed and taught "Introduction to Food Studies" and "Local Food History" for the innovative master's degree program in Food Studies at the University of the Pacific's San Francisco campus.
Thursday August 9th, 2018
Foodways and Community Cookbooks at the turn of the Twentieth Century, speaker: Kate Helfrich
Cookbooks tell us more than just how to fix dinner. Commercial, single author, and community cookbooks each offer a different lens through which to view food and foodways ? the intersection of food in culture, traditions, and history. Community cookbooks offer a distinctly unique view of how foodways develop. As historical documents these cookbooks allow us to peer through the kitchen window and trace how food and foodways have changed over time. This presentation will look at community cookbooks as historical documents that reveal how cooking and eating changed at the turn of the century as urbanization and agro-industrialization took hold in California.
Bio: Kate Helfrich is a career educator who has recently finished a Master’s Thesis on community cookbooks and how foodways changed at the turn of the century in northern California. She has taught about food and nutrition at many levels. She is currently involved in a new initiative to create a foodways alliance in California similar to The Southern Foodways Alliance and Foodways Texas.
Thursday August 23rd, 2018
Reading, Writing and Food: A Cookbook Writer’s Secret Sauce, speaker: Jessica Battilana
Ever wondered what motives a chef or celebrated cook to write a cookbook? How do they choose which recipes to include and why do other recipes end up on the proverbial cutting room floor? Join cookbook author, chef and freelance writer, Jessica Battilana, for an evening about cookbooks; the how and why. Drawing from her own experience of writing cookbooks and collaborating with celebrated chefs, she will talk about the process and her own revelations in producing numerous cookbooks and articles about food. Her goal is to offer foolproof recipes that anyone can make but also give home cooks the confidence to riff on recipes to make them their own. She will talk about drafting and retesting recipes to suit the kitchen of a home cook. Join Jessica as she talks about the magic of writing a cookbook that distills her perspective, experience, trials and errors, into spectacular, foolproof recipes that home cooks can use as a roadmap to a great meal.
Bio: Jessica Battilana is a freelance food writer and recipe developer based in San Francisco. Her first solo cookbook, Repertoire: All The Recipes You Need, was published by Little, Brown in Spring 2017and she writes a bimonthly column for the The San Francisco Chronicle. Originally from Vermont, she has been a resident of California for more than a decade. She has worked as a private chef and at Chez Panisse, as well as writing. She has coauthored six cookbooks, including Home Grown: Cooking From My New England Roots (Artisan, 2017), with chef Matt Jennings, Vietnamese Home Food (Ten Speed Press, 2012), with Charles Phan, chef/owner of the Slanted Door, which won a 2013 IACP award in the Chef and Restaurant category; Tartine Book 3 (Chronicle, 2013), with Tartine owner Chad Robertson, Sausage Making (Chronicle 2014), with butcher Ryan Farr, and Home Cooked (Ten Speed Press, 2016), with Anya Fernald, and the author of Short Stack Editions Volume 10: Corn.
Tickets: $10 per lecture or $25 for all three.
show less
Join us for three lectures on cooking, writing and food.
Thursday July 19th, 2018
A Cosmopolitan City and Its Cookbooks, speaker: Erica J. Peters, Ph.D.
San Francisco is a relatively young city, but from the days of the Gold Rush it has had a reputation as a sophisticated place, with many immigrants, many restaurants, and an openness to trying each other's food.
Those who came appreciated the Bay Area's great produce and fresh seafood. From very early on, San Franciscans published cookbooks to promote a Northern California approach to cooking. This presentation will look at the city's food history through some of its cookbooks, as chefs began to realize that there was a market for cookbooks connecting people to a somewhat idealized representation of San Francisco’s cosmopolitan cuisine.
Bio: Erica J. Peters, Ph.D., is the director of the Culinary Historians of Northern California and author of San Francisco: A Food Biography (2013) and Appetites and Aspirations in Vietnam: Food and Drink in the Long Nineteenth Century (2012). She received her bachelor’s degree in history and literature from Harvard University and her doctorate in history from the University of Chicago. Peters has taught at Stanford University, Santa Clara University, San Francisco State University, Portland State University, and the University of Maryland University College. Most recently, she designed and taught "Introduction to Food Studies" and "Local Food History" for the innovative master's degree program in Food Studies at the University of the Pacific's San Francisco campus.
Thursday August 9th, 2018
Foodways and Community Cookbooks at the turn of the Twentieth Century, speaker: Kate Helfrich
Cookbooks tell us more than just how to fix dinner. Commercial, single author, and community cookbooks each offer a different lens through which to view food and foodways ? the intersection of food in culture, traditions, and history. Community cookbooks offer a distinctly unique view of how foodways develop. As historical documents these cookbooks allow us to peer through the kitchen window and trace how food and foodways have changed over time. This presentation will look at community cookbooks as historical documents that reveal how cooking and eating changed at the turn of the century as urbanization and agro-industrialization took hold in California.
Bio: Kate Helfrich is a career educator who has recently finished a Master’s Thesis on community cookbooks and how foodways changed at the turn of the century in northern California. She has taught about food and nutrition at many levels. She is currently involved in a new initiative to create a foodways alliance in California similar to The Southern Foodways Alliance and Foodways Texas.
Thursday August 23rd, 2018
Reading, Writing and Food: A Cookbook Writer’s Secret Sauce, speaker: Jessica Battilana
Ever wondered what motives a chef or celebrated cook to write a cookbook? How do they choose which recipes to include and why do other recipes end up on the proverbial cutting room floor? Join cookbook author, chef and freelance writer, Jessica Battilana, for an evening about cookbooks; the how and why. Drawing from her own experience of writing cookbooks and collaborating with celebrated chefs, she will talk about the process and her own revelations in producing numerous cookbooks and articles about food. Her goal is to offer foolproof recipes that anyone can make but also give home cooks the confidence to riff on recipes to make them their own. She will talk about drafting and retesting recipes to suit the kitchen of a home cook. Join Jessica as she talks about the magic of writing a cookbook that distills her perspective, experience, trials and errors, into spectacular, foolproof recipes that home cooks can use as a roadmap to a great meal.
Bio: Jessica Battilana is a freelance food writer and recipe developer based in San Francisco. Her first solo cookbook, Repertoire: All The Recipes You Need, was published by Little, Brown in Spring 2017and she writes a bimonthly column for the The San Francisco Chronicle. Originally from Vermont, she has been a resident of California for more than a decade. She has worked as a private chef and at Chez Panisse, as well as writing. She has coauthored six cookbooks, including Home Grown: Cooking From My New England Roots (Artisan, 2017), with chef Matt Jennings, Vietnamese Home Food (Ten Speed Press, 2012), with Charles Phan, chef/owner of the Slanted Door, which won a 2013 IACP award in the Chef and Restaurant category; Tartine Book 3 (Chronicle, 2013), with Tartine owner Chad Robertson, Sausage Making (Chronicle 2014), with butcher Ryan Farr, and Home Cooked (Ten Speed Press, 2016), with Anya Fernald, and the author of Short Stack Editions Volume 10: Corn.
Tickets: $10 per lecture or $25 for all three.
Joy of Cookbooks Speaker Series
Join us for three lectures on cooking, writing and food.
Thursday July 19th, 2018
A Cosmopolitan City and Its Cookbooks, speaker: Erica J. Peters, Ph.D.
San Francisco is a relatively young city, but from the days of the Gold Rush it has had a reputation as a sophisticated place, with many immigrants, many restaurants, and an openness to trying each other's food.
Those who came appreciated the Bay Area's great produce and fresh seafood. From very early on, San Franciscans published cookbooks to promote a Northern California approach to cooking. This presentation will look at the city's food history through some of its cookbooks, as chefs began to realize that there was a market for cookbooks connecting people to a somewhat idealized representation of San Francisco’s cosmopolitan cuisine.
Bio: Erica J. Peters, Ph.D., is the director of the Culinary Historians of Northern California and author of San Francisco: A Food Biography (2013) and Appetites and Aspirations in Vietnam: Food and Drink in the Long Nineteenth Century (2012). She received her bachelor’s degree in history and literature from Harvard University and her doctorate in history from the University of Chicago. Peters has taught at Stanford University, Santa Clara University, San Francisco State University, Portland State University, and the University of Maryland University College. Most recently, she designed and taught "Introduction to Food Studies" and "Local Food History" for the innovative master's degree program in Food Studies at the University of the Pacific's San Francisco campus.
Thursday August 9th, 2018
Foodways and Community Cookbooks at the turn of the Twentieth Century, speaker: Kate Helfrich
Cookbooks tell us more than just how to fix dinner. Commercial, single author, and community cookbooks each offer a different lens through which to view food and foodways ? the intersection of food in culture, traditions, and history. Community cookbooks offer a distinctly unique view of how foodways develop. As historical documents these cookbooks allow us to peer through the kitchen window and trace how food and foodways have changed over time. This presentation will look at community cookbooks as historical documents that reveal how cooking and eating changed at the turn of the century as urbanization and agro-industrialization took hold in California.
Bio: Kate Helfrich is a career educator who has recently finished a Master’s Thesis on community cookbooks and how foodways changed at the turn of the century in northern California. She has taught about food and nutrition at many levels. She is currently involved in a new initiative to create a foodways alliance in California similar to The Southern Foodways Alliance and Foodways Texas.
Thursday August 23rd, 2018
Reading, Writing and Food: A Cookbook Writer’s Secret Sauce, speaker: Jessica Battilana
Ever wondered what motives a chef or celebrated cook to write a cookbook? How do they choose which recipes to include and why do other recipes end up on the proverbial cutting room floor? Join cookbook author, chef and freelance writer, Jessica Battilana, for an evening about cookbooks; the how and why. Drawing from her own experience of writing cookbooks and collaborating with celebrated chefs, she will talk about the process and her own revelations in producing numerous cookbooks and articles about food. Her goal is to offer foolproof recipes that anyone can make but also give home cooks the confidence to riff on recipes to make them their own. She will talk about drafting and retesting recipes to suit the kitchen of a home cook. Join Jessica as she talks about the magic of writing a cookbook that distills her perspective, experience, trials and errors, into spectacular, foolproof recipes that home cooks can use as a roadmap to a great meal.
Bio: Jessica Battilana is a freelance food writer and recipe developer based in San Francisco. Her first solo cookbook, Repertoire: All The Recipes You Need, was published by Little, Brown in Spring 2017and she writes a bimonthly column for the The San Francisco Chronicle. Originally from Vermont, she has been a resident of California for more than a decade. She has worked as a private chef and at Chez Panisse, as well as writing. She has coauthored six cookbooks, including Home Grown: Cooking From My New England Roots (Artisan, 2017), with chef Matt Jennings, Vietnamese Home Food (Ten Speed Press, 2012), with Charles Phan, chef/owner of the Slanted Door, which won a 2013 IACP award in the Chef and Restaurant category; Tartine Book 3 (Chronicle, 2013), with Tartine owner Chad Robertson, Sausage Making (Chronicle 2014), with butcher Ryan Farr, and Home Cooked (Ten Speed Press, 2016), with Anya Fernald, and the author of Short Stack Editions Volume 10: Corn.
Tickets: $10 per lecture or $25 for all three.
read more
Join us for three lectures on cooking, writing and food.
Thursday July 19th, 2018
A Cosmopolitan City and Its Cookbooks, speaker: Erica J. Peters, Ph.D.
San Francisco is a relatively young city, but from the days of the Gold Rush it has had a reputation as a sophisticated place, with many immigrants, many restaurants, and an openness to trying each other's food.
Those who came appreciated the Bay Area's great produce and fresh seafood. From very early on, San Franciscans published cookbooks to promote a Northern California approach to cooking. This presentation will look at the city's food history through some of its cookbooks, as chefs began to realize that there was a market for cookbooks connecting people to a somewhat idealized representation of San Francisco’s cosmopolitan cuisine.
Bio: Erica J. Peters, Ph.D., is the director of the Culinary Historians of Northern California and author of San Francisco: A Food Biography (2013) and Appetites and Aspirations in Vietnam: Food and Drink in the Long Nineteenth Century (2012). She received her bachelor’s degree in history and literature from Harvard University and her doctorate in history from the University of Chicago. Peters has taught at Stanford University, Santa Clara University, San Francisco State University, Portland State University, and the University of Maryland University College. Most recently, she designed and taught "Introduction to Food Studies" and "Local Food History" for the innovative master's degree program in Food Studies at the University of the Pacific's San Francisco campus.
Thursday August 9th, 2018
Foodways and Community Cookbooks at the turn of the Twentieth Century, speaker: Kate Helfrich
Cookbooks tell us more than just how to fix dinner. Commercial, single author, and community cookbooks each offer a different lens through which to view food and foodways ? the intersection of food in culture, traditions, and history. Community cookbooks offer a distinctly unique view of how foodways develop. As historical documents these cookbooks allow us to peer through the kitchen window and trace how food and foodways have changed over time. This presentation will look at community cookbooks as historical documents that reveal how cooking and eating changed at the turn of the century as urbanization and agro-industrialization took hold in California.
Bio: Kate Helfrich is a career educator who has recently finished a Master’s Thesis on community cookbooks and how foodways changed at the turn of the century in northern California. She has taught about food and nutrition at many levels. She is currently involved in a new initiative to create a foodways alliance in California similar to The Southern Foodways Alliance and Foodways Texas.
Thursday August 23rd, 2018
Reading, Writing and Food: A Cookbook Writer’s Secret Sauce, speaker: Jessica Battilana
Ever wondered what motives a chef or celebrated cook to write a cookbook? How do they choose which recipes to include and why do other recipes end up on the proverbial cutting room floor? Join cookbook author, chef and freelance writer, Jessica Battilana, for an evening about cookbooks; the how and why. Drawing from her own experience of writing cookbooks and collaborating with celebrated chefs, she will talk about the process and her own revelations in producing numerous cookbooks and articles about food. Her goal is to offer foolproof recipes that anyone can make but also give home cooks the confidence to riff on recipes to make them their own. She will talk about drafting and retesting recipes to suit the kitchen of a home cook. Join Jessica as she talks about the magic of writing a cookbook that distills her perspective, experience, trials and errors, into spectacular, foolproof recipes that home cooks can use as a roadmap to a great meal.
Bio: Jessica Battilana is a freelance food writer and recipe developer based in San Francisco. Her first solo cookbook, Repertoire: All The Recipes You Need, was published by Little, Brown in Spring 2017and she writes a bimonthly column for the The San Francisco Chronicle. Originally from Vermont, she has been a resident of California for more than a decade. She has worked as a private chef and at Chez Panisse, as well as writing. She has coauthored six cookbooks, including Home Grown: Cooking From My New England Roots (Artisan, 2017), with chef Matt Jennings, Vietnamese Home Food (Ten Speed Press, 2012), with Charles Phan, chef/owner of the Slanted Door, which won a 2013 IACP award in the Chef and Restaurant category; Tartine Book 3 (Chronicle, 2013), with Tartine owner Chad Robertson, Sausage Making (Chronicle 2014), with butcher Ryan Farr, and Home Cooked (Ten Speed Press, 2016), with Anya Fernald, and the author of Short Stack Editions Volume 10: Corn.
Tickets: $10 per lecture or $25 for all three.
show less
Date/Times:
355 Clementina Street, San Francisco, CA 94107
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