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Authentic Aztec Versus Conquistador Cuisine

Culinary Historians of San Diego will present "Authentic Aztec Versus Conquistador Cuisine," featuring Linda Civitello, at 10:30 a.m. on Sept. 17, in the Neil Morgan Auditorium of the San Diego Central Library. Corn, chilis and chocolate are native foods. Carne, queso and sugar were brought by the Spanish. What did the Aztecs eat before the Conquistadores came? How did they grow and cook It? How much of it survives and in what forms? This lecture may surprise the audience with the answers to these questions.

Linda Civitello is the author of "Cuisine and Culture: a History of Food and People," which won the Gourmand Award for Best Culinary History Book in English, and which is used to teach the history of food in culinary schools throughout the U.S. and Canada. She has spoken at Harvard and the Getty, been interviewed on NPR, and appeared on TV's Bizarre Foods. She has been on the culinary faculty at the Art institute of California and the California School of Culinary Arts, and also cooks professionally. Linda has two forthcoming books: "The Baking Powder Wars" and "Food and Film: From Prohibition to James Bond."

The event is free and open to the public.

Dates and times of events are subject to change without notice. Always check the event organizer's website for the most updated schedule before attending.

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