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Battle Royal: The Baking Powder Ward 1856-1950

Culinary Historians of San Diego will present Battle Royal: The Baking Powder Wars 1856-1950,” featuring Linda Civitello, at 10:30 a.m., Feb. 17, in the Neil Morgan Auditorium of the San Diego Central Library on 330 Park Blvd.

Civitello will describe how baking powder, an American invention, revolutionized baking and created uniquely American foods like baking powder biscuits, cakes, cookies and quick breads. It also spawned a serious of vicious trade wars that continued for nearly a century and involved the USDA’s Poison Squad, the U.S. Supreme Court and the legislature of almost every state and territory. And baking powder fortunes left legacies in some most unusual places. A tasting of historic 18th century gingerbread made with heirloom flour will follow the presentation.

Linda Civitello, Ph.D, is the author of "Baking Powder Wars: The Cutthroat Food Fight That Revolutionized Cooking," which the Smithsonian magazine named “One of the 10 Best Food Books of 2017” and Eater included on it list of “10 Food Books to Know About”. She won the Gourmand award for Best Food History Book in English for her "Cuisine & Culture: A History of Food and People"; has authored articles on food and film history, writes the food history column for Edible Los Angeles, taught the History of Chocolate at UCLA Extension and Food and Art at the Getty. Civitello has been on the faculty at the Art Institutes of California and Le Cordon Bleu; and on TV on Bizarre Foods, natgeotv, and the BBC. She has spoken on food at Harvard and before the American Chemical Society. She is an English graduate of Vassar and received her Ph.D in History from UCLA.

The event is free and open to the public.

Contact:
CulinaryHistoriansOfSanDiego.com
CHSanDiegoCA@gmail.com
Culinary Historians of San Diego on Facebook

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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