The Bagel: past, present and future
December 11 @ 7:30 pm - 9:00 pm£3 - £6
If smoked salmon and cream cheese bring but one thing to mind, then you are part of a long and fascinating edible history that has brought the roll with a hole from 17th century Poland to the freezers of the modern Anglo-American home. The talk will give a cultural but light-hearted overview of this modest ring-shaped bread that has gained a place in history.
Clarissa Hyman is an award-winning freelance writer, specialising in all aspects of food and travel taking in producers, ingredients, restaurants, recipes, food policy and consumer trends, and she uses food as a means to explore a wider world of culture and history, art and agriculture. She contributes to a wide range of newspapers, magazines and guides, and is the author of Cucina Siciliana (Conran Octopus 2001), The Jewish Kitchen (2003), and The Spanish Kitchen (2005). She has been shortlisted for all of the major cookery writing awards, and twice has won the Glenfiddich Food Writer of the Year Award. She contributed the Fruit section of Dorling Kindersley’s Ingredients (2010). In 2013 Reaktion published her Oranges: A Global History and her next book for Reaktion “Tomatoes: A Global History” will be published in 2019.
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