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Omnivore - Food historian Andrew Smith to speak here

The author of "Eating History" will speak at Le Cordon Bleu College of Culinary Arts on Nov. 16



Andrew Smith, the (amazingly prolific) author of "Eating History," will be speaking 7:30-9:30 p.m. Monday, Nov. 16, at Le Cordon Bleu College of Culinary Arts (1927 Lakeside Pkw., Tucker):

Food historian Andrew F. Smith will recount—in delicious detail—some of the major moments that made contemporary American cuisine, as described in his brand new book, Eating History: Turning Points in the Making of American Cuisine, from Columbia University Press. The style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats.

The event is co-sponsored by the Culinary Historians of Atlanta, which maintains a Facebook page (email deborah.duchon at gmail.com). There is also a separate Facebook page for this event.