When New York Times bestselling author Kathleen Flinn decided to tackle her culinary roots in her new book, Burnt Toast Makes You Sing Good, she unearthed some surprises. She discovered three generations of cooks among her immigrant ancestors and a startling fact: That her last name isn’t really Flinn. She’ll share the behind-the-scenes research she conducted on what turned out to be a most curious culinary journey. Her story will form the foundation of a hands-on workshop titled “What Flavor Was Your Childhood?” in which she’ll provide insight into how she develops deep detail for her culinary memoirs along with practical advice, writing exercises and research tips to help you take a closer look at your own culinary origins. Designed for food writers/bloggers, authors, historians or anyone with an interest in learning more about and preserving their family’s food heritage.
Kathleen Flinn is the author of The Sharper Your Knife, the Less You Cry, a New York Times best-selling memoir about her experiences at the famed Le Cordon Bleu in Paris. She leveraged her French culinary training to understand what holds home cooks back from cooking in her widely acclaimed follow-up The Kitchen Counter Cooking School, named a 2012 Non-Fiction Book of the Year by the American Society of Journalists & Authors. Her latest title, Burnt Toast Makes You Sing Good(Viking/Penguin), offers a multi-generational account about her family’s culinary origins. A trained journalist and writer for more than 25 years, Flinn’s work has appeared in more than three dozen publications worldwide. She lives in Seattle and Anna Maria Island, Florida, with her husband, Mike, and their trusty dog, Maddy.http://kathleenflinn.com
Saturday, October 11th, 2014 at 12:30 PM
Kendall College, School of Culinary Arts
900 N. North Branch Street, Chicago
(West of Halsted Street, North of Chicago Avenue)
Free Parking in the student lot across the street, not in front, please!
Cost: $3. Free to Kendall students and faculty with ID.
There will be a light lunch available for those who arrive early or holding over from Culinary Historians meeting.
This program is hosted by the Chicago Foodways Roundtable. To reserve, please e-mail: culinaryhistorians@gmail.com.