Course Description

      Presented by Chef Larry P. Canepa, Certified Culinary Educator

Join chef Larry Canepa a Certified Culinary Educator and Le Cordon Bleu Chef, author, researcher, food historian, and lecturer for four weeks of ‘food-tainment’!  This four-week course you will learn interesting and fun food facts about different topics each week. Below are the descriptions for each weekly topic to be presented. 

1. Foods that Changed the World 

Food is exciting, and there's no doubt it's a huge part of our lives. That's why we love making it, sharing it. This presentation explores the foods that changed the world in profound and delicious social, political, and economic ways. Our hunger for survival, as well as new and tastier fare, had unexpected side effects that molded history. Whether it be the fuel for revolution, or the bread broken between adversaries, food has always been something taken seriously throughout history. It might be something we tend to take for granted, but some foods were so remarkable that when they were introduced, they changed the course of history for entire countries, continents, and civilizations. These foods have an even bigger story to tell. Some foods made such a big impact, they actually changed the world.

2. Swinging and Sumptuous Sixties 

The swinging sixties were a time of social transformation and innovation but what changes did they bring to our taste buds? These foods were fashionable in the 1960s and still grace our palates today.  Made more popular in the last few years from Mad Men, the recipes of the 60’s are defined by strange chicken dishes, the continued domination of Jell-o and other fluff desserts, cocktail party appetizers like onion dip and, of course, anything Julia Child. Some of these recipes remain relevant in recent decades, but they will always have a strong history in the 60s.

3. Passport on a Plate

The world is a great, big place and every country brings something unique and delicious to the global table. Get your atlas out and pick a new country to explore. From Afghanistan to Zimbabwe, this presentation can be tailored as a stand-alone or a multi-part class. So, pack your luggage and let’s travel the globe!

4. Food in History from 10,000 BCE to the 20^th Century                         

A captivating world history of food from prehistoric times to the present. A favorite of gastronomes and history buffs alike, Food in History is packed with intriguing information, folklore, and startling insights, and how food has influenced population growth and urban expansion.

Larry Canepa
Chef Larry P. Canepa is a Certified Culinary Educator and Le Cordon Bleu Chef, author, researcher, food historian, and lecturer of culinary topics. Chef Larry has a dynamic, innovative, and engaging style that incorporates food history, culinary arts, education and 'food-tainment' into every class and event.