Culinary Historians presents Linda Civitello, who will 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.” Info: [email protected].