Looking at flowers’ natural qualities: their unique and beautiful appearance, their pungent fragrance, and their surprisingly good taste, author Mary Newman will tie this culinary history into a larger cultural one, showing how flowers’ cultural, symbolic, and religious connotations have added value and meaning to dishes in daily life and special occasions.
Join culinary adventurer Newman as she discusses her new book "Edible Flowers: A Global History." Newman's book is the fascinating story of how flowers have been used in cooking from ancient customs to modern kitchens. It serves up novel ways to prepare and eat soups, salads, desserts and drinks. Hear an interview with the author along with a reading from the book here