Coffee is so much a part of everyday life that many of us take it for granted. Where does it come from and how did it get to the United States? What are the differences among different sorts of coffee? Why does the price of coffee vary so much from brand to brand? Food historian and cookbook author Claire Hopley answers these questions and explores the use of coffee in recipes for stews, pastries, and desserts. Recipes will be provided, along with tasty dishes for sampling.
Instructor: Claire Hopley
Saturday, 10 am-12:30 pm
One class: June 5
