Rome: a culinary history tour March 6, 2012

Take a whirlwind virtual tour of Rome with a slideshow covering 2000 years of culinary history, and discover what makes its signature dishes quintessentially Roman.

1. Pane: How bread kept emperors employed and won Romans over to American culture
2. Antipasti: How a jewish appetizer conquered the catholic capital
3. Primi: New world flavors redefine an ancient cuisine
4. Contorno: How sauces gave Rome an appetite for colonization
5. Secondo: The origin of Italy's gutsiest cuisine
6. Coffee and dessert: How roman meals end in fire and ice

About Marco Flavio Marinucci
Born and raised in the heart of Rome, Trastevere, Marco Flavio Marinucci is a community food organizer and the founder the local and seasonal community-cooking group Cook Here and Now with locations in San Francisco, CA, Austin, TX and Melbourne, Australia.
He has taught master classes on bread and pizza and organized cheese, chocolate and wine tastings.
He is also an established visual artist with an upcoming exhibit of his Rootless series at the Italian Cultural Institute in May 2012.

Space is limited. RSVP required.