History in the Kitchen: Quick Breads

Chemical leavening agents, baking powder and baking soda, are taken for granted today, but their invention marked a liberatory turning point for food production and women’s domestic labor in the late 19th century. Baking became quicker, more efficient, and predictable. While there has been a return to naturally leavened products in recent years and a demonization of “chemicals,” these indispensable baking agents have a fascinating yet overlooked history. In this class, we’ll focus on these two underappreciated leavening agents by making lemony squash quickbread, a banana miso buckwheat quick bread using locally sourced buckwheat, and an irish soda bread. While our treats are baking, Courcelle will give a short lecture on the history of baking soda and baking powder, specifically relating to the history of women’s liberation from the finicky nature of yeast. Instructor: Courcelle Stark

This class will meet in-person at CCAE with a limited student capacity. Our in-person class guidelines for the fall can be found at ccae.org/in-person-classes.

Cambridge Center for Adult Education (CCAE) offers online and in-person classes in subjects including: World Languages, Visual Arts, Food & Wine, Humanities, Performing Arts, Life & Wellness, & Business & Technology. All upcoming classes can be found at ccae.org.

View all Cambridge Center for Adult Education cooking classes in the Food & Wine Class calendar at https://ccae.org/food-wine-class-calendar.

View CCAE’s virtual spring catalog at https://issuu.com/cambridgecenter/docs/ccae_spring_2022_catalog_web_feb_8?fr=sMjUxYTM4MjM1

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