Floral Flavors: Masters of Social Gastronomy

Tuesday, July 28, 2015 | 6:30–9 p.m.

Edible Flowers
Clockwise from top left: Calendula ‘Pacific Beauty Series’, Rosa ‘Alice Vena’, R. ‘Leander’, Dianthus ‘Vampire’, Brassica juncea, Calendula sp., Achillea ‘Pomegranate’ (yarrow), Tropaeolum sp. (nasturtium), Lobularia maritima (sweet alyssum), Salvia officinalis (garden sage), Hesperis matronalis (dame’s rocket), Oxalis sp. (wood sorrel), Centaurea cyanus (bachelor button), Ocimum basilicum (Thai basil), Coriandrum sativum (cilantro), Rosa ‘Mozart’, Achillea ‘Moonshine’ (yarrow), R. ‘Jeanne LaJoie’, Fragaria ‘Lipstick’. Photo by Sarah Owens.

Join the Masters of Social Gastronomy for a very special after-hours lecture at Brooklyn Botanic Garden! Enjoy an evening sipping refreshing drinks at the Garden and exploring floral flavors through time.

The same scents that fill our gardens and perk up our perfumes have a long and storied history as part of the human palate. We'll explore the long tradition of floral foods, including medieval custards scented with jasmine, early ice cream flavored with violet, and American apple pie perfumed with rosewater. Unravel the science behind these unique tastes and find out what exactly makes the flavors blossom.

We'll also delve into the secrets of saffron, the world's most expensive spice. A tiny part of a crocus from the Middle East, saffron fetches hundreds of dollars per ounce. We'll examine the labor-intensive harvesting process that contributes to the high prices and the cheap knock-offs that pollute the market, addressing old wives tales and scientific claims along the way.

21+. Tickets are $15; $12 for BBG members. Each ticket includes access to the Garden and one drink (cash bar also available).

Please enter the Garden at 990 Washington Avenue

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