Yes, yes, we hate the word “foodie,” but we like the idea of the Culinary Historians of Southern California's “Bond Appetit: James Bond, Foodie” event taking place next Saturday, December 11th, at the Downtown Central Library.
With inspiration from the writings of Ian Fleming, author of the James Bond novels, as well as the movie series and period cookbooks, food historian Linda Civitello will guide you through what cuisine the spy could have paired with his famous “shaken, not stirred” martini.
Civitello tells us, “James Bond and his creator, Ian Fleming, were world travelers and enjoyed food. Bond always ate locally — except that he was in exotic locales. Fleming
kept notes on restaurants he ate in when he traveled, including when he came to Los Angeles.”
As for what graced Fleming's (and Bond's) plate, she says: “I will do a taste profile of Bond food preferences using sweet, sour, bitter, salty, umami, and other flavors. One of Bond's favorite meals is eggs, sole, and Camembert. Two of his favorite foods are spaghetti Bolognese and avocados with vinaigrette.”
Civitello's discussion will also include segments such as: How to Spot a Villain by What He Eats, Eat or Be Eaten, Breakfast with Bond, Bond and Bioterrorism, Bond at the Health Spa, and of course, Aphrodisiacs and the Seduction Dinner.
Saturday, December 11th at 10:30 a.m. at the Los Angeles Public Library Mark Taper Auditorium. A reception with refreshments follows. Reservations are not necessary.
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