Say Steven and Carrie Schmidt, who will offer an informative and tasty overview of modern German cooking in the Hoosier state, based upon their new cookbook, German Cooking-Hoosier Style.

Despite what you may have seen or heard, not all Germans wear Lederhosen and dine exclusively on wurst, sauerkraut, and dumplings. Admittedly, these foods are still the main stays in many Gasthaus, restaurants, the homes of modern Germans, and in the homes of nearly 40% of all Hoosiers who can claim German ancestry. When these Germans emigrated to this country, they brought with them the local customs and recipes from their native regions. These recipes were adapted to the locally available foods and spices and picked up outside influences from the other cultures with whom they rubbed shoulders. This means that the lines bet- ween cultures get blurred. For example, the difference between a Wiener schnitzel and the classic Hoosier pork tenderloin sandwich is primarily in the presentation, not in the food itself.

When: Wednesday February 8, supper @ 6:30 pm, talk @ 7:30 pm
Where: Athenaeum, 401 E. Michigan St.

Free and open to all