Defying popular perception of the meat and potatoes diet, Ursula Heinzelmann’s book Beyond Bratwurst delves into the history of German cuisine and reveals the country’s long history of culinary innovation. Heinzelmann’s May 13 talk, part of the Pepin Lecture Series in Food Studies and Gastromony, will discuss German food history, particularly the late and rapid industrialization as it is defined through cheese production. There will be German Alpine cheeses and German wine to sample as part of the discussion. Fee of $30 includes book. The class takes place at 808 Commonwealth Avenue, Room 117, and you may register online at www.bu.edu/foodandwine.
