The Culinary Historians of Southern California presents an illustrated lecture, “How Vienna Changed Global Baking” with Rick Rodgers, author of “Kaffeehaus,” as he takes us on a journey to the cafés of the Austro-Hungarian Empire, as told through their iconic desserts. In his presentation, Rick discusses how a Viennese (and it was not Marie Antoinette) brought the crescent roll (kipferl) to Paris, its transformation into the croissant, and how laminated desserts subsequently conquered the pastry world.

  A themed reception follows. Reservations are requested:

How Vienna Changed Global Baking Tickets, Sat, Nov 8, 2025 at 10:30 AM | Eventbrite

In Europe, what we Americans call Danish are Viennoiserie, but what is the story behind the discrepancy? What famous dessert was the basis of a long and expensive lawsuit to determine the legal owner of the recipe? Who were the Hungarians whose commercial leavening transformed home baking? What is the difference between “masculine/feminine” and “sugar/flour” desserts on Viennese menus? Learn the many distinctions between Austro-Hungarian and Franco-Italian desserts.

The Presenter:

Rick Rodgers’ book, “Kaffeehaus: Exquisite Desserts from Vienna, Budapest, and Prague,” has been in print for over two decades. Its longevity is primarily due to the luscious recipes, which are so different from the French-Italian canon, and its exploration of the original cafés that gave birth to today’s proliferation of coffeehouses. Rodgers (rickrodgers.com) is the sole author, coauthor, ghostwriter, or editor of over a hundred cookbooks, many of which have been nominated for Beard, IACP, and Gourmand Awards. His clients range from Patti LaBelle and Frankie Avalon to Williams-Sonoma and Tommy Bahama. He is also the recipient of Bon Appétit Magazine’s Food & Entertaining Award for Outstanding Culinary Teacher. He is currently consulting social media influencers as they transition to cookbook writing. Also, he is guiding culinary tours of Austria’s Christmas markets, food producers, and cafes (global gourmands.com).

Central Library parking: 524 South Flower Street Garage. Saturday $1 flat rate with validation (9:30 a.m. - 5:30 p.m.). Take your parking ticket with you. Parking validation available at the library's Information Desk (first floor) by presenting a valid library card. Credit card or debit card payments can be made at the exit gates. Cash payments can only be made in machines at the P-1 level of the parking garage before returning to your car.

How Vienna Changed Global Baking Tickets, Sat, Nov 8, 2025 at 10:30 AM | Eventbrite

About the event organizer, Culinary Historians of Southern California:

It’s our 30th anniversary! People with a passion for food beyond the knife and fork founded the Culinary Historians of Southern California in 1995 as an affiliate of the Los Angeles Public Library. Typical of library patrons, they sought an intellectual as well as gastronomic approach to food, but not at the expense of taking themselves so seriously that they would forget to have fun.

Today’s membership of 275+ men and women spans a range of ages, occupations and interests. It comprises not only food professionals ― from chefs, writers and academics to product purveyors and restaurateurs ― but also people in fields such as marketing, television, theatre, and museums. And then there are those simply intrigued by the mysteries of food and pleasures of the table.

Programs span across centuries and cultures. CHSC raises funds specifically for the downtown LA Central Library’s Culinary Collection. For more information or to join, visit chsocal.org.