Join the UTSA Institute of Texan Cultures as food historian Rebecca Sharpless, author of “Grain and Fire: History of Baking in the American South,” discusses how food customs shape cultures.

Whether you like biscuits, cornbread, hot rolls, flour or corn tortillas – how you answer may say a lot about you. Sharpless will talk about how baked goods have shaped Texans and how Texans have shaped baked goods, from the Native women making bread with acorns to recent immigrants spicing up their baked goods with flavors from home.

To complement the evening’s discussion, several local bakeries will serve baked goods detailed in the book and the evening’s presentation.