What defines a regional cuisine and how do you go about creating one? Rachel Laudan will present a down-to-earth look at how regional cuisines develop in various countries. Laudan is the author of the award-winning book “The Food of Paradise: Exploring Hawaii’s Culinary Heritage,” published in 1996 when she was a professor at the University of Hawaii at Manoa and taught a course on the world history of food. Laudan is a widely published food historian and has most recently been working on the creation of regional cuisines with the cooks, chefs, tour guides and tourist board in Mexico where she now resides. Her lively presentation will no doubt be food for thought for future culinarians who participate in Hawaii’s evolving regional cuisine. When: Monday, October 27 from 10 a.m. to 12 noon Where: Kapiolani Community College, Ohia 118 Class limited to culinary students. For more information, contact Hayleymm@hawaii.rr.com Rachel Laudan acquired a passion for good food during her childhood on an English farm. Following her Ph.D. from the University of London, she pursued a career as a science historian, publishing three books and over a hundred articles on history and philosophy of science.