Author Laura Winter Falk will examine the history and evolution of food in the Finger Lakes in the second installment of the Geneva Historical Society's Spring Lecture Series on Friday, April 10 at 7:30 p.m. Based on the book of the same name, Falk's talk will explore food traditions of the Finger Lakes, weaving a story of the relationship between the people and the region in which they grow, eat and enjoy food. Beginning with the Iroquois cultivation of the Three Sisters—corn, beans and squash—she will trace this relationship up to the development of modern wine varietals and the locavore movement. Copies of Culinary History of the Finger Lakes: From the Three Sisters to Riesling will be available for purchase and signing following the event.