Small-batch bourbon. House-made mayonnaise. Handcrafted cheese. Artisanal foods are more popular than ever. But where did the D.I.Y. movement in food begin? The food critic for LA Magazine, Patric Kuh, fills us in. Pick up a copy of his new book, Finding the Flavors We Lost: From Bread to Bourbon, How Artisans Reclaimed American Food, at The Last Bookstore. Catch Kuh in conversation with Chef Josef Centeno (Bar Amá, Bäco Mercat) on Monday at the store; you can RSVP here.