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Friday, June 3 • 3:30pm - 4:30pm
Migration of Ingredients
Limited Capacity seats available

One of the most enduring characteristics of food is its ability to adapt to new times and ingredients while still maintaining its connection to the traditional recipe. For example, peppers are not a vegetable native to Asia, yet they still play a large role in Asian cuisine. In this class, participants will delve deep into specific ingredients,
and learn how these ingredients diffused throughout the globe to immerse themselves in various cultures.


Friday June 3, 2016 3:30pm - 4:30pm
Loews Atlanta Hotel, 14th Floor

Attendees (7)