Course explores the ethnic recipes and menus of Italy. Students learn through lecture and actual work in the kitchen laboratory how to prepare authentic Italian dishes. Explore the basics of Indian cookery and presentation. Discuss techniques and cultural practices of the subcontinent. Covers basic ingredients and terminology as well as preparation of regional specialties from Kashmir, Delhi, Bombay, Bengal and Madras.
Enrollment is limited.
This travel-study course examines the use of fresh herbs in food preparation. Course includes field trips to local herb farms, including the National Herb Garden at the Washington Cathedral. Cover herbal recipes for teas, oils, vinegars and many more menu items. Review historical use of herbs as medicinal remedies as well as techniques for successfully growing a variety of culinary herbs in the area. Applies the basics of nutrition to develop healthy cuisine and lifestyle modifications.