Wednesday, November 14, 10am-12, 1-3pm served lunch 12-1
475 pesos, including lunch

How Foods from Mexico and Peru Changed the World’s Culinary Traditions
Lifelong Learning

Kirsten West

We often neglect the impact that the foods from the New World have had on the tables of the entire world. What would Italian cuisine be without tomatoes and zucchini? Thailand and India without the chile? Ireland without the potato? This course will reveal fascinating facts about pre-Columbian foods and will leave you with a new perspective and appreciation for the traditional and familiar foods of Mexico. A special lunch will be served to illustrate the themes of today’s course.

Kirsten West is an internationally known chef and cooking instructor. Her 25 years of studying Mexican cuisine included traveling to many regions of the country. Her teachers have included many wonderful Mexican cooks, as well as authorities such as Diana Kennedy and Rick Bayless, with whom she collaborated for eight years.

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