Events

The New Orleans Symposium (Day 2) Origins of Cuisine

Date and Time

Friday, January 16, 2015 12:00 PM - 1:00 PM

Description

12:00pm-1:00pm -

The Origins of Cajun and Creole Cuisine, Multi-Purpose Room, Michael Farrell - This session will cover the ethnic origins of each of the two primary Louisiana cuisines, their similarities, and differences, and why no one outside of Louisiana can tell them apart.

(Samples of New Orleans Cuisine will be served.)

Contact

Office of Integrative Learning and Advising

Brooks College of Interdisciplinary Studies

133 Lake Michigan Hall

Grand Valley State University

ILA: (616) 331-8200

gvsu.edu/integrativelearning

[email protected]

 

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Page last modified September 15, 2015