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