Cookin' Like A Chef: World Cuisine I

Culinary Arts includes the idea that food is a lot more than what you pay for it.  For many cultures, food is interwoven into moments in time.  This lesson will help you connect food to life and cultures and see how they are interconnected. Each week students will analyze the cuisine of a particular country.  Recognize the distinguishing characteristics of global cuisines.   Observe traditions related to food from global cultures and cuisines.   We will also evaluate the recipe and if there are similarities with family dishes you make at home.   We will discuss the difference between culture and cuisine, what cuisines have the riches food-centered traditions, and why is important to know more about a variety of cuisines. Knowledge about the vast variety of cuisines in the world makes you a more versatile chef.  Come and explore flavors you may not have been introduced to yet.
Week 1: Jamacia: Jamaican Meat Paties
Week 2: Thailand: Pad Thai
Week 3: France: Coq au vin (chicken in a red wine sauce with mushrooms)
Week 4: Italy: Cacio e Pepe (homemade noodles in a parmesan pepper sauce)
Week 5: Spain: Chicken and Rice ( Arroz con Pollo)
Week 6: China: Dumpling Soup
Week 7:Sweden: Swedish Meatballs
Week 8: Morocco: Chicken B'stilla (a chicken saffron stew wrapped in phyllo dough)