Mediterranean cuisine and ingredients have captured the attention of the American dining public. As an introduction to Mediterranean cooking, this course will demonstrate ways to meet the increasing demand for this healthy and flavorful culinary tradition.

Through lectures and hands-on cooking during Mediterranean Cuisine: Ingredients & Techniques, you will:

• Prepare menus from southern France, southern Italy, the eastern Mediterranean (Greece and Turkey), North Africa (Tunisia and Morocco), and Spain.


• Study a variety of ingredients and basic preparations which heighten flavors: roasted peppers, preserved lemons, tapenade, and charmoula.


• Learn key cooking techniques and seasonal purchasing strategies.


• Work with different herb and spice combinations.

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