Dates/Times: April 22-23; 9:00 am - 4:00 pm

Location: Off Campus; Brookline High School, Brookline, MA

Cost/Credits: 34 PDPs/3.4 CEUs, $225; 2 q.h. graduate credits, $390

 

This is a two-day cooking seminar specially created for participants who wish to enhance their cooking abilities while developing their language skills and overall cultural knowledge of Spanish gastronomy.  We will focus on dishes from different parts of Spain and traditional tapas enjoyed before meals and in bars throughout Spain.  We will also share traditional homemade deserts like flan and bunuelos with chocolate.

 

Through the food we will prepare in this course, we will explore the culture and history of Spain.  Upon completion of this course, participants will bring a new perspective to the classroom with increased knowledge of the way Spanish families live, as well as the importance of eating a meal in Spanish relationships and language.

 

Instructor: Angelica Llavata Gascon is a native of Valencia, Spain where the original Paella was created.  She was a journalist in Valencia and is currently a lecturer in the Modern Languages Department at Northeastern University.