Cuisine of Belgium course, 3/22-5/17/10
Cuisine of Belgium course, 3/22-5/17/10
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Cuisine of Belgium course, 3/22-5/17/10
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Post #1 - March 18th, 2010, 1:33 pmLTH,
You may be interested in this noncredit course offered at the U of C's Graham School (continuing education). I received an email about upcoming courses--I have no affiliation other than being a U of C alum.
Cuisine of Belgium
From the summary:
Far less pretentious than French cuisine, Belgian food is famed for its tastiness and the quality of its ingredients. This course will explore the society and history of the culture that is famous for its chocolate, its waffles, its moules-frites, and of course its beer. We will discuss the relationship between Belgian cuisine and Belgian culture, especially its location at the crossroads of Europe, straddling the dividing line between the Germanic and the Latin countries of Europe.
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Post #2 - March 18th, 2010, 4:41 pmEvA wrote:LTH,
Far less pretentious than French cuisine
Wow..."Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
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Post #3 - March 18th, 2010, 5:11 pmboudreaulicious wrote:EvA wrote:LTH,
Far less pretentious than French cuisine
Wow...
My thoughts exactly. Kinda makes something that had sounded worthwhile not so much so. At least not if the person doing the teaching did the write-up.Gypsy Boy
"I am not a glutton--I am an explorer of food." (Erma Bombeck)
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Post #4 - March 18th, 2010, 5:25 pmGypsy Boy wrote:boudreaulicious wrote:EvA wrote:LTH,
Far less pretentious than French cuisine
Wow...
My thoughts exactly. Kinda makes something that had sounded worthwhile not so much so. At least not if the person doing the teaching did the write-up.
I say this as someone who bleeds Chicago maroon, but they know from pretentious at the U of C.
