BPSE-421: Latin Cuisines: South America

This course focuses on the regional cuisines of South America. Special attention will be given to the ingredients--especially tubers, grains, and manioc--cooking techniques, and flavor profiles and iconic dishes from the Pacific Coastal, Andes, Amazon, Cerrado, and Pampas regions. The class will compare and contrast how similar ingredients are utilized in different ways amongst these regions to create distinguishable flavor profiles and iconic dishes associated with each one. Students will engage in lecture, hands-on cooking classes, and evaluation of dishes by the instructor, invited guests, and their classmates during family meal.