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‘Grape, Olive, Pig: Food Culture and Identity in Spain’

November 18, 2021 at 6:00 PM - 7:30 PM

Dr.Cristina Carrasco will discuss how red wine, jamón serrano and olive oil shape the diversity of Spanish cuisine and how these ingredients are being used in sustainable ways. This workshop will include a cooking demonstration via Zoom.

Participants will receive a certificate for 1.5 PD hours.


November 18, 2021
6:00 PM - 7:30 PM
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