It is never too late to learn new things.
The heartbeat of Cuba, like that of New Orleans, is its food, its music, and its people. Cuba’s food diaspora is as diverse and vibrant as the people who’ve created it and as complex as Cuba’s history. From ropa vieja to arroz congris, each dish has a distinct sense of time and place, of political context and personal meaning, just as our crawfish boils and gumbo z’herbes do here in New Orleans. Join cookbook author and food historian Zella Palmer as she shines a light on Cuba’s many histories, meandering from Havana to Miami and New Orleans, through the lens of its iconic dishes. After she leads us in a cooking demonstration, we’ll gather for a family-style dinner, mojitos, and round-table discussion of Cuba, food, history, and where they all intersect.
Tickets: $65 | Buy yours here.
Zella Palmer is an educator, food historian, author, and filmmaker serving as the Chair and Director of the Dillard University Ray Charles Program in African-American Material Culture. Zella is committed to preserving the legacy of African-American, Native American, and Latino culinary history in New Orleans and the South. She has published a documentary cookbook, New Orleans con Sabor Latino: The History and Passion of Latino Cooking and curated the Story of New Orleans Creole Cooking: The Black Hand in the Pot academic conference and documentary, the Nellie Murray Feast, and the Dr. Rudy Joseph Lombard: Black Hand in the Pot Lecture Series. Before she settled in New Orleans, she studied Cuban History and Spanish at the University of Havana, Cuba.
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