Farid Zadi, instructor at the California School of Culinary Arts, discusses the evolution of coucous and the foodstuffs of North and West Africa. Cooking Demonstration and food tasting.Couscous, with its origins in West Africa, has become an increasing popular food in different parts of the world. Take part in the accompanying cooking demonstration and sample delicious couscous, prepared using the traditional method of steaming the grain several times. The tasting concludes with sweet tea, poured from on high, in a show of true African hospitality.
Date: Sunday, December 10, 2006
Time: 12:00 PM - 2:30 PM
Fowler Museum at UCLA
Los Angeles, CA 90095
Cost: $10 members, $15 non-members
Tel: (310) 825-4361
Sponsor(s): Fowler Museum at UCLA