Global Cuisine: Techniques from [Region] Cooking

About this class

18 Reasons runs a rotating series of global cuisine classes where the region changes by week, covering techniques specific to that culinary tradition rather than just following recipes, whether that means learning the spice-tempering approach of South Indian cooking, the balance of sweet-sour-salty in Thai food, or the braising and preserved-lemon techniques of Moroccan cuisine. The instructor draws on personal knowledge of the tradition being covered and the class is designed to give participants a working understanding of the flavor logic behind the cuisine rather than a one-off recipe. All ingredients are provided and the class ends with a shared meal.