Smoking & Curing with Jacques Pépin
Jacques Pépin has been cooking professionally and teaching others how to cook for more than 50 years, and – along with Julia Child – is one of the founders of Boston University’s MLA in Gastronomy and Certificate Program in the Culinary Arts, now over 20 years old. Jacques returns to BU to explore food through the senses, using the arts of smoking and curing to illustrate our relationship to foods and their preservation. The dishes can all be prepared easily at home, and Jacques will lead a demonstration, followed by a tasting. Attendees will receive a copy of his book, Chez Jacques: Traditions and Rituals of a Cook.