Who Ate Your Homework?
Tulane University 's School of Continuing Studies is offering a new course this spring semester called "Food & Culture in Louisiana." The course is part of the school's Louisiana Studies curriculum and admission is open to any adult with at least a high school diploma or GED. The course will examine the geographic, ethnic, historic and environmental influences on local food culture and includes readings and classroom discussion, food-related fieldwork and food tastings. In lieu of a final exam, students will prepare culturally significant Louisiana foods and deliver an oral presentation on them, which will culminate in a class feast. For more information, go online to www.scs.tulane.edu and click the link for Spring 2008 Course Information, or contact the instructor, Celeste Uzee , at email@example.com.
Cold Turkey and Baby Food
If you suspect your Thanksgiving turkey leftovers might exceed your interest in eating one turkey sandwich after another, the Savvy Gourmet (4519 Magazine St., 895-2665; www.savvygourmet.com) could have the solution. The Uptown culinary center is holding a series of free classes in its teaching kitchen each Saturday, and the next class, on Nov. 24, is all about creative reuse of leftover turkey. Future classes include knife skills (Dec. 1 and 22), preparing baby food (Dec. 8) and slow cooking (Dec. 15). These free classes begin at 10 a.m. and run for an hour. Participants get a 10 percent discount on retail purchases at the store.