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Creole or Cajun: A Conversation About Food and Culture

  Broadcast in Food

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(646) 378-1299

Join me and my special guest Michael W. DeVidts of the New Orleans School of Cooking. Michael is a member of the IACP (International Association of Culinary Professionals), Slowfood, and the Southern Foodways Alliance. All three organizations are dedicated to the learning of the history of cultures through their food and the preservation of these foods.[REBROADCAST]

Tags:
new orleans
cajun
creole
food
southern
culinary history
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archived

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