Plants are intimately linked to our cultural identities and food traditions. Plants tell us where we are, and who we are in how we use them to feed ourselves. When we migrate, we carry our culture and cuisine with us. In this virtual series, renowned chefs, culinary historians, and authors from cultures around the world discuss how plants shaped their foodways.
This webinar features award-winning chef and cookbook author Sheldon Simeon as he delves into the beauty of Hawaiian cuisine. Learn how the food traditions of Japanese, Chinese and Filipino immigrants blended with the indigenous culture’s foodways to create modern Hawaiian cuisine and how dishes were adapted to what was available—the products and plants that flourish on the tropical islands of Hawaii. Expand your ingredient and technique repertoire as Sheldon explores the range of edible plants, their significance to the culture and the role they play in creating delicious and uniquely Hawaiian cuisine.
Participants are invited to join the Conservatory’s free watch party 6-8pm, please select this option when registering. There will be a social hour as well as light refreshments and cash bar.
This class is part of a virtual series titled “Plants, Cuisine and Culture” created in partnership with Chicago Botanic Garden, Lewis Ginter Botanical Garden, Missouri Botanical Garden, and Phipps Conservatory and Botanical Garden.