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.
In ancient Mexico, the Indigenous people were hunter-gatherers. Their diets consisted mostly of corn, beans, chili peppers, squash, tomatoes, and some game. Spanish conquerors and colonizers incorporated Spanish vegetables, spices, and herbs into Indigenous cuisine. Today, at the heart of many Mexican dishes you still find corn, beans, and chili peppers. But Mexican cuisine is as varied as it’s 31 states. Join Chef Pati Jinich as she talks about Mexican food plants and spices both Indigenous and non-Indigenous and the important role both play in Mexico’s rich culture.
Participants are invited to join the Conservatory’s watch party from 6-8pm at no additional cost. Please select this option when registering. There will be a social hour as well as light refreshments and a 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.
