Enjoy instruction in a variety of media related to the Museum’s drawing lessons for kids 4 colors and current exhibitions. Registration is required for all courses.
Chefs, food historians, wine connoisseurs and other experts provide a unique entrée to the Museum’s permanent collections and special exhibitions through an exciting array of culinary themed talks and tastings. Greenstone tablet depicting lord grasping a cacao tree as a staff. Peabody Museum of Archaeology and Ethnology, Harvard University. Discover the rich history of cacao from its origins as a frothy, bitter beverage prized by ancient Mesoamerican societies, through its introduction into the 16th century courts of Europe, and to the bean-to-bar craft traditions practiced in Los Angeles today. A panel of experts explores the global journey of cacao as well as the traditional practices and more modern inventions that inform the art of chocolate making.
Maite has an MFA from the School of the Art Institute of Chicago and a Grande Diplome from the French Culinary Institute in New York City. Wine magazine, and interviewed on KCRW’s Good Food and NPR’s Splendid Table. University of California, Berkeley and teaches about Latino food and food justice in the Departments of Spanish and American Studies and Ethnicity at the University of Southern California. She has published a number of food-related articles and essays as well as her recent book, Food, Health, and Culture in Latino Los Angeles. Tsai works with growers to select specially fermented beans for a unique flavor, and uses whole cacao nibs and whole spices as Mother Nature intended. Tempera colors, gold leaf, colored washes, pen and ink on parchment. All year round, from sunrise to sunset, families in medieval Europe made and drank fermented beverages for health, pleasure, and profit.