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All upcoming International Culture programs

All upcoming International Culture programs

Showing programs 1 to 10 of 16
May 30, 2024

One of the biggest food trends today is a traditional Japanese ingredient called koji, the mold-inoculated grains responsible for miso, soy sauce, sake, mirin, and a host of other ingredients. Although it has been a culinary mainstay in Asia for centuries, it's only recently that Western chefs have started catching on to its transformative powers as a seasoning and a curing agent. Takashi Sato, an eighth-generation member of the founding family of a tamari and miso brewery, shares how koji creates the flavors behind your favorite Japanese foods. After the presentation, savor the secret ingredient as you sample foods and beverages that have been flavored with koji.


June 5, 2024
In-Person
$100 - $130

In colloquial Lebanese Arabic, “ilili” means “tell me”—and it’s always an invitation. Take advantage of your invitation to visit The Wharf in Southwest Washington and break fresh pita at ilili DC in a three-course lunch designed exclusively for Smithsonian Associates. Executive chef Satinder Vij is on hand to introduce the menu, which includes mezze, an entrée, and dessert.


Session 1 of 4
June 6, 2024

From the vibrant paintings found in Stone Age caves to the abstract sculptures produced during the continent’s colonial period, the arts of Africa have been shaped by unique creative insight as well as by specific political, social, religious, and economic forces. In a four-part series, art historian Kevin Tervala explores these vibrant artistic expressions through an examination of the continent’s historical trajectory. (World Art History Certificate core course, 1 credit)


Session 2 of 4
June 13, 2024

From the vibrant paintings found in Stone Age caves to the abstract sculptures produced during the continent’s colonial period, the arts of Africa have been shaped by unique creative insight as well as by specific political, social, religious, and economic forces. In a four-part series, art historian Kevin Tervala explores these vibrant artistic expressions through an examination of the continent’s historical trajectory. (World Art History Certificate core course, 1 credit)


June 13, 2024
In-Person
$100 - $125

Singapore’s culinary identity is defined by its hawker centers, large food markets ringed by stalls that serve everything from full meals to snacks and drinks. Singaporean chef Danny Ng Wei Jun takes over the kitchen of D.C.’s Michelin-starred Cranes for a four-course dinner developed specially for Smithsonian Associates that features a menu that reflects and honors the history of Singapore’s hawker culture.


Session 3 of 4
June 20, 2024

From the vibrant paintings found in Stone Age caves to the abstract sculptures produced during the continent’s colonial period, the arts of Africa have been shaped by unique creative insight as well as by specific political, social, religious, and economic forces. In a four-part series, art historian Kevin Tervala explores these vibrant artistic expressions through an examination of the continent’s historical trajectory. (World Art History Certificate core course, 1 credit)


Session 4 of 4
June 27, 2024

From the vibrant paintings found in Stone Age caves to the abstract sculptures produced during the continent’s colonial period, the arts of Africa have been shaped by unique creative insight as well as by specific political, social, religious, and economic forces. In a four-part series, art historian Kevin Tervala explores these vibrant artistic expressions through an examination of the continent’s historical trajectory. (World Art History Certificate core course, 1 credit)


June 28, 2024

Sommelier Erik Segelbaum spotlights New Zealand's commitment to viticultural sustainability and the country’s distinctive fusion of traditional and modern winemaking. Between unforgettable Pinot Noirs from the South Island, world-renowned Syrah and Bordeaux style blends from the North, and bright crisp whites, New Zealand has something for everyone. The immersive program includes a curated personal tasting kit to enhance the experience.


July 2, 2024

Pulitzer Prize–winning photojournalist Essdras M Suarez leads a visual tour of two of Cuba's most captivating cities: Havana and Trinidad. Suarez's street photos document Havana's rich history and resilient spirit, while his shots of Trinidad evoke its charm through cobblestone lanes and pastel adobes. In photographs that reveal the cultural tapestry of Havana and the timeless allure of Trinidad, Suarez captures the deep connection between their inhabitants and their environments.


July 11, 2024
In-Person
$100 - $130

Enjoy a three-course lunch specially designed for Smithsonian Associates at Alta Strada in Fairfax, Virginia’s Mosaic District. Executive chef Matt Smith introduces the menu of handmade pastas and other authentic classics and guides participants through a tortellini-folding lesson before the meal.