All upcoming Culinary Arts programs

French gastronomy has long been the benchmark for the world’s finest cuisine. The creativity bubbling up in French food today is rooted in thousands of years of culinary history, the collective heritage of a country that has always focused (sometimes obsessively) on everything that is put on the table. Susan Herrmann Loomis, author, cooking teacher, and French cuisine expert, leads a lively tour through the centuries that showcases the rich history of a unique and beloved cuisine and the influences that shaped it.

Tea and the ritual of its consumption are an integral part of life in Taiwan, and the southwestern region of Alishan is home to the producers of some of the most sought-after teas in the world, including oolongs. Before performing a traditional tea ceremony, tea connoisseur Hung, Chung-Lun explains how it embodies the unique cultural background of place, connects us with the important moments in life, and represents the spirit of Taiwanese culture. A reception with a tasting of regional Alishan teas follows the program. This event will be moderated by Sojin Kim, curator of the Smithsonian Center for Folklife and Cultural Heritage. Presented in partnership with the Taiwan Tourism Administration

What is Indian food in America today? Food writer, journalist, and former restaurant editor at Food & Wine Khushbu Shah answers the question in her new cookbook, Amrikan: 125 Recipes from the Indian American Diaspora. The dishes in Amrikan (UM-ree-kan—it’s “American” with a South Asian accent) are neither fully Indian nor fully American in their origin. In conversation with Helen Rosner, food writer at The New Yorker, Shah discuss her inspiration behind the book, along with her favorite recipes and some clever tips and tricks.

Burgundy is one of the most complex and expansive wine regions on the planet. It is here that thousands of years of careful study of terroir have yielded an amazingly detailed and hyper-complicated classification system of wines, vines, and vineyards. Taste some exciting wines from appellations that producers see as the future of their region with sommelier Erik Segelbaum.

Many consider the West Coast to be the epicenter of fine wine. Indeed Washington, Oregon, and California produce some of the world’s most highly coveted wines. This in-depth exploration includes tastings of some of the best wines from the upper Pacific Northwest to lower California and all points in between.

At the nationally celebrated Moon Rabbit restaurant in Washington, D.C., chef Kevin Tien oversees a menu that features contemporary takes on classic Vietnamese dishes with an homage to his mother’s and grandmother’s recipes. His special menu designed for Smithsonian Associates’ guests also has a family flavor: It celebrates the Lunar New Year, a time when Vietnamese families gather over food to honor their ancestors, review the past year, and pray for health and prosperity in the coming one.

Have you ever found yourself pondering deeply cheesy thoughts: What makes certain cheeses smell, look, or taste the way that they do? How do I serve them? What do I look for when shopping for cheeses? And where are the best places to find them locally? Join Alice Bergen Phillips, founder of Washington, D.C.’s Cheesemonster, for a lively investigation that serves up all the answers—and a tasting, too.

Throughout history, many cultures have attributed aphrodisiac qualities to a wide range of ingredients, often entwining culinary delights with sensual allure. In a perfect prelude to Valentine’s Day, food historian Francine Segan traces the evolution of aphrodisiacs from ancient Egyptian times to today through decadent delicacies beloved by such passionate figures as Cleopatra, Henry VIII, the Marquis de Sade, and Casanova.

There are few more beautiful wine regions than Campania, a gorgeous stretch of volcanic coastline that includes Capri and the Amalfi and Positano coasts. Home to the now-extinct Mount Vesuvius stratovolcano, the mineral-rich soils coupled with proximity to the Mediterranean are the most significant factors influencing the distinctive terroir of this magical region. Sip Italian-style as you savor fresh and bright whites and intense and brooding reds.

Ramen has been one of the most common foods in Japan for decades and it continues to surge in popularity in the United States. Sapporo is one of the most competitive ramen markets in Japan, with more than 1,000 ramen shops in the city. At D.C.’s Haikan restaurant, chef Katsuya Fukushima and Daisuke Utagawa break down the distinctive components and characteristics of Sapporo ramen, demonstrate its preparation, and then invite you to sit down for an authentic ramen lunch.