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Functional Foods & Flavors: Delicious Recipes & Cooking Techniques for Optimizing Health
Co-sponsored with Residential & Dining Enterprises.
Beyond the basics of healthy eating there lies a world of functional foods that offer enhanced nutritional benefit to optimize health and vitality. Many of these foods, flavors and cooking techniques have deep roots in culinary and medicinal traditions around the world. In a classroom setting, we will explore the science and benefits behind these nourishing cuisines and learn how to translate these foods and flavors into deliciously practical dishes that you will love to make and eat.
Instructor: Jackie (Armstrong) Bertoldo, MPH, RDN is a registered dietitian specializing in the use of food and nutrition to optimize mind, body and performance. As the Sr Manager of Nutrition, Performance & Wellness for R&DE Stanford Dining, she translates the latest scientific evidence to develop innovative culinary and educational programs for the Stanford community.
Erica Holland-Toll is Executive Chef of the Stanford Flavor Lab where she engages and educates the Stanford community through the exploration of new and innovative culinary trends and classic techniques that enhance flavor and deliciousness. She grew up enjoying the benefits of a mother who grew her own vegetables, made preserves and baked bread. Chef Holland-Toll continues to be passionate about home cooking, local sourcing, and seasonality.
- Friday, April 28, 2017
12:00 pm – 1:15 pm
- Li Ka Shing Learning Center, Rm 120 Map
Register for this class, starting March 21, using the More Information link or go to: http://hip.stanford.edu
Course Fee: $40 (STAP/EA Funds: Yes)
Class code: fff-01
- General Public, Faculty/Staff, Alumni/Friends, Members
- 650 723-9649, email@example.com
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