Cooking Up History: Cajun and Creole Food Traditions

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Cooking Up History: Cajun and Creole Food Traditions

Love history? Love Southern cuisine? Join us for our free monthly food history program this July!

On July 21, as part of our monthly cooking history demonstration program, we will explore the rich history, similarities, and differences of Cajun and Creole cuisines with Louisiana native and the Chef/Owner of Arlington’s Bayou Bakery, chef David Guas.

The day’s demonstration will cook its way through the early days of the Louisiana Territories and investigate how two distinct culinary traditions emerged from the unique mix of settlers, native peoples, migrants, and slaves in one specific location during this era and how the region’s signature dishes represent this history.

After the demonstration Chef David will sign copies of his baking book, “Dam Good Sweet,” which will be available for purchase on site.

This program is free to attend, no tickets required.

Please note: there are no food tastings at Cooking Up History programs, just food history! If you do get hungry however, the museum has a cafeteria on the lower level that serves up tasty food inspired by different American culinary traditions.

July 21 2017


Date: July 21, 2017
Time: 2:00 pm - 3:00 pm
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Website: Visit Event Website


National Museum of American History

14th Street and Constitution Avenue, NW
Washington, DC 20560 United States

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