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March 17, 2009

Chef Scott PeacockThe Emory Chef Lecture Series is pleased to present Scott Peacock, well-known chef of Decatur's Watershed Restaurant, as the third and final spring lecture for the Sustainable Food Initiative on "Traditions, Tastes and Buttermilk Biscuits" on Monday, March 23 at 7:30 p.m. in the Cox Hall Ballroom on Emory’s campus.

This lecture will explore the biscuit as the ultimate symbol of Southern foodways. Preserving traditions and rituals is an important part of sustainable food, and Chef Peacock has been welcomed as a spokesperson for these traditions on numerous TV shows, magazine articles and in his cookbooks with Edna Lewis. The lecture will also include a demonstration of biscuit-making techniques and tastes. Please join us!

Tickets are available at the door and in advance at the Dobbs University Center ticket window and from Erica Weaver (eweaver@emory.edu). The lecture benefits the Sustainable Food Initiative.






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