Foods of the Caribbean and Central America vary by country, although many of the same basic ingredients are used by all. Colonization and the influence of African, Spanish, Indigenous Peoples, Indian, French and others all provide the subtle differences in cuisines throughout the region. This course will explore some of the popular dishes of the area and the use of some staples that are becoming available locally. The meals will be prepared and sampled by the class each day. There will be a $50 materials fee payable at the first class. The classes will be held at the Study Leader’s apartment in Lebanon.