The Society of Flavor Chemists will hold its breakfast meeting on June 30 at the Hilton New Orleans Riverside Hotel at 7:30 AM. The event will include a discussion on the finer points distinguishing creole and Cajun styles of cooking. Speaker and research chef Charles Ray (Diversified Foods and Seasonings) will examine the major forces behind New Orleans cuisine, including a taste demonstration of classic dishes. Ray will also discuss the French, Spanish, English, Native American, African, German and Italian influences in the local food traditions.
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