X2. The Cuisine of Southeast Asia
Off Friday | Registration opens 8/27/2025 9:00 AM
The foods of Southeast Asia represent diverse cultures and environments. Years of strife have resulted in the cross-pollination of food ingredients and the way they are prepared and served. Invaders and migrants had a strong influence on the cuisines and cooking styles of indigenous cultures. This course will examine the uses of ingredients and cooking styles by preparing various dishes from four countries in the region: Indonesia, Thailand, Vietnam, and South China/Singapore. Students will have the opportunity to sample these prepared dishes. The cost is $60 cash for 4 weeks, payable at the first class. The class will be held in the kitchen of The Church of the Messiah in Rhinebeck.
- Image courtesy of the Presenter
Harvey Monder
Presenter
Harvey Monder has been fascinated by the foods of Southeast Asia for over 65 years. His interest developed when he accidentally came across a book on Indonesian cooking. Through the years, his interests spread to include other countries of Southeast Asia. Harvey is self-educated on regional cooking techniques and ingredients. He has prepared representative meals for parties and picnics. In addition to his interest in Southeast Asia, Harvey has taught classes in Caribbean, Japanese, and Mediterranean cooking.