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Sandra Scalise Juneau, Food Historian and Author of the Bonne Bouchee food column, is a native New Orleanian who has been influenced by the diversity of cuisines in Louisiana. For "Lagniappe", Sandra was privileged to learn first hand from two Sicilian Grandmothers about the traditions and symbolism of food as art. Sandra has continued the tradition as a Culinary Arts Instructor, Consultant and Creative Designer, focusing on Creole and Cajun Cuisines and the Sicilian Pastry Art of the Saint Joseph 's Altar Tradition as brought by the Sicilian Immigrants to Louisiana.
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