Syracuse, N.Y. – “Lebanese Cuisine & Culture and Mediterranean Living,” a lecture presentation and live demonstration with culinary star Julie Taboulie, will be held at 4:30 p.m. Wednesday in the demonstration kitchen (Room 204) at the Nutrition Assessment, Consultation and Education (ACE) Center in the Falk Complex at Syracuse University.
Hosted by the Falk College nutrition program, the event is part of the Joan Christy lecture series. Taboulie, an award-winning cookbook author, will focus on her famous food philosophies, “fresh is best” and “health is wealth” while sharing professional techniques she uses on her award-winning PBS shows, “Cooking with Julie Taboulie,” and “Julie Taboulie’s Lebanese Kitchen.”
“We look forward to welcoming spring with Julie’s visit and demonstration,” says associate professor Kay Stearns Bruening, Ph.D., RDN, FAND. “She uses fresh, local foods, which form the basis of healthy eating, often from her mother’s garden in Central New York.”
Hailed as the “Queen of Lebanese Cuisine,” Julie Taboulie (Julie Ann Sageer) is the host of the Emmy-nominated “Cooking with Julie Taboulie” and her new award-winning series “Julie Taboulie’s Lebanese Kitchen” that’s currently airing nationwide on PBS and Create TV. Julie is also the bestselling and award-winning author of her new cookbook “Julie Taboulie’s Lebanese Kitchen: Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking.”
The Joan Christy lecture series is made possible by The Christy Food and Culture Fund, established in 2005 through the generosity of Syracuse University nutrition alumna Joan Christy (’78, G’81) to provide support for a lecture series in the nutrition program at the University.
