Each cooking class covers a balanced menu of 4 to 5 dishes. We discuss the basic health benefits of each food, the energetics of specific dishes, the cooking methods, utensils, cutting techniques, the proper use of fire, water, pressure, salt and time. We learn how to make beautiful and tasty dishes and we share a meal at the end of each class.
Lecture classes are organized in series of four meetings. The material is introduced gradually, from more general to more specific. Classes discuss the principles of macrobiotic diet and way of life in light of current health, nutritional and scientific information. There is plenty of interaction and question and answer period.