Join us on Día de los Muertos for a celebration of Mexican culture while creating vibrant sugar skulls. Traditionally, these edible sculptures are used as offerings alongside other delicacies in decorative altars. Kelly Wilson, Pastry chef from the Culinary Institute of Charleston, will demonstrate how to mold the skulls and embellish them with colorful decorations. While students are working, Dr. Joseph Weyers, professor of Hispanic Studies at the College of Charleston, will talk about the history of Día de los Muertos in Mexico and how these sweet treats have become a quintessential symbol of the holiday. All supplies are included and includes Museum admission.
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