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Día de los Muertos: Sugar Skulls 

When: Wed., Nov. 1, 6-8 p.m. 2017
Price: $65/member, $75/non-member
Learn how to make vibrant sugar skulls for the Day of The Dea. 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. 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.



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