Note: This is a repeat of the well-received class offered in the winter 2021, however, a whole new set of foods and cultures will be explored.

Now that Covid restrictions are mostly over we can begin to think about traveling to other places, experiencing the food and culture the world has to offer. The best part of any traveling is experiencing new foods, or familiar foods served in different ways. So much of what any country eats was dependent historically on what grew in that particular climate. But recipes often differ among areas that have the same climate.

This class will explore different cuisines linking their foods to their culture, climate, history, and other relevant factors, and contrast similar dishes from different cultures when appropriate. For example, homemade paneer and ricotta are almost the same recipe. And there are many stuffed pasta recipes in different places, such as pierogi in Poland, khinkali in Georgia, and jiaozi in China.

Format: Each participant will study a country or region (e.g. Peru or Siberia or Texas) and do a class presentation. Presenters should aim to gain an understanding of the type of food the people prepare for their daily lives, or for celebrations, and are encouraged to make some of the recipes they find and report on their experiences, perhaps showing their results on Zoom. Interviews of people from the area you have chosen are encouraged, perhaps even including them on our Zoom meeting.

Resources/Expenses: There are no expenses anticipated.