I use as my overarching framework the notion of “learning through food,” i.e., learning about people and cultures through the foods they prepare and consume; the recipes which have been passed down, shared and adapted over time; and the meaning behind the meal. Situated within an ethnographic approach to food and a passion for "feeding the experience," I extend my foodie platform to include the cutting board, the in-between from farm to table. Bon appétit and ukonwabele ukutya kwakho!
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Showing posts with label turkey sausage. Show all posts
Showing posts with label turkey sausage. Show all posts
Saturday, 1 October 2011
Empanadillas à la Puerto Rico: A Latin Cultural Cooking Experience
On Denison's campus, Preston House is the residential site for language students. With language at the core of cultural exploration and identity, students are organised by target language and meet regularly to celebrate cultural dimensions of the language. During my Filipino food and culture program, I was invited to join the Spanish language students on a Latin cooking venture of their own. Little did I know beforehand that I would soon be learning so much from the starting point of a dough-filled pastry and its culinary (and cultural) variations. On the menu: empanadillas of chicken and pizza; yellow rice with turkey sausage; potato salad; and chocolate chip cookies.
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