![Trinidadian food](http://wordpress.viu.ca/limi/files/2012/08/PL-324Sept03-5.jpg) Traditional plate–banana leaf –with roti (flatbread), pumpkin talkari, and mango chutney.
![French-Canadian cuisine](http://wordpress.viu.ca/limi/files/2012/08/PL-324Sept03-4.jpg) Réveillon (French-Canada) is the meal following Christmas midnight mass. Among the many foods prepared: pea soup, tourtière (meat pie), pâté (seasoned meat paste), and bûche de Noël (Yule log). |
![Preparing Trinidadian food display](http://wordpress.viu.ca/limi/files/2012/08/PL-324Sept03-7.jpg) Jen, Mindy, Kristine, and Katie prepare their display of “roti, mango chutney, and pumpkin talkari” (Trinidad).
![Polish cookies and assorted kitchen utensils](http://wordpress.viu.ca/limi/files/2012/08/PL-324Sept03-3.jpg) Pierniki (Polish honey spice cookies) made from a family recipe using traditional cooking utensils (scales for dry measure, wooden cookie moulds. Also on display is a commercial package of pierniki. |
![Indian samosas](http://wordpress.viu.ca/limi/files/2012/08/PL-324Sept03-6.jpg) Vegetable samosas (filled pastry) served on banana leaf “plates,” accompanied by mango and mint chutneys. The map illustrates the origin of the samosa from Central Asia. |
![Nathalie and Krista](http://wordpress.viu.ca/limi/files/2012/08/PL-324Sept03-2.jpg) Nathalie and Krista respond to questions from the class regarding their presentation on the samosa. |
![Iranian dishes](http://wordpress.viu.ca/limi/files/2012/08/PL-324Sept03-9.jpg) Sholeh-zard (rice pudding) accompanied by rose petal tea (Iran). |
![Paula & Jen](http://wordpress.viu.ca/limi/files/2012/08/PL-324Sept03-8.jpg) The sharing of food and the enjoyment of tasting begins; Paula and Jen indulge. |
Created 2003-09-23; last updated 2014-07-19