ANTH 324 – Potluck, 18 September 2003

Trinidadian food

Traditional plate–banana leaf –with roti (flatbread), pumpkin talkari, and mango chutney.

French-Canadian cuisine

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

Jen, Mindy, Kristine, and Katie prepare their display of “roti, mango chutney, and pumpkin talkari” (Trinidad).

Polish cookies and assorted kitchen utensils

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

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

Nathalie and Krista respond to questions from the class regarding their presentation on the samosa.

Iranian dishes

Sholeh-zard (rice pudding) accompanied by rose petal tea (Iran).

Paula & Jen

The sharing of food and the enjoyment of tasting begins; Paula and Jen indulge.

Created 2003-09-23; last updated 2014-07-19