The Welcoming Table
A major way to break down racial and cultural barrier is through exploring new foods and sharing a meal. Celebrating the rich and delicious diversity of the world’s foodways and culinary traditions; and include personal reflections, anecdotes, and commentary will be featured. Recipes and eating traditions are included.
March 2nd, 2010
Written by Lisa Waterman Gray in The Welcoming Table with 0 Comments
Whether boiled, baked, mashed, quartered, or fried, potatoes star in everything from Italian potato gnocchi to Mexican soups and salads, to African potato stews.With nearly two-dozen varieties, potatoes are the fourth largest crop of fresh produce grown throughout the world.Potatoes were widely grown in the United States during the early 1700s, although most Americans considered them animal food...
February 12th, 2010
Written by Carrie Frasure in The Welcoming Table with 0 Comments
According to the U.S. Census Bureau, the Hispanic population accounts for nearly 15 percent of the total population of the United States. From 2000 to 2006, the influx of Hispanics in the country accounted for one-half of the nation’s growth. When Swad opened his first Pizza Patrón in the 1980s, there were 14.6 million Hispanics in the United States. Today, that number has increased and is...
February 4th, 2010
Written by Zain Deane in The Welcoming Table with 0 Comments
Finding a burrito in Mexico City isn't easy. That's because the burrito comes from the northern part of the country, and isn't truly representative of Mexican food. The Tex-Mex hybrid Americans so often mistake for authentic “South of the Border” cuisine is an unrefined interpretation of true Mexican gastronomy. Mexico is a country with a deep culinary tradition that spans millennia and is far...
January 13th, 2010
Written by Lisa Waterman Gray in The Welcoming Table with 0 Comments
Frozen treats tame the summer heat for cultural groups all over the world. However, they are far from being a fresh idea, or originating from any one ethnicity. King Tang, in China, is rumored to have enjoyed ice and milk concoctions during the first century A.D. Emperor Nero is known to have eaten mountain ice from the Apennine range, topped with fruit, during the first century A.D. By the mid-...
December 28th, 2009
Written by Lisa Waterman Gray in The Welcoming Table with 0 Comments
Cinnamon is second only to black pepper as the most popular seasoning in Europe and the United States. It is an integral flavor in Germany’s gingerbread and pfeffernusse cookies, Jewish Chanukkah doughnuts, Passover cake, and the Italian dessert, risotto. Mexican cuisine uses it in flan and chocolate, Morrocan and Middle Eastern cuisines use it when preserving lemons, and the French enhance...
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