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.
December 8th, 2010
Written by Randi McCreary in The Welcoming Table with 0 Comments
As December begins, and we leave the crisp leaves, and cool breeze of fall behind, we look forward to the upcoming Christmas holiday filled with family and friends. As we explore the German culture, it might be hard to imagine German cuisine without thinking of frothy mugs of cold beer, as well as plenty of bratwurst and sauerkraut, but it is much more than a partner to lively celebrations, and...
November 9th, 2010
Written by Ellie Kuykendall in The Welcoming Table with 0 Comments
A gourmet heaven on earth, South Korea offers foods to tempt everyone’s taste buds. This Asian country’s English nickname is “The Land of the Morning Calm.”It’s true that if you get up at 4 a.m., in the morning in Seoul, the country seems to live up to its name. The rest of the time though, Korea’s capital city is bustling with activity and people from all over the world: ESL teachers, project...
October 27th, 2010
Written by Rita Cook in The Welcoming Table with 0 Comments
When contemplating Chinese food, one must first consider the fact that in China the preparation of food is as an art and not simply a task. This belief, for the most part, is due to the long history that entails almost all Chinese cuisine beliefs, primarily established by either Confucianism or Taoism.Regarding Confucianism and Chinese cuisine, records indicate that Confucius actually established...
October 12th, 2010
Written by Laura Monroe in The Welcoming Table with 1 Comment
Throughout my earliest memories, I can recall sinking my teeth into pastas of all shapes and sizes smothered in rich tomato sauces and sprinkled with parmesan cheese. Our weekly dinner at Grandma’s house consisted of a big pepperoni stick served with crackers and cheese ahead of time, olives, and celery sticks arranged in a dish on the table, salads dripping with olive oil and vinegar, and thick...
August 23rd, 2010
Written by Terez Howard in The Welcoming Table with 0 Comments
The first time they went to an Ethiopian restaurant they didn’t know what to expect. She was enamored with the bread’s spongy texture. He was thrilled to find this Middle Eastern food did not need cutlery. Happily, they dubbed this ethnic food a favorite.That’s how two members of my family described their first visit to a Washington, D.C. Ethiopian restaurant. Their rave reviews convinced me that...
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