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.
May 19th, 2010
Written by Francesca Biller in The Welcoming Table with 2 Comments
While growing up within two different cultures left my siblings and me with bittersweet challenges, we have always had the sweet comforts of the family meal and a 'welcoming' table that satisfied both our appetites and spirits.
Feasting on distinctive recipes passed down from my father's Russian-Jewish family, and my mother's exotic blend of Japanese-Hawaiian heritage, serves as a reminder that...
April 30th, 2010
Written by Christine Orchanian Adler in The Welcoming Table with 0 Comments
Gazpacho, Borscht, Won ton, Matzo ball, Minestrone. Soup has been at the world's table since, well, since before there were tables. Think prehistoric times. According to Andrew F. Smith, culinary history teacher at the New School University in Manhattan and author of several culinary histories, people consumed soup in the Mediterranean as far back as Neolithic times.In 200 B.C., the Japanese...
April 8th, 2010
Written by Eun-Joo Park in The Welcoming Table with 0 Comments
Tis the season to encounter white folk, black folk, brown folk, olive folk, red folk, yellow folk, all sniffling and coughing away. The common cold has no issues with color or continent when bestowing misery. Thankfully, chicken soup is just as colorblind and global in bringing comfort. ~JSE It begins in the black heart of winter. Our bodies, besieged by frigid temperatures outside and lung-...
March 31st, 2010
Written by Lisa Waterman Gray in The Welcoming Table with 0 Comments
From Poland to Portugal, Switzerland to the Philippines, sausage is a culinary mainstay in cultures across the globe. Taken from the Latin word salsus, meaning ‘salted,’ sausage has a millenniums-old tradition. Many people believe the first sausages were invented in today’s Iraq, around 3000 B.C., and the Chinese made goat and lamb sausage as far back as 589 B.C.
Sausage was frequently consumed...
March 11th, 2010
Written by Lisa Waterman Gray in The Welcoming Table with 0 Comments
Closely related to pasta, the word “dumpling” first appeared in print around the 17th century. In her culinary dictionary, The New Food Lover’s Companion, Sharon Tyler Herbst says savory dumplings are “small or large mounds of dough that are usually dropped into a liquid mixture such as soup or stew,” and dessert dumplings “most often consist of a fruit mixture encased in a sweet pastry dough and...
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