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 11th, 2009
Written by Alakananda Mookerjee in The Welcoming Table with 0 Comments
Instinctively, the two words that float to an American’s mind (or any Westerner, for that matter) when thinking of Indian foods are “spices” and “curry.” Mavis Parker, 75, is a traditional Midwesterner from Brookings, South Dakota, who was never exposed to Indian food. On the other hand, Mathew McClelland, 38, is a cosmopolitan New Yorker, who eats it often.Still, they share a similar perception...
December 8th, 2009
Written by David Wolfford in The Welcoming Table with 0 Comments
Mizu soup
Japanese sushi has become a trendy meal in the United States over the past few years. However, its place in Japanese food is often misunderstood or mischaracterized. Those fearful of bellying up to a sushi bar are often shocked to find that sushi is not raw fish, but vinegar-flavored rice that accompanies some Japanese meals. Originally, sushi was used to wrap and preserve fish — the actual rice...
November 13th, 2009
Written by Randi McCreary in The Welcoming Table with 0 Comments
buttermilk biscuits
My grandfather passed away when I was nine years old. Though certain memories of him run the risk of losing clarity, others are snapshots in the back of my mind. I can see him eating handfuls of peanuts while he watching football games with my father. I can recall his white cotton shirts and the softness of his skin. I remember the stories he told me while I sat on his lap as a young girl. I can...
November 3rd, 2009
Written by Lisa Waterman Gray in The Welcoming Table with 0 Comments
Served cold or hot, sauced or buttered, with vegetables, meat, dairy, or with broth, noodles are integral ingredients of ethnic cuisines all over the world. They are inexpensive — one pound of dry noodles equals roughly two pounds of cooked noodles — and versatile. They complement almost all other foods, and are an essential comfort food in nearly every culture the world over.In English, “noodle...
April 27th, 2009
Written by Eun-Joo Park in The Welcoming Table with 0 Comments
While it may not be universally loved in any race or ethnic group, okra is nonetheless, loved by many. We have chosen okra as our first "food feature" because like a race or an ethnic group, you either love it, hate it, tolerate it, or have no experience with it at all. Okra, often better known around the world as Lady’s Fingers, is best picked while tender and young, no longer than three or four...


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