By: Leah McNamara
Last fall, Professor Beaudry of the French Department, initiated the Global Gastronomy Group-a culinary tour of various international regions. Each week a different country or area is highlighted with a cooking demonstration led by a Dickinson Language professor, a guest professor, or even students who returned from abroad studies. Past demonstrations have included French crepes, Russian blinis, Greek gnocchi, Chinese dumplings, a Bûche de Noël… the list continues. Don’t be deterred by the exotic names; many of the dishes are vegetarian friendly and they may fill the void of home-cooked food. Emerill Lagasse’s live audience members would be envious of the gourmet cuisine tasting which accompanies each demonstration.
“Grow Locally, Cook Globally”-the group’s motto seems like a mash-up of Dickinson’s main mantras, but it’s more than just a catchphrase. The Global Gastronomy Group works to perpetuate sustainable and healthy cooking of international food, while not neglecting the spice of life.
This autumn, the group began the semester with a Gazpacho and a tortilla española from Málaga. On September 14th at 4pm in the Stern Kitchen, the culinary route will continue with Professors Arnedo, Copeland and Quintero to Barcelona, Spain, to explore Catalonian fare. The menu includes pan con tomaca, escalibada, and flan for dessert. In following weeks, the cuisine will follow a tour around the Mediterranean stopping in France (both Marseille and Nice), Italy, and Greece, to name a few.
Even after one demo you’ll be able to impress family and friends with a few new international recipes. Join the Global Gastronomy Group on Tuesdays or Thursday at 12pm or 4:30 (depending on the chef’s availability) in the Stern center kitchen for weekly demonstrations and tasting of gourmet international dishes. See you on the Mediterranean! Check The Compass for menus and exact times.