International Cooks-to-Be Say, "Bon Appétit!"
What do returning study-abroad students and international students miss most about their former lives overseas? Typically, it’s the cuisine. The new Global Gastronomy Group helps these students adjust to American life by celebrating their favorite international foods.
Catherine Beaudry, associate professor of French & Italian, kicked off the group's weekly cooking labs with French cooking lessons—much to the delight of students who had studied in Toulouse. She taught approximately 40 students to create ratatouille, using supplies and ingredients provided by Dining Services and fresh produce straight from the Dickinson College Farm.
"Our motto is 'grow locally, cook globally,' " Beaudry said.
The group benefits participants and the wider community by bringing students together to share what they know about other cultures. It is also a good deal of fun. And, Beaudry notes, it generates delicious lunch-time fare. "[The first cooking lab] was 'un succès fou,' as my mother used to say when she pulled a soufflé out of the oven," she said.
In the next Global Gastronomy Group event, one week later, Gabriela Uassouf '10 will teach fellow students how to prepare empanadas con queso, a cheesy treat that is popular in her native Argentina. Weekly labs continued throughout the school year. All students are welcome to join.
- Beneficial & Delicious
- Matt Morowitz
- Catherine Beaudry
- Comfort Food
- Colorful Produce
- Culinary Encounters
The Global Gastronomy Group's international-cooking lab teaches students about other cultures while helping former study-abroad students readjust to American lifePrev ImageNext Image
Text by MaryAlice Bitts
Photos by A. Pierce Bounds '71