Many cultures use food to break boundaries and to facilitate social events, and the Office of International Services is reaching out to students across campus to promote campus diversity through their new Pan-galactic Cookbook.
The Office of International Services has published their first volume of the Pan-galactic cookbook series, which consists over a 100 recipes from 33 different countries. The international students contributed each recipe that reminded them of home.
“It was a dream of the Director of the OIS , Mr. Michael Bustle, to release a cookbook featuring a variety of recipes, from all across the world”, Nieke Ploemen-Guillory , the International students and scholars advisor at the OIS and the mastermind behind the release of the cookbook, said. “Since three years, we have been trying to compose a cookbook, but finally this semester, we could actually publish our first volume, which received an overwhelming response from the audience.”
The Pan-galactic Cookbook has been developed by 68 International students, scholars and visiting researchers. Typical recipes from Australia, South America, Europe and Southeast and Central Asia have been included in an attractive fashion in this cookbook.
The cookbook has its unique and interactive design, and has been divided into sections representing each country. Every section has a brief description of the country itself, some actual photos of the contributors and the uniqueness and the specialty of their cuisines.
“The cookbook is designed to interest everyone, including American as well as International students. Through this book, American students get a glimpse of the world and International students, get to know and interact with other people,” Ploemen-Guillory said.
The cookbook is available at the Office of International Services, for $18 and also at www.createspace.com. Since the end of November, 320 copies of the book have been sold and the OIS looks forward to American students buying the book.
“We have tried our best to include the ingredients of various recipes, considering that they are available in local stores,” Ploemen-Guillory said. “We have also included optional ingredients, time required and other cooking tips, in every recipe. One third of the book has vegetarian recipes.”
