UT Students Contribute to Multicultural Cookbook

 

Ready for the WorldHave you ever tried potato candy or bean bread? Maybe you’re looking for a good recipe for meatloaf or want to try something international like pav bhaji.

You can find those recipes and others from Tennessee and countries such as Germany, Haiti, India and China in the Multicultural Cookbook published by the hotel, restaurant and tourism management program. The books are on sale now at the UT Bookstore in the University Center.

The cookbook is a collection of about 180 recipes from students in a course called Introduction to Quantity Foods.

With each recipe, the students included a short description about why the dish is important to his or her family.

John Antun, director of the UT Culinary Institute and assistant professor, and former UT graduate student Sylvia Smith taught the classes.

Antun received a grant for $4,000 from UT’s Ready for the World initiative to publish the cookbook.

"I had this idea that my students’ families probably had all sorts of exotic recipes passed down from generations. I was doing research at the time that tied the expression of one’s culture to foods," Antun said. "So I had my students complete an assignment that asked them to call home and ask for a recipe that expressed their family’s history or culture."

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