Cultural Awareness Club hosts international food tasting
Riyad Khaiar | Conant Crier The atrium came alive with hungry students ready for Cultural Awareness Club’s international food tasting event on Nov. 19. Ten countries were featured, spanning three different continents. Visitors were supposed to wait for groups to share their specific cuisines before eating, but samosas and Turkish delight were in people’s stomachs long before that.
Turkey, serving Turkish delight, chi kofta, and poncha
“It’s really good, and I made some of it.” – Melis Yilmaz, ‘27
India, serving samosas
“They’re kinda spicy and tangy but still really good.” – Sandra Wegrzyn, ‘29
Japan, serving California rolls, Japanese snacks, dumplings, mochi, and soy bean bread
“It was very good. There were lots of traditional foods, and it was very good at making me understand the culture. And the foods? They eat!” – Millie Ger, ‘29
Italy, serving antipastas, focaccia bread, and desserts
“It’s really good. I’m coming back because I had it last year and it was really good.” – Irina Gut, ‘27
Albania, serving an egg and cheese pastry
“This is really really good. It’s very crispy and has a nice texture to it. It has some egg and cheese and a really flaky feel and I genuinely really like it. Thank you to all the Albanians for bringing this.” – Olivia Sánchez, ‘29
China and Taiwan, serving fried rice, milk tea, and dumplings
“It’s very good, I loved it. You should try.” – Koki Izumi, ‘29
Central Asia/Kyrgyzstan, serving chalap (creamy drink), honey chak-chak, and condensed milk chak-chak
“It’s salty and sour, but at the same time soft and creamy.” – Aiana Mamatova, ‘27
“[Chak-chak is] fried dough. It’s sweet and made with condensed milk. It’s really good.” – Aiana Mamatova, ‘27
Ukraine, serving cakes and crepes with chocolate
“I love it so much, man. It’s got the right amount of crispy, it’s very creamy in between, and it’s very good.” – Baran Aslan, ‘29
Honduras, serving baleadas
“I like them, they’re too good.” – Messlin Mencia, ‘29
Romania, serving cream filled pastries
“It’s really good. This is my third one.” – Metin Çiftci, ‘29
