28 Aug 2015: International Food Fair

Album Contents

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The International Food Fair was started by staff and students at UWC's School of Government (SoG) in 2013, to celebrate the diversity of the student & staff complement found at the SoG

Durban Curry

Professor Julian May, Director of the CoE-FS shared his culinary heritage with his Durnban insired "curry-pot"

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Through the theme of the 2015 International Food Fair "Unity in Diversity", each exhibitor was to emphasise similarities rather than differences.

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The South African table was all but empty at the end of the day

Germany

Bratwurst, a type of German sausage made from veal, beef, or most commonly pork.

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Through sharing recipes from the length and breadth of our continent, the International Food Fair demonstrated throughout the interaction, that we have more commonalities than differences.

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International Food Fair: Promoting Unity in Diversity

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Kenyan Kachumbari. Kachumbari is a Swahili name for fresh Tomato and Onion Salad which is common in East Africa especially Kenya and Tanzania.

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Natalie Seymour, founder and co-ordinator of the International Food Fair

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The International Food Fair is also aimed at creating a knowledge base about cultures and traditions other than our own so as to better appreciate each other.

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Each country/group prepared a minimum of three dishes from the vast selection of traditional dishes specific to their country.

Ethiopia Table

An assortment of delicious food from Ethiopia

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Kenyan Beef Pilau

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Staff of CoE-FS, ISD and SOG embarked upon an African gastronomic venture to share in the cuisine from the culturally diverse students and staff community

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Following the success of the first two years' events, the 2015 event brought even greater numbers to the International Food Fair

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Dr Arundhati Kundal, a visiting researcher from India and an affiliate of the CoE-FS also shared some traditional Indian receipies

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International Food Fair also seeks to assist in producing academic papers delineating the nutritional value contained within the dietary patterns on the continent

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The 2015 event saw about 16 countries/nationalities represented, slightly larger than the number of countries represented in 2014

Ethiopia _Injera

Ethiopian bread (Injera) is a staple for most Ethiopians. The unleavened bread is traditionally made from teff, a tiny round khaki-coloured grain.

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Each country-community was given the opportunity to showcase not only their food, but also exhibit any traditional dance item, music or any other item of interest.

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An African gastronomic adventure on a plate

8/28/2015