International students from five
different countries treated students
and faculty to some of their favorite
traditional dishes at the Taste of the
Smells wafting from the kitchen
could be recognized as soon as the
door was opened last Saturday.
The room was filled with curious
combinations of food and people all
gathered around the chefs.
Students made appetizers, side
dishes, main courses and desserts
from Saudi Arabia, Germany,
Ukraine, Thailand, and Japan.
However, the participants were
not just students. A few faculty
members and even one student’s
grandparents were present.
Participants were split into two groups with each group learning how
to cook a special dish. They would
then switch places as the chefs made
the dish again.
Ingredients for the dishes were
mostly found in the Asian market or
in local grocery stores. However, a
few harder to find spices were picked
up from as far away as Milwaukee.
The event was held two years ago
and was a success. This time around
the International Club had to put a
cap on the number of participants due
to the increased amount of interest.
The club might host another Taste of
the World next semester because of its
“This event had a really good
turnout,” said International Club
member Cherie Fu. “We’ve got a good
mix of students and faculty.”
When asked which dish they
were most excited for, most people responded with dessert.
A student from Germany helped bake a Baumkuchen, or tree cake,
which gets its name from its layers.
To make the layers, the baker has to
spread one layer, bake it for a few
minutes, take it out again and repeat
The observers got the chance to
learn about culture as well as food.
The Japanese dish, Oyakodon,
had a particularly interesting origin.
The dish translates to “parent-and-
child donburi” and is made with
chicken and eggs to symbolize the
parent and child.
From the Ukraine, observers
got to try Ikra, known as the poor
man’s caviar. The dish is composed of
eggplant, tomatoes, peppers, onions
The Saudi Arabian dish was called
Sanieh Batates, which translates to “pan of potatoes” and is usually a
side dish at dinner. Student Mostafa
Abdullah Alabed says it’s one of his
“It’s very flexible because you can
make it with whatever you want,”
Alabed said. “You can use different
kinds of meat or spices to make it
taste how you want it to.”
Student Aor Srinuan made the
dish from Thailand, Tom Yum soup.
“It’s very spicy and sour. This
is something you’d order first in a
restaurant,” Srinuan said.
After cooking and sampling all
the dishes, the participants received
a booklet of the recipes from the day.