Carbonara, Nutella e biscotti

Last class began in the Rosch Recital Hall, where author Sara Goldrich-Rab talked about her latest book, Paying the Price: College Costs, Financial Aid, and the Betrayal of the American Dream. Most of the students were present at the talk, before we moved to Kasling Hall where we enjoyed cooking Pasta alla Carbonara. At first…

Eating Futurist!

Last Wednesday, we had a wonderful experience in the classroom: we ate, cooked, and thought Futurist! Yes, we did it!! Since we have been reading about Fascism and its eating habits, it was quite fascinating to learn how Futurism, an artistic movement born in Italy at the beginning of 20th century, had its own gastronomic…

Course Showcase!

Campus and local community: come to our Course Showcase on Tuesday, November 15th, from 6 p.m. to 7 p.m. in Williams Center G103B! Flyer included.

Three adventurous weeks!

The last three weeks have been quite hectic. We welcomed a guest speaker, Dr. Chausovsky from the department of Politics and International Affairs at Fredonia, who spoke about grapes and wine, including their classifications. It was a very informative and fun class, during which we made two kinds of pizzas: one more Americanized and one…

Going homemade pasta!

This week, we had a wonderful hands-on experience: homemade pasta! I have to tell the truth: I’ve never made homemade pasta before! Many people think that because I am Italian, I know how to make it by hand. Far form the truth! This has not been part of my family tradition, so I had no…

Between Renaissance and Street Food

This week we oscillated between the Renaissance and Street Food, beginning with the latter. We enjoyed some burrata (a special kind of mozzarella), a few slices of mortadella con pistacchi (we read about how its story is interconnected with the city of Bologna), and some Sicilian bread. This was a nice appetizer and a great…

How ice cream and gelato made it to the classroom

In the sixth week of the semester we had two wonderful guests: Carmen and Terri from the Big Dipper, our local ice-cream shop located in Dunkirk. I had met them only a couple of times before having them with us and our meetings were already wonderful and full of laughs. With the students, the Big…

Welcome, Renaissance!

Our fifth class was a journey into the Renaissance! We arrived there thanks to Platina’s book, entering the kitchen with a mix of hope and pessimism, mostly because the recipe didn’t mention specific quantities and rose water, a common ingredient during the Renaissance, was part of the recipe. When we opened the bottle of rose…

Week 4 done!

The fourth week of class is now done and the course is flowing smoothly and generating excitement. The students are engaged and curious to begin new adventures. While the journey and learning are a work in progress for all of us, the expectations for the weeks to come are increasing. For an instructor it is…

Welcome to our course!

Dear students, Welcome to our course! We wish you a great semester of learning and cooking!