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pre‐marinated in a jar) and occasionally I'll put slices of hearts of palm. Depending on my mood, I may put a few "blobs" of tomato sauce that has already been prepared for spaghetti. I then cut a nice ripe tomato fairly thinly, and put the tomato around the pie. I then put sliced mushrooms on toward the end. I probably add more garlic for a kick. Then I put on the shredded mozzarella cheese (I am liberal here), and then top it off with spicy crushed red pepper. Sometimes I'll add some more seasonings from the spice department, but this is the basic pie. You will have preheated the over to 400degrees, and the pie goes onto a pizza pan holder (you may want to put aluminium foil over the pan, just for ease of cleaning afterward), or a pizza stone, and follow the Boboli directions. It usually says 8‐10 minutes, but depending on how "thickly" you have loaded it up, it might take a bit longer. Four hundred degrees is quite hot, so keep checking on your pie. Remove when you can stick a toothpick in and it comes out cleanly, but be careful not to burn yourself if there are multiple pizzas in the ovens. Once out of the oven, let it stand for a bit before cutting into it, particularly if there is to be a taste testing by the group. Discussion If this is a group affair, I would recommend about 6‐8 people, depending on how many are doing their own pie. I can easily fit 4 pies into my 2 ovens (I have an upper and a lower oven). So, you may end up sharing your "side" of the pie with someone who has different tastes. Watch out for the margins! Here is what I have discovered over the years. People get VERY CREATIVE when it comes to their pizzas. Some are meat lovers. They load it up with pre‐cooked meats such as Canadian bacon, leftover sirloin or rib‐eye, spicy sausages, BBQ chicken or even ham from a package (processed honey ham for example). Some throw on some pulled pork, along with the BBQ sauce. I have also seen folks bring seafood: crab meat, shrimp and scallops. As for veggies, I have seen just about everything. Some folks load up strictly on veggies (spinach, collard greens, artichoke hearts, asparagus tips, sprouts, cilantro, etc.) and others add fresh citrus such as pineapple or mango. (One of the coolest ones was a BBQ Chicken, with a lot of cilantro, pineapple, mango, hot red peppers and garlic). One friend even went trolling through my olive oils and found a truffle one that he added liberally to his topping. So,... almost anything goes. At the end, it is always interesting to see who votes for which pizza. It is really rare that there is a real winner... but hey, the fun is in the process, and I think the real takeaways are creative new ways to make the average pizza really shine a la Mama Mia! 64
• Muscatel Mousse From Germany, by Thomas Wittkop • Quick Coffee Cake From USA by John Dilyard Desserts • Blackberry Jam From Brazil, by Rolando J. Soliz Estrada Drinks • Indonesian Fusion Avocado Smoothie: Refreshing and Coffee Lovers Version From Indonesia, by Andre A Pekerti • Mojito Colado From Cuba/Puerto Rico by Maribel Aponte‐Garcia • Ponche Navideño From Mexico by Maria Marquez‐Carrillo & Robert C. McNamee • Dad’s Egg Nog From England/USA by Richard Hoffmann • Rum Punch From the West Indies by Betty Jane Punnet • Chai (Masala Tea) From India by Farok Contractor 65
Page 2 and 3:
The Gllobalizatioon of Food d Cultu
Page 4 and 5:
Part II: Main Courses: Seafood‐ba
Page 6 and 7:
Editors Tomas Hult Michigan State U
Page 8 and 9:
Editors’ Introduction: Internatio
Page 10 and 11:
dish for their new friends - callin
Page 12 and 13:
Appetizers Part I: Small Dishes •
Page 14 and 15: Photos: Rolando Soliz Estrada (SSup
Page 16 and 17: Brinjal (Aubergine) Chutney or Brin
Page 18 and 19: Methodology 1. Now this is an easy
Page 20 and 21: Abstract Akoori is a Favorite Parsi
Page 22 and 23: International Context I must admit,
Page 24 and 25: The phootos illustratee variations
Page 26 and 27: Stir FFried Kingg Prawns, Green Sal
Page 28 and 29: 11. Place green salads with tomatoe
Page 30 and 31: Carib bbean Shrrimp and Avocado A S
Page 32 and 33: Abstractt This dishh is special bec
Page 34 and 35: Singapore Noodles (from South East
Page 36 and 37: Beef OOlives with h Red Cabbbage an
Page 38 and 39: While thhe roulades ssimmer it is t
Page 40 and 41: Vindaloo comes from central and sou
Page 42 and 43: 4. Dip fingers/palm in oil, take a
Page 44 and 45: 3. 4. 5. Over mediumm‐high heat,
Page 46 and 47: 5. Wheen onions reduce down, add ga
Page 48 and 49: Methoddology 1. Boil the chesstnuts
Page 50 and 51: Fried Leekk and Min nced Meat t (fr
Page 52 and 53: Methoddology 1. Peeel off strips of
Page 54 and 55: Chiles en Nogada (Stuffed Peppers i
Page 56 and 57: Indian Courgette Latkes (from Asian
Page 58 and 59: Note thhat the propoortions of carr
Page 60 and 61: Discussion When thhe soufflé is ba
Page 62 and 63: International context Many countrie
Page 66 and 67: MUSCCATEL MO OUSSE (From German ny)
Page 68 and 69: 8. Mix 1 tablespoon sugar and ½ ta
Page 70 and 71: Photos: Roolando J. Soliz Estrada 7
Page 72 and 73: Abstractt This is a simple and refr
Page 74 and 75: DAD’S EGG NOG (from England/USA)
Page 76 and 77: Chai (Masala Tea) (From India) By F
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