The 10 Ways of Rice : An Exploration of Asian Cultures Multi Course Dinner

2000 South Lincoln Avenue,Urbana IL 61802

17 September, 2022

Description

Rice is a staple grain for Asian communities and is seen as a form of expression. Many cultures use raw and cooked rice in numerous ways as in food, rituals, worship, charity and blessings. The rice grains nourish the body, mind, and soul threading Asian cuisines by bringing diverse communities of people together. The 10 Ways of Rice is a curated participatory design experience featuring diverse and distinct ways of cooking, serving, and eating rice in Asia. The interdisciplinary project aims to bring the Asian community together by sharing cultural heritage and creating a welcoming space for guests at Japan House. Ten chefs will be cooking a multi-course vegetarian meal using various types of rice as their primary ingredient. The event aims to bring people together to share a meal with strangers and friends. Joyful to share our familial traditions, histories, and experiences with guests, we embrace rice as a means to showcase cultural diversity. We invite everyone to celebrate our cultural similarities and differences by joining us in promoting cross-cultural awareness and understanding. Lavish meals such as this make us even more aware that there are many people around the world for whom food is their main concern. In an effort to make a difference in our own community, we would like to support the Eastern Illinois Foodbank which fights hunger in 18 eastern Illinois counties including both Champaign and McLean. Guests are encouraged to make a $25 donation (cash or check only) and/or to bring canned goods the night of the event. __________ Hosts and Chefs: Archana Shekara, Professor of Graphic Design, Illinois State University : India Jennifer Gunji-Ballsrud, Director of Japan House, University of Illinois : Japan Chefs: Annie Sungkajun, Assistant Professor of Graphic Design, Illinois State University : Thailand Eman Al-Zubeidi, Instructional Assistant Professor of Graphic Design, Illinois State University : Palestine-Lebanon Jason Reblando, Assistant Professor of Photography, Illinois State University : Philippines Jimmy Luu, Associate Professor of Graphic Design, St. Edward's University : Vietnam Ladan Bahmani, Assistant Professor of Graphic Design, Illinois State University : Iran Erol Sozen, Assistant Professor of Food and Nutritional Management, Illinois State University : Turkey Suejung Han, Associate Professor of Psychology, Illinois State University : South Korea Tak Cheung, Emeritus Professor of Microbiology, Illinois State University : China __________ MENUAPPETIZERS Sake Cocktail or Cold Genmaicha - Roasted Rice Tea (Japan)Makgeolli (South Korea) - Fermented sweet and tangy rice wine beverageGỏi Cuốn (Vietnam) - spring roll with tofuApple and Coconut Chutney (India) - Rice pancake balls topped with vegetables, and mustard garnished chutneyWarak Enab (Palestine-Lebanon) – stuffed grape leavesJok (Thailand) - Rice porridge with pork meatballs, garnished with sliced ginger and cilantroMAIN Sake / Genmaicha (Japan)Rice with Three Condiments (South Korea) - A simplified serving of a traditional everyday meal Garlic Fried Rice (Philippines) - Side dish of steamed white rice fried with lots of garlicRice Paper Salad (Vietnam)Tahchin (Iran)Dible (Turkey) - Green beans rice pilafRice Noodles (China)Biryani and Cucumber Raita (India) - Rice layered with braised vegetables, paneer garnishing, and curd sauceOchazuke (Japan)DESSERT Sutlac (Turkey) - Rice pudding with nutsShole Zard (Iran)Sticky Rice with Sangkaya (Thailand) - Sweet glutinous rice topped with coconut milk and coconut-egg custardBibingka (Philippines)Roz bi Haleeb (Palestine-Lebanon)Rice with Sesame Ball (China)Halbai (India) - Rice sweetened with jaggery and cardamom, garnished with desiccated coconut and saffron Mochi (Japan)Hot Genmaicha (Japan)