I selected Peruvian cuisine and a recipe for the Wilted Watercress Salad. This recipe was from Allin and Sumak Mikuy, Traditional High Andean Cuisine Cookbook,  published in 2010 by the Food and Agriculture Organization of the United Nations. This cookbook was created to celebrate the year of the potato. I chose this recipe because I have travelled to Peru and I wanted to incorporate my experience and memories into this project and recipe. Many recipes in this book that I considered making used potatoes that are not available in Canada.  Also, for many recipes there were no measurements next to the ingredients.  But I wanted to experiment with the ingredients to incorporate my experience with the flavours to replicate something similar to my travel memories.

This exhibit was created by Lauren Marchewka (Year 2, Hotel and Food Administration).