We selected Moroccan cuisine and a recipe called The Bird that Flew Away. This recipe was from Paula Wolfert’s, The Food of Morocco, which was published in 2011 by HarperCollins Publishers.

Moroccan cuisine is considered one of the most important cuisines in the world. One of the reasons we chose this cuisine is due to its diversity of influences. Moroccan dishes can trace the country's long history of colonizers and immigrants who left their mark on foods. 

Many Canadians are likely to be uninformed about Moroccan cuisine and culture. However, the great thing about our recipe is that it contains many ingredients that can be bought in Canadian grocery stores therefore many people can access the ingredients.   

This recipe is representative of ethnic cuisine as it contains many spices and ingredients that are culturally known in European and Middle-Eastern cultures. Specifically, the dish includes a product called smen which is a traditional food that dates back thousands of years.

This exhibit was created by Brianna Bavota (Year 4, Applied Human Nutrition) & Melissa Kwan (Year 4, Applied Human Nutrition)