I selected Greek cuisine and a recipe for Tzatziki. This recipe was from The Recipe Club of St. Paul’s Greek Orthodox Cathedral, The Complete Book of Greek Cooking, which was published in 1990 by Harper & Row.

Tzatziki is a cucumber-yogurt dip often eaten in Greece as part of mezethes, which are light snacks eaten as part of social gatherings, representing the cultural belief that eating is a social experience. The ingredients in this recipe illustrate the foundation of Greek cuisine which involves fresh and simple ingredients with herbs to complement the flavour of each component of a dish. Fresh and simple ingredients made this cuisine appealing, not just to me but also to many people worldwide. Greek-style restaurants are becoming more popular along with the healthy Mediterranean diet and the romantic lifestyle associated with this culture.

This exhibit was created by Gabrielle Deveaux (year 4, Applied Human Nutrition).