After a year of suspension due to the pandemic, we once again had the opportunity to see the familiar red checkered tablecloths, tables arranged in rows and circles, Ms. Karen Clancy’s kangaroo veggie burger that has remained in the hearts of all the students, and the fried dumpling stall that is always in the middle of the stall map. Whether you are a G1 freshman who just had a week of exams or an A2 student who is tired of submitting application documents, you will drop your fatigue and rush into the crowd to get your favorite food.
Various hands create various flavors that is incomparable mysterious and hard to replicate. Each stall’s delicacy have a unique charm, even if it’s the same type of food. From Yang Zhi Gan Lu, Guilin rice noodles and fried tofu, to macarons, bowl cakes and masala with Indian rice, all of the foods have very different temperatures and flavors. The Chongqing hot pot stall had hot, spicy pots that enriched the olfactory experience of passersby, while the mango with sticky rice made by teachers was served cold, but the light blue sticky rice and orange mangoes made a wonderful visual impact. Among the hundreds of stalls, we were fortunate to taste various kinds of food from all over the world that we usually do not have the opportunity to see at once.
Each dish of food have their own baking process, and some of them take lots of time. Spanish ham is a raw leg of pork cured in sea salt at low temperatures, then sent to a storage cellar to be dehydrated, air-dried and matured. It may sound simple, but it takes more than ten months to make, and in some cases, years. This is how the ham develops a special flavor over time: delicate fat, soft in the mouth, full of flavor, and with a hint of sweetness. The first bowl of shaved ice in autumn carries the freshness of the rain, and it tastes refreshing and sweet. You can only experience the feeling of ice bursting in your mouth if you eat it within five minutes.
In the stall we interviewed a parent who made coconut jelly. She explained to us with great enthusiasm the different layers of ingredients used in the coconut jelly, and we could see in her talks about her dedication to her dishes. The parent who baked the dessert highlighted to us their choice of animal butter and delicate Valrhona chocolate, and the use of harmless vegetable coloring pigment. She also thoughtfully considered the students’ need to lose weight by making coconut balls with low sugar and low oil ingredients. A few A2 students at the stall near the Café made teppanyaki tofu and yakitori that seemed to be very popular. They told us that each group member had a clear division of duties. They had even simulated three or four times in private to ensure absolute success in real practices. From the conversations with parents and students, the happiness shown on their faces became the main color of the Food Fair.
From hand to mouth, from mouth to heart, every ordinary student participated in creating the extraordinary epic of the tongue. SCIE Food Fair let us have the pleasure of experiencing the taste memories from all over the world, and this warmth will always stay in the minds of the students of SCIE.