Faculty and staff members from the University of Wisconsin-Stevens Point will share their culture through cuisine in three international cooking classes offered on campus this fall.
Taught by instructors who grew up in Thailand, Greece and China, the courses offer instruction on authentic dishes as well as cultural information. Classes will be held in the College of Professional Studies Cooking Lab and cost $39 per class:
- Thai Curry & Beyond, Saturday, September 15, 9:30 a.m.-1 p.m. Sasithorn Zuge, lecturer in computing and new media technologies, will teach the main ingredients of Thai cooking in this hands-on class. Participants sample what they create, including Thai curry, rice and a side dish.
- Cooking Greek: MEZE!, Saturday, October 20, 9:30 a.m.-1 p.m., Elizabeth Fakazis, professor of culinary journalism, communication and culture, will teach participants how to make meze, a selection of small dishes served in the Mediterranean, Middle East and Balkans. These Greek nibbles are perfect for sharing at parties or with family. Dishes will include soutzoukakia (spicy meatballs), spinach and feta triangles, zucchini fritters, tzatziki (yogurt/dill dip) and marinated olives and pita chips.
- Chinese Cooking & Culture, Saturday, November 17, 9:30 a.m.-1 p.m., Yan Liao, assistant professor in the University Library, will teach participants how to prepare Sichuan (Szechuan) style Chinese dishes in this hands-on class, as well as give an introduction to Chinese cooking. The menu will include pork, tofu, a cold vegetarian dish and rice.
To register or for more information, go online to www.uwsp.edu/conted/artculture or call UW-Stevens Point Continuing Education at 715-346-3838 or 800-898-9472. 
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