Food has the power to connect people of different cultures and backgrounds. That was the sentiment of 84 percent of Americans who took part in a survey by OnePoll.
This spring, students had the opportunity to explore those connections in a special studies course – World Crops: Food and Culture. The course is taught by Ozzie Abaye, a professor in the School of Plant and Environmental Sciences.
Students explored how to feed a growing world population, primary regions of production, factors determining where crops are grown, as well as their economic importance and use in the human diet.
In addition to classroom discussions, students met in the food lab weekly to prepare dishes from around the world, many tied to holidays or celebrations.
In one lab, the class explored Thailand’s Songkran Festival. The water festival marks the beginning of the traditional Thai New Year. The festival is about cleaning, purification, and a fresh start.
The lab also explored the Low Country’s use of rice. Historically, rice is served with meats and shellfish and used to make bread, biscuits, puddings, and cakes.
“I’m glad I got the chance to take this class,” said Zach DeBusk, an agribusiness major. “I have learned skills in the kitchen and learned to prepare different types of food.”
Thai Basil Chicken
Ingredients
For the egg
- 1 egg
- 2 tablespoons of oil for frying
For the basil chicken
- 1 chicken breast
- 5 cloves of garlic
- 4 Thai chilies
- 1 tablespoon oil for frying
- 1 teaspoon of oyster sauce
- ½ teaspoon light soy sauce
- 1 splash of dark soy sauce
- ½ teaspoon sugar
- 1 handful of Thai holy basil leaves
Directions
Fried Egg
- Fry the egg by heating about 2 tablespoons of vegetable oil in a wok or frying pan on high-medium heat.
- When the oil is hot and sizzling, drop in the egg.
- After the egg is cooked, take it out, drain excess oil, and put it on a plate for later.
Basil chicken
- Cut the chicken into small, bite-sized pieces.
- Rinse and peel the garlic and chilies, then mince to bring out the oils and flavors.
- Pluck a good-sized handful of Thai basil leaves off the stems.
- Heat your wok on high heat with 1 tablespoon of oil.
- When the oil is hot, add the chilies and garlic. Stir fry them for about 20 seconds or until fragrant.
- Toss in chicken. Stir continuously. At this stage you want to continue to stir and cook your chicken until it’s just about fully cooked. If it starts to get dry, add just a splash of water.
- Add 1 teaspoon of oyster sauce, ½ teaspoon light soy sauce, ½ teaspoon sugar, and a splash of dark soy sauce. Stir for about another 30 seconds.
- Grab a handful of holy basil, toss it into the pan and fold into the chicken. Remove from heat. The holy basil only needs to cook for a few seconds. It will continue to wilt and cook from the existing heat of the chicken.