Group 1: Viability of recipes – Members
Imon
Mariko
Jacinta
Sharima

& the following also might be interested:

Laura V
Chalita
Parichat
Rose

Group 2: Grammar etc.
Mei Li
Nezia
Catherine
Laura V
Shakil

Group 3: Typesetting etc.
Imon
Ash
Laura S.

The groups have to decide the details of each task.

The agenda of the meeting was to discuss strategies to improve our recipe collection process and setting a new timeline for collecting recipes, editing and publication.

The meeting began with a brief status of the recipes. We have collected 38 recipes so far, which is much lower than our intended target of at least 100 recipes. Some members asked the need for sticking to this number. Imon clarified this by noting that the cookbook from 2006 had more than 200 recipes and a book with less than 100 pages (and hence 100 recipes) would look too thin in comparison. After some discussion, it was decided that each of the committee members will try to collect 5 recipes representing their country/region. After this second round of recipe collection, if we are still short, we can add essays related to festivals and celebrations from our respective countries/cultures. The members also suggested including more pictures of different festivals and potlucks in the resident halls. It was decided that we can include black and white pictures too if cost of 4 color printing is not feasible for all the selected images!!!

In terms of time line the committee agreed to extend the date for printing to June and focus on the Alumni conference in early July for sales!!

The following decisions were made:

1) Each of the committee member will take responsibility of one country and try to collect 5 recipes. Most important is to focus on the countries which are missing (please see the 2nd email which includes the cookbook database). At the moment, glaringly absent region is the PACIFIC!! Even though there are many students from several countries of the pacific in our community but we have not received any recipe from them and we also do not have any committee member from that region. Some of the committee members said that they will contact students from Pacific for recipes.

2) The new time line:
Recipe collection: till the middle of February
Editing: From February to April
Composing: April to May
Printing: June
Sale: July (Alumni conference and EWC bookshop)

3) Committee members will try to take pictures of food and cooking mostly during potlucks in and around the Hales and EWC.

2. Measurements should be imperial where needed, otherwise standard cups and spoons.

3. Send your recipes to ewcpacookbook@gmail.com

Responsibilities for receiving, archiving recipes, editing/selecting them, PR (internal/external), fund raising, printing etc were distributed as follows: (please correct me if you find errors/omission)

Archiving/filing of recipes: Azeema Faizunnisa
-Receiving recipes on gmail account (ewcpacookbook@gmail.com)
-Making sure that recipes are filed in google documents. Do we need print outs?
-Creating a simple database of recipe names and their submitters etc. on google document
-Passing on the recipe to the Review and Editorial Committee and filing them in appropriate folders (keeping original and edited separate)
(I guess I need to talk to the editorial committee about the best possible options)

Review/Editorial and Selection Committee: Imon, Mei Li, Cathrine, Sharima, Nezia (*)
-Imon will coordinate between members of the Editorial Committee
-Committee members will decide the process of reviewing, editing etc.

External PR/Fund Raising/Dealing with Printing Office: Helen, Imon and Beryl
This job includes meeting with:
-EWC Education Program Dean Mary Hammond, so that she is aware of this big undertaking (to discuss the whole plan about meeting with other staff in EWC and funding options for the printing)
-Other offices of the EWC for Recipe submission, like the Presidents office, Research Staff etc.
-Alumni and Friends Office (through the EWCPA Reps for the respective offices) for fund raising and recipe submission. This may require making short presentations about the cookbook (may be we should prepare a nice powerpoint for that)
-Carol Wong for Quotations from EWC printers

Internal PR/Motivation: Sharima, Jacinta
-To motivate residents of Hale Manoa, Hale Kuahine to submit recipes
-Do we need more people on this committee??

Composing for the Printer ready copy: Ash
This job to be decided after we hear from the printer about the kind of format they require.

Photography: Laura
-(may be) taking pictures of food and people with food during different potlucks, regular kitchen cooking, EWCPA International potluck

Possible videography: Don and Felix
-Making videos of cooking/potlucking/eating ohana…..

People with unassigned tasks: Shakeel, Van, Huy

Time-line for the cookbook project:

-Call for recipes: 1st/2nd November
-Collection of Recipes-Till mid December (~depending on how this goes)
-PR/fund raising activities: November onward
-Raising awareness for recipe submission: Nov-Mid Dec (needs planning)
-Editing/selection etc. to continue throughout the period of recipe submission
-Editing finalization: 31st January 2010
-Composing/formatting for printers: February 2010
-Send to printers: Mid March 2010
-Book Sale: EWC Fest in April 2010 and Alumni Conference in July 2010, other than regular sale through EWC bookstore

Recipe Name (original/English): Zhi Ma Qiu / Sesame Ball

Cooking Time: 30 minutes

Serves: 12

Country/Region: Taiwan

Type of dish: dessert

Ingredients:

2 cups sticky rice flour

½ pound sweet azuki bean paste or peanut butter or pumpkin paste

½ cup raw white sesame

½ cup water

¼ teaspoon baking soda

Oil for deep frying

Sugar, to taste

Directions:

1. Mix sticky rice flour with sugar, baking powder, oil, and just enough water to make the dough stick together.
2. Divide the dough and azuki paste into 24 parts. Wrap the filling with the dough to make a ball, dip the ball in water then roll the ball in a plate with sesame.
3. Heat the oil until bubbles form in the middle when you stick a chop stick in. Throw the sesame balls into the hot oil.
4. When they start to expand and surface, try pressing them down with your spatula, this way they will expand more. When the ball stop expanding and the sesames are mostly golden, turn up the heat for about 1 minute.
5. Fish up the sesame balls, drain the oil, ready to serve!

Anecdote:

My hometown in Central Taiwan is home to a lot of snacks and cuisines. Close to midnight when most of the city is asleep, the snack alley by the temple is still teeming with hungry stomachs. As a kid, my parents often took me to the temple when there was a festival to see the lion dance, fire crackers, a folk craftsman who painted stories with syrup on a huge heated iron surface (and of course when he is done you get to eat the hardened candy figures in the story), and craftsmen who made all kinds of dainty funny characters with colorful dough. As a kid, I was always fascinated by the way the sesame balls slowly popped out, along with my anticipation, in the big hot frying caldron. Fried sesame ball to me is not just sesame ball; its simple taste and humble content contains all the exciting light, smoke, smell of food, and familiar vendors’ faces in that alley by the temple of my childhood.

Send your recipes to ewcpacookbook@gmail.com

If you do not like to fill forms in a word processor or have a problem with the file, here is the text version of the same:

Name of Submitter:

Country/Region:

Recipe Name (Local):

Recipe Name (English):

Recipe Type: (please tick one)

Main Dish  Side Dish  Dessert  Salad  Drink Breakfast  Snack Other (please specify)

Ingredients (please provide imperial measures/standard cups and spoons):

Cooking Time:

Serves (No. of people):

Instructions: (please provide step-by-step instructions in numeric bullet form)

Description of the festival/occasion/event at which this food is served:

Any picture? Yes/No.
If you have a high resolution picture of the food, please attach that also. (please take care of copyright laws)