A Peasant Meal of the 1830s

Slow Food Malta gives its members a taste of the past

EXCLUSIVE – Slow Food Malta is to organize an event entitled ‘A Peasant Meal of the 1830s – the experience’. The meal will be staged in conjunction with the Centre of Cultural and Heritage Studies at the ITS (Institute of Tourism Studies).

The menu chosen for the occasion is structured to offer a taste of and an insight into the culinary practices of Maltese peasants in the first half of the 19th century. Amongst the traditional foodstuffs that will be prepared is maslin, a bread typically eaten by Maltese peasants and made from several different coarsely ground grains.

Research on the original ingredients and food preparation techniques was carried out by Maltese history specialists Dr Carmel Cassar and Dr Noel Buttigieg with members of Slow Food Malta and lecturers from the ITS. The meal will be prepared by students from the ITS under the supervision of their lecturers, some of whom are members of Slow Food.

‘A Peasant Meal of the 1830s – the experience’ will be held at the Institute of Tourism Studies, St. George’s Bay, Pembroke, Malta, on Wednesday May 27 at 7pm.

For more information, contact Slow Food Malta convivium leader Dr. Carmel Cassar [email protected]

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