While travelling, enjoying authentic local cuisine is often an indispensable part of sampling a country’s culture.

After all, what more satisfying way is there of experiencing a country than through the aromas and flavours of its food?

One can now have these authentic cultural experiences without having to leave home. The myriad international culinary workshops organised by the People’s Association (PA) enable local food lovers to taste the world from Singapore.

From sampling exotic Persian cuisine to  exploring fusion foods like you tiao (fried dough fritters) with chocolate, over 450 international culinary classes were held under PA’s “Global Cultures” and Singapore Culinary Journey series in 2010.

A taste of culture

Organised since 2008, such courses span a wide range of themes and cuisines and offer attendees a chance to - as the PA website states - “discover beautiful Asian traditions, go on a Mediterranean culinary journey or even embark on an exotic Egyptian and Turkish odyssey."

Also offered last year were “sweet surprises” from France, Germany, Italy, the Netherlands, Russia, Spain and Switzerland, in the form of dessert-making classes.

Upcoming courses this year will see participants learning to prepare Khmer dishes like Banana Blossom Salad and Fish Amok, and to concoct beverages including Spain’s signature sangria and coffee.

Courses are conducted by native trainers and renowned chefs. Last year, they included acclaimed Italian specialty chef Michele Pavanello, and Daniel Koh, a judge for MediaCorp’s cooking shows including Easy Cooking and Home on a Plate.

Bernie Utchenik, the founder of the Botak Jones restaurant and café chain was also on hand to whip up American dishes like Cajun Chicken Pasta and Sliced Beef and Cheese Steak Sandwiches.

The number of participants vary with each class, most of which are held at community centres, are hands-on, and cost $15 to $50 each.

“Participants who come to these international culinary workshops are able to glean cultural knowledge from native guest trainers as they [the trainers] share their local traditions and interesting customs while imparting recipes,” says Toh Lay Hoon, PA’s Lifeskills and Lifestyle Division Director.

“The open sharing and the sampling of food allows people to break the ice in a very natural way.”

The classes are largely attended by Singaporeans, although certain workshops draw a few expatriates.

“These classes are a brilliant idea, as we [chefs] can reach out to different community groups,” says Chef Daniel Koh. His classes last year included one on “East-meets-West Cuisine,” where he demonstrated dishes that included wok-charred salmon with sautéed leek and garlic.

Executive Chef Mohammad Hosseini (pictured above) of restaurant Shiraz Authentic Persian Cuisine also believes that food is one of the best ways to bridge cultures.

In Singapore, sometimes, people bear some misunderstanding of what Iran is like. During a class, I talk about my country and my culture. In return, everyone shares their countries and cultures,” says Chef Mohammad, who conducted the “Authentic Persian Cuisine” classes last year.

Through the common currency of food, PA hopes appreciation and understanding among people from different ethnicities, nationalities and walks of life.

Singaporean Callista Yeo, who attended “Blini! Russian Pancakes, Tea and Friends” last August, says PA’s efforts have borne fruit.

“During the lesson, everyone bonded quickly through exchanging what they knew about Russia. It’s also the culture that I appreciate learning about.”

Besides learning how to make blinis (Russian pancakes), the festivals and traditions shared during the class revealed the rich culture and customs of the country to Callista, a 34-year-old homemaker, who is now planning to visit Russia.

Some workshops take place at restaurants, where participants get to mingle over a meal. “If you come for Persian cuisine at Shiraz, you see the unique Persianstyle interior decoration, enjoy Persian music and watch Persian belly dance. The appreciation of other cultures is always the first step to crossing barriers,” says Chef Mohammad, the restaurant’s executive chef.

Kristina West, 39, signed up for one of the chef’s classes last October. “I was already familiar with Shiraz as one of the most authentic Middle Eastern restaurants in Singapore. The fact that I could learn directly from their chef was a bonus,” says the Australian expatriate.

* This article was written by Elaine Ng and first published in Singapore Magazine (Apr-Jun 2011 issue).