The tourism sector today is an integral part of the global economy and cultural exchange, connecting people through experiences and traditions. It is more than just travel – it is knowledge, communication, and intercultural interaction. These ideas were reflected in the Tourism Anthropology lecture held on 27^th February, where students from the Tourism and Hotel Management programme, together with Lithuanian students presented their cultures through food and related traditions.

The lecturers of the Department of Tourism and Leisure Management, Aušra Liorančaitė-Šukienė and Asta Raškevičiūtė-Šimkevičienė, who organised this lecture, state that a living, interactive way of experiencing different cultures not only theoretically, but also through the senses, is one of the most effective methods of exchanging experiences. During the lecture, students not only shared traditional dishes but also delved into their origins, symbolic meanings, and preparation features.

French Desserts and Cheeses: Gastronomic Heritage

Student Alicia, who came from La Rochelle Tourism and Hospitality School and is studying under the Erasmus+ exchange program, transported the participants to France – a country famous for its gastronomy. An authentic French dessert was presented, the recipe of which combines simplicity and elegance, using everyday ingredients – eggs, milk, and sugar. In addition, it was possible to taste the most famous French moldy cheeses, which sparked discussions not only about their taste qualities but also about cheese ripening traditions.

Moroccan Cuisine: Traditions and Rituals

Students from Morocco presented their country’s culinary heritage – a slow-cooked stew, which is traditionally prepared in a special, uniquely shaped ceramic pot – a tagine. Next to it – traditional layered, square-shaped crispy Moroccan bread – msemen (also called rghaif), usually served at the breakfast table and eaten with honey, and everything was crowned with ritual Moroccan tea, served in an authentic teapot. The process of preparing and serving tea was not just a simple tasting – it became a cultural story about hospitality and the importance of communication in Morocco.

Uzbekistan’s Pride – Traditional Plov

Uzbek student Damir presented his country’s culinary pride – authentic plov. He emphasised that this dish is closely related to the history of Uzbekistan and is an integral part of family gatherings. The plov was prepared according to a traditional recipe, using original ingredients, so participants could experience its true taste. Damir brought a special detail – a plate decorated with colorful Uzbek patterns, which, according to him, his mother sent directly from Samarkand. This detail gave the presentation even more authenticity and allowed participants to better feel the spirit of Uzbek culture.

Lithuanian Treats: Harmony of Traditions and Flavors

Lithuanian students treated guests to traditional homemade black bread, which was served with kastinis (a smetana and soured milk-based sauce to dip potatoes in), various types of cottage cheese, and raspberry jam. These products reflected Lithuanian culinary traditions, which are dominated by natural, handmade products. Of course, the treats did not go without the legendary šakotis (tree with branches cake) – a festive pastry that surprised many guests with its unique production process. Among Lithuanian desserts, the “tinginys”(which means lazy one) made by student Gustautas attracted special attention. The simple but incredibly delicious dessert impressed foreign students with its taste and easy preparation – many of them even expressed a desire to try the recipe themselves.

Intercultural Dialogue through Food

The lecture allowed students not only to get acquainted with the gastronomy of different countries but also to get to know each other better. The restrained atmosphere that prevailed at the beginning was instantly replaced by the energy brought by the participants, lively direct communication, experiences, and stories about food. This afternoon of cultural exchange became a perfect proof that food is not only a daily necessity but also a part of culture, helping to bring people of different nations closer together. Participants exchanged contacts, and some used this experience as inspiration for academic work.

This Tourism Anthropology lecture revealed that food can be a source not only of taste but also of knowledge and intercultural dialogue. The common table became a space where students could not only taste but also understand each other through a shared experience. The students emphasised that such an interdisciplinary method, where cultural experiences are exchanged here and now, encourages openness, curiosity, and a desire to get to know the world not only from books but also through real-life experience, and that it is one of the best experiences during their stay in Lithuania.