Bringing Ukrainian Flavours to the University of Basel

We were pleased to cook for the participants of the workshop “Women Writers and the Construction of National Identities in the Long 19th Century: Comparative Perspectives,” held on 10–11 April at the Europainstitut and Kollegienhaus of the University of Basel.

The event was organized by Nikol Dziub in collaboration with Anna Hodel and F. Benjamin Schenk, with support from the Swiss National Science Foundation, Ukrainian Research in Switzerland (URIS), the Profilbereich Osteuropa, and the Albrecht’sche Reisefonds of the University of Basel.

We are grateful for the trust and cooperation — and for the opportunity to bring Kozak Buvette’s cuisine to the workshop participants.

The menu featured borshch, varenyky with potato, pyrohy with potato and quark, vinhret salad, green salad, and mlyntsi (crepes).

It was a pleasure to support this important exchange and to share a taste of Ukrainian food culture.

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