July 2010

The Department of Political Science, with the assistance of the Division of International Studies & Programs at Texas A&M University-Kingsville (TAMUK), is pleased to introduce its Botswana Program - a unique joint partnership between TAMUK and the University of Botswana, Gaborone, Botswana.

The Program is being directed by Dr. Nirmal Goswami, Professor of Political Science, TAMUK, and co-directed by Dr. Leapetswe Malete and Dr. Maitseo Bolaane, University of Botswana.

The Program will include twelve students traveling to and staying in Botswana from July 7th through July 23rd, attending classes at the University of Botswana, and visiting multiple sites through field trips within Botswana. Areas of focus include history, politics, economics, culture, health, environmental policies, etc., with reference to both Botswana and Southern Africa.

This blog will document our experience. You are welcome to post comments.

You are all invited to cyber travel with us as we learn about the unique and beautiful country of Botswana!

Wednesday, July 21, 2010

The Joy of a Balanced Cuisine

When people think about the traditions and customs of societies across the globe, food is often reflected upon in order to help understand the culture. As many of us know, the common cuisine in a country usually depicts a history that is unique to a certain region. Although some meals may not sound as appetizing as others, we must keep in mind that food plays an integral role in every society, and while there are infinite variations of food, each society has adapted to its individual allocated resources.
Here, in Gaborone, Botswana, the food we have been served thus far has been unique and delightful. Beef, sorghum, and chicken are among the primary food staples in abundant supply in this area. Therefore, we have eaten them for virtually every meal. A fixture in every major meal here is the attention given to dietary balance. Salads with light dressing, healthy servings of vegetables, and almost always: boiled/mashed butternut squash. The emphasis here on balanced meals as part of a daily cuisine is something to be admired. In addition to having three main meals every day, we have also engaged in the local tradition of drinking hot tea with a muffin sometime after breakfast. This practice has allowed the students here to receive additional energy and maintain more concentration. All in all, the experience we have had has been eye-opening. I have not only been able to consume exquisite food on this trip, but also learn about an intricate culture while doing so.

Mark D.

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