By Halla Ehssan El-Jechy, AAU Communication and Public Affairs
Photos: Halla Ehssan El-Jechy, AAU Communication and Public Affairs

Hot dishes stand side by side along the long tables, their aromas blending in the air as plates are filled with flavours from Italy, Spain, Hungary, Bulgaria, Denmark, India, Tunisia, and Iran—each dish carrying its own story.

It is early Thursday evening in the canteen at Kroghstræde 1 in Aalborg, where employees from across AAU have gathered for the Cultural Potluck. Everyone has brought a dish from their home country, and around the tables, people explore new flavours, exchange stories, and share personal anecdotes.

A meal as a meeting point

The event is organised by AAU’s International Staff Unit (ISU), which works to create social and professional networks among the university’s international employees. The goal of the evening is to bring people together across nationalities—and what better way than through food?

"In India, we say that food can reveal aspects of your personality. So, it seemed like a great way to get to know people—by seeing and tasting the different dishes they have brought," says Asif Saud, a PhD fellow from the Department of Chemistry and Biosciences.

When food becomes friendship

Around 20 participants have turned up—some alone, others with partners or children. The tables are filled with dishes such as Mexican chili con carne, Italian focaccia, and a creative Danish-Tunisian fusion dish: tartlet shells with tuna filling. Sweet temptations like Italian tiramisu, Spanish flan, and Indian gazar halwa, a delicious carrot dessert, are accompanied by savoury specialities such as banitsa, a traditional Bulgarian pastry, Hungarian cheese sticks, and Spanish potato omelette, tortilla de patatas. There is also the Iranian rice dish loobia polo, rich in spices and tradition. From Denmark, there is øllebrød and variations of smørrebrød, which also spark interest among the international participants.

Among the attendees is Tunisian Imen Bousrih, a postdoc at the Department of Chemistry and Bioscience. She is participating with her husband and their one-and-a-half-year-old daughter.

"I chose to attend tonight because I am the only Tunisian at my department and would like to meet new people. My husband and I are new to the country, and we have a young daughter, so it is important for us to get out, build a network, and foster friendships," she says.

At the end of the table, the atmosphere is particularly festive. Matteo Bonini and Eduardo Vera-Valdés, who are attending with their partners, are still grinning after winning the evening’s quiz. The questions tested the participants' knowledge of international cuisine and ingredients, and the duo from the Department of Mathematical Sciences proved to be sharp. They knew each other from work, but their friendship has grown through ISU's social events and now they also meet outside the university.

"We come here to meet and talk with other international people," says Matteo Bonini from Italy.

"I have attended several social events organised by ISU, and I feel I get a lot out of them," adds Eduardo Vera-Valdés from Spain.

More than just an evening

As plates slowly empty, it becomes clear that it has been an evening where new connections have been made, and food has served as a bridge between people from vastly different backgrounds.

"I have lived here for 11 years, and I still take part in events like this. It's fun and a great way to spend time with colleagues and friends," comments Eduardo Vera-Valdés.

For some, the evening is an introduction to Aalborg’s international community; for others, it is an opportunity to expand their network. Many exchange contact details throughout the evening, and the warm atmosphere suggests that this will not be the last time they meet outside the university’s formal settings.

Memories from the evening

The cosy atmosphere of the evening, the beautifully prepared dishes, and the sense of community among the participants were captured in a series of photos. View the gallery below for a glimpse of the many dishes and the connections that formed around the tables.