In January, Maltese students researched in depth the history of cooking on the Maltese Islands. All this, together with typical Austrian and Maltese recipes, was compiled in a book as follows. 

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The book is divided into four sections. The first part of the book narrates how some of the most common ingredients in the Maltese kitchen have found their place in the local diet and how they may have evolved from other countries through rule or invasion. The second section covers the history of Malta’s probably most sophisticated kitchen, dating back to the time of the Knights of St John. This is the kitchen at the Inquisitor’s Palace, situated in Birgu. It includes information about the elaborate kitchen tools used and how cooking developed into what it is today. The last two parts of the book focus on fifteen traditional Maltese and Austrian recipes. All recipes have been researched and prepared by the students. Material for the first two sections, including photographs, was obtained through onsite workshops carried earlier on in the year. For each recipe included in the last two sections, information on its history, health benefits of various ingredients and healthier alternatives, have been included. Again original photographs were made use of. We have also included QR codes to allow inquisitive readers to enjoy some extra information. The book was created using Adobe InDesign which students had been taught to use. In some instances original drawings using digital inking and tablets were used. Other images were hand drawn by Alishia Stone and Megan Abdilla.