Last semester I followed a minor in law, and since then I’ve started to appreciate the concept of democracy a bit more. I learned about the Dutch law system and the Japanese system—among other things. What I came to realize, is that a lot of countries have very different interpretations of democracy because of their... Continue Reading →
Hong Kong’s autonomy has been the subject of heated debate for years and has inspired multiple protest movements, the most recent flaring up in late 2019. Last July, BAISmag interviewed Gina van Ling in order to gain a better understanding of the ongoing situation in Hong Kong (read the full 2020 interview here). Half a... Continue Reading →
Dear No One, How are you? How has it been? Last I wrote to you, it was summer and I could only guess what being a student of International Studies would be like. Now, it’s a few months later and I have left my first IS semester behind. It’s been an experience, to say the... Continue Reading →
As it will be difficult for some to spend christmas with their loved ones, the BAISmag team decided to offer our readers the opportunity to write down a few merry messages of their own. Some were written with a special recipient in mind, whilst others wanted to write to the entire student body of IS.... Continue Reading →
This sweet type of shredded pancake is a classic dessert from Austria that goes well with powdered sugar (strongly recommended) and cranberry compote (optional). The recipe serves a total of 3 people and the total cooking time is 40 minutes. Ingredients: 3 eggs20 grams of sugar1 pinch of salt100 grams of wheat flour (sifted)1/2 teaspoon... Continue Reading →
Buckeye Balls are small balls of chocolate-dipped peanut buttery goodness, which I look forward to every year around Christmas. Mainly, because I am obsessed with peanut butter, but also because it signals that much Christmas baking has taken place. However, buckeye balls are good year-round, so don’t be shy to try them after the season... Continue Reading →
Dahl is a famous dish that originates from South and South-East Asia. It’s a thick soup made of lentils. Dahl is meant to be paired with rice or roti. Our recipe is based on an Indian style dahl. Because we understand it may be a bit daunting for some students to cook Indian cuisine, we... Continue Reading →
Bulgogi (불고기, bool-goh-gee) is an extremely popular dish, originating from the Korean Peninsula during the Goguryeo era. Interestingly, it was mainly served to the wealthy Korean royalty due to the fact that beef was quite expensive back then. Its meat generally needs to be marinated in a special BBQ sauce mixture for a day, however, there... Continue Reading →
Ugali is a Kenyan and Tanzanian dish that is eaten frequently. The ugali itself is the white, cake-like dish which is made from cornmeal. It can be found almost all over Africa in different forms. Fufu is a similar dish consumed In West, Central Africa and parts of the Caribbean and is made out of... Continue Reading →
Fried cassava finds its origins in South America. The dish is enjoyed in various ways, all over the continent. Our recipe is based on a Surinamese version of the dish in which the fried cassava is paired with a sweet and spicy peanut sauce. Liked by many, it’s a simple but delicious welcoming snack that... Continue Reading →
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