On a recent Saturday, four middle-aged Bosnian women bustled in a warmly lit kitchen at Fontbonne University. Bags of flour and sugar, metal mixing bowls and trays of flaky pastries filled, called pitas, were spread across an island. The air smelled strongly of bread, butter and cheese.
Ashley Glenn, a botanist at the Missouri Botanical Garden, stood next to the women, providing commentary about the food for an audience of about two dozen people. Glenn has spent the last year and a half interviewing more than 100 Bosnians in St. Louis and in Bosnia about their cuisine and food rituals.