We've read about Jesuit philosophy, theology and other academic works. But this one for the books. See the website:

What's Cooking?: Secrets of Jesuit Cuisine

The Creole Red Beans and the Beef Stew look delicious.

Hey Rab, is it true they serve baked beans and ribs everyday at the Fordham cafeteria? Along with a good hunk of bread slathered with hand-churned butter? Now THAT my good man is Jesuit cooking at its finest!

What I know they serve everyday in Fordham is the "beans and franks" - an economical but tasty way of "meating-up" canned pork and beans which always seems to be inordinately abundant in the latter ingredient. I tasted it once and it was great. It's been in their canteen as far back as the 70s or even earlier.

Do they still layer out crispy bacon on the beans? And serve them with those homemade biscuits? ... *drool*

I didn't see that in the selection when I went there but my dad who went to Fordham and ate this almost every day 30+ years ago would prepare this once in a while.

I wonder why Jesuit cooking is homestyle-type cooking, frontier cooking even? Are they still trying to convert the heathen red skins? Beans, cumin, sausages, rice seem to be dominent ingredients, everything that makes for a hearty frontier meal.

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It might have something to do with missionary work and the opening of new universities in the Pacific coast and Midwest back in the 1800s.

The recipes in the book make me hungry. Unfortunately in Ateneo, the cooking was outsourced to concessionaires.