Like phantoms of pig-outs past, cravings for pizza and burgers drifted into oblivion the moment one entered the spicily-scented ethnic food extravaganza in the HUB Ballroom yesterday afternoon.

As part of the International Festival, 25 international student organizations proffered cultural cuisine from tables, many of which were decorated festively and hosted by people in traditional costume.

Visitors to the gastronomic gala roamed like nomads through the bazaar-like atmosphere, the hum of their voices transcended by the wailing and crooning of piped-in ethnic music. They bartered with orange and blue food tickets and carried styrofoam plates laden with colorful comestibles --some dripping with honey and oil, others bursting with vegetarian greens and reds.

Fans of fried rice and eggrolls were in luck, as over a half dozen cultures offered versions of the common dishes. Also offered were several varieties of baklawa, a flaky sandwich of nuts, honey and butter.

But those with more adventurous palates chose to shock their tastebuds with Tunisian couscous, a rice-like grain flavored with spicy tomato, vegetables and beef, or Malaysian satay, tender strips of sweetly spiced beef served on wooden skewers and topped with peanut sauce.

Also offered was subtly sweet Indian curry, poured over rice. At the Palestinian table, one volunteer made filafel from deep-fried crushed chick pea balls, salad and tahini sauce, stuffed into a pita.

All of the beverages on the menu had their own exotic charm. There was Malaysian "ABC Syrup," a sort of pink milk made from corn, kidney beans and chunks of black Jello; and Korean sweet rice juice.

Sinful desserts included flaky Tunisian "judge's ears," made from deep-fried flour, and drizzled with syrup and crushed pistachio; and Pakistani halwa, a chewy cake of wheat, sugar and ghee.