Multinational Palates Drive Diverse Options

Moving and adjusting to a new country can be challeng- ing for international students, many of whom are leaving home for the first time. Some find connection through din- ing, especially when menu offerings  offer  a  reminder of home.

Danielle Jones, general manager of dining services, said the dining team aims to ensure every student is repre- sented properly when it comes to food options.

Last fall, Marletto’s Mar- ketplace launched its halal sta- tion, Saffron and Spice, which changes its menu weekly and provides international flavors for students to enjoy, while also catering to those with di- etary and cultural needs. Despite being in favor of the improved diversity in food options, Karina Kurbanova, a media studies major from Uz- bekistan, said there is a lack of Uzbekistani food on campus. She describes Uzbekistani food as similar but not the same as Indian and Arabic cuisine, cul- tures she has seen represented in Marletto’s.

“I don’t think that my culture is represented at all,” Kur- banova said.

Like Kurbanova, computer science major Samuel Hernan- dez from Colombia said he is happy with Webster’s dining services as a whole, but wishes the offerings extended to cui- sine more familiar to him.

“When they [have] the La- tino options, they just look at Mexico because it’s probably the most common or most fa- mous, but [Mexican food] is not the same as Colombian food,” Hernandez said.

Hernandez has also noticed the abundance of chicken- based options on campus. He said options should include a variety of meats, not just chick- en, to make dining healthier and more diverse.

Kimshang Moktan, a Ne- pali student, said Webster tries to represent cultures, but feels like the recipes lack in taste and flavor, as well as appearance.

Moktan also said dining on campus is costly, so she cooks at home to avoid the expense. She gets food shipped from Nepal because grocery items, like Wai Wai noodles and spices used in many Nepali recipes, cost significantly more in the United States.

“The only way for us to remain eating our food is by making it ourselves,” Moktan said.

Kurbanova attended Web- ster last year and has seen first- hand how dining options have changed. Up until this year, the University Center (UC) had a smoothie and rice bowl station called Freshens where students could customize their bowls to have a healthy and balanced meal.

This year, Bubble U re- placed Freshens – something that Kurbanova feels took away a few healthy food options on campus.

Kurbanova also opts to make her own meals, cooking Mediterranean dishes in her apartment to feel connected to her country.

”I think that cooking for yourself is better. It’s cheaper to eat out, [or] buy groceries with your neighbors,” Kur- banova said.

The Melting Pots, a club which meets once a month, allows students to try dishes from other countries. The club recently hosted an event for cooking Uzbekistani food, where Kurbanova made meals from her culture. She said she would love to attend more Uz- bekistani events in the future.

Each month, Webster Din- ing hosts an event catered to different cultures, often in Marletto’s.  Webster  Dining partners with various student organizations, including the Latin American/Hispanic Or- ganization and the Multicul- tural Center and International Student Affairs (MCISA) to help make sure the events are culturally appropriate.

Webster Dining also in- corporates cultural traditions through other offerings. Last year, a traditional American Thanksgiving menu was of- fered for students to choose from during the holiday, along- side other food options.

Other observances such as Ramadan are also added into its schedule.

“We are planning meal op- tions that accommodate stu- dents who are fasting, helping ensure they have access to ap- propriate and nourishing food during this time,” Jones said.

Since expanding its food options, Jones says that Web- ster Dining is always adapting. “We’re committed to lis- tening, evolving our menus and continuing to create space for diverse voices and cul- tures through food, includ- ing promoting special menus tied to these collaborations,”

Although some students do not feel represented, Jones not- ed that it is important to Web- ster Dining that all cultures feel recognized by the food offer- ings on campus.

“Students are encouraged to bring us ideas, traditions or even recipes from home, and we [will] work with them to bring these ideas to life,” Jones said.