Mediterranean Diet: The Hidden Key to Living Longer

By Calder Viney

Exploring the effects a Mediterranean diet has on respiratory health and life expectancy.

Incredible Adaptability: How does tofu harmonize within different communities?

By Alice Dang

Tofu is ingrained in different cultures because of its incredible adaptability and tofu manufacturers’ alterations of tofu products based on local communities.

Ayurveda: The Antithesis to Western Diets 

By Claire Taft

Ayurveda in the American imagination is a cleansing practice that will improve their personal lives in some way and is framed as a antithesis to “western diets”

What Makes Your Favorite Mexican Dish Authentic?

By Mariana Alcaraz

When it comes to 'traditional' Mexican food, it is defined solely on a person's individual definition of authenticity, not necessarily based on their ethnicity or cultural background.

Streets of Bangkok: The Western Desire for Thai Street Food

By Jeremyangelo Galsim

The street food culture of Thailand carries a rich history that has prospered off of the diets of tourists and locals alike.

Flavor Fighting Back: The Slow Food Movement as an Economic Tool

By Matthew Lambreth

The Slow Food Movement was created as a social response but evolved to have a primary purpose of supporting small businesses that have suffered as a result of Fast Food. 

The Relationship Between Sichuan Cuisine and Social Development

By Xinrong Chang

The progress of society has greatly influenced the development of Sichuan cuisine

Renaissance’s art painters’ “eyes” looking at the society.

By Zheyuan Liu

The Painters' views on the society through several paintings about food

Great Britain in WWII: The Government’s Role in Defining the Food Industry

By Isra Marcu

My exhibit will explore the food environment of Great Britain during World War 2.

BBQ: A Symbol of Identity in Global Communities

By Tia Malika Chawla

The evolution of barbecue to becoming mediums of representing societal ideals in their respective community.

African Cuisine: A Discrepancy In Views

By Miles Richardson

Westerners have seen African cuisine as a vehicle to a nostalgic past, whereas African cooks’ reflection of their cuisine brings up the influence of African slave trade, demonstrating a dissonance in understanding Western and domestic views of African food.

Insider Story: Fujianese in the U.S. Chinese restaurant industry

By Runtian Zhu

A mysterious group of people, Fujianese, actually dominate the Chinese restaurant industry in the U.S. But why are Fujian rarely known? and What factors led to this situation? Let's figure it out!

Immigration and Its Influence on the Creation of the Filipino Cuisine

By Admin

The Philippine cuisine was shaped by many other national identities and cuisines, creating a conglomeration of “authentic” Filipino foods and fragments of other national cuisines.

Ecuadorian cuisine and its cultural impacts on countries.

By Carmine Anderson-Falconi

The exploration of cultural impacts that Ecuadorian cuisine has on other countries as well as it's own.

Chinese Dining Through Western Eyes

By Abigail Kokush

The syntax European travel journalists use to describe the dining culture in China reflects the common rhetoric of that time period, which is brought on by external forces.

American-Chinese Cuisine : Local Domination

By Lillian Guo

wHaT?!? You are not eating authentic Chinese food! American influence has altered Chinese food in America to appeal to locals better, creating the American-Chinese cuisine.

Consumers use Mapo Tofu as a tool to express their characteristics

By Leyi Wang

Consumers use food to deliberately express their character traits.

Korean Fermentation: Rediscovering the Korean Identity

By Lois Lim

Contrary to the globalized view of Korean cuisine as a meat heavy diet, vegetable fermentation and preserved foods is the core to Korean cuisine and its identity.

Indigenous Maize to Taco Bell: The Commodification of Mexican Cookery

By Adelaide Jones

American culture commodifies Mexican cuisine, warping the indigenous roles which characterize it and causing great misunderstandings in the Western view of Mexican cookery.

ASIA’S FOOD PARADISE: How Taiwanese Night Markets Keep Identity Alive

By Madison Chen

When stepping foot into a Taiwanese night market, one can easily see the country’s devotion to gastronomy and tradition, such in which food is clearly the main variable that keeps the identity of Taiwanese citizens alive, and tourists are drawn in specifically to eat.

Food in Jamaica: Culture as an Ingredient

By Autumn Weeks

The intricate meaning behind why Jamaican Cuisine is prepared the way it is shows the melting pot of cultures the Caribbean island has to offer and how this factors into one of the spiciest cuisines in the world.

Beef in China: a food that transfers emotions

By Haoxuan Yuan

While beef is perceived as non-mainstream and unpopular in China, it actually serves as a good carrier of different emotions and spirits throughout the Chinese history.