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Printer-Friendly ModeInternational Food Frenzy
November 16, 2009 —
Students lined the halls outside the Real Food on Campus cafeteria Nov. 10 to get a taste of something new.
The International Food Festival has become an annual event where students gather to sample their way across the globe, one dish at a time.
With almost 20 countries involved, students could try many native foods, from Japanese to Haitian to Saudi Arabian to Ugandan.
Pat Shelley, adviser of the International Student Club, said the festival is one of their two big annual events, along with the intercultural talent show every winter.
Many students who helped prepare the food were the members of the club.
Their message here? Diversity, according to Nadeer Alabdulwahab.
“This event is held to promote culture through food,” said Alabdulwahab, a member of the ISC.
“We try to involve all students to promote their culture and in turn help international students learn the American culture as well.”
Why food? Why a smorgasbord of dishes to bring people together?
“It educates overall — it’s a fun event that takes a lot of teamwork and camaraderie,” said Matt Wilton, director of Dining Services. “The real magic happens in the kitchen. But the truly neat thing is that food is a common denominator in a lot of cultures: no matter where you are, food is an important part of culture.”
The ISC Food Festival was considered a hit with students as well.
Graphic design sophomore Holly Morton said she was uncertain at first; but by the end, she had been converted. “I love the rice pudding,” she said.
Fellow sophomore Laura Tanner, a nursing major, said, “The food is OK. I like the idea, but I’m hesitant to try other foods.”
Others took the plunge into cultures unknown headfirst.
One student said he loved trying new foods and that he looks forward to this event every semester.
“They should set up more of these events,” he said. “Maybe once a month.”
Meredith Coatoam, a sociology senior, said, “I think it’s a great idea. It’s a good way to display the different cultures here at SVSU.”