New ‘Taste the World’ event celebrates universal language of food
The dietetics kitchen in Caudell Hall was transformed into a global culinary hub on April 28 during the first “Taste the World: A Cultural Cooking Event,” hosted by the Health, Nutrition, and Dietetics Department and Journey’s End Refugee Services.
Three groups of Buffalo State students prepared traditional American dishes while guest chefs from Journey’s End prepared signature dishes from their home countries. Attendees experienced a vibrant array of flavors by sampling dishes from around the world, experiencing firsthand how culinary traditions bridge cultural differences.
“Food is a universal language,” said Bonita R. Durand, interim president. “When you break bread with other folks, you learn about each other—beliefs, talents, and who they are as people.”
Students prepared three American dishes: a hearty breakfast of scrambled eggs, roasted potatoes, and pancakes; a classic BBQ lunch with chicken, macaroni and cheese, and coleslaw; and, for dessert, chocolate chip cookies. Each dish was paired with a write-up detailing cultural and historical significance.
Journey’s End representatives served traditional dishes from Afghanistan, Rwanda, and Bangladesh. The Afghan dish was Kabuli Pulao, a mixture of chicken, saffron rice, vegetables, and raisins and the Rwandan culinary offering was traditional beans with spinach and white flesh sweet potato—a heartier alternative to the orange variety common in the United States. The spiciest dish was Chicken Biriyani, a dish native to Bangladesh, served with rice, vegetables, golden raisins, and green chilis.
Every plate told a story shaped by tradition, history, and identity. The food was generously donated by Chartwells, Buffalo State’s campus dining provider.
“Food is something that unites us no matter where we are in the world,” said Michele R. Goergen, lecturer of health, nutrition and dietetics. “It’s a celebration of diversity and culture.”
Photos by Jesse Steffan-Colucci, Buffalo State photographer.
