Amidst the stories of glamorous romances in foreign countries and life-changing adventures, Klara Jacobs PZ ’24 gives a realistic take on what studying abroad looks like for a 5C student, especially for one on financial aid.
Tag: Cuisine
Reader’s digest: Musin’ about fusion
Fusion food is often considered trite, but it is actually a ripe opportunity for new and delicious foods, argues food columnist Sadie Matz ’24.
Chew on this: The bitter taste of disparities in the presentation and popularization of food
Food columnist Stephanie Du SC ’21 discusses the disparities and difficulties of being a person of color consuming or creating food and food media. “We must acknowledge that each culture is different and food inequality exists. Respecting our differences and being conscious of our language and actions are steps forward to showing appreciation for varying cuisines and cultures,” she writes.
Chew on this: 3 easy tips to up your college cooking game
Food columnist Stephanie Du SC ’21 gives tips to level up in the kitchen, no matter how limited your culinary skills or supplies. “Like any skill, it takes time and practice to improve your cooking. If something doesn’t work on your first try, that’s normal,” she writes.
5C students get a taste of South America during ‘Flavors of Chile’ event at Malott
Chef Cristian Rubilar visited Malott Dining Hall this week to serve a custom menu of traditional Chilean cuisine.
Chef Carla Hall talks food activism and the culinary world at Scripps
American chef Carla Hall visited Scripps College on Sept. 24 to discuss her journey into food activism, soul food appreciation and being in the culinary world as a woman of color.