Fusion food is often considered trite, but it is actually a ripe opportunity for new and delicious foods, argues food columnist Sadie Matz ’24.
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.
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.
Chef Cristian Rubilar visited Malott Dining Hall this week to serve a custom menu of traditional Chilean cuisine.
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.