Day: September 3, 2020

Myles S

Myles on

Hi, I’m Myles – a senior biology major from NY. A dish that reminds me of home is my parents’ signature spaghetti. Although it isn’t a staple dish for people in my ethnic community, it is something that my family and many other Black families have perfected through adding our own kick. In my opinion, the fresh pepper and garlic plus the right seasonings make the dish special.

I wanted to take this class because I think Black and Asian culture is underrepresented in American education. Thus, I jumped at the opportunity to learn more not only about Afro-Asian culture but FOOD too. I can admit that eating food is one of my passions. I look forward to learning about my classmates’ traditional dishes and where these foods/ingredients come from.

Kirsten Wei

Kirsten on

Zha jiang mien

I love both Chinese and Korean versions! It’s a noodle dish served with stir-fried ground pork in spicy, salty, fermented soybean paste and topped with julienned cucumbers.

Hi everyone, I’m an MPS student in Food Science with an emphasis on product development and sensory science. My hometown is Palo Alto, California, about an hour south of San Francisco. Ithaca is quite different, but I’m loving every minute so far!

In the past few years, I’ve become really curious about the interplay between Asian and Black cultures. I want to understand the reasons behind the attraction and repulsion that exist within our current generations. I see mutual appreciation as well as actions fueled by contempt or hate. I hope this class can broaden my perspective through not only the course material but also getting to know the experiences of my peers.

Laur Kim

Laur Kim on

Hi! My name is Laur (She/Her), and I’m a sophomore in the ILR school. I’m a first generation Korean-American, so the food that reminds me of home is kimchi dumplings. My family and I try to make them from scratch at home, but they’re never as good as the ones from the frozen aisle at a Korean market. I’m really excited for this class. K-Pop is often under fire for repeated appropriation of black culture, and racism in East Asia is rampant, but I’ve never really thought about the intersections between Asian and African cultures in a historical context. It’s an interesting topic for sure.

I also really love to cook because it feels very personal to create a menu around someone and cook for them. I always make extra servings, because I hate that I’ve labored over the stove for hours, just for it to be gone in 30 minutes. Leftovers are underrated.

Jae Bucknor

Jae Bucknor on

Hello everyone! My name is Jae Bucknor. I use she/her/her pronouns. A food that reminds me of home would be carne asada tacos. I was born and raised in southern California, about an hour east of Los Angeles, so I have grown to love Latinx food and culture that permeated the community in which I was raised.

I am a senior in CALS studying Biological Sciences with minors in Inequality Studies and Science Communication and Public Engagement. I am applying to grad school this semester to get my Ph.D. in Biology/Pharmacology and want to become a college professor. I am really excited to take this class because I am of Black, Latin, and Asian descent (Belizean and Filipina) and have never seen a class like this being offered. I like the concept of learning about Black culture and food in tandem with Asian culture and food. Hopefully, I can learn more about the Caribbean and its mixed nature too. I am really excited to learn more about myself, my culture, and my assumptions and to talk with you all.