Chew on this: Examining racial identity one literary bite at a time

Thursday, Jul 23, 2015
by Jamie Saxon, Office of Communications

For their final project, Princeton students in the spring course "Food, Literature and the American Racial Diet" worked in teams to create dishes that illustrated various aspects of how food interacts with racial identity. Each team was paired with a chef from Campus Dining who advised them on food ingredients, preparation and presentation. The dishes were presented and tasted at an event called the "Princeton Feast" held April 30 in the Frist Campus Center, attended by students, faculty and staff.

Learn more about "Food, Literature and the American Racial Diet":  listen to audio clips of students talking about the dishes they prepared, peek into the kitchen with one group who learned how to make traditional Neapolitan pizza, and read insights from Professor Anne Cheng and Smitha Haneef, executive director of Campus Dining.