The University of Southern Indiana (USI) hosted its highly anticipated International Food Expo on February 14 at Carter Hall. Organized by the iClub, the event offered an exciting opportunity for international students to showcase their heritage through an array of traditional dishes, desserts, and performances, giving the campus community and the public a vibrant taste of cultures from around the world.
A Diverse Culinary Experience
The event featured 24 countries, each offering a unique flavor and culinary tradition. From savory dishes to sweet treats, the expo was a celebration of global cuisine. Here is a look at the countries and their signature offerings:
Vietnam – Northern-style Phở Cuốn
Nepal – Aalu ko Achar and Furandana
Nicaragua – Cheesy plantain empanadas
China – Dumplings
Dominican Republic – Tres golpes
Ukraine – Syrnyky
Egypt – Molokhia
Myanmar – Tea Leaf Salad
Brazil – Chico Dantas
Austria – Wiener schnitzel
Pakistan – Chicken biryani
Panama – Rice with chicken
United Kingdom – Shepherd’s pie
Italy – Pasta alla Bolognese
Mexico – Mole poblano and red rice
Philippines – Chicken adobo with egg
South Korea – Bibimbap
Yemen – Basbousa
Japan – Shiratama
Palestine – Nabulsi knafeh
South Africa – Malva pudding
Germany – German cheesecake
India – Gulab jamun
France – Crêpes
A Few Favorites
As someone who loves trying new food, I was excited to sample a variety of dishes at the expo, and I wasn’t disappointed. Here are a few highlights:
Vietnam’s Northern-style Phở Cuốn: This was by far my favorite dish. The flavors were incredible, and I couldn’t get enough of it. It’s definitely something I’ll be seeking out again in the future.
Austria’s Wiener Schnitzel: Having tried Wiener schnitzel before, I was eager to taste it again. The version I had at the expo was easily one of the best I’ve ever had, crispy and tender in all the right ways.
Pakistan’s Chicken Biryani: This was a delightful new experience. The rice had a perfect spice kick, and the chicken was seasoned to perfection. Another dish I’ll be craving in the future.
A Trade-Off: Closing the Loft
While the food was the main attraction, one notable point of discussion was the decision to close the Loft for the day. On the one hand, the closure allowed for extra help and support from USI Dining in preparing and managing the Food Expo. This was crucial given the scale of the event.
However, the closure led to some inconvenience for students who rely on the Loft for meals, particularly those with meal plans. As the only location on campus for meal swipes before 7 p.m., many students found themselves without a quick dining option during breakfast and lunch.
A potential solution could be to open the Loft with limited stations to ensure there are still dining options for students while also supporting the Expo.
Conclusion
Despite some logistical challenges, the USI International Food Expo was an unforgettable experience. It provided an excellent opportunity to sample dishes from around the globe, learn about different cultures, and enjoy a community celebration of food. For anyone who didn’t attend, I highly recommend checking it out next year—it’s a culinary event you won’t want to miss.
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