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Thanksgiving, the quintessential American feast, brings to mind turkey, stuffing, potatoes, and pumpkin pie. But these “traditional” dishes are very different from the offerings at the inaugural Thanksgiving. That featured wildfowl, corn, and venison. As cultures shift and food accessibility changes, our culinary customs evolve.

Thanksgiving is just one example of this food evolution, a topic covered in the hospitality class FAB 333: Culture and Cuisine. The course delves into the relationship between food and culture, offering students a chance to explore diverse culinary traditions and expand their perspectives. 

Associate professor Yen-Soon Kim of the William F. Harrah College of Hospitality has taught the class for 19 years. She describes the course as a world tour via food, emphasizing that it’s more than sampling cuisines here and there. She says, “It covers history and religion and helps students open their minds to other cultures.”

The Course: Culture and Cuisine

This course teaches students the geographical, historical, technological, and religious factors that influenced food-related behaviors of diverse ethnic groups. By understanding why people eat what they eat around the world, students leave the course with a stronger respect and foundation for the international nature of hospitality.

Why is it being taught?

Cultural understanding is the secret ingredient for future hospitality leaders, who must be attuned to the various customs of ethnic groups and the histories and religions behind food traditions. 

By the time the course is over, students are able to explain the influences and the differences between pasta and ramen, or challah and naan. “Food actually develops very slowly — over thousands of years — and we are still eating the food our ancestors ate,” Kim explains. “Students learn a lot about the ‘originals,’ like the history of the noodle or the history of bread and how they evolved in different cultures. If we don't understand the history of these staples, we cannot understand the food of right now.”

Who’s taking it?

Most students are a few years into their degree program at 51�Թ������ܿƴ�. A decade ago 95% of the students were hospitality majors. Today, 35% of students are from majors across campus, all thanks to a growing fan base promoted through word of mouth. As a student-favorite course, seats fill up within minutes after registration opens.

Who’s teaching it?

Kim, who is also the chair of the Food & Beverage and Event Management Department, focuses on the comprehensive knowledge of world history and food rather than memorization of foods from different cultures. Her goal is to mold her students into future hospitality leaders who thrive in collaborative settings.

As the founder of Boba Robo — the bubble tea-making robot in the Student Union — Kim is focused on innovation in the hospitality industry. “I'm not just teaching information,” Kim says, “I’m influencing their thinking process to be more leadership-oriented. It’s so motivating when former students come back to tell me they still remember my class.”

How does it work?

Each week, the course covers certain topics such as the evolution of food customs, the impact of immigration on cuisine, or sustainable food practices. The reading material is brought to life through food demonstrations or tastings.

For instance, one week may involve studying food customs and their historical connections, followed by a demonstration featuring dhal and different rices. Another week could explore the evolution of cuisines through cookery books, complemented by a cheese tasting.

What’s something students might be surprised to learn?

In addition to the food, students also get a taste of leadership and collaboration. They work in groups all semester for a final presentation, where they share their research on cuisine in a certain geographical area. Over the semester, the students take charge of their projects and learn the value of teamwork.

Kim explains, “Students have a group project because life is about living together. Sometimes they’re happy and sometimes they’re unhappy, but they figure out how to overcome their differences. They work together and prepare for the next task, and that’s what makes them stronger.”

What excites instructors the most about teaching this course?

Kim loves seeing her students embrace cuisines they might have been initially hesitant to try. "Sometimes [students] say, ‘I don’t want to try that country's food.’ But 10 weeks later, you can already tell that their behavior has changed a lot; they’re willing to taste new foods. They always say, ‘I didn’t know it was this good!’,” Kim says.

By learning to respect the perspectives of other cultures, students are better prepared to work in multicultural environments and lead the hospitality industry.

What even lay people should know from this course? 

The most vital lesson from the course transcends food: the world is a shared space. "We don't own the earth; we’re leasing it together," Kim says, emphasizing the universal connection that food provides in our increasingly diverse and interconnected world.

The reading list

If you’re looking for some books to relax with after a big Thanksgiving meal, look no further than Kim’s recommendations:

• by Jared Diamond
• by Yuval Noah Harari