Lunchtime is a period that I look forward to everyday. As first, second and third period drag on, I sit in my chair daydreaming about the sweet flavor of lunch. When late lunch has finally arrived, I line up in the long queue, my goal almost in my grasp. But sometimes when I get to the front, I realize with disappointment: this isn’t what the label promised.
The dining hall always tries to have food from cultures around the world, there’s even a map in front of the kitchen displaying where all the different foods originate, but the dishes often fall short of the real deal.
Sophomore Jiaqi “Esther” Ni said, “There was a dish [that] used the Chinese name; it was completely another dish instead of the Chinese one.”
The dish was gong bao ji ding, also known as kung pao chicken. She explained that the dish should have been spicy and salty, but it was, instead, sour and sweet.
Another instance Ni shared was when she had encountered a mystery food consisting of some sort of bread and roasted pork. “After a search, [I discovered] they were trying to make baozi, but they didn’t get it.”
Despite the dining hall’s misrepresentations, Ni said that the dishes they created were actually tasty, just mislabeled. If the dining hall wishes to represent these different cultures, they need to take care to use recipes accurate to the authentic dish.
Lee Bergelson, General Manager of Dining Services, described the process of creating the menu as a team effort where creativity and satisfaction were emphasized.
He said, “Not everything can be a favorite, but we try to have a blend that can attract as many people so that they’re happy.”
He further explained that dishes that do not do well in the dining hall, such as dishes that few people put on their plate or that are scraped into the garbage, are taken off the menu. But their emphasis on what they believe the masses will like is creating watered-down versions of different dishes. Adherence to the tastebuds of an American palette is not in keeping with the Masters mission of diversity and inclusion.
Our diverse body of students invites different perspectives in all parts of the school, including the dining hall. Students should be aware of the cultures their food is coming from and in order to do that, they must be able to see accurate representation of those cultures.
Despite these more minor faults, the dining hall has made a big effort to make a diverse menu, and out of the many dishes they provide, the majority have been more accurate.
To enforce this accuracy, students should hold our school accountable. Next time you notice a dish is mislabeled, don’t just sit back, make sure to let the dining staff know. One way to do so is with the suggestion wall outside the kitchen.
Bergelson said that the staff does look at the wall of suggestions. He said, “If it’s something reasonable, we try to do that.”
Don’t be afraid to share your opinion next time you’re in the dining hall; you’re protecting the mission of Masters and cultures all around the world.
