The Black Student Alliance launched Black Culture Week this week with an event titled “Food Migration” — an annual event designed to educate attendees on various African, Caribbean and African-American cultures through food.
The event was a collaboration with the Ethiopian Student Union, the Organization of African Students and the Student Organization of Caribbean Awareness.
The event aimed to show how what is considered American food is the result of changing traditional African foods to American tastes, OAS President Ursula Gbe said. The food also demonstrated how food is a major part of cultures, especially those of Africa.
The event also educated attendees on the lives of African students at the University through food, OAS Historian Ivory Ibuaka said. For example, SOCA taught attendees the Creole names of foods with simplified and Americanized names, such as “brown rice.”
“People come with an open mind ready to taste different things, we grew up on this,” the third-year College student said. “It’s like a glimpse of our childhood.”
Many of the participants were members of the sponsoring organizations and attended to show support for their own and other cultural groups.
“I’m here to support [ESU members] and...to promote the atmosphere of multiculturalism and enjoying my own personal cuisine,” Wintana Yohannes, fourth-year College student, said.
Other participants saw the event as an introduction to the black community at the University.
“I want to do more in BSA and become more involved,” said Briana Barrett, a second-year College student.
Overall, the event was a success in the number and diversity of attendees it attracted, said BSA President Aryn Frazier. About 70 members of the University came to the event to experience the different foods and cultures.
“It was a great turnout,” the third-year College student said. “It was really good to see all these different people within the black community and from the University.”
Black Culture Week continues through Friday .
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