That evolved into distance-learning classes that had students exploring restaurants and noodles in many other parts of the world.
This year, though, with the pandemic limiting travel and dining out, the focus switched to cooking noodles at home.
“It turned out to be that as the class evolved, we have continued to have new discoveries,” Li said. “By doing the cooking, and making it public on our website, our students get to reflect on their own experiences during the pandemic, and what food means for them. Even a simple dish could have long history and play an important role in a specific culture or community.”
“Often they talk to their families about a recipe that they love, and they find out the history of the dish,” Ristaino said. “And often they cook the dish with family members, so it brings them together, and its really quite beautiful.
“We have so many student voices from many different countries, cultures, and backgrounds. During the pandemic, food is definitely a unifying force. Any time people cook for each other they cross a barrier, and get to know each other on a deeper level.”
LINGUINE ALL’AGLIO, OLIO E PEPERONCINO
From Emory student Ahanu Banerjee of Atlanta
Pasta all’aglio e olio originated in Naples, and typically is made with spaghetti. I like to make it with linguine. It is especially convenient for the quarantine, because it calls for few ingredients, it’s forgiving, and quick to throw together. This recipe can be made vegan by omitting the cheese.
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