Winter 2023 Campus Dining Today - 48

will host a special pop-up dinner for all students,
faculty, and staff. This event is promoted on social
media, digital signage, email, and flyers all across
campus.
In collaboration with the student group,
BC's dining halls are later transformed into
representations of the culture through decoration,
music, and
tabling. The
events become
great ways
for the club to
interact with the
entire campus in
a fun, exciting,
and delicious
way.
Last year, one of
BC Dining's most
successful events
involved the
Hellenic Society,
a cultural club for
Greek students.
Not only was
the menu-
consisting of
tiropita, keftedes,
pastitsio, and
milopita-a
success, but the transformed dining hall allowed
Hellenic Society club members to engage with
students and bring a new energy to the dining
halls.
Christos Dimitriadis, co-president of the BC
Hellenic Society, praised the event for the way it
allowed students to connect with Greek culture.
" The event at Boston College's Corcoran
Commons was an exceptional showcase of Greek
cuisine, including favorites such as tiropita,
pastitsio, and keftedes. Alongside these, we also
offered a traditional apple pie (milopita) and
frappés, " Dimitriadis said. " The event made it easy
for students to experience Greek culture through
food, adding some international flair to our
campus through the Global Flavors Program. "
Kaplowitz noted that the Global Flavors Program
also benefits the BCDS staff, one of the most
culturally diverse departments at Boston College.
" This was very exciting for the staff and the
students to work together to showcase their
interpretations of their heritages of recipes handed
down generationally, " Kaplowitz explained.
After a successful menu takeover, the chefs take
recipes used in the events and implement them
on a rotating basis at any one of the dining halls.
Most recently, BCDS and the Japan Club of BC
created a katsu sando, a Japanese fried chicken
sandwich, which was added to BCDS' menu
rotation and immediately began making an
impact. Anyone who walked into Lower Live,
BC's busiest dining hall, when the katsu sando
was reintroduced, would have heard students
asking each other what katsu sando meant. Other
students-some Japanese, some not-would
teach the others about the new cuisine, having
learned about it at the pop-up dinner. Many of
the students would go on to try the sandwich for
the first time and discover an appreciation for
Japanese cuisine.
Besides the authentic foods brought to campus,
the best part of the Global Flavors Program is
the involvement of the students, according to BC
Director of Dining Services Beth Emery.
" It is so rewarding to partner with students to
develop more authentic recipes representing
their heritage, " Emery said. " It is a wonderful
opportunity to hear about the importance
of these dishes and the stories about the
celebrations with family and friends when these
dishes were served. "
BC Dining's Global Flavors Program provides
many opportunities for college dining to go
beyond the typical dining hall experience. These
events do more than just provide inventive
menus-they change the dynamic of campus
dining itself. By engaging students and the
dining staff in unfamiliar territory, the program
introduces new, unexplored worlds and cultures.
It allows dining halls to become places of
celebration, community, and enthusiasm. §
48
CAMPUS DINING TODAY | SERVING AN APPETITE FOR THE INTERNATIONAL
Winter 2023 Campus Dining Today

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