International Students & Food

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Teacher’s Summary:

This research paper examines how food serves as a crucial factor in the cultural adaptation process for international students, particularly those from India studying in the United States. Through personal narratives, peer interviews, and a review of academic literature, Patel highlights the emotional comfort and cultural continuity provided by familiar flavors. The study finds that fusion cuisine acts as a cultural bridge, and food-related activities help foster social connections. Patel concludes that universities should support international students by offering diverse food options and promoting cultural exchange through food-related events.

The Role of Familiar Flavors in Cultural Adaptation: A Study of International Students’ Food Experiences

By Priya Patel
Honor Student
Iowa State University

Abstract

This paper explores the significance of familiar flavors and food experiences in the cultural adaptation process of international students. Through a combination of personal narrative, peer interviews, and existing literature, this study examines how food serves as a cultural bridge, providing comfort and facilitating acculturation. The research focuses on the experiences of Indian students in the United States, with particular attention to the role of fusion cuisine in creating moments of cultural consonance.

1. Introduction

The process of cultural adaptation for international students is multifaceted, involving linguistic, academic, and social adjustments (Ward et al., 2001). However, one aspect that often receives less scholarly attention is the role of food in this adaptation process. This study aims to address this gap by examining how familiar flavors and food experiences contribute to the well-being and cultural adjustment of international students, with a focus on Indian students in the United States.

2. Literature Review

2.1 Food and Cultural Identity

Numerous studies have established the strong link between food and cultural identity. Mintz and Du Bois (2002) argue that food serves as a central component of individual and group identity. For international students, maintaining connections to their food culture can provide a sense of continuity and comfort in a new environment (Brown et al., 2010).

2.2 Acculturation and Dietary Changes

The process of acculturation often involves changes in dietary habits. Satia-Abouta et al. (2002) propose a model of dietary acculturation that considers the complex interplay between cultural, social, and environmental factors. For many international students, this process involves negotiating between maintaining traditional eating habits and adopting new ones (Perez-Cueto et al., 2009).

2.3 Food as Emotional Comfort

Research has shown that food can serve as a source of emotional comfort, particularly in stressful situations. Locher et al. (2005) found that comfort foods are often associated with positive social relationships and evoke feelings of belonging. For international students facing the challenges of adaptation, familiar foods may provide a crucial source of comfort and stability.

3. Methodology

This study employs a mixed-methods approach, combining autoethnography, semi-structured interviews, and a review of existing literature. The primary data sources include:

  1. Personal narrative of the researcher’s experiences as an Indian student in Iowa
  2. Interviews with 20 Indian international students at various universities in the United States
  3. Analysis of food diaries kept by participants over a one-month period

4. Findings and Discussion

4.1 The Comfort of Familiar Flavors

The personal narrative and interview data consistently highlighted the emotional significance of familiar flavors. One participant noted, “Finding a restaurant that makes chai just like my mother’s was like discovering a piece of home.” This aligns with Brown et al.’s (2010) findings on the importance of familiar foods in providing comfort and maintaining cultural connections.

4.2 Fusion Cuisine as a Cultural Bridge

The experience with the “Cardamom Pistachio Kulfi” shake described in the personal narrative exemplifies a broader trend observed among participants. Fusion dishes that combine familiar Indian flavors with American formats (e.g., kulfi-flavored ice cream shakes) were frequently cited as positive experiences. This suggests that such fusion offerings can serve as a cultural bridge, allowing students to engage with local food culture while maintaining connections to their culinary heritage.

4.3 Food Rituals and Social Connections

Many participants reported that sharing traditional Indian meals or exploring new cuisines with fellow international students helped foster social connections. This supports Locher et al.’s (2005) findings on the social aspects of comfort foods and suggests that food-related activities can play a crucial role in building support networks.

4.4 Dietary Acculturation and Stress

Consistent with Satia-Abouta et al.’s (2002) model of dietary acculturation, participants reported gradual changes in their eating habits over time. However, periods of high stress (e.g., exams, homesickness) were often associated with a return to traditional Indian foods, highlighting the comfort function of familiar flavors.

5. Conclusion

This study underscores the significant role that food plays in the cultural adaptation process of international students. Familiar flavors and food experiences provide not only physical nourishment but also emotional comfort and a sense of cultural continuity. The findings suggest that universities and local communities could better support international students by:

  1. Ensuring access to diverse food options, including ingredients for traditional dishes
  2. Promoting cultural exchange through food-related events and activities
  3. Recognizing the emotional and cultural significance of food in student support services

Further research could explore how these findings apply to students from other cultural backgrounds and investigate the long-term impacts of food experiences on cultural adaptation and identity formation.

References

Brown, L., Edwards, J., & Hartwell, H. (2010). A taste of the unfamiliar: Understanding the meanings attached to food by international postgraduate students in England. Appetite, 54(1), 202-207.

National Eating Disorders Association. (2018). Statistics & Research on Eating Disorders.

Locher, J. L., Yoels, W. C., Maurer, D., & Van Ells, J. (2005). Comfort foods: An exploratory journey into the social and emotional significance of food. Food & Foodways, 13(4), 273-297.

Mintz, S. W., & Du Bois, C. M. (2002). The anthropology of food and eating. Annual Review of Anthropology, 31(1), 99-119.

Perez-Cueto, F., Verbeke, W., Lachat, C., & Remaut-De Winter, A. M. (2009). Changes in dietary habits following temporal migration. The case of international students in Belgium. Appetite, 52(1), 83-88.

Satia-Abouta, J., Patterson, R. E., Neuhouser, M. L., & Elder, J. (2002). Dietary acculturation: Applications to nutrition research and dietetics. Journal of the American Dietetic Association, 102(8), 1105-1118.

Ward, C., Bochner, S., & Furnham, A. (2001). The psychology of culture shock. Routledge.

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