The Ethnic Food Fair was held Nov. 6 on the third floor of Stover. The different kinds of foods ra n ged f ro m R u s s i a n borscht to Chinese dumplings. From beginning to end the room was packed with students, faculty and staff to get a taste of culture around the world 

The students cooking had to find a partner of another culture to choose what they would make for the Cross Culture Communications class. The cooking assignment has been happening for around five years according to Beth Merry, assistant professor of Communications. Before it would just be the Department of Communication faculty, then librarians and now the whole university is welcome to come. 

Outside of service trips, this has become one of Merry’s favorite events of the year, she said. Her reasoning was that students are given the opportunity to learn through eating and friendship. 

“Food is an important part of every culture, and you really haven’t experienced a culture I think until you have tasted their food and eaten it with friends,” said Merry. “That’s what this is all about music food friends.” 

AJ McClure, senior business major, made German pancakes for the meal he had to prepare. His goal for the class is to open up to new experiences. 

“The class is all about learning to interact with other cultures and try to be more a part of the world,” McClure said. “Be more of a world citizen and this particular was to do that by taste.” 

The buffet style of feeding started with lentil soup and borscht as well as a beet soup. Then moved along into different kinds of Asian foods then back to the western European foods. 

McClure also recognizes there is not much diversity in the Waynesburg community. So, this always provides an opportunity to start dialogue. 

“Waynesburg honestly doesn’t have a lot of culture doesn’t have a lot of things to choose from,” McClure said. “It’s usually just one aspects and this bring it to the table, literally.” 

For Natalie Johnston, senior communication major, this also provided an opportunity for Waynesburg to bring some diversity without forcing it.

“It’s important so people get out of their comfort zone, it’s eye opening to see all the other types of food in the world,” Johnston said. “It’s fun to explore and appreciate other cultures, I think on campus there isn’t a lot of diversity so this is a way to bring more diversity to the campus without making a huge fuss over it, it’s something fun everyone can enjoy.” 

Along with the cultural experiences it also gave students that don’t cook often a chance to put their cooking skills to the test. 

“ The students also don’t usually know how to cook really well so this is a learning experience in that way as well,” Merry said.