Breaking the bread symbolizes the fostering relationship and connection between people as they share a meal together. This traditional notion is embedded in this event, Taste of UMD, in the sense that people are connecting with one another through sharing a meal. It’s the act of giving and taking food that creates a new friendship built on cultural understanding.        

The International Taste of UMD hosted by the International Club was on Nov. 16 at the Hope United Methodist Church. Many UMD students, faculty and community members have come to enjoy various foods from all over the world at this event. 

President of the International Club Andrea Molano, a junior with a major in International Studies, feels that the aim of this event is to educate people by giving them a taste of dishes from many different cultures and regions. 

“Not only is the food delicious but it helps break a lot of stereotypes,” Molano said. “You end up making a connection with somebody with a completely different culture from yours just because you're eating. There’s absolutely no way to be close minded if you're eating their food. It’s a really aggressive way, in a nice way, to break that barrier.”

The event centering around food and serving an estimate of 200 to 300 people makes it easy to integrate learning about different cultures on a mass scale. 

Azrin Awal, a fifth-year student double majoring in Public Health and Psychology with a minor in Women and Gender Studies, has been a student chef at Taste of UMD for five years. She feels empowered in learning more about her own culture from Bangladesh, but more notably, being able to share her culture.   

“Food is a really good way of bringing people together, showing our culture, and showing who we are,” Awal said. “We are what we eat in a sense. This is part of our identity. It’s super empowering because not only am I learning more about myself, but I’m sharing my experiences and culture to others through the happiness of a full stomach.”  

This year there are more than 20 student chefs cooking one to two dishes, and Molano claims that the friendship that’s built between chefs each year is unfathomable. Dechelle Lucas, a senior with a major in biology and minor in American Indian studies, emphasizes the friendships created through the similarities of a dish.  

“Student chefs could take away the different culture and different aspects of a dish and maybe even the similarities between two dishes,” Lucas said. “Maybe they will find a connection between the dishes that will bring the two cultures together.” 

This event launches International Education Week on Nov. 18 through Nov. 22 where International Club will be hosting an event every day of the week. The events will range from music, dances, fashion to literature and languages. 

Awal expressed how this event is another way of receiving diverse and global perspectives. 

“To me the world has always been a diverse experience,” Awal said. “This event exposes that to people who may not have that same experience or the privilege to travel and see new places.” 

Lucas feels that Taste of UMD showcases some of the underrated dishes from around the world, and this notion ties International Education Week as it broadens cultural knowledge and breaks generalizing. 

“It’s educating people of the different foods coming from different cultures,” Lucas said. “It's also bringing awareness, the culture has more to offer besides what they see in the media, or whatever the go to food is for that culture.” 

The event's intention is to let food bring people together. People are expanding not only their global perspectives but their taste buds.

“I need people to expand their palate,” Lucas said. “People need to venture out and try new things, because it’s not just limited to whatever’s in the Midwest. There’s a lot more to enjoy.” 

Awal’s made two dishes to share, shemai and mango lassi. 

“My family is from Bangladesh so the foods that I bring are all from Bangladesh,” Awal said. “The mango lassi is like a mango dairy beverage. I take the traditional drink and add the flavors and spice to it. It’s hilarious because I actually clean out an entire cooler. The shemai is a noodle and dairy based dessert essentially.” 

Lucas made shrimp boil, her theme focusing on foods from New Orleans. She hopes that people can experience the foods that have a special connection to her family.

“The shrimp boil literally looks like there’s scraps of food in it, because it’s shrimp, garlic, onion, potatoes, corn, and andouille if you want,” Lucas said. “It’s simple ingredients but you could turn it into something ten times more delicious than you would ever think. The takeaway from that is if you have the regular basic ingredients you can make something good out of it.” 

The event was a success in the eyes of the president and student chefs as people from different backgrounds came to experience it. 

“It’s a lot of hard work but it’s gratifying to see people come up and say, ‘hey this was super good’ or ‘hey this was so unique,’” Awal said. “I think being able to open up that inclusive and diverse dialogue begins with breaking the bread at the table.”