Flavors From Abroad: A new collaboration between UREC and CGE

UREC’s Demonstration Kitchen is usually known as a place where students learn practical cooking skills, but this semester, there was a new collaboration. Through a program called Flavors from Abroad, the UREC kitchen became a space where food was prepared with some intercultural learning baked in. Instead of simply following a recipe, students experienced the stories and traditions behind each dish they cooked, giving them a window into different parts of the world. 

What makes this program unique is the partnership behind it. Throughout the semester, UREC worked closely with the Center for Global Engagement (CGE) to facilitate eight classes, with the goal of teaching students practical cooking techniques while raising awareness of JMU’s Study Abroad programing.

The classes also introduced the participants to the Global Ambassadors, student leaders who guide and support their peers before and after their time abroad. Using UREC’s Demonstration Kitchen, the cooking instructors and the Global Ambassadors planned the sessions together to make sure that both cooking and intercultural learning goals were met.

In November, Sarah Finamore (‘28) led the class with assistance from Ellie Danaceau (‘28). Finamore observed that cooking together encouraged students to interact and build connections. “Food definitely brings people together,” Finamore said. “Even just through a class like this, students start talking and learning from one another.” By the end of the session, participants who had not met before were exchanging contact information.

Students prepared a traditional Egyptian dish called Hawawshi, a grilled pita stuffed with seasoned ground beef and finely diced vegetables, typically served with a fresh tomato and cucumber salad. CGE Global Ambassador Hana Mahyoub (’26) presented the recipe and explained the cultural significance behind the dish. Mahyoub, who has studied abroad in Spain, Indonesia, and the UK, said she selected the dish to highlight Middle Eastern and Arab cultures. “I just really hope people can see the beauty of Middle Eastern culture and of Arab culture through things like food and through things like study abroad,” Hana said. She wanted the students to see a side of Egypt beyond what they may come across in news headlines or online. Global Ambassadors like Hana help connect students with new experiences by answering questions about study abroad options and sharing their own experiences living in other countries.

During the session, students cooked together, asked questions, and learned about Egyptian traditions. Many got to experience preparing a new recipe for the first time. Emma Wolff (‘27), said the class reminded her of her own experience studying abroad. “I learned a new dish I had never heard of before,” Emma said. She added that the class encouraged her to pay more attention to local cooking techniques during future travels. For students who haven’t studied abroad yet, the session offered a way to experience a new culture up close here at JMU.

Through this partnership, UREC and CGE show how food can act as a bridge to understanding culture as it motivates students to consider international opportunities as part of their education. The program also helps students develop a clearer understanding of how people live around the world. This way, in Flavors from Abroad sessions, students can both practice new cooking skills and enjoy a collaborative learning environment.