An Indianapolis native steps onto a farm for the first time in her life and a young woman raised on a Hampshire hog farm gets her first taste of exotic foods. More than just cracking eggs, students find themselves breaking out of teir own shells in Indiana State University’s Multicultural Foods and Nutrition Course.

“We do regional things in the class,” said Frederica Kramer, chairperson and professor of family and consumer sciences. “One of the reasons for the class is to learn about multi-cultures and diversity, to get to understand each other and our differences/ “[Students] have to do research on culture, geography, religion, family structure, marriages, then we use the food as a medium for them to get into the culture and learn about it.”

The class covers cultural foods ranging from “the most exotic to mundane,” Kramer said. Cultures represented include the Amish, the United Arab Emirates, Cajun, German, Pennsylvania Dutch, and Hoosier traditions within the Indiana State Fair.

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