On Thursday, February 19, OSU alum Chef Avishar Barua of Joya's and Agni visited Dr. Mark Anthony Arceño's classes, COMPSTD 4420 and COMPSTD 2420.

In COMPSTD 4420 Cultural Food Systems and Sustainability, Avishar shared his understanding of and experience with sustainability in the restaurant industry as a system. It was a wonderful example of how various lived environments (economic exchange, biological concerns, public policy, agricultural sourcing, social wellness, cultural engagement, etc.) cause and limit opportunities for practicing sustainability at the level of restaurant, menu, and diner. In preparation, the students discussed food waste on Tuesday and read Jacobs and Klosse 2016 on a proposed research agenda for sustainable restaurants.

In COMPSTD 2420 American Food Cultures, Avishar shared his understanding of and experience with the innovations and affordances of a cuisine that is glocal, arguably borderless, and difficult to define. Using a water bottle as an example, he suggested that while we all agree it is a water bottle, we are viewing it from our individual perspectives. The charge, then, is to help students claim their voice in expressing how they understand what "American" food is. Having discussed changing prehistorical landscapes and availabilities of different food sources, we referred to Rozin and Rozin 1981's article on the availability of certain ingredients in developing more definable cuisines, and how globalization, etc., since then has expanded access to new types of eating.

Both of these experiences highlight what Mark Anthony views as "learning through food," including learning about Avishar's experiences through his story-laden fried rice that he brought to share with the students. There weren't many pictures to be taken, as it was all quickly eaten and enjoyed before most everyone could think to take them. Thank you again for joining, Chef!