GLOBALIZE YOUR PALATE - PROMOTING PLANT FORWARD DISHES THROUGH GLOBAL CUISINES Vidya Lala EAT Research Group Lebanon Valley College '17 - Lebanon ...
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GLOBALIZE YOUR PALATE
PROMOTING PLANT FORWARD DISHES THROUGH GLOBAL CUISINES
Vidya Lala
EAT Research Group
Lebanon Valley College ‘17
PROJECT GOALS • Introduce LVC students to a variety of global cuisines and flavors • Introduce LVC students to new plant-forward options • Generate interest in the creativity of the Metz Culinary staff • Promote student feedback/voice within the dining hall • Help Metz Culinary identify new dishes and flavors that have high acceptance from students.
Project Timeline • Literature review and background research conducted during fall semester 2016. • Project Implementation Plan submitted December 2016. • Cuisines and menu options planned with Metz Culinary January 2017. • Cuisines presented at dinner over the course of 11 Wednesdays during spring semester 2017.
Intervention Design • 11 discrete interventions (Wednesday dinner period) • Cuisines: Chinese, French, Mexican, southern African-American, Ethiopian, Egyptian, Greek, Indian, Vietnamese, Japanese, Peruvian • 4 entrees per meal reflect the ingredients and flavor profiles of each cuisine. • Entrees served at primary stations alongside other dishes/sides : J. Clarke Grille, Gluten Free Zone, Main Plate, and Bravo. • At least one vegetarian dish; all dishes aim to meet plant-forward and/or established health criterion.
MUND DINING HALL SERVERY LAYOUT
J. CLARKE’S GRILLE (379) GLUTEN FREE ZONE (212)
MAIN PLATE
BRAVO LIVE COOKING (377) (391)Intervention Design • Adjacent to the central serving stations researchers set up a large table to display and serve the 4 entrees featured that evening. • Sample-sized portions of each dish we made available to diners, along with information about the food and its ingredients. • Diners were asked to fill out a brief survey for each entrée they sampled and/or ate as part of their meal.
Data Collection • Some diners were handed survey cards at the table; others were approached near the servery line or in the dining area. • There were separate cards for each of the four entrees offered on a given evening. Students who ate or sampled multiple dishes could fill out multiple cards. • Cards were collected and the data entered into excel.
Peruvian Cuisine Profile (Averages)
5.00
4.50
4.00
3.50
3.00
AVERAGE RATING
2.50
2.00
1.50
1.00
0.50
0.00
Average Average Average Average
Flavor Appearance Texture Overal Preference
Arroz Chaufa All Lomo Saltado All Peruvian Quinoa Stew All Peruvian Tilapia Burger AllJapanese Cuisine Profile (Average)
5.00
4.50
4.00
3.50
3.00
AVERAGE RATING
2.50
2.00
1.50
1.00
0.50
0.00
Average Average Average Average Average
Flavor Appearance Texture Overal Preference Desire to Eat this Again
Takikomi Gohan All Yakisoba All Okonomiyaki (Savory Pancakes) All Chicken Karaage AllEthiopian Cuisine Profile (Averages)
5.00
4.50
4.00
3.50
3.00
AVERAGE RATING
2.50
2.00
1.50
1.00
0.50
0.00
Average Average Average Average Average
Flavor Appearance Texture Overal Preference Desire to Eat this Again
Siga Beyaynetu All Dore W'et All Atakilt Wat All Ethiopian Sweet Potato Burger AllMexican Cuisine Profile (Averages)
5.00
4.50
4.00
3.50
3.00
AVERAGE RATING
2.50
2.00
1.50
1.00
0.50
0.00
Average Average Average Average Average
Flavor Appearance Texture Overal Preference Desire to Eat this Again
Mexican Mexican Street Food Tlacoyos All Mexican Chicken Chimichangas All Mexican Tamales All Mexican Mexican Grille Burger AllTraffic and Station Selection • What factors drive diners to various stations? • Did diners stop at the sample table first? After selecting food? • Where did diners procure a survey card? • At the servery station? • At the sample table? • In the dining area?
0
50
100
150
200
250
300
350
400
450
#REF!
#REF!
Mexican Street Food Tlacoyos
Fish Fried Dinner
Siga Beyaynetu
Toasted Flat Breads and Pita with Dips
Bravo
Tandoori Chicken
Arroz Chaufa
Kushari
Bun Bo Hue Vietnamese Lemongrass Noodle
Takikomi Gohan
Total
#REF!
#REF!
Chicken Chimichangas
Chicken Fried Steak with Gravy
Dore W'et
Greek Lemon Chicken with Spankorizo
Prawn Balchao
Main Plate
Lomo Saltado
Fish Sayadia
Vietnamese Caramel Pork
Yakisoba
Total
#REF!
#REF!
Tamales
Spicy Black Beans and Cabbage Stew
Atakilt Wat
Greek Butterbeans Plaki
Total Responses at Each Station
Mahanandi Vegetable Kurma
Peruvian Quinoa Stew
Gluten Free Zone
Kusherie
Vietnamese Style Tofu Green Vegetables
Okonomiyaki (Savory Pancakes)
Total
#REF!
#REF!
Mexican Grille Burger
Breaded Deep Fried Burger
Ethiopian Sweet Potato Burger
Vegetable Turkey Burger
Aloo Tikki Burger
Peruvian Tilapia Burger
J. Clark's Grille
Egyptian Turkey Burger
Vietnamese Bistro Burger
Chicken Karaage
TotalMUND DINING HALL SERVERY LAYOUT
J. CLARKE’S GRILLE (379) GLUTEN FREE ZONE (212)
MAIN PLATE
BRAVO LIVE COOKING (377) (391)Results??? • Currently exploring ways to coordinate collected data with Metz's records from those evenings • Generated high level of interest and visibility for EAT and Metz's efforts to provide healthier and more globally inspired cuisines • Challenged Metz's culinary staff to expand their notions of global cuisine and nutritious food • Looking for ways to coordinate these results with other EAT projects
Collaborators and Special Thanks: • Dr. Robert Valgenti; Caitlin Murphy, Associate Director of Global Education Caitlin Murphy; E.A.T. ’17 researcher Faith Viray; E. A. T. ‘ 16 researcher Sean Curry; Kim Smith, General Manager of Metz Culinary Management; John Hopewell, Executive Chef of Metz Culinary Management; Jim Hess, Service Manager of Metz Culinary Management; Kymberly Wentsler, Marketing Manager of Metz Culinary Management; Sharon Flaig, Conference Services Manager of Metz Culinary Management; Marilyn Loy, Metz Culinary Management, Staff of Metz Culinary Management, “Applied Food and Philosophy” student volunteers; and special thanks to Dr. Jacob Lahne and Dr. Fabio Parasecoli for their insights and feedback during the project design phase.
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