Putting emergency cooking to the test
With grocery stores closed and refrigerators empty, what would you cook? That question became the centerpiece of a recent challenge for students in the Academic Japanese Class.
The cooking competition was led by Yuka Sorin, a designated associate professor at the Global Multi-Campus Institute. Students in the Academic Japanese Class, part of the Global 30 International Programs, took part using only typical fridge leftovers and shelf-stable canned goods.
The exercise encouraged students to think carefully about cooking and eating after a major disaster, such as an earthquake or hurricane, when fresh produce is unavailable and resources are scarce.
A variety of ingredients were provided at the students’ request, most of them canned goods and other shelf-stable dry foods.
The evaluation and tasting process considers criteria beyond taste alone. Dishes are also judged on ease of preparation, scarcity of ingredients, and preparation time. A comprehensive rubric helps keep the competition fair.
