Food and Identity: Cooking with College Students

Do undergraduate students cook? If they cook, how do they cook? What do they cook? In this ebook, New York University student Erin Zubarik explores these questions by cooking with six undergraduate students. Each installment a student shares a recipe, and the history, methodology, and personal significance of each dish is observed. This collection suggests that cooking in college can be more than ramen and pasta, and that recipes often contain memories that say a lot about who we are and where we are coming from.