when nine Asian students
prepared lunch for some of their teachers
and others at William Woods University.
through 2009 and was revived last year with a little twist,” said Melinda McEwen, their ESL (English as Second Language) instructor.
“Instead of just being
a luncheon hosted by the students for their facilitators, the preparation for the luncheon, as well as
the meal itself, became an English as Second Language activity.”
from China, prepared
dishes representing Asian and American cuisine.
For appetizers, they served cold pickle appetizer and spicy tofu, as well as
toasted ravioli and egg salad.
dishes included liang mein, dumplings, fried rice, marinated pork and Taiwan kambo
chicken, along with American favorites, St.
Louis style pizza, French fries, Kansas City barbeque
shredded pork, baked potato casserole
jello cake and cupcakes. The Asian drink was
milk tea, while the American drink
was pink lemonade.
only on a theme I provided to them,” McEwen said. “This year’s theme, ‘East Meets West,’ showcased the students’ favorite Asian and American dishes.
meal, but they created the invitations, menu and decorations.
traditional Asian flower to represent the East and the Dogwood for the west,” McEwen said.
pose with some of the dishes they prepared at William Woods University. Front
row: Hung-Yi Shen
(Henry), Yu-Ju Liu (Iris), Mark Lai, Xia Gu (Eva), Ching-Lung Wu (Ching) and back
row: I-Han, Chen (Ryan) , Shen-Cong Ma (Edward),
Chin-Cheng Chiu (Sven), Shuo-Tong Wu (S.T.)