Life at Smith IV: Food | The Geneva Convention: Life at Smith IV: Food

Tuesday, May 13, 2014

Life at Smith IV: Food

Food at Smith is enough of a big deal to people to warrant a post of its own. Julia Child held a Smith degree, and we don't take that legacy lightly.

That isn't to say the food is great, but by college standards, it is more than usually edible. A few favorites of mine include fudge sauce, pumpkin bread, and everything they serve at Comstock-Wilder (the Asian-fusion dining hall).

There are a lot of dining halls on campus, and this has advantages and drawbacks. Advantages include the number of different options, the much cozier environment than a typical cafeteria, and close proximity to food from wherever you are on campus. Drawbacks include having to coordinate for every meal if you don't want to eat alone, the possibility of being far away from the food you want to eat, and limited hours (two each for breakfast, lunch, and weekend brunch, and 90 minutes for dinner, although a couple dining halls deviate from that somewhat).

For special occasions, the staff really pull out all the stops. Brunches for family weekend and Easter are known to include lox. Julia Child Day is famous for Brie en Croute and pumpkin ravioli. Every few months we enjoy a formal meal, complete with tablecloths, candles, and special menus (for holidays, Valentines, prospie weekend, etc.). Those linens also make a special appearance at the commencement luncheon, which is historically one of the best meals I've had on campus. Here's hoping they've maintained their high standards for mine next weekend!

For understandable reasons, I don't really photograph the food in the dining halls at Smith. It just isn't all that pretty. Overall though, it's relatively healthy, usually tastes pretty good, and there are options for every dietary restriction (Kosher, Halal, Vegan, Vegetarian, Gluten-free, etc.). I certainly prefer the Smith model to any other college cafeterias I've tried.

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