48 | SPECIAL REPORT | INTERNATIONAL CUISINE
images such as greasy 4am kebabs with fl accid let uce, stodgy Pot Noodles and mountains and mountains of Tesco Value beans on Tesco Value toast. They're not the most inspiring, nutritious or delicious meals, but they're cheap and easy, and that's often the most vital aspect of student nosh. This is especially the case if they've got a day rammed with lectures, and only have a brief lunch break in which to wolf down the afternoon's fuel. In recent times, there is one trend
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that's been indelibly altering this midday ritual. Street food has become increasingly fashionable. Gavin Brown, Commercial Operations Manager at Sheffi eld University, points out some of the most popular options: “Hand-held or Asian bowl food served in disposable containers.” Things that are mobile, essentially, are on the up, so students can rush around between buildings with ease. Julie Frost, Executive Head Chef at Reading, agrees with the street food tsunami that's arrived, noting one particular trend within the trend: “Linked with this street food revolution is the rise of things like pulled pork and other dishes from the Southern states of America.”
hen you think of traditional student cuisine, chances are your mind conjures
Peter Walters, Keele's Executive Chef, is
less optimistic about the Latin American revolución: “I think fads will come and go. We have had South American restaurants on the high street in the last few years, serving up vast amounts of protein, which is cost prohibitive. I don't
believe 'haute cuisine' – and I don't mean Jamie's or any other high-street brand with polished table tops – will re-emerge in lit le gems.” Whether or not students will be up for
silver service and fi ne dining is currently out of the question according to trends. Even Walters notes that street food is the de rigueur nutrition delivery method. So what do students seek in their food,
apart from mobility? One thing's for sure: international cuisine is part of the student food bedrock. Pizzas, pasta, stir-fries, curries and the dominance of Nando's are all fi rm favourites. But even within the pizazz of gourmet grub from foreign lands, there are certain criteria that students seem to fi nd more appealing. Keith Williams,
Head of Trading at Kent University, explains their prime allures: “For us it's all about quality, variety and value for money...
customers are brave in their menu choices, willing to
try new things and excited by daily specials. They expect quality, value and exceptional customer service
at all times.” Reading's Frost generally agrees, adding that dietary constraints and the cuisine's global context
VIVA LA REVOLUCIÓN
International cuisine is crucial to menus these days, but perhaps not for the reasons you'd expect, discovers Larry Day
American cuisine is often overlooked,
stymied by a view of fat-dripping burgers, fries and hotdogs, but regional variations are coming into play with greater regularity. Furthermore, South America is due to get a look in according to Brown and Frost, with the lat er stating: “Countries like Peru, Argentina and Venezuela have many great dishes for us to discover in the near future.” We've had places like Las Iguanas for a while now, but with the 'street food revolution', is it on the brink of becoming a full-blown cafeteria staple?
"THE AMOUNT OF VEGETARIAN/VEGAN MEALS SERVED HAS GROWN IN RECENT YEARS"
see them lasting.” What he does expect is a return to the past. “It will be back to basics and start again, as we are seeing with the street food boom. Ultimately I
are also important: “There has defi nitely been a shift to healthier food options throughout campus. The amount of vegetarian/vegan meals served has also grown over the last couple of years. We have this past year seen a signifi cant growth in the amount of fi sh eaten across campus and this is not just when it's in bat er. Sustainable fi sh such as pollock and hake, for example, served baked or steamed, are now outselling some of the meat options on the menu.” Peter Walters sees the acceptance and understanding of other cultures and
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