The Student Union was filled to capacity as students eagerly awaited outside the doors of the Exhibit Hall. Lines were extended outside of the Union due to high attendance.

The Student Union Advisory Board (SUAB) organized the event, which featured dishes from Mexico, Japan, Italy, China, and the Caribbean Islands. Students anticipated the opportunity to sample dishes from different regions around the world.

Students were elated, at the stunning settings as the doors opened. Each country had special lighting and authentic décor to ensure that students received a real-feel of all the cultures.

Students were able to taste samples of the dishes, while watching a short slide show featuring the dishes and educating them on each culture. Authentic music from each region filled the air, causing students to dance and feel as if they were truly in the countries.

Caterer Alex Sanabria said, “It’s like stepping into a jet airplane, and traveling the world.”

“You get to feel the ethnicity of all these regions,” said Sanabria explaining his prospective from the evening. “The food was absolutely delicious.”Students got to travel the world inexpensively, better yet free. The program provided an opportunity to take a flight without actually purchasing tickets.

First stop on the flight was Mexico. Sombreros and cactuses bordered the main dish; chicken tacos. The background setting was illuminated in green, white and red lighting accenting the Mexican Flag and guitar ornate.

Freshman business management major Shauntae Tratt said, “I didn’t expect so many people to attend.”

“I enjoyed this event because it gave students an opportunity to experience food from different places, not to mention a good breakaway from McDonalds,” said Tratt who is also a Bermuda native.

Japan was the next destination as kimonos, fans and swords framed the area. Students had the choice of sampling tuna, lobster, salmon and vegetable sushi rolls, and California rolls. Both choices were served with soy sauce and gusabi.

“International Night at A&T was a wonderful experience. We were able to intake various cuisines, five that I never visited before,” senior economics major Derian Quick said. “After this experience I would love to visit these places to try even more cuisines,” said Quick.

Stops to the Caribbean Islands, Italy, and China followed. The Jamaican jerk chicken was a favorite among students, catered by the well-known restaurant the Reggae Café.

Sophomore psychology major Alicia Richardson said, “I have been working with The Student Union Advisory Board for two years now. I am also a member of the International Minority Affairs Committee.”

Richardson said, “I enjoy organizing events that Aggies will remember, learn and enjoy from. International Food night is an ideal way to bring A&T students together through culture.”

Students indulged in Italy’s famous meatballs and mozzarella sticks. China offered attendees pigs in a blanket, egg rolls, Kun Pao Chicken and rice.

Mr. Aggie, James Shropshire said, “SUAB always puts on successful events and we really care about the students. I enjoyed promoting this event everyday, through Facebook, flyers and word of mouth.”

“When I put the flyers on Facebook, I tagged all of my friends so they could view the flyers and pass on the event to others,” said Shropshire. Shropshire said he also updated his statuses on Facebook to remind students of the event.

Attendees were given a survey with a series of questions about the event. The purpose of the survey was to find out what students enjoyed, disliked and would like to experience in the future.

Quick said, “I enjoyed the commodity of Aggies. I like everything that puts us together even after homecoming. Most people think we wont get together after a big event like that, but this showed that we still have AGGIE PRIDE.”

“This was a very unique experience. Not only did students get to encounter the culture, but they were also able to witness something tangible,” said Shropshire.

Shropshire said the atmosphere created for each country allowed students to place themselves within the culture.

“It gave them a chance to be in the moment of people coming together to share the Aggie experience, which is both educational and cultural,” said Shropshire. 

• Nisha Streeter