Global Studies Portfolio​
Capstone Project
The Global Studies Diploma Program is a 2 year interdisciplinary program of study for students interested in developing leadership and communication skills with a global perspective. Seniors take the Global Studies Seminar and complete a year-long capstone project exploring a glob through a research paper and two supplementary rpoducwhich culminates in a presentation to the community and the public. This page will be frequently updated as I complete each step of this process.
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​My essential question is: How does global trade and colonialism shape the farming practices and the cultural food of communities worldwide? This connects to many of the guiding global studies themes, including the environment, globalization, and art/culture. I choose this topic because I love to cook food from different cultures, and I view food as a vital way of expressing heritage. My goal of the project is to be able to look at individual case studies, and to extrapolate from these to make broader connections about the world. In doing this, I will be able to look at specifics which are often easier to research and conceptualize, but then can also analyze the greater impact.
Product #1: Research Paper
​Food is a constantly evolving source of cultural expression, and
these shifts have formed modern day food systems by leaving historical knowledge in the past. The impact of colonialism and global trade can be traced through food, as seen with Indigenous agricultural traditions being replaced with cash crop economies and immigrants being pressured into changing their food habits. Throughout history, changes to existing food systems around the world are driven by two main forces that motivate society to adapt: economic gain and cultural adaptation. These propel society to be constantly progressing even when previous methods were successful, resulting in decreased societal health due to nutritional deficits, loss of sustainable farming practices, and changes to culinary cultural expression.​
After eras of expansive colonization and global trade, the modern
world began to see the implications of prioritizing economic gain and acting with a perspective of cultural superiority over non-colonizing powers. These acts of globalization shifted the international culinary landscape by limiting access to traditional ingredients and erasing feelings of pride and celebration around Indigenous foods. However, the movement of peoples also allowed for the creation of culinary fusions and for cultural knowledge to spread between communities. The duality of these two outcomes, and the situation as a whole, means that the goal is not to return to entirely traditional food systems, but to instead ensure that the general public is educated about what was lost. While the nostalgia and connection of Indigenous culture before colonization may be unable to be fully reclaimed, this knowledge is critical for a better future.
Product #2: Restaurant Website
For my second product, I have created a fictional restaurant called The House of Tradition. The following web page includes the restaurant's mission statement, the menu, and a detailed description of the historical context of each dish. I decided on this as my product because it includes many of the major themes from my paper like global trade and cultural fusions, but presents it in a more creative way. Additionally, my hope through this restaurant is to show how action can be taken to join existing efforts of cultural revitalization through food. I started this process by researching various cultural food dishes, then writing a mission statement, designing a menu using Canva, and finished by putting it together onto the following page.
The House of Tradition
Welcome to The House of Tradition, a dining experience that brings history into every dish. Founded in 2026 by Aria Teva, a world traveler and passionate chef, The House of Tradition is a place for people to come together through the power of connection that delicious food holds. Here, our food is not merely a source of nutrients, it's a form of cultural expression and way of honoring past culinary traditions.
While shifts in cuisines have modern day food systems by leaving historical knowledge in the past, we believe in synthesizing separate moments in time into unique dishes that carry important history and hold cultural meaning. Historically, desire for economic gain and cultural adaptation has propelled society to continually progress, while traditional techniques and ingredients are left in the past with immigration and global trade. Many past food habits provided nutritional benefits, held cultural significance, and were sustainable to the environment. Here at The House of Tradition, our goal is to revitalize these historical food habits by giving them a place in the culinary world of today.
Past acts of globalization have shifted the international culinary landscape by limiting access to traditional ingredients and erasing feelings of pride and celebration around Indigenous foods. However, the movement of peoples also allowed for the creation of culinary fusions and for cultural knowledge to spread between communities. Our goal is not to present entirely traditional food systems, but combining the techniques and ingredients of Indigenous cooking with that of modern cultures. Food is a living archive of culture, power, and identity, and in recognizing this, the modern culinary landscape can both honor the struggles and reflect the discoveries caused by past globalization.
Thank you for helping us keep these traditions alive and we hope you enjoy our food!
Cultural Significance and Origins
Nixtamalized Corn
The nixtamalization of corn is a preparation process that has been critical to civilizations since around 1500 BCE when it was developed by women in Mexico. To do so, corn grains are soaked in water with lime or wood ashes from cooking fires. This loosens the corn hulls which were especially prominent in ancient corn crops. By soaking the corn, the kernels softened, making them easier to both grind and digest. Additionally, this process had significant nutritional benefits that were only discovered later on in history. When soaked, alkali from the wood ashes became infused into the corn which enhanced the protein of the crop, while also releasing niacin, an essential B vitamin. Later, when corn became popular among Europeans and Africans, they did not use this technique and the Pellegra condition became common because people lacked vitamin B. While in Mexico, the lower class population did not suffer from the illness because of their traditional practices. Nixtamalization is an example of an ancient practice that began as cultural, but later became widespread and was critical for nutrition of people all around the world.
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Sullivan, Joan. “Nixtamalization: How Ancient Americans Bio-Engineered Corn.” TheCollector, 5 Feb. 2024, www.thecollector.com/nixtamalization-ancient-americans-corn/
Wasgoku Cuisine
Wasgoku is a form of Japanese cuisine that is directly based on ancient cooking. This tradition was passed down through generations, and beyond the food itself, it holds meaning as both a social custom and an expression of respect to nature. When broken down in Japanese, the word itself means food and harmony, which encompasses the key concepts of the tradition. There are four major characteristics of Wasgoku: diversity and freshness of ingredients, a balanced and healthy diet, an expression of natural beauty based on the changing of seasons, and a connection to annual events. Additionally, special attention is paid towards creating harmony between different tastes like umami and bitterness, colors, and textures. Some of the common dishes within Wasgoku are broth (dashi), sushi, grilled fish (Yakizakana), noodles, meat hot pot (Sukiyaki), and tempura. The distinctiveness of Wasgoku is the attention to detail and intentionality of the food, and the dining experience as a whole.
Japan External Trade Organization (JETRO). “Washoku, as an UNESCO Intangible Cultural Heritage.” Japan Food Product Overseas Promotion Center, JETRO, 4 Dec. 2013, www.jetro.go.jp/en/jfoodo/washoku.html
Chicken Tikka Masala
Chicken tikka masala has become so common that it is considered the unofficial national dish of England, despite originating elsewhere. This integration began when South Asians migrated in the mid-20th century to the United Kingdom, bringing spices and recipes with them. To make money and experience familiarity in their new home, people opened up restaurants and sold traditional Indian food. These curries began to attract locals as well, and eventually became integrated into British cuisine. Chicken tikka masala was the most popular with its milder spice compared to other dishes because of the tomato cream sauce. Overall, the dish represents the ways in which culture can combine and external influences can be adopted to benefit different groups involved.
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​“How Chicken Tikka Became the Unofficial National Dish of England.” The Times of India, TimesofIndia.indiatimes.com, 7 Aug. 2025, timesofindia.indiatimes.com/life-style/food-news/how-chicken-tikka-became-the-unofficial-national-dish-of-england/articleshow/123162377.cms.
Curry Rice
Curries are considered to be one of the most popular national dishes of Japan, but these were not always found in Japan. Curry was first introduced to Japanese culture in the late 19th century by the British, who were coming from India. While in India, the British military had adopted curry dishes because they were hearty meals that would sustain soldiers during expeditions of colonization. With new access to curry powder, the Japanese used other techniques and ingredients to adapt curries into their own dish. Curry rice uses a french roux to thicken the stew-like dish that typically includes potatoes, onions, and carrots, and pieces of meat or chicken, all served over Japanese short-grain rice. Despite its recent introduction to the culture, curry in Japan is now extremely popular and considered to be a food of comfort to many.
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​Krick, James. “The Origins of Japanese Curry.” Metropolis Magazine Japan, 25 Jan. 2026, metropolisjapan.com/the-origins-of-japanese-curry/.
Ceviche
Ceviche is an extremely popular dish in Peru, and in addition to its unique and delicious taste that appeals to many cultures, it has a long history that reflects a trend of cultural exchange and fusion. While it is unclear the exact origins of the dish, it is likely that ceviche was first made over 2,000 years ago in what is now considered coastal Peru. At the time, this area was home to an indigenous group called the Moche civilization. Historians believe that fish prepared using fermented juice or fruits that grew locally, and this eventually morphed into modern-day ceviche. When Spanish colonizers arrived in the 16th century, Peruvians gained access to new products like limes and onions which were introduced into their diets. Today, ceviche is a dish that incorporates fresh, raw seafood marinated in lime juice and chili, with onions and hot peppers, and is often served with corn or plantains. This dish has become popular all around Latin America, with countries making adaptations, like in Mexico where they add tomatoes, avocado, and cilantro, and in Colombia, where they use shrimp in a tomato-based sauce. The origins of ceviche show how it is possible for trade and interaction between cultures to alter cuisines, without completely losing culture.
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​Antonsson, Björnstierne. “The Art and Origins of Ceviche: A Culinary Journey.” Champagne Club, 28 Mar. 2025, www.champagneclub.com/the-art-and-origins-of-ceviche-a-culinary-journey/
Bánh Mì
A bánh mì is a type of sandwich that can be found all around Vietnam, and now in many other parts of the world. The sandwich begins with a crusty Vietnamese bread that is soft in the center, and is filled with grilled meats, pickled vegetables, herbs, and sauces. It is known for having a perfect balance between rich meat, tangy vegetables, fresh and spicy herbs, and both creamy sauces and soy sauce for umami. But beyond the taste itself, this food holds major historical significance in the context of colonization. In the mid-19th century, Vietnam was under French rule, and therefore French food like baguettes were integrated into the native culture. While French colonizers were there, this signature crusty bread was eaten only in traditionally French ways, usually with butter or cheese. However, once the French left Vietnam, the baguette was transformed into a sandwich that had less expensive ingredients and could be enjoyed by all Vietnamese people. The history of this sandwich is a story of perseverance through challenging colonial times, and demonstration of ongoing creativity and adaptation.
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​Pike, Matthew. “The Curious History of Vietnam’s Bánh Mì Sandwich.” The Culture Trip, 2 Jan. 2018, theculturetrip.com/asia/vietnam/articles/the-curious-history-of-vietnams-banh-mi-sandwich/.
Pastéis de Nata
Pastéis de Nata are small tarts made with a puff pastry shell and sweet egg custard filling flavored with cinnamon, baked at high heat to caramelize the top and enhance the taste. Dating back to 1834 in Lisbon made first by monks, it quickly became one of Portugal’s most famous recipes. However, the confection never could have been discovered without Portugal being part of spice routes hundreds of years before. In the 1500’s, Vasco da Gama, a Portuguese explorer, reached India via the Cape of Good Hope. This allowed Portugal access to imported pepper, cinnamon, and cloves from Asia through the port of Lisbon. After taking control of the islands that are now known as Sri Lanka, Portugal effectively had a monopoly over the trade of cinnamon. This gave the country a lot of wealth and power, until the Dutch took over the trade in the 17th century. However, decades of control over cinnamon trade made the spice integrated into Portuguese culture, and therefore it remained important. The drive of the Portuguese led them towards discoveries that completely altered their economic position and culture, allowing for the creation of the delicious Pastéis de Nata.​​
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Lawton, Maria. “The History of Portugal’s Spice Odyssey Unveiled.” The Azorean Greenbean, 2.1 years ago, azoreangreenbean.com/the-history-of-portugals-spice-odyssey-unveiled/
Baklava
Baklava is a pastry made with layers of flaky phyllo dough with melted butter and chopped spiced nuts, covered in a sweet syrup. There are many variations to this simple dessert based on region, like how specifically pistachios are used in Turkey, walnuts in Greece with a honey syrup, and rosewater in Persia and Lebanon. While the exact origins of the dessert are unclear, it is likely that the modern version was first created in the form of the ancient Assyrian nut-filled pastries in the 8th century BCE. The dessert evolved during the era of the Ottoman Empire, specifically in the Topkapi Palace kitchens in Istanbul during the 15th century. At this time, the Maritime Silk Road was in operation and this allowed for certain regions to gain access to spices like cinnamon which were incorporated into the pastry. The history of Baklava is complex in the way that it was influenced by both global trade routes, while its long history also lends itself to gradual adaptation both through time and between regions, which all together had created a world famous dessert.
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Jungle Jim’s International Market. “The Long, Contested History of Baklava.” Jungle Jim’s International Market, 26 Apr. 2019, junglejims.com/the-long-contested-history-of-baklava/
Ma'amoul
Ma’amoul are ancient Middle Eastern shortbread cookies with a sweet date and nut filling, decorated with distinctive patterns from wooden mold and powdered sugar. This traditional dessert is the evolved version of simple biscuits called kahk that were common in ancient Egypt because of their ability to last well on long journeys. From this simple cookie, ma’amoul were created centuries later and quickly became a critical piece of culture and religion. The Kings Highway trade route also had an impact on this dessert by spreading ingredients and traditions. This trade route connected the modern day countries of Syria, Jordan, and Israel, which resulted in dates, nuts, and spices circulating these regions. It is especially unique that this simple and ancient cookie is tied to religious celebrations of different faiths, including Eid, Easter, and Purim. This shows the way that a recipe can hold meaning and create connections between differing religious groups and cultures.
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Ali, Lillian. “The History of Ma’amoul, a Middle Eastern Cookie That Is a ‘Love Letter’ to Our Ancestors.” Smithsonian Magazine, 17 June 2025, www.smithsonianmag.com/travel/the-history-of-maamoul-a-middle-eastern-cookie-that-is-a-love-letter-to-our-ancestors-180986827/