Students explore Korean culture through hands-on kimchi class

Members of the Quinnipiac community participated in kimchi fermenting classes in the RecWell Demonstration Kitchen, where they learned how to make their own kimchi to consume as a snack or use to cook with. They also learned about Korean culture and fermentation as a practice.

Larissa Pitts, associate professor of history, has been awarded funding from the AsiaNetwork’s Embodied Learning About Asia Program, a competitive grant initiative designed to help colleges and universities teach about Asia through hands-on, experiential learning rather than only traditional lectures or texts.

Through the grant, Pitts welcomed Quinnipiac's inaugural “kimchi residents,” Korean American farmers and entrepreneurs Madalyn Warren and Ji Young Kim, to the Mount Carmel Campus for a weeklong series of public events, hands-on workshops and shared meals celebrating Korean culture and fermentation practices.

The residency highlights Quinnipiac’s commitment to experiential learning, global engagement and interdisciplinary collaboration, bringing together food, culture, wellness and community impact in accessible, inclusive ways. Open to students, faculty, staff and the broader community, the events invite participants to learn directly from practitioners whose work bridges agriculture, entrepreneurship and cultural storytelling.

 

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