Column: Tastier than tailgate

In Korea, there is a tradition called Obangsaek, the secret to celebrating life by honoring the traditional five colors of harmony.

Each color represents one of Earth’s five natural elements: ­­red represents fire, black represents water, yellow represents earth, white represents metal and green/blue represents wood. The colors also represent tastes: bitter, salty, sweet, spicy and sour. If we include a bit of each color and component with every dish, we can promote color and taste while cultivating a creative, beautiful meal that balances all the important elements in our lives.

We live in a delicious world. After visiting more than 12 countries in the last seven months, I am more confident in making that claim now than ever before. Sure, I’ve always been a foodie. From dining along Kirkwood Avenue to revving up ramen — for those of us on a budget — I’ve always been fond of full flavor.

But it was my travel that really intrigued my taste buds. Those unique and exceptionally crafted dishes I dared to dig into while visiting tea houses in China, home stays in South Africa, diners in Japan, festivals in India and even traveling to special stops just past the Sample Gates.

I have learned there is a lot more to food than a pinch of pepper and sprinkle of salt. It’s not that we are what we eat, nor is it that indulging in cravings can fill the cracks of the heart.

Food is meant to be celebrated.

Chewing on my experiences eating among different cultures, I found one thing we all have in common: Whether dining among the wealthiest or stopping for street food, a community uses the selective crops it has available and cultivates a taste the people can call their own.

In Brazil, it was all about coffee. In Ghana, I am still left dreaming about the fried plantains and foufou bread. In India, my favorite of them all, I could never get enough curry.

Each region spices up its story through the palate, and we all find pride in our food — we take what we have and make it our own.

Whether it is a special holiday dish, a dinner party, a birthday cake or the way you mix your sauces for midnight Pizza X, food is meant to satiate cravings and produce happiness.

While traveling the globe, I collected recipes and chefs’ secrets, observed homemakers and chatted up vendors to find out what made their dishes so delectable.
As the cliche goes, college is the place to experiment. There is no better place to craft creativity, celebrate culture and learn from trial and error than in the kitchen surrounded by college friends.

Here’s my plan — I hope to take a few heaping cups of my passion for traveling, stir in some of cooking’s comfort, sprinkle in some tips from foreign friends and craft some cultural cuisine that can be enjoyed right here in our Hoosier homeland. Your taste buds will celebrate it like everyday is a tailgate day.

It’s college, it’s my senior year and it’s time to get creative, experimenting with colors and culture and making every day a little bit yummier. Who’s with me?

­— espitzer@indiana.edu