The Asian American Association (AAA) and the Black Student Union (BSU) brought together two iconic culinary traditions at their Soul to Seoul event. Held in the HSSC atrium on November 10, the event promised to combine the best of both worlds — Soul food and Korean cuisine.
From the moment the doors were set to open, the air buzzed with excitement. With a crowd eagerly waiting in line, the event — which was originally scheduled to start at 5 p.m. — was delayed by an hour due to the final preparations of the feast. Students with tickets for the event were allowed to enter as soon as the kitchen was ready to serve. The anticipation was visible, as both a sense of community and shared cultural pride filled the air.
“I love Soul food so I’m excited that the BSU and the AAA are celebrating it.” said Tiera Smith `28, a member of the BSU.
In a pre-event email, organizers teased guests with promises of “crispy, saucy, mouth-watering variations of fried chicken” and sides that would “make your taste buds dance.” The email emphasized the uniqueness of the evening, calling it a celebration of Black and Asian culinary traditions and a chance to experience “unforgettable memories over food, culture, and community.”
When the doors finally opened, students poured into the atrium to find foil pans filled with both Soul food and Korean food. Crispy fried chicken, both Southern-style and Korean-style, took center stage, complete with sides of collard greens, macaroni and cheese, yams and steamed white rice. There was also a variety of drinks, including lemonade, soda and Ramune.
Students were able to enjoy their meal inside the atrium or take their plates outside of it, which added to the laid-back, social vibe of the night. With only 150 seats available, the event was an exclusive one, yet the warmth of the gathering created a sense of togetherness, drawing students from all backgrounds to connect over shared cultural experiences.
“The idea behind Soul to Seoul was to highlight how food serves as a bridge between cultures,” Smith said. “Both [are] deeply rooted in community and history, and we’re bringing those two rich culinary traditions together to celebrate diversity and unity.”
As the night went on, students enjoyed their plates piled with food, discussing their favorite dishes, comparing the flavors of the fried chicken and bonding over shared culture. It was clear that the event not only satisfied appetites but also fostered a sense of belonging, allowing students to experience the richness of Black and Asian cultures in a new and exciting way.
“I enjoyed the food and the people I shared my meal with,” said Becky Santizo-Zapeta `28. “I was really excited to see how the two would work together. I didn’t expect it to taste so good.”
Soul to Seoul was not just about the food but also the cultural exchange that took place with each bite. By blending flavors from two distinct traditions, the event created an atmosphere of mutual respect and celebration. Whether savoring the sweetness of the yams or the crispy crunch of Korean fried chicken, attendees could taste the care behind every dish.
“I think Soul to Seoul did a great job of showing how we’re all connected. There’s a shared understanding in both the Soul food and Korean dishes — how they’re made with care,” said Smith. “No matter where you’re from, we all have stories to tell.”
As the event ended, students lingered in the atrium, chatting with friends and reflecting on the unique experience they had just shared. It was clear that Seoul had accomplished its goal: to bring together food, culture and community in a meaningful and delicious way.
“It felt like a celebration of how food can bring us together,” said Yuliana Cortez Suarez `28. “I think we all walked away with something new.”
For those who were lucky enough to secure a seat, the event was a reminder that food is far more than nourishment, it’s a celebration of history, identity, and most importantly, connection.
Correction: This story has been updated to correct a misquoting of Tiera Smith `28. The S&B regrets this error. Updated Nov. 23 at 11 a.m.
