On March 21, students traveled the world with the Chemical and Biomolecular Engineering Department to learn about global spring traditions in varying countries, tasted new cuisines, and connected with different cultures. “It was no coincidence that we celebrated this event on the first day of Nauryz” says Joseph Menicucci, ChBE Associate Chair and Teaching Associate Professor.
“In my first year as a professor in Kazakhstan, I had the pleasure of sharing part of our culture - a Thanksgiving meal - with faculty and staff from around the world. The following spring, we all celebrated Nauryz (a celebration of spring) together with our local colleagues. These experiences reinforced the idea that - while we might all come from different cultures, countries, and religions - we all grow closer when we share our cultural celebrations with each other”.
Mahboubeh Boueshagh a second-year PhD candidate in Earth and Environmental Science at Lehigh University, working with Professor Joan M. Ramage, is originally Persian from Iran and came to the U.S. in September 2021 for her PhD program. She shared her passion for her home country's history and traditions with the goal of helping others gain a deeper understanding and appreciation of Iran. “I love Persian culture. It's always rewarding to see others become more interested and engaged with a culture that I care so deeply about. The event left me feeling even more proud” says Boueshagh.
Shiqin He a PhD candidate in Chemical and Biomolecular Engineering at Lehigh University, working under the guidance of Professor Kelly Schultz, is originally from Wuhan, China. He expressed her deep appreciation for traditional Chinese culture, particularly the spring activities that are celebrated throughout the country with the group. As a child, she fondly remembers participating in these activities with her family and friends, and now she enjoys sharing her cultural heritage with others through presentations and community events.
Professor Menicucci’s former student from Kazakhstan, Dr. Galiya Magazova (who is currently employed as a chemical engineer at Evonik) showered the group with “shashu”, which is throwing candies and coins around people with positive affirmations, and also baked up a tasty traditional Kazakh treat - bauyrsaks. Magazova was born and raised in Karaganda, Kazakhstan, ultimately coming to the U.S. in 2027 to pursue a PhD in chemical engineering at the University of Notre Dame. “I wanted to inspire students to pursue chemical engineering all the way to a doctorate level and share my culture” says Magazova. “The event felt festive, just like Nawryz back in Kazakhstan, which made me feel very welcomed, with curious students and amazing food”.
And while the brick-and-mortar Jenny’s Kuali might be a thing of the past, Jenny Lim and husband Roy, both from Malaysia, are still serving the community through popup cooking classes as a way to continue sharing their decadent Malaysian cuisines. “We want to introduce foodies to Malaysian cuisine and teach those who would like to learn to make some of our favorite dishes”. There was no hesitation from the group when the Lims asked for participates to join in to make their own creations.
Menicucci, “I am grateful to all of our guests for volunteering to share their spring traditions with our students, faculty, and staff.
