To celebrate the contributions of Black Americans for Black History Month, Cornell Dining has released an all-new menu to Toni Morrison Dining Hall this February. Among the new dishes is
an “African-inspired Red Sauce Cheesy Flatbread” that will replace the dining hall’s signature cheese pizza for the remainder of the month.
“We wanted to make sure that we represented the diversity of what I have just now learned is known as ‘the African Diaspora,’” said Greg Bullis, Director of Cornell University Dining. “Through bringing dishes from places like Nigeria, Ghana, and uh, the other ones, to our campus, we hope to grow an appreciation for the flavors of Africa.”
The menu, which was created by “a diverse group of people of all races and nationalities,” includes inventive dishes such as “West African Noodles and Butter,” “East African Salad with Spiced East African Dressing,” and “North African Mineral Water.” Students from all cultures, such as Sebastiano Romano ‘25, are taking full advantage of the dining hall’s mosaic of African flavors.
“I used to think that African food was very foreign to me and that I wouldn’t enjoy its flavors,” said Romano, an international student from Italy, “but the African-Inspired Red Sauce Cheesy Flatbread is amazing!”
The positive reception of this year’s menu has inspired Cornell Dining to continue its initiative in the coming years. According to Director Bullis, a green bean casserole inspired by the Horn of Ethiopia and a meatloaf with “influences from the Swahili language” are currently being developed for the 2025 menu.
The Cornell Dining team will continue its inclusion efforts for Asian American Pacific Islander Heritage Month in May, with Indian-inspired Tomato Parmesan Naan and Japanese-inspired Noodles with Japanese-sounding sauce, which they believe is sure to be a hit with students from all across the Western Hemisphere.
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