Ethnic Comfort

摘要

With the growing influence of foreign cuisines on American menus, the description of comfort food has become broader than ever before. Operators like Martin Breslin, director of culinary operations for Harvard University Hospitality & Dining Services, are introducing new dishes that resonate with customers who come here from other lands with vivid memories of their mothers' kitchens. Take, for example, Korean barbecue, bibimbap, or curry and naan-traditional Korean and Indian comfort dishes that have been embraced by Harvard students.