Flavors of Heritage: Celebrating APIDA Month Through Food

By: Josie Song '28

Thursday, May 1, 2025, marked the beginning of this year’s APIDA (Asian Pacific Islander Desi American) Heritage month, celebrating over 70 countries and millions of individuals who share ties and history through language, culture, and food. In many communities across the world, food has fundamentally brought people together, sharing love through their craft and hard work. From the colorful assortment of vegetables and kimchi included in Korea’s 비빔밥 (bibimbap), to the tender, aromatic flavors of dim sum, these aren’t just delicious dishes – they’re living stories. 

My personal favorite dish from Korean cuisine is 김치볶끔밥 (kimchi fried rice), a recipe that I grew up with, and is tied to fond memories of spending time with my family, and especially my grandparents. Although the origin of this dish is not clear, it was most likely made with the motive of repurposing leftover rice. The dish ties two staple foods together, rice and kimchi, in order to create a tangy combination of flavors, with the signature flavor being fermented chili. Beyond its simplicity, kimchi fried rice reflects the resourcefulness and communal spirit of Korean home cooking – a dish made not just to satisfy hunger, but to bring people together.

For Serena Zhang ‘28, a food that she finds closest to home is Beijing roasted duck (more commonly known as Peking Duck), which is a dish that originated during the Imperial Era (221 BC to 1911 CE). As she attended junior boarding, she left home at an early stage of her life, and food resonates in a way that brings her back to her roots and her heritage. Peking Duck is characterized by a thin, crispy, tender texture and is usually presented by a chef who thinly slices the meat in front of the guest. Along with the duck itself, other side dishes include scallions and cucumber to enhance the overall flavor of the dish. Rich in vitamin E, vitamin K, and vitamins B1 and B2, this meal brings more to the table than appetizing flavors and cuisine. 

Finally, mango sticky rice is a traditional Thai dessert consisting of rice, coconut milk, and sugar that can top off any meal as well as this article. Consumed primarily in the northeastern part of Thailand, mango sticky rice is typically eaten during the mango harvest season, and is prepared by soaking the sticky rice in water for approximately one hour, and after doing a series of soaking, draining, and steaming. In terms of nutritional value, mango sticky rice is a food that should be consumed in moderation, as it’s a high-calorie, high-sugar dessert. However, mangoes are highly nutritious, as they are packed with vitamins, minerals, and antioxidants. 

Although these meals are all incredibly delicious, the stories and cultures that these foods express make it even more important to celebrate. As food is often deeply rooted in fond memories and acts of love and service, what better way to celebrate this month than to share experiences through delectable dishes?