Many Bruins moving to Los Angeles from a different city, state or country may find changes to a vital part of their everyday lives: food.

While food at UCLA is ranked first in the nation, some Bruins can find difficulties adapting to it, given the differences in cultural cuisine. However, students may also discover newfound sociocultural and personal meanings by exploring food in this new environment.

Diane Zhou, a rising third-year communication student, said she was excited to eat on campus after learning about UCLA’s ranking as the top college dining hall in the country. She added that the variety of food options in the dining halls impressed her.

“The amount of dining halls and the fact that every single day and every single meal is different – and it’s not even on a rotating week-to-week basis, it’s just totally different – is actually insane to me,” Zhou said.

Zhou also said she appreciates the abundance of international cuisines the dining halls serve, such as Asian food at Feast and South American food at De Neve, as well as the various themed culture nights.

Despite the quantity and diversity of food, food on campus can be a difficult change from home.

Fernanda Aguilar, a rising third-year psychobiology student, said she noticed a significant difference in the flavor profiles and quality of food she consumed when first starting college. She added that the Mexican food on campus tasted different than her family’s traditional Mexican dishes, including tacos and enchiladas.

“I knew it (the food) wasn’t going to be exactly the same (as home) because each region is different, each person cooks differently,” Aguilar said. “But I was definitely shocked at the fact that it was missing so much flavor.”

Changes in everyday food availability as experienced by Aguilar can have adverse effects. In fact, a study conducted on the impacts of cultural food availability found that, for second-generation American college students, limited access to cultural foods made it hard to connect with their heritage. The same study found that a change to food culture correlated with increased rates of anxiety and depression among study participants.

Manav Ganger, a rising fourth-year computer engineering student, said he was surprised by how unhealthy some of the dining options were during the first few times he ate on campus.

“At De Neve, I wasn’t expecting there to be so much, almost like fast food,” he said. “I didn’t really eat that too often when I was growing up, and I didn’t expect the university to offer that option.”

Moreover, a study published in the American Institute of Mathematical Sciences found that many international students studying at universities in the United States experienced challenges when adjusting to the American food culture. In particular, larger food portions and unhealthy food options easily accessible in college dining halls contributed to weight gain.

Though with varying opinions on UCLA’s dining hall food, many students can also explore food by cooking their own food through shared kitchens on campus or in university or off-campus apartments.

According to a study on the role food plays in Chinese international students’ experiences, cooking has a social-emotional component, allowing international students studying abroad to experience comfort when cooking and consuming food from their culture and even becoming a coping strategy for homesickness.

Zhou added that one of her favorite college memories has been cooking Chinese food with her friends who share a similar background as her.

“To see dishes that we are familiar with, but obviously have different takes on or maybe different memories associated with, and getting to cook it together is always such a bonding experience,” Zhou said. “The fruit of our labor tastes amazing because it tastes better when you make it.”

On the other hand, Aguilar said that not only does cooking remind her of quality time spent with her family at home, but it also gives her the freedom to adjust ingredients and flavors to her taste preferences.

“Being able to have the liberty to choose my ingredients and how much of what I’m putting in my food is amazing,” she said. “I’m so excited to go to an apartment next year and be able to cook.”

While some may enjoy the social and cultural benefits of cooking in college, food can also be a way to embark on a personal journey of learning and development.

Ganger said making his own food in his apartment has not only made him more appreciative of his Indian heritage and its traditional foods, but also spurred a bigger change in his eating habits. He added that he began to incorporate healthier foods and explore plant-based options, eventually adopting a vegan diet.

While being apart from family and exposed to unfamiliar dining options in college may be jarring for some, food can also be an avenue for sociocultural connection and personal growth.

“When I was younger, I didn’t really care about my culture that much. The food I ate was just food to me.” Ganger said. “As I’ve learned to cook these dishes for myself at college, I’ve learned that culture is more important to me.”