BoBo ChaCha Book

bobo chacha

ethnic kitchen + food adventure

BO BO CHA CHA ET HNIC K IT CHEN + F O O D A story telling space for international dishes and memories behind. Dedicate to all the people who have traveled across boarders and the ocean in search of their dreams.

University of Cincinnati / Class of 2017 INTD Senior Capstone by Elly Yao

v

vin many of

Hey! Let’s have beans for dessert tonight.

Possibly with rice on the side?

In many Asian countries, beans and rice are common ingredients for dessert dishes, and yes they are sweet unlike the savory Skyline chili. Green bean barley soup, red bean rice cake, and soft bean curd are some of my favorite childhood memories.

BACKGROUND

11 MORE ABOUT

CONTENTS RES EARC H AND DES IGN

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31

53

WHY FOOD

USER

DESIGN

15

33

65

HOW MIGHT WE

PROGRAM

STORY

19

35

69

CASE STUDY

SITE

SOURCES

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49

CONCEPT

INSPIRATION 05

PART ONE RESEARCH & STUDY GENERAL INF O RMAT IO N

1 2 3

BACKGROUND T HE S TART O F A JO URNEY

In fall 2015, I had the chance to par ticipate in a DAAP study abroad program led by Prof. Edson Cabalfin, along with 20 other architecture and interior design students.We spent our time exploring around major cities in Southeast Asia, at the same time collaborated with some mater of architecture students from University of the Philippines to design resettlement communities for typhoon Yolanda victims, one of the worst typhoon in Philippine history.

URBAN MANILA The Philippines. Cover page of the SEA studio travel log. An eightweek study abroad program focusing on issues and experiences of modern day urbanism in multiple Asian cities. Including Manila, Hong Kong, Bangkok, and Singapore.

Though I was born and raised in Taiwan, a country that’s located right outside the edge of Southeast Asia, I was so surprised and unprepared about many things we experienced throughout trip, and felt as ignorant as many of my peers from the U.S. At my hometown in Taiwan, we hire many construction workers and domestic helpers as cheap labors from Indonesia, the Philippines and Thailand. Often times people are “afraid“ of these foreigners or feel superior than these minor groups, simply because stereotype and the fear of unknown.

I used to have the same mind-set as the general public until I left home to study in the U.S.

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International students enrolled for Fall 2014 represent 7.2% of UC’s total student body. Since 2008, it has an increase of 208% at the undergraduate level.

Source: UC International Services1

MORE ABOUT PRO JEC T AND RAT IO NALE

My status as an international student and the DAAP co-op program allows me to travel and work with people from all cultural backgrounds. I star ted approaching the world around me in a different perspective; things I’ve taken for granted or seen as the norm have changed. Rules that work at this country might not work for others; especially in places where political, racial, and religious conflicts are big issues.

The fact is, number of international students at UC or even in the whole United States has increased dramatically since I star ted school. According to Project Atlas by Institute of International Education, China and India have been the top two origin countries for international students in the past ten years, and students from Asia consists more than 50% of the total international student population2. Thus, college students now will have a bigger chance to interact or even work with these new comers at some point in their lives.

their own standing in this new land; they either stayed in their comfor t zone and created an exclusive “grouping“ or tried so hard to get rid of some personal characteristics in order to be recognized as suitable for the American lifestyle.

The past year was definitely an adventurous year for me, 16 countries across 3 continents during school breaks and an internship in Singapore. Many challenges and difficult moments occurred, but for some reason I was so eager to explore the world. My biggest takeaway - learning from people/strangers I encountered along the way with their life stories, it allows me to understand and appreciate differences better, so now is the time to share and encourage one another!

Although this project will also serve as a conclusion of my 7 years long study in the U.S., “the end of one journey only marks the star t of another,” and I’m looking forward to where it will take me.

On the other hand, I’ve seen many of my international student friends struggled to find 11

Food brings people together on many different levels. It’s nourishment of the soul and body; it’s truly love.

- Giada de Laurentiis

WHY FOOD AS A C ULT URAL BRIDGE

In order to create interactions between different groups including local Americans and new immigrants here in Cincinnati, I’ve chosen food as a medium to spark an interest among people. Food is a huge par t of culture, and throughout my trip I found that you can always find universal similarities to relate to or differences to learn from about food when encounter something new.

It also represents memories of the past - and more impor tantly a sense of home and family, a unique oppor tunity for both groups to share with others something about themselves. Therefore I would like to use food as a bridge to connect people, to memorize the past and also encourage them to step out for their future. With a hope to create friendships and better understanding in between.

K AM AYA N Eating without utensils at kamayan, a traditional Filipino feast where everyone gathers around a communal table covered by banana leaves with food on top. Reinforce the idea of sharing and gathering in many Southeast Asian societies1.

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How might we...

Educate, Inspire, and Create a community between Cincinnati locals and internationals through Food?

QUESTION IDENT IF Y T HE PRO BLEM

Most likely, there will be more and more foreign students on campus at UC, and the government of Cincinnati has also aimed to make the city more immigrant friendly in coming years1. But are we ready for this generation change? Through interviews of Cincinnati ethnic restaurant owners and a culture/ food survey (see precedent and survey section for reference), I found that international students tend to stick within their own ethnic groups; local students have a big interest in learning about unfamiliar cultures and food, however, doesn’t know exactly where to star t.

LITTLE INDIA Indian immigrants in Singapore created a unique landmark for their community. Although building styles are similar around the island, they have painted their homes with bright & a mixture of multiple colors same as what you will see at a Hindu temple.

So how might we educate, inspire, and create a community between Cincinnati locals and internationals through food? The goal of this project is to bring both internationals and locals together, by encouraging them to step out of their comfor t zone, for international students to settle down comfor tably and locals a chance to explore the unknown world.

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TRENDS PRO JECT DRIVERS

Looking at some of the 2015-2016 trend repor ts for food, I’ve found some big patterns across the world. Millennials will be a dominant market for the food industry in the next fifty years, therefore researching on their shopping and traveling behaviors is key, according to Cincinnati food writer and industry leader Grace Yek at Nor thern Kentucky Kitchen Convo1.

A major finding is that - because of globalization, consumers nowadays have became more curious, aware, and adventurous about food. This new generation of shoppers is attracted easily by packaging, loves mashing flavors, emphasizes on food being simple and natural, and fast, easy but inperson access for information deliverable.

People are more willing to try unfamiliar ingredients and exotic flavors, therefore the market is introducing more and more Asian inspired products3.

ROT I J A L A Malaysian net crepe on the street of Little India, Penang. Created by the Indian immigrants in Malaysia, roti jala is a popular tea time snack usually serves with chicken curry and kopi/teh (Southeast Asian style coffee and milk tea).

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CASE STUDY 1 L O C AL F O O D S C ENE - C INCY

I NTERVIEW Te s sa Xuan, Med i a & Ma r ket i ng June 26th, 2016 - In the past five years, local people here have been more adventurous on trying authentic Asian food. Tessa explained, it is probably an expansion of trend that has been occurring in major U.S. cities like NY and LA. Although the Asian food scene in Cincy is operated by a rather small group of people, vendors don’t really reach out to one another for help and suppor t. It took the team quite some time to build up trust between them and restaurant owners, but once the relationship is there operation of the festival became much easier. The government hasn’t put much attention on them comparing to other major events, therefore it will be something to work on in order to get more funding and social suppor ts.

Number of par ticipants have increased dramatically this year which is a positive sign showing people’s interests in ethnic food.

Their future goal is to push Asian Food Fest in Cincinnati to be the biggest and mostknown in the Midwest region. They would also like to see more ethnic restaurants with creative dishes popping up in the city.

The Asian Food Fest in Cincinnati was created by a group of young food and culture enthusiasts back in 2010. Some of their goals are to introduce ethnic cuisine to more people, help and encourage restaurant star tups, bring different communities together, and ultimately to turn Cincinnati into a city of diverse cultures and destination for Asian food lovers1.

One of the challenges they have encountered was lacking of manpower since the festival is fully operated and organized by volunteers. Also, many of the Asian communities here could be exclusive sometimes and don’t really interact with other ethnic groups. Getting vendors to par ticipate was also a problem but it has improved greatly in recent years.

For more information, please go on their website www.asianfoodfest.org to see some fun food stories!

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CASE STUDY 2 UNIT ED S TAT ES

ShopHouse Southeast Asian Kitchen is an extension of the well-known Chipotle brand beyond burritos with an Asian/exotic touch.

Opened in 2011, it follows the same operational format and brand philosophy as Chipotle; but instead of Mexican dishes they took inspirations from Thai and Vietnamese cuisine, trying to create a link between their “healthier� style fast food and the street food culture around Southeast Asia. So far there are 15 branches total in the States, mainly located in West and East Coast cities.

TOP : S hopH ous e Sou t h e a s t A si a n Kitchen We bs i t e , t h e c hai n has announce d t o cl os e d own pe r manently i n M a r ch 2017.

B OTTOM: Ar tis t Re n de r i n g s o f t h e Bourdain Inte r n a t i on a l M a r ke t, de s igned by Roma n & W i l l i ams

Bourdain International Market is a new and bustling project by the famous food & travel TV host Anthony Bourdain. He foreseen a missing piece in the New York City dining scene, therefore aims to bring Asian street food culture to the hear t of America, right at Hudson River Pier 57. A wish-list he created at the official Instagram account includes many hawker food/Cheap-eats from Singapore and Hong Kong, and the rumor is they are scouting for vendors from all over Asia in order to bring people the most authentic taste right from its origin. Opening in summer 2019!

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STUDY SURVEY LO C ALS & INT ERNAT IO NALS

FO O D AND CULTURE In order to get a better understanding of my user groups, an online survey was created focusing on food and cultural information. I want to get an idea about how much people actually know about ethnic food, and also their current relationship with foreigners around.

Within 120 responses (roughly half and half for locals and internationals), I found that locals definitely have an interest in trying out new things, but are lacking information or the courage to do so. International students have a better general knowledge about foreign food, but only to something that’s more popular or they are familiar with. Very few people did well on the Southeast Asia quiz par t, and even people from nearby regions are not exactly sure where it is.

In another question, I asked par ticipants to put down a dish they would like to find at a magical restaurant, most of the international students put down something from their home country but local Americans got really creative with thing from all over the world.

Fur thermore, when asked what do you miss the most from home if you’re overseas, almost all international students answered both people and food. However, most of the locals only put down people.

Some Sample Questions: - How often do you go to a foreign food (non-American) restaurant?

- Do you shop at an international food market in Cincinnati?

- Do you cook foreign food at home? Or look up recipes?

- How likely are you going to try foreign/ unknown food?

- Would you be interested in learning how to cook with a foreign friend?

To see the complete version: https://ellyyao. typeform.com/to/Aleg8t

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PART TWO SCHEMATIC DESIGN EARLY DEVELO PMENT

1 2 3

Forest

+

Ocean

A story-telling space for ethnic food.

+

CONCEPT AND KEY ELEMENT S

Market

Tro p ical Fore s t in S ing a por e , F l oa t i ng Se ttle ment in Malays i a , a n d M a r ke t Place in the P h i l i ppi n e s .

Southeast Asia consists of both Maritime (islands) and Mainland regions (Indochina), as well as a diverse group of people and cultures.

Since the design will be focusing on bringing social and educational values to people through food, a story-telling space for ethnic food will be ideal in order to create tangible connections. Forest, Ocean, and Market are where the food is from, also represent a path of human traveling through different geographical conditions in order to meet others. I’m also inspired by the cultural variety of Southeast Asian food; It is something that the international students here can easily relate to because of its complex historical background, but at the same time not completely well-known. As for the locals, Asian food in the Cincinnati region has been generalized.

Although people are familiar with some popular Asian dishes such as Indian, Chinese, Japanese, and Thai, many of them had little understanding about what they are putting in their mouth.

Interestingly, geographic illiteracy among American youth has been a huge controversy in recent years. A study by National Geography shows 45% of them cannot recognize India on the map, and thought Islam instead of Hindu is the main religion of the country1.

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WHY SEA C U LT U R E A ND CU ISIN E The majority of international students at UC (and also in the United States) are from China and India. At the same time, main influences of Southeast Asian cuisine are Chinese, Indian, colonial culture, with a touch of unique local flavors. It is truly a fusion food from the very beginning.

Top 10 Countries of Origin of Current International Population Country

China India South Korea Saudi Arabia Canada Vietnam Taiwan Sri Lanka Iran Mexico

Number

1306 1139 190 79 73 62 58 47 46 37

Source: UC International Services

23%

41%

36%

China 41% India 36% Other Countries 23% 2 0 1 4 To t al I n t l . E n ro l l m e n t : 3 1 5 0

WHERE IS SEA (S )O UT H(E)AS T (A)S IA

Myanmar

Hanoi

Laos

Naypyidaw

There are eleven countries total in SEA, including Myanmar (Burma), Laos, Thailand, Vietnam, Cambodia, Philippines, Malaysia, Indonesia, Singapore, Brunei, and East Timor.

Vientiane

Thailand Bangkok

Vietnam

Manila

Cambodia

Phnom Penh

Philippines

Pa cific O ce a n

Brunei Malaysia

Bandar Seri Begawan

Kuala Lumpur

Singapore

Indonesia N

I nd ian O c ean

Jakarta Dili

East Timor

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I N T E RN AT ION A L S

LO C ALS

1. Meet with other international students and locals. A place to 2. Gather and remember flavors from home at the library. 3. Support the facility by creating publications or par ticipating in festivals.

1. Learn about foreign cultures and meet friends at cooking classes or library. 2. Shop for foreign ingredients at retail market. 3. Share new knowledge and spread the words with family and friends.

USER PROFILE VALUE PRO PO S IT IO N

International Students around the greater Cincinnati area will be one of my target users.

Many of them who are new to the American culture tend to stay within their own bubble because of language ability; however, the best way to improve this situation is simply step out and interact with others. They will be able to build connections through the program and activities provided; also an oasis or shelter for soul when they are missing home.

C H E F / S TA FF T EA M 1. Teach at cooking classes and purchase ingredients. 2. Interact with guests, cook food, and maintain the food library. 3. Organize events, publication, and come up with new dishes.

Locals who are mainly young professionals working downtown would have a place to try and shop for authentic ethnic food, at the same time gather information and knowledge needed for cooking cer tain products. They can also experience foreign cultures through different sensory exposure within the space.

The Team is a group of food enthusiasts from multiple cultural backgrounds. One observation is international groups here are pretty isolated to themselves. Ideally the space will be able to collaborate with local organizations, with a hope of bringing everyone together in order to build a stronger international community that’s authentic to Cincinnati.

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Cooking Classes

+

Food Library

Socializing and learning through food.

+

PROGRAMS

AND ACT IVIT IES

There will be permanent programs such as cooking classes and a food library, as well as seasonal events/festivals happening in the facility.

Retail/ Publication

GENERAL PROG RAMI NG I D E AS 1. Cooking classes for international dishes 2. A food library for foreign ingredients 3. Retail and display area 4. International festival and celebration 5. Publications to teach people about foreign food and also serve as ads 6. A combined online platform

Cooking classes are targeting at international students who just came to Cincinnati and don’t know how to cook for themselves, it also provides an oppor tunity to meet new friends. By looking at all class schedules in the summer 2016, local ethnic cooking classes are at a rather low ratio of 1:5 or 1:10 (foreign vs. new American) among many popular places that offer culinary courses, including Jungle Jims, Findlay Market, Sur La Table, Cincinnati Culinary Institute and so on.

Food Library is a place where you can find information and recipe for foreign ingredients, with physical products stored and presented.

It is a library of all senses in order to give you an authentic journey to a far away land through food. People will also have the chance to purchase displayed ingredients at the retail area, with weekly publications feature stories behind and ideas for how to cook them.

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O VER- THE -R HINE UC Campus

Findley Market

W

D o w nt o wn

Wa sh i n g t on Park

SITE SELECTION NEIGHBO RHO O D

OTR or Over-The-Rhine is a historical neighborhood located right in between UC’s main campus and Cincinnati downtown, Ohio. The distance between UC and downtown area is approximately 15 min by car and will be connected through the new Cincinnati streetcar system in near future. It is not only a hot bed for new restaurants and businesses, but also an attraction of the city.

CRITERIA FOR SITE EVALUATION - Many of the international students don’t have cars, therefore somewhere closer to campus and have access to public transportation would be necessary.

- It will be a location that can also attract young professionals working in the city, or visitors and business travelers who are not completely familiar with the area. A place local people talk about and visit regularly to shop and dine.

- Where fun activities, concer ts, events are happening. To gather audience easily in order to spread the words out. Also an area that could let internationals explore the uniqueness of Cincinnati.

- In my survey, many of the internationals pointed out that they also miss the lifestyle in their home countries, mainly for convenience reason and proximity to everything they need. Thus a area for them to hangout, par ticipate, and perform multiple tasks would be something to consider.

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WOODWARD THEATER

Locate at the corner of Main and 14th street, a 103 years old two-story building with a mezzanine level which offers different ceiling heights. Stage at the center provides a focal

point for this open space; doesn’t really have room divisions therefore one person can observe the whole room at almost any spot inside the building.

1404 main st.

Programming - In general, first floor will be dedicated to cooking classes with a retail storefront displaying publications and food products. In the center of theater there will

be a social lounge for people to dine and hangout after class. Food library is placed on the second floor, and will also serve as a storage space for some cooking ingredients.

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1 . Get To Know More

1 . Ret ail S t orefront

2. Cooking Po ds

2. Scan to Fi n d O u t

3 . D i n e L i ke A F a m i ly

3 . Sh o p w i th Kn ow l e dg e

USER JOURNEY IN T HE S PAC E

Cook Before star ting to cook, staff will give a more in-depth introduction about the dish/ ingredients you are dealing with. Students will be arranged into smaller groups (4-5 people) with one teaching staff per group. Everyone cooks together and suppor t each other. At the end of class, each group will sit at their own round table to share food and conversations.

Shop Weekly/monthly publication and featured menu will be displayed at the storefront to attract audiences. A small por tion of the food library will be shown at the retail area. Customers could scan the product code to get extensive information about the food linked to the library database. Our professional staff on site will be able to answer any question regarding the ingredient. You could also experience it in all senses at the food library.

International Festivals

Dine Like Thanksgiving here, specialty dishes are made for cer tain holidays around the world, such as Chinese New Year and Hari Raya. The idea is to introduce people to impor tant religious/ethnic celebrations, and also a chance to tryout limited-time-only recipes during the event.

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Relevant Code ( I B C ) Type A- 2

Fir e P r o t e c t io n S y s t e m s

Group A-2 occupancy includes assembly uses intended for food and/ or drink consumption.

An automatic sprinkler system should be provided for fire areas containing group A-2 occupancies and intervening floors of the building where one of the following conditions exists: 1. Fire area exceeds 5000 ft2 2. Fire area has an occupant load of 100 or more.

3. Fire area is located on a floor other than a level of exit discharge serving such occupancies

Plumbing Fix tures Water Closets - Male 1 per 75, Female 1 per 75 Lavatories - 1 per 200 Drinking Fountains - 1 per 500 One Service Sink

CODES & DIAGRAM S PACE REQUIREMENT

M e ans of Egre s s

A b o u t t h e Fa c ilit y

Maximum Floor Area Allowances Per Occupant: Kitchen Commercial/ 200 gross, Library Stack/ 100 gross, Business Areas/ 100 gross, Stage and Platform/ 15 net

Full Occupancy: 150-160 Approximately 5800 ft2 usable area total for designing (exclude restrooms and stairs), including 2320 ft2 area for circulation. Each occupant would have approximately 20 ft2 space available.

Minimum Number of Exits: 2 per story Minimum Corridor Width: 44�

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KITCHEN UNIT C O NC EPT UAL DES IGN

Generally features of the kitchen pods will be identical, it only changes where the building shape is adjusted. Each group will have a fridge, an Asian range for woks and steamers, an oven and a sink arranged accordingly to the golden triangle rule for kitchen layout. Two small groups will be sharing a long kitchen island, reinforcing the idea of team work and collaboration.

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SKETCH VIEWS C O NC EPT UAL DES IGN

RIGHT: Entrance View to Retail LEFT: Second Floor Mezzanine 45

PART THREE DESIGN DEVELOPMENT F INAL PRES ENTAT IO N (T O BE UPDAT ED)

1 2 3

VISUAL INSPIRATIONS MO O D BO ARD The overall design and color scheme was inspired by the vibrant culture of Southeast Asia, including historical shophouses and colorful rice-based nyonya desser t.

Pastel pink, yellow, blue and green are deliberately combined either on the facade of buildings or in local dishes. It has became an icon or symbol of this unique culture.

Eclectic Heritage Rough & Refine Shophouses Peranakan Tiles Nyonya Dessert 49

Shopohuse is a common housing type in Southeast Asian towns and cities. Buildings are usually two to three stories high with commercial spaces on the ground floor and private residence above. Besides the regular composition, shophouses also present distinctive characteristics in different areas/countries depending on the occupants. Although there are many iterations of this building type, the Peranakan houses in Singapore amazed me the most. Pink, baby blue, powder green colored houses were lined together, with tropical greens and flowers blooming throughout the neighborhood.

WHY BOBO CHACHA PAS T ELS AND S WEET S The name BoBo ChaCha derives from a nyonya desser t dish bubur chacha. Bubur means porridge in Malay and cha-cha is abundance in Hokkien dialect. It’s made of thick coconut milk that has been cooked with aromatic green pandan leaves, then comebine with multi-coloured root vegetables or tapioca balls. Several versions of this dish can be found all around Southeast Asian countries.

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ENTRY SEQUENCE

Retail

Cook

Dine

Stage

FLOOR PLAN & GENERAL ZO NING

RESTROOMS

DISPLAY /VESTIBULE

RECEPTION

SHOW KITCHEN

KITCHEN AREA

MAIN DINING

STAGE

BOH 53

SECTION ONE S C ALE 1:50

55

SECTION TWO S C ALE 1:50

57

PERSPEC M AI N DI NI NG

CTIVE S PA CE /STA G E

PERSPECTIVE MAIN DINING

59

PERSPECTIVE C O O KING PO DS

61

PERSPECTIVE F RO M S ECO ND F LO O R

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HER STORY

I N T E R N ATI O N A L STU DE N T, M ICHELLE GO H Satay or sate is a common street food that can be found easily in many parts of Malaysia, Indonesia and Singapore. Some said it’s originated from the middle eastern kebob when the Muslim merchants came to Southeast Asia and landed in Java, essentially it’s skewered or grilled meat and seafood served with sweet and spiced peanut sauce. Although there are many styles and ways of eating the dish, a unique combination that Michelle and her family enjoys is Satay Celup with Tom Yum soup.

Born and raised in Kuala Lumpur, the capital of Malaysia, this is Michelle (Sook Kuan) Goh’s very first semester at UC and also her first time studying abroad. With a focus on chemical engineering, she is also an active member in many international and cultural groups. Pictured at UC Holy Fest 2017.

They enjoy the sour and spicy taste of Thai tom yum soup, it raises appetite and also balances out the sweetness of satay sauce. The word celup means dip or dye in Malay, usually family and friends would gather to enjoy a table full of satay ingredients together. Instead of grilling the meat, people would “dip” all kinds of food into in a pot of boiling soup or sauces like spicy curry.

This style of eating is popularized in the more Chinese influenced city of Malacca and has a wider selection of food without halal restrictions.

However, when asked what type of food she misses the most, she always says it’s the herbal soup her mom makes at home.

HOME RECIPE MALAYS IAN S ATAY

MAIN INGREDIENTS - 4 chicken legs and thighs (preferred) - Bamboo skewers, soaked in cold water for 2 hrs - cucumber and onion, cut into small pieces - oil for blasting - see cooking method for marinate sauce Recipe adjusted from rasamalaysia.com

Blend shallots, lemongrass, garlic and ginger using hand blender or food processor until it becomes a smooth paste. Mix the paste with chicken and add ground coriander, cumin, turmeric, brown sugar, salt and oil and combine well. Cover and marinate in the fridge for over night before grilling to charred. Serve with satay sauce & rice cake, 65

So, what would you like to see at BoBo ChaCha? maybe a dish you miss the most from home or something new you want to cook/try.

TELL ME YOUR STORY OR LEAVE A NOTE HERE After all, it’s a kitchen for everyone.

Come join the crowd and have some fun!

SOURCES I M A G E A ND RE FE RE N CE P. 8/9, IMAGE “Boarderless.” SEA Studio Travel Log, Fall 2016.

P. 10/11 1. “UC International: Profile Repor t.” UC International Services, 2015. Web. July 2016.

2. “International Students in the United States.” Project Atlas. In stitute of International Education, 2016. Web. July 2016.

P. 12/13 1. Bledsoe, C. L. Riceland. Englewood, NJ: Unbound Content, 2012. Print.

P. 14/15 1. “Mayor’s Task Force On Immigration.” Office of the Mayor.

City of Cincinnati, n.d. Web. July 2016.

P. 16/17 1. “July Kitchen Convos - Nor thern Kentucky Incubator Kitchen.” Nor thern Kentucky Incubator Kitchen. Rachel Desrochers, 20 July 2016. Web. July 2016.

2. “Technomic’s Take: 2016 Food Trends.” Technomic Inc. PRNewswire, 26 Oct. 2015. Web. July 2016.

3. “2016 Food Trends.” Global Food Forums. Whole Foods Market, 2015. Web. July 2016.

P. 18/19, IMAGE “Asian Food Fest- May 14-15, 2016.” Asian Food Fest. Asian Food Fest, 2016. Web. July 2016.

P. 22/23 1. Info and Image - Yao, Elly. “Food Culture Survey.” Typeform.

Typeform, 2016. Web. July 2016.

P. 26/27 1. Trivedi, Bijal P. “Survey Reveals Geographic Illiteracy.” National Geographic. National Geographic Society, 20 Nov. 2002. Web. July 2016. *Images are all personal collection.

P. 28/29 1. “UC International: Profile Repor t.” UC International Services, 2015. Web. July 2016.

OTHER LITERATURE 1. Janowski, Monica, and Fiona Kerlogue. Kinship and Food in South East Asia. Copenhagen: NIAS, 2007. Print.

2. F., Somers Heidhues Mary. Southeast Asia: A Concise History. New York, NY: Thames & Hudson, 2000. Print.

THANK YOU S EE YO U AGAIN S O O N! Special thanks to my family, peers, and all who have participated in the design process. You are the inspirations of my life.

University of Cincinnati / Class of 2017 INTD Senior Capstone by Elly Yao

To many international students, food not only represents memories of the past but more importantly a sense of home and family. Bobo ChaCha is a space for both Cincinnati locals and internationals to come together and socialize through cooking/

dining foreign cuisine, with the hope to achieve a more diverse community and better understanding in between. visit happyelly.squarespace.com to see more projects. Š 2017 ELLY YAO All Rights Reserved.