By M. Diane McCormick 

Sri Dasgupta once owned a world-buffet restaurant where diners could sample new foods from around the globe without risking buying and disliking an entire entrée. 

The Library’s Taste the World Series has a similar idea. Visitors can try a risk-free bite of global cuisine through Taste the World. The free programs welcome people of all cultures and offer a peek into their culinary traditions. 

The series returns on May 25, when Dasgupta, founder of Upohar World Kitchen, Lancaster, will take attendees on a culinary tour through three distinctive regions of Asia.

Through Taste the World, renowned chefs bring a dish to The Library for participants to sample. The discussions are lively as chefs share their personal stories and the significance of the dishes to their cultures. 

In past sessions, Chef Oliver Saye brought rice cakes that revealed the story of the African diaspora. Chef Jeovanni Ramos shared the history of empanadas and the story of his culinary journey. 

“We want to expose members to different tastes and cultures,” said Library Programming and Outreach Administrator Tynan Edwards. “Many chefs have exciting stories to tell, whether it’s their food journey or the backgrounds of their cultures. There are a lot of good food and good smells for people to try.” 

Dasgupta founded Upohar World Kitchen in 2011, naming it after the Bengali word for “gift.” It began as a catering service employing immigrants, refugees, and others experiencing cultural barriers to cook the foods they knew best. She also branched out by founding her world-buffet restaurant. 

After the restaurant closed following the pandemic, the business returned to its roots as a social-impact, Certified B Corporation caterer serving much of southcentral Pennsylvania. (Certified B Corporations must show they meet specific standards related to social and environmental performance, transparency, and accountability.) 

The May 25 program ties to Asian American, Native Hawaiian and Pacific Islander Heritage Month and takes Taste the World to a new level by spanning several cultures. Dasgupta, a native of India, will bring three dishes representing the rich tapestry of Asian tastes and traditions. They might include a dumpling from East Asia, a pakora from South Asia, and falafel from West Asia, also known as the Middle East. 

“When most people think ‘Asian,’ they think ‘East Asian,’” she said. “Well, I’m Asian, too. It’s not monolithic. There are lots of variations. As you travel from region to region, the food is distinct and different.” 

Edwards said Taste the World represents The Library’s commitment to inclusivity. Some attendees are immigrants enjoying a taste of home. To them, the programs are about “being seen and being able to tell their stories.”   

“When Chef Ramos brought empanadas, a lot of people said, ‘These are like grandpa’s,’” Edwards said. “It’s comforting. Seeing people find that kind of space with us is always fun.” 

Parents use the opportunity to introduce their children to unfamiliar dishes at no cost. 

“It’s intimidating for some people to try something new,” Edwards said. “Maybe they wanted to take their kids out to try it, but it’s expensive. This could be a great opportunity to try something new. If you don’t necessarily love it, it’s okay. You didn’t lose anything. You didn’t risk anything besides putting food in your mouth you’ve never tried.” 

Library Volunteer Services Coordinator Brenda Fernsler is also a Library member who attended Saye’s program. She “thoroughly enjoyed” the rice cakes, which reflect the shared traditions of Africa and the African diaspora. 

“It was such a perfect cultural event, with the food and his background and history,” Fernsler said. “It’s a wonderful way to experience different foods and cultures. The Library can reach out to the different ethnic groups in the area and make them feel welcome and part of the community. Taste the World bridges the culture and the community.” 

The programs also boost the local economy, letting the chefs shine and, as a result, attract business. Taste the World derives its authenticity from chefs who are allowed to “share something as personal as food,” Edwards said. “It’s exciting to see people’s eyes light up when they taste it. They’re thinking, ‘I’ve never had this. I don’t know what it is, but it’s delicious, and I want more.’” 

Taste the World: 11:30 a.m. May 25, Alexander Family Library. For all ages. Registration is required. To register, visit www.dcls.org