In response to those who were "insulted" or otherwise offended by the Office of Housing and Food Services African-American Heritage Dinner, I would like to try to bring some clarity.

First, numerous books have been written on the cuisine of African Americans, and all have included the items selected for the Housing and Food Services menu. These books include The Ebony Cookbook (available at our Penn State Bookstore) and The Tuesday Soul Food Cookbook among others.

Because certain items may be "traditional" doesn't make them stereotypical. No one meal could possibly incorporate the vastness of African-American culture nor is it feasible when preparing massive amounts of food to lean toward the exotic. Igali cous-cous and ackee are not items one finds at the neighborhood supermarket.

In fact, having been recently introduced to ackee in Jamaica, my attempt to bring some home was thwarted by customs officers who confiscated my supply saying the United States Department of Agriculture banned it.

A most poignant memory from a visit to Kansas City was eating at a barbecue restaurant in the inner city and noting that well over half the clientele in this black-owned business was not black. Very few of us would venture into the suburbs for such fare. In addition, the thriving business done by Church's, Popeye's, Roy Roger's and others in the inner city attests to the fact that chicken (a healthy alternative!) is an important item in the diets of many African-Americans.

African-American traditional food not only involves the types of foods but also the special way of preparing them. This is not stereotypical but is most certainly a reflection of our heritage.