During the Stanford Humanities Institute, I took the course “Colonial Extraction of African Artifacts,” which examined colonialism, cultural extraction, and the movement of African artifacts through a humanities-based perspective.

As part of the program, I completed more than 90 hours of advanced seminar work under Professor Joel Cabrita. Building on the themes explored in the course, I wrote a 10-page research paper examining African and Korean colonial food culture dynamics, using the two contexts to explore how colonial histories shaped food and cultural practices.