A Stressed College Student’s Meal
Ramen can be considered one of the best global dishes in American pop culture due to its accessibility and affordability. Since post-world war II, ramen has become a nutritious, delicious soup that people from all cultures have desired to consume. It was thanks to the increased American export of wheat and economic boom during the 1950s that allowed Japanese chefs to establish ramen as a staple, affordable lunch. This staple lunch seamlessly slipped into American culture, and appealed to the rising generation of young, sleep-deprived college students on tight budgets. It shouldn’t be surprising that an alternative, cheap soup, which still provided basic nutrition, sold to college students or anyone who held a tight budget for dinner. Despite the fact that there’s many high-end restaurants, such as in New York, which sell extravagant ramen for a high price, instant or microwavable ramen can be held as the best substitute for a quick, appetizing meal. However, ramen’s increasing popularity amongst American culture begs the question: how do we deal with student’s access to more affordable meals? Can ramen be reformed into an even healthier, but affordable alternative with less preservatives for people such as college students?
