Issue 2: Food Currents Across Tables and Tongues
This issue of The Current lives in FOOD—tastes after a stressful exam, hotpot tables we gather, and stories behind every meal. From Mosu to global milk tea rivalries, we explore what food brings us. It is not just about what we eat, but why we eat, and who we eat with.
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Milktea analytics: Gong Cha vs. Chagee
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Tea, Tradition, and Tenacity: Chagee’s Journey to Become the 'Starbucks of the East'
Daring to dream is the key to success.
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Blending Tradition and Innovation: The Gong Cha Franchise Model Brewing Global Loyalty
From Taiwan to Troy: How Gong Cha Built a Global Community Around the Classical Taste
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Gongfu 3.3
Black Tea, Milk, Pistachio Cloud with Toasted Meringue, Less Ice, Less Sugar
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Narrative
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Voices from the World: Food Edition
It’s not about the food. It is about who is sitting in front of you when eating the food.
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Fried Rice With Eggs: Home Across The Sea
My narrative: fried rice with eggs and who I am today
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Dolma—An Egyptian Cuisine
Cuisine of classical Egyptian food usually made by his grandma from Seb Sobeih
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About Mosu
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Analytics
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Overloaded Caffeine in Finals Week: Assessments Survival or Anxiety Boost?
We are all drinking energy drinks—to what extent are they dangerous?
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Food: Sociology, History, Psychology, Diversity
How does food differ and connect cultures?
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Kale Boost Tea Case Study
Is Healthy Drink branded for health actually Healthy?
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Meet the Curator
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Meet the Curator ✳
Clara X. is a senior studying at Emma Willard School, also the founder and editor of the journal. She is the Editor-In-Chief of her school’s newspaper The Clock. She has conducted research on music’s effect on society, written 15+ articles, led 61 writers/10 editors, and published 80+ articles. She aims to bridge perspectives between communities across continents and ages through themed issues every month.