As part of International Education Week, Brigham Young University will be hosting World Fest Nov. 16-19 in the Wilkinson Student Center Ballroom and Garden Court.
The festival will celebrate international cultures and peoples. Students, faculty and community members will be participating in the events.
“BYU has more than 2,100 international students on campus from more than 100 countries,” said Miles Ogden, International Services student adviser. “World Fest is a great occasion to celebrate the rich and varied cultures represented here. It’s also a wonderful opportunity for the many members of our community who have traveled abroad or who have served missions in foreign countries to continue their cultural associations.”
Participants can enjoy daily performances at noon at the Wilkinson Student Center. Between 10 a.m. and 4 p.m., they can visit the many cultural booths and learn firsthand from BYU’s international students.
The festivities will commence Tuesday, Nov. 16, at noon in the Garden Court with an opening ceremony featuring a Chinese dragon and a cultural performance by BYU’s Living Legends.
The popular Food Fest will take place Thursday, Nov. 18, at 5 p.m. in the WSC Ballroom. Hungry participants will savor authentic cuisine from around the world including Brazilian feijoada, Japanese sushi, Mexican tamales, French éclairs and German strudel. Dishes are priced between 50 cents and $1. Tickets may be purchased at the door.
On Friday, Nov. 19, at 6:30 p.m., there will be a three-course banquet and international entertainment extravaganza featuring students in their traditional dress that will culminate the week’s celebration in the WSC Ballroom. Tickets may be purchased for $10 or $14 at the WSC Information Desk or by calling International Services at (801) 422-2695. They will also be sold at the door until tickets are sold out.
For more information, call International Services at (801) 422-2695, e-mail email@example.com or visit 1351 WSC. Details are also available online at internationalservices.byu.edu.
Writer: Philip Volmar