Whether it is baking cookies or preparing a full dinner, making one’s own food is an enriching but rare opportunity for Princeton students. Providing cooking equipment such as pots, pans and utensils to complement the basic appliances already in dorm kitchens is a simple, low-cost way to improve student life and foster a sense of community.
All of the residential colleges, with the exception of Butler, have already realized the benefits of having full-service kitchens readily available to students. These colleges either have made cooking equipment in the kitchens available for student use or allow students to sign out this equipment at the residential college office.
As it stands, there is no such service provided to upperclassmen not in the residential colleges. Though the kitchens in upperclass dorms contain basic appliances like microwaves, stoves, refrigerators and toasters, residents must purchase their own implements to cook in these kitchens. Especially for students who may only cook once or twice a semester, the cost of kitchen supplies can be a significant deterrent to using the existing facilities. The University purchasing equipment for these kitchens solves this problem in a quick and inexpesnive way.
Students in the residential colleges enjoy a variety of services aimed at facilitating a sense of community. The Editorial Board has previously argued that more focus should be put on facilitating interactions among upperclassmen through the dorms rather than through the dining halls. Along with other initiatives — such as instituting dorm-wide study breaks and providing additional support for upperclass Dormitory Assistants — placing cooking supplies in kitchens would offer students a way to transcend the barriers posed by the different dining choices and offer a common experience.
Beyond supplying utensils and equipment, much could be done to improve cooking areas. Many kitchens contain outdated appliances and lack sufficient counter space. This not only makes it less likely that students will frequent kitchens as a social space, it also negatively impacts the eating experience for those who cook there regularly. Despite current limitations in its budget, the University has committed to renovating an existing kitchen for the International Food Co-op scheduled to open next year. When the economic situation improves, renovating the remaining kitchen spaces should be a priority for the University.
The administration is constantly hunting for opportunities to improve social connections between students who choose different eating options, which have long been the main social divides on Princeton’s campus. Access to fully equipped and fully functional kitchens could be just such an opportunity. The University should do its utmost to make sure it does not go to waste.
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