"I think Madison has a huge variety of world cuisine, especially downtown and on campus. This is a great opportunity for students and locals to get a taste of the world at a somewhat affordable price." After speaking to former University of Wisconsin-Madison Food Science Club president, and Culinary Institute of America graduate, Michelle Tittl, a growing culinary appreciation by the city's student population is unquestionable.

"Many different ethnic cuisine line State Street and neighboring streets, including Afghan, Indian, and Mediterranean. Though think the culinary scene of Madison is still trying to establish itself and is constantly growing, there are [restaurants] that have made a mark nationally including Harvest, up by the capital, for it’s seasonal tasting menus," Tittl adds.

A love of Madison and its culinary opportunity is apparent as Tittl continues, "Madison is extremely unique in that it has such a diverse population. The campus itself, has so much history and culture that has overflowed to the surrounding streets that provide a one of its kind experience for city residence, students, and anyone who is visiting!"

"I love the Russian dumpling place. It really brings back a lot of memories from college, especially after bar-time, its something so simple but has so much flavor. And its cheap, which is great for any student's budget!" Tittl exclaims.

Other university students agree, "Madison's culinary scene is very diverse. There is almost a little overkill, there are just so many places to choose from. Almost," said third year student Dan Pernik, "My personal favorite is Takara, the Japanese sushi restaurant on State Street."

"There are a ton of different places to eat, at any price range," said sophomore Jeff Grummer.

Freshman Sarah Koeppen fell right into the vast food scene during her first year in Madison. "When I first got here I thought it was going to be a lot different than my home town in that there were going to be a lot more ethnic restaurants," Koeppen said, "Turns out, I was right. I like how there is variety right on campus. It makes things interesting! My favorite restaurant is Za's on State street. It's cheap, you don't have to wait long for your food, and the food is amazing!"

The bar scene is another important ingredient in Madison's food community. "I love all types of food the city offers," said sophomore Erica Bell, "and the bar scene is huge! My favorite bar is the KK (Kollege Klub). They have good specials and a fun atmosphere."

Even more interesting is the escalating plentitude of websites and personal blogs. As of recent, I have come across numerous webpages dedicated to reviewing Madison restaurants, informing other citizens about "in and out" bars, and detailed stories recapping the best places for "date night".

Likewise, as students are becoming more aware of the food they eat, the concern over product quality really seems to be a prevalent issue in Madison today. "Knowing how our food is prepared, what is in it, and what makes it taste great, are the three most important things that consumers should be aware of when putting something in their mouths," said Tittl.

The ideas of fresh foods, gourmet preparation, and marketing with a higher standard are also expanding throughout Madison, as Tittl adds "Culinary trends today are proven to be focused on how people really prepare food. More consumers throughout are buying foods that are more fresh, organic, and are less processed. Which shows that we as consumers are more aware of what we are putting into our bodies."

"One thing that’s special about Madison is that its very liberal, and currently the huge organic movement is not seen as a trend, but a way of life," said Tittl, "as well as local, sustainable products that more and more consumers are concerned about."

Overall Madison's culinary growth is exponential. "I love the fact, that restaurants come together during the spring to provide the Taste of Madison which is an extremely fun experience for any individual. I think this is a great opportunity to get to know a little bit of each restaurant in Madison and it makes you realize how diverse the culinary scene really is," Tittl said. " I also love the various Co-ops throughout Madison which supports locally owned stores but supplies a wide variety of products you would not see at your regular grocery store

Though graduated and beginning her culinary and food science career, Tittl "will always hold close to Madison's culture."

"I'll sure miss it," said Tittl, "hopefully future students will continue to cherish the many distinct community values of Madison."