Originally conceived as A Philosophical Inquiry into the Past, Present, and Future of the Human Condition, my Capstone project began as a historical analysis of how world events shaped philosophical thought. But over time, it transformed into something far more personal and experiential. Influenced by a summer course at Columbia and ongoing conversations with curious peers, I found myself wrestling with the abstract nature of philosophy—until I discovered a new lens: food.

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Drawing on phenomenology and existentialism, I began to explore how food—something universal, tangible, and deeply human—could serve as a philosophical tool. Rather than treating philosophy as distant or obscure, I reframed it as something practical and lived. Food became a way to ask questions, challenge assumptions, and deepen understanding. This “Food Philosophy” became the heart of my project: an invitation to view everyday experiences, like eating, as opportunities to reflect on life, values, and the world in motion.

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My research culminated into into a presentation and personalized five-course tasting menus for three faculty members: the Upper School Assistant Director, the Director of Curriculum and Research, and the Head of School. Below, you can see the menus and dishes: