And Martin argues that controversy isn’t always bad. "It should be fun, and it should be controversial. If we can talk about the different ways that different people view things--and if that's brought up by a meal--that is great."

The Imagineers

Meanwhile, HDS dedicates considerable human resources to planning and executing a two-hour extravaganza six times a year.

Executive Chef Michael Miller starts selecting Festive Meals in the summer, consulting recipe books, visiting local restaurants, weighing past successes ("La Groceria") and failures ("Worldwide Vegetarian Day") and imagining new possibilities.

When meals are flops, Miller hears about it. An otherwise-successful Tuscan dinner featured an unpopular chocolate chicken.

"The feedback cards weren't pretty," Miller chuckles.

HDS officials say the meals' food does not cost much more than an average dinner and plan extra costs in their annual budgets. Decorations for the Festive Meals range from $200 to $300 per House dining hall per event, and HDS has learned how to save money by spanning some Festive Meals--like Saharan Nights--over several dinners, sharing props among dining halls.

According to HDS Associate Director of Communications Alexandra E. McNitt, the meals are intended to break the monotony of the regular meal plan--both for the students and dining hall staff. And recently, since some Houses have extra time to execute their meals, "friendly competition" to throw the biggest spectacle ensues, McNitt says.

Mayer notes that the opportunity to be creative increases the staff's skill level and boosts morale.

And if some students, such as Audrey M. Hong '99, worry that dining hall workers are being demeaned by having to "put on a show" for students, HDS officials point to the workers' beyond-the-call-of-duty participation.

Although McNitt, Martin and their marketing staff send packets of suggestions and information to the individual Houses--including paper parrots, little fish and shells, candles (depending on House restrictions) and carefully-researched photographs of colors and scenery to evoke a certain mood--McNitt says dining hall workers incorporate their own decorations from home, sometimes valuables, to create a festive atmosphere.

In the past, HDS employees have taken it upon themselves to build cranberry bogs and brought in tents and canoes to spice up the atmosphere.

"The House system allows students to get to know the staff," Martin says. "They are very interested in the students."

Lessons From the Kitchen

With all of HDS' efforts, some students say they wish the Festive Meal could be a bit more instructive.