"That's a tough one in the age of P.C. and one we struggle with," says Ted A. Mayer, HDS director. "There are certain things that we don't do well, and they don't necessarily meet the original standard."

For example, some of HDS' employees--many themselves Portuguese--perpetually disagree about the appropriate ingredients to a Portuguese kale soup. Similar concerns emerge when planning an entire Festive Meal.

" I don't know. How do you deal with that ?" Mayer asks. "Not do anything? You take a chance."

Crista Martin, HDS publications and communications coordinator, says it's important to experiment.

"I'd hate to see us not do the meals for fear of offending someone. We try very hard not to do something upsetting or controversial," Martin says.

Professor Watson agrees.

"If they don't try to diversify the food, what are they going to give people? Oatmeal and bread? That's problematic too," he says. "They have to run an institution and feed people. If administrators start worrying about every permutation to diversity, things collapse."

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 way that different people view things--and if that's brought up by a meal--that is great."