Student food doesn't always have to be disgusting amalgamations of things mixed and mashed together to create strange new flavours. In texts such as Evelyn Waugh's Brideshead Revisited, although they may be extravagantly rich, Charles Ryder and his university friends overindulge on delicious food. Charles describes the food that they eat, he says "of melon and prosciutto on the balcony in the cool of the morning; of hot cheese sandwiches and champagne at Harry's bar." (91) This overindulgent relationship they have with food is seen in many other texts that show students of all ages eating plentifully and extravagantly. When looking at Harry Potter and the great hall we are shown students with delicious food. 

However what we realise from the images of these students eating is that they did not make their own food. Cooking your own meals as a student is a pivotal part of your independence. From having food cooked at home to having to shop, prepare and cook your own food is a large step. After reviewing a number of student cookbooks for The Independent newspaper, chef Ainsley Harriet said 'Think about your first kiss - if you did it and it was bloody awful, you might not do it again, It's the same with cooking - you start off gradually, you get your confidence, and you build on that. Don't be too adventurous to start with - learn how to cook one dish well.' students must become confident before they begin cooking, gaining their independence. The mass overload of student cook books in the past years is testament to the fact that students need guidance when first beginning to cook. Titles such as Hard up and hungry: Hassle Free Recipes for Students, by Betsy Bell and Cheap as chips, better than toast: Easy recipes for students by Miranda Shearer, highlight the wish to introduce students to food through easy recipes so as not to intimidate first time cooks. Student food is changing with so many student cook books however is it working? and do these recipes really help students 'get into' food?