Discovering cross-cultural connections

Tsivor began studying Korean in her first year at Brown — but her interest in the language and culture dates back to her teen years, when she was a student at Dr. Richard Izquierdo Health and Science Charter School in the Bronx.

“My math and homeroom teacher was born in Korea and immigrated to the U.S.,” Tsivor said. “From time to time, she would bring in Korean snacks and talk about Korean holidays and traditions. She also started an after-school club where she introduced some of us to different aspects of Korean culture, like art and writing. By the time I came to Brown, I knew I wanted to study Korean more formally.”

Tsivor said she became captivated by Koreans’ use of plants as medicine: Poria mushrooms, for example, are widely used in the country to support immune function and urinary-tract health, and the herb pinelliae is widely believed to ease coughs and phlegm in the midst of a cold.

Learning about traditional Korean remedies reminded Tsivor of her own childhood in Ghana. Rather than popping into the drugstore to stock up on Airborne, Tsivor’s parents would ward off sickness by grinding up seeds from the moringa plant and steeping the grounds in hot water. Tsivor and her family would also frequently eat a local leafy green called kontomire, which is rich in vitamins A and C, fiber, protein and omega 3s, to boost their heart health.

“In Ghanaian culture, it’s common to use food as a health intervention, rather than immediately turning to a pill or prescription drug,” Tsivor said. “I’ve noticed that there’s a similar practice in Korea. On one of our trips in Busan, a teacher was telling me about all the different beneficial herbs and roots Korean people have been using in teas and cooking for hundreds of years.”

Tsivor, an aspiring doctor, is soaking up all this knowledge in hopes that she can later integrate it into her medical practice. She believes that educating patients about the benefits and nutritional profiles of many natural ingredients may help them better understand and take charge of their own health. 

“Prescription drugs may seem easy: You get them from the pharmacy, you follow the directions on the label, and you feel better,” Tsivor said. “But it’s kind of a passive experience: You don’t necessarily know what’s in the pill you’re taking, how it works or what side effects you might get. On the other hand, I think it’s really empowering to have the knowledge you need to go to the grocery store, actively choose your own ingredients and know exactly what they’re going to do for you when you eat them.”

Combining Western medical advances with age-old plant wisdom from across the globe, Tsivor said, doesn’t just come with potential health benefits. She has seen how, in major multicultural cities like New York, an increased awareness of foods and remedies from different cultures can help knit communities together and increase empathy. 

“Food is a big part of almost every culture,” Tsivor said. “It’s a route for you to really connect with people and get to know them a little better. We’re living in a diverse society, so I don’t see why we can’t combine all of our collective knowledge to feel happier and healthier.”