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Recently nominated for 12 Tony Awards, Natasha, Pierre & the Great Comet of 1812 has been called one of the best Broadway musicals of the year by The New York Times and Time Out New York. The Hamilton New York City program had the chance to see the “electropop opera” at the Imperial Theatre on April 26.

It can be hard enough to get a table at New York City's Prune during the dinner rush or for weekend brunch, much less midday on Wednesday, when it isn't even open. A popular East Village spot, the cozily cramped restaurant seats just 30 people.

Weekly field trips have taken the New York City program from the food trucks outside the Columbia University campus on 116th Street to the Museum of Food and Drink in Brooklyn to Katz’s Delicatessen on the Lower East Side and dumpling counters in Chinatown. On a recent Wednesday, the group was treated to a tour of the Tumbador Chocolate Factory in Brooklyn.

The New York City program took a field trip to NYU’s Bobst Library Fales special collections. NYU is home to the Marion Nestle Food Studies Collection, an expansive array of publications documenting the 19th and 20th century evolution of food practices in America, especially New York City.

The New York City program made the most of recent spring weather, taking a trip to Columbia University’s campus to get lunch from the row of Chinese, Korean and Thai food trucks in front of the campus’ main gates. The food trucks near Columbia reflect the university’s changing demographics.

An evening at Lincoln Center’s David Geffen Hall offered a refreshing change of pace for the 14 busy students taking part in this semester’s New York City program directed by Professor Naomi Guttman. Thanks to a generous donation from Karen and Kevin Kennedy '70, the group attended a New York Philharmonic symphony concert on March 1.

Hamilton’s Program in New York City visited the Museum of Food and Drink (MOFAD) in Williamsburg. MOFAD’s current exhibit, “Chow: Making the Chinese American Restaurant,” dovetails neatly with the NYC program’s food-focused curriculum, which emphasizes the impact of immigration on the development of American cuisine.

Students in the New York City program continued their culinary exploration of the city with a trip to Little Italy and Chinatown. Titled “Eating the Big Apple: Global Food and Food-writing in New York City,” this semester’s program examines the way globalization, history, and culture contribute to the way we think and write about food.

The 14 students taking part in the New York City Program this spring began their semester with a whirlwind tour of the art, food, history and culture that New York City has to offer. The program, directed this semester by Professor of English and Creative Writing Naomi Guttman, is titled “Eating the Big Apple: Global Food and Food-writing in New York City.”

Andy Chen ’16 has a short-term plan and a long-term plan. He’ll spend a semester studying biotechnology at National Tsing Hua University (NTHU) in Taiwan, then launch a cell phone-based health and education service in Kenya with Leonard Kilekwang ’16.