Students have been turning spare change into hot bowls or platesof instant ramen noodles since their invention in the late 1950s.However, reactions from University of Memphis students suggest thelove affair with the instant meal may be turning sour.
"I hate them now," said Brian Eddleman, a junior majoring inmanagement information systems.
Eddleman's was a case of burnout, stemming from his dorm days,when he'd eat the college staple up to three times a day. It was asentiment several students shared.
"I've eaten more noodles than I ever want to eat in my life,"said Sarah Kinnon, a sophomore social work major.
Kinnon regretfully admitted that her budget as a student stillrequires her to sometimes spring for a pack.
Contrary to the cliches concerning students and ramen, unabashedfans of the noodles are hard to come by on campus.
Erica Kawano is an exception whose feet nearly left the groundas she proclaimed her love for the noodles.
"They're just so good," said Kawano, "and they only take threeminutes to cook."
With annual servings of more than 51 billion meals, it'sapparent students aren't the only ones supporting the instantnoodle industry.
Brenda Brown, a cashier at the Poplar Plaza Kroger, said theinstant noodles are also staples of grade-school children and largefamilies. All types of people like their price and convenience,said Brown.
Famed for being a great blank canvas of the culinary world,stories abound on the eclectic ingredients used to spice up thenoodle dish, ranging from eggs to pepperoni. However, the U of Mstudent body prefers a tamer dish, with most finding the suppliedseasoning pack adequate, while some perk up their dishes with adash of soy sauce.
Ramen has long been available in two forms: pack or cup, thelatter invented in 1971. The cup has become the world's preferredform, as 61.2 percent of all ramen now comes in cups, according tothe International Ramen Manufacturers Association.
U of M students, however, go against the grain, with a majorityof those interviewed favoring the packs.
"I don't like anything in styrofoam," said Randi Lynn, anundecided third-year senior.
Parents have long been suspicious of the nutritional value oframen, but as a pasta, ramen does have some health benefits.
Regular consumption of grain foods, used in the production oframen, is associated with a 26 percent reduction in the risk ofheart disease, according to the United States Department ofAgriculture. Grains are also linked with the prevention of chronicconstipation, and the risk reduction of heart attacks.
Parents haven't been completely wrong, however, as diets high incarbohydrates are known to increase the risk of type 2diabetes.
Even if students are growing tired of the noodle dish, the ramenempire continues to expand.
Nissin Food Products, operated by Ando Momofuku, the inventor ofinstant ramen, is currently collaborating with Japan's space agencyto create even-more-instant ramen for space missions.
The partnership's result, known as space ram, is meant toprevent homesickness, said the food company.
