Values Statement

  • We value individuals for who they are. We value equity, fairness, and the spirit of hospitality.
  • We strive to achieve success by maximizing unique personal and cultural resources.
  • We believe equity and social justice create a more innovative environment, a better community, and a better world.
  • We believe in the power of diversity.
  • We value multiple points of view, perspectives and differences.
  • We celebrate all races, ethnicities, genders, sexual orientations, abilities, and religions.
  • We apply those principles as we engage travelers, consumers, and businesses.


The White Lodging-J.W. Marriott, Jr. School of Hospitality and Tourism Management acknowledges and honors the heritage and rights of Indigenous people. We recognize that our university and community are located in the traditional homelands of the Bodewadmik (Potawatomi), Lenape (Delaware), Myaamia (Miami), and Shawnee People. We pay homage to the original caretakers and appreciate their continued presence and contributions. Additional information and resources are available via the Native American Educational and Cultural Center.

In honor of Black History Month, this week's John Purdue Room Menu features a special entrée showcasing the renowned talent of Chef Edna Lewis!


Ms. Lewis was born in 1916 in Freetown, Orange County, Virginia, one of eight children. Her grandfather, an emancipated slave, helped found the community, hence its name. The family lived on a farm that had been granted to her grandfather and central to the family’s life was food in all its phases: growing, foraging, harvesting, and cooking. Without any modern cooking conveniences—everything was cooked over wood and, lacking measuring spoons, baking powder was measured on coins—food preparation called on creativity, resourcefulness, and ingenuity.
In New York, after a series of jobs, she opened a restaurant, Café Nicholson, in Manhattan’s East Side. She became a local legend and cooked for many celebrities such as Marlon Brando, Marlene Dietrich, Tennessee Williams, Greta Garbo, Howard Hughes, Salvador Dali, Eleanor Roosevelt, and Truman Capote. In the late ’40s, female chefs were few and far between and black female chefs were a rarity, yet Edna Lewis became well known and beloved for her simple, but delicious Southern cooking.
Ms. Lewis was the author of three seminal cookbooks that, to quote The New York Times, February 2006, “revived the nearly forgotten genre of refined Southern cooking (sic) while offering a glimpse into African-American farm life in the early 20th century.” Her cookbooks include The Edna Lewis Cookbook (1972)The Taste of Country Cooking (1976) and In Pursuit of Flavor (1988).
For more about Chef Edna Lewis, her cooking, and the foundation and scholarships founded for those in the culinary arts, see this website:

Hospitality & Tourism Management, 900 W. State Street, West Lafayette, IN 47907, PH:(765) 494-4643, Fax: (765) 494-0327

2020 Purdue University | An equal access/equal opportunity university | Copyright Complaints | Maintained by Hospitality & Tourism Management

If you have trouble accessing this page because of a disability, please contact Purdue Marketing and Media at