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Final Blog Assignment

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  Throughout the course, I’ve been able to write about what food and identity mean to me and how I relate to the inquiry. My blog is a collection of memories and learning moments. In this blog, I was able to not only share personal moments but also be vulnerable. Admittedly, I struggle when it comes to feedback because I tend to feel discouraged, but in this group, that wasn’t the case. The feedback that I received from my peers was helpful and allowed me to develop my blog and think critically. With the assistance of my peers, I have been able to mature in my writing and have learned to accept feedback, which has been helpful to my writing process.   The blog format has both helped and hindered the development of my ideas. I feel that when you publish your ideas on a blog, they can’t be too short or too long. I used to struggle with finding a balance between being descriptive and not boring my audience to death with a long article. This did, however, lead me to discover the p...
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Critical Summaries Portfolio and Reflection

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Summary #1:   Food Blog - The vibrant background and History of Puerto Rican Cuisine by Deborah Alvarez-Vargas Link: https://rolls.bublup.com/view/005-w-0ad9e012-a179-4305-b9b7-0a37933fef14/carousel     In her 2017 article, The vibrant background and History of Puerto Rican Cuisine , Deborah Alvarez-Vargas shares how African, Indigenous, and Spanish influence has shaped the island's cuisine. Vargas describes a number of dishes, including Pollo Guisado (stewed chicken), Yuca en Escabeche (Marinated Cassava/Yucca), and Mofongo. In the pre-Columbian era of Puerto Rico, Tainos lived off of the land and sea. In the article Vargas describes natives as  "very skilled fishermen" because there were no cattle or “large animals inhabiting the Island.” She mentions that Tainos took advantage of the island's fruits and root vegetables which influenced dishes like Yuca en Escabeche (Marinated Cassava/Yucca) because of their common usage of root vegetables in dishes...
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Interview Reflection

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For this assignment I chose to interview my friend Maharani in the 4 -week Astro Physics program. I introduced her to our inquiry and her first response was “oh thats so cool, I wish I had a blog!”  Here are the questions:  * What do you think about the inquiry, food and identity? * What are some dishes that come to mind when you think about your own food and identity? *How would you define food and identity? She became quite interested in the inquiry and began to look through all the previous blog posts. I explained to her that my posts all had to do with my identity and how this blog has allowed me to explore other cultures as well. She shared that food is a part of identity because its what shapes your pallet and what you grew up eating, which is different for everyone.  Maharani added to the discussion sharing her own experiences with food and her identity. I had the pleasure of being introduced to some of the dishes from her own culture.  Sate Ayam and...
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10 ON 1 Technique: Reflection

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 How GMO Crops Impact Our World?  The 10 on 1 method has allowed me to narrow down some of the main points the article makes. With the help of this system I've been able to further analyze how exactly GMO impacts agriculture and economics worldwide. The article details the pros of how GMO's assist in crops resistance to insect damage and herbicides whilst being more financially accessible. In popular culture, GMO is described as "genetically modified organism" whose DNA is changed using technology. The article finds that the reason farmers turn to crops deemed "herbicide-tolerant" is because they don't have a need to till the soil, meaning they don't have to loosen the soil prior to planting the crop and remove weeds. Not only does this help ensure healthy soil but also lower the necessity of labor and the amount of fuel needed for this process. In addition, these crops have been show to been shown to be less receptive to insects, improving the culti...
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We ARE what we eat: "Direct Quote" Article Reflection

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“Food through Identity” is such a broad topic to make an inquiry because it encompasses so many experiences and phenomena. All of the students in WRT 104 have been able to share their definitions of "Food through Identity" and recipes with the rest of us. With that being said, we have yet to do our own exploring outside of the classroom on how others view the topic. I have selected two different articles that relate and expand on our course inquiry, one about how food and identity intertwine and the second about how  food is the single great unifier across cultures . Article one goes over food, self, and identity and the social sciences behind it. French author Claude Fischler expands on how food has to do with identity and self, saying that it "central to our sense of identity." The article focuses on how the kind of food you eat and what you eat categorizes your social position and status. He goes on to add that there is a kind of "oneness" and "oth...
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PSA Reflection

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Link to PSA:  https://youtu.be/HfWrxGhTru8 In my PSA I would like to increase awareness surrounding representation and quality of ethnic dishes in the dining hall or lack thereof.The specific resources that have been of assistance to me in this process are CapCut, Pinterest, and the Notes app on my phone. All of these programs have allowed me to hash out my ideas and develop a plan. This is incredibly important to my process because I feel it's how I execute my ideas the way I envision it. I feel like making a video PSA is a very creative way of being to relay information and address certain  issues surrounding culture. It's used to reach mass amounts of individuals, thus spreading the message Im trying to get across. The medium wasn't bad but it was intimidating, I was unsure where to go or how to use the programs and make my PSA look presentable. I think that my PSA not only is persuasive but brings awareness to a serious dilemma in Syracuses' dining halls. If Syracus...
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Advertisement Reflection - Pizza Hut Malaysia x DOLLA collaboration

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As someone who is lactose intolerant I find it ironic how much I love pizza. I think it's just the New Yorker in me to like pizza, especially living in an area where there is a lot of Italian cuisine. One of the mainstream western pizza restaurants that I like is Pizza Hut. I feel like their commercials provide their audience with the right amount of taste and sensory descriptors. Much like in the article provided, sensory language increases positive thoughts surrounding food and taste. In their commercials they make the pizza and food look incredibly enticing from the stretchy cheese down to the crunch that the crust makes, its truly a mouthwatering experience. Pizza Hut does a really good job at including a variety of which is what makes their products look appealing, therefore putting them at an advantage in the advertisement/marketing sector.      The advertisement I've chosen to review is a rather recent and perfectly portrays what I mean when I say that their commer...
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