Calderos y Comino: Una oda a mi origen

  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...

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...