From the very beginning of the semester, I had no idea what I was getting myself into. I really didn’t. But as time was passing, after I took on the challenge that was this class, I slowly began to realize that the rhetoric of food was more than just something you eat. It’s about having an emotional bond, a connection with food that’s so compelling it can bring out emotions and appeal to audiences. It’s being able to talk about it with others. I learned about this through the projects of my fellow peers, through the discussions I had with them, learning more about what their interests were in regards of food and listening to what kind of texts they’ve encountered in the past that deals with food. I was encouraged by several of them to seek out what I was passionate in doing when it comes to food. When it came to my recipe, it was something that I had cooked before and I had a special connection with, therefore I was able to communicate my piece as a text with ease. My original composition was something I grew passionate about and communicating my interests in respect to food as well as eating healthy was something I found to be second nature. It was because I grew an emotional connection to each project that I became aware of such a bond with my experience of food, that I had the desire to share it with others in the best way I knew how. The Rhetoric of Food is a relationship, it’s an experience that the author has with the text. It’s how one expresses themselves to their audience through of others and themselves.
Author: dmm3883
Best readings of the Semester
One of the best assigned readings that I read throughout the semester was “Tacopedia.” I liked it so much because of the great depths it went to describe a taco. From the very first page, it gave a length definition of the word taco, in Spanish, which I thought was incredible. Then throughout the text, the wonderful use of visuals were not only enticing, but they were used effectively to captivate and engage the reader. It was also reminiscent in regards to my life, whenever I would make dough with my grandma back in Mexico, many years ago. Reading Tacopedia really took me back and it really hit close to home.
Another great reading from the semester that I read for my personal research was the “Unique Ships of the U.S. Navy.” I stumbled across this text during my annotated bibliography project. My topic at the time was ice cream and the reason this text was one of the best that I read because I grew a greater appreciation for the Navy. They used ships to transport tons of ice cream to soldiers out at sea. It was very interesting to learn about the military using ships in such creative fashions. You’d think they would be using them as battle ships but it turns out that they were delivering soldiers ice cream because alcohol was banned and they needed a different substance as a coping mechanism. Also, this reading was a fan favorite from my group whenever I presented my annotated bibliography, leaving me no choice but to choose this text as one of the better ones.
ICE CREAM ANNOTATED BIBLIOGRAPHY
ANNOTATION: NAVY AND ICE CREAM
LOMO SALTADO
CHECK THIS OUT IF YOU WANT A LITTLE CULTURE IN YOUR LIFE
I’ll never forget the Summer of 2016. This was a Summer filled with community, memories and magic. I was working full-time at the Magic Kingdom for a Mission Trip with 43 other people from across the U.S. We all had Wednesday off and decided to travel out of our comfort zones for dinner. We were given the task to prepare international dishes and I had the pleasure of making a Lomo Saltado (Peruvian beef stir fry) with 10 other people. If you’re a person who likes dishes with numerous flavors, texture and color then you’re in for a treat! This dish involves a few things happening at the same time so get your friends to help and get cooking! Let’s take a journey and fuse the latin and chinese cuisine into one
Ingredients:
For the baked fries:
- Canola oil/non-stick cooking spray
- 2 medium potatoes
- 2 tsp of olive oil
- ½ tsp garlic powder
- Black pepper and sea salt
For the beef:
- 1lb of lean beef sirloin
- Sea salt
- Black pepper
- 2 tsp of olive oil
- 1 medium onion, sliced into thin strips
- 1 large yellow bell pepper
- 1 large jalapeno, ribbed and seeded, sliced
- 2 cloves of garlic, crushed
- 2 tomatoes sliced into wedges
- 3 tbsp of soy sauce
- 2 tsp of apple cider soy sauce
- ½ cup of chopped cilantro
Directions:
- Preheat the oven to 400°F. Lightly coat a baking sheet with cooking spray.
- Cut the potato lengthwise into 1/3-inch thick slices; cut each slice into 1/3-inch fries. Place on the baking sheet and toss with oil to evenly coat. Season with garlic powder, salt and pepper. Place on a single layer onto the greased baking sheet. Bake uncovered on the lower third of the oven for about 25 minutes or until tender crisp and golden.
Meanwhile
- Season meat with salt, pepper and cumin.
- Heat a large wok over high heat. When hot add the oil and the steak, cook about 2 minutes, until browned on both sides. Add the onions, bell pepper, jalapeno and garlic and cook 2 minutes.
- Add the tomato, soy sauce and vinegar and cook 1 more minute. Season with more salt as needed, remove from heat and finish with cilantro. Serve immediately with french fries and divide evenly between 2 plates.
LET’S WATCH TV!
Check out my genre in this fun video — Documentary style American Reality TV