{"id":919,"date":"2017-02-20T15:26:40","date_gmt":"2017-02-20T21:26:40","guid":{"rendered":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/?p=919"},"modified":"2017-02-20T15:26:40","modified_gmt":"2017-02-20T21:26:40","slug":"callies-research-topic","status":"publish","type":"post","link":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/2017\/02\/20\/callies-research-topic\/","title":{"rendered":"Callie’s Research Topic"},"content":{"rendered":"

\u00a0 \u00a0 In my last post, I discussed the starting\u00a0formations of my topic. \u00a0After reading the excerpt from <\/span>Tacopedia<\/span><\/i>, I knew I wanted my topic to have some relation to Mexican food and the culture associated with it. \u00a0In my early research, I primarily used the UT Libraries ScoUT feature. \u00a0Through this, I found Gustavo Arellano\u2019s <\/span>Taco USA<\/span><\/i>, a book focusing on how Mexican food fits into the vast and varied food culture of the United States of America. \u00a0<\/span><\/p>\n

\u00a0 \u00a0 After this, I hit a block in my thoughts. \u00a0I didn\u2019t really know where I wanted to go with my topic, I just knew I wanted it to have something to do with Mexican food in the broader context of the United States. \u00a0So, I took to Google, and through many blog posts and journal articles, I found my specific topic. <\/span><\/p>\n

\u00a0\u00a0\u00a0 <\/span>Within the US, many of the foods we eat are americanized versions of foods enjoyed in other cultures. \u00a0Often, it is looked down upon to enjoy these \u201cinauthentic\u201d variations rather than the originals. \u00a0What I\u2019ve chosen to explore through my research is how we perceive authenticity of food in America, specifically focusing on Mexican food. \u00a0The article which inspired me to choose this specific topic was Minerva Orduno Rincon\u2019s \u201cThe Authenticity Trap of Mexican Food in America\u201d from the <\/span>Phoenix New Times<\/span><\/i>. \u00a0Her article lightheartedly criticized food critics who judge the authenticity of a restaurant by whether their tortillas were house made, a common facet of perceived \u201cauthenticity\u201d in Mexican cuisine. \u00a0<\/span><\/p>\n

\u00a0\u00a0\u00a0 <\/span>My bibliography will include a variety of sources, but a majority of them will be articles and blog posts. \u00a0I hope to include a diverse selection of authors. \u00a0Currently, my authors are all of Mexican descent, but I have sources from both male and female viewpoints. \u00a0I\u2019m hoping to find sources which focus on this topic from the minds of non-Mexican Americans to compare their viewpoints to that of Mexican Americans. <\/span><\/p>\n

\u00a0\u00a0\u00a0 <\/span>I\u2019m still debating whether my topic is right as-is or if I should change the scale. \u00a0Would it be beneficial to broaden the topic to cover perceived authenticity of all cultural foods in American cuisine, or should my focus remain on Mexican food only? On the other hand, should my topic be narrowed down to a specific food in Mexican cuisine: perhaps just tamales or enchiladas? Right now, I think the scale of my topic is where it should be, but I\u2019m curious about your opinions. \u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0 \u00a0 In my last post, I discussed the starting\u00a0formations of my topic. \u00a0After reading the excerpt from Tacopedia, I knew I wanted my topic to have some relation to Mexican food and the culture associated with it. \u00a0In my early research, I primarily used the UT Libraries ScoUT feature. \u00a0Through this, I found Gustavo […]<\/p>\n","protected":false},"author":329,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-919","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts\/919","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/users\/329"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/comments?post=919"}],"version-history":[{"count":2,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts\/919\/revisions"}],"predecessor-version":[{"id":921,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts\/919\/revisions\/921"}],"wp:attachment":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/media?parent=919"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/categories?post=919"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/tags?post=919"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}