11/27/23

Noelia as Alfonso’s Umami

Alfonso in Umami, a widower and an anthropologist who studies the concept of Umami. He defines it as “one of the five basic flavors our taste buds can identify. The other, the ones we all know, are sweet, salty, bitter and sour. Then there’s umami, more or less new to us in the West. We’re talking a century or so. It’s a Japanese word. It means delicious.” (152) Him describing what umami is, tends to be a point of conversation he repeatedly has with  many important people in life such as Linda and his dead wife Noelia. Umami touches those around him, asking them to think more about their own individual food ways. Alfonso lives in a house called Umami. He also expresses how umami is the reason why he married his wife as it was a concept that intrigued her and begun their future relationship. Umami has contributed to so many aspects of his life, but when his wife dies, it’s almost as if one of his five flavors die, his umami dies. After the death of his wife, he drowns in grief and looses parts of himself such as his devotion to amaranth, he takes a sabbatical and spends his days drinking and uninspired.

10/31/23

The Lasting Impact of Menchú’s Testimonio

While reading Testimonio, I was very moved by how tight knit Menchú’s family and community was. That being said, the way in which the progression of events was written made them even more heartbreaking. Menchú’s community moved as a unit and everyone took care of one another. Keeping that background story and information in mind when reading the second half of this story really brought emphasis on what desperation can force a person to do. We see pure desperation when Menchú’s brother is sold out for 15 quetzales, by a member of a community that he once supported and in turn they supported him. We see how these brutal treatments and torture physically effect communities, but also how they can try to turn them against one another. Moments like this in history are so brutal and key to the destruction of families, cultures and communities. These events not only pain a moment in history but can transcend generations. This reading was so difficult for me personally, as I distanced myself from the reading, to make me feel like this moment in time happened further from the present than it really did. I believe it is always important to keep in mind how close these times are to people and how they still impact our living relatives to this day, or even ourselves. They are not events of the past, they are events that have occurred in the life of those still living. It was hard reading all the way through to the end, to see how they organize and are resilient was moving, while I also kept in my mind how my family chose a different route to a similar situation. To flee and forget. There is a lot of pain fighting the urge to forget these history’s, but what this reading has brought to light for me, was the importance of telling the story, not forgetting history, and not becoming dull to the pain. While writing this, I cry for my family, for those who had to bear witness to such tragedies, and those who fell victim to these brutalities.

10/7/23

Menu literacy and inclusion

As I was reading through “Cookbooks as Historical Sources” many ideas were bouncing around in my head in relation to my own experiences in restaurants.  Before moving to Vancouver, I worked at an Italian restaurant run by Greeks. I had never really thought much of the menu as I had it all memorized and could recite it like a robot. The menu itself lost meaning to me once I started working at the restaurant. 

After reading the article, I took a second to reflect on the value of the menu. I realized how much about the restaurant a diner could learn from looking at the menu. Many of the dishes on the menu were written in Greek and many of the dishes also included ingredients you wouldn’t see in Italian food (or what I think of as Italian food) like gyro meat. The restaurant itself is not advertised as a Greek-Italian fusion, but if you look at the menu it makes it apparent that the restaurant is run by Greeks. 

Not only did the article making me take a second to reflect on my own experiences with menus, what also caught my attention was the idea of examining ethnicity and class within menus. 

The two ideas certainly intersect in the restaurant industry both on and off the menu. 

I don’t go out to eat very often and neither does my family. But growing up I remember a lot of my friends’ families (who were wealthier)  taking me out to eat with them. We would go to these “boujee” restaurants as if it was a casual outing.

I remember how stressed I would become when looking at the menu and realizing that every dish on it was foreign to me, or the language used were words I had never heard. I remember looking around the table and everyone else was chatting and nodding in regards to the food, I felt very left out. It felt like a secret elite club meeting and I was simply a visitor. 

Menus and restaurants can easily exclude people. Even though segregated restaurants are now deemed to be non-existent, there are other factors that prevent EVERYONE from attending a restaurant. The culture a restaurant creates can be appealing to others while unappealing to the rest. Whether it be price, cuisine, location and staff, all these factors contribute into what population of people dine at a certain restaurant. The people who dine at a restaurant also contribute to the creation of the restaurant’s culture. This puts a limit on the extent that people can grow their food vocabulary and mingle with people of other cultures and classes.

09/8/23

I am from coffee beans (Sofia)

I am from coffee beans

from sandy beaches

and the roaring waves of south beach

 

I am from gallopinto

—arroz con frijoles

the aroma of garlic and onion sizzling on the stove.

From listening to the plants

From big sisters and big brother

And my father

From sopa de pollo for illness

and towering cedars.

 

I am from the boiling pot layered with sticks and banana leaves

Steaming,

Holding in the marination of bitter orange,

Calla Lillies,

and birthday pancake cakes.

 

Hi! I am Sofia, I use she/her pronouns and am a first year student here at UBC. I was born in Florida and moved here from Seattle, Washington. 

I took this class in hopes of learning deeper about my culture and the latin community here in Vancouver  (I am nicaragüense). 

Before I moved here I spent a lot of time hanging out with my siblings and taking care of my niece. I like to go out dancing with my friends and like playing sports.  Some of my other hobbies include art, reading, listening to music, cooking and sewing. 

I cant wait to get to know you all and learn in this class!

-Sofia