Adolescence 

Teenage years are notoriously known as the most ardent years of one’s life. A rollercoaster of emotions, in which we face our hardest challenges, deepest loves and ultimately we find ourselves. I choose three pictures which I believe capture some of the most common feelings and behaviors of adolescents. 

The order is not by chance, but in order of the time we discover some of these key emotions. The first image embodies happiness, joy, youthfulness, exhilaration, and vibrancy. The girl in the picture looks lively, blissful and animated. She exhibits spontaneous laughter with a glowing demeanor. I interpret this as the beginning of adolescence when you explore new things and view everything with and open mind and a hopeful perspective. I utilized brightness to create a more cheerful ambiance.  The second image centers on harsher feelings like animosity, disgust, anguish, and pain. I used a black and white filter to depict these harder times as darker and cloudy. It portrays how trying new things it can often go astray, leaving us hurt and afflicted. The third image explores a more complex set of feelings. It embodies the sensual nature that comes with growing up - the change from being an innocent young child to an attractive women. It shows this coquettish aspect while still being juvenile. It also displays how food can depict different feelings and behaviors. The way she is eating the frosting is what gives the image its playful, flirty nature. I focused the image on her mouth to make this the focal point. I also highlighted her red nails and green eyes to give another dimension of color and passion to the photograph. All these images sum up to one thing: adolescence which in itself is a beautiful art form. 

Ethnography post Revision

After being so utterly done with the food at the DUC, I began my journey to the highly regarded Cox Hall to find any other food resource that wouldn’t be the classic grilled chicken, limited salads, and fattening ice cream. Most students speak of Cox Hall as the food haven at Emory. Due to the fact that they do not accept Meal Swipes, I had left it as one of my last food options. On Thursday, I decided to spend my Dooley dollars and make my much anticipated visit to Cox for an early lunch.

As I enter through the transparent doors, I see various shapes and colors adorning the walls and ceiling. It immediately reminds me of a shopping mall food court.  I was surprised to find such a crowded space so early in the day. The atmosphere is considerably different and diverse from that of many of Emory’s dining options. Here you encounter people like upperclassmen, professors, doctors, nurses, and medical students. The open structure and array of tables make the room look spacious even with its congested lines. After being hit with the wave of people, you are rapidly bombarded with a variety of options.

Something from every cuisine you can crave. Cox offers endless possibilities, from grilled burgers to fresh salads, creamy pasta, flavorful Indian and Asian food, spicy tacos, and crepes. An aroma of diverse cultures and flavors surrounded me while I was trying to choose the station I wanted to eat. The smells reminded me of a home cooked meal made by any fancy or family restaurant. As I survey the stations, I opted for the sweet, spicy, and exotic smelling Indian Bhojanic. Anxiously waiting in line, I realized I only have twenty-five minutes before my next class. I decided to sacrifice my craving for Indian Bhojanic and go for the pre-packaged sushi. I passed the lengthy and slow line and struggled to find an empty seat. .

Thankfully I ran into one of my hall mates who was also having lunch, and I sat with her. I saw her plate of Asian fusion food bowl filled with spicy chicken, brown rice, scallions, and ginger infused soy sauce. I take a look at my pre-packed sushi with an unfulfilled look and take my first bite of my California roll. My friend urges me to try some of her bowl. The chicken was delicious, crunchy with a thick sweet sauce and fluffy brown rice. A big plus to this meal is that it comes in a to-go box, which makes it most convenient for any college student’s late night snack.

Overall Cox offers something different for any Emory first year student that looks for any change in their meal diets or if they are just simply tired of microwaving mac and cheese or eating at the DUC. It offers variety, good flavor, and new faces. As said by a current first-year student Carla Rodriguez: “ it is a nice alternative to the monotonous DUC food, plus the taste and quality are a hundred times better”. The only complain of most students is the price (approximately $8-12). Sara Laher said she would go to Cox Hall almost every day if they accepted meal swipes. According to Emory students, Cox Hall proves to be one of the best culinary choices on campus, with its only downsides being price and crowdedness.

Voiceover Revision 

On today’s show, Chef Chu will make a traditional Chinese meal for his family. He will use traditional techniques and methods to make it as authentic as possible.  He begins by grabbing a fresh catfish, removing its scales, and opening its belly. He fillets the fish, drenches it in flour, and fries it. When dealing with the sharp knives he puts his skills to the test always remembering to be careful and cautious. He uses a thousand-year-old technique for frying which ensures the crispiness of the fish without making it too greasy. He then moves on to tackling the squid. Slices the rubbery mollusk down the middle and then chops it in thin slices. He sets it aside and moves on to the vegetables. He dices red-hot chili peppers always remembering to remove the veins and seeds.  

Then Chef Chu approaches the succulent pork belly seared to perfection, just golden brown, but still juicy and tender. Cuts it consistently ensuring that each bite contains the right ratio of meat to fat. He then goes back to cutting vegetables, thinly slicing some white radishes. He cooks the boneless short ribs searing them, and then cooling them and slicing them.

Next, he goes out to his backyard in search of a fresh chicken. Chef Chu carefully chooses one, grasp it harshly by the neck. With this, he prepares a savory meat and vegetable dish with a tasty sauce served with cabbage. The spotlight comes back to the fresh chicken, cracking its bones and preparing to steam it. Finally, the pork-filled dumplings emerge. Using a seasoned ground pork meat and thin dough, he carefully wraps them and steams them until they are a perfect consistency not too gummy or thick, just soft and delicious. With this, we finish this traditional Chinese meal prepared by Chef Chu. Thanks for tuning in we’ll see you next week on Chef Chu’s Culinary Adventure.

Voiceover

On today’s show, Chef Chu will make a traditional Chinese meal for his family. He will use traditional techniques and methods to make it as authentic as possible.  He begins by grabbing a fresh catfish, removing its scales, and opening its belly. He fillets the fish, drenches it in flour, and fries it. While he does this he always remembers to be careful and cautious. He uses a thousand-year-old technique for frying which ensures the crispiness of the fish without making it too greasy. He then moves on to tackling the squid. Slices the rubbery mollusk down the middle and then chops it in thin slices. He sets it aside and moves on to the vegetables. He dices red-hot chili peppers always remembering to remove the veins and seeds.  

Then he approaches the succulent pork belly seared to perfection, just golden brown, but still juicy and tender. He cuts it consistently ensuring that each bite contains the right ratio of meat to fat. He then goes back to cutting vegetables, thinly slicing some white radishes. He cooks the boneless short ribs searing them, and then cooling them and slicing them.

Next, he goes out to his backyard in search of a fresh chicken. He carefully chooses one and takes him by the neck. With this, he prepares a savory chicken and vegetable dish with a tasty sauce served with cabbage. He proceeds to work on his fresh chicken, cracking its bones and preparing to steam it. Finally, he begins making pork-filled dumplings. Using a seasoned ground pork meat and thin dough, he carefully wraps them and steams them until they are a perfect consistency not too gummy or thick, just soft and delicious. With this we finish this traditional Chinese meal prepared by Chef Chu. Thanks for tuning in we’ll see you next week on Chef Chu’s Culinary Adventure.

"Sicily" episode from Bizarre Foods with Andrew Zimmern
Andrew Zimmern introduces his viewers to the Italian island of Sicily. A place influenced by many Mediterranean giants, but ultimately true to its own identity. Most of its cuisine is based on fresh, simple ingredients which come from the fertile lands and vast sea. Andrew Zimmern introduces the markets and restaurants in Palermo. He tries anything from beef spleen sandwiches with cheese, to capennada, to bizarre "fritolla" mystery meat. He then makes his way to the famous elegant restaurant Osteria Dei Vespri, where he tries the delectable plate of a cow's mouth.

 He then embarks on a journey to the famous artichoke festival in the city of Cerda, trying anything from fried artichoke to artichoke gelato. Following this by a dinner of chocolate rabbit with master chef Eleanora, in Viagrande next to an active Volcano. Ending his journey in the fishing village of  Marzamemi, where he goes fishing, visits a fish processor, and enjoys a meal with one of the fishermen's families. He enjoys a delicious meal composed of tuna heart and sperm, cuttlefish eggs, and sea snails.

   “Chinatown Markets” episode from Martin Yan’s Chinatowns 

In this episode, Martin Yan presents a taste of San Francisco’s Chinatown. He describes San Francisco’s Chinatown as its own little world. It is a real breathing neighborhood, home to generations of people who have preserved Chinese culture. He presents the various food markets, utensil shops, and restaurants. In the restaurant, he enjoys a meal with a family of poor Chinese farmers who came to the United States and reinvented themselves and became restaurant owners. After his trip to Chinatown, he goes back to the kitchen to cook an authentic Chinese dish. His first recipe includes homemade lemongrass seafood broth, scallions, wine and shrimp, which with he makes the traditional Shanghai recipe, drunken shrimp. Martin Yan also makes a delicious dish composed of various types of mushrooms and beef. The last recipe he presents is five-flavored chicken with eggplant.