Ethnography Revised 

After being so utterly done with the food at the DUC, I began my journey to the highly recommended Cox Hall to find any other food resource that would not be 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 and had not visited it yet. On Thursday, I decided to spend my Dooley dollars and make my much anticipated visit to Cox for an early lunch.

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

There is 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 at. The smells reminded me of a home cooked meal made by any fancy or family restaurant. As I surveyed the stations, I opted for the sweet, spicy, and exotic smelling Indian Bhojanic. Anxiously waiting in line, I realized I only had 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 filled with spicy chicken, brown rice, scallions, and ginger infused soy sauce. I glanced at my pre-packed sushi with an unfulfilled look and took my first bite of my California roll. My friend urged 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 a change in their meal plan, 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 first year Emory students, Cox Hall proves to be one of the best culinary choices on campus, with its only downsides being price and crowdedness.

 http://food-feelings-and-film.blogspot.com/2016/09/ethnography-post-after-being-soutterly.html

Alcapurria Revised 

It was Christmas 2005, the first time I would encounter my distant family. Since as long I can remember, the only family I had ever known were my parents and grandmothers: no siblings, cousins, or uncles that I had spoken to or seen. For me, these people were merely characters in my mother’s stories, until one day, when my mom received a call from one of her brothers. He wanted to arrange a family reunion. She was so excited that she could not contain her emotions; she was thrilled to see them for Christmas after so many years.

The holiday season in Puerto Rico cannot be compared to that of any other place. Once you take your last bite of turkey at Thanksgiving dinner, Christmas has begun. The streets are decorated with bright lights, colorful flowers, and many garlands. Everyone forgets about their struggles and is ready to celebrate the greatest season of the year. 

The typical “parrandas” start, which are Christmas carolers on steroids. They knock on your door and will not take no for an answer, and after they are done singing their off-key songs, they expect to be invited in for a meal. During this time people are rarely alone. Every week is full of dinners, concerts, and reunions. The stores are so crowded that it seems as if they were giving out free merchandise instead of selling it; the same can be said for supermarkets and restaurants. 

After hanging up the phone, my mom began to work arduously; she had only one month to accomplish the family reunion. Probably the most crucial part of any gathering on our island is always the food and beverages. “Lechón con arroz con gandules” is a Puerto Rican Christmas staple, that is the equivalent of a sweet honey ham with mashed potatoes.  “Lechón” is a spit-roasted pig. Cooked to perfection, with its golden brown toasted skin, tender meat, and garlic, oregano, and cumin undertones. This is paired with “arroz con gandules,” a yellow rice with pigeons beans, which is cooked in a big pot in which lard, garlic, bay leaves, tomatoes, and onions are sautéed, simmered and reduced to produce a very pungent stock for the rice. My grandmother's secret ingredient for the rice is plantain balls, which she says gives it the flavor of the mountain

My mom pondered if she should adhere to this traditional meal or do an array of popular Puerto Rican dishes. She opted for the traditional route, but would make “alcapurrias” and “bacalaitos” ­­-- which are fritters, one stuffed with ground beef and the other with cod,-- as appetizers and a few different side dishes, to complement the meal. Finally, for dessert she would stick to a simple “tembleque” which is a creamy coconut custard, topped with cinnamon and nutmeg to complement its sweetness. 

Finally, the long awaited day came; we woke up at 4:00 am to start cooking. My kitchen was divided into stations, some women peeling green plantains on one side, while others made dough for the fritters. The men set up the pig on “la varita”, a thick stick which holds the pig in an open flame in order for it to cook. While all this was happening, the women sang in unison some of our traditional Christmas carols. As the hours passed, dishes were assembled, and the kitchen emitted the most comforting and inviting aroma: the sweet smell of Christmas. We had finished preparing most of the dishes, when my mom stopped everyone and announced that our family had arrived, and that it was time to pick them up at the airport. 

My heart was racing; I was so excited finally to meet them, but at the same time I feared the outcome. When we saw them walk down the terminal, I was disappointed. I had seen pictures of them a long time ago, but for some reason, I had thought that they would resemble me physically; that could not have been farther from the truth. My cousins were as white as snow, with light brown hair and sparkly green eyes, while I am tanned with dark brown hair and brown eyes. As I went to greet them with a hug and a kiss, they greeted me with a cold hand and a hello in English, which was my first encounter with culture shock. 

On the way back home, my uncle made us stop in McDonalds so my cousins could get dinner. I felt insulted when he did this. He had not given my cousins the opportunity to try my mom’s food. I looked at my mom, and she warned me not to say a word. We arrived at our house, and when my uncles heard the music they started singing and dancing, then we all sat down and prayed before having our meal. 

The food was unbelievable! The pork was cooked flawlessly: it was juicy and tender, and the rice was fluffy and flavorful. The “tembleque” was the perfect creamy consistency and just the right temperature. We passed the food down the table so everyone could enjoy a bit of everything. I was sitting next to my cousins, and I offered them an “alcapurria”, which to my surprise they took. Looking back at it now, they probably thought it was a leftover chicken nugget from McDonald’s. 

At first, their faces were expressionless, but as they took the second bite I saw their delight and offered another one. After tasting the “alcapurria”, they tried a bit of everything and enjoyed it all. Their response to our food made me grow more comfortable with them, to the point that, as the night passed, that initial coldness disappeared. At the end of the evening, we were dancing and singing as if we had known each other forever. That night I realized that no matter how we looked physically, what our upbringing was, what language we spoke and what are preferences were, we had a connection like no other: we were family. 

 http://food-feelings-and-film.blogspot.com/2016/09/alcapurria-it-was-christmas2005-first.html

Audience and Genre Revision

When beginning the arduous task of writing, one must keep in mind who the intended audience is, based not only on the style of writing that will be more efficient, but also the theme, and the means by which it will be communicated. The theme is very closely related to the genre. Specific topics are appropriate for varying genres. For example, fan fiction may be suitable for blogs, but not for a formal literary magazine. This appropriateness is not only dictated by the theme and genre, but also by the audience. For example, nonfiction tends to be geared more toward an older audience, while fiction is more focused on younger readers.

Also, the genre is the type of work you present, which can be published as a blog, essay, play, or letter. It is important to note, that genres can range from something as scholarly as a journal or encyclopedia, to something as commonplace as a Facebook profile or a set of instructions. Genres would also affect your audience; for example, more scholarly publications are intended for an educated audience between the ages of twenty to fifty, while a blog serves as a better means of publication, to communicate with a younger crowd of teenagers and college students. Every work has two audiences: a target audience and the actual audience. Writers must evaluate their style and genre carefully to attain their preferred audience. Knowing how to employ these two paramount aspects of writing, audience and genre, is one of the secrets to being a successful writer.

http://food-feelings-and-film.blogspot.com/2016/09/audience-and-genre-when-beginning_4.html