Reflective Post

Over the course of the quarter this class taught me lots about food and my food values. The aspects ranging from our in-class discussions to our readings to the research we did taught me many parts of the food industry. The insight I gained was typically disgusting and made me reevaluate my food values and choices. While I have always tried to eat a healthy and well-balanced diet I have learned so much about the food industry over the last ten weeks that my diet has shifted even more away from the disgusting eating habits and foods that we discussed in the class. One major turning point for me was "Food, Inc." This was a movie I had never seen and one that opened my eyes to the horrors of meat production in the US. My diet quickly changed excluding some of the Sodexho meat I knew was processed in plants like the ones shown. While the knowledge gained may have been astonishing I feel it is important to be informed and fully aware of all aspects of an issue and proceed to make decisions to change or not from that point. Overall, this class was important not only to practice the various writing techniques, but also to expose us to thinking about ourselves, the course made me think.

EE2

Ian Roche

WRIT 1133

Professor Leake

21 May 2013

Taste and Nutrition: The Deciders

            As humans we have to eat to provide our bodies with the nutrients we need to sustain life. With so many possibilities of food sources in our lives, how does one choose what we eat? After discussing this with a few classmates it came to my attention that people have a wide variety of food values that direct their food choices. Personally I place the most importance on taste and nutrition when choosing my food. I feel these are the most important because not only will I be able to eat a wide variety of foods the taste stipulation promotes happiness while eating nutritious food due to my other stipulation. Once I had decided on my personal food values I began to ask myself why nutrition and taste would be important to me as an eater. After some research I found that taste is genetically linked and reinforced the common ideas that nutrition is important when maintaining a healthful body.

            Taste is one of five senses and is a sense I associate with happiness. Personally, I was raised believing that taste was a sense to give a feeling of happiness. While this is true and argued by Pollan the piece written by Reed proposes the point that, “To guide food selection, the senses of taste and smell have evolved to alert us to the bitter taste of poisons and the sour taste and off-putting smell of spoiled foods” (213). This point concerning how we need taste to prevent ourselves from eating poison and rotten foods is very interesting to me. We not only eat for the enjoyment of eating, but the taste of food allows us to prevent ourselves from eating dangerous foods at the same time. Everyone has chomped down on a food item and then as the neurological signal travels from the taste buds hit the brain and our faces recoil from the taste. Personally, a similar this experience happened to me, a few years ago my younger brother made some cherry muffins and left them on the counter. A few days later I took a bite of one as I drove down the road, my window quickly flew open and the bite was spit out as quickly as possible, I had never been shocked by a food that should have been sweet and was incredibly bitter. Looking down I found the cherries blue and rotten leaving behind the bitter taste. This was a perfect example of how we use taste to prevent eating foods infected with substances our bodies cannot handle. However, as mentioned about taste has not always been just about protecting myself, it is typically how I judge the pleasure of food.

            When food hits your taste buds and the combination from the smell and the taste combine giving a sense of pleasure, that is one of the major reasons I chose the food I chose. While I feel many people can agree that no eating experience is more satisfying than chomping down on an exquisite and delicious mouthful of food Pollan puts this into words in his essay “Our National Eating Disorder.” Pollan writes, “Our taste buds help, too, predisposing us toward sweetness, which signals carbohydrate energy in nature,” (2). This quote is discussing how our bodies have certain tastes that we desire and associate with the nutrients we need to survive. This idea of predisposition is one that has been researched by many scientists and it has been discovered that our enjoyment of certain tastes relies heavily on our genetic code.

            Each human has a different genetic code, giving rise to our differences physical and some of our mental differences. Genetics is the science of comparing individuals’ genomes to determine what the different sequences mean allowing scientists to understand why individuals are individual. The science of genetics is being applied to nearly every aspect of humans and this is no different for our sense of taste, “Genetic approaches are rapidly yielding new information about our sense of taste” (Kim et al. 448). Science is an ever changing and important field and as it evolves it not only is providing information on traditional science, it can be used to discuss other, more personal problems thought to be similar between most individuals. This data along with data relating certain tastes to specific regions of the human genome show the complexity of our one sense; taste (Kim et al. 448). Another study, conducted by Drewnowski, supports the claim that tasting can be a pleasurable experience, “Sensory responses to the taste, smell, and texture of foods help determine food preferences and eating habits” (237). This quote supports both of the claims concerning taste. It implies that the taste of foods will give people the decision making process to choose their foods. Drewnowski not only continues to say, “Nutrition education and intervention strategies aimed at improving population diets ought to consider sensory pleasure response to foods […]” (237). The previous quote is relating the idea that nutrition, my second food value, is important and can be promoted through the use of foods that combine the positive taste aspect with high nutrition. There is nothing I would rather do than sink my teeth into a sweet and slightly bitter bite of fresh pineapple, as I did over the summer, as this jungle treat combined an unrivaled taste and nutrition, into one food.

            Being a member of a country that is plagued by unhealthy eaters and food that is so processed and manipulated that it can barely be called food I feel it necessary to watch the nutrition of the “food” I ingest. It is a commonly known fact that as a country we are not the healthy and nutritious country we once were. Many blame this on the industrialization of food and this is true, however, personal choice is also to blame. One study shows, “Intake of snack foods, dessert and pizza - foods that are generally nutrient- poor and energy-dense - has increased from about 18% of kcal in the 1970s to 1980s to current intakes of about one-quarter to one-third of the total dietary intake of adolescents” (Van Horn et al. 48). This quote is exposing how not only do we have access to the nutrient poor foods we, as a society, are ingesting them at an alarming rate. Nutrition is an important part of every meal especially when so many horrible and unhealthy choices are available at each meal. Children are the future of the country and unfortunately the multitude of unhealthy foods and lack of exercise is a recipe for an unhealthy future. The study done by Van Horn and her colleagues points to many possible reasons for the unhealthy nature of our nation’s youth, “Likewise, sugar-sweetened beverages constitute approximately half of all beverages consumed by children and have increased calorie intake by 10% to 15%; the intake of milk and pure fruit juice has gradually decreased over the last decade” (48). With an increased intake of empty, non-nutritious foods on the rise and the consumption of nutrient rich foods, such as dairy and fruit, decreasing our nation is having a serious problem with our eating habitats. While government lobbies and commercial food producers will do everything they can to protect these lucrative snacks from falling from grocery store shelves slight diet modification, in addition to physical exercise can help these young children combat their unhealthy bodies. Van Horn points out that while a proper diet is incredibly important so too is being active, “Physical activity is arguably the most powerful tool for healthy psychosocial and physical development; it is the primary prevention tool against obesity and cardiovascular-related comorbidities in children” (48). While physical activity is not a food value when it is used in conjunction with a nutritious and delicious diet one is destined for an amazing dining experience and a healthy body.

            Exercise is crucial in an ever increasing society of large, overweight citizens and to perform during exercise one must treat their body correctly. One way to nurture a healthy body is a nutrient rich diet. While athletes may seem like incredibly fit individuals who are already fit, their diet is incredibly important. As an athlete here at the University of Denver my coach stresses the importance of nutrition in the weeks leading up to a big match. As we approached the National Championship my coach sent a plan of foods that we should indulge in to prepare our bodies for the two day battle that was about to ensue. While athletes may have a varying diet from the typical nutritious diet it is important for people to eat foods that will allow their bodies to perform as needed. In a study done by Gleeson he discusses the effect of diet on the immune system of athletes, “Furthermore, improper nutrition can compound the negative influence of heavy exertion on immunocompetence” (Gleeson 44). This finding is discussing the fact that without the correct nutrition an athlete will exert themselves to a point that their immune system will be affected and proper nutrition can help mitigate this risk. Overall, from the benefits proper nutrition can have on the society to my personal connection to nutrition and sports nutrition is a clear choice as a food value.

            Our taste buds are covering our tongues and in collaboration with many other senses our bodies taste the chemical properties of the food. These sensory responses to the foods have five distinct categories, “Humans experience 5 well-characterized taste qualities: sweet, sour, bitter, salty, and umami, a savory flavor exemplified by the amino acid glutamate” (Kim 448). In the study the five flavors were referenced. These various sensory responses have varying means and severities. As discussed in Reed’s article some of the tastes and the severities of these tastes indicate that the food is poison or unsafe to eat. Other studies were cited discussing how we feel taste is a pleasurable experience. Personally the pleasure of sinking my teeth in to a delicious meal is incredibly satisfying. Especially when I know that the meal is nutritious and will help me when competing. Taste and nutrition are important, however, as food becomes more industrial these qualities are becoming harder to find.

Works Cited

Drewnowski, A. “Taste Preferences and Food Intake.” Annual Review of Nutrition. 17.1 (1997):

            237-253. Online.

Gleeson, M. and NC Bishop. “Elite Athlete Immunology: Importance of Nutrition.”

            International Journal of Sports Medicine. 21.1 (2000): 44-50. Online.

Kim et al. “Genetics of Human Taste Perception.” Journal of Dental Research. 83.6 (2004): 448-

            453. Online.

Pollan, Michael. “Our National Eating Disorder.” The New York Times Magazine. (2004).

            Online.

Reed, Danielle Renee and Antti Knaapila. “Genetics of Taste and Smell: Poisons and Pleasures.”

            Prog Mol Biol Transl Sci. 94.1 (2010): 213-240. Online.

Van Horn et al. “Importance of Nutrition and Physical Activity for Children.” Endocrine Today.

            10.12 (2012): 48. Online.

Post 9

The health of the citizens of the United States of America is a problem that has been present for many years and many people attempt to search out an answer to how we can fix our unhealthy citizens. The two articles by Pollan and Dupuis discuss this search for healthy bodies to lengthen life and feel better. The two authors both use many examples of dieting and its effectiveness. Pollan specifically discusses a no fat diet that does not work. In other pieces by Pollan he discusses other diets that did not work and ended up being useless and even in some cases harmful. While it is important to eat the right foods these two authors discuss some rules that make it much easier keep a healthy and properly functioning body. Pollan defines the right food as what our great-great grandparents ate. This food eliminates all of the preservatives and additives that are so prevalent in our food today. It is difficult to get that pure of food though. Dupuis argues that we do not eat these types of food, even though we should, due to personal choice and action. He argues that the American population asks for advice to become healthier and once the doctors give this advice we do not act on the advice and unfortunately do not change our diets. Personally, I can see this in television advertising. Now many commercials come on advertising diet pills. Medicine that will supposedly promote your body to process the “good” versions of fat, cholesterol, sugar, and other nutrients that have more beneficial and less beneficial forms. Diet pills seem to be the lazy and easy way out of the problem of our eating habits. These two articles work very well together to establish an argument about how we should eat and how we do eat. According to these two food authors, with extensive ethos, we need to eat less and eat food that our ancestors would have eaten, to avoid the preservatives and other chemicals put in today’s food.

How I eat

When choosing food I first examine taste, then the health benefits and finally the cost. Taste is most important because eating should be enjoyable and for me taste is what makes eating enjoyable. This is not based on any science, just my taste buds and their desires. Health benefits are in conjunction  with taste  because my personal health is important to me. This does come from scientific research and what I read. Finally, the gift cards I receive for Safeway make cost the least important factor when deciding what to eat. Overall, taste, health, and cost are very important and must be considered together.

Short Essay 5

Health Implications of Yogurt

            Reviewing my food consumption from this past weekend I noticed diversity in my food choices. Yogurt was a recurring theme and was quite prevalent over my weekend. This may have been due to the fact that yogurt was the last food source in my dorm fridge, however, I had chosen the yogurt while I was grocery shopping. This theme in my food choices made me question, “why do we make the choices we do when we are at the store?” To me it seems to be a combination of health choices and taste choices. For me the choice to buy yogurt is both of these, the taste of yogurt is great especially when you get a bite of fruit along with the tangy yogurt. Also, it has been my impression, since I was a kid, that yogurt is a healthful choice spurring my desire to buy this dairy product. Doing a bit of research in an online medical database I found that yogurt has many health benefits, especially cardiac health benefits (Ramchandran). These health benefits are important especially coming from a family that has a history of high blood pressure.

            Taste is a crucial aspect of food and should be considered when one is grocery shopping. If one is spending the money to purchase food the two aspects that should be considered are taste and healthful qualities of the food product. The stipulation is, of course, if one can afford the food products. However, for each socioeconomic level, people examine taste and health reward of the particular foods that are affordable to the certain class. To me this is the benefit of yogurt; it is relatively cheap, depending on the brand you buy, and has the cardiac health benefits discussed below. Therefore, when I am grocery shopping I head for the produce section and the dairy section. These two food groups are both healthful and cost efficient. With the Safeway gift cards I receive from my grandmother and my family medical history of high blood pressure it seems natural for me to purchase the yogurt.

            Growing up in Evergreen I was always outdoors playing and being active, however, so were my older relatives and many of them suffer from high blood pressure and other cardiac diseases. This shows me that my heart health is very important and a health risk I need to take seriously. The active lifestyle I live is important to my health, however, diet and exercise, not diet or exercise, are both incredibly important to a healthy body and necessary to combat diseases. Before this research I was unaware of the cardiac benefit of yogurt (Ramchandran). As stated in the findings of the study done by Ramchandran and Shah, “It was concluded that feeding diets supplemented with yogurts exhibited antihypertensive and hypocholesterolemic effects in spontaneously hypertensive rats” (Ramchandran). The study conducted used many medical terms, so in laymen’s terms the rats that had high blood pressure and were fed a diet containing yogurt showed reduced levels of cholesterol and blood pressure, therefore better cardiac health. This is an important finding, especially in a society where cholesterol and high blood pressure are a prevalent health consequence of our unhealthy diets and lifestyles. The importance is due to the possibility to reduce these levels. The lazy and busy suffers of heart disease can continue their lifestyles and chose this healthful snack over the typically unhealthy snacks that plagues our society. Combining the taste of yogurt with the health benefits that will likely aid my future health, it seems to be the right decision to continue stocking my fridge and my stomach with yogurt.

 

Works Cited

Ramchandran, L., NP. Shah. “Yogurt can beneficially affect blood contributors of cardiovascular

health status in hypertensive rats.” Journal of Food Science. 76.4 (2011): 131-136. Online.

Comment on Food Blogs

After reading my classmates food journals I noticed many of us lead college student lives. Eating often and as the weekend passed many people started eating later into the night and began their days much later. Overall, most people ate eggs for breakfast, sandwiches for lunch and dinner was much more varied.

This is the works cited for my research article:

Ramchandran, L., NP. Shah. “Yogurt can beneficially affect blood contributors of cardiovascular

            health status in hypertensive rats.” Journal of Food Science. 76.4 (2011): 131-136. Online.
The article discusses the benefit of yogurt on cardiac health as shown by the research done on rats.

Post 8

Thursday:

11:00 am Breakfast-yogurt and strawberries

2:30 pm Lunch-Peanut butter and Jelly, salad with olives, feta cheese, corn, mushrooms, chickpeas, bean salad and balsamic dressing

4:30 pm Afternoon snack- salad with vinaigrette, olives, mushrooms, and raisins; cheerios

9:30 pm Dinner-yogurt and an apple and two bagels

Friday:

10:00 am Breakfast-peanut butter toast, cheerios, and breakfast potatoes

3:30 pm Lunch-yogurt, nachos-chips, olives, cheese, sour cream, ham, salsa

11:00 pm Dinner-Gyro from Jerusalem’s-pita bread, lettuce, tomatoes, gyro meat

Saturday:

10:30 am Breakfast-Peanut butter bagel, tater-tots, orange juice, coco krispies and milk

Noon Lunch-Coffee and yogurt

4:30 pm Dinner- Italian club sandwich with avocados and olives

I drank water mostly, with juice a few times.

Chicken: To eat or not to eat?

As a college student I am typically restricted to the horrors of Sodexo, however, there is one food that seems to be the best prepared and happens to be a healthy choice. This food is chicken and before a long, hard rugby practice there is nothing more comforting than sitting down to a nice dinner of chicken and fruit. This made to order option is a wonderful alternative to the typical sub-par food of Sodexo. Growing up we come to think of chicken as a healthy food, and it is. Being such a light meat packed with protein makes it a great meal for athletes. Therefore, once I found this dining option I stuck with it, unaware of the horrors of producing this historic food.

            Chicken is a delicious food, however, according to the doctoral work of Louis Grivetti it was not always a food item. This cultural geographer from the University of California came to this conclusion using anthropological clues in Egypt to show, “[…] although chickens were introduced into Egypt 1500 BC they were not used as food for another 2,000 years […]” (“History). This is an interesting concept to not have used chickens as food for 2,000 years. It seems slightly unreasonable because chickens are much too small and weak to provide an agricultural benefit, such as cows or horses. Also, they would not be able to serve a hunting service like dogs. Using these two reasons it seems unlikely to use these animals for much besides a food source. However, the anthropological clues used by Mr. Grivetti must have shown them used for different functions in society. Beginning those thousands of years ago when the Egyptians began eating these birds a new food source and culture would arise and over the nearly 1,500 years since that time the production of chicken has moved from the ancient farming methods to large chicken farms to the horrific conditions of today’s commercial chicken slaughterhouses.

            The focus of this paper is to discover the extent of today’s production of commercial chicken. The reality is a horrific story of disease and mistreatment of workers and animals. The disease ridden slaughterhouses are present all around the world and in the collection of peer-reviewed articles examined for this paper the majority of these articles discussed various examples of incredibly of toxic diseases found in the slaughterhouses. Two major examples were two studies, one in Greece and the other in Spain. The Greek slaughterhouse was examined in a study “[…] conducted to determine the prevalence and antimicrobial resistance of Listeria monocytogenes recovered from chicken carcasses in slaughterhouses in Northern Greece. […] 38 yielded L. monocytogenes (38%)” (Sakaridis 1017). As mentioned by the study the carcasses were examined in a lab for the listeria virus and 38% of the chickens examined tested positive for this deadly disease. The Spanish equivalent showed that “A total of 336 chicken carcasses were collected from six slaughterhouses in Northwestern Spain. […] Salmonella strains were detected in 60 (17·9%) carcasses” (Capita 1366). This study also shows an alarming rate of infection within the slaughterhouses. While it is important to examine the possibility for disease, the microorganisms can be killed with proper cooking techniques. These studies and prior knowledge of mistreatments in large farm facilities and slaughterhouses really make one consider their choice when it comes to eating chicken.

            Personally, this research has made me question my chicken eating. I find it incredibly disgusting that we would subject ourselves to companies serving food that has been processed in plants like the ones discussed above. However, I hold a personal belief that we should trust everything and everyone until the entity affects us directly. Therefore, these articles make me examine my relationship with chicken and make me wary of eating the food. Without a direct effect on my well-being or treatment the chicken will continue to be a part of my diet. The one area where I see an effect is mistreatment of animals and people that Cook discusses in his infographic (Cook 78-79). He repeatedly discusses the horrors of the chemicals used around the humans, who risk their limbs and digits cutting and plucking the chickens and the treatment of the chickens that are raised in incredibly small pens then thrown into a truck and beheaded (Cook 78-79). This can be remedied some by the availability of organic and farm-raised chickens that claim to be raised without these awful conditions in disease ridden chicken farms and slaughterhouses. However, Sodexo, reportedly the world’s largest prison food supplier, is not likely buying the more expensive, better raised chicken. The chicken industry seems to be in poor shape in the commercial production aspect, but this tasty meal is a favorite and unless people demand for better and cleaner conditions for workers and the animals it seems the slaughterhouses will retain their disgusting ways.

Works Cited

Capita, R., C. Alonso-Calleja, and M. Preito. “Prevalence of Salmonella enterica serovars

and genovars from chicken carcasses in slaughterhouses in Spain.” Journal of Applied Microbiology 103.5 (2007): 1366-1375. Online.

Cook, Christopher D. “Fowl Trouble.” Harper’s Magazine. (1999): 78-79. Online.

“History of Chickens Dug Up in Egypt.” Los Angeles Times 25 Dec. 1973: OC_B32. Online.

Sakaridis, I, and N. Soultos, et. al. “Prevalence and Antimicrobial Resistance of Listeria

monocytogenes Isolated in Chicken Slaughterhouses in Northern Greece.” Journal of Food Protection 74.6 (2011): 1017-1021. Online.

Post 7

            These pieces all discuss the horrific realities of getting food in a commercial sense. The two that seemed to be the most descriptive of the issues concerning the food production were Estabrook’s Tomatoland and the infographic relating to chicken produced by Cook. Tomatoland discusses the horrors of our standards when it comes to commercial produce and the reality of the plight of migrant workers in the tomato industry. The horrors of the standards of today’s commercial produce are the reality that many would chose cheap over taste and nutrition. In the eyes of many the impervious tomatoes discussed in this book are more appealing due to their low price as opposed to the taste and nutritional value of the produce. As for the plight of the migrant workers they are underpaid as it is and are at the mercy of Mother Nature. If there is cold, fog, or rain the tomatoes won’t be ready so the workers are unable to support themselves, let alone their families. Being able to spend their days outside seems to be the one advantage these workers have over the slaughter house workers that are discussed in the inforgraphic that Cook presents. This inforgraphic presented many points that made eating chicken sound much less appealing. As a student who frequently indulges in the made-to-order Sodexo chicken, this article made me rethink my choice. The disgusting working conditions that constantly put people in danger of infection and persisting conditions, such as blindness, are horrific to think about. I feel no one should be put in the position of having to work in conditions like that. Others may view the infographic as a tragedy for the animals that are treated so cruelly in their small pens and aggressive handling. According to Pollan’s “An Animal’s Place” it seems that he would be one of these people who are opposing to the treatment of animals. This article goes in-depth concerning the history of animal cruelty and how in some European nations, namely England and Germany, animals have been gaining rights recently. While I have been a strong proponent of treating animals with respect and kindness since I was a young child; there comes a time when killing animals in an efficient way to feed a population becomes acceptable. Personally it boils down to protecting our own species. If that comes at the expense of other species that cannot outcompete us then so be it, as long as they are not exploited and pushed to inhumane and unreasonable conditions. Sadly these inhumane and unreasonable conditions seem to be the norm in today’s world of commercial food production. It seems the solution to these tragedies may be less commercial food and more homegrown and locally produced food.

Short Essay 4 First Source

I plan on writing about chicken. The history seems to be slightly lacking but there are no shortages of articles on the diseases and disgusting aspects on the chicken slaughterhouses around the country. One of those articles is: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2672.2007.03368.x/abstract

Blog Post 6

           Pollan, a food author with many books and articles, writes about our problems with eating in this country. He begins by describing many Americans fascination in dieting, citing examples of the lipophobia (the fear of fatty diets) and carbophobia (the fear of eating carbohydrates). Pollan then goes on to compare and contrast the American and French styles of eating and the overall health that results from these varied habits. He uses examples of the stereotypical American snacking and worrying about their diets resulting in a typically unhealthy society. The stereotypical Frenchman is seen as eating at meal times and not worrying about the food they eat and a much healthier society. He attributes the ability to eat whatever the French population wants to their eating habits, carefree approach to eating, and some genetics. Genetics are important to health, people may have predisposed conditions that allow them to eat whatever and retain a healthy body while others need to be a strictly regimented diet to retain the same health. The comparison between the French and American styles of eating was very interesting and made me think about my own eating habits in comparison to the styles presented in the article.

            While I have never been one for diets, mainly due to my age and outlook that eating should be enjoyable and not regulated I have always fit the snacking stereotype, especially when life gets stressful. However, I accompany this with working out and the French mentality that it does not matter what I eat as long as it is nourishment. If I truly do care about my body the exercise and the less stressful stretches in life will allow me to recover from the unhealthy snacking. While I do fit the one stereotype I believe I have a healthy balance between the two controllable aspects of the stereotypes and with the physical exercise in my life I hope this will counteract the negatives of snacking. Also, genetically it is unclear in my family; some relatives are nearing 90 and still going great while others are having health problems at a younger age. Who knows how I will end up? Time will tell and all we can do is do what we think is right for our own bodies to stay nourished while enjoying what we are eating.

4/29 In-class post

When I am not restricted by food availability my food choices come down to mood and timing. Mood is important because if I am nervous or bored at the time I am feeling hungry I will likely go for snack foods, such as chips or crackers. This is likely because I am not too hungry; however, I want something quick and easy to eat. Timing is also important when choosing foods because if I am preparing for a game or going to work out I will indulge in much healthier choices of food. Before a workout my meal usually consists of a small portion of a main dish and a large helping of fruit. This allows me to be full with nutritious food that will not leave my stomach full while I am working out. However, before a big game it is necessary to get one’s body in the best shape possible and at our coaches request we have a few days of hydrating and eating the most healthful foods possible. Taste is also an important factor, however, as a college student these choices are not always an option.

Extended Essay 1 Rough Draft

Ian Roche

Professor Leake

WRIT 1133

23 April 2013

Marketing: What decisions are made to be successful?

            The goal of a business is to have a product and outcompete other companies with the same type of product to receive a larger share of the market. The food business is no different and in fact has another facet to their marketing. This additional facet is the restaurants must attract people to their product and entice them to return to the restaurant for food time and again. To do this the restaurant must attract people with deals and all the other aspects that other companies use to attract their target audience and then with the mood, atmosphere, and food the restaurant needs to entice the target audience. Mood and atmosphere are so crucial to a restaurant because everyone wants to feel in place and this is not accomplished by creating a mood unsuitable for the desired demographic. Food quality and style is also important, first, because no one wants to eat disgusting food and, secondly, the style of food is important. Overall, to create a successful restaurant it is incredibly important to blend the appropriate mood and atmosphere with the appropriate food.

            Mood and atmosphere are needed to create a suitable environment for the desired customers. Mood and atmosphere are two very similar concepts concerning the physical environment of a restaurant. However, in this paper mood will be used to discuss the psychological decisions made by the restaurant such as music and employee attitudes, while atmosphere is referring to the physical characteristics that make up the restaurant. These include layout, features, and employee looks. Restaurants have to make many decisions to appeal to the psyche of their customers. Many people have gotten the feeling of being out of place when they enter a restaurant; this is a sign that the customer is not the target audience of the restaurant. One may feel out of the target audience due to the mood, atmosphere, or both. These aspects are used to establish a familiar or comfortable setting for the patrons of the target audience. Creating such an environment promotes customers to return because of the pleasurable experience of dining at the particular restaurant. This idea is supported by a Taiwanese study completed by Lin Yann-Jou and colleagues, “The results suggest mat restaurant operators should provide quality services mat appeal to customers' intentions when they are searching for pleasant dining experiences […]”³ As mentioned above music, employee attitudes, and physical characteristics are all used to create the favorable and desired restaurant environment.

Music is an additive to most restaurant scenarios. While the music seems to be purely background noise to the customers, this subliminal sensing is targeted by the restaurants. Many studies have been done on the musical choices of restaurants. One study done on the fast-food industry showed a softening in music volume led to a decreased amount of eating and a rise in the restaurant approval of the customers.¹ This shows not only promise to possibly reduce calorie intake of American citizens, it also can be used to explain the musical choices of higher tier restaurants as well. These restaurants are typically playing barely audible classical music with low lighting. The low lighting was another aspect of the study done by van Ittersum and Wasink. Their study showed that low lighting had the same positive effects as soft music.¹ The specificity of classical music is referencing the study done by Wilson showing that classical music made customers expect and inclined to spend more money at the restaurant.² However, many other types of restaurants do not play this music. These restaurants tend to be more “hip” restaurants trying to appeal to a younger, less sophisticated, and lower socioeconomic class target audience. Therefore, it seems playing music that appeals to the target audience is more important than playing soft classical music to boost sales. Snarf’s is a very good example of this change in musical style and volume. The colorful and college oriented sandwich shop near the University of Denver blares music from the 1980s and 1990s. Snarf’s has the ability to do this and continue to be a successful restaurant because their target customers are the college kids passing by and intrigued by the loud music and vibrant atmosphere. While music establishes mood another important characteristic is the employee interactions with the restaurant goers. This phenomenon varies widely from restaurant to restaurant, again greatly depending on the target audience. In a relaxed college-aged environment the employees are much more relaxed and tend to be much louder. This was shown in a Dallas taco stand, Fuzzy Taco’s. The young man working behind the counter was yelling at the top of his lungs to get people to come get their food. At a high tier restaurant this would be an instant firing. First of all it is not how the patrons want their food delivered at a high tier restaurant. Second, a high tier restaurant is typically more sophisticated, leading to a much more professional environment. While it has been constantly reiterated in this paper, target audience is the basis of all of these marketing decisions.

Atmosphere is another incredibly important aspect of a successful restaurant. To create the proper atmosphere the restaurant must decide on décor, features of the restaurant, and the physical appearance of the employees. Décor is important because this sets the vibes of the restaurant. Snarf’s does a very good job with their décor. As a restaurant attracting college students Snarf’s combines the loud lively mood with bright neon colors and stainless steel tables to create a lively atmosphere that is attractive to most college students. However, when one goes to a higher tier restaurant they can observe a stark difference in the décor. Similar to the music and employee-patron interactions the décor will be much more refined and professional. These two characteristics give the restaurant some ethos because of the pathos they invoke. Seeing professional and refined décor gives many people a sense of respect for the establishment and likely have a similar effect to classical music, promoting more spending.² While, it is necessary to establish the atmosphere with décor, the employee looks also establish the atmosphere. Tokyo Joe’s, a fast-food Asian restaurant here in Denver, is an example of employee looks. Each employee is seems to be covered in tattoos and piercings, giving the fast food and relaxed atmosphere, while at this archetypal higher tier restaurant would never have employees that gave off any sense of lackadaisical or unprofessional. The third and final major part of atmosphere is the other features of the restaurant. During observations at Snarf’s there were many features that were signals of a college restaurant. The presence of arcade games and a bar were give-a-ways that the target audience was a younger audience, who wanted to drink and have fun, two characteristics of college students. While in a higher tier restaurant one usually finds a classy bar that is there to attract social conversations and no arcade games would be found in a restaurant appealing more to refined adults. Appealing to the target audience is the job of a marketer and restaurants must continue the process of marketing throughout the entire dining process to have repeat customers.

            Appropriate food is the food that will appeal to the needs and desires of the target audience. Food is the central material object of a restaurant. While, people may venture to restaurants for social interactions the food is the material component that draws people back. Once enticed by the appropriate mood and atmosphere a restaurant goer will then venture to the menu and find the desired food. It is essential to know what the quality and type of food should be. Here at the University of Denver there are many restaurants surrounding campus, as mentioned above each has varying moods and atmospheres that appeal to the masses of college students that comprise the majority of their businesses. The quick service is one component of the food that seems to be incredibly important to these restaurants. From experience college students lead incredibly busy lives and this creates the need for quick food. Horwitz, an author and professor, discusses this idea of how our lives are becoming more hectic and on-the-go resulting in this quick restaurant appeal. She exhibits this by writing, “[…] calories consumed from what people call snacks, while the calories consumed at meals, particularly at dinner, actually decreased during the same period of observation. On such a frontier, I am more tempted to pause than to parse—to pause to reflect on how temporal-spatial patterns of eating shift over time.”⁴ This quote in “Eating at the Edge” is discussing the above idea that we are transitioning from the typical eating styles of sitting down to eat with family to eating meals quickly and solitary. Also, the quote is discussing the change in typical eating habits. The habits have shifted from minimal snacking and three major sit down meals to nearly constant eating which comprises of lots of snacking and small meals. This style of eating, referred to as “eating on your own time” by Horwitz seems to be a large reason for the increase in our countries weight.⁴ Another essential aspect of college food is low cost. The ingredients need to be the highest quality for the lowest cost. This is where “appropriate” food comes into the restaurant business. While it may seem that choosing the highest possible quality food, this is not the case. A restaurant must chose the level of their food quality and around a college campus the food quality seems to take a slight dip to accommodate a price drop. The price drop is an appeal to college students because it allows them to escape the typically sub-par cafeteria food for higher quality food in a more appealing setting.

            What can be taken from the argument is that mood, atmosphere, and food are all important aspects of a successful restaurant, however, these aspects vary from restaurant. Appropriate is a key term in the argument. This is shown in each example used because restaurants make their decisions based on their audience. When a restaurant is aiming to attract a high class customer base they will make decisions based on that demographic. While these may seem like the decisions to attract customers with money a fast food place does not make these same decisions because their target audience is not attracted by these decisions. A restaurant that can capture the mood, atmosphere, and food types to appeal to the psychological desires of the appropriate demographic will be a successful business.

Bibliography

¹van Ittersum, Koert, and Brian Wansink. “Fast Food Restaurant Lighting and Music can Reduce Calorie Intake and Increase Sastisfaction^1,2.” Psychological Reports. 111.1 (2012): 228-232. Online.

²Wilson, Stephanie. “The Effect of Music on Perceived Atmosphere and Purchase Intentions in a Restaurant.” Psychology of Music. 31.1 (2003): 93-112. Online.

³Lin, Yann-Jou, and Liu, His-Lin, and Chiang, Wan-Erh. “The Effect of Experiential Providers on Restaurant Patronage Decisions.” Social Behavior and Personality. 40.7 (2012): 1065-1066. Online.

⁴Horwitz, Jamie. “Eating at the Edge.” Gastonomica: The Journal of Food and Culture. 9.3 (2009): 42-47. Online.

Post 5: Horwitz

There are many ways to develop arguments, especially when discussing a social concept such as the role of eating in people’s daily lives. Horwitz discusses the variation in eating styles of different cultures, focusing primarily on the stereotypical eating habits of Americans. Horwitz brings up the points of how Americans eat less at meals and snack throughout the day much more today than in the past an attribute to the increase in obesity and the cultural differences in eating together. The author points out how Americans are much more on the go and snack during the entire day while taking quick lunch breaks and are decently full by dinner time, leading to a reduced intake during the major meals of the day, but an increased intake during the day. The stereotypical eating habits of Americans are seen in this article as solitary, unless collectiveness is forced. This change is a disappointment because of the social cohesion food can create.  Horwitz argues the above points by using many examples and focusing on one. The author gives multiple examples of people eating on the run and not eating together, however, the astronaut example was the major focus. This example was the focus because it exemplifies Americans eating alone and other cultures eating together. This snacking and solitary eating is becoming somewhat of a reality in our fast-paced lives.

            Reading this article made me take a look at my own life and eating habits. My conclusion was that Horowitz is correct with the point that Americans snack much more than they used too, because I snack fairly regularly. However, try to make the food better nutritionally than chips and other typical snack foods. The other point, on the solitary eating habits of Americans, seems to be much less accurate for my life. Solitary eating does occur when homework needs to be done and I grab a quick bite to eat, however, dinner is a meal I especially try to eat with friends. This extends the prior conclusions of the class that food is a social tool. As many people would much rather eat with friends so they can talk and joke while eating. Eating solitarily is good when work needs to be done, however, when there is time to relax and eat with friends it is a much more enjoyable experience. This seems to be the point of the astronaut example, allowing them to eat alone when work needs to be done, however, promoting group meals when time permits to foster relationships. Food is an incredible thing; it nourishes us and brings us together.

Snarf's Observations

                                                   The Cultural Experience of Snarf’s

Located on Evans Boulevard in Denver, Colorado Snarf’s is a small restaurant serving up primarily sandwiches and drinks. This restaurant is always cranking out their popular sandwiches and add alcohol to the mix for those who are of age. The proximity to the University of Denver campus and the atmosphere seem to attract a young, “hip” demographic. After an hour of observations on Thursday the 11^th from 12 pm to 1 pm it can be concluded that restaurants attempt to bridge the generational gap between parents and kids by combining activities that appeal to the youth and the feel of a new age, yet older restaurant. For Snarf’s in particular this seems to be the vibe attempting to combine the interests of DU students and their parents, who typically attended college in the 1980s. Also, based on this one time observation, Snarf’s does a very good job of capturing this particular vibe as a major observation was the demographic consisted of nearly all college age students with a few small groups of older patrons.

The restaurant attempted to capture an older restaurant vibe by playing the music of the 1980s. The music was played at a very loud volume, but one where the patrons could still talk. This seems to be important because the loud music projects a fun and lively atmosphere that attracts college-age kids while allowing the patrons to still converse. Music in restaurants is a fascinating phenomenon. We have all been to more upscale restaurants where the music is quite and typically classical. These two attributes are cited in two studies. The first determining that softer music will increase enjoyment and decrease the amount of food patrons eat.^1,2 Also a British study showed that when a restaurant played classical music the patrons were more willing to and spent more money than when other types of music were played. While this is not the case it can likely be explained by the culture of the restaurant. Snarf’s is not a restaurant worried about the calorie-cutting of the patrons and take out was a popular option. These two observations lead to the conclusion that Snarf’s is a restaurant trying to attract patrons who will stay when they hear the lively environment. Also, many of the customers were college students, a typically poor demographic. Therefore, the British study does not relate to Snarf’s as is trying to appeal mainly to the college students that live all around the establishment. As a typically poor demographic the sandwiches, the main commodity sold at the restaurant, are in the $5-$10 range. However, the money is attempted to be made in the addition of chips and a drink, including the alcohol at the bar. One observation that relates was that the majority of patrons, who ordered the full meal, sandwich with chips and a drink, were typically the older patrons. This is another aspect that appears to be attempting to close the generational gap.

While the music, vibrant colors, and youthful vibes are used to attract the older generation the restaurant also uses many specifics to appeal to the college students that live in the area. First, the workers are all of a similar age and when selling a commodity like sandwiches peers seem to buy from peers. Also, a bar was present and although this was not in much use at noon, at night times I have seen many people at the Snarf’s bar. This appeals to college age kids in the reality that they want to go to bars to hang out with friends and have a few drinks. Also, the few arcade games attract kids to come and have fun while waiting for their food to be made. Another aspect that likely appeals to both generations is the hand-made assembly line, similar to a Subway type restaurant, another sandwich shop very popular with the college generation. This relation to something familiar is very important for the business to invoke pathos of joy in the customers. Finally, the most important relation to the college age kids is the loud and lively atmosphere that was discussed above. Bridging the generational gap is difficult; however, it is an important aspect of Snarf’s

Another interesting, yet less prevalent cultural idea that was found at Snarf’s was the lack of diversity in food orders. While observing Snarf’s I noticed patrons had multiple choices on the menu however, sandwiches were the only meal that was chosen. This seemed to lead the management from Snarf’s to focus the restaurant on sandwiches. An understandable approach for a restaurant aiming to capitalize on college students and their wallets. The low cost, high quality and convenient sandwiches are very appealing to the college and post-college demographic that populates this portion of Denver. The conclusions that can be drawn from this occurrence deal with the management of restaurants and the attitudes of patrons. First, this shows the management of any restaurant will do what it can to capitalize on a favorite of the customers. In the case of Snarf’s the sandwiches are a big hit, therefore, the restaurant exploits the sandwiches over the other food items to make more money. Also, this works because of the patrons’ attitudes toward the sandwiches. Their favorability is what allows the management to focus on selling sandwiches instead of the other food products.

¹van Ittersum, Koert, and Brian Wansink. “Fast Food Restaurant Lighting and Music can Reduce Calorie Intake and Increase Sastisfaction^1,2.” Psychological Reports. 111.1 (2012): 228-232. Online.

²Wilson, Stephanie. “The Effect of Music on Perceived Atmosphere and Purchase Intentions in a Restaurant.” Psychology of Music. 31.1 (2003): 93-112. Online.

Sources for Paper

The article "Fast Food Restaurant Lighting and Music can Reduce Calorie Intake and Increase Satifaction" is an article found from the library website. This piece discusses how a softening of music increases the enjoyment and decreases the amount of food eaten at a particular restaurant. More can be read at:
http://jc3th3db7e.search.serialssolutions.com/?ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info:sid/summon.serialssolutions.com&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Fast+food+restaurant+lighting+and+music+can+reduce+calorie+intake+and+increase+satisfaction.%28Human+Resources+%26+Marketing%29&rft.jtitle=Psychological+Reports&rft.au=Wansink%2C+Brian&rft.au=van+Ittersum%2C+Koert&rft.date=2012-08-01&rft.pub=Ammons+Scientific%2C+Ltd&rft.issn=0033-2941&rft.eissn=1558-691X&rft.volume=111&rft.issue=1&rft.spage=228&rft.externalDBID=n%2Fa&rft.externalDocID=303754555

A second article "The Effect of Musical Style on Restaurant Customers' Spending" discusses a British study concerning the difference in spending of patrons with different music. The findings show that classical music resulted in a higher amount of spending than pop music or no music being played in the restaurant. The full article can be read at:
http://0-eab.sagepub.com.bianca.penlib.du.edu/content/35/5/712

Post 4: Cate and O'Donnell

In most societies food is much more than strictly sustenance. Cate and O’Donnell both wrote fascinating articles concerning the social value of food. Cate wrote about “spread” in the prison culture while O’Donnell discussed the culture of food in China. Prison spread is a delicacy in prison and not only valued for the change in taste from the typical prison food, but for the social aspect of “spreading.” Spreading is the process used to make spread and inmates say it is an enjoyable part of their otherwise mundane lives. The inmates interviewed in the article discuss how spreading brings friends closer together. This seems to be the magic of food. Dates are usually located at restaurant, business meetings usually involve a lunch, and holidays and celebrations are centered around food. O’Donnell also expressed the sentiment of the social cohesion that food promotes in her article “The Cultural Politics of Eating in Shenzhen.” While she expressed a similar sentiment about the social cohesion that food provides various communities she discussed the differences between regions that show the differences around the world. The world has an incredibly diverse population in terms of people, customs, and foods. These differences are shown by her explanation of the differences between the north and south of China. In Guangdong, the south, seafood is the major food source and according to the article this requires a sneaky and cunning person to be able to catch the quick seafood. While in the north, near Shenzhen, cows and other mammalian livestock are the major food source. This food source is much slower and less cunning. According to O’Donnell the difference in food sources is a direct correlation to the type of people that live in these different regions. While people differ all around the world, this point seems unrealistic to generalize that all people who catch fish are so cunning when catching their food that this bleeds over to their life and are known to be liars. From the fascinating prison spread culture to the variation in peoples ideals due to the difference in regional Chinese food sources these two articles expand my interest in the social implications of food. The social implications of food are extensive and the culture of bringing prisoners together over a handcrafted meal is an amazing example of how food is a social congealer.

Short Essay 2

Ian Roche

Professor Leake

Short Essay 2

7 April, 2013

Burger King: Then and Now

            Advertising is a war between companies trying to vie for the largest share of a target audience. Target audience is defined as the desired group of consumers for a certain product or service. Even when similar companies are advertising to the same target audience these companies have various ways of attempting to attract business and these methods change over time. The above examples of advertisements exemplify this change in advertising styles over time. The change comes as a result of social evolution and an evolution in target audience. Effective advertising uses ethos, logos, and especially pathos to appeal to certain audiences. While these advertisements cannot provide cultural and food values for an entire society, they do provide insight into the values of certain groups and makes society aware of the presence of these values.

            The advertisement on the left, referred to as Ad 1, is a Burger King advertisement from 1975 while the advertisement on the right, referred to as Ad 2, is a Burger King advertisement from 2009. The advertising, therefore, social evolution over the 34 years in astounding. Both advertisements use minimal ethos, which is demonstrated by the fact that Burger King, a fast food mogul in this country, is the advertiser. Ad 1 clearly shows a company trying to attract families who want low cost, yet personalized and tasty food. The advertisement uses pathos and logos to attract working class families. This can be inferred because Burger King is known to be low cost food and the slogan “Have it your way…It’s the only way” shows the company is promoting personal choice. The personal choice is important because people can feel a personal connection to their food, inciting pathos. The personal connection is important to establish in order to entice customers into venturing to a Burger King and get the meal they want. This establishment of connection in conjunction with the family picture in the advertisement seems to be an attempt to create a family atmosphere. A place where one could get low cost, home-cooking style food. Working class families need lower cost food and in some cases it may be more cost and time efficient for a family to go to Burger King, instead of spend the money and time to make a full meal at home. Time is another concern addressed in Ad 1, the writing in the lower left hand corner says, “Why wait for what you want…” The aspects of family, low cost, time efficiency, and personalization are all components of the ad, which implies that the target audience is a working class family who is usually on a tight schedule. Ad 2 is for Burger King as well, however, 34 years later the market has shifted in response to changing demographic and cultural beliefs.

            34 years ago our generations’ parents were in high school, the President was Gerald Ford, and Ad 1 was attempting to attract busy, working class families to Burger King. Many things changed over those 34 years. In 2009 our generation was in high school and college, the President was Barack Obama, and Ad 2 was attempting to attract young, working class males to venture to Burger King for a burger. It is easily shown by this racy advertisement that young males are the target audience because “sex sells,” especially with the young males. Ad 2 was eventually banned and removed from circulation because of the reference to oral sex. This reference and the attractive young woman were used to catch the interest of males from high school age to late 20’s. This age demographic is stereotypically motivated by sexual desires and this advertisement uses this stereotype to attract these young males. The oral sex reference is also included in the use of the length of the sandwich (seven inches) in the name. This sexual innuendo is the pathos aspect of the advertisement. Young males will see the reference and take a second look at the advertisement, hopefully, enticing them into buying a “BK Super Seven Incher.” Logos is included with the price of $6.25 for a full meal. A low price is essential to attract the young demographic because these customers typically have low paying jobs and cannot afford to spend too much on food. This distasteful advertisement combines sex appeal and food, another cornerstone of being a young male, to attract this demographic to Burger King.

            Advertising styles have experienced a profound change over the last 34 years and this is exemplified by the two Burger King advertisements above. In 1975 advertising was family oriented, attempting to target kids into convincing their parents to take them places or lend them money to go spend at an establishment. However, the advertisement from 2009 shows the shift in the style of advertising to a sexualized ad attempting to make profit from young males with their own money. While the advertising changed, it was in response to social changes. From stories, television, and stereotypes life in the 1970s was much more family oriented and less open sexually. However, by 2009 changes in culture due to a plethora of factors such as music, legal action, and variation in work habitats all contributed to a more sexualized, fast paced society. Since the day Puritans landed on the East coast this country has gotten more “racy” and free socially. Ad 2 shows how much this country has changed, while it is not necessarily a problem it is a major change that society has created.

Post 3: Analysis of Freedman and Jurafsky

Advertising has become a science. With so many brands flooding the market individual companies have to increase their advertisement departments and abilities to compete for the consumers of their product. In the article Authenticity in America: Class Distinctions in Potato Chip Advertising written by Freedman and Jurafsky the correlation between many social constructs are compared with the advertising practices of twelve potato chip companies. Freedman and Jurafsky discuss the connection between language and advertising. This research judges six more expensive and six less expensive potato chip brands and quantitatively examines the language on each package. Their results found that the use of more and higher level language was present on the more expensive chip bags. They determined this by using the frequency of the words on the bags in “standard reference texts” and the Flesch-Kincaid readability test. These two examinations of the chip bag give the article logos and show the more expensive bags are targeting the upper-middle class due to the increased difficulty in reading level which is typically concurrent with the higher societal standing. The target audience was again exposed in the use of health talk on the chip bags. Concern with healthfulness of food is connected with the upper classes because their increased capital allows them to not worry about the 28 cents per ounce difference in price. These data added even more logos to the article.

Logos is necessary in an article like this due to the nature of the argument. This argument based on socially constructed stereotypes such as the rich care more about health and have a higher vocabulary than the lower class individuals’ needs data to back the statements made. Freedman and Jurafsky do a great job using the cultural aspects of variation in food consumption and language in conjunction with scientific data to prove that different brands attempt to attract various customers. This research could be extrapolated to other food products and using similar tests one would likely find these same results that more expensive products are aimed at enticing higher class individuals while the lower priced products will use lower level reading and fewer nutritional facts. I find the process of advertising fascinating and this specific article shows how important every word is important to appeal to just the right audience.

Short Essay 1: Ian's Tin Can Chili

The ground beef sizzled as I finished cutting the onions and opening the cans of various tomato and chili products. This was a familiar process and the cooking of “Ian’s Tin Can Chili” was underway. Growing up in a close-knit family I was constantly spending time with family members and this led to my introduction to the kitchen. Every Tuesday and Thursday since I can remember my aunt Eileen and grandmother Gran have been venturing to my house to care for my younger brother and I. One day chili was the planned meal and as a young child sitting at the counter I offered my services to aid in the preparation of the chili. Gran began to show me the ropes of how chili was to be made. This process, started many years ago in Evergreen, Colorado was one that would destine me to a life of strict chili expectations.

While it is not the specific meal of chili that makes the chili so nostalgic and important to me, it is my history with the dish and everything it represents to me. Chili began as a family bonding activity and evolved into a meal I associate with one of my favorite activities, skiing. This activity was a family bonding activity because as a young child of probably five or six I began helping making chili. While my role was surely limited in the cooking process I found great joy in thinking I was helping my grandmother Gran make the families’ meal. As I aged I assumed more and more responsibility in the production of the delicious meal. Beginning in middle school was about the age where I began to cook the meal alone. At the time this was an important step to me, I felt as I was growing up and maturing. I had moved from being the student to completing the cooking process alone. As I have grown even older I see the experience of cooking chili as a way to reconnect to my strong family connections and the nostalgia of being a young kid. Each time I enter the kitchen and begin to pull out the ground beef and the other pieces of the meal I think back to the memories I have of my first experiences making “Ian’s Tin Can Chili.”

Besides linking to my past chili is a connection to my favorite activity, skiing. Since I was four years old I have been heading up to the mountains nearly every winter weekend to spend time in the cold and snow of the Colorado mountains. The act of skiing has a higher caliber of family connection and nostalgia for me, making it an even more important activity than cooking chili. However, the two in conjunction is a memory I have and will cherish for a long time. Nearly every day after returning from the mountains my family would sit down to a delicious pot of homemade chili and refill our empty tanks from a hard day of skiing.

While the importance of the food does not come from the fact that it is chili, the importance is found in the memories and actions surrounding the process of making the food. As a five year old I can remember climbing the steps on the step stool, placed near the stove, just to see over the counter and be able to reach the ingredients. Also, the memory of how the chili came to be known as “Ian’s Tin Can Chili” is very nostalgic in itself. As a young child some of the cans of beans, tomato products, and chilies were heavy and slippery. The combination of these various facets led to a can of chilies slowly sliding out of my hand and directly into the chili. The can followed its contents into the batch of chili and I can still see and hear the “plop” of the can hitting the chili surface. My young five year old eyes shot open as wide as possible and I thought to myself, “Oh no, what have I done?” Gran quickly reassured me it was no problem and no big deal. We all quickly began to laugh and gave the chili its new name. From the process of making chili, the aroma that fills the house while cooking, the nostalgic memories of family, and the ties to skiing chili is a food that not only gives me nourishment, but joy. This will be a dish I continue to make and teach my kids and grandkids how to make a delicious pot of chili. Food can be a magical thing for anyone and chili is the food that brings me to my roots.

Response to Post 1

I found the stark contrast between attitudes pertaining to breakfast to be quite interesting. It seemed to me that breakfast was a huge and crucial meal for the specific person or breakfast was a nonexistent meal. This is interesting to me because as a child I have always been told to eat breakfast as "it is the most important meal of the day." Therefore I have always been a proponent of breakfast and could not imagine what a day would be without starting the day off without a meal.

Post 2: Ahn and Nicholson

The two articles written by Ahn and Nicholson show how food is a common thread between societies, however, the expression of food in the various cultures is expressed as very diverse between the two articles. The two male authors wrote about nearly identical experiences. The two had lost their parents and now were writing about experiences with food they use to reminisce about their mothers. The mothers in each story played a large role in each of the authors’ lives and these articles are specific examples of memorable and regular occurrences with their mothers concerning foods. The specific examples concerning food and the interaction with the authors’ mothers show how from England to South Korea food plays an important role in social interaction. While the culture in each society in these countries is incredibly different food is an important connector in nearly all societies. Personally, dinner time was when I would connect with my family and form the strong bonds I have with them today. Also these strong family ties were extended by cooking with my grandmother and aunt when they would come to babysit my brother and me. The two articles show that the authors both had strong connections with their families; this connection was shown with the passion used to talk about the authors families. Each reference to a mother, child, or father was filled with love and tenderness. Besides creating a strong family structure food also is a mode of expression. This is shown by the variance in cuisine between these two ethnically different authors. The ethnically Korean author, Ahn, speaks of numerous spices, lots of meat, and various ways to serve these dishes such as soup, on rice, or seared. Having a slight cooking background these dishes are much more “vibrant” in flavor and appearance than the drab white cheese and bread that was discussed in the Nicholson article. While the variation between drab and vibrant cuisine may matter to a food critique or a casual eater the variation is unimportant to the two authors, but is what separates their stories. The vibrant and spicy cuisine is typical of Asian cuisine while the drab and basic food is typical of British cuisine. The two authors have similar nostalgic responses to vastly different types of food.

Post 1: Last Meal

The team sat sullen, yet light-hearted in the lobby of the Addison Quality Inn at 8 in the morning. The team was tired and sore from the battle of a tournament they had endured just a day before, however, the group of young men sat waiting for the airport shuttle and forced down some not so quality food from the Quality Inn near Dallas, Texas. Some cranberry juice, a muffin, and two small Danishes was the last meal I ate prior to class. Needless to say the miniscule amount of food at 7am Denver time was not enough to sustain me without hunger. The poor quality did not aid in evading hunger and made it an unmemorable meal, however, the sore body and drowsy feeling from the rugby tournament was an extraordinary reminder of the victory that had occurred just a day before. This ordinary, yet memorable early morning breakfast was the last time with the team before our return trip to Denver and capped an amazing weekend.