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Self Introduction for XIANG BAO's EAP course

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Self Introduction for XIANG BAO's EAP course

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 Figure 1. Sichuan hot pot (Magazine, 2021). 

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Through cuisine, culture and memory are expressed. Everyone may identify with a particular culture, and every group has numerous cuisines that can satisfy people's needs or evoke countless memories and emotions they alone can experience. Food has significance in and of itself, from the preparation to the components. Customs, beliefs, economics, and distribution are examples of influences that influence cuisine. Culinary traditions are essential to the expression of cultural identity. There is a strong relationship between cooking and culture, passed down from generation to generation, and the preservation and celebration of each country's customs through food. It represents patriotism and pride in one's history.

Our family is originally from China. Thus, we are unfamiliar with popular Chinese dishes such as sweet and sour chicken and fortune cookies. The most popular Chinese dishes are lovely, but we favor salty and spicy tastes. Chinese culture offers a greater diversity of foods depending on the locale. Northern Chinese cuisine includes more wheat, such as dumplings and noodles; Western Chinese cuisine includes robust meats; Western Chinese cuisine is highly spicy and employs a wide variety of sauces, and Eastern Chinese cuisine is typically sweet and light. The varied regions of China significantly impact the types of foods consumed, and food is occasionally employed in response to climate changes in China. Chinese cuisine is particularly renowned for its emphasis on scents, colors, and shapes, which they think bring physical pleasure when eating. The Chinese believe that a healthy diet may treat various diseases, so many of their meals are rich in nutrients and proteins. I do not just appreciate the taste, I also think the dining environment is important. Smith (2018) said, “And when you came into the auditorium today, you've probably looked around, saw the stage setting,” As a child, I was able to appreciate the multiple flavors of Chinese cuisine. My mother is originally from Sichuan, China, while my father is from Guangdong, China. I adore Sichuan hot pot and appreciate Cantonese cuisine’s lightness and its accompanying sweet aroma. “Of these "cultural expressions," it is fitting that the first explored together is food — specifically couscous” (Smith, 2018). Like couscous, every time I eat hot pot, I can think of the warmth of the local people when I travel to Sichuan. Chinese cuisine has always been excellent and culturally diverse.

Chinese cuisine is my connection to the immigrant community. Traditional Cantonese morning tea begins with shrimp dumplings, which are breakfast in and of themselves. Additionally, steamed buns are a family favorite. We refer to them as baozi. The most common filler is pork. Another must-mention staple is wonton noodles, the ubiquitous comfort meal of Chinatowns worldwide. There are endless versions, served with glass noodles and wontons and topped with cilantro, green onions, and scallions. This is an excellent illustration of how Chinese immigrants have assimilated into American culture through eating. Food represents our past and the source of our culture. As Kormann (2022) said, cultures represent their indigenous communities. For me, Chinese food somehow represents the Chinese immigrant community. “It is part of our culture, shared by the natifs workplace and our Indigenous community, to hold on to a restorative spirit, a belief that any of us—no matter how lost we are—can find our way back” (Kormann, 2022). A Chinese restaurant could be opened in the town to demonstrate how food may be utilized to adapt to American society. The Chinese cuisine here has been Americanized and simplified.

The taste relates to the restaurant owner's culture of cooking as well as ethnicity. I have been to many American Chinese restaurants. Their menus are purely Americanized. It is a great foreign dish in the United States, which gives a variety of flavors that has become an important aspect of American culture. Smith (2018) said, "smell is very emotionally loaded". I think my community shares a common cultural background with another community in which their experiences are similar; however, their differences may also hold significance. One of the most important aspect of identity is the way we eat, what our food represents, how it has changed over time through transmission and transformation. Food is a part of our cultural identity. I remember my Hot Pot delicious meal vividly, especially because it was prepared from scratch by my mother instead of a restaurant dish that involves much less effort and time to prepare, which is more convenient for family care. In addition, she cooked a beef hot pot with beef broth on the table using spices such as ginger and garlic while making sure the meat remained tender. At that time, I could enjoy the meal from the restaurant and my mother, it is fantastic.

I recall that during my first year here when I was homesick and craving something familiar, my friend suggested that we have dim sum for lunch, so we did. There were just two of us, and one of us spoke Chinese. We were back in China, dining with our families, and the cuisine was delicious. However, the Chinese restaurants in this area do not reflect a specific region of China. They can continue to sell cultural values via their cuisine. “Smell memories, odor memories, key into some of our oldest and most emotional memories: the smell of your grandmother's kitchen, the smell of a place where you were on holiday” (Koehler, 2019). The smell of food cooked in my mother's kitchen can trigger memories. Many restaurants serve American Chinese catered food because they lack knowledge of traditional Chinese cooking and ingredients. The result is Americanized westernized Chinese cuisine.

Conclusion

The traditional Chinese cuisine made me feel at home, as I had previously consumed it in China. Consequently, eating dim sum makes me feel at home. I still enjoy Sichuan hot pot and Cantonese seafood for dinner and dim sum for brunch on weekend afternoons with my parents or friends. I am constantly reminded of my former experiences in China whenever I eat Chinese food, regardless of where I am.

Works Cited

Koehler, J. (2019, June 27). Couscous: A symbol of harmony in northwest Africa, A region of clashes. NPR. https://www.npr.org/sections/thesalt/2019/06/27/735429939/couscous-a-symbol-of-harmony-in-northwest-africa-a-region-of-clashes

Kormann, Carolyn. “How Owamni Became the Best New Restaurant in the United States.” The New Yorker, 12 Sept. 2022, https://www.newyorker.com/magazine/2022/09/19/how-owamni-became-the-best-new-restaurant-in-the-united-states.

Magazine, H. (2021, January 7). Spicy Sichuan hot pot [mild broth recipe included]. Healthy World Cuisine. https://www.hwcmagazine.com/recipe/heart-of-fire-hu%C7%92-guo-hot-pot/

Smith, B. (2018). The role of smell in consciousness [Video]. In TED Talks. https://www.ted.com/talks/barry_smith_the_role_of_smell_in_consciousness/transcript?language=en

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Question 1

Why might it be problematic for a nationally respected newspaper like the Washington Post, to support a writer like Weingarten?

It is problematic to support writers like Weingarten because he believes he does not like certain meals, yet this may upset the entire Indian nation. This is a problem since it is problematic to support writers like Weingarten. The fact that the newspaper editor is unaware of racism is reflected in the racist nature of the article, as well as the fact that many dishes brought over by immigrants have a distinct flavor. Curry spices may be purchased in many grocery shops now, but Indian cuisine is not all the same; food represents their culture, and treating everyone with the same standard approach is impolite.
Many people in the United States do not find it funny but rather see it offensive that the staff at the Washington Post lacks sensitivity.

Question 2

After Weingarten's article was originally published, the Post published this correction, "A previous version of this article incorrectly stated that Indian cuisine is based on one spice, curry, and that Indian food is made up only of curries, types of stew. In fact, India’s vastly diverse cuisines use many spice blends and include many other types of dishes. The article has been corrected." Do you think this correction helped or hurt the general understanding of Weigarten's article? Why or why not?

I do not think this approach helps to correct the understanding. He could have said I don't like the taste of curry, and I don't like food with curry spices, not that I do not like all Indian food. Not enjoying curry is a personal taste choice, and it's not appropriate to publish an article in a place like a newspaper accusing the whole of Indian cuisine.
Gene Weingarten's "humor" column

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"If you like Indian curries, yay, you like one of India's most popular class of dishes! could knock a vulture off a meat wagon, you do not like a lot of Indian food."His original article is humorless, but full of complaints, and he doesn't understand why he wrote it. Even the fact that he ends with a lot of food accusations does not hide his inner racism.

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"After the article was published, Weingarten doubled down in a since-deleted tweet, saying, "Took a lot of blowback for my dislike of Indian After the article was published, Weingarten doubled down in a since-deleted tweet, saying, "Took a lot of blowback for my dislike of Indian food in today's column so tonight I went to Rasika, DC's best Indian restaurant. swimming with the herbs & spices I most despise. I take nothing back."
This demonstrates that he does not feel any regret for the things that he has done in the past. Because he is unaware of the cuisine and culture, he exhibits ignorance as well as a lack of respect for them.

Question 3

What is Lakshmi's overall argument? Write it here in your own words.

Then, write a quote from her text that supports your understanding of her argument. Analyze the quote. What words or ideas from the quote support her argument and why?

Lakshmi has concluded that Weingarten is full of bias and that his use of humor is inappropriate, which harms the sensibilities of Indians. The smell of many different foods is not a valid justification for disrespecting people of other races. Dry and wet curries are common in Indian cuisine, but Bengalis and Kashmiris do not eat the same foods. Indian curries can have a wide variety of flavors. Because of their monopoly on the food industry, white men chefs have become haughty, and the reaction of a Pakistani writer to Weingarten demonstrates the resistance from people of color.

Question 4

What is the importance of this quote to Lakshmi's argument: "What’s puzzling is that editors and copy editors let his words through. Does The Post still have so little diversity among editors that this mini-screed raised no red flags? The paper issued a correction about the factual errors, but not the root of the issue: the bigotry."

The quote in Lakshmi's article is about the lack of diversity in the Washington Post's editorial board. She seems to imply that there are not enough people of color, which may have allowed Kevin Williamson's "mini-essay" to pass without being edited or fact-checked for errors. weingarten publishes in an influential national newspaper, but the editors of the Washington Post did not play a vetting role.
The fact-checking was incomplete and misleading. The root of the problem is a lack of respect for other cultures. Diversity is important to American society, and racist comments must be called out.

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As a student, I learned that academic writing typically consists of several stages, including prewriting, drafting, revising, editing, and publishing. Prewriting is the initial stage of the writing process, during which writers identify topics, gather and organize information, and create an outline for the text. Drafting is the next stage, during which writers incorporate their ideas into sentences and paragraphs. Revision is the next stage of the writing process, during which writers evaluate the content and organization of their drafts, making changes and improvements as needed. Editing is the final stage of the writing process, during which the writer focuses on technical aspects of the text, such as grammar, spelling, and punctuation.

Through my experiences in the academic writing process, I have learned a lot about myself as a reader, writer, and student. I have improved in many aspects of my writing. I have learned to approach texts critically and positively, engage with the content and evaluate the author's arguments and evidence. As a student, I still need to work on many areas. For example, I need to organize my thoughts and ideas clearly and logically effectively to the reader. I also need to be persistent and disciplined in my writing and seek feedback and support from others to help me improve my work.

In my current or intended discipline of study, I have learned about the different types of texts commonly used in academic writing. These texts include essays and reviews. Each of these texts has another and is usually written for a specific audience, such as peers, instructors, or professionals in the field. My favorite multimodal text is about Couscous food culture because I am usually passionate about tasting different countries' cuisines (Koehler, 2019). Empathy Diaries is my least favorite multimodal text (Turkle 7). I have people I hate, and I cannot guarantee that I can control my emotions when I meet with them. But by writing emails on the computer, I can hide my feelings relatively decently.

One of the things that surprised me most in our classroom work was the value of active reading and thinking in the writing process. I learned that actively reading with a critical eye and an open mind was essential to function it allowed me to engage with the text and generate ideas for my writing. The value of learning how to read and write cannot be overstated. These skills are critical to communicating effectively in academic and professional settings. They also allow us to think critically, analyze complex information, and express our ideas clearly and concisely. Having a solid foundation in these skills has allowed me to confidently approach extensively. I plan to continue practicing and refining my reading and writing skills in preparation for my next writing class. I will also seek feedback and support from my peers and instructors to help me improve my work.

My work in this course will help me in my intended professional business and provide me with the skills and knowledge I need to succeed; I will be able to use my reading and writing skills to engage in my field, conduct research, and communicate my ideas effectively to my target audience. One example is business reporting. For newly enrolled EAP II students, I recommend that they focus on developing their reading and writing skills through regular practice and seeking feedback and support from their peers and mentors. They can become better readers and writers in this class and beyond through dedication and hard work.

Works Cited

Koehler, J. (2019, June 27). Couscous: A symbol of harmony in northwest Africa, A region of clashes. NPR. https://www.npr.org/sections/thesalt/2019/06/27/735429939/couscous-a-symbol-of-harmony-in-northwest-africa-a-region-of-clashes

Turkle, Sherry. The Empathy Diaries: A Memoir. Penguin, 2022.

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Why Do Fast-Casual Restaurants Get a Pass on Appropriation?

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Why Do Fast-Casual Restaurants Get a Pass on Appropriation?

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Question 1

What is Dorsey's main argument in your own words? Support your understanding of the main argument with a quote from the text.

“In the case of food, all that PR fluff about bringing people together completely misses — or perhaps purposefully conceals — the truth that with power, the food of another culture can become a mere commodity, a cog in the wheel of capitalism separate and distinct from the people closest to it.”

The most crucial point that Dorsey makes is that food is an extension of identity; nevertheless, in the United States, some restaurants and chains promote food that involves the appropriation of the culinary traditions of certain minority groups. These stores' treatment of alternative food cultures shows a lack of respect for the Sauzu ethnic group's culinary traditions, particularly food. For instance, the article mentions river noodles, a traditional Vietnamese dish; nonetheless, the white people shown in the magazine are deemed experts, even though they are not of Vietnamese origin.

Question 2

What is the significance of "barbacoa" to Dorsey's article? Support your answer with at least one quote from the article.

“I’d eaten my fair share of “barbacoa” at Chipotle, where its shredded-beef burrito was my splurge order. But on a tour of Xochimilco, a tapestry of canals and artificial islands that was once a major source of local produce for Mexico City, Paco, my tour guide, took me to his favorite barbacoa stall, where we were greeted with three juicy tacos and a bowl of lamb broth to wash it all down.”
The author introduces barbacoa as the first food discussed in the piece, therefore it is fitting that this dish acts as the article's hook. The author makes use of it as an illustration to illustrate how the transformation of food at a fast food restaurant can reduce it to the status of a mere commodity. This meal has been altered by a restaurant chain such as Chipotle in a way that is significantly dissimilar to the food and culture to which it originally belonged.

Question 3

Consider Dorsey's statement, "But such is the world of giant quick-service and fast-casual business
Links to an external site.: Find interesting, “trendy,” flavorful ideas from any culture, dilute them into their most mass-marketable forms, and reap monetary gain without acknowledging the sources." How is this business strategy detrimental to the cultures that are being represented?

All cultures should be represented appropriately, not watered down, so the masses can easily consume them. Restaurants that do this are devaluing these cultures and their culinary traditions, which is unfair to those who worked in them before they were appropriated. This business strategy is also harmful because it suggests that cultures do not need to belong to a specific group to be valuable. Another problem with this is that if people start using these traditional dishes from different cultures as inspiration for new creations, the true history of these dishes will be lost, making it harder for future generations of cultural groups to know where and how they came from.
The number of restaurant chains is increasing as people are more willing to try new dishes. However, this leads to a problem because not all cuisines are easily translated into edible dishes. It is also essential to distinguish between food, which is something we can take away from a culture (culture), and culture, which is an intrinsic part of that culture (food).
The examples in the article show how fast-food chains can take advantage of current traditions and practices without giving them the credit it deserves. If they have a culture of respect, they should give proper credit, not take it away from them. The fast food industry needs a culture of respect for others.