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After finishing the inquiry essay, you are expected to submit your research essay. In fact, unbeknownst to most of you, you have already laid down the groundwork for this last task. I want you to go back to your photo submission of your favorite food in UP Diliman. Based on this photo, accomplish the following tasks:

Paste the photo of your favorite food from your favorite kiosk on this Padlet.

Make sure that you inscribe your name on your Padlet submission.

Answer the following guide questions within 100-250 words:

a. What is so special about this photo and food?

b. What kind of academic conversation can be generated from this food image?

c. What kind of questions also dawn on you as you observe and relish the beauty of the photo of the food that you captured?

Based on the submissions of your classmates, look for one entry that strikes you. Answer the following questions within 100-250 words:

a. Why are you drawn to such a Padlet submission?

b. What possible research directions can we think of from such a Padlet submission?

c. Why would this photo lead us to an interesting research topic relevant to food studies and any food issue in UP Diliman?

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ALEEYAH ROLLE

My friends and I go to A2 once a week for lunch. After our sumptuous meal, it was customary to go to Enriquez and order all sorts of fruit shakes. With the surging heat in Diliman, it is refreshing to take a sip of my favorite mango graham shake, especially after lunch. From this image I took, I thought of two potential academic conversations. First, with finals coming around the corner, most students have less and less time for other daily activities, such as eating. They usually eat convenient or ready-made foods to save time, so I ask: How do UPD students include fruits and vegetables in their diet during finals? Second, I noticed that the straw and lid they gave were single-use plastics. I understand that it is cheaper to buy plastic straws than bamboo, metal, or paper ones, but it is not environmentally friendly, especially in the long run. Did they consider using reusable options for the packaging of their shakes? They can sell a complementary product, like a reusable tumbler with a straw; and they can give a discount to customers who brought their tumblers, but the price remains for those who purchased the shake with single-use products.

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Encinas, Russel John D

This photo may seem normal, but it is special to me in a way that it makes me feel comforted. I always liked fried chicken, even when I was a child. And I am so delighted to discover this super affordable boneless chicken daegu in A2 while living my life in UP Diliman. The photo implies simply a variety of diverse cuisine on campus. While not everyone would argue, some would agree that for them or us, this is probably the best chicken on campus. One question that dawned on me is, "Why do I like this so much? ”And then there were a ton of answers flooding my head—one most vividly due to its tenderness and appealing taste to the eyes, at least for me.

I am drawn to the padlet submission of Mango Graham Shake by Aleeyah Rolle simply because I also usually buy that shake whenever I go to Area 2. It is cheap, refreshing, and delicious. They even offer it as “buy one, take one,” making people buy it more. One research direction possible for such a submission is the relevance of cheap and cold desserts in UP Diliman during the intense heat weather experienced by students and staff. This photo could make us understand more why a lot of people around the campus perpetuate the consumption of mango graham shake and other cold beverage-related desserts amidst the terrifying heat caused by the weather—or at least find the correlation between the two.

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Sison, Aadrianne Anjelo C.

(1)

Whenever I buy and eat Taho I always ask myself in which food category does Taho fall under. Is it considered as a meal? A dessert? Breakfast food? Or an Afternoon snack? But I guess this is the reason why I enjoy Taho , since it is something I can eat anytime and anywhere. To briefly describe the picture ,  what I want to show is  my own experience of eating Taho and it is something I enjoy having whenever I walk around the campus going to my next class, essentially showing how it is  a convenient food/snack to buy and eat.

And with this said, as students who are always busy and sometimes forgetting to eat their meals or buys Taho , pancit canton or fishball since it is convenient and quick to prepare , an academic conversation now is how does this reflect the studies and life balance of UP students ? Especially when it comes to the food that they buy and eat  given their limited time for breaks. To add to this another question that I had thought of as I analyzed the picture that I took is, when it comes to food does convenience always mean sacrificing nutrition and health? And if not, what are the actions that could be done in order to have balanced meals wherein we enjoy nutritious meals while still being able to have our favorite snacks such as Taho?

(2)

One padlet submission that really interested me is the entry submitted by Russel which is about Daegu Boneless Fried Chicken. And I find this interesting given that personally I also like fried chicken especially the boneless ones. And in a sense, just like Russel I also feel a sense of comfort whenever I eat fried chicken. Especially when I was younger I always got excited whenever I had the opportunity to eat fried chicken. One thing that was mentioned that we could focus on is the word “comfort” in relation to food. And which possible research direction would be about what makes food a comfort food? Is it the taste? The way it is prepared? Who prepared? In this way we are able to understand the possible reasons why we sense comfort with some food.

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Madriñal, Neil Carlo E.

1.) My Cheeseburger at PAV 1

I rarely eat heavy meals when I'm alone on campus, especially when I'm rushing to my next class or searching for a place to rest. I prefer quick meals in this situation so I can eat at my own pace in peace. My photo shows a cheeseburger I bought at Pavilion 1 while walking to CAL. The photo highlights the practicality of eating a burger on the go. The paper bag perfectly held the burger’s contents, making it convenient for walking around. Additionally, the affordable price made it an easy go-to meal. This burger also evokes a sense of nostalgia. During my childhood, burgers were a love language for my family and me, so this simple meal holds special meaning.

Two academic conversations can be drawn: 1.) The convenience and accessibility of such meals may diminish the social aspect of food, especially for students. I compare these quick meals to a bathroom break—they occupy a small part of our time while serving our basic needs. Are convenient foods affecting our meaning-making of food? Are students prioritizing convenience over the quality and enjoyment of their meals? 2.) The appreciation of convenient food by different socio-economic groups. I enjoy burgers and consider them a significant part of my life history. But what does that say about me? Is it because it's the only thing we can afford, thus shaping my perception of what delicious food can be?

These conversations shed light on the effects of food convenience on social interactions and preferences.

2.) Taho

I was drawn to Aadrianne Sison’s entry among the Padlet submissions because I became interested in how he questioned the category of Taho as a food. I ask myself how we ended up with Taho, especially as a Filipino street food culture staple. Another reason I was engaged in his discussion was that convenience foods have lesser nutritional value. Still, I am keen on knowing how nutritional Taho is because it's usually made with soybeans, not with artificial ingredients. I think Taho can lead to how snack culture in the Philippines, specifically in UP Diliman. The photo itself perfectly illustrates how easy it is to purchase these convenient snacks around the campus. Furthermore, it could also lead us to a discussion about how important token Filipino food is prevalent around the campus. Would it be different if there were more globalized snacks on campus? Like fries, burgers, nachos, wraps, etc.

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Calvario, Ysabella Maria G.

1)

Before I was in BS Geology, I was actually in Interior Design, but I was also waitlisted in my dream course, Architecture. But, I didn’t get in, so I promised myself that I would shift as soon as possible. I didn’t plan on making friends, but somehow, I found myself sharing many of my core memories with a few of the best people I have ever met. Whenever we would take breaks from our Architectural Design plates, we would go to ArkiVickie and buy some snacks. But I failed to get into Arki, so everytime I find myself missing that part of my life, I would take the long trek from NIGS to Arki, and order siomai egg.

I have always marveled at how free ArkiVickie is to sell relatively novel food items. I remember they even offered salads before, but for a hefty sum of 100 pesos. While I understand that a big part of it is the college’s demographic, I wonder, “How can normal food kiosks in UP Diliman experiment more with their products, without losing the customers they would’ve had if they continued to offer the same things?” Another relevant question is, “How can kiosks keep the costs low, while offering food substantial and nutritious enough for nutritionally-imbalanced young adults?”. Lastly, given pancit canton, tusok-tusok, and isaw as the typical Isko diet, how can these unique food stalls improve the unhealthy image of UPD’s food culture?

2)

Mae’s submission about dirty ice cream and food’s general ability to trigger memories among UP students caught my eye. I, too, view ice cream as a source of comfort, and consume it during stressful times, which are often when reviewing for memorization-heavy subjects. As such, ice cream serves not only as a cooldown from all the stress during study breaks, but also as an instant motivator for me. And being forgetful, I tend to get frustrated a lot when trying to memorize. So realizing food’s potential in memory formation seems like a promising research direction.

Following Mae’s train of thought, we can explore more on food’s relationship with our identity and memory. What part of eating triggers such strong reactions among students, and is it the same for people in different stages in life? How is the type of food related to the memories it resurfaces? How different are the memories recalled among different social classes? Lastly, what are the ways in which food can be used to help in memorization methods, such as rote memorization and active learning?

These questions are especially important as students rely on their memory not only for academic purposes, but also for motivation during difficult times.

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My Daegu meal. I love garlic parmesan even if you think that it is the most basic choice!

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Llagas, Rika Maria Kaleena F.

I.

Before I captured this photo, I was rushing back to the CAL building for the lack of available seats in the Chicken City restaurant in Area 2—after finally having my take-out that was worth waiting for in a long line. I quickly took a photo of my food and munched down as I needed to prepare for my Art Studies report immediately after eating. The photo is a scene of a dichotomy between joy and dread—the anticipation of eating the tasty, crunchy, and tender Daegu chicken meal and the anticipation of another extensive discussion I will facilitate after my vacant time, my restlessness almost banishing my appetite. Despite the tension between my hunger and jitters, the food did not fail to comfort me for even a short period during my vacant minutes.

I often think of a simple question—”How do other students mentally and emotionally cope during their vacant hours?” Since I would rather eat even if I have to juggle it with reading. I often think about the rush and jumpiness of the students powering through daily while seemingly trying to balance their mental and emotional health. I contemplate—is it possible to have time to relax and pause the tension that could be affecting one’s academic responsibilities? Do we have enough time to, at least, breathe and be conscious or remain in a constant state of anxiety for the landslide of academic activities?

II.

I find myself drawn to Neil Madriñal’s entry among the other Padlet submissions. I consider myself a foodie—despite the absence of food influence online. I love to eat, and I love eating good food. It is disheartening to squeeze in a couple of minutes to eat for the sake of surviving and not with the sweet company of actually enjoying and appreciating my food. I mostly felt mutual with Neil’s sentiments of searching for a place to rest while walking and eating at the same time—it felt as if he would rather rest more than have time to enjoy his food. If my interpretations were correct, then I feel like we share the same sentiments.

Moreover, I appreciate the academic take on the “meaning-making of food.” What narrative or critical take can weave into this to make sense of one’s preferences and interests in food? Are there more people who value food as a mere item to survive, or do some people have the socio-economic status and financial capacity to enjoy food beyond basic needs?

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Manong Jeffrey's Dirty Ice Crem - mixed flavors of avocado, cheese, and strawberry

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Bayan, Ma. Rae Joseph E.

I particularly love the avocado sorbetes or dirty ice cream sold around the Sunken Garden. It’s an easy snack to find to help beat the heat as I walk around the Academic Oval. In addition, it’s a snack I’ve shared countless times with friends and family as we share stories and catch up on what we’ve missed out on each other’s lives. Actually, the experience of taking this specific photo has allowed me to realize just how special the dirty ice cream in UP is to me. I was able to reflect on the food as a visual to which experiences and memories are ascribed as it reminded me of my memories of touring my high school friends around the campus and chatting with my sister about grief among other things.

Food clearly also has a social aspect to it and the interactions we have with it whether it be consuming it, preparing it, or even just photographing it convey meanings that are tied to our identity and our memories. From this, I’ve grown curious as to what other ways UP students view dirty ice cream. What memories come about from consuming this frozen dessert? If not sorbetes, what foods around UP hold memories for the student body? And how does food affect remembering and memory formation?

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1. I think what makes the food in this picture special is that it isn’t ‘special’ at all. It’s a run-of-the-mill food stand that serves the exact same menu as others, and you can probably find a billion stands like these anywhere. What makes it ‘special’ is convenience and reliability, and the specific stall in this picture is located near the gate facing UPTC which is also where most students tend to exit from.

I observed that most of the customers of this stall were mainly students of all ages. With the prices being quite low, there could be a correlation between that and the target market of the stall. Their placement is strategic, as it is near UPIS and the jeepney terminal. I could talk about how they appeal to the mindset of instant gratification younger people are prone to, but I’ll leave that for another day.

Although commonplace, these stalls are a lifesaver for many. It may not look as posh as restaurant food, but it fulfills the goal of satiating hunger. Though I still find myself asking, is it as bad as consuming ‘junk food’? Is it really alright to let students consume this daily?

2. The padlet submission that caught my eye was Aadrianne’s, firstly due to the picture. I had just finished eating dinner so I was really craving something sweet. Taho is one of my favorite desserts despite not being cold, and I remember that I used to wait for the vendor to pass by my house in the evenings when I was in elementary and high school.

I would like to bring up a different angle to examining Taho. We could consider its desirability as a dessert to students given the current climate. Additionally, we can examine how students prefer cold but more expensive desserts over cheaper ones.

With the looming threat of Area 2’s closure and the opening of DiliMall, I think it’s appropriate to examine the changing food trends within our community. Some might say that the current general student population just has higher purchasing power than those before, which is reflected in pricier meals being offered. We can better understand the steps to take in ensuring food security and availability for all if we are aware of the factors that affect these trends.

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SEFALI's Beef Shawarma Rice Platter with Falafels [MAGTIBAY, Akira Allyson R.] 

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1. Seeing the presentation of the food here really excites you to get the spoon and fork and start devouring this meal. This food was extra special on the day I captured the photo because I was reminded that I only eat at SEFALI if I deserve it. Some of the meals do not cater to a common student’s wallet, but the quality and taste of the food will really make you say, “Yeah, deserve ko ‘to.” This kind of food that touches the concept of cuisine and cultural differences makes me want to engage with the students who enjoy eating at SEFALI as well. Do they share the same sentiments with me with regards to consuming food as a reward? Do people care for the visuals of the food more than the experience? These are some interesting questions that I think would spark interesting conversation as well.

2. I was very much drawn to Rika’s submission of the 89-peso meal. I enjoy eating at Chicken City as well, and the Daegu Meal is also my usual go-to. Unfortunately, I do not get to enjoy a lot of Chicken City meals this semester due to my schedule. It is seemingly impossible to get a hold of this 89-peso wonder with at most 1 hour break time in-between my classes and the agony of having to fall in line and wait for the order. I also think it’s amazing that we both find comfort after eating in a very short amount of time then attending a lecture class after. I think that from this Padlet submission comes the research questions: “Why and how do people endure long lines and wait times on specific chains?” and “How do people entrust themselves in these stalls for an ample amount of time even if there are other chains to go to? Like what factor are they after? Taste? Quality? Hype?

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1. The photo depicts my go-to frozen yogurt shop in UP, Sundaes Cafe located in Area 2. It was only a month ago when the store opened. Before discovering it, I usually buy from pricier chains like Red Mango, Llaollao, or Chimmy. Despite similar quality, products from those chains would cost me more than a hundred pesos, whereas Sundaes Cafe satisfies my cravings for around fifty pesos. Although Sundaes Cafe offers fewer toppings, its accessibility and affordability still make it a favorite. This difference between local businesses and larger chains prompts reflection on the social dynamics of consumerism. This drew my attention to the questions: (1) How do factors like store location and branding influence consumer perceptions of product quality? and (2) How does branding shape the consumers’ willingness to accept product prices.

2. I am personally drawn to Rika Maria Kaleena’s submission about their chicken meal from A2. What stood out to me is their elaboration on how they used food as a means of coping with stress; personally, I share the same sentiments. Whenever midterms and finals season comes around, you can bet that I will be spending most of my allowance on food and drinks. For me, food fuels both my brain and my heart, helping me power through stressful times. Access to food is a privilege, and not all students have this. As Belasco said, “food is the major cause of anxiety” — what we eat may be the cause of our death; running out of food is a far worse experience. This leads me to asking the questions: (1) How does inadequate food access affect the academic performance of students? and (2) What steps can the university take so that students can have access to affordable and nutritious food on campus?

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Bruzo, Franz Abegail A.

1. The photo of tocilog from Uncle B’s Laundry in Area 2, holds a special place in my heart. I’m not usually the type to take pictures of my food—I’ve always thought it was kind of silly. But this was a requirement, so I snapped a quick shot without worrying about making it look good. Despite that, this image of my favorite meal has a lot more to it than meets the eye. Out of all the silogs I’ve tried, the rice at Uncle B’s Laundry is simply the best. I’m not sure what makes it so special—maybe it’s the type of rice they use, or the way they cook it—but it’s perfect every time. This personal connection to tocilog makes it more than just a meal for me; it’s a comforting reminder of why I love this dish. Looking at the photo, several questions come to mind. What exactly makes the rice in this tocilog dish stand out? How does eating at Uncle B’s Laundry compare to other dining experiences I’ve had? My reluctance to take food pictures also raises questions about our attitudes towards food and social media. Why do some of us find it unappealing? This could lead to discussions about how we present ourselves online and how digital culture affects our daily lives.

2. Aleeyah's entry catches my attention the most because it's something I can totally relate to. I mean, who doesn't love grabbing lunch with friends and then treating yourself to a delicious mango graham shake, right? What I found interesting about this submission is how it got me thinking beyond just enjoying a tasty shake. Like, during finals week, it's so easy to forget about eating healthy with all the studying we have to do. I think this photo could lead to some really cool research about how we eat on campus and how we can make better choices for both our health and the environment.

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1. During my 8:30 AM class, I need a breakfast that’s quick and not too heavy or oily but affordable. I’ve been avoiding eating too much fried food, and most of the offerings at the College of Fine Arts kiosk are fried or instant. Thus, my old reliable has become pandesal and coffee. It’s a simple comfort for me, and is a form of consistency in the otherwise hectic life of a college student.

However, there is another layer to my choice of meal. I actually have a difficulty eating different foods due to my aversion to various textures and flavors. It is something I’ve always dealt with growing up, and though I’ve recently been able to expand my palate, it still is a hurdle that restricts my choices when buying meals. I’ve recently come to understand that my experience isn’t exclusive, and that many people struggle to eat due to sensitivity to texture and flavor, and a strong attachment to their culinary rituals or preferences.

When I look at my picture, I understand it may seem boring and dull, but for me it is one that captures a sense of safety and comfort.

This leads me to wonder, how accessible are the food choices in UP when it comes to those who have specific food restrictions or conditions? How common is my experience, having a difficult relationship with eating? How can people like me, who have specific conditions for food, get enough nutrition to lead healthy lives?

2. Vasilissa Sayon’s submission caught my eye because I regularly pass by that stall on the way to the jeepney terminal.  I haven’t eaten from there yet, but I noticed there was always a sizeable crowd at that stall. It’s usually surrounded by students eating and chatting, presumably having a quick meal before they head home. Looking at this stand, just one of the many street food stands in UP, I think about how though we know it’s not really good to eat too much junk food, many of us still turn to it as a meal. However, as I think about our view on “junk” and street food, I also think about how so many people in the UP community rely on selling it for their daily wage. Is there a way to preserve our street food culture, while providing a source of healthy meals for students?

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Kiosk behind PAV2 and their coffee stand named "Tara KAPE Tayo"

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Mendoza, Christian Noel L.

1. My long-time crush introduced me to a coffee stand behind Pavilion 2 called “Tara KAPE Tayo,” and it has since become my go-to spot for a caffeine boost whenever I'm on campus. Whenever our schedules align, I always invite her to join me for coffee there. We usually pair our coffees with cheese sticks since we both love cheese.

In this photo, I ordered a Spanish Latte, which is my favorite. I must say that their Spanish Latte is comparable to those from other famous coffee shops, especially considering it costs less than 100 pesos. The cheese sticks, while similar to others, are one of my favorite coffee pairings because they complement the bold flavors of the coffee so well.

With all that being said, I can't help but notice the number of people drinking coffee today. My first question is: What are the favorite coffee flavors of my fellow students? I have basic taste buds, and I know many people have more complex coffee orders. I'm curious to know what they are.

Lastly, while taking the photo, I wondered if there is a healthier option for my drink that can provide the same energy as coffee. I'm aware of the significant amount of sugar in it, and I'm trying to follow a healthier diet.

2. Aliyah’s submission caught my eye since, like her, I love frozen yogurt and usually buy it from famous stores like Red Mango and BLK 513 in UP Town Center. Before reading her submission, I didn’t know there was a frozen yogurt shop in Area 2. Whenever I go there, I visit a specific store and leave immediately due to my tight schedule this semester.

Two research directions emerge from her submission. First, how does branding influence consumer perceptions of product quality, even when the actual quality is comparable? Many people, myself included, often prioritize brand names over the actual taste of the food. Second, how much are consumers willing to compromise on quality for cost savings? Aliyah mentioned that, despite having fewer toppings than Llaollao or Red Mango, Sundaes Cafe satisfies her cravings for around 50 pesos. For me, that’s a fair trade-off, as I don’t need to leave the campus for frozen yogurt, and it’s significantly cheaper.

This photo leads us to an interesting research topic relevant to food studies and food issues in our university because it touches on broader themes such as consumer behavior, economic accessibility, and the socio-cultural impact of local versus chain businesses. Understanding these factors can inform strategies to promote affordable, healthy, and community-supportive food options on campus, addressing both economic and social dimensions of food consumption.

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1. This photo depicts my kind of staple food whenever I stay in our dormitory. This barbecue is one of the menu that is served by the small lutong bahay store in front of our dorm. Despite this being one of the so-called junk foods we can consume everyday, it has become my go-to food whenever I’m hungry, may it be breakfast or lunch because of its affordability and good taste. Because of this, it piques my interest when it comes to the affordability and appeal of foods to people, despite the location of the shop and the accessibility to others. This drew my attention to the questions: (1) How does the location of stores influence the perception of the customers in consuming food and (2) How does availability of food choices affect the consumption pattern of people.

2. I am personally drawn to Shifra’s entry of frozen yogurt in Area 2. Frozen yogurt is also one of my favorite things to consume whenever I feel extreme heat or stress but I usually consume it from known chains such as Llaollao and Blk 513. It is interesting to know how despite of a much more cheaper price, it is relatively good in comparison to other chains. This may also be an opener to discussions such as food availability and food affordability inside UP Diliman.

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1) Every now and then, I have lunch with the person I admire in UP. She and I usually go to the Diliman Brew kiosk located between Lagmay Hall and Palma Hall. In their menu is one of my favorite meals, chicken strip rice meal. Aside from its great flavor that’s elevated by the gravy or white sauce, I love it because it reminds me of the food I used to buy from my high school cafeteria.

After consuming a rice meal for a low price compared to other rice meals in other kiosks, I think about why other UP kiosks don’t have cheap rice meals. Why do they tend to prioritize selling pancit canton or other street food that are unhealthy for students? I believe that it has something to do with the cost of production and  the time it takes to prepare these meals.

As I look at the photo some more, I begin to think about the rarity of good cheap rice meals in UP Diliman. If more kiosks produce more rice meals, how will this affect the economy of meals in UP as the common supply for each kiosk is pancit canton? How can producing rice meals affect the diet and health of students?

2) The submission that I was most interested in from this padlet would be about the Mango Graham Shake. Aside from mango graham shake being a personal favorite, I also agree with the potential academic conversations brought by the shake. As mentioned in my own submission, the kiosks mainly sell pancit canton, an easy to prepare meal that are the usual demand of students during finals. We tend to overlook our health to prioritize the quick meals brought by the food so that we can go back to studying. This causes a concern to our health because not having a good healthy meal can affect the way we think and act, not letting us reach our most efficient and effective potential which could lead to worse consequences in our finals and health.

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Buko Pandan Dessert bought from a kiosk near Sunken Garden

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Cañezal, Arshyne C.

(I)

The picture I attached above shows one of my comfort food these days: A Buko Pandan Jelly Dessert bought from a kiosk near Sunken Garden. It seems so people; a food that is eaten usually on parties and celebrations. I like to think that is is also what I do whenever I buy this - a small gift to show appreciation to myself. Self-appreciation is what makes this food special to me, as it allows me to look back at the hardships I went into before I got into the university. I can't help but turn around and look at the massive Sunken Garden in front of me and relish the opportunity that I am able to enjoy this scenery now because I did what I had to do in the past. But as I think of this chain of thoughts in my mind, I couldn't not mind the gnawing feeling in me, thinking that not everyone is able to do this: Why is it that the UP life is not applicable to anyone and how many more struggling students need to work harder before one Arshyne gets to taste this Buko Pandan? It is also something to ponder about that although I am able to be given the opportunity to study here, other UP students may not be able to have the time to stop and appreciate themselves, which is why I also asks the question: What more can the university or the students do to have Buko Pandan more often?

(II)

Personally, I am drawn to Aadrianne Sison's submission. I am pushing for more nutritious meals for everyone and a submission that tackles the life of UP students and its connection to the nutrition in their food is interesting. I think that researching about the nutritional content of the food we intake in the campus is a good direction if we were to study the topic, connecting it with the lack of time and the busy schedule of the students is a great idea! Being able to address any issue regarding the UP community's food safety is a reason why we should try and open discussions related to it.

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The Hungarian sausage sandwich from the kiosk next to UPIS.

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Aquino, Zyanne "Insay" Agneshka B.

(1) The picture of my favorite Hungarian sausage sandwich is unassuming, as a simple take of my usual meal. I like it because it's so practical – it's immediately filling, it's cheap, and it's easy to get. Such are the kiosks, being an icon to the landscape and food culture of UPD. It's a reflection of what many other students' day-to-day life must also be like.

Is the reflection of our student lives a good one, and how do we improve the student's quality of life? Kiosks aren't quite fit to be a student space, if there is any seating at all. Most of us get our food on-the-go for the next class or so. Our diets are at risk to be poor if this is what we regularly eat, with no balance and variety, because it's what easy and quick to get.

This food landscape supports the university's reputation of striving for academic excellence. It makes its students look resilient, even, in the face of adversity. But I wonder: why have we resigned and settled ourselves to this?

(2)

I liked the cheeseburger photo of Neil. We took similar pictures. And I was also struck by his question on the convenience of meals diminishing the social aspect of food. In my experience, food is usually connected to a social event, whether with friends, family, or a whole community. But the space and convenient nature of our food spaces, from my experience, doesn't let us enjoy the food much. Most of the accessible food places for students around the campus are kiosks and small vendors. This isn't to say on-the-go food is bad, and I still think the convenience should stay.

But I want to expand this on the question of convenience, and ask: for the spaces like canteens and Area 2 where we can actually sit down to appreciate our food, how will the threat of removal affect our food culture? They're spaces that I'd say are on the opposite end of the convenience of kiosks. If they're removed, how will we see our food going forward? If food is often connected to our social circles and community, how will the removal of spaces affect how we treat each other as well?

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Sanchez, Kyla Mae O.

This photo captured the importance of coffee to me as a student. It has been my practice to buy Ate Cherry's coffee to stimulate my sleep-deprived system, especially after a late-night study. Like many other students, coffee has become an aide to my studies. But this relationship with coffee needs to be explored: Is the relationship still healthy? Is there a dependency on coffee developing here? What is the role of promoting coffee consumption in this relationship? These questions also made me reflect on my own relationship with coffee. While I appreciate the stimulation it brings, what conditions made me drink coffee?

A photo of taho in this thread also captured my attention. Taho is my childhood. I remember waiting for Mamang Mangtataho early in the morning to pass by our house while I was holding my favorite mug. But now, I cannot remember the last time I bought taho. When was the last time I paid attention to taho, to greet Mamang Mangtataho, to slow down and enjoy a conversation with them? We take advantage of the convenience of grabbing a quick snack like taho to relieve hunger that we forget our maninindas. I understand how this convenience almost always relates to the (un)availability of nutritional snacks around campus. However, I suggest looking beyond our health. Explore the lives of our maninindas, ask their thoughts on such (un)availability, and how they cope with the changing UP Diliman (in terms of food landscape, student demographics, commercialization, etc.).

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1. This isn’t a special meal by any means. I can only call it so because of how often I have it, courtesy of its accessible price and location. Also, though the taste doesn’t meet restaurant standards (specifically the carbonara), I find it delicious enough that I developed a fondness for it. As for the photo, I think it succeeded in capturing my experience with the food, such as its plainness—which I tried to glamour up with lighting and framing.

Through this image, my personal account of eating in my favorite kiosk can become part of an academic conversation about the state of food at UP Diliman. One question I have for this subject is “Do other students truly like their favorite kiosk food, or are they only conditioned by the price?”. Another is “Are the current food selections on the campus the best that the university can offer?” You don't need to be a nutritionist to know that street food isn't vital fuel for students and faculty. Is it bad for me to question, then, if this situation has persisted for so long since it’s been accepted as part of “UP culture”?

2. The Padlet submission that caught my eye was Christian Noel’s “Spanish Latte and Cheese Sticks”. At first, it was the combination of his food: seeing a fancy iced coffee juxtaposed with a cheap, fried snack was amusing to me. It makes sense to balance your expenses like that, especially among college students, but maybe I’m just easily entertained. But what really drew me into his submission was his cute story about it. How he discovered the coffee stand through his crush and how it eventually became a routine for them to go there to order the same things. His post opens up discussions about the extent to which eating is a social ritual. This may become the base for research that also tackles the power of culture and relationships to influence our dining habits. I believe that such research has a place in UP Diliman, specifically considering the limited, unhealthy variety of food on the campus. Perhaps, one could examine the ways that UP Diliman students still enjoy eating despite the school’s food issues by making it a bonding moment with their fellow students.

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1. Kwek-kwek is the first food I ate at UP Diliman as a freshman. Our professor from MatE 21 showed us an Instagram picture of it that he ate at one of the kiosks shown in our topic about heat capacity. It instantly caught our attention (which probably my professor aimed for) and led to us craving kwek-kwek.

I refrain from buying kwek-kwek as it is higher in cholesterol compared to a chicken egg. However, ever since the first time I ate it with my friends, I grew fond of it, which later ended up being my comfort food on campus. It was a cheap snack that could alleviate hunger, and I could easily afford it despite only having a 150 pesos budget daily. I treated it as a comfort food whenever I was down and as a reward for surviving the day.

As I look at the picture, I think it captures my usual experience while eating at most kiosks in UPD — the "standing ovation" way since there are no chairs and tables or vacant spaces available. It's making me wonder, "Do students buy from kiosks just because they're more affordable and quick?" Or "Do they also feel a sense of comfort whenever they go to a certain kiosk or food establishment?" Another question I have regarding this is, "Are students just settling for the food offered by the kiosks because of the poor access to better food establishments near them?"

2. The "Pandesal and Coffee from the CFA Kiosk" submission was the one that caught my attention because of the nostalgia it gave me. Pandesal and coffee were my Lola's favorite breakfast and merienda meals when she was still alive. I grew up liking coffee at a young age and pandesal because of her, and like the post mentioned, it is a "not too heavy or oily" food, which is what my Lola needed for her health.

Looking at the picture, I think about how limited the food options are for the students at UPD to the point that they develop a sense of "comfort" and "safety" by sticking to what they are already used to. Also, as mentioned in the post, he/she has an aversion to various textures and flavors of food, which can be a good research ground for UP Diliman's food accessibility and availability for its different consumers.

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This is a photo from one of the food carts outside the campus. The difference in price compared to kiosks inside the campus is enormous despite it being just a few inches outside UP. This makes me wonder how much is the rent for food stalls inside the campus? and is it really that high to drive this price difference? and is it really ok for student meals to be more expensive?

Kyla's submission about "Ate Cherry's" coffee caught my attention because I find the subject (iced coffee latte?) to be very presentable. And it makes me wonder if it tastes as good as it looks. Nowadays, a lot of food service establishment focus of how their food items appear to consumers at the expense of quality and taste.

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(1)

This photo was taken last June 10, 2024 at a CFA kiosk. Before I bought these kwek-kwek and kikiam, we had a final class project on my elective class, TFA 161. We organized a workshop for kids, particularly those aged 6-10 years old, called “Puni Art”. The workshop was successful and I’m happy because all of my classmates and I did our best to ensure its success. We all know that teaching and managing kids can be energy-draining, so after the event, I went to the CFA kiosk to buy these foods. Eating these foods after a tiring day is the best, and if you guys want to buy food at a cheaper price, then go here at the CFA kiosk.

From the food image of kwek-kwek and kikiam that I purchased at the CFA kiosk, one academic conversation that can be stimulated is the convenience of the food for the students. Personally, if i have to choose between food that is famous with an expensive price and food that is not famous with a cheaper price, i would choose the latter. This is my personal preference only.

Observing the photo of the kwek-kwek and kikiam that I purchased, the questions that come to my mind are: 1) How do these Filipino street foods (kwek-kwek and kikiam) reflect Filipino culinary culture?, and 2) How does affordability affect consumer choices, particularly in educational settings?

(2)

I’m personally drawn to Insay’s Padlet Submission on the ‘Hungarian Sausage Sandwich’ because I want to taste the food and judge its deliciousness. You know I’m a fan of hungarian sausage sandwiches at Angel’s Burger, so I also want to try the food that Insay shared.

Based on Insay’s submission, she reflects on the practicality and convenience of the Hungarian sausage sandwich kiosk at UPD, but also considers its implications for students’ lives and well-being. The reflection on student life depicted by the kiosks and the food culture at UP Diliman raises interesting points about life and potential improvements.

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1. The food I chose to feature was the Fried Noodles and Siomai combo bought from the Kiosk located near Sunken Garden. As someone who loves noodles but would like to limit their sodium intake from Pancit Canton due to health concerns, I was relieved that there was an equally enticing alternative. It also reminded me of my childhood since my yaya would often buy one for me as a reward after my summer activities when I was younger, so there was a pang of nostalgia as I captured this picture. Another element (that is not as evident) in this picture was the location, which was taken in one of my organization’s tambayans in Vinzons Hill. As someone who has a full schedule with academics and also spends her free time with her organizations, this photo summarizes my eating habits as a student at UPD. A question I have that could open for further discourse is “How can food kiosks expand to offer healthier food options beyond Pancit Canton and street food?”.

2. Among the submissions, I was drawn to Shifra’s Frozen Yogurt in Area 2. Similar to her, I am also an avid fan of frozen yogurt and one of my comfort foods is Red Mango’s Banoffee Parfait, which usually costs more than my budget for lunch. Seeing that there is an accessible and cheaper option for frozen yogurt in UP Diliman is appealing to me. I also prefer frozen yogurt to ice cream due to my lactose intolerance, so I tend to digest the former better. Seeing this development in the food culture of UP Diliman, I would like to further explore how healthier food options (such as salads and vegan options) can be made more accessible to students who have health concerns amidst the ‘fast food’ and street food mostly seen on campus.