Process of Writing

Everything began two months and half ago. I was sitting in front of my laptop, scared and not confident at all. The only idea that came to my mind was “Am I going to be able to do this? Was it a good decision to take this class?” This is my first journalism class in English. I know I’m a good writer in Spanish, but I didn’t know if it was going to be the same in another language. Finally, I decided to take the risk. During this moment, I remembered what my journalism teachers told me once “if you don’t know how to start, brainstorm”. Going back to Tata’s kitchen helped me to get relax and take this assignment as something fun and new. While I was eating a big box of cinnamon cereals, I wrote down all the ideas that came to my mind. I just wanted to transmit all my good child memories with the same feeling as I remember them. Then in the first workshop my classmates talked about my piece with the same enthusiasm as I wrote it; definitely this was my principle motivation for the rest of the quarter.  

            While weeks passed, I realized that the fear and stress were gone. The panic was replaced with the excitement of how I’m going to begin my next pieces. I was thinking on this all the time; while I was taking a shower, teaching my Spanish Labs, watching a movie, chatting with my friends. Topics, words and phrases came, went, return and left my mind. Yes, my ideas appeared from my daily and everyday’s life. The initiative of my perfect meal came into rise from a conversation with my friend Hanna when were describing Ecuadorian food in the first floor of the library.   

Back home, I always write about politics and more intellectual subjects. I haven’t had the opportunity to experiment a more creative writing style. This helped to develop other skills like describing situation and places, balancing my pieces with action and informative facts, and using humor in a way that doesn’t sound artificial.  I’m sure I wouldn’t learn all these things without writing about myself and my personal experiences.  A more intimate way of writing gave me the chance of trying out different techniques. This surprised me. After reading all my pieces again, I found a Maria’s style. It is a just a combination of a simple language, but with some small details that sometimes become really important elements in the story. Several evocative descriptions come into view, as well. I discovered my own style.

After ten weeks of continuously writing and reading about food, I realized how my culture and my background are reflected in my work. Without even expecting anything like this, I ended writing about Ecuador and his culture. It was an automatic action. The fact is that sometimes I feel so different from the rest, that I just want to remember myself where I come from and show my readers (my teacher and my classmates) how I identify myself. This is the perfect space; I mean my blog, where I can express myself. Each of my pieces had several details about my culture.

Something that helped to improve my writing style was critics. At first I was horrified with the idea that people sat in a circle will judge me, especially if you are an international student and you would probably have thousands of errors. Now, I really appreciate it. Writing can become a very personal activity, that sometimes you lose the notion of reality. When it comes to an end, you don’t know if your piece is a ball of garbage or if it is a masterpiece. That’s why suggestions and observations are always useful. I must say, that I learned more from others people errors than mine. Listening critics and comparing my work with other was a great exercise.

I can end this class telling you and me that I feel proud of myself. I didn’t only overcome all my language/cultural/writing obstacles; I enjoyed this class as well. The initial suffer was worth of it. I demonstrate myself that with practice and dedication I can also be a journalist, but in an English version. I feel that my mind has been expanded and that journalism can’t be limited to politics. There’s a lot more to explore. This world has other fascinating things like food! 

100% Ecuadorian - Second Edition

It is around 3 pm. All types of vegetables and fruit are around me. Meijers is so big that I don’t know from which section I should begin my journey. The groceries’ list is on my mind, but right now I’m a little confused: too many ingredients, too many things to do. For cooking a perfect Ecuadorian meal it is necessary to prepare at least three dishes; one that represents the coast area, another one for the Galapagos Islands and finally the mountainous region. This is the ideal combination of flavors and ingredients because they are completely different from each other. Several dishes, but in small amounts, is the way you can taste different things at the same time. Ecuador is a tiny country; it is only three miles bigger than Michigan. Despite its size, it’s one of the most diverse countries in the world in terms of nature, culture, language and food. In a couple of hours, you can travel from Quito (the capital) to the rainforest, jungle or the beach. Each region has its own products and obviously, its cuisine is based on different cooking techniques and amalgamations. My perfect meal definitely has to be diverse - as Ecuador is. In addition, this combination of dishes has just the right balance of proteins, carbohydrates and sugars. However, my mission’s challenge will be to replace the original ingredients with local ones because not all of them exist in the United States.  

Probably, this wouldn’t be a perfect meal if I was in Ecuador. Nonetheless, having been away from home for so many months and having eaten cafeteria food every single day, makes me crave this food. Now that I am hundreds of miles away from my country, I just figure out the importance of local products, how different the combination of flavors from one place to another can be and how rich Ecuadorian food is. I definitely want to recapture all these flavors, but with American products.

            While I was in Meijers, I had to calculate the three recipes’ ingredients for four people. My guests/ sub chefs are two Ecuadorian friends and Hanna, a girl from Ann Harbor, who went to Quito last year and fall in love with Ecuadorian food. I decided to begin with the starter. For this dish, I needed three big tomatoes as I would have to grate them; one onion -the Shallot type is better because its flavor is less strong- but I picked the purple one because I couldn’t find the other one; and a big green lemon’s bag. These last ones come exclusively from Mexico. For Ceviche, the starter, any kind of seafood is necessary; whether octopus, squid, shrimps or fish. Ceviche is a cold soup based on lemon juice, tomatoes and seafood. It is traditionally from the Galapagos Islands as you can find all types of animals there that are typically prepared for seafood dishes, especially lobsters. I opted for shrimps because they are easier to wash and cook. I bought the pre -cooked ones.

            The main dish represents the Andean region of Ecuador. The Indians’ diet consists of potatoes, different types of corn, pork and beef. I had the idea of cooking Llapingachos, which are small potato cakes with a cheese filling. Before going to Meijer’s, I had wanted to go to the Mexican market in Kalamazoo to buy fresh cheese and a type of potatoes called Chola, but it was closed; so I replaced these ingredients with mozzarella cheese and red potatoes. I wondered how these ingredients would affect the final result. The potato cake would be accompanied with steak and fresh salad.

            Another big bag of lemons was necessary for the dessert. The Ecuadorian coast is famous for having a huge variety of lemons. The meal’s final dish characterized this part of Ecuador. The dessert was really simple: ten lemons, condensed milk, evaporated milk and crackers. Even though, there weren’t the appropriate lemons, I was sure it was going to be delicious.

            Almost 4 pm. After one hour in the supermarket, I realized the most important and hardest part of my job was lying ahead: the cooking. I started making the Ceviche. Squeezing twenty lemons was harder than I would have imagined, especially when they are not ripe enough. The next day, my arms were sore because of all the force I had to put into it. However, lemons were the most important ingredients in this soup. Hanna and Majo (one of the Ecuadorian girls) were cutting and grading the onions and the tomatoes. They were laughing at all the tears the onions were taking out from their eyes. A secret someone once taught me for Cebiche is leaving the onions to rest in the lemon juice and when the soup is ready put it in the fridge. I continued with the entrée. I peeled, boiled and smashed the potatoes. Kneading the small potato cakes with cheese was so relaxing. I could feel the cheese melting in my hands. In contrast to that, frying the potato cakes was agonizing. We didn’t take into account that the only pan in the kitchen was small and old. Besides, the potatoes didn’t stick together. It took us almost one hour to fry them. Thankfully, I had people who helped me. The dessert was fast to prepare: blend all the ingredients with lemon juice, and then build different layers of crackers and the lemon cream, as it was lasagna.

            7pm. A diverse gastronomy was waiting for us! A small and squared table with a white and red mantle and a bottle with a candle on top was the first view of this meal. Despite all the technical problems and three hours cooking, Hanna and my Ecuadorian friends were finally sitting down around the table. The acidic Ceviche was like the ones I usually eat in the beach. The only difference was that outside, it was snowing; something that would never happen in Ecuador. However, the landscape was really pretty outside. We didn’t talk a lot while we are eating, we just savored the food, and every once in a while, someone made sounds of pleasure. The shrimps with lemon juice, tomatoes and onions were followed by a more salty flavor like steak, potato cake and salad. The Llapingachos didn’t have their normal aspect and texture because of the different type of potato, but it was still crunchy and cheesy. The lemon mousse was creamy, sweet and fluffy. It was my favorite dish among all because of its natural lemon flavor and unique texture.

Good and funny anecdotes came up after we finished eating. We spent one hour more chatting. Our conversation was a Span-English hard to follow, just like the meal: a mix up of cultures. It was a blending of national products with international recipes. Despite the ingredients weren’t the original ones, the flavors were almost the same. I only felt small differences like the shrimps and potatoes, which usually have a more concentrated taste.

Sometimes certain food becomes special only because we can’t have it every day or is not close to us. I hadn’t realized the importance of food as part of my culture and identity until now. Besides, shared food with people that enjoyed it as much as I do was something incomparable. Recaptured again my home flavors after so many months away were a new experience for me. Achieved a multi diverse meal was rewarding. This was just my perfect meal!

Union's Trip - Third Edition

The Soul music is the first thing that can be distinguish in this restaurant. It is hard to recognize if it is Aretha Franklin or another 1960´s singer. The music fits perfectly with the environment. As the restaurant’s name “The Union Grill Cabaret Grille” alludes, the place is reminiscent of the mid 1950’s New York or Chicago bars and cabarets, where Jazz and Blues musicians met up and played. White and black paintings decorate the brick walls, giving it a classic touch. A mini scenario with a big piano is in the center. Velvet curtains separate these two areas. The scenario lights give an artistic air to this place. Stained glass windows transform the inside light into different colors during the daytime. A bar table is in the back part for those who profit from Happy Hour martinis from five to eight in the night all the week long. It is more a casual than a fancy place. The atmosphere is nonetheless pleasant.

“This is an American restaurant with a little twist”, says –“The Union’s”- chef, Eric Gillish. It is difficult to find that “twist” he referred to in the menu. It is a mix of different cuisines. While reading the options, there are principally Mediterranean food like seafood and pasta; and all of them are based on ingredients like basil, pesto or balsamic vinegar. However, some of them have an American touch. Many are deep fried, have bacon or are served with mashed potatoes. You could find hamburgers and sandwiches, except for the fact that they are prepared in a more gourmet way. There are Salmon Burgers or Smoked Gouda Chicken Burgers. Most of the hamburgers are seven to nine dollars. Steaks are the top dishes of –“The Union”-. There are five types of steaks, whether with mushrooms, garlic or peppers. All of them are accompanied with vegetables and some kind of potatoes or rice. Steaks are twice most expensive than sandwiches, they are between $15.25 and $18.95 dollars. Gillishe’s educational influence is clearly reflected in la carte du jour. After studying at Grand Valley State University (-in Grand Rapids-), he did a food tour and training in France, Italy and Spain.

            Even if Kalamazoo is a student’s city; the Union is full of middle-aged people around 40 or 50 years old. Customers enjoy their Saturday drinking from the enormous variety of domestic and imported wines the restaurant offers. A bottle of wine ranges from $19 to $40.

You could also find some families chatting while Western Michigan University College of Fine Arts renowned musicians entertain the guests with live jazz music. Music is the principle ingredient in this restaurant. Even when Gillish is in the kitchen, he cooks with the rhythm of music.

The best way to begin a “Union’s” dinner is with a Fried Boursin Cheese. One of the waitresses always highly recommends it to all of her customers because it is her             -“favorite”-. The fresh goat cheese covered with crunchy fried pastry looks unappetizingly like a deep-fried potato, but once it is in someone’s mouth, opinions usually change. Slices of hot baguette and glorious small tomatoes seasoned with basil and olive oil surround the cheese. The combination of the cheese with the tomatoes and the bread is simply delectable. It is easy to feel how the palate expanded with the mixing of the sweet tomatoes and the milky cheese. This appetizer is so good it could pass for one offered in a restaurant on Rome’s Via Veneto. The appetizer prices are between $3.99 and $9.25. The most expensive is a sampler platter of several options.

The Grilled and Chilled Shrimp Cocktail is six large herb and garlic - grilled shrimps, served with a hot sauce and corn tortillas. The shrimps are fresh, huge and have a lot of flavor.  However, the combination of the shrimp with the hot tomato sauce simply does not match, and the sauce is bland. They are discordant. It is like putting together red pants and a boring yellow blouse.

            The recorded music that comes on is Aretha Franklin again. The musicians take a break and drink water to moisten their throats and discuss among themselves. They can rest, but the waiters can’t. They are walking, nearly running, from one place to another. Dishes come in, dishes go out. People continue inspecting the menu. It is hard to figure out exactly what type of food this restaurant offers. This is not specifically American food. It is a wild European, Mediterranean, American combination. The place adapts perfectly to a Unites States environment, but the food does not.

            The Union is close to celebrating its tenth birthday; it opened in 2002. Eric Gillish says that in commemoration of this celebration, he is planning to change the restaurant’s menu. However, he must not change the incredible and extravagant Seafood Papardelle, handmade wide noodles tossed with shrimp, lobster meat, pan-seared scallops and pesto cream sauce topped with a lump of crab and a few drops of balsamic. The mix of the cream and the balsamic dissolves easily in anyone’s mouth. They serve generous pieces of lobster and again, huge fat shrimps. For seafood lovers this is the perfect dish because it has a variety of everything. The Papardelle is $19.50, the most expensive dish on the menu.

            Eric Gillish explains that compared with normal American food, he doesn’t use a lot fat in his food. He tries to make it as healthy as possible and relies on olive oil or light butter. “This is one of the biggest problems with American food,” affirmed Gillish. He also says he can’t choose his favorite menu dish.  It depends on his humor and the day. According to him, our appetites and tastes change every day.

            While this is true, most of people can’t deny desserts, especially in - “The Union”-. This restaurant does not have a lot of dessert options, but they are worth of eating. Their prices are from $3.75 to $4.50. The Pecan Toffee Chocolate Torte and the Apple Blueberry Crisp are the most popular. The first one is a cake which has three layers of different types of chocolate and pecans. The layers of dark chocolate, butter toffee and the chocolate mousse look thick and rich in chocolate. Even though the second one also has different layers, in this case it has oatmeal, nuts, apples in caramel, and blueberries. It is served warm with vanilla ice cream. This one looks homemade. Delicate and tasty!

            -“The Union”- is a good casual place to enjoy an evening out with friends, have a drink, listen to good music and eat something fancier. Nevertheless, before deciding to go there, it would be better to have a large budget because it might be more expensive compared with other restaurants in downtown Kalamazoo like Epic Bistro or Martell’s.

100% Ecuadorian

It is around 3 pm. All types of vegetables and fruit are around me. Meijers is so big that I don’t know from which section I should begin my journey. The groceries’ list is on my mind, but right now I’m a little confused: too many ingredients, too many things to do. For cooking a perfect Ecuadorian meal it is necessary to prepare at least three dishes; one that represents the coast area, another one for the Galapagos Islands and finally the mountainous region. This is the ideal combination of flavors and ingredients because they are completely different from each other.  Several dishes, but in small amounts, is the way you can taste different things at the same time. Ecuador is a tiny country; it is only three miles bigger than Michigan. Despite its size, it’s one of the most diverse countries in the world in terms of nature, culture, language and food. In a couple of hours, you can travel from Quito (the capital) to the rainforest, jungle or the beach. Each region has its own products and obviously, its cuisine is based on different cooking techniques and amalgamations. My perfect meal definitely has to be diverse - as Ecuador is. In addition, this combination of dishes has just the right balance of proteins, carbohydrates and sugar. However, my mission’s challenge will be to replace the original ingredients with local ones because not all of them exist in the United States.  

Probably, this wouldn’t be a perfect meal if I was in Ecuador. Nonetheless, having been away from home for so many months and having eaten cafeteria food every single day, I’m craving for this type of food. Now that I am hundreds of miles away from my country, I just figured out the importance of local products, how different the combination of flavors from one place to another can be and how rich Ecuadorian food is. I definitely want to recapture all these flavors, but with American products.

            While I was in Meijers, I had to calculate the three recipes’ ingredients for four people. My guests/ sub chefs are two Ecuadorian friends and Hanna, a girl from Ann Harbor, who went to Quito last year and fell in love with Ecuadorian food. I decided to begin with the starter. For this dish, I need three big tomatoes as I will have to grate them; one onion -the Shallot type is better because its flavor is less strong- but I picked the purple one because I couldn’t find the other one; and a big green lemon bag. These last ones come exclusively from Mexico. For Ceviche, the starter, any kind of seafood is necessary; whether octopus, squid, shrimps or fish. Ceviche is a cold soup based on lemon juice, tomatoes and seafood. It is traditionally from the Galapagos Islands as you can find all types of animals there that are typically prepared for seafood dishes, especially lobsters. I opted for shrimps because they are easier to wash and cook. I bought the pre -cooked ones.

            The main dish represents the Andean region of Ecuador. The Indians’ diet consists of potatoes, different types of corn, pork and beef. I had the idea of cooking Llapingachos, which are small potato cakes with a cheese filling. Before going to Meijer’s, I had wanted to go to the Mexican market in Kalamazoo to buy fresh cheese and a type of potatoes called Chola, but it was closed; so I replaced these ingredients with mozzarella cheese and red potatoes. I wondered how these ingredients would affect the final result. The potato cake would be accompanied with steak and fresh salad.

            Another big bag of lemons is necessary for the dessert. The Ecuadorian coast is famous for having a huge variety of lemons. The meal’s final dish will characterize this part of Ecuador. The dessert is really simple: ten lemons, condensed milk, evaporated milk and crackers. Even though, there are not appropriate lemons, I was sure it was going to be delicious.

            Almost 4 pm. After one hour in the supermarket, I realized the most important and hardest part of my job was lying ahead: the cooking. I started making the Ceviche. Squeezing 20 lemons was harder than I would have imagined, especially when they are not ripe enough. The next day, my arms were sore because of all the force I had to put into it. However, lemons are the most important ingredients in this soup. Hanna and Majo (one of the Ecuadorian girls) were cutting and grading the onions and the tomatoes. They were laughing at all the tears the onions were taking out from their eyes. A secret someone once taught me for the Cebiche is leave the onions to rest in the lemon juice and when the soup is ready put it in the fridge. I continued with the entrée. I peeled, boiled and smashed the potatoes. Kneading the small potato cakes with cheese was so relaxing. I could feel the cheese melting in my hands. In contrast to that, frying the potato cakes was agonizing. We didn’t take into account that the only pan in the kitchen was small and old. Besides, the potatoes didn’t stick together. It took us almost one hour to fry them. Thankfully, I had people who helped me. The dessert was fast to prepare: blend all the ingredients with lemon juice, and then build different layers of crackers and the lemon cream, as it was lasagna.

            7pm. A diverse gastronomy was waiting for us! A small and squared table with a white and red mantle and a bottle with a candle on top was the first view of this meal. Despite all the technical problems and three hours cooking, Hanna and my Ecuadorian friends were finally sitting down around the table. The acidic Ceviche was like the ones I usually eat in the beach. The only difference was that outside, it was snowing; something that would never happen in Ecuador. However, the landscape was really pretty outside. We didn’t talk a lot while we are eating, we just savored the food, and every once in a while, someone made sounds of pleasure. The shrimps with lemon juice, tomatoes and lots of salt were followed by some neutral flavor like steak, potato cake and salad. The Llapingachos didn’t have their normal aspect and texture because of the different type of potato, but their flavor was still delicious and full of cheese. The lemon mousse was creamy, sweet and fluffy. It was my favorite dish among all. Sharing Ecuadorian food with people that enjoy it just as much as I do is incomparable. Recapturing again my home flavors after so many months away is unique. Achieving a multi diverse meal is amazing. This was just my perfect meal!

Hanna and Majo cutting tomatoes and onions

 Ceviche 

Llapingachos

Preparing the Lemon Mousse

Before eating

Enjoying my entrée

Union's Trip - Second Edition

The Soul music is the first thing that can be distinguished in this place. It is hard to recognize if it is Aretha Franklin or another 1960´s singer. The music fits perfectly with the environment. As the restaurant’s name “The Union Grill Cabaret Grille” alludes, it perfectly represents the mid 1950’s New York or Chicago bars and cabarets, where Jazz and Blues musicians used to meet together. White and black paintings decorate the brick walls, giving it a classic touch. A mini scenario with a big piano is in the center. Velvet curtains separate these two areas. The scenario lights give an artistic air to this place. Stained glass windows transformed the insider light into different colors. A bar table is in the back part for those who profit the Happy Hour martinis from five to eight in the night. It is more a casual than a fancy place. The atmosphere was nonetheless pleasant.

“This is an American restaurant with a little twist”, says the “The Union’s” chef, Eric Gillish. It is difficult to find that “twist” he referred to in the menu. While reading the options, it is mostly all Mediterranean food like seafood and pasta; and all of them are based on ingredients like basil, pesto or balsamic vinegar. However, some of them have an American touch. Many are deep fried, have bacon or are served with mashed potatoes. You could find hamburgers and sandwiches, except for the fact that they are prepared in a more gourmet way. There are Salmon Burgers or Smoked Gouda Chicken Burgers. Most of the hamburgers are seven to nine dollars. Steaks are the top dishes of “The Union’s”. There are five types of steaks, whether with mushrooms, garlic or peppers. All of them accompanied with vegetables and some kind of potatoes or rice. Steaks are twice most expensive, they are between $15.25 and $18.95 dollars. Gillishe’s educational influence is clearly reflected in la carte du jour. After studying in Grand Valley State University (Grand Rapids), he made a food tour and training in France, Italy and Spain.

Even if Kalamazoo is a student’s city, this place is full of middle aged people. Most of them are around 40 or 50 years old. They enjoy their Saturday choosing from the enormous wine variety the restaurant offers and drinking. Imported and domestic wines are available. Of course, the prices changed a lot between both. A bottle of white or red wine can vary between $19 until $40. You could also find some families chatting while Western Michigan University College of Fine Arts renowned musicians entertain the guests with live jazz music. Music is the principle ingredient in this restaurant. Even when Gillish is in the kitchen, he cooks with the rhythm of music.

The best way to begin a “Unions” dinner is with a Fried Boursin Cheese. One of the waitresses who attend there always highly recommends it to all of her costumers because it is her “favorite”. It is fresh goat cheese covered with crunchy fried pastry. The cheese presentation might be treacherous. It looks like a deep fried potato, but once it is in someone’s mouth, opinions usually change. Around this cheese are slices of hot baguette and glorious small tomatoes seasoned with basil and olive oil. The combination of the cheese with the tomatoes and the bread is simply delectable. It is easy to feel how the palate expanded with the mixing of the sweet tomatoes and the milky cheese. This appetizer is pretty similar to the ones offered in Via Veneto’s restaurants (Rome’s boulevard).  They are discordant. The appetizers prices are between $3.99 and $9.25. The most expensive is a sampler platter of several options. For a few seconds, it is like being in Italy.

The waitress induces her clients to choose a second appetizer called Grilled and Chilled Shrimp Cocktail. It is six large herb and garlic - grilled shrimps, served with a hot sauce and corn tortillas. The shrimps are natural, fresh and huge. Apparently they were not recently defrosted because they have a lot of flavor. They are completely pink, as well. Nevertheless, the combination of the shrimps with the hot tomato sauce simply does not match. The sauce is not even spicy enough. It is like putting together red pants and a yellow blouse.

            The musicians take a break. It is Aretha Franklin music again; now is she for sure. The artists drink water to moisten their throats and discuss among them. They are working on how to improve their show, probably. They can rest, but the waiters can’t. They are walking, nearly running, from one place to another. Dishes come in, dishes go out. People continue inspecting the menu. It is hard to figure out exactly what type of food this restaurant offers. This is no specifically American food. It is a wild European, Mediterranean, American combination. The place adapts perfectly to a Unites States environment, but the food does not.

            The Union is close to celebrate its tenth birthday; it was opened for the first time in 2002. Eric Gillish says that in commemoration of this celebration, he is planning to change the restaurant’s menu. However, he must not change the incredible and extravagant Seafood Papardelle. It is handmade wide noodles tossed with shrimp, lobster meat, scallops pan seared and pesto cream sauce. On the top were a lump of crab and a few drops of balsamic. The mix of the cream and the balsamic dissolves easily in anyone’s mouth. They serve generous pieces of lobster and again, huge and fat shrimps; something uncommon in restaurants. For the sea food lovers this is the perfect dish because it has a variety of everything. The Papardelle is $19.50; it is the most expensive dish in The Union’s.

            Eric Gillish explains that one of his highest cooking alterations, compared with normal American Food, is that he doesn’t use a lot fat in his food. He tries to make it as healthy as possible and replaces it with olive oil or light butter. “This is one of the biggest problems with American food”, affirmed Gillish. He also says he can’t choose his favorite menu dish.  It depends on his humor and day. According to him, our appetite and tastes change every day. This is so true. However, most of the people can’t deny desserts. “The Union” does not have a lot of dessert options, but they are really different one from another. Their prices are from $3.75 to $4.50. The Pecan Toffee Chocolate Torte and the Apple Blueberry Crisp are the most popular. The first one is a cake which has three layers of different types of chocolate and pecans. The layers of dark chocolate, butter toffee and the chocolate mousse look thick and rich in chocolate. Even though the second one also has different layers, but in this case it has oatmeal, nuts, apples in caramel, and blueberries. It is served warm with vanilla ice cream. This one looks like made at home. Delicate and tasty!

            “The Union” is a good casual place to enjoy an evening out with friends, have a drink, listen to good music and eat something more elaborated. Nevertheless, before deciding to go there, it would be better to have a good budget because it might be more expensive than someone would have expected.

Union's trip

The Soul music was the first thing I distinguished when I went in. I didn’t know if it was Aretha Franklin or another 1960´s singer. The music fits perfectly with this environment. As the restaurant’s name “The Union Grill Cabaret Grille” alludes, it perfectly represents the mid 1950’s New York or Chicago bars and cabarets, where Jazz and Blues musicians used to get together. White and black paintings decorated the brick walls, giving it a classic touch. A mini scenario with a big piano that couldn’t be missed. Velvet curtains separated these two areas. The scenario lights gave an artistic air. Stained glass windows transformed the outside light into different colors. A bar table was in the back part of the restaurant for those who profit from the Happy Hour martinis from five to eight at night. It is more a casual than a fancy place. The atmosphere was nonetheless pleasant!

“This is an American restaurant with a little twist”, says the “The Union’s” chef, Eric Gillish. It was difficult to find that “twist” he referred to in the menu. While reading it, I found it was mostly all Mediterranean food like seafood and pasta; and all of them arebased on ingredients like basil, pesto or balsamic vinegar. However, I must say some of them have an American touch. Many of them are deep fried, have bacon or are served with mashed potatoes. You could find hamburgers and sandwiches, except for the fact that they are prepared in a more gourmet way. There are Salmon Burgers or Smoked Gouda Chicken Burgers. Steaks are the top dishes of this place. There are five types of steaks, whether with mushrooms, garlic or peppers. Gillishe’s educational influence was clearly reflected in la carte du jour. After studying in Grand Rabbits University, he made a food tour and training in France, Italy and Spain.

Even if Kalamazoo is a student’s city, this place was full of middle aged people. Most of them were around 40 or 50 years old. They enjoyed night drink and their Saturday chose from the enormous wine variety this restaurant offers. Imported and domestic wines were available. Of course, the prices changed a lot between both.  You could also find some families chatting while Western Michigan University College of Fine Arts renowned musicians entertained the guests with live jazz music. Music is the principle ingredient in this restaurant. Even when Gillish invited me to the kitchen, cooks were preparing food with the rhythm of music in the background.

            The best way to begin a “Unions” dinner is with a Fried Boursin Cheese. The waitress who attended me always highly recommends it to all of her costumers because it is her “favorite”. It is fresh goat cheese covered with crunchy fried pastry. The cheese presentation might be treacherous. It looks like a deep fried potato, but once you try you have to change your opinion. Around this cheese were slices of hot baguette and glorious small tomatoes seasoned with basil and olive oil. The combination of the cheese with the tomatoes and the bread was simply delectable. You could easily feel how your palate expanded. This appetizer reminded me of the time I ate in Via Veneto (Rome’s boulevard) where I had something pretty similar. For a few seconds, I travelled to Italy again. As a seafood fanatic, I was induced to choose a second appetizer called Grilled and Chilled Shrimp Cocktail. It was six large herb and garlic - grilled shrimps, served with a hot sauce and corn tortillas. The shrimps were natural, fresh and huge. Their flavor and cooking point were just perfect. Nevertheless, the combination of the shrimps with the hot tomato sauce simply didn’t match.  The sauce wasn’t even spicy enough. It was like putting together red pants and a yellow blouse. They were discordant.

            The musicians took a break. Now, I was sure of it. It was Aretha Franklin music. The artists drank water to moisten their throats and discuss among them. They were working on how to improve their show, probably. They can rest, but the waiters can’t stop. They were walking, nearly running, from one place to another. Dishes came in, dishes went out. I continued inspecting the menu. I couldn’t figure out exactly what type of food this restaurant offered. This was no specifically American food. It was a wild European, Mediterranean, American combination. The place adapted perfectly to a United States environment, but the food didn’t.

            The Union is close to celebrate its tenth birthday; it was opened for the first time in 2002. Eric Gillish said that in commemoration of this celebration, he is planning to change the restaurant’s menu. However, he must not change the incredible and extravagant Seafood Papardelle. It was handmade wide noodles tossed with shrimp, lobster meat, scallops pan seared and pesto cream sauce. On the top were a lump of crab and a few drops of balsamic. The mix of the cream with balsamic was amazing. They gave you generous pieces of lobster and again, huge and fat shrimps. It was simply delicious. Nonetheless, I still think this can’t be called an American dish.

            Eric Gillish explains that one of the highest alterations, compared with normal American Food, is that he doesn’t use a lot of oil or fat in his food. He tries to make it as healthy as possible. “This is one problem of American food”, said. I asked him what was his favorite dish on the menu. He couldn’t answer my question. It depends on his humor and day. According to him, our appetite and tastes change every day. Yes, I think this is definitely true. But most of the people can’t escape from desserts. “The Union” does not have a lot of dessert// options, but they are really different from one another. The Pecan Toffee Chocolate Torte and the Apple Blueberry Crisp are the best. The first one is a cake which has three layers of different types of chocolate and pecans. The combination of dark chocolate, butter toffee and chocolate mousse was so rich. Even though the second one also had layers, in this case, they consisted of oatmeal, nuts, apples in caramel, and blueberries. It was served warm with vanilla ice cream. Delicate and tasty!

            “The Union” is a good casual place to enjoy an evening out with your friends, have a drink, listen to good music and eat something more elaborated. Nevertheless, before deciding to go there, it would be better to check your wallet, your pockets, even your piggy bank because it might be more expensive than you would have expected. 

Fried Boursin Cheese

Grilled and Chilled Shrimp Cocktail 

 Seafood Papardelle

Pecan Toffee Chocolate Torte 

Apple Blueberry Crisp 

Pre Dining Expectations, The Union Cabaret and Grill

Most of my experiences with American gastronomy have been with junk food like burgers, pizza, hot dogs, French fries and chicken tenders.  I wondered if I could find gourmet restaurants, apart from this type of food. I doubted the United States only has fast food.  Besides, in my Food and Travel class, I always hear to my classmates that they have visited different good restaurants close from here. I have been doing some type of research, trying to find a good American restaurant in Kalamazoo city. I am sure you can find high quality restaurants in the States, but I though all of them were specialized in other countries’ gastronomy like French, Italian, or even Japanese food and they are located in big cities like Chicago.

 My host mother, an American woman from Detroit, suggested going “The Union Cabaret Grill” restaurant from Millennium group, in downtown Kalamazoo. This is a specialized American food restaurant. As a good host, she wanted to introduce her guest to good food. “We don’t only eat McDonalds”, she says. “You will be surprised”. Surprise? What type of surprise? Maybe I will try completely new flavors. Maybe I will go to a really fancy place. Maybe I will be shocked.  I hope it will be a completely different food experience from my old ones.

I don’t really know what to expect. I’ve always had the stereotype that Americans don’t have fancy food because I have mostly visited McDonalds or Subway type of restaurants. I guess the menu will offer greasy and enormous dishes like ribs and pork meat, something with turkey, salads with different mayonnaise dressings, pasta like macaroni and cheese and probably apple pie or pecan pie. I don’t know why, but a Thanksgiving dinner comes to my mind. I imagine this place full of men drinking beer in the bar and listening to country music. Yes, I know, another American stereotype. Too many American movies! Once I went to TGI Fridays, a typical USA restaurant. The food was good, but one thing that shocked me was the dishes’ sizes. I couldn’t eat all that food! One of characteristics of American culture is that everything is BIG. Probably is this restaurant the dishes will be normal since as it is gourmet.  

 As Lucy M. Young says “Food as well can carry us into the realms of experience, allowing us to be tourists while you stay at home, go to a restaurant, read cookbooks or watch televised cooking shows”. This means I will be a tourist, an outsider, a foreigner is this place. My main purpose is to experience change. Everything will be kind of exotic. I will cross a new border. I’m really looking forward to see The Union’s dishes.  

One of my concerns is if I get disappointed. Perhaps it is only a normal place with a little bit more elaborate food, nothing especial. However, my host mother words resound in my head. “The Union” is a place I want to go not only because of its food, but because curiosity is killing me.

Secon version: Tata's World

Maria, get out of the kitchen! said Grandma Tata. This is how all her grandchildren called her. Actually, I did not know her real name until I was 14 years old. Tata was nervous because the pots with hot water could drop over me while I was running around the kitchen. Her kitchen was my favorite place to play. It was relatively small but full of conceivable things. Through an enormous cupboard you could see different types of dinner sets and all kinds of cooking utensils, Tupperwares of all sizes, millions of recyclable plastic containers. Next to the cupboard were shelves with little bottles full of condiments and spices like cinnamon, cardamom, black and pink peppercorns, cayenne pepper, cumin, salt, achiote (it’s yellow and gives color to food), saffron, coriander, tarragon, basil and mustard seeds. Each time Tata opened these little bottles, a mix of smells floated in the air, making me feel giddy. Fresh corn excelled itself in big wooden plates. Corn is something that you will always find in Ecuadorian kitchens. Its red, yellow and black colors brightened with the little light that came through a tiny window. Big and small pans and pots hung from the walls as if it was an exposition. There were two stoves; maybe because Tata usually had to cook for so many people. One stove wasn’t enough. During weekends she invited around 25 people: her six children, her 12 grandchildren and all her sons in law. I must say her several dogs weren’t considered guests, but they were also eating with us.

This world always has produced a dizzy feeling inside me: too many people, too many things. Everything is so messy but at the same time everything has its own order. It was almost impossible to walk there. The 1940’s fridge plus a small wooden table worsened the panorama. Finding a way through the kitchen was something only my Grandma could do. You had to be careful not to drop the several pots that were on fire. That is why she was yelling at me all the time: Maria, get out of the kitchen! I had the ability to drag myself through the floor and skipped most of the obstacles. I loved to imagine myself selling all kinds of products in the Indian market, of course using my Grandma’s foodstuff. I recreated my games in one of the kitchen’s corner or under the wooden table, when Tata was mad at me. I talked alone pretending to be the best stallholder and I stole one of the many aprons in the kitchen. I took all the jars full of rice and other grains, the vegetables and fruits that were stored in the kitchen’s entry, and of course the mini bottles with spices and condiments. Sometimes, my cousins wanted to play with me. However, the place was so small, it was so intimate, so mine, that I didn’t want to share it with anyone. I didn’t like to play outside. That was when I heard it again: Maria, get out of the kitchen. Go play outside with the other kids! My grandmas’ kitchen was really old and full of things but to me, it was the coziest place ever. It was the place where my imagination took place.

A daily routine was accomplished in Tata’s kitchen. When I slept at my grandma’s house, mostly during my summer vacations, she woke up at 6 am to pick up the newspaper from the kitchen’s door. I was still between my dreams and reality. I could feel her steps and the first noises she made in the kitchen. Once I was awake, the first thing I always did was to go to the kitchen. A delicious but simple breakfast was waiting for me! A hot and steaming cinnamon tisane, hot bread, fresh cheese and homemade jelly were served. Now, I think and realize that my Grandmas’ breakfasts were not the biggest feast but each thing was so well prepared that simplicity made it so tasty. Especially bread; it was my favorite foodstuff!

 Tata didn’t bake bread. Every day at 5 pm., Grandma took out her apron, brushed her white and short hair, put her red cherry lipstick on and changed her shoes for going to the bakery. To me, this was a whole adventure. We walked together, holding hands. I always took with me a big straw bag sewed by Tata to carry the croissants. The smell of the fresh bread could be perceived two blocks away; then was when I began to walk faster. The bakery seller- Cecilia Criollo- had known my grandma and most of our family for a long time. Cecilia’s bakery was part of one of her house rooms, just next to the kitchen. In the left part of the room you can find bread made from wheat, flour, barley, semolina and amaranth. There were all bread sizes and forms. In the right part of the room were exclusively whole – grain bread.  Finally in the front part were the sweet type breads; most of them have sugar frosting on the top. The smell was getting deeper. I couldn’t control my anxiety. I only wanted to tear up that hot greasy croissant and feel how the butter melted in my mouth. While Tata selected the type of bread she wanted, Cecilia gave me small bread called rose (like the flower) that is made basically of water and salt. It wasn’t the croissant I wanted so badly! That’s why Tata’s breakfasts were so delicious - because it was the moment I could taste my croissants. I bitted them fallowing their half moon form, very slow and patiently. They were so crispy and fluffy. They were sooooo delicious! Maria, stop eating so many croissants, this is going to be your fourth one!, said Tata. I pretended not to hear her!

Grandma Tata or Carmen, her real name, was obsessed with her daily kitchen routine. I loved to be part of it. I always wanted help her buy bread, play in the kitchen while she was cooking, wait for the milk truck and be her company while she completed all her tasks. Her kitchen was a world full of imagination as it was the place where my games came up. It was a parallel world away from my real school life as I always had fun. It was the place where my child mind flew away and where there was no space for boredom. It was the place where I always had croissants and played! 

Haute Cuisine Migration

When we think in Italy we associate it with a crispy and thin pizza, the best Bolognese spaghetti, prosciutto or fresh ice cream. France with its original foi-gras, natural oysters, escargots, crème brulé or Bordeaux red wine. Japan with sophisticated sushi, sashimi or tempura chicken. Year ago the only way we could experience all these flavor and tastes was travelling thousands of miles on plane. People dreamed going to these countries with the desire to try their delicious food. After reading Adam Gopnik short story “Is There a Crisis in French Cooking?” make me realize how things have changed. Currently, we can find French, Spanish, Italian, Thai, Japanese, Cuban, or other countries restaurants in almost every big city. Food has crossed the Atlantic Ocean and migrated. We don’t need to travel big distances anymore. Nothing it’s new, we know about every type food. Is this good or all the charm has been lost? Personally, I think it has its positive and negative aspects. In places like the United States or England where their national food it’s not the best, having these types of restaurants and food varieties would induce people to try healthier and well prepared food. On the other hand, before all this food revolution took place, these countries were unique for their food and restaurants that only can be found there.   

Now in Ecuador, a little and third world country, you can find all type of restaurants. The most famous are the Peruvian ones and Japanese. Not all of them are incredibly expensive; you can find restaurants of all prices. International food experience has spread even to small countries. Also in New York or Chicago it’s easy to locate Ecuadorian restaurants and try their typical dishes.

The author of this story focuses in the French case. As the best French restaurants are now in New York or San Francisco, their haute cuisine can be reached by everyone. The principal consequence is that “a nouvelle cuisine that replaced the old style (original French food) has by now been reduced to set a clichés, and become a licensed subject of satires” (73), says Gopnik. Now French cuisine is considerate rigid and less ambitious because they are not open to adopt other techniques and international ingredients. Adam Gopnik says the first meal in Paris was for a long time one of new reliable pleasures for an American in Europe (68). Do you think that experience has changed for all of us?

It is true that we can taste Quiche Lorraine or Onion soup in our favorite and closest French restaurant. However, I consider that eating them in New York and in Paris are two completely different experiences. It never would be the same. Food it’s an experience further than flavor, presentation and nourishment. The accordion music or Edith Piaf’s music, French language, Paris beauty could never migrate to New York. For me, it continues being a unique experience! New York can have its own charm, but the environment and people are always different. France is France! New York is New York! Irreplaceable.

It only depends on you!

Let me tell you something: every dish is unique. When I say unique, I mean each one has different ingredients, history, origins, cooking and baking time, mixing, recipe and secrets. After reading some of “Secret Ingredients’ (The New Yorker - book of food and drink) short stories, I realized how special can be common food like casseroles, bagels or chicken wings. Each dish has its own spot in food world. It doesn’t necessarily need to be expensive or be prepared by a chef, it can be really simple. They are just special because are made with effort, dedication and creativity. That’s why each one is irreplaceable.

M.F.K. Fisher in her “Nor Censure Nor Disdain” story talks about how popular are casseroles in homes where there are not servants and why people make them every day. Actually, I didn’t know how to prepare a casserole at all. I would never imagine the “formula” of this dish will be based in not completely fresh ingredients or leftovers and blend of “dozen of indistinguishable hints of exhausted flavors” (116). This means that you can use anything in a casserole. However, Fisher says “casseroles are here to stay a long time, and they are, for good or for ill, a part of our living patterns, and I think it is dastardly to reduce them to mediocrity” (116). I agree Fisher. Even though casseroles are easy, we can evolve new ways or use our creativity to make them the most “luxury” and delicious dish ever! It only depends in how special we want to make it.

On the other hand, Calvin Trillin decided to compile a short history of the Buffalo chicken wings. Ironically, they don’t have a long history. They appeared less than 20 years ago. The end of this mini story is that Trillin never finds the true origins of Buffalo wings. What I like wasn’t the investigation he made, was its conclusion. It is almost impossible to fix an exact date or precise Buffalo wings beginning. Establish food origin’s is something impossible because different people, including different countries, could have invented this special recipe. The fact that matters, it’s that Buffalo wings are one of the many chicken wings versions and they are delicious because of its sauce and deep fried component. That’s what made them special!

Trillin tells other of his great stories about his efforts to find a bagel’s place in New York. In this new trip he called people, walked all around New York and explored the city in order to locate this place. The principle reason of his entire mission is he and his daughters have always loved these bagels. According to him, there is a big difference between these bagels and those you can find in American supermarkets. The authentic ones had been hand rolled and boiled in a vat and then carefully baked. Even though the original place doesn’t exist anymore; he is concerned in finding the perfect bagels to share with his family. “How was I to know that bagels can be instrumental in keeping families intact?” (299), says. Yes, bagels or just other food stuff can be special because they can be the click that joins us to our families or simply because it brings us good memories together!

Don’t worry if your daily dishes are undemanding or simple. You can always make them special!

Choose My Own Adventure: Fast- food Chains Adapt to Local Tastes

All of us have been, at least once, in fast food restaurants like: McDonalds, Taco Bell, Subway, Pizza Hut or Wendy’s. We know by hard their combos, their promotions, their menus, even their commercials. But, have you ever realized how these fast food chains are in other countries? How different they are from the United States junk food restaurants? One of the Globalization phenomenons was the introduction of food chains all around the world. You can find a McDonalds even in the smallest village in Philippines. That’s why, American founded - fast food chains are considered multinational corporations.  In several countries like England, Israel o South Africa many home based fast food companies were closed in the 1970’s and 1980’s, after McDonald’s became the number one in the market.

One multinational corporation’s characteristic is that they usually modify their menus to satisfy local tastes. Mc Donalds in India for example uses lamb, rather than beef in its burgers because Hinduism forbids eating beef. In Israel Mc Donalds respect the Jewish dietary laws. In France they have implemented baguettes and wine to their menus.

Why do you think this type of food is so popular in other countries, as in the United States? Do you think fast food restaurant’s quality doesn’t change in the States, like in France, because its population doesn’t demand it? Do you resent the persistent intrusion of this mediocre and commercially based food?

Check out this two articles that explains better how fast food changes among different countries:

CNN Article

The Salt Article

Tata's world

Maria, get out of the kitchen! said Grandma Tata. This is how all her grandchildren called her. Actually, I did not know her real name until I was 14 years old. Tata was nervous because the pots with hot water could drop over me while I was running around the kitchen. Her kitchen was my favorite place to play. It was relatively small but full of conceivable things. Through an enormous cupboard you could see different types of dinner sets and all kinds of cooking utensils, Tupperwares of all sizes, millions of recyclable plastic containers. Next to the cupboard were shelves with little bottles full of condiments and species like cinnamon, cardamom, black and pink peppercorns, cayenne pepper, cumin, salt, achiote (it’s yellow and gives color to food), saffron, coriander, tarragon, basil and mustard seeds. Each time Tata opened these little bottles, a mix of smells floated in the air, making me feel giddy. Fresh corn excelled itself in big wooden plates. Corn is something that you will always find in Ecuadorian kitchens. Its red, yellow and black colors brightened with the little light that came through a tiny window. Big and small pans and pots hung from the walls as if it was an exposition. There were two stoves; maybe because Tata usually had to cook for so many people. One stove wasn’t enough. During weekends she invited around 25 people: her six children, her 12 grandchildren and all her sons in law. I must say her several dogs weren’t considered guests, but they were also eating with us.

This world always has produced a dizzy feeling inside me: too many people, too many things… Everything is so messy but at the same time everything has its own order. It was almost impossible to walk there. The 1940’s fridge plus a small wooden table worsened the panorama. Finding a way through the kitchen was something only my Grandma could do. You had to be careful not to drop the several pots that were on fire. That is why she was yelling at me all the time: Maria, get out of the kitchen! I had the ability to drag myself through the floor and skipped most of the obstacles. I loved to imagine myself selling all kinds of products in the Indian market, of course using my Grandma’s foodstuff. I recreated my games in one of the kitchen’s corner or under the wooden table, when Tata was mad at me. I talked alone pretending to be the best stallholder and I stole one of the many aprons in the kitchen. I took all the jars full of rice and other grains, the vegetables and fruits that were stored in the kitchen’s entry, and of course the mini bottles with spices and condiments. Sometimes, my cousins wanted to play with me. However, the place was so small, it was so intimate, so mine, that I didn’t want to share it with anyone. I didn’t like to play outside. That was when I heard it again: Maria, get out of the kitchen. Go play outside with the other kids! My grandmas’ kitchen was really old and full of things but to me, it was the coziest place ever. It was the place where my imagination took place.

A daily routine was accomplished in Tata’s kitchen. When I slept at my grandma’s house, mostly during my summer vacations, she woke up at 6 am to pick up the newspaper from the kitchen’s door. I was still between my dreams and reality. I could feel her steps and the first noises she was making in the kitchen. For sure she was beginning with her first tasks. I was always wondering what she was making. Once I was awake, the first thing I always did was to go to the kitchen. A delicious but simple breakfast was waiting for me! A hot and steaming cinnamon tisane, hot bread, fresh cheese and homemade jelly were served. Now, I think and realize that my Grandmas’ breakfasts were not the biggest feast but each thing was so well prepared that simplicity made it so tasty. Especially bread!

 Tata didn’t bake the bread. Every day at 5 pm., Grandma took out her apron, brushed her white and short hair, put her red cherry lipstick on and changed her shoes for going to the bakery. To me, this was a whole adventure. We walked together, holding hands. I always took with me a big straw bag sewed by Tata to carry the fresh bread. During our way, we met all my Grandma’s neighbors. All of them were old, like her. I hated those women because each time they saw me, they loved to pinch my cheeks and asked me tons of questions. The worst of all was they always complained about everything; and even worse than that was the fact that I never understood what they were talking about. Luckily, Tata was a woman of few words. The smell of the bread could be perceived two blocks away, and that was when I began to walk faster. The bakery seller- Cecilia Criollo- had known my grandma and most of our family for a long time. I couldn’t control my anxiety. I only wanted to tear up that hot greasy croissant and feel how the butter melted in my mouth. While Tata selected the type of bread she wanted, Cecilia gave me small bread called rose (like the flower) that is made basically of water and salt. It wasn’t the croissant I wanted so badly! That’s why breakfasts were so delicious - because it was the moment I could taste my croissants. Maria, stop eating so many croissants, this is going to be your fourth one! said Tata. I pretended not to hear her!

Grandma Tata was obsessed with her daily routine. She always wanted to complete everything at a particular hour. Currently, this can be defined under a psychologist perspective as an obsessive compulsive disorder, but at that time Tata was happy with all the housework she had to do. I always wanted to be part of her daily routine. I always wanted help her buy bread, go together to the supermarket, wait for the milk truck, cook all kinds of stuff, harvest fruits and vegetables. It was a world full of imagination. It was a parallel world away from my real school life. It was the place where the mind of a child flew away and where there was no space for boredom.

Japan with Anthony Bourdain

In the second part of his book “A Cook’s Tour”, Anthony Bourdain continues travelling around the world. He tells us about Cambodia, Mexico, Vietnam, England; but the country I enjoyed the most was Japan. Bourdain visits only Tokyo; however he explores all the aspects of its gastronomy. He goes to every place, from sea food markets, most exclusive restaurants, to the most traditional places of the city. He also talks with fishermen and tries the most exotic Japanese food. I think this is the best way to cover all the food aspects of country. It gives us a general perspective of the different culinary cultures, but at the same the most specific details.

One of the most interesting things that Anthony Bourdain does in Japan was visiting the Sumo school, as they live all together. He wanted to evidence how much food Sumo wrestlers usually eat. One of the characteristic food has are that people always create stereotypes around it. For example, we typically say that Mexicans only eat spicy food or that Germans have the best beer or that hamburgers are American. All these ideas are no necessarily true. I have met in Kalamazoo a German girl and the first thing I asked her was “Do you miss sausages?” and she respond me “I hate sausages”. Most of the food stereotypes are false, and Bourdain had also that wrong idea about what Sumo wrestlers est. “I would assumed they eat in order to blow up the refrigerator – sized grappling machine of fat and muscle, vats of fatty pork and lasagna – density starches” (157). Nevertheless, their nutrition is based on chicken, fish, tuna and vegetables soup. The only difference is that they eat several times per day.   

This book is also really interesting because Bourdain is genuine with what he thinks. Although, Japan has one of the best gastronomies; he hated Japanese breakfast food. “Nothing not bugs, not iguana, not reptile parts, nothing I would ever eaten approach the horror of these few not unusual Japanese breakfast items” (153). He is always praising food, but there are also certain circumstances he carps it. Some times when we try new foodstuff it’s hard to get use to its flavor, texture, even smell. Once you have experimented several times the same dish or food, probably it will be more delicious. It takes time, though! That happened to me with Chinese food and sushi when I was little. Each time I went to a Chinese restaurant, I cried because all their food was based on vegetables. While the years passed, I began to enjoy Chinese. Now I am the best client of Spice and Rice here at Kalamazoo!

Finally, I loved the Tokyo’s chapter because the author didn’t describe only food ingredients and composition; it also illustrates the culture that surrounds food. The geishas are part of Japan’s culinary culture; they are the ones who serve food in a special and particular way and entertain their customers with music and dance. During the meal you have to fallow a set of traditions. For example, people including guests, have to hold chopsticks like Japanese and wear elegant clothes. Anthony Bourdain book show how rich and different is food and how our culture is reflected in what we eat. Definitely, gastronomy is an incomparable world!

Food Magic

The best pleasure in life is to eat. This is what Anthony Bourdain’s try to explain us in his book “A Cook’s Tour”. He travels to the most exotic places around the world like Morocco, Portugal or Vietnam to describe the food diversity all these places have. This book it’s not especial only for its descriptions, but because Bourdain’s show hidden aspects of different cultures. Besides, his anecdotes and his personal life flashbacks make more enjoyable everything he eats!

 “The buildings, the layout, the walls, the location, as well as the city’s agricultural and culinary traditions, all reflect an ancient siege mentality”, says Bourdain (106). I think this is the principle aspect in this memoir. It helps us understand that food it’s not only a group of ingredients cooked and placed on a plate. By the contrary, food has a long history that has maintained all through years. The way of living of a particular culture is reflected on the food they eat. Usually the ingredients they use are native vegetables or fruits, its preparation are based in the technology their ancestors developed like ceramic pots or wood fire stoves, the mix of flavors came from their creativity, and their dishes presentation comes from their religious traditions or their personal believes. Bourdain’s explains better this when he says the Portuguese or the Spanish have adopted the bacalao - a method of preserving fish for long periods- as a way to ensure naval power. Another example is how Fez (Morocco) citizens have a culinary repertoire developed around survival, food preservation and self sufficiency (106). I loved these historic hints! It made me value food origins and understand its beginning.

Anthony Bourdain’s sense of humor is definitely good! I think one of the best ingredients if you are looking for a perfect meal is having good company, and as I can evidence, Bourdain is one… I laughed so loud when he considered putting reindeer in his Christmas menu and said “Can you picture it? All those crying kids, wondering if that’s a chunk of Rudolph or Blitzer lying on their plates?” (93). It was also really hilarious how he pays the same attention to women as to food, while he visits different countries. He describes girls’ features and at the same time he tastes new food. For me this was fascinating, I loved how he compared food with women beauty! His words were mixed with the two types of flavors.

Food expressions are part of every culinary culture. I think this is one of the greatest traditions. Before eating or when you want to make a toast, people have different sayings when they refer to food. For example, in Ecuador, when we drop food to the floor by accident and we want to continue eating it, we have an expression that can be translated like this: “That which does not kill us make us stronger”. Sometimes, and Bourdain agrees, this type of expressions lost their real charm when we try to translate them. However, I consider them magic food spells!

Anthony Bourdain’s book reminded me that the perfect meals are not those really expensive and in fancy restaurants.  A homey environment, good company, good food presentation and good music make the difference. What elements do you need in order to have a perfect meal?

Food and identity

Other of the amazing qualities food has its making our imagination fly away. In the second part of Bich Minh book “Stealing Buddha’s Dinner” she tells how she envisaged food through books she read, commercials she saw or different games she played during her childhood. Her favorite parts in books were those related with food: “I lingered over my favorite parts – descriptions of Turkish Delight, fried chicken, hamburgers with onions, thick hot chocolate” (Minh 151). She was able to imagine food’s texture, flavor, smell, even its taste. All her fictional friend liked to eat. Bich preferred to imagine all these things when she was alone, in this way no one will interfere with her thoughts. She also played pretending being a waitress and she had her own menu and food’s description. This episode remind me that times when we are really hungry, or bored, or stress out and the only thing that can make us feel better is imaging homemade food, or our favorite dish or simply mom’s best dessert. During these moments, our imagination can recreate very well the food we desire so much!

One really interesting thing in this book is how the author talks about food commercials, advertisements and mass consumption. I identified myself with Bich in this aspect. When I was little, each time I saw Ronal McDonald, or Captain Crunch or Chetoo’s tiger, I thought the food they were eating was the best. They had such a big influence on me that I related this type food with coolness. When I went to the supermarket with my mom I cried because I wanted snacks and candy, even if I didn’t like them so much. However, I wanted to have what I watched in TV.  

I really enjoyed the part when Bich talks about food and religion. She prayed, so can Buddha give her a chocolate cake and Rosa buys her many sweets as she liked. The biggest miracle God can make her was giving her food. One of her big and most ironic memories is when Bich celebrated Christmas and Thanksgiving, even they weren’t Christians. She can remember that mixed cultures celebration with tamales, tortillas, ham and turkey.

Personally, I think that one of the reasons why Bich craved so much junk food was because she didn’t have easily access to eat it. Her stepmother Rosa was always complaining about American food and never bought it. Actually, I believe she only like this food as a resentment feeling against Rosa, she refuses to be like her or the rest of her family. Years later, when she was an adult, she went back to the restaurant she loved –Ponderosa- and she felt unsatisfied. She lamented the false hope of all those “vats” of food (Minh 220).

This memoir shows us how food can be part of our identity. Bich fought all her childhood and adolescence to be accepted between two cultures. She was always surrounded with white literature, commercials and people; that were her dilemmas. Bich only wanted to make herself into the whitest girl possible, but “in wanting to belong everywhere I ended up belonging nowhere at all” (Minh176).