College Existential Crisis (Proust)

              When I came home for the first time since beginning college, I ate an authentic, traditional soup that only reminds me of all the memories the dish witnessed. I remember my first time eating solid food. I remember one of the biggest fights I had with my little brother. When I ate the soup before, I only thought of it as sustenance through the treacherous trial of high school. After a month of eating DUC food, I really do miss the authentic version and not the DUC version of the soup. The bowl of soup lies on an old wooden table with countless marks and dents from many mistakes and fits. Why am I thinking of all of this? Other people typically say that we become nostalgic for old memories with big changes in life. Marcel Proust surely had the same reaction with his madeleines : “And as soon as I had recognized the taste of the piece of madeleine soaked in her decoction of lime-blossom which my aunt used to give me (although I did not yet know and must long postpone the discovery of why this memory made me so happy) immediately the old grey house upon the street, where her room was, rose up like a stage set to attach itself to the little pavilion opening on to the garden which had been built out behind it for my parents (the isolated segment which until that moment had been all that I could see); and with the house the town, from morning to night and in all weathers, the Square where I used to be sent before lunch, the streets along which I used to run errands, the country roads we took when it was fine.”

                Consciously, I may forget the experience, dreams, worries, and aspirations my younger self held. Food always seeps into our subconscious, almost like a reflex. I automatically experience a rush of emotions and thoughts from the taste of the spiced broth. I practically represent a typical college student experiencing a new life while returning to the changing environment of home. At least the broth will always taste the same. Home is always home, no matter what.

Confusion Transfusion Pie

Why does college have to be so confusing? Do they want me to sleep or stay up to do the work? Why tell us to go to sleep and go out when I have all this work to do from them? In the moment, I see a pie in the sky. This pie has flaky, buttery crust laced with bitter cocoa powder with a layer of spicy, luscious chocolate ganache. Then a layer of savory, green basil panna cotta coats the chocolate with dollops of a sweet, bright tomato jam, extremely high proof cognac honey cream, and candied basil. Sprinkles litter the entire top of the pie except, they look like someone grinded the sprinkles into a powder. 

Is the pie savory or sweet? No freakin’ idea! Does it taste good? Maybe, if I am intoxicated, or I lack taste buds or both. Why do people get to have two registration times that happen to be the earliest time on both days? Do I congratulate them on their success, or secretly hope for their downfall? I am clueless, perplexed, baffled, and mystified on how to respond. Part of me says sassily, “I really don’t like their attitude with their luck or unknown to me, hacking skills”. The other part of my being exclaim, “They have such a great opportunity to get  the classes they want.” Then they take the last spot of the class I desired! Why the heck are they taking Art History? How did that class even fill up so quick?! Do people have so many HAP requirements to fill?

Reflection of Food Blog Drafts

In the first blog post, I found that the comments mainly show that I need more details about other topics within molecular gastronomy. One of the comments mentioned that I need to include examples from sources as well as using the general information from them. I probably will include examples of molecular gastronomy in the world as it allows for people to better relate to my topic. Another comment also specified that I need to review my paper for typos, which I do need to try harder with. Also, I can also maybe find more in depth sources as it may be of interest to certain people who want to learn more about my topic. The rest of the comments from my editor follow the same ideas as the previously mentioned comments.

In the second blog post, one of the main comments suggest that I add an introduction to provide more information for people who never read the first blog post. I would most likely add an abbreviated introduction to the post before I reach the chefs and their biographies. This would better lead to the topic of the post of the chefs. The second comment refers to the pictures as I included them without any information on the dish and what’s in it. Each biography will now include a description for the dish associated with the dish and how it relates to the post. 

Both blogs posts require more information and I may need to include certain facts or ideas that attract more people to the blog as it helps me find a voice that works better for the blog. Also, I need to watch for typos and grammar as I have struggled through that many assignment with just that. My grammar interferes with the meaning of my work, so any meaningful detail I have is ruined by the wrong “their, there, they’re”. I hope this blog post doesn’t have the same problem.