Final Blog- Hox Zodiac Presentations

During our last class meeting, we had the opportunity to hear presentations form students in Professor Vesna’s other class. Our assignment was to give them feedback and write a blog about it. We got to hear three presentations that were all very unique in their own way and revolved around culture and history of certain foods.

The first presentation was the broadest and discussed the incorporation of Korean and Chinese/Vietnamese culture into Hox Zodiac. It was so nice to see pictures of all the food and hear the thought that went into picking out each item. Among some of the foods were barely rice, buck wheat noodles, cucumber salad, and white chocolate cookies. I got to try the buck wheat noodles in class and absolutely loved them! They also showed pictures of the dinner that they hosted with their friends, and it looked really nice. It was a nice added detail that they set the table up in what they described as a Korean traditional eating set up.

For the second presentation, the main topic was on bread. It was nice to learn about the history of bread and how much it has evolved. Something that was really funny to learn is how important gluten is when baking corn bread. The presenters noted that the corn bread they had made was made as authentically as possible, so it was crumblier than what we are used to. This was proved true when we got to try it in class. I really liked that we were able to see pictures of the baking steps and that the ingredients were compared in petri dishes.

The third presentation revolved around kimchi ad the many ways that it is consumed. It was very nice of them to have us grab the food at first so that we could eat as they presented. I think this was helpful so that we could taste the flavors that were being described during the presentation. In the presentation, the talked about the background of kimchi and how it was such a staple in Korean meals. One of the presenters described how it was a food that her dad says was in all of their meals when he was growing up in Korea. It was nice to hear this perspective on kimchi. I was also interested to learn that there are different types of kimchi, such as white radish kimchi. This was actually a variation that was created because of lack of resources in certain geographical areas.

Overall, all the presenters did an amazing job and were so passionate about their presentations. It was evident that they truly put time and dedication into their topics. I enjoyed learning all this new information and being able to experience new foods. This course has taught me so much about how food and culture go hand in hand. I am grateful for the experience that I have had in this fiat lux and hope to learn more about Hox Zodiac in the future.

Hox Zodiac: