Final Blog Entry - Last day of Seminar Presentations

          I enjoyed the class presentations from all three groups, I found their topics to be insightful and thought provoking. For the first presentation by Charles & Rachel, I enjoyed how they incorporated their cultural foods into the dinner - korean food and ingredients for Rachel and Chinese/Vietnamese foods and ingredients for Charles. I loved the detail they put into their table spread/decorations, including a hyacinth to represent the dragon for Charles and orchids for the snake. Their food spread was beautiful and looked delicious, their presentation was also stunning. For the snake, Rachel made a korean omelete dish because egg yolk is an important ingredient for the snake, buckwheat noodles and barley rice. For the dragon, Charles made cucumber/corn salad, peanut butter baked tofu and beef. For dessert they had pandan white chocolate cookies and had a strawberry cider to drink. I appreciated how they thought about every little detail, even wearing the color of their animal - brown for dragon and red for snake. Overall, it a beautiful presentation of their food and I loved how they added their culture to the dinner experience 

          The next speakers, Colette and Peyton spoke about the history and cultural significance of three types of bread - wheat, rice and corn. They talked about how bread is the basis of human existence, starting with water, flour and yeast you can create a nutritious piece of sustenance. I loved how they brought the three types of bread they baked for us to try as a class as well. 

          The last speakers were Aileen, Junie & Stella who presented on kimchi, which is a traditional korean side dish of salted and fermented vegetables, primarily using napa cabbage. Once again they traced kimchi back to its origins 3,000 years ago in Korea. They also discussed the science of fermentation, which is an anaerobic process in which microorganisms like yeast and bacteria break down food components into other products (organic acids, gases, or alcohol) which gives fermented foods their unique and desirable taste, aroma, texture and appearance. Kimchi uses lacto-fermentation which metabolizes carbs in vegetables into lactic acid which gives fermented food their sour flavor and increases their acidity, making them safe to eat. They also brought kimchi pancakes for the class to try and I appreciated their recommendation of different restaurants near us that had great kimchi options. 

          Overall, I appreciated everyone’s contribution to our last day of seminar, it was very interesting to learn about the culture and background behind the food items they chose and how they connected that to the hox zodiac. It has been a eye opening quarter and I am thankful for the experience I had and how much I learned. 

 

Hox Zodiac: 

Hox Zodiac Topic: