An Essay About My Identity

Currently, I am in the process of not only becoming comfortable in my identity, a black queer woman, but, also attempting to find solace in my identity as well. Something that all women, especially black queer women, should achieve in their lifetime. It is that dream that inspires me to travel to experience other cultures and to unite with women from various cultures across the black diaspora. Throughout many cultures, women’s identities are defined by their male counterparts and the labor they provide to them. Therefore, a major goal of mine is to create a space where women are able to exist outside the scope of their relationships with men and live uninhibitedly to become their best selves. That is why I find it pertinent to travel not only

Rice for Thanksgiving by Jocelyn Fong states that what comes to her mind with Thanksgiving celebration is her grandma’s eleven children poring turkey gravy over rice and the way she feels and relates to the representation of different cultures. Likewise, the reason why she has this image of Thanksgiving is that of the different roots of cultures she has, she has Asian, American, and Anglo influences in relation to culture. First, Fong was confused about what she must fit into a culture completely and that only was related to foods and traditions; this thought was influenced the generation of her grandma’s parents with the political issues and government applications in the United States where Chinese people were considered illegal immigrants

Identity is what defines us as a person. Everyone one on earth has their own unique identity. To showcase my identity, I created a collage of images and descriptive words, called an identi-kit. This identi-kit shows what I feel like is my identity to myself and the others. My identi-kit identifies me as a mixed martial artist. The identi-kit has images of a deadly shark with mixed martial arts gloves on that say mixed martial arts on the front and fight shorts with the words competitor and warrior on them. It also has descriptive words like “killer instinct” and “fight” which describe my spirit. There are three assumptions that come to question when asking about one’s identity. The first is if you were born with this

Tradition has been said to mirror a way of life. Observation has concluded that participants in tradition “actively construct as well as reflect culture and community” (Sacks 275). For most people in the 21st century, tradition only reveals itself during special times or certain seasons. For others it is simply a way of life. The foodways of Mexicans and Native Americans are of particular interest in this study because of the food that grew from necessity and is maintained as sacred or reserved for only special occasions. The tamale is one such food. Significantly changed and altered throughout history it has remained a

When first beginning this assignment, I thought of choosing Vietnamese food because I miss having Vietnamese food for most of my meals, which was a luxury when I lived at home with my parents. Also, I have not fully prepared a Vietnamese dish or meal myself, as cooking never appealed to me. However, as I thought more about it, I would just be returning to the comforts of what I had already known instead of challenging myself and expanding my experiences. Eventually, I decided to pursue learning more about the Hispanic food culture because I greatly enjoy Hispanic food, whether it is Americanized Hispanic foods such as burritos or enchiladas from restaurants like Taco Bell or La Paz, or traditional, authentic foods I have had at my Hispanic friends’ houses. I love exploring the infinite variety of ethnic dishes this world has to offer, but I do not pay much attention exactly to what I am eating, what is in it, and how to prepare it myself. This assignment gave me the opportunity to go out and adventure into Guerrero’s Market on 11th and G street. I brought David with me, a friend from Honduras who has exposed me to most of the authentic hispanic foods I have eaten. I decided to make ceviche, and the two ethnic ingredients not used in mainstream American cuisine I selected were avocados and tostadas.

Firstly, the author states her personal narrative to support her point. Tam, who has a Chinese background used to enjoy spending her time to cook ngau lam, a Cantonese braised brisket stew, as well as other dishes even though they smelled until one of her friends called her family dishes "Chinese grossness" (2015, para. 5). In according to Tam, her friend's words "clung to her". She recalls she was so embarrassed that she tried to be distanced herself from family food (2015, para. 6). Tam's personal narrative is effective because it is reflective of her real life, which gives credence to her article.

Another great sense of food is the warm soft tortillas that carry delicious pieces of juicy beef fajita. At restaurants, the sight of the steam leaving the food, creates a mouth to water as well as a pleasant feeling of home. However, not every place is going to capture the appetizing taste of food. Say for example, school. I remember one time in elementary they were serving tamales. I was so excited to see a Hispanic dish, I know I had the biggest smile on my face. I continued to my class table and sat down. All of a sudden my friend sitting across from me, a friend that happens to be Asian, questioned, “You like that?” Bluntly, I responded “Yeah, why?” In which he responded, “Oh, I didn’t like it.” Tamales, might I add is special occasion meal, that is prepared in a dried corn husk. Masa de Maize or the dough would be spread against the dried corn husk. Then it would be filled with chicken, pork, or cheese. Then the components would be wrapped by the corn husk to be

As a young boy, food served as a connection to his heritage. His mother would pack him a lunch with Chinese dishes and on American holidays, his family had their own Chinese twist. He writes about one Thanksgiving in particular. His mother cooks Chinese dishes such as cha siu, which is completely different from what the family of one of his childhood friends, Warren, makes. They had casserole, turkey, mashed potatoes and other traditional American Thanksgiving food.

To start things off, let me mention that I am a second generation Mexican-American. Due to this, I was extremely thrilled to see that we get to talk about our “family food culture” during our segment on México. I love food in general and talking about my family’s traditions is always fun. As a bicultural family, many of the foods we eat are an assortment of traditional Mexican dishes and your everyday classic American food. Sometimes we will spend a week eating Mexican food and then the next week we will switch to something else.

My identity is something that that no one can take away from me. As I am still growing and learning, I can say that I have found many things that appeal to me. My interests will help define my personality and express myself in ways that I can’t express through words. I enjoy finding new things to do and doing my best in aiming towards my goals. I have many goals, but I know that I can only accomplish them through patience and perseverance.

Every culture is unique in its own way. People are raised up differently and given different types of foods. All individuals have that one food that they feel pleases them and makes them want more. My parents grew up in Mexico, so as a child I was fed all types of Mexican food. My personal favorite is barbacoa de res. That is beef shank barbecue, which is slow cooked beef in a red chili sauce of garlic, dried oregano, cumin, and guajillo peppers. My mom would always be in the kitchen cooking, I loved sitting in the kitchen island just watching her work her magic. I can remember some occasions that my mom and I would spend hours in the kitchen preparing food for our family gatherings. Every holiday my family gets together, and she makes barbacoa de res along with other traditional favorites.

Dietary education that includes Mrs. Ybarra and addresses the patient’s cultural preferences. Eating is a fundamental and social activity in the Hispanic cultures. It is more than just sharing food. It is providing nurturance and an opportunity to converse with other members of the family. In a culture steeped in family understanding a Hispanic woman’s beliefs about food may be as important as understanding what she eats. Many Hispanic women associate comfort with food as this has been passed down through their family for generations.

While it is difficult to pinpoint the exact time human beings began to consume foods, for millions of years a diverse range of culinary patterns and convivial customs were cultivated. As the human dining habits evolve, food can be seen as a continuous reflection of the different cultures around the world. In fact, “food is perhaps the most distinctive expression of an ethnic group, a culture, or, in modern terms, a nation” (Flandrin, Montanari and Sonnenfeld 1999, p. xvi). The huge wave of globalisation in the past few decades made cultural exchange commonplace, however, indigenous dishes from an alien country may come as cultural shocks to people who are foreign to the certain culture. This essay intends to explain how Asian identity is expressed

After reading the text, I learned that in rural areas of Mexico, food sharing is considered an important food custom. The relationship that the Mexican farmers have with their food and farms extends to their social network in this practice. The native Indian origin of Mexicans, in that more than 80% have some form of Indian heritage mixed in with Spanish, is reflected in the foods and worldview. I also understand, very well, that if an offering of food is not accepted, the person that declines the food has made a huge error and considered rude. I am sure that this is due to the pride that the offeror maintains, due to the personal relationship to the food that the family offers. After all, the time that is taken to prepare the meals,

This eventually led to the creation of uniquely 'Americanized ' Asian dishes such as chop suey, egg rolls, fortune cookies, and recently, 'Asian-inspired ' fast food salads.