The goal with this second part is to tease out the
interconnections between a personal experience into a lager social, cultural, economic, historical,
ecological perspective.
• Possible questions to explore here: what is the history behind the foodscapes described in part
one? What cultural expectations or socio-economic realities impact these foodscapes? Do these
foodscapes reflect environmental (physical and social) awareness that have impacted your culinary
subjectivity? Does it reflect a relationship to the non-human in critical ways? Does your narrative
in part one show different stages of an ever changing culinary subjectivity, if yes, what are these?
• While direct quotes describing which theoretical tools you might use in this analysis is not
require, a reference page is required identifying where your knowledge of those tools comes from.
Foodscapes generally refers to the process of procuring (growing, distributing, gathering) and
consuming (preparing etc.) food.
Culinary Subjectivity is an identity marker that is lived, archived, recognized, and preformed
through our bodies; being in the world throughout bodies.
Food consciousness stresses the interconnection between food’s material value and food’s
symbolic significance.
my FOODSCAPES WOULD BE – my greatgrandmother lived on a farm where they grew potaoes, chiles and fruits to survive off
Culinary subjectivity- food has always been seen as a way of growth economically. We were always part of the low income house hold, starting with my great grandmother then grandmother then we reach my mom at her early 30’s and finally reach a middle class status in which we eat red meat at least twice a week.
my food consciousness- food is earned and worked for. We work hard to be able to set food on the table as a working class, we must preserve it and not waste, make sure we acknowledge the hard work other people gave to have food in the groseries stores.
