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Immediately I realized the focus on fresh foods rather than anything with chemical influence. There seems to be specific attention to a lot of fish and whole grains, but also some fruit as well. One of the most unique ones I saw was “Rabbit Stew” and the “Blue Corn Cakes,” that help motivate me as a reader with interest in ingredient choice without sounding too crazy. Additionally, the focus on no chemicals almost feels pre-contact in the way I want to eat it. I felt this related a lot to what we’ve been learning all throughout the semester that goes against what we’re heading toward with consumerism.
For instance, in Babette’s Feast the theme surrounding it seems to be more amiable and friendly despite the drama, because the food brought the community together so they could share in a meal. It’s wholesome and less individualized and “efficient” than our standards now with fast food. The fact that “The Pueblo Food Experience,” is a cookbook is another interesting thing because cookbooks are slowly declining in usage. The act of taking basic ingredients and forming it into something new and natural is being lost to the general population. Yet, when I look at some of these names, they ring to me like a restaurant or fast food place’s name for the same meal. The difference is that someone else is making it and the one who makes it doesn’t partake in the consumption process.
Another thing I noticed was the focus of ingredients within the cookbook, as a lot of them are similar and used in different recipes. I felt this contrasts modern eating experience again as the only time we see the same underlying ingredient is when it’s… the exact same. A hamburger, for instance, could have different toppings but it’s the same meat. Meanwhile, you have this cookbook showing us how to make a variety of different things with the same material. It’s more innovative with the way it uses vegetables and seeds. Even though it has plenty of variety already, it’s continuously used differently and that is another intrinsically appealing part of the menu.
Strangely, I felt this related most of all to our talks about the “taco culture” in Mexico. The way they make a taco is also unique, as they use a variety of different meats and put it on a pike while also utilizing their toppings in a way that is almost unseen here in western culture. For instance, they use fruit – pineapple – and put it in the taco with salsa (which, normally, we’d likely just use for chips). Additionally, the entire service – while reminiscent of fast food – is more communal somehow. They deliver it to the car, they smile, and they all enjoy eating at the same time despite not sharing in the food directly. Rather, they seem to share in the benefits – the satisfaction from eating it – together instead. I thought that stood out as a relationship to past material the most from this reading.
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