MLO 4: Secondary Culture Other Than Hispanic Culture
Learning Outcomes:
4.1 Students describe concepts of culture and use that understanding in their comparison of Hispanic cultures with a second culture other than those.
4.2 Students will analyze and make connections between the perspectives, ways of thinking, behavioral practices, and cultural products of a second culture other than Hispanic cultures.
4.1 Students describe concepts of culture and use that understanding in their comparison of Hispanic cultures with a second culture other than those.
4.2 Students will analyze and make connections between the perspectives, ways of thinking, behavioral practices, and cultural products of a second culture other than Hispanic cultures.
MLO Narrative:
The fourth Major Learning Outcome (MLO) requires students to use their understanding of culture to describe, analyze, and make connections with a culture other than Hispanic cultures. To fulfill this MLO, I took the course JAPN 317: Pacific Food Empires (Spring 2021).
The goal of the course is to examine historical events that shape food cultures and cuisines in the Asia-Pacific world, including the United States and Japan. As a culminating project, we worked in groups of two to interview a local restaurant owner to understand their experience as an Asian-Pacific restaurant in the central coast of California. My partner and I worked together to interview the owners of Sushi Hut (Salinas, CA). The purpose of the project was to highlight experiences of Asia-Pacific migrations tied to the U.S. empire and Fort Ord, and create a durable historical record of the often under-represented community. As a result of this project and the course, I learned the way food changes upon migration. For example, the owners of Sushi Hut shared that the food they serve is a fusion of Chinese and Japanese food. This course allowed me to see how migration does not just affect how cultures develop, but it also affects the foods of that culture. Although this idea was presented in other courses relating to Hispanic cultures, I was able to see how the effects of migration in different aspects of culture are universal.
Although the courses brought a lot of information regarding food of Japanese, and other Asian-Pacific, cuisines I would have liked to learn more about other cultural traditions that revolve around these cuisines. For example, in Mexican culture corn is a food staple given that it is a crop that was used to produce lots of food like tortillas and pozole. To further understand common cuisines and traditions, I would have liked to understand some of the produce that is considered a staple in Asian-Pacific cuisine.
The fourth Major Learning Outcome (MLO) requires students to use their understanding of culture to describe, analyze, and make connections with a culture other than Hispanic cultures. To fulfill this MLO, I took the course JAPN 317: Pacific Food Empires (Spring 2021).
The goal of the course is to examine historical events that shape food cultures and cuisines in the Asia-Pacific world, including the United States and Japan. As a culminating project, we worked in groups of two to interview a local restaurant owner to understand their experience as an Asian-Pacific restaurant in the central coast of California. My partner and I worked together to interview the owners of Sushi Hut (Salinas, CA). The purpose of the project was to highlight experiences of Asia-Pacific migrations tied to the U.S. empire and Fort Ord, and create a durable historical record of the often under-represented community. As a result of this project and the course, I learned the way food changes upon migration. For example, the owners of Sushi Hut shared that the food they serve is a fusion of Chinese and Japanese food. This course allowed me to see how migration does not just affect how cultures develop, but it also affects the foods of that culture. Although this idea was presented in other courses relating to Hispanic cultures, I was able to see how the effects of migration in different aspects of culture are universal.
Although the courses brought a lot of information regarding food of Japanese, and other Asian-Pacific, cuisines I would have liked to learn more about other cultural traditions that revolve around these cuisines. For example, in Mexican culture corn is a food staple given that it is a crop that was used to produce lots of food like tortillas and pozole. To further understand common cuisines and traditions, I would have liked to understand some of the produce that is considered a staple in Asian-Pacific cuisine.
Courses Taken:
- JAPN 317: Pacific Food Empires