The food blog, Here For the Food, that I have created has allowed me to share my passion and love for food to others. Topics that I decide to share on my blog can inspire readers to learn and enjoy the variety of cuisines the world have to offer them. To gain the trust of the readers, I must build a professional platform and develop my credibility. Visuals are also very important as seeing the food is an important factor in how the experience with the food is. By creating that trust with the readers and providing a fun yet professional imagery; it would build up my credibility and inspirational tone.
It is important to build trust with the readers as that is how they will come back to learn more about my experiences. I establish and maintain my
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The overall look of the blog also must look appropriate and fitting with its content. Having the appropriate look makes the blog look organized and professional which would builds up credibility. Providing a great structure builds up both credibility and the overall tone that I want to convey to my readers. Looking at my blog, it very simple, yet eye-catching enough to draw in the reader. Professionalism is shown through my blog by how its organized, provides the expected content, and minimal to no mistakes in the text. That shows that I care about what I put out because I do not want to put out misleading information as that would bring down credibility. My text convey professionalism as well as friendliness. I wanted to make it seem as though the reader was talking to a friend for recommendation on where to eat. The combination of the structure and imagery, I hope that the food blog would be able to convey emotions of excitement and spark interest in them to go try out the food; as well as learning about it. I hope the food blog will be able to appeal to the readers and connect with their
Locavores, by definition, are people whose diet consists only of locally grown or produced food. Locavorism is a way of life through choices in one's diet. They have created “The Locavore Movement” in hopes that everyone will eventually eat locally. With an eye for nutrition, as well as sustainability, the locavore movement has become widespread over the past decade. Eating locally is something that people should do more often because it supports their community’s economy and local businesses, protects against bioterrorism, provides more variety, and puts fresher produce on the table.
Anthony Bourdain's Food Market Takes Shape is a story about a man who is not only a chef, writer, entertainer, and television star, but also an entrepreneur. An entrepreneur who wants to change New York City. The story revolves around Mr. Bourdain’s dream of building a major food market. Three of key characteristics of report writing I noticed in this essay were trustworthy information, appropriate organization and design, and a confident, informative tone.
Thai artist Rikrit Tiravanija is widely known for his 1992 untitled solo show in New York of Thai food at 303 Gallery. Throughout the exhibition, the artist prepared Thai food for forty people each night in a kitchen that was specifically constructed within the gallery itself [fig 1] - 2). Tiravanija explained “it is not what you see that is important but what takes place between people”. The shared event of food preparation and consuming the meal develops into the art on display, with the artist acting as the master of
awareness to the reader by sharing his experiences in a way that the reader will be
Nutritionism and Today’s Diet Nutritionism is the ideology that the nutritional value of a food is the sum of all its individual nutrients, vitamins, and other components. In the book, “In Defense of Food” by Michael Pollan, he critiques scientists and government recommendations about their nutritional advice. Pollan presents a strong case pointing out the many flaws and problems that have risen over the years of following scientific studies and government related warnings on the proper amount of nutrients needed for a healthy diet. Pollan’s main point is introducing science into our food system has had more of a negative impact than a positive one, we should go back to eating more of a traditional diet. I believe food science has given us
Long before the famous Facebook thumbs up icon, America seek Roger Ebert opinion as to whether or not a movie was worth watching. Even before Yelp, everything from entertainment to food had a critic. Today, many people, make a living expressing their opinions and reviews through smiley face emoji, directional thumbs, and stars. People like L.A Time’s Jonathon Gold, Katie Lee, and The Michelin Man have the ability to make or break a restaurant with their reviews. Indeed, the same Michelin that has been making tires since the 1950s sends in reviews for restaurants. These reviews are also one of the most prestigious critics a restaurant can achieve; the one that nearly all chefs wish to obtain—a Michelin star.
Socio political ramifications of being overweight, the concept of eating to survive, and the good, bad, and ugly of school foods. These are all important concepts to address and I have my own opinion of all of them. I never thought of being underweight the same way as I thought of being overweight. I would say that being underweight would be based on how skinny someone is based off their age and the regular weight for people that are of that age even though I never thought of someone being underweight before. I would say that the ramifications for someone being overweight would be someone of large/obese size based off of their age and not from muscle but from body fat. I think that we have already gone beyond the concept of eating to survive because in this era people still eat in general when they get hungry but it's more for the taste of our food or the size of it for yourself because we have cravings for the taste of things because of things like sugar and just the fact that it is junk food provides a crave. The good school foods for me are foods that have low costs and are fresh. The bad in my opinion are foods that are either soggy or have not been kept warm. The ugly in my
telling earns the readers ' trust, thus verifying the author 's information as being truthful. David Wright
America is a capitalist society. It should come to a surprise when we live like this daily. We work for profit. We’ll buy either for pleasure or to sell later for profit. It should come to no surprise that our food is made the same way because we are what we eat. We are capitalist that eat a capitalist meal. So we must question our politics. Is our government system to blame for accepting and encouraging monopolies?
With our growing obsession of food culture, and an estimate of 16 million restaurants worldwide, there is one neglected element that has been right in front of us all this time: the menu. When it comes to profits, the menu is not only important; it is everything in a successful restaurant brand identity. Research has found that a customer only takes an average of 109 seconds reading a menu. This is the time limit one has to impress and sell. This essay will outline different ways and means on how the graphic designer under-take different methods to turn the menu into a sales tool for the restaurant and will discuss menu design techniques to help boost the effectiveness of the ‘silent salesperson’ onto customers and increase profits (Pavesic, 2013).
My diet does not give me the proper amount of calories, carbohydrates, and protein. However, I need to reduce my fat intake. To do all this, I could probably add some different things to my salad that I have for lunch, and have less red meat. I could maybe add some chicken instead of cheese to my salad. And instead of beef for some dinners, I could replace it with either chicken, or fish. Apparently I also have to eat more calories, so instead of bigger meals, I could have some snacks throughout the day that are a bit more filling then applesauce. I also noticed that I am eating too many of the bad carbohydrates. I could replace the white breads and pastas with whole wheat or whole grain breads. I could also change the white rice to brown or wild rice.
The efforts of the Slow Food Movement are essential to the survival of an aesthetic world of authentic food and respect for the people who produce, grow, and prepare it.
American culture is changing dramatically. In some areas it’s a good thing, but in other areas, like our food culture, it can have negative affects. It is almost as if our eating habits are devolving, from a moral and traditional point of view. The great America, the land of the free and brave. The land of great things and being successful, “living the good life.” These attributes highlight some irony, especially in our food culture. Is the American food culture successful? Does it coincide with “good living”? What about fast and processed foods? These industries are flourishing today, making record sales all over the globe. People keep going back for more, time after time. Why? The answer is interestingly simple. Time, or in other words, efficiency. As people are so caught up in their jobs, schooling, sports, or whatever it may be, the fast/processed food industries are rapidly taking over the American food culture, giving people the choice of hot
... Food." 40 Model Essays: A Portable Anthology. 2nd ed. Boston: Bedford/St. Martin's, 2005. 129-31. Print.
My favorite meal is the chicken fettuccini pasta. I chose this dish because I can never stop eating it. The meal is made up of warm tenderized chunks of chicken, delicate smooth creamy white sauce, and many varieties of sliced up vegetables. However, when I was a child vegetables has always been difficult to eat. It prevented me from enjoying my favorite meal because I would always have to take out the mixed vegetables in the meal. As a child I 've tried avoiding vegetables, but was found throughout the school cafeteria 's food, my mother 's cooking, or many fancy restaurants. There was nowhere to run. Over the years, my mother knew I was struggling to eat vegetables. She worked very hard by coming up with her own recipes in order for me to eat healthy. From mixing in the vegetables into the meals I usually eat or to trick me into eating meat but was actually vegetables. Soon later I came to realize how much effort she has put into the meals. All those hour and hard work my mother put it allowed me to enjoy my favorite meal again.