http://travel.cnn.com/shanghai/eat/5-chinese-eating-habits-explained-311204/

As we conclude the course, I found this article interesting (and relatively lighthearted) as cultural rules are intertwined with the consumption of food. As previously mentioned, I have little experience with Chinese cuisine and culture, so I found some of these rules helpful (especially as I'm prone to doing the exact opposite). Furthermore, the article solidified (at least for me) the personal anecdotes we heard in class, so I appreciated the 'real life' connections between the readings and people's experiences.

http://www.attractchina.com/americanized-chinese-food-vs-authentic-chinese-food/

It's always interesting to note the differences between how food is served/consumed in the country of origin versus how it is served/consumed in the global food system. For example, the article mentioned the differences between the types of alcohol sold in Chinese and American restaurants (stating that this is due to cultural differences regarding alcohol). Furthermore, the types of ingredients (and subsequently the taste), dining experience, and cooking methods varied greatly as the United States tends to simplify dishes (both in ingredients and cooking methods), while Chinese cuisine attempts to establish harmony between tastes, aromas, and colors (thus taking a longer time to produce). Since I've never been to China, the article definitely prepared my tastebuds for authentic Chinese food!

http://www.nytimes.com/2016/06/15/dining/chinese-food-sichuan-chengdu.html?_r=0

A point that I consistently have seen throughout the course is the emphasis on authenticity. However, in this article, it stated that the success of Sichuan food both in China and abroad has led to the discontinuation of certain cuisine traditions (such as types of meat used in certain dishes). While some disparage these new techniques, others question how to create an equilibrium between old traditions and commercialization. It was interesting to read about both the positive and negative aspects of commercialization-since we usually only hear one side-as well as the brief history of Sichuan food.

http://www.thepauperedchef.com/2007/02/the_disputed_or.html

In this rather bizarre article/recipe link, the author claimed that lasagna is in fact a British creation. Although it was initially a hilarious read, I found it quite fascinating to see how British lasagna has developed so differently from the Italian equivalent. Again, local crop staples and climate illustrate a key influence over the recipe. In all honesty, however, I had never even considered the notion that lasagna (or any pasta dish, for that matter) could originate from the British Isles, but then again I've never seen a lasagna recipe that called for carrots and bacon.

http://www.todayifoundout.com/index.php/2011/06/pasta-is-not-originally-from-italy/

Throughout our class, we have discussed the origins and variations in Italian and Chinese noodles. However, outside resources also have questioned the origins of 'pasta', especially since many people don't consider Chinese noodles as 'pasta'. This specific article claims that Arabic travelers brought pasta to Italy (particularly Sicily). I found it interesting to read the cultural influences that foreign parties have on Italian food, such as Arabic 'gastronomy' in Sicilian food, as well as the 'layman's' perspective on the development of pasta.

http://remezcla.com/lists/food/8-foods-show-latin-america-asia-influenced-others-cuisines/

Since we are discussing how certain dishes evolve over time, I thought this was an interesting intersection between cultural fusion and evolution. As someone of Latin American heritage, I found this article absolutely fascinating! I didn't know of the fusion between certain Chinese and Latin American dishes, but they all look delicious! Since I visit Miami often, I've definitely had 8# (Chino-Cubano) before.

https://www.technologyreview.com/s/517401/food-network-analysis-reveals-patterns-behind-chinese-regional-cuisines/

Not only are there differences in how Chinese food is made across the world, but also within country itself. Depending on the region in China, certain recipes are more or less likely to be related to one another (or to be the exact antithesis) based on certain factors such as geography and perhaps even migration patterns. I found this interesting because China is often neglected as being a diverse country, which often permeates how outsiders view Chinese food. Thus, reading this article was very enlightening and helped me to brush up on my geography skills as well! :)

http://travel.cnn.com/spanish-food-trend-689636/

Although this article is dated by a little more than three years, it was interesting to read how Spanish food is flourishing in Asian countries, notably in Hong Kong. I was slightly surprised that the reason chefs claimed Spanish food thrives in Asian countries was because Spanish food is easily able to be shared (rather than similarities or differences in taste, texture, spices, etc.). I never would have attributed that recipes such as tapas would become such international hits that Spanish chefs would have to change their presentation styles to accommodate growing interests in elaborate Spanish food presentation.

https://www.theguardian.com/lifeandstyle/2015/sep/18/what-do-real-italians-think-about-new-yorks-italian-food

After watching Big Night, I was curious to see how realistic the antipathy of Italians towards "Americanized" Italian cuisine was. It was slightly humorous to read how upset some Italians are regarding Italian-American cuisine, but then it is important to remember that food is an essential part of culture. I, for one, am not a fan of fast-food Latin American restaurants, so who I am to judge their opinions? Also, the individuals' responses reminded me of my experience studying sociolinguistics: people's perceptions of their language as being 'pure' depended on rules/vocabulary/etc. used in relation to historical precedence (otherwise known as a 'prescriptivist' viewpoint). Thus, such a comparison between "standard" languages and "pure" food is interesting for me to analyze.