They say…
Broadly, taste (sweet, sour, salty, bitter, umami, or
savory) preferences have a strong
innate component. Nevertheless, these innate tendencies can be modified by pre-
and postnatal experiences. (Gary K. Beauchamp and Julie A. Mennella, 2009)
I say…
I agree with this claim. The
most incompatible thing I found these days is American food with Chinese food.
In my opinion, there is no standard for tastes, which means it is hard to say
which flavor is better than another. But it is our eating habits determine our
flavor preference. Moreover, flavor preference can be changed through time. I
have found the food I like in Rochester. So flavor preference is variable.
They say…
Twigger-Ross and Uzzell (1996)
found support for two forms of continuity in environmental relationships. One
of them is the “place referent continuity”, when place acts as referents to
past selves and actions and thus provide a link between past and present identities.
I say…
I agree. Although food in
America has plenty of differences from the food in China, I found an amazing
similarity – people in these two countries both consider eating food together
as a way to communicate and make new connections between each other. Thus, I
found old personal identity in the new place, which could be a beginning of the
place attachment.
Qidi, I like how you've taken two articles relevant to your topic and written brief summaries and comparisons of what they have said about taste, and what you think about what they said.
ReplyDeleteI also really like how you're drawing connections between the research by using food. I still have a lot of questions and think some more detail and development could really help your reader grasp the connection you are beginning to develop here. I'm so curious what the food you like in Rochester is! Also, what food do you like from home and have you found the kind of continuity you are talking about in the second half of the post? This is a great start and I'm looking forward to how you develop this work!