The Lance December 2010 3
CXASS EXPERIENCES
Eq>erience Di£ferent Cultures Through Politics of Food
Pictured from to ri^t, Megan Walker, Joanna Lindstrom, Emma Dendy, and Xuan T.
Truong.
By: Xuan T. Truong
Reporter
Politics of Food is a unique course
taught by Professor Howard Reichner.
Through being in this course, one gains
an insight into different cultures by
sampling their food. Other enjoyable
aspects of the class include watching
various films and debating. In addition,
the class also goes on trips to different
restaurants. So far, the class has experi
enced Mexican, Vietnamese, and tradi
tional American southern cuisine.
General McArthurs was the first
trip on which the class sampled tradi
tional American southern style foods.
The restaurant was located off the side
of a country road known as McArthurs-
Crossroads. Nothing but land and gravel
surrounded the small wooden restau
rant. Inside, one was greeted with a
fi-iendly, homey welcome. The staff
were all polite, yet efficient. The buffet
lines were filled with southern home
style cooking. Besides the famous pork
barbecue, there were salads, fatback,
chicken and dumplings, cole slaw,
peach cobbler, ice cream, pies, and so
much more.
The second trip was to an authentic
Mexican restaurant located in the small
town of Aberdeen. La Poblanifa can be
found in the heart of downtown, con
nected to other various shops. There is a
railroad track right beside the building
that runs through the town. From the
exterior, the place looks old and worn.
Career
(Continued from Page 1)
Even if you are filled with confi
dence, going through a mock interview
can only help your chances of landing
that job. From punctuality to posture,
there is more to the interview than
many assume, and it is nearly all cov-
But as you enter the building, there is a
warm, calm and cozy feeling, which is a
pleasant surprise! And, pinatas filled the
multi colored walls, thus giving the
environment a whimsical touch. Each
table is served with complimentary
homemade tortilla chips and salsa. On
the menu one can choose fi'om chalu-
pas, tostadas, and also have the option
of mole.
Little Fuji’s is a small Japanese
restaurant owned by a Vietnamese fam
ily in Laurinburg. The white walls of
this restaurant were adorned with vari
ous oriental decor. For this trip,
Professor Reichner had the owner pre
pare the class a Vietnamese noodle
soup. The class was challenged to using
chopsticks with this meal as opposed to
forks. Along with the bowl of soup, a
ered in the mock interview. Some of the
questions I faced during my job hunt
and in interviews were the same exact
ones that were posed to me in mock
interviews. That kind of preparation is
second to none.
It is easy to shrug it off as another
assignment to get out of the way before
graduation, but it is foolish to throw
side of fried rice and spring roll came
with the meal as well.
On Sunday December 5th, Renee
Jones, Director of Career Services will
be preparing an Italian dinner in her
own home. She grew up in up-state
New York, in a very ethnic area where
she learned to eat and prepare Italian
food. For the menu, there will be salad,
homemade bread, lasagna, chicken
parmesan, fettuccine alfredo, and
pizzilles (Italian waffle cookies) for
dessert.
Every culture has their own way of
preparing food. Through Politics of
Food, one can have those cultural expe
riences right from the classroom while
earning academic credits. So, I say, if
you’re hungry for knowledge, this is the
perfect class to bon app^tit!
away such a direct and helpful tool
when the odds of landing any job, let
alone your dream one, are still stacked
against you. Take advice from a profes
sional in career services so that you can
become a professional in whichever area
you desire.