Week 11

http://www.nytimes.com/2012/09/12/dining/jose-andres-sees-a-future-filled-with-spanish-kitchens.html?smid=tw-share&_rmoc.semityn.www&_r=0

In this article the writer talks about how Jose Andres is bringing more spanish restaurants into the United States. The article talks about how there are many mexican, and Caribbean restaurants in the US, but not enough from Spain, He hopes to open hundreds and even thousands of authentic Spain restaurants that will employ only the most experienced Spanish chefs, so that customers are getting the best experience. What Jose also does is cook a culinary class that teaches aspiring chefs how to bring spanish products more into the Americans’ knowledge, and them more appreciative of the other cultures’ culinary delights. This relates to my topic because I wanted to see how the Americans react to Spanish food, and through this article it taught me that Spanish food is actually in high demand because it says Americans are anxiously awaiting these new restaurants because they want more authentic food and wine. 

This week is our last week for a blog and I chose this week to do a self-reflection. I have researched over the last trimester a lot of spanish speaking countries, including, Peru, Honduras, Guatemala, Spain, Mexico, Costa Rica, Colombia, and Venezuela. I have learned so much that I would have never learned in any other class, because I could work at my speed, and I could research what I was interested in. My favorite country to learn about over these past weeks was Costa Rica, I liked learning about their foods because this is the place that I would really like to travel to one day. I liked how most of their staple ingredients included fruits and vegetables, and they focused on supplying a healthy diet. I look forward to next week to bring you in some spanish food, and to tell you all the great things I learned over the past weeks.