La Poseia de comida
Description
During la Posiea de comida project, we chose a country and a traditional dish in that country, in my case it was Mexico and Mole. We then continued to learn about this dish and its cultural relevance and connection. We also read some Pablo Neruda odes to food for examples of beautiful Spanish poetry focused around food, as well as to gain understanding into the importance of food in context around culture around the world. We Then continued to write our own Ode to the dish we chose and make our food to serve at exhibition.
During la Posiea de comida project, we chose a country and a traditional dish in that country, in my case it was Mexico and Mole. We then continued to learn about this dish and its cultural relevance and connection. We also read some Pablo Neruda odes to food for examples of beautiful Spanish poetry focused around food, as well as to gain understanding into the importance of food in context around culture around the world. We Then continued to write our own Ode to the dish we chose and make our food to serve at exhibition.
Las Instrucciones
1. Fríe los chiles en el acite. 2. Fríe las cebollas y las pasas en el aceite hasta dorado castaño y rollizo. 3. Puré las cebollas, y las pasas, y la almendra, y los tomates y el clavo. 4. Mezcla el puré con los chiles y calienta en la estufa. 1. Fry the chiles in the oil. 2. Fry the oninons and the rasinis in the oil until golden Brown and robust. 3.Puree the oninions and the raisins and the blank and the tomamtoes and the cloves. 4.Mix the puree with the chiles and heat on the stove. |
Ingridiantes tomates Hagaza de concha Chocolate Semilla de sesamo Canela clavo ajo pasa Chiles Sal |
Ode to Mole
Forth from the ancient cliffs you are sculpted; beat of red rock, and pounding sun. Muscled with dark callused hands, caressed with the salted sweat of ages past. Your breath the eternal heartbeat of the silent desert, the whispers of herbs and stones stirring in the blackened bowls of seers. Your crackling almonds and ground Anise, tendrils of flavor, links too times where seeds are currency, where word is truth, and speech beauty. Your sizzling chilies bite lips and tingle souls to origins of love. Swollen, your plump green coarse life bread mixes with the divine chocolate of gods like the mixing of kin, like the mixing of Nuns and Bishops, like the mixing of lords and peasants, like the mixing of earth and water crashing together in silent and violent beauty. |
Oda a Mole
De los acantilados antiguos tú estás esculpido; golpeado de roca roja, y sol paliza. Empujando con manos oscuras, y encalladas, cariciando con la sudor salado de años pasados. Tu respiración, el corazón eterno de desierto silencioso, susurras de hierbas y piedras mezclan en los bols negros de adivinos. Tus almendras chisporroteante y anís molido, Zarcillos de sabor, conexiones a tiempos dónde las semillas es moneda, dónde la palabra es la verdad, y la expresión es la belleza. Tus chiles chisporroteantes, muerden los labios y hormiguean las almas a orígenes de amor. Inflado, tu vida, rollizo, verde, y curso mezcla con chocolate divino de dios. Como la mezcla de parientes. Como de monjas y Obispos, como la mezcla de señores y campesinos. como la mezcla de tierra y agua choqueando junto en belleza Silenciosa y violenta |
Reflection
I loved the poesia de comida project for Many reasons. I love to cook and I found a major connection when I got to dive into a food culture, because in many ways I experience the US not having one. it was inspiring for me to mix my passions of poetry and cooking as I mixed up Mole a traditional chilli chocolate sauce poured over chicken. I had difficulty when it came to translating my poem into Spanish because I write poetry very embellished. However I overcame this challenge with a lot of time, effort and incorporation of resources. I am also glad that I had more then one opportunity to make my mole because it was hard. All in All this was a wonderful project.
I loved the poesia de comida project for Many reasons. I love to cook and I found a major connection when I got to dive into a food culture, because in many ways I experience the US not having one. it was inspiring for me to mix my passions of poetry and cooking as I mixed up Mole a traditional chilli chocolate sauce poured over chicken. I had difficulty when it came to translating my poem into Spanish because I write poetry very embellished. However I overcame this challenge with a lot of time, effort and incorporation of resources. I am also glad that I had more then one opportunity to make my mole because it was hard. All in All this was a wonderful project.
Dia De los Muertos
During Dia de los muertos people celebrate the lives of there loves ones that have died and honor them in many ways including making alters for them with their favorite foods and cleaning and decorating their graves. making caleveras and calacas are also rituals that many people preform around Dia de los muertos, the Calaca is a paper mashay statute that depict loved that have passed often doing things they loved. A calavera is a satirical poem that were first written to poke fun at living people but are now often used to honor humorously or seriously people that have died. During the Dia de los muertos project we made a calaca and a calevera to honor a desisted family member, friend, or pet.
Dia de los Muertos Reflection
I enjoyed this project vey much! I think the most impactful thing I learned from this project is that the experience of celebrating the lives of the people that have passed away is a true honoring the activities we did brought to life an environment where memories came back and connections were built between each other and our ancestors. the exhibition was so cool because between all of my friends there was some connection of how I new about their ancestor and the sharing realy created a journey for people. I remember elliana chose to write about peter carver who was like a brother to her. she realy took a huge step to share about her memories of him and it was beautiful to remember him as an adventurer, who loved life and not as a tradgedy, elliana brought that to life for me. It was also cool practicing Spanish infront of people to brake the berrier of shyness. The most intelligent part of the project was pronouncing and reading my poem. I would have tried to memorize my poem if I did this project again and I am equaly proud of my art and my poem.
Los Quentos Infanteles
Description
During the children's story's project we researched a Spanish speaking country to gain insight into what a life might be like there. We then chose a common theme to write a children's story about. The themes ranged what happens when one looses a tooth in Spain to hiking the Inca trail in Peru. We first wrote out the lines of the story witch consisted of at least three sentences per page. After we got our grammar and syntax checked with Dave we went on to illustrate our story's in any medium we chose ranging from Photoshop to colored pencils. I took the old fashioned route and drew detailed and full pictures for each page. The final step of this process was to bring our completed books to Needham Elementary and share them with a group of very enthusiastic first graders.
Reflection
I enjoyed this project very much. I love the Art piece and was inspired to depict The Inca Trail and life in Aguascalientes as accurate as possible. I think I connected to this project because of the cultural content and my fascination in the beauty's of nature and ancient cultures. I was challenged by the writing because I had never written that much in a foreign language before but the fact that I was telling a story about something that i am interested in, pushed me to write past what I thought my current ability's were. Above all the part of the project that I found most engaging and required the most growth was reading to the first graders. This part of the project required a high level of tolerance as well as ability to be engaging. I think that it is quiet humbling to work with people that are younger them you.