{"id":133,"date":"2022-02-23T18:09:46","date_gmt":"2022-02-23T18:09:46","guid":{"rendered":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/?p=133"},"modified":"2022-02-24T17:13:20","modified_gmt":"2022-02-24T17:13:20","slug":"about-me-brian-l-ta","status":"publish","type":"post","link":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/2022\/02\/23\/about-me-brian-l-ta\/","title":{"rendered":"About Me: brian L. Ta"},"content":{"rendered":"<p>I grew up in Vietnam, where street food is a significant part of the culture, where my paternal grandmother experienced relentlessly with cooking. My grandmother cooks by instinct, by vibrant and alive recipes negotiating from her mind to her hands. I miss my familial and local cuisines more than I can remember them. When I came to America, food becomes just a banal mechanism of sustenance; there are several reasons for this, linking to capitalist mentality of fast cuisines and fast consumption, unavailability of Vietnamese food in suburban places I reside, etc. My major at Dickinson is in the humanities; I needed a detour from excessive specialization; so I took this class. I become increasingly nostalgic of Vietnamese food, precipitated further by reading Professor Adrienne Su&#8217;s poetry collection <em>Peach State<\/em> (2020), the personal, historical, social, and geopolitical specificities of her relationship to Chinese(-American) food. The fragmentary things I have shared here do not relate blatantly to the scientific nature of our class; perhaps the relevance will come later on.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I grew up in Vietnam, where street food is a significant part of the culture, where my paternal grandmother experienced relentlessly with cooking. My grandmother cooks by instinct, by vibrant and alive recipes negotiating from her mind to her hands. I miss my familial and local cuisines more than I can remember them. When I &hellip; <\/p>\n","protected":false},"author":3852,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[62297],"tags":[],"class_list":["post-133","post","type-post","status-publish","format-standard","hentry","category-about-me"],"_links":{"self":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/posts\/133","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/users\/3852"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/comments?post=133"}],"version-history":[{"count":0,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/posts\/133\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/media?parent=133"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/categories?post=133"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/tags?post=133"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}