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So people focus on eating foods without any fat at all, and often eat too many simple carbohydrates instead, which translates into increased insulin production and turns the sugars into fats. The obesity epidemic makes people resort to “no calorie” foods, such as Splenda or Aspartame, which cause all sorts of problems because they aren’t REAL sweeteners, they’re chemically altered. This sickens me because 1) That means girls will try to be skinner, causing various body image issues, and not enjoying themselves, and 2) Because ultra-skinny supermodels are incredibly unattractive to me (and I think most guys would agree) and that means girls will all try to be super skinny when they could be more attractive to the opposite sex as they are, being what they perceive as “fat.” It’s stupid. In America, however, it’s quite opposite, and women are supposed to be skinny. Why aren’t there measurements for being slightly underweight, moderately underweight, excessively underweight, and clinically underweight? At what point in the continuum is “obese” what it claims to be?įirst off, women are supposed to have more body fat than men, because they bear children. But in our society, there is a much greater emphasis on obesity than there is the other side–being underweight. Obesity is a difficult subject to examine at the start because exactly what being “obese” means must be discovered–it is based on the Body Mass Index that measures fat yet at what point is someone fat? If they have a BMI of a certain number that is deemed fat, how is that certain point a designation of obesity? Obviously, someone grossly overweight, with visible physical ailments resulting from being too fat, can be pointed out as such. I think Bourdain really touched on this with the oysters from his past, too.Ĭasual arguments are claims that examine the causes of an effect, using analogies, hypotheses, and conclusions of research. Call it generic, call it common, but it is cemented in my childhood. Coupled with watermelon is my “perfect meal”: barbecue chicken, corn on the cob, beans, and sweet tea. Watermelon is a treasure in my heart because I spent so many summers with the juice dribbling down my chin and the seeds spewed in many directions onto the still-simmering pavement. The food I remember the most vividly is not even messed with. I remember eating my mom’s homemade food, especially her stuffed green peppers, taco soup, spaghetti, cookies, and pumpkin bread. At least for me, that is, because I know that all my favorite meals are not newly discovered treasures–they’re treasures from the past that are seemingly ordinary and melancholy to other eaters. Food is so embedded in our memories that I think to find the source of the “perfect meal,” one has to go back to their home terrain. A good example is France for Bourdain–he senses all his nostalgic memories there and I believe he got a pretty good connection there. Maybe it could be in a place that you wouldn’t need to travel thousands of miles to. Food is quite subjective, and I don’t think it can be forced. If that thing is indeed food, well, that’s going to be pretty hard in my opinion.
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He seems like he’s searching for something but he just can’t seem to find it. Reading Anthony Bourdain is funny but saddening at the same time. If each restaurant had white walls and cash registers, with no themed uniforms or “different” way of ordering other than buying it upfront, the world would be a very boring place. It has a much different theme, therefore, than Which Wich.
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TC is styled in the form of a vibrant taco shop, with tiles on the floors, curved arches, Corona Beer umbrellas, and tiled tables. Compare this to a place like Taco Cabana. I don’t really know what it meant, but it was quite “modern” compared to a restaurant with, say, brick walls. Its layout was cement/metal/wood, with yellow walls. They have a little zipline for the orders to run down. The store has a very post-modern layout, almost assembly line in nature, where you write down your order, check whatever you want on it, and send it to be produced. For example, Which Wich had a unique spin on the sandwich shop. All restaurants span a wide spectrum in their design, layout, architecture, and music. As we toured various restaurants this past Friday, I thought it was quite interesting how they appeal to the consumer’s senses.