Spicing it Up!

A lot has changed since my last post. Mainly, my research focus has taking a completely different turn- definitely for the better.

After careful thought and an insightful conversation with my professor, I decided to focus on something I am extremely passionate about- spices. Over the last year I have been creating a seasoning blend line. As you can imagine, I have learned a significant amount about spices but the more I learn the more I want to learn. With me having my research paper focusing on something I am actually pursuing, I am able to kill two birds with one stone, as the saying goes.

My working topic is based on spices’ sustaining ability and the paradoxical issues with their sustainability.

Food “Quality”

Food Quality is the decided upon topic for my research paper (Course: HMGT 3502).

Usually, when you hear the word quality, more often than not, thoughts turn to something positive. However, and unfortunately, Food Quality, or the lack thereof, has cultivated major problems in the world, especially here in America.

The main reason why I chose this topic is because for quite some time, I have been looking at the state of food. Odd as it may seem, I think of things such as the ridiculously long shelf life of most canned goods and why do most Sunkist oranges look the same.

My interest peaked over the summer when I traveled to France with our school and then London on my own. Prior to that, I spent some time in Barbados, where my family is from. In my opinion, for the most part, the quality of foods in Europe and also the Caribbean are far more superior than that of foods here in The U.S. I have experienced first hand the way food, and as a result its consumers, is respected differently overseas.  Though the ‘trend’ of producing and promoting foods of better quality is increasing here, we still have a long way to go- because it really is looked at as a trend.

Food quality can be considered a fairly vast topic. I am hoping to compare the The States’ state of food quality with other parts of the world, in addition to the how’s and why’s of our status of food quality.