Mapping Morsels | A Day In the Life of Linda

Mapping Morsels Draft Map

One of the pieces I’m working on right now is creating a map highlighting how food businesses (grocery stores/restaurants/cafes) create destinations where people come and bring communities together. The above is a draft of a map I’m working on right now,

Through Mapping Morsels, I visualize these themes through the context of Oakland Chinatown. Our main character is Linda, who runs Phnom Penh House Restaurant in Oakland Chinatown.

Every day, to stock up on vegetables and meat, as well as other sauces and herbs, to cook for her customers, she makes a daily grocery trip throughout Chinatown!

For example, one dish is composed of several ingredients purchased from one, two, or three grocery stores throughout Chinatown. Linda has kindly allowed me to map out which stores she goes to as well as which ingredients make up the dishes she buys.

In other words:

Let’s map the ingredients and stores she goes throughout this map:

By showing these connections, viewers/readers will begin to see how food is an integral part of bringing people together. Without these places to purchase or eat food, there is one less place in a city for people to come together, meet up. In fact, I argue restaurants/cafes/grocery stores contribute to a unique identity to a community, as well as bringing economic vitality to a community.

If you think about it, you have to go to a grocery store to purchase your weekly groceries. You go to a cafe or restaurant to bond in an informal setting with your friends and family. These atmospheres are places where you can get away from the daily grind of work. What I wish to accomplish is that we should value these sort of places.

As I work more on these future projects, I hope to create a portfolio of work that bridges the public participation process between government agencies and local community members.

TEDxTaipei 2013: City of Heartbeats

The TEDxTaipei page recently created a page on a TEDxTaipei event in Daodecheng: City of Heartbeats. A lot of talks are in English, and explicitly tackle with issues related to urban development, environmental sustainability, and design issues. Here’s a bio of the speakers.

Never heard a TEDxTalk that summarized my interests in city planning in Chinese so detailed.

But at the same time, I believe a lot of city planning is still backwards in terms of thinking about cities like this. They are too wrapped in policy, regulation, and property development and profits (as the first video shows) that we forget how to spark imagination about how to make our lives better.

My rationale to go to Taiwan is simple: I want to get a different perspective of the world, meeting other people. In other words, can traveling give me an opportunity, some reflection time, on how to approach city planning in an alternative way?

Crossing The Bridge Noodles Recipe (Chinese)

过桥米线的做法详细介绍

菜系及功效:云贵菜

过桥米线的制作材料:

主料:光肥母鸡半只(约750克),光老鸭半只(约750克),猪筒子骨3根,猪脊肉,嫩鸡脯肉,乌鱼(黑鱼)肉或水发鱿鱼各50克,豆腐皮1张,韭莱25克,葱头10克,味精1克,芝麻油5克,猪油或鸡鸭油50克,芝麻辣椒油25克,精盐1.5克,优质稻米400克,胡椒粉,芫荽,葱花各少许。

过桥米线菜谱图片

过桥米线的特色:

汤烫味美,肉片鲜嫩,口味清香,别具风味。

教您过桥米线怎么做,如何做过桥米线才好吃

1、将鸡鸭去内脏洗净,同洗净的猪骨一起入开水锅中略焯,去除血污,然后入锅,加水2000克,焖烧3小时左右,至汤呈乳白色时,捞出鸡鸭(鸡鸭不宜煮得过烂,另作别用),取汤待用。

 

2、将生鸡脯肉、猪脊肉分别切成薄至透明的片放在盘中。乌鱼(或鱿鱼)肉切成薄片,用沸水稍煮后取出装盘。豆腐皮用冷水浸软切成丝,在沸水中烫2分钟后,漂在冷水中待用。韭菜洗净,用沸水烫熟,取出改刀待用)葱头、芫荽用水洗净,切成0.5厘米长 的小段,分别盛在小盘中。

3、稻米经浸泡、磨成细粉、蒸熟,压成粉丝。再用沸水烫二三分钟成形,最后用冷水漂洗米线。每碗用150克。

4、食用时,用高深的大碗,放入20克鸡鸭肉,并将锅中滚汤舀入碗内,加盐、味精、胡椒粉、芝麻油、猪油或鸡鸭油、芝麻辣椒油,使碗内保持较高的温度。汤菜上桌后,先将鸡肉、猪肉、鱼片生片依次放入碗内,用筷子轻轻搅动即可烫熟,再将韭菜放入汤中,加葱花、芫 荽,接着把米线陆续放入汤中,也可边烫边吃。各种肉片和韭菜可蘸着作料吃

I should start practicing translating Chinese recipes to practice my Chinese