WHY MAKE A BLOG?

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I've  always had a great passion for other cultures (especially food). So, given the current circumstances, I've decided to write a blog that focuses on my travel experiences in a time in which the only way I can explore the world is through my own imagination and memories. I'm also keeping my fingers crossed that an added benefit of blogging will be some relief from my frustration with being stuck at home.

My ultimate motivation is to reveal the truth about food culture in both Italy and America to anyone who is interested, but the main content focus is be on Italy since I'm anticipating most of my readers will know a lot about America already. However, so many exaggerations and blatant lies exist about the food in both countries, and the reality is just much more complex. I realized this only after I was getting ready to leave for Italy and didn’t know where to find reliable information. I'd love to be able to provide some clarity and peace of mind to future and fellow travelers. But considering that we can't pack up and go places right now, I'm hoping my blog will at least increase people's understanding of these two wonderful countries:  one of which I was lucky enough to be born in and the other being one that will always hold a special place in my heart. 

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HOW DID IT START?

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My idea for this blog emerged haphazardly from a project we had in one of my classes.  We had to pick an 'origin piece' and transform it into different genres. For my origin piece, I picked a ten-page essay I'd written on peanut butter. To connect this final project to the origin piece, I started by writing a post about PB in both countries. By the time I was done with the blog, however, it had morphed into something else.

I've had so much fun making this blog, and I hope anyone who reads it will feel some of the same joy and passion! One thing I'd like people to keep in mind is that my knowledge of Italian cuisine is pretty much limited to the region I lived in, Le Marche, and that every region eats vastly different dishes while their slow food principles remain the same For example, I only ate pesto twice during my year in Italy because I didn't live in the region that it originates from. 

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