06/30/2024:
Hello and welcome to my first journal!
Being in Lyon, France, still doesn’t feel quite real to me yet. First and foremost, I want to reflect on how fortunate I am to embark on this journey, traveling to new places with the love and support of my friends and family. This experience would not have been possible without their encouragement, and I am excited to learn and grow throughout this adventure.
In this first program abroad, studying Food Journalism in France, I have learned so much. Traveling across continents on my own, communicating past language barriers, meeting my basic needs, and navigating travel through trains and buses are just a few of the skills I’ve developed. I have also had the privilege of taking classes from Damian Naira, gaining valuable insights into food journalism.
Damian taught us that food journalism encompasses much more than one might initially think. It covers a wide array of topics, including history, culture, health, labeling, addiction, advertising, differences between chain restaurants, portion sizes, cost, climate and waste, takeaway culture, dietary restrictions, mind-to-gut connection, food legalities, agriculture, recipe creation, inflation, traditions, senses, sexism, labor rights, and COVID-related issues.
One aspect that particularly intrigued me was food labeling and how it can be perceived differently in various countries. For instance, one student pointed out how some chip bags state “less sodium” without clarifying what the sodium content is compared to. I am excited to delve deeper into the cultural implications of food and how it shapes human identity, as well as the significant impact of diet on health. We also explored different types of food criticism, which was fascinating.
Moreover, we visited the Resistance Museum in Lyon. This visit was an eye-opening experience that deepened my understanding of World War II. I learned about the French Resistance’s crucial role in fighting against the German occupation and the Vichy regime. The museum highlighted the efforts of key figures like Jean Moulin, who unified different resistance groups and orchestrated significant sabotage operations and intelligence gathering. I was particularly moved by the exhibits showing the daily struggles of ordinary citizens under occupation, from food shortages to the constant threat of arrest and deportation. The museum also shed light on the heroism and resilience of the resistance fighters, whose bravery and sacrifices were instrumental in liberating France. This visit not only enriched my historical knowledge but also instilled a deep appreciation for the courage and determination of those who fought for freedom.
In Naira’s class, we also discussed the evolution of media consumption. It was fascinating to learn about how people’s attention spans have shortened, leading to the popularity of platforms like TikTok and Instagram Reels, where information and media are consumed quickly. We also compared food journalism between France and the USA.
In France, there is a strong emphasis on tradition, regional specialties, and a rich culinary heritage, with French gastronomic magazines and extensive food sections in leading newspapers focusing on tradition-oriented content. In the USA, food journalism highlights diversity, innovation, and fusion cuisine, with magazines blending high-end culinary content with everyday cooking ideas, and extensive food sections featuring trendy content.
We also learned about different print formats such as informative articles, reportage, profiles, interviews, listicles, photo reportages, newspaper columns, cookbooks, and restaurant guides. The principles of food journalism we covered included accuracy and integrity, critical analysis, cultural sensitivity, and ethical reporting. Additionally, we discussed TV formats, including news reports, documentaries, cooking shows, travel shows, talk shows, and reality shows.
Overall, this journey has been incredibly educational and transformative, and I am eager to continue exploring and learning more about food journalism and the cultural nuances that shape it.
Things That Enlightened Me This Week:
- First, Lyon cuisine at Bouchon des Filles is a must-try. Bouchon des Filles is a renowned restaurant located in Lyon, France, famous for its traditional Lyonnaise cuisine. This charming eatery offers an authentic taste of the region with a cozy, welcoming atmosphere. Known for its hearty dishes and warm hospitality, Bouchon des Filles is a favorite among both locals and tourists seeking an exceptional dining experience in Lyon’s culinary scene. I loved the sausage and potatoes I got.
- The tour of Old Town Lyon was my favorite day of the week. I loved it because it was amazing to have a local tour guide show us the incredible city that we will be living in. My favorite part was the lookout over the whole city of Lyon just below Église Saint-Paul – Chapelle Sainte Marguerite.
- Going to Paris and seeing the Eiffel Tower sparkle at night was incredible. It was especially memorable because the tower had the Olympic rings on it, with the Olympics happening in a few weeks. I thought this was a very special moment.
- I loved going to Les Halles, which is a famed indoor food market in Lyon, France. Named after the legendary chef Paul Bocuse, this market is a culinary hub renowned for its wide array of high-quality products, including fresh seafood, meats, cheeses, pastries, and local specialties. I loved doing a class project here where we completed a scavenger hunt and posted to different media platforms while doing so.
- I got to visit my aunt in Paris as her parents have a house right across from the Louvre. It was so nice to see her, eat pizza, and drink wine. We also visited the Basilica of the Sacred Heart of Montmartre. I loved seeing the love locks across all the gates.
Kylie's Collection 