In my readings this week, I switched topics somewhat. I am now reading the book called Consuming Passions. This book is more like short stories of people’s personal experiences with food. As we discussed in seminar this week, people interact differently with each other when they are in different spaces. I never really thought of us interacting differently, but it is so true. The way I interact with people in a classroom versus my kitchen are totally different because of the space and the vibe. I believe people interact with food and have different connotations with it, because of specific memories they hold with it. For example a lot of people like white rice, it is somewhat of a staple for many.  To me white rice is disgusting because I link it with specific memories to when I was a child and it reminds me of certain things. When I taste it I just remember my parents trying to force me to eat it as a child and I hated the taste. Even though my taste buds have radically changed since I was a child I still can’t stand the taste of white basmati rice. When people link places to a specific taste or smell it is called a sensory memory, something they can feel and taste. Sometime I will smell a certain smell and have intense de ja vu, but not be able to link the smell to the memory. Our brains hold so many thoughts, memories, and knowledge I can imagine it would be hard to link all our memories back to a specific point. Because the olfactory bulb is part of the brain’s limbic system, an area that is associated closely with memory and feeling. Smell can call up memories and powerful responses almost instantaneously. The olfactory bulb has close access to the amygdala, which processes emotion, and the hippocampus, which is accountable for associative learning. Even though brains work in a very specific way, smells would not trigger memories if it weren’t for . When you first smell a new scent, you link it to an event, a person, a thing or even a moment.

In my readings this week, I switched topics somewhat. I am now reading the book called Consuming Passions. This book is more like short stories of people’s personal experiences with food. As we discussed in seminar this week, people interact differently with each other when they are in different spaces. I never really thought of us interacting differently, but it is so true. The way I interact with people in a classroom versus my kitchen are totally different because of the space and the vibe. I believe people interact with food and have different connotations with it, because of specific memories they hold with it. For example a lot of people like white rice, it is somewhat of a staple for many.  To me white rice is disgusting because I link it with specific memories to when I was a child and it reminds me of certain things. When I taste it I just remember my parents trying to force me to eat it as a child and I hated the taste. Even though my taste buds have radically changed since I was a child I still can’t stand the taste of white basmati rice. When people link places to a specific taste or smell it is called a sensory memory, something they can feel and taste. Sometime I will smell a certain smell and have intense de ja vu, but not be able to link the smell to the memory. Our brains hold so many thoughts, memories, and knowledge I can imagine it would be hard to link all our memories back to a specific point. Because the olfactory bulb is part of the brain’s limbic system, an area that is associated closely with memory and feeling. Smell can call up memories and powerful responses almost instantaneously. The olfactory bulb has close access to the amygdala, which processes emotion, and the hippocampus, which is accountable for associative learning. Even though brains work in a very specific way, smells would not trigger memories if it weren’t for . When you first smell a new scent, you link it to an event, a person, a thing or even a moment.

In my readings this week, I switched topics somewhat. I am now reading the book called Consuming Passions. This book is more like short stories of people’s personal experiences with food. As we discussed in seminar this week, people interact differently with each other when they are in different spaces. I never really thought of us interacting differently, but it is so true. The way I interact with people in a classroom versus my kitchen are totally different because of the space and the vibe. I believe people interact with food and have different connotations with it, because of specific memories they hold with it. For example a lot of people like white rice, it is somewhat of a staple for many.  To me white rice is disgusting because I link it with specific memories to when I was a child and it reminds me of certain things. When I taste it I just remember my parents trying to force me to eat it as a child and I hated the taste. Even though my taste buds have radically changed since I was a child I still can’t stand the taste of white basmati rice. When people link places to a specific taste or smell it is called a sensory memory, something they can feel and taste. Sometime I will smell a certain smell and have intense de ja vu, but not be able to link the smell to the memory. Our brains hold so many thoughts, memories, and knowledge I can imagine it would be hard to link all our memories back to a specific point. Because the olfactory bulb is part of the brain’s limbic system, an area that is associated closely with memory and feeling. Smell can call up memories and powerful responses almost instantaneously. The olfactory bulb has close access to the amygdala, which processes emotion, and the hippocampus, which is accountable for associative learning. Even though brains work in a very specific way, smells would not trigger memories if it weren’t for . When you first smell a new scent, you link it to an event, a person, a thing or even a moment.

In my readings this week, I switched topics somewhat. I am now reading the book called Consuming Passions. This book is more like short stories of people’s personal experiences with food. As we discussed in seminar this week, people interact differently with each other when they are in different spaces. I never really thought of us interacting differently, but it is so true. The way I interact with people in a classroom versus my kitchen are totally different because of the space and the vibe. I believe people interact with food and have different connotations with it, because of specific memories they hold with it. For example a lot of people like white rice, it is somewhat of a staple for many.  To me white rice is disgusting because I link it with specific memories to when I was a child and it reminds me of certain things. When I taste it I just remember my parents trying to force me to eat it as a child and I hated the taste. Even though my taste buds have radically changed since I was a child I still can’t stand the taste of white basmati rice. When people link places to a specific taste or smell it is called a sensory memory, something they can feel and taste. Sometime I will smell a certain smell and have intense de ja vu, but not be able to link the smell to the memory. Our brains hold so many thoughts, memories, and knowledge I can imagine it would be hard to link all our memories back to a specific point. Because the olfactory bulb is part of the brain’s limbic system, an area that is associated closely with memory and feeling. Smell can call up memories and powerful responses almost instantaneously. The olfactory bulb has close access to the amygdala, which processes emotion, and the hippocampus, which is accountable for associative learning. Even though brains work in a very specific way, smells would not trigger memories if it weren’t for . When you first smell a new scent, you link it to an event, a person, a thing or even a moment.

In my readings this week, I switched topics somewhat. I am now reading the book called Consuming Passions. This book is more like short stories of people’s personal experiences with food. As we discussed in seminar this week, people interact differently with each other when they are in different spaces. I never really thought of us interacting differently, but it is so true. The way I interact with people in a classroom versus my kitchen are totally different because of the space and the vibe. I believe people interact with food and have different connotations with it, because of specific memories they hold with it. For example a lot of people like white rice, it is somewhat of a staple for many.  To me white rice is disgusting because I link it with specific memories to when I was a child and it reminds me of certain things. When I taste it I just remember my parents trying to force me to eat it as a child and I hated the taste. Even though my taste buds have radically changed since I was a child I still can’t stand the taste of white basmati rice. When people link places to a specific taste or smell it is called a sensory memory, something they can feel and taste. Sometime I will smell a certain smell and have intense de ja vu, but not be able to link the smell to the memory. Our brains hold so many thoughts, memories, and knowledge I can imagine it would be hard to link all our memories back to a specific point. Because the olfactory bulb is part of the brain’s limbic system, an area that is associated closely with memory and feeling. Smell can call up memories and powerful responses almost instantaneously. The olfactory bulb has close access to the amygdala, which processes emotion, and the hippocampus, which is accountable for associative learning. Even though brains work in a very specific way, smells would not trigger memories if it weren’t for . When you first smell a new scent, you link it to an event, a person, a thing or even a moment.

In my readings this week, I switched topics somewhat. I am now reading the book called Consuming Passions. This book is more like short stories of people’s personal experiences with food. As we discussed in seminar this week, people interact differently with each other when they are in different spaces. I never really thought of us interacting differently, but it is so true. The way I interact with people in a classroom versus my kitchen are totally different because of the space and the vibe. I believe people interact with food and have different connotations with it, because of specific memories they hold with it. For example a lot of people like white rice, it is somewhat of a staple for many.  To me white rice is disgusting because I link it with specific memories to when I was a child and it reminds me of certain things. When I taste it I just remember my parents trying to force me to eat it as a child and I hated the taste. Even though my taste buds have radically changed since I was a child I still can’t stand the taste of white basmati rice. When people link places to a specific taste or smell it is called a sensory memory, something they can feel and taste. Sometime I will smell a certain smell and have intense de ja vu, but not be able to link the smell to the memory. Our brains hold so many thoughts, memories, and knowledge I can imagine it would be hard to link all our memories back to a specific point. Because the olfactory bulb is part of the brain’s limbic system, an area that is associated closely with memory and feeling. Smell can call up memories and powerful responses almost instantaneously. The olfactory bulb has close access to the amygdala, which processes emotion, and the hippocampus, which is accountable for associative learning. Even though brains work in a very specific way, smells would not trigger memories if it weren’t for . When you first smell a new scent, you link it to an event, a person, a thing or even a moment.

In my readings this week, I switched topics somewhat. I am now reading the book called Consuming Passions. This book is more like short stories of people’s personal experiences with food. As we discussed in seminar this week, people interact differently with each other when they are in different spaces. I never really thought of us interacting differently, but it is so true. The way I interact with people in a classroom versus my kitchen are totally different because of the space and the vibe. I believe people interact with food and have different connotations with it, because of specific memories they hold with it. For example a lot of people like white rice, it is somewhat of a staple for many.  To me white rice is disgusting because I link it with specific memories to when I was a child and it reminds me of certain things. When I taste it I just remember my parents trying to force me to eat it as a child and I hated the taste. Even though my taste buds have radically changed since I was a child I still can’t stand the taste of white basmati rice. When people link places to a specific taste or smell it is called a sensory memory, something they can feel and taste. Sometime I will smell a certain smell and have intense de ja vu, but not be able to link the smell to the memory. Our brains hold so many thoughts, memories, and knowledge I can imagine it would be hard to link all our memories back to a specific point. Because the olfactory bulb is part of the brain’s limbic system, an area that is associated closely with memory and feeling. Smell can call up memories and powerful responses almost instantaneously. The olfactory bulb has close access to the amygdala, which processes emotion, and the hippocampus, which is accountable for associative learning. Even though brains work in a very specific way, smells would not trigger memories if it weren’t for . When you first smell a new scent, you link it to an event, a person, a thing or even a moment.

In my readings this week, I switched topics somewhat. I am now reading the book called Consuming Passions. This book is more like short stories of people’s personal experiences with food. As we discussed in seminar this week, people interact differently with each other when they are in different spaces. I never really thought of us interacting differently, but it is so true. The way I interact with people in a classroom versus my kitchen are totally different because of the space and the vibe. I believe people interact with food and have different connotations with it, because of specific memories they hold with it. For example a lot of people like white rice, it is somewhat of a staple for many.  To me white rice is disgusting because I link it with specific memories to when I was a child and it reminds me of certain things. When I taste it I just remember my parents trying to force me to eat it as a child and I hated the taste. Even though my taste buds have radically changed since I was a child I still can’t stand the taste of white basmati rice. When people link places to a specific taste or smell it is called a sensory memory, something they can feel and taste. Sometime I will smell a certain smell and have intense de ja vu, but not be able to link the smell to the memory. Our brains hold so many thoughts, memories, and knowledge I can imagine it would be hard to link all our memories back to a specific point. Because the olfactory bulb is part of the brain’s limbic system, an area that is associated closely with memory and feeling. Smell can call up memories and powerful responses almost instantaneously. The olfactory bulb has close access to the amygdala, which processes emotion, and the hippocampus, which is accountable for associative learning. Even though brains work in a very specific way, smells would not trigger memories if it weren’t for . When you first smell a new scent, you link it to an event, a person, a thing or even a moment.

In my readings this week, I switched topics somewhat. I am now reading the book called Consuming Passions. This book is more like short stories of people’s personal experiences with food. As we discussed in seminar this week, people interact differently with each other when they are in different spaces. I never really thought of us interacting differently, but it is so true. The way I interact with people in a classroom versus my kitchen are totally different because of the space and the vibe. I believe people interact with food and have different connotations with it, because of specific memories they hold with it. For example a lot of people like white rice, it is somewhat of a staple for many.  To me white rice is disgusting because I link it with specific memories to when I was a child and it reminds me of certain things. When I taste it I just remember my parents trying to force me to eat it as a child and I hated the taste. Even though my taste buds have radically changed since I was a child I still can’t stand the taste of white basmati rice. When people link places to a specific taste or smell it is called a sensory memory, something they can feel and taste. Sometime I will smell a certain smell and have intense de ja vu, but not be able to link the smell to the memory. Our brains hold so many thoughts, memories, and knowledge I can imagine it would be hard to link all our memories back to a specific point. Because the olfactory bulb is part of the brain’s limbic system, an area that is associated closely with memory and feeling. Smell can call up memories and powerful responses almost instantaneously. The olfactory bulb has close access to the amygdala, which processes emotion, and the hippocampus, which is accountable for associative learning. Even though brains work in a very specific way, smells would not trigger memories if it weren’t for . When you first smell a new scent, you link it to an event, a person, a thing or even a moment.