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[akilsgoodeats-blog]

When in doubt, the Panera bread on campus is always satisfying. I usually go to Panera when i’m looking for something fairly light to eat such as a soup or a salad. It was cold this night so I wanted some nice warm tomato soup which is pictured here. The soup alone wouldn’t have been filling enough so I got a grilled cheese to go with it. The soup was creamy and smooth and had a light taste to it. Compared to Campbell's tomato soup which is something I usually eat at home, there was a lot more flavor in this one. This wouldn’t be considered New Orleans food also. As a matter of fact, Panera Bread was started in St. Louis and was originally called St. Louis Bread Co. The bread is always great. The sandwich that I got was just a simple grilled cheese with 4 cheeses that I am not sure the names of. What I love to do is dip the grilled cheese in the tomato soup. This gives a burst of flavor. This wasn’t much of a new experience because they have these restaurants back home. Nonetheless Panera never fails to impress with its short wait time and yummy food!

[akilsgoodeats-blog]

This is the Gumbo sampler from Gumbo Shop in the French Quarter. Pictured here are 3 types of gumbo. The types are turkey, chicken, and seafood. My favorite was the turkey because the flavor was very rich and the texture was smooth. It had just the right amount of turkey flavor to where I wasn’t overwhelmed and it still tasted like gumbo. I enjoyed the chunks of turkey and the creaminess of the gumbo as well. The chicken one had too strong of a chicken flavor which made it too overpowering.I felt like I was eating a chicken smoothie almost. It was just a bit too much for me. The seafood gumbo reminded me of the average tasting gumbo with the typical crab, shrimp, and sausage. Although I don’t remember there being any sausage in that one. Bread was served along with the gumbo which was great because I love dipping the bread in the gumbo. The restaurant overall was very nice and provided a very enjoyable experience. The interior was a bit rustic and had a combination of indoor and outdoor seating which was a nice balance. The ambiance of the restaurant was old school and the murals on the walls created a unique and inviting space. The waiters were kind and the service was great. 

[akilsgoodeats-blog]

First Entry

“Only at Tulane. Only in New Orleans.” What does this tagline mean to you? Why did you chooseTulane, and what are your associations with New Orleans? In what ways do these concepts relate to the topic of this course?

To me, this tagline emphasizes the unique qualities that Tulane and New Orleans embody. From the food to the culture, both Tulane and New Orleans offer diverse experiences. I chose Tulane because I wanted to leave Los Angeles and I earned a scholarship to go here and New Orleans seemed like an ideal place for me to stay because I have family here and other states down south so I wouldn’t be totally alone. My family cooks for thanksgiving and the foods that they cook and the method of preparation is a lot different from what I’m used to back home. I feel like this course is about learning and understanding the root of different types of food as well as their cultural and geographical origins