Flavors, Smells, and Textures #HogsAbroad #FoodieFriday

If you ask my mom, she will probably tell you that I used to be the pickiest eater before I studied abroad, and I have to say that she is right. Many times, human nature prevents us from experiencing new and exciting things, but we need to challenge what is familiar, embrace the new, and keep an open mind, especially when it comes to food. Food is probably the single most distinctive feature of every country, and region of the world. Flavors, smells, and textures awaiting to be rediscovered is one of my motivations to travel. Travelling has become one of my passions, and so is eating, but it wasn’t until I first left to another country when I learned to appreciate the exquisiteness of a foreign cuisine.

One of the most exciting food experiences in my life was food hunting in Denpasar, when I went to Indonesia. I did not speak Bahasa at all, but I was hungry. Almost every time at a restaurant I would order something that I had never tried. In fact, most times without knowing what the food was made of, but every time I discovered flavors that I didn’t know existed, and I loved it.

Remember, never say that you won’t like any regional dish of whatever country you travel to until you have tried it!!!

-Jean Morales

Jean studied abroad at our U of A Rome Center and with our U of A Exchange program at the University of Newcastle, Australia.

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Come meet Jean and the other peer advisors at a Hogs Abroad 101 information meeting! These hour-long sessions are held Tuesdays and Wednesdays during the fall and spring semesters from 4:00 pm - 5:00 pm in the Center for World Languages, Literatures and Cultures (JBHT 207).