Letters from the Editors
Traveling from the other side of the earth, we landed Atlanta on a hot summer day, without expecting the huge food culture conflict lying ahead. Since then, the contrast of food styles between eastern and western kept impacting our sensations. We can not help to ask: where does the food come from? What implication about the culture does our style of eating make?
After we study throughout the semester, we found food is really one of the most magic and amazing things in the world. Human beings consume food to survive, improve for better taste, without noticing that it gradually records the history and culture of our ancestor. The title "Foodsion" is actually the combination of "Food" and "Fusion". We'd like to introduce our experience in the new continent and how we adjust to merge into the culture. Also, we are going to illustrate how culture formed the food.
In order to create a better magazine, we made use of all the resources available to be accessed. Live in Atlanta. It’s very easy to find wonderful restaurants. Because Atlanta is a highly diverse and international city located in the heart of the southern US, people can try out different food with distinguishable flavors, styles and cultures. Our editors digged deeply in order to find the most core and exciting restaurants, recipes and dishes. We also utilized the resources of Emory University: we consulted tremendously huge amount of sample magazines to learn, trying to achieve a quality.
Naturally, every work has its shortages. Since it is our first attempt to make a digital magazine, there must be a lot of shortcomings. Due to the lack of time, we might not cover a lot of material while satisfying as much readers as we can. We tried our best to give our readers a complete food magazine, which focuses largely on the fusion between different food culture. If you have any recommendation and advices, please feel free to tell us. We will appreciate your words and try to improve our magazine constantly.
Just as the Chinese Title means: food makes people Blissful (Fu) and Prosperous (Sheng). Hope the magazine will bring you new amaze and appreciation of the life.
Viva la Comida,
General Editors: K-Vawn Tianyu Ma, Arnold Yichu Lin, Yifan Liang, and Steve Yi
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