In her journal, Jia Min recounted a memorable meal where she noticed a French student using a baguette to mop up sauce on his plate—an act she interpreted as a sign of appreciation for food and a cultural practice against waste. 'Baguettes were served during every single meal,' she wrote, 'which made me think: this may be one of the cultures of French people and French cuisine.' Such observations helped sharpen her ability to interpret subtle culinary habits within a cultural context.
Defne focused her reflections on the significance of food labelling in rural markets. She noted the prevalence of the AOC (Appellation d'Origine Contrôlée) label on wine and cheese, a designation that protects the origin, methods, and ingredients of French culinary products. She observed that these certified goods were more commonly found in smaller towns, highlighting the pride that local communities take in preserving regional food heritage. According to Defne, such measures play a key role in supporting small-scale producers and reinforcing cultural identity.