As I was reading “Food maps: Tracing Boundaries of ‘home’ through Food Relations” by Lidia Marte, I could not help but keep thinking back to how the people who were involved in this research were immigrants who were toiling in the U.S. I wonder how this research would have turned out had the subjects been immigrants who had become immensely successful. Assuming that the wealthy immigrants can take more freedom to eat out, how would their foodmaps differ from that of those presented in this study? How would their kitchens look, and how would the current kitchens be different from those they had before coming to U.S.? Thinking of how the current trend is to consume “healthy” foods, how would their foodmaps juggle the traditional and ethnic foods that they know as a heritage and the “healthy” foods that are constantly being advertised? A different approach to this topic could be to study second and third generations of immigrants and their foodmaps. Would they still retain reminiscence of the foodmaps of their first-generation parents? Or would the maps be altered so drastically according to their environments that they would be hard to title “Dominican,” “Mexican” or “Domino-Mexican”?