A 52-Week Photo Journey

… Mary Nell Moore's Photography


45. Bubbles (Week 52)

This is my 52nd Weekly post and I must say I have had a blast not only searching for photographs to fit the themes but seeing how the other bloggers fit the themes with their photographs as well. My new journey will begin August lst with 52 new themes. I am excited and looking forward to the next year! Thanks to everyone who participated this year and good luck to our new bloggers. Let the fun begin!

Walking downtown has become one of my favorite past times as there seems to always be something to photograph. I had difficulty finding a subject which would lend itself to the Bubbles theme. Difficult, that is, until I passed by a restaurant with this colorful, blinking sign in the window. The Bubble Tea craze has been huge in Taiwan, and other parts of Southeast Asia for the last 15 years. In fact, Bubble Tea has taken Taiwan by storm over the past decade. The drink originally started as a childhood treat in Taiwan in the late 1980’s at small tea stands in front of the schoolhouses. Teenagers and elementary school children looked forward to their after school tea. Tapioca pearls are made mostly from tapioca starch. Tapioca starch is starch made from tapioca or bitter-cassava plant, sometimes called manioca or yuca in some parts of the world. The bitter-cassava plant is native to South America and was introduced into Asia sometime during the 19th century. Someone came up with the idea of adding tapioca pearls as a bit of novelty, and the idea spread. This created a new fad of adding tapioca pearls into the children’s favorite tea drinks. Bubble tea can be made at home, but preparing tapioca pearls can be quite labor intensive as the tapioca pearls must be consumed immediately to maintain freshness and not lose their soft gummy texture. It’s easier to skip making it yourself and head down to the various downtown Sarasota restaurants which serve Bubble Tea.

DSC_2378 Bubble