Liz moved from the Midwest of the United States to Bolivia to work on an environmental project. While living there, she was introduced to a new kind of cuisine. Many of the dishes she ate were made from corn, potatoes, beans, and quinoa, which is a grain that was new to her. They also included a variety of seasonings, such as cilantro, hot chilies, and a local sauce called llajwa. Liz realized that she enjoyed these new spices and flavors. So, she decided to take a cooking class to learn more about Bolivian cuisine and discovered that she loved to prepare food.How did migration help to influence Liz’s identity?