Archive for October, 2011

Food 2012

The sharing of food is naturally a cultural experience, but in America all of these ethnic foods are watered down and transformed from cultural to racial.  Take for example David Chang, who is the aspiring star of Asian cuisine.  First, what is Asian cuisine?  There are about 48 countries in Asia, but in the political realm of food, they are all classified as something that is cooked in a wok.

Anthony Bourdain

Reasons why Anthony Bourdain is considered a celebrity chef.

1. He is incredible opinionated and does not shy away from vocalizing these thoughts.  ex:   “I came to find out, is the certain knowledge that none of this heavy armor–not the Kevlar vest, not the ceramic plates—and not the helmut–will protect you in the slightest from an AK-47 round. Nor will a cinderblock wall. A bullet from an AK, the most widely used weapon on the planet, will cut through all of it like cheddar. ”

2. He is a great story teller that can intrigue and stun an audience.  ex: “I can well remember Jose standing up at the end of the film and announcing to the audience his approval. It was a very proud moment for me. In those days, when Jose’s mouth moved, it often seemed that Spain was speaking.”

3. He is a celebrity chef because he does not just cook food.  Anthony Bourdain takes food to a deeper level, connecting it with social and political issues.  ex: “Say what you want about Castro–(we CAN, after all, Cubans not so much)–he managed, through design or neglect, to keep Havana beautiful… I’d hate to see fast food signs, the boutique hotels, bottle service, frat bars and canary yellow Lamborginis of the douche side of Miami. When everybody’s wired and connected and chatting freely, watching 500 channels of cable and voting their minds, I hope the mojitos don’t start coming in sno-cone form, the old neighborhoods dug up for golf courses or water parks.”

Chef David Chang

In this interview with David Chang, he discusses the fact that maybe if people knew where their food was coming from that they would begin to eat healthier.  Chef Chang truly believes in this statement, and that is why in all three of his New York restaurants there is no wait staff.   Instead the meals are prepared right in front of customers and they get a show describing how their food is made and the ingredients that go into them. Chang takes pride in his food and the ingredients he uses.  His sucess has risen from his unique mixture of fine dining that he learned at the French Culinary Institute in New York City and “Japanese Street food” that he experienced while living there in 2003.

Today, his empire includes Momofuku Noodle Bar, Momofuku Ssam Bar, and  Momofuku Ko.  To add to his prestige David Chang has also been named Food & Wine’s Best New Chef of 2006 and Bon Appetit’s Chef of the Year for 2007.  He has also been a guest in several shows on the food network and the travel network, for example  Anthony Bordaine’s No Reservations.  

“David Chang is a terrific cook, a pork-loving, pickle-happy individualist whose integration of Asian flavors and his own unbound sense of what’s delectable makes for some deliriously enjoyable meals. ” (The New York Times)

Food and ethnicity

The political question presented in these articles is whether or not ethnic food’s can really be seen as authentic.  The preparation of food is always evolving, so does the racist conception of food change the meaning of authentic food?  Authentic food has been corrupted by the ideals of others making it a tool for racism, rather than a cultural celebration.

The author, Micheal Bauer, for the San Francisco Chronicles uses techniques like craft-fully inserting statistics into his pieces to establish credibility.  Surprisingly he also used a what if scenario, that actually really helped to show that authentic food, as we see it, probably would not considered authentic where it originated. Micheal Bauer is able to use these two methods together to actually create a strong argument.

 

Food Prep Research

The first source I used was a San Diego Magazine article written by a PhD in phychology that explained the different tacktics restaurants use to get the most money out of clients.

For my second source I couldn’t find an actual book so….. The second source was a student project on an edu website but that used a book as evidence. I know its stretching it, but its evidence fr0m a book!  This project was about the sociology of eating as a community and how diners and eating in restaurants has now effected society.

The third source I used was a European news paper article that traced the trends of eating out and how much money families spend annually on eating in restaurants. 

All of these were really useful in writing my essay because I used the phychological and sociological evidence to prove that as a society we tend to eat out more because restaurants have perfected the art of letting people eat for just sure enjoyment.  Also that restaurants are the most effective places to go in order to have intimate conversations with strangers.  I think I need to change my research a little because I basically found information that said what I wanted it too say.  Also I didn’t have any differing veiw points that I could then use my knowledge of the subject to prove wrong.  I also could use more quotes.

Prompt 1 Thesis

The restaurant scene has taken the tradition dinner party to a new playing field of capitalism, which cashes in on creating an atmosphere for socialization.

Chocolate Nutella Fudge with Sea Salt Recipe

Chocolate Nutella Fudge with Sea Salt
Basic fudge recipe by Giada De Laurentiis

Butter, for greasing pan
1 (14 oz. ) can sweetened condensed milk
1 tsp vanilla extract
8 oz. high-quality bittersweet (60% cacao) chocolate chips
1 cup Nutella, room temperature
3 tbsp unsalted butter, room temperature, cut into 1/2-inch pieces
Sea salt, approximately 1/2 tsp

Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.

In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.

Form a double-boiler by setting the bowl on a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.

Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.

Run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.

Just thought I woud give this recipe a try.  The original link for this recipe is:

http://www.cookincanuck.com/2010/12/chocolate-nutella-fudge-with-sea-salt/