Food Person Essay

1) Organization: my essay does not a flow as it should.  Also my transistions are weak.

2) I didn’t find a book source.  I’m planing to use David Chang’s cookbook, but it isn’t available online and I didn’t check the library.

3) And like always, I need to fix my grammar.

Advertisements

Melissa’s Green Coconut Waffles

The coconut waffles would make my pumpkin seeds green with envy.  These strangly green waffles are delicious.  They also have a very interesting cultural significance.  According to Melissa, the Vietnamese wanted to change the traditional waffle so that they didn’t need to eat them with syrup.  This resulted in a sweet waffle with a hint of coconut.

Roasted Pumpkin Seeds

Nothing screams fall like roasted pumpkin seeds.

Ingredients

  • 1 1/2 cups raw whole pumpkin seeds
  • 2 teaspoons butter, melted
  • 1 pinch salt

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally

Improvements

The largest change for me as a writer, between the Visual Essay and the Food Prep Essay, was not including every little unnecessary detail.  In the visual essay, I found myself writing way too much and being concerned with tiny details that a reader could probably infer if they were educated at all.  I think with the Food Prep Essay, I sounded more professional because I expected more of my readers.  Because of this I also found that I didn’t repeat myself quite as much.

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)