Posts tagged ‘commercial’

Rethinking Work: Cooking as Labor

Author Sarah Jaffe makes a good point that there has always been gender roles when it comes to food, but her arguements against the “foodies” seemed skewed.  Michael Pollen and other foodies are correct to believe that food should be a sentimental experience that makes people want to think about the food they make and the ingredients they use.  As Sarah Jaffe explains it “foodies want to return to a world where cooking isn’t just an afterthought or something we pay others to do.”  Some people argue that “most people have little income to spare to spend on fresh food…. Cheap food that is still profitable for corporations requires cheap labor.”   But this doesn’t need to be a vicious cycle.  Money may be short for some, but if more people begin to purchase better quality food than demand should push the price down.  Corporations just respond to demand, but consumers need to demand better food and to gain an appreciation for this people need to cook themselves.

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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

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)