Posts tagged ‘consumption’

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.



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:

Yelp Review #2

You’re a server, Karly Brown

That took forever!

Learning to Order Out

  • “Chop, Fry, Boil” is a short article explaining that today people would rather watch other people cook food then cook it themselves.  The article explains that by cooking simple meals like a stir-fry, a chopped salad, and the basic combination of rice and lentils a person can create a nutritous meal easily and enviromentally healthy.

  • “Out of the Kitchen, On to the Couch” is another article that demonstrates that American Food shows have changed from educational programs like “The French Cheif” (that allowed the veiwer to actually cook with Juila Child and take the fear out of cooking) to the modern commercial shows that sponser products and resturants.


  • “The Queen of Mold”, this article isn’t like the others it actually seems to tell a different story.  One that the authors mother probably invest in a few nights eating at a resturant, and more importantly that eating is a social matter.