Friday, 30 September 2011
For the past week or two, I have been especially craving bacon (in actuality, when is this never the case?). And with an apple I still had sitting around from Bloomington, and leftover brie and puff pastry from last week's Paving the Way dinner, I finally got around to mixing all the textural tastes of bacon, apple, and brie in a tartlet form on two days ago.
Thursday, 29 September 2011
Last Saturday, I received an e-mail confirmation stating approval of my proposed research titled "Students at the Table: Stone Soup and Undergraduate Food Culture on a Liberal Arts Campus." And what proper timing! On Tuesday, I held my first formal food and culture programme of the year which incorporates the research questions I am studying. For the time being, the research is for my own personal inquiry but I hope to transform it into presentable conference and/or publishable material. Until that latter part comes to fruition, I see this as an added bonus not only for a new programming module of my design but as a means of critiquing already existing programmes and creating a space to talk within a field of study (or rather an activity of being) I find incredibly fascinating. (NB: I do recognize my first food and culture programme, however, as the Stone Hall potluck.)
Wednesday, 28 September 2011
It dawned on me as I began to write this post that this food blog turned eight months old on the 22nd, with my Bloomington post. And speaking of a turning of age, the end of my 22nd year and the start of my 23rd occurred on Monday. My sister (Toni) had made the drive from Metro Detroit to visit me in Granville and quite naturally (though this point could be argued) food became a focal point of her visit and my birthday celebration.
Saturday, 24 September 2011
Happy National Cherries Jubilee Day! And happy second day of the fall season! Unfortunately, I don't have a cherries jubilee recipe for you today (though that would be an appropriate dessert for this cooler fall weather today), but I do have a meal you can prepare for less than $5 per person (given a sizable group). This past Tuesday, I cooked a five-course dinner for our office's pre-orientation program staff, the dinner of which was gastronomically themed "fall flavours and the last bit of summer." On the menu: TAB (turkey, apple, and brie) tartlet, Italian-marinated chicken with bow tie pasta, roasted vegetable salad, s'more brownies, and lemon-nectarine granita with lemon and berry garnish.
Good morning! If you're reading this and didn't know by now, I'm embarking on new programming here on campus focusing on food and culture. In the last few months, I've learned there are faculty on campus that teach about food but not much has been done by way of non-class-related programming... until now. Certainly a means of getting residents to meet each other in a more pseudo-formal structure, the Resident Assistants in the residence hall I'm living in organized a potluck for the building, with our charge that residents who participate in the dinner need to bring food that somehow represents the residents in the room in some way. Not only was there a great turn out, but there were great explanations and conversations that joined the eclectic mix of identity represented in food.
Thursday, 22 September 2011
One week ago today, I headed over to Bloomington, Indiana. Granted I'm a fan of the Midwest but I had a very specific reason for making the journey to this foodie-friendly city: Bloomington is where I foresee this potential food anthropologist's physical training ground for the intersection of food, research, and travel.
Sunday, 18 September 2011
Greetings, dear Reader! As you may have recognised, the start of the academic year has arrived and gone, bringing out the anxiety and excitement of a new year of possibilities, as well as the expected lack of time to take a break and cook. In the midst of these seemingly long time away from the blogosphere, it's surprising to realise that my last post was only three weeks ago (though I assure you I feel like I haven't sat down to write in at least a month). As can also be expected, the new year also brought about many food gatherings which resulted in me not necessarily needing to cook. To bring you all up to speed--because I have an even more exciting post in the works--I wanted to share some photos and short stories that have been filed away on my computer for far too long. ps/ The above photo is the salted caramel bacon brownie variation of the salted caramel brownie I made in late August.