Wednesday, 28 November 2012
Quite fittingly, our final Food and Culture Colloquium lecture for the semester focused on food writing, with particular emphases on food literature and food blogging. This session, co-presented by Associate Professor of English Dennis Read and Assistant Director of the Writing Center Susan Kanter (both of whom also teach food-themed first-year seminars), also served as a wrap up to our month-long focus on intersections between food and liberal arts. To set the stage, Dennis and Susan shared with us the first half of this video (if you're more of a Hulu fan, you can check out the same video here). A direct response to Pete Wells's New York Times review of Guy Fieri's recently opened restaurant in New York, the cut SNL skit prompts us to think about the thematic curiosity of whether or not food writing means anything to anyone these days.
Sunday, 25 November 2012
|In what Thanksgiving dish could apples possibly belong?|
Wednesday, 21 November 2012
|bacon, brie and spinach turnover|
Thursday, 15 November 2012
|ham and cheese flatbread.. utterly and undeniably delicious.|
Wednesday, 14 November 2012
For our eleventh Food and Culture Colloquium lecture-based session, I joined Associate Professor of Political Science Jim Pletcher in focusing on our November "Liberal Arts" theme, with an intersection of food and the social sciences. While we both centered each of our presentations on our research and experiences in sub-Saharan Africa, we unintentionally shared a common thread of talking about corn (a crop which has made its way into other presentations, as well).
Thursday, 8 November 2012
|quenelles of chocolate mayo topped with crumbled beskuit|
Wednesday, 7 November 2012
Continuing our focus on intersections between food and the liberal arts, today's Food and Culture Colloquium session took a look at food from the angle of well, the arts. And as if this wasn't liberal artsy enough, our presenter crossed food and art with environmental studies, as Associate Professor of Environmental Studies Abram Kaplan shared his personal journey through ten years of art and his lens of our food system through art culture.
Monday, 5 November 2012
Fresh from a practicum focusing on emulsions, the next 48 hours or so yielded two foodie experiences I wanted to capture in blog form. First, I surprised my parents with a visit to Michigan on Saturday for a banquet held at my sister's university. Before heading back to Granville, I made a stop in Farmington Hills to cook with fellow foodie and former roommate Tony. [On the menu: baked pork chop with apple compote and baked mashed potatoes, and poached pears with red wine reduction and chocolat Chantilly.] Second, following a presentation earlier today with Marilyn at the Region VI NAFSA conference and a visit to OSU's anthropology department (to talk about food studies, naturally) in Columbus, Marilyn and I joined others at Latitude 41, located in the Renaissance Columbus Downtown Hotel.
Saturday, 3 November 2012
chocolate Chantilly ("invented" by the father of modern gastronomy, Hervé This; some recognise him as MG's godfather) and it forever changed the way I viewed chocolate. On some level of the culinary universe, bringing together chocolate and water is like creating a hybrid community from two competing subcultures. Okay, maybe this discovery wasn't all that dramatic, but it was amazing and is now relatively impressive that understanding the science behind food can aid in its transformation and the redefinition of relationships between foods that usually don't get along. This relationship with food--as presented as the kickstarter to our Food and Culture Colloquium's November focus on the intersection of food and the liberal arts--was the highlight to our fourth In the Kitchen Practicum.
Friday, 2 November 2012
|Charring some bell peppers for ratatouille|