Dia De Los Muertos is a holiday in which the dead are celebrated. One of the ways this is done is to leave non-perishable food on an altar or grave for the dead to eat. One of the staples of the dead’s “diet” is bread. The spread is infused with orange zest and covered in an orange glaze giving it a sweet-citrus flavor..
Below is a link to a recipe:
Ingredients:
**Though the baguette today is often considered one of the symbols of French culture viewed from abroad, the association of France with long loaves predates any mention of it. Long, if wide, loaves had been made since the time of Louis XIV, long thin ones since the mid-eighteenth century and in fact by the nineteenth century some were far longer than the baguette.”a long thin loaf of French bread“[1] that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust.
A standard baguette has a diameter of about 5 or 6 cm (2 or 2⅓ in) and a usual length of about 65 cm (24 in), although a baguette can be up to a metre (39 in) long. (Taken from wikipedia)
I feel that since my visual essay I have been able to use shorter sentences that only convey one idea at a time. This helps with my organizational skills as well as makes it easier for the reader to follow my logic throughout an essay. To me sometimes it may seem redundant, but that is because I know in my head the ideas I am trying to portray. I’ve also began to start to realize the ways to narrow down a topic under a broad prompt. I haven’t come close to mastering, but I am starting to become more aware of options.
Food can be racial in the sense that it has the ability to represent the culture unique and prominent within a certain race. In America, we have the privilege of being so racially diverse that oftentimes a culture is no longer unique to a single race and traditional foods become “Americanized”. Also, due to the high volume (and easy ways to travel-compared to the 1800s and before) of traveling, “racially unique” foods are lost. But for example, if you look at Epcot in Walt Disney World, you can visit all the different “countries” and there is always a restaurant of sorts where you can sample culturally/racially unique foods.
I don’t think I know how food is political-if it even is…
Anthony Bourdain is a celebrity chef because he is able to connect cooking and food to a larger, universal scale. In his post Southern Comfort he discusses how he has made it a point to not only learn about the food he discovers while traveling the world, but more about the cooks who make this food, and where they come from, which in turn reveals even more about the dishes themselves. In Safety First, he talks about his experience training as if a soldier in Iraq and goes on to discuss worldly issues and what he had learned from that day in training. He is able to talk about other things, sometimes, dare I say, more serious things than food. Bourdain has quite a large platform to do this on as well (the travel channel website). Bourdain’s blog makes him seem like a multi-faceted person, and takes the audience outside the food world alone, which is why he is a celebrity chef.
While Candace Nelson could be considered more of celebrity baker…to me she still qualifies as a celebrity chef. I first learned about Mrs. Nelson through my job as a cupcake associate at Sprinkles Cupcakes. She is the founder of the original cupcake bakery, and has created the recipes for every flavor sold. Candace Nelson makes sure those recipes contains the finest and freshest ingredients, including sprinkles from france, all organic food when possible, belgium dark chocolate, madagascar bourbon vanilla, REAL butter (and quite a bit of it). Nelson’s use of these premium ingredients and ensure a delicious tasting, over-sized cupcake. Candace Nelson is a judge on the Food Network’s show Cupcake Wars, but has also appeared on The Best Thing I Ever Ate, judged on Bobby Flay’s Cupcake Throwdown, has been on The Martha Stewart Show and in People Magazine. If you’re still not sure about her celebrity status, her cupcakes have been showcased on The Oprah Winfrey Show and in Bon Appetit, Food & Wine, The New York Times, and The Los Angeles Times.
Mrs. Nelson’s grandmother was known for her delectable desserts she made in her own 1930’s San Francisco restaurant, a clear inspiration to the cupcake entrepreneur. Before Sprinkles, Candace and her husband Charles Nelson were employed as investment banker. She then decided to quit her job and focus on pastries, while running a cake business at home in San Francisco. The couple then moved to Los Angeles and moved the business into an old bakery and began making only cupcakes. From there Nelson eventually opened the first Sprinkles Cupcakes store in Beverley Hills, 2005. In just 6 years, 9 more locations have been opened and there’s still more to come. in 2007, Nelson even put out a line of cupcake mixes exclusively sold at Williams-Sonoma, at a Sprinkles location or on the online stores so everyone at home and participate in the cupcake phenomenon and even add their own twist.
One of the best things about Candace and Charles Nelson is although they are wildly successful they’re still wonderfully nice people, and can often be seen at the store locations serving cupcakes or doing demos.
1. Spell check and proof-read grammar
2. Be more concise in paraphrasing my research
3. Making sure I’ve introduced my sources in my esssay
4. Making sure my discussion/analysis sufficiently relates to my thesis
1. BakeSpace launches mentor program for home chefs: creates new recipe for food social networking: about a social networking site dedicated to food and cooking,thrived on social aspects of food. It’s proof that even now in the 21st century old social food traditions can still be kept alive and there is an audience for it.
2. The Italian Way: Food & Social Life: A book by Douglas Harper and and Patrizia Faccioli that examined how food defined and shaped Italian culture and society. The fact that food is such a large part of Italian culture and society is proof of the social power food has, and that fact that someone could conduct a social experiment about how Italian food is prepared and how it relates to a certain culture is proof as well.
3. “Does meal duration predict amount consumed in lone diners? An evaluation of the time-extension hypothesis.”: a study published by Gary Wittert about whether the presence of people increases the amount of food eaten or merely just being in the restaurant longer. The conclusion of the study states that people spend longer amounts of time eating while others are around because social needs are being met.
Whether it be dinning out at a restaurant, cooking with others, or simply just eating together, food certainly fosters social and community bonds.
For the in-class tasting I’m bringing in Hummus. I’ve made it many times before (usually for camping trips) and it’s quite easy to make.
Here is a recipe:
oneil1bfoodie 