Okinawan-style Braised Beef Short Ribswith Maple Syrup Glaze from Food & Love
M 7.6
Read: KC, pg. 204-302
Class: Book discussion
T 7.7
Read: BFW—“Waiting for Asparagus” by Barbra Kingsolver, pg. 2-9; “Local Heroes?” by Barry Estabrook, pg. 10-13; “Feast of Burden” by Sara Deseren, pg. 43-49; “Organicize Me” by Michael A. Stusser, pg. 50-62
Class: Essay discussion; Presentations: Amanda J. (La Tomatina), Clark Worthington (Made in California: In-N-Out Burger, Wahoo's Fish Taco, and Jamba Juice), Maret J. (Regional American Street Foods); Watch—"Binge Drinking Mom" from 30 Days; Lecture—“The Art of Persuasion: Logos, Pathos, and Ethos”
W 7.8
Read: BFW—“The Age of Casseroles” by Irene Sax, pg. 90-95; “Don’t Call It a Hot Dog” by Joe Yonan, pg. 178-181; “In Search of the Transcendent Taqueria” by Bill Addison, pg. 183-190; “Las Fabulosas Taco Trucks” by Robb Walsh, pg. 193-202
Class: Essay discussion; Presentations: Susan C. (Food Wastage), Dominika P. (Environmentally-friendly Foods), Jonathan P. (Eating Disorders)
Th 7.9
Class: Comparative analysis essay; Essay discussion
Journal 4 Assignment: Britain's Jamie Oliver is what is often referred as a "celebrity chef," a chef whose personal popularity exceeds that of their cooking. In fact, many chefs today, including Bobby Flay, Emeril Lagasse, and Tyler Florence, are known more for their TV shows, cookware lines, and restaurants, than their contributions to cooking. Using "Up Close: Jamie Oliver" from TVNewZealand (eR) as a basis, consider what the impact of these chefs is. Do they ultimately promote good cooking, or is it more often about fame? Is cooking better or worse off with celebrity chefs?
Due: Journal 4
Catering: Group 4—Main Course
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