I just want to say that you’ve all done a great job this year both in class and online. This is the most bizarre way to end the year but you’ve all shown strength through this. I know everyone will be busy with finals so I want to give you something fun to work on.
I want you to write me a one page essay detailing your favorite part of my class, your personal highlights, something you’re proud of and how you think you’ve grown this year. Im sure you will all have plenty of write about and I can’t wait to read your responses.
We're almost done everyone! I hope you're looking forward to you summer.
This week were going to look into fermentation.
watch this video followed by this video
1) Both videos discuss cultures and fermentation, what are some examples of fermented foods you and your ancestors shared?
2) In the second video, the speaker talks about bacteria adapting to our antibiotics. How has our modern lifestyle changed the way we address bacteria? Ask your parents how bacteria was viewed when they were your age, were natural remedies viewed the same as they are today?
3) How do different environments affect our microbiome? Do some people process certain foods and bacteria better because of inherited traits or because of their environment?
Good job last week everyone, we're in the final stretch!
Watch this video and reflect.
1. Looking at the dishes in the video, how do they make you feel? Does food like this appeal to you or is it too much?
2. What is the Michelin guide and how does it work? What are its origins?
3. What is the lifestyle of a successful Michelin chef? Do you think that its sustainable?
4. List the restaurants in the US which currently hold Michelin stars and when they attained them.
Thanks everyone, email me if you need help!
Great job last week y'all. It sounded like everyone enjoyed the video.
lets pick back up where we left off and read chapter 10-12.
Answer the rolling questions by Friday and as always email me if you need help.
1) Throughout Bourdain's memoir, he attempts to impart to the reader his
adventurous spirit when it comes to trying different types of food. Has he inspired
you to try something new?
2) Despite the celebrity chefs that abound today, do you think that Bourdain
typifies the lifestyle of the normal chef?
3) Who else in the culinary word projects a similar attitude about food and culture? Look at Bourdain's friends and associates, do you notice a common theme or belief?
Great responses last week everyone.
This week well take a small break from the book and watch Bourdain's travel show and reflect on it.
Follow this link and type up some responses.
Q1) How does Bourdain's writing style translate to the show? Do you think its changed over the years or does it come through just as strong?
Q2) How has Bourdain bridged the gap between food and culture? Do you think other cooking/travel shows do the same?
Q3) You're Bourdain's Tucson tour guide- Where do you bring him? How do you highlight the different cultures of tucson? Cite specific example
Thanks everyone, email me with any concerns.
Great job with your questions last week! This week I want you to read chapters 6-9 and answer the following question with a minimum of 250 words. As always if you need help feel free to email me!
Talk about the skills required to be a top-notch line cook during a frantic Saturday night dinner service? What are the qualities admired by Bourdain in both line cooks and sous chefs. Do you have the ability, either mental or physical, to work in a kitchen environment? Why does Bourdain prefer to work with talent from Mexico, San Salvador or Ecuador over Americans, especially young American men as he was himself?
First I wanted to congratulate you all on finishing your first week and doing so well.
I know this is a weird transition for everyone. Im posting your next weeks assignment today because on Monday my wife is being induced. I don't expect you to start this assignment early, and take all the time you need to answer the questions. Reach out to me on Wednesday if you have any questions.
This week I want you to read INSIDE THE CIA and THE RETURN OF MAL CARNE and answer the following questions.
1) How has culinary school changed over the years and do you think it is more valuable now than it was when Bourdain attended? How do you think diversity and more cultural embrace has affected culinary school curriculum?
2) Bourdain returns with a bigger ego, do you think this benefits him or leads to some failures? Support your claim with evidence from the book.
3) In your opinion is it better to immerse yourself in a trade like cooking, or go to culinary school to learn techniques before pursuing a career? How do you think Bourdain feels about it?
You've just had your first taste of Bourdain's writing. Do you like the book so far? do you like his style?
After reading these first few chapters you should have an idea of how Bourdain feels and thinks about food. Take some time to reflect on what you've read and then answer the following questions.
Q1: Bourdain Speaks about all the "strange" food he didn't like as a young American abroad in chapter one, how has your palate changed over the years? Are there any more traditional dishes you've grown to enjoy?
Q2: Bourdain was one of the first writers to romanticize being a chef and working in a kitchen, how do you think that has impacted the culinary world?
Q3: Bourdain talks about when he first realized "that food was something other than a substance one stuffed in one's face when hungry". What role has food played in your life? Why are food and psychology so closely linked in our lives?
Type your responses up submit them by Friday! thanks