Week 7: BBQ Fish with Ginger, Corriander, and Chilli

Dan Churchill and Hayden Quinn's BBQ Fish with Ginger, Corriander, and Chilli from Surfing the Menu: The Next Generation on ABC; Australia

Week 7: BBQ Fish with Ginger, Coriander, and Chili

Tue 10.2/Thu 10.4

Read: DB—“Taste” by Roald Dahl, “January: Christmas Rolls” by Laura Esquival, “A Bunch of Broccoli on the Third Shelf” by Lara Vapnyar

Class: Reading discussion; Multimedia presentations

Upcoming:

Week 8: Lemon and Pistachio Meringue Roulade

Tue 10.9/Thu 10.11

Class: LITERARY ANALYSIS/SHORT ANSWER RESPONSES; Reading discussion; Multimedia presentations

 

Food News 9.25

• Dunkin' Donuts to drop the "Donuts" in its name come January (CNN Money)
• UC Berkeley study: Bay Area minimum wage bumps have not adversely affected restaurants (San Francisco Chronicle)
• Have you tried a secret Cinderella Latte from Starbucks? (TheKitchn)
• Californians and Texans are up in arms about "Each State's Favorite Burger" survey (NBC News)
• You might not realize just how much sugar is in your favorite yogurt (New York Post)
• Is this NY bar's dress code racist? (Yahoo! News)

Week 6: Chicken and Mushroom Pie

John Quilter's Chicken and Mushroom Pie from Food Busker on YouTube; UK

Week 6: Chicken and Mushroom Pie

Tue 9.25*/Thu 9.27
*No class

Read: DB—“A Small, Good Thing” by Raymond Carver, “Sorry Fugu” by TC Boyle**, “Simple Recipes” by Madeleine Thien

Class: Reading discussion; Multimedia presentations
Due: REFLECTION 3

**This story is an audio file

Upcoming:

Week 7: BBQ Fish with Ginger, Coriander, and Chili

Tue 10.2/Thu 10.4

Read: DB—“Taste” by Roald Dahl, “January: Christmas Rolls” by Laura Esquival, “A Bunch of Broccoli on the Third Shelf” by Lara Vapnyar

Class: Reading discussion; Multimedia presentations

Food News 9.22

• Celebrities eat food, too. Why do we care so much? (Vox)
• How to order at Starbucks, off-menu (HuffPost)
• The US military finally adds pizza to its MREs (meal ready to eat) roster (NPR)
• Limited-edition Oreos coming Sept. 24th to celebrate Mickey Mouse's 90th birthday (USA Today)
• The UK considers banning the sale of energy drinks to children (Fortune)
• Here are 20 desserts for fall (Tasty) 

Autobiographical Essay: Food and Me

Choose ONE of the following to write about for your in-class autobiographical essay on Thursday:

1. We often talk about what we love about food, but what do you hate about it?
2. What is a cherished food-related memory?
3. What’s the worst meal you’ve ever had?
4. Share a family food tradition that is special to you.
5. What’s the most disappointed you’ve been in a meal?
6. How adventurous or picky are you as an eater?
7. What are your comfort foods?
8. You are preparing a meal for a special person in your life, who is it and what do you cook?

You may type (and email) or hand write. Please indicate which question you are answering.

Reflection 3: A Fish to Fry—Seafood and You

Seafood is often a love-it-or-leave-it endeavor for people. While some will eat anything (and everything) from the sea, others are pickier (e.g. "I love shellfish, but not fish"). Even its health benefits aren't always enough to sway some people. In fact, if you're not a fan of seafood, the smell alone can be difficult to get past. But for seafood lovers, the aroma of a grilled fish, for example, can instantly trigger pangs of hunger. What do you like or dislike about seafood? Are you open to tasting different types? Do you get excited at the thought of a steaming bowl of cioppino or a broiled swordfish steak? Or do those thoughts trigger your gag reflex? Finally, in your experience, what is the most challenging seafood to embrace? Sardines? Caviar? Squid? Oysters? Sashimi?

Include at least two of the following in your discussion:

• "Sorting Out the Risks of Fish" (New York Times)
• "No Way, No How, No Fish!" (Cooking Light)
• "What the Remedy for Hating Seafood?" (Serious Eats)
• "Why Don't We Like Fish" (BBC Food)
• "Forget Being a Veggie—It's Healthier to be a Pescetarian" (Daily Mail)
• "Fish: Friend or Foe?" (Harvard University)

Required:

• MLA Style
• 1.5 pages in length
• Works cited page

Due: Thu 9.27

Week 5: Seared Scallops with Brown Butter and Lemon Sauce

Carla Lalli Music's Seared Scallops with Brown Butter and Lemon Sauce from Bon Appétit on YouTube; USA

Week 5: Seared Scallops with Brown Butter and Lemon Sauce
Tue 9.18/Thu 9.20

Class: AUTOBIOGRAPHICAL; Multimedia presentations

Upcoming:

Week 6: Chicken and Mushroom Pie

Tue 9.25*/Thu 9.27
*No class

Read: DB—“A Small, Good Thing” by Raymond Carver, “Sorry Fugu” by TC Boyle, “Taste” by Roald Dahl

Class: Reading discussion; Multimedia presentations
Due: REFLECTION 3

 

Food News 9.12

• Yes, Americans really just voted Taco Bell the Best Mexican Restaurant in the country (TheTakeout)
• Amazon opening a second cashier-free supermarket (Delish)
• Study: Men avoid ordering vegetables in front of other men (Fatherly)
• Here are two dozen dorm-friendly microwave meals (Tasty)
• Obviously, we weren't that upset that Pumpkin Spice Lattes came early (Fast Company)
• Trader Joe's offering candy corn popcorn this fall (Delish) 

 

Week 4: Rhubarb and Rosewater Eton Mess

Sophie Dahl's Rhubarb and Rosewater Eton Mess from The Delicious Miss Dahl on BBC, UK

Week 4: Rhubarb and Rosewater Eton Mess

Tue 9.11/Thu 9.13

Class: Multimedia presentations; Lecture—“You’re in College Now: The New Rules of University Writing”

Due: REFLECTION 2

Upcoming:

Week 5: Seared Scallops with Brown Butter and Lemon Sauce

Tue 9.18/Thu 9.20

Class: AUTOBIOGRAPHICAL; Multimedia presentations

Due: REFLECTION 3

 

Food News 9.7

• Detroit-style pizza replaces tomato sauce with mustard and some people aren't having it (Time)
• American kids try international potato dishes (Bon Appétit)
• Starbuck's first Italian store to feature pizza, ice cream (Forbes) 
• The Art of Plating on Instagram takes food and plate to new heights (Mashable)
• McDonald's brings four of its international offerings to the US (Food & Wine)
• For fall, Halo Top brings back its pumpkin pie-flavored ice cream (Delish)

 

Reflection 2: Which Fork Do I Use?—On Table Manners and You

Directly or indirectly, we are all taught that a certain protocol exists during meals. Every meal is accompanied by long list of dos and don'ts, some of which we may be conscious of and some of which we may not. How would you rate your own table manners? What are you conscious of and which areas could use some work? How important is the etiquette of those with whom you are eating? Do you have any pet peeves about your eating companions? What bothers you about other people's manners at the dinner table?

Include in your discussion at least two of the following:

• "Table Manners Quiz" (ProProfs)
• "Etiquette 101: What the World Thinks About Us (Condé Nast Traveler)
• "Put a Fork in It" (Slate)
• "United States Dining Etiquette" (What's Cooking, America)
• "A Man’s Guide to Dining Etiquette and Proper Table Manners" (The Art of Manliness)
• "The Rudest Things You Can Do When You’re Eating, According to Etiquette Experts" (The Huffington Post)

Mechanics:

• 1-1.5 pages in length
• MLA Style
• Include works cited page

Due: Thu 9.13

Week 3: Boeuf Bourguignon with Baguette Dumplings

Rachel Khoo's Boeuf Bourguignon with Baguette Dumplings from The Little Paris Kitchen: Cooking with Rachel Khoo, BBC; UK

Week 3: Boeuf Bourguignon with Baguette Dumplings
Tue 9.4/Thu 9.6

Class: DIAGNOSTIC; Lecture—“Citing Sources in MLA: The Basics” and “MLA Style 101"

Due: REFLECTION 1

Upcoming:

Week 4: Rhubarb and Rosewater Eton Mess

Tue 9.11/Thu 9.13

Class: Multimedia presentations; Lecture—“You’re in College Now: The New Rules of University Writing”

Due: REFLECTION 2