September-October 2015 Issue
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The Social Construction of Authenticity in Food Culture
Culture on a Plate: The Social Construction of Authenticity in Food Culture Kaitland M. Byrd Dissertation submitted to the faculty of the Virginia Polytechnic Institute and State University in partial fulfillment of the requirements for the degree of Doctor of Philosophy In Sociology John Ryan, Co-Chair David L. Brunsma, Co-Chair Samuel R. Cook Michael D. Hughes March 23, 2017 Blacksburg, VA Keywords: food culture, authenticity, globalization, distinction, impression management Copyright © 2017 by Kaitland M. Byrd Culture on a Plate: The Social Construction of Authenticity in Food Culture Kaitland M. Byrd ABSTRACT This study uses three case studies to show how authenticity is fabricated in food culture. Conceptualizing food as a cultural product makes possible the analysis of social processes through food. In doing so, food becomes a mirror reflecting the happenings within the broader social world. This study examines three empirical cases to sociologically understand food culture: southern barbeque, Top Chef, and ramps and quinoa. Southern barbeque allows the examination of the role of fabricated authenticity within food culture. Top Chef is evidence of how chefs actively produce distinction to legitimate their position and status within the field. Ramps and quinoa are examples of two ingredients that have been exploited from their original context to become elite and mainstream ingredients without concern for the consequences to the people who relied on them in the quest for the exotic. Together these cases provide examples of how research on the fabrication of authenticity and impression management can be expanded to include food. Culture on a Plate: The Social Construction of Authenticity in Food Culture Kaitland M. -
Top Chef' Finalist Doug Adams Finally Opening Own Restaurant
EDITORS-PICKS Former ‘Top Chef' finalist Doug Adams finally opening own restaurant Portland chef Doug Adams, one of the stars of ‘Top Chef’ Season 12, is finally opening his own place. Author: Sara Roth PORTLAND, Ore. – Portland chef Doug Adams, one of the stars of ‘Top Chef’ Season 12, is finally opening his own restaurant. Texas-raised Adams earned praise on the Bravo TV cooking competition show for his southern dishes, advancing all the way to the finals before losing out to Mei Lin of Los Angeles (fellow Portland chef Gregory Gourdet of Departure was runner-up). If you've made the Portland food scene rounds, you’ve probably eaten Adams’ food. He’s has worked with some of the best chefs in the city, including Andy Ricker (Pok Pok), Gregory Denton (Ox) and Vitaly Paley (Paley’s Place). Adams was most recently the executive chef at Paley’s Imperial restaurant in downtown Portland. Adams was nominated as a 2016 James Beard Award Rising Star, in part for his famed fried chicken. Now, he gets to launch his own restaurant. Adams will open Bullard at the new Hotel Woodlark, opening in late 2017, according to a spokeswoman for Provenance Hotels. The restaurant will be in the heart of downtown, on the corner of Southwest Alder Street and Park Avenue. “I always wanted to open my own restaurant and, when the opportunity arose to partner with Provenance Hotels and do it here in Portland, I knew it was meant to be,” Adams reveals. “Portland is a one-of-a-kind- place with amazing indigenous products and a true sense of community. -
Syllabus 2015
SPU-27 Science and Cooking: From Haute Cuisine to Soft Matter Science Fall 2015, T/Th 1-2.30, Science Center C This course will discuss concepts from the physical sciences that underpin both everyday cooking and haute cuisine. The content, including the delicious and edible (!) labs, have been developed in collaboration with the El Bulli Foundation in Spain. Each week a world-class chef will visit and present their remarkable culinary designs. The chefs include Andoni Aduriz (Mugaritz), José Andrés (minibar, Jaleo, The Bazaar, ThinkFoodGroup) Joanne Chang (Flour Bakery, Myers and Chang), Jim Lahey (Sullivan Street Bakery), Mark Ladner (Pasta Flyer, Del Posto), Josep Roca (El Celler de Can Roca), Bryan and Michael Voltaggio (Ink, AGGIO, VOLT), Tara Whitsitt (Fermentation Truck). There will also be demos and lectures by other leaders in the field, including authors Harold McGee (On Food and Cooking, Keys to Good Cooking), Nathan Myhrvold (Modernist Cuisine), and food scientist Dave Arnold (Booker and Dax, Cooking Issues). This year, the Top Chef team will also visit us for the Science Fair, including Mei Lin, Gail Simmons, and Tom Colicchio. At the end of the course, students will be able to explain how a range of cooking techniques and recipes work, in terms of the physical and chemical transformations of the food. Instructors Michael Brenner Pia Sörensen [email protected] [email protected] Pierce Hall 313 Pierce Hall 206A Office Hours: TBA Office Hours: TBA Teaching Fellows Head-TF Katherine Phillips Lab Manager Mai Nguyen Teaching Fellows Charles Margarit Hidenori Tanaka Sid Venkat Evan Jones Lulu Liu Mishu Dudata Sixun Chen Jon Russell Olivia Miller Andy Shumaker Sören Brandt Liuchuen Tong Prerequisites High school physics and chemistry will be useful.