So again I really enjoyed every presentation. But only need to review two so.....
I really enjoyed Patricia's presentation. I found her analysis very interesting. I have friends whose families come from Sicily and they always complain about how people misuse Italian words in English. The fact that we use the plural forms to describe a singular item like panini and singular forms for foods containing more than one of the item like lasagna would probably be one of those complaints. Just never understood exactly what the complaints were and did not really want to stir the pot to find out why (fiery bunch of people). I now know what they were screaming about. I also thought it was very interesting how the word pepperoni has changed from meaning a pepper to the dried spicy salami that we find here.
I also really enjoyed Mary's presentation. Now I am not a coffee drinker but I do enjoy their peppermint hot chocolate. But I was never sure exactly what I was ordering when it came to the sizes. I usually just guess and take what I get without complaints. I now have a better understanding of the what the sizes now represent. I thought her analysis of how they use the foreign words mixed with the English was very interesting also. I do not usually look that closely at the menus but the next time I stop at a Starbucks I will be sure to be more observant.
Monday, May 3, 2010
Wednesday, April 28, 2010
Presentation Review Part One
Since I enjoyed everyones presentation picking just two is hard. I chose to review Corinne's and Rachel's presentation using the eenie meenie method. Not a sophisticated method but useful nonetheless.
Corinne's talk was very interesting and every commercial she mentioned I have seen but never really paid much attention to them. I know that they that advertisers use different language to appeal to the different genders. I just never really paid attention to that language. It was interesting to hear how they really used the language with respect to each gender
Rachel's project on proverbs is another presentation that I really found interesting. It was very close to what I was doing and I also found many proverbs while searching metaphors. I thought it was interesting to learn but not surprising that most of the proverbs used in English have their origin in other cultures. America is a mix of many other cultures and the language has been influenced by each of those cultures. I enjoyed her analysis of the cultural aspects built into many of the proverbs, such as the one about the hme and having rice in it.
Corinne's talk was very interesting and every commercial she mentioned I have seen but never really paid much attention to them. I know that they that advertisers use different language to appeal to the different genders. I just never really paid attention to that language. It was interesting to hear how they really used the language with respect to each gender
Rachel's project on proverbs is another presentation that I really found interesting. It was very close to what I was doing and I also found many proverbs while searching metaphors. I thought it was interesting to learn but not surprising that most of the proverbs used in English have their origin in other cultures. America is a mix of many other cultures and the language has been influenced by each of those cultures. I enjoyed her analysis of the cultural aspects built into many of the proverbs, such as the one about the hme and having rice in it.
Thursday, April 22, 2010
What do you say when...?
Before a meal people say Grace
When a server hands you your food they say Enjoy or Bon Appetite
People make a toast with champagne
Cheers or in Hebrew L'Chayim (to life) before sharing a drink with someone
We pass along table manners ( don't eat with your elbows on the table)
We tell stories about our day or people we interacted with
When a server hands you your food they say Enjoy or Bon Appetite
People make a toast with champagne
Cheers or in Hebrew L'Chayim (to life) before sharing a drink with someone
We pass along table manners ( don't eat with your elbows on the table)
We tell stories about our day or people we interacted with
Monday, April 19, 2010
What did you expect to get when you ordered that?
Is it a sub, a hoagie or a hero? They are all names for a sandwich made with an oblong roll, often of Italian Bread, split lengthwise either into two pieces or opened in a "V" on one side, and filled with various meats, cheeses, vegetables, spices, and sauces
If you are in Philadelphia you need to ask for a hoagie. The former Mayor stated that it was the official sandwich of Phili. In south Jersey you also find the term hoagie used more often than sub or hero.
Hero is used in New York to represent the oblong bread with sliced meats or even one might see the term used for chicken parm hero or eggplant hero. Although I believe that it has made its way to northern/central New Jersey as I have heard both sub and hero used in various delis and sub shops as well in Italian restaurants.
Sub or submarine is more common is New Jersey. I have never hard this term used in Phili or New York but I am not sure as to whether this term is unknown or unrecognizable as a sandwich on an oblong roll with something in between.
But I'm not really sure where the demarcation lines fall in New Jersey.
Philly Cheesesteak: a sandwich made from thinly sliced pieces of steak and melted cheese served on a long roll.
In south Jersey this sandwich is usually made with Cheez Whiz or provolone and sometimes fried onions. In north Jersey, the cheeses more commonly used in the making of a cheesesteak are American and mozzarella. In the central Jersey area most of the cheesesteaks are made with fried onions and you have to request that they not use onion if you don't want it on the sandwich. Many people like to add fried peppers and mushrooms as well. For me, I don't like Cheez Whiz but plenty people do and one of my favorite cheesesteak places (Ishkabibbles) in Phili offers patrons the choice of American, mozarella or Cheez Whiz.
If you are in Philadelphia you need to ask for a hoagie. The former Mayor stated that it was the official sandwich of Phili. In south Jersey you also find the term hoagie used more often than sub or hero.
Hero is used in New York to represent the oblong bread with sliced meats or even one might see the term used for chicken parm hero or eggplant hero. Although I believe that it has made its way to northern/central New Jersey as I have heard both sub and hero used in various delis and sub shops as well in Italian restaurants.
Sub or submarine is more common is New Jersey. I have never hard this term used in Phili or New York but I am not sure as to whether this term is unknown or unrecognizable as a sandwich on an oblong roll with something in between.
But I'm not really sure where the demarcation lines fall in New Jersey.
Philly Cheesesteak: a sandwich made from thinly sliced pieces of steak and melted cheese served on a long roll.
In south Jersey this sandwich is usually made with Cheez Whiz or provolone and sometimes fried onions. In north Jersey, the cheeses more commonly used in the making of a cheesesteak are American and mozzarella. In the central Jersey area most of the cheesesteaks are made with fried onions and you have to request that they not use onion if you don't want it on the sandwich. Many people like to add fried peppers and mushrooms as well. For me, I don't like Cheez Whiz but plenty people do and one of my favorite cheesesteak places (Ishkabibbles) in Phili offers patrons the choice of American, mozarella or Cheez Whiz.
Thursday, April 15, 2010
To Wine or not to wine?
How do people describe wine and its flavor, taste and smell? Not being a drinker of wine, I found it very interesting to see all the words people use to describe those aspects of wine. I have been to many wine tastings (I wasn't drinking I was working) and I have seen people hold up their glasses and swirl the wine. They would comment on the color and then take a sip and swirl the wine in their mouths. The next step would be to comment about the body of the wine and the flavor. They used full flavored, rich in body, fruity and some others. It always interested me, the way people are able to discern these senses from a small sip and swirl of wine. Again, wine and I, we do not get along and I am not a connoisseur. So when reading the article Talking About Wine by Lehrer, some of the terms seemed out of place or unusual when I looked at the list that was compiled. I don't think I ever heard the term fat or flabby used to describe a wine. As a matter of fact there were several adjectives I would never have thought would be used. But as I read and the author explained the way they are used I was able to relate the terms to flavors and body of wines. I have no plans to run out and test this knew knowledge but it definitely will be more fun listening to others describe what they taste as they drink that bottle of wine at dinner.
Tuesday, April 13, 2010
What's in a name?
Fluff -
The name is obviously a description of the fluffy white stuff (marshmallow like). It is like a big melted marshmallow. Fluffy and sticky. Mostly used in a fluffernutter sandwich which is fluff and peanut butter.
Cheerios-
Excluding the British greeting 'Cheerio" I guess this word could be a mix of cheer + i to represent the wholesome goodness. It so healthy it makes you cheer-i. The 'o' reprsents the shape of the cereal. Since there is more than one it has a plural marker -s on the end.
Ring Ding:
I honestly have no idea how these snack cakes got their name. Ring might have to do with the shape of the cakes (they are round). But I am at a loss as what 'ding' represents besides rhyming with 'ring'. These are also sometimes called Ding Dong which makes it harder to figure out.
Mallomars:
It seems obvious that the 'Mallo' represents the marshmallow in the product. The last part 'mars' is harder to figure what it comes from but maybe it was a play on the word bar as in candy bar. It has a graham cracker base with filling surrounded by chocolate so maybe.....or it might be a lay on the word marshmallow and the mars comes from the beginning of the word.
Fruit Loops:
This one is another obvious one. The 'fruit' describes the flavor of the cereal and the 'loops' describes the shape of the cereal.
Jell-o:
I would think that the 'Jell' part of this refers to the main ingredient which is gelatin. The 'o' doesn't really have a meaning except that calling the product just 'Jell' would sound awkward. Maybe it has to do with adding a second syllable to the name.
Mueslix:
This name always makes me think of some sort of medicine against some disease or congestion. Since I wasn't sure what this consisted of, I looked this up on kelloggs.com. It contains toasted whole grains with raisins, dates, and almonds. Although it refers to the mix of items also called muesli, I really think this is not an appealing name for a cereal. What were they thinking?
Devil Dogs:
The 'devil' refers to the type of cake used which is a devil's food cake. The 'dog' probably has to do with the look and shape. It reminds me of a hotdog in a bun.
Cheez Doodles:
Cheese flavored corn puffs.... so that explains the Cheez part but I am unsure of the rest. I guess the puffs might look like those squiggly lines one might doodle on a paper.....hence the 'Doodle'
Fritos:
I kept thinking of corn fritters or frittatas (sp?). Maybe that's where they came up with 'Frit' for the corn chip. Again the adding of an 'o' seems pointless but it may have to do with a second syllable being more appealing to the consumer. The 's' I would think is a plural marker indicating more than one.
The name is obviously a description of the fluffy white stuff (marshmallow like). It is like a big melted marshmallow. Fluffy and sticky. Mostly used in a fluffernutter sandwich which is fluff and peanut butter.
Cheerios-
Excluding the British greeting 'Cheerio" I guess this word could be a mix of cheer + i to represent the wholesome goodness. It so healthy it makes you cheer-i. The 'o' reprsents the shape of the cereal. Since there is more than one it has a plural marker -s on the end.
Ring Ding:
I honestly have no idea how these snack cakes got their name. Ring might have to do with the shape of the cakes (they are round). But I am at a loss as what 'ding' represents besides rhyming with 'ring'. These are also sometimes called Ding Dong which makes it harder to figure out.
Mallomars:
It seems obvious that the 'Mallo' represents the marshmallow in the product. The last part 'mars' is harder to figure what it comes from but maybe it was a play on the word bar as in candy bar. It has a graham cracker base with filling surrounded by chocolate so maybe.....or it might be a lay on the word marshmallow and the mars comes from the beginning of the word.
Fruit Loops:
This one is another obvious one. The 'fruit' describes the flavor of the cereal and the 'loops' describes the shape of the cereal.
Jell-o:
I would think that the 'Jell' part of this refers to the main ingredient which is gelatin. The 'o' doesn't really have a meaning except that calling the product just 'Jell' would sound awkward. Maybe it has to do with adding a second syllable to the name.
Mueslix:
This name always makes me think of some sort of medicine against some disease or congestion. Since I wasn't sure what this consisted of, I looked this up on kelloggs.com. It contains toasted whole grains with raisins, dates, and almonds. Although it refers to the mix of items also called muesli, I really think this is not an appealing name for a cereal. What were they thinking?
Devil Dogs:
The 'devil' refers to the type of cake used which is a devil's food cake. The 'dog' probably has to do with the look and shape. It reminds me of a hotdog in a bun.
Cheez Doodles:
Cheese flavored corn puffs.... so that explains the Cheez part but I am unsure of the rest. I guess the puffs might look like those squiggly lines one might doodle on a paper.....hence the 'Doodle'
Fritos:
I kept thinking of corn fritters or frittatas (sp?). Maybe that's where they came up with 'Frit' for the corn chip. Again the adding of an 'o' seems pointless but it may have to do with a second syllable being more appealing to the consumer. The 's' I would think is a plural marker indicating more than one.
Thursday, April 1, 2010
Analysis of food metaphors
Cracked egg and few bananas shy of a bunch:
The source domain is food. The target domain is the state of the human brain. The metaphor compares the state of the brain to the state of the foods. A cracked egg is broken and not whole so the brain is considered to be fractured, not a whole entity. Same with the bunch of bananas, a bunch missing some of itself it is not whole anymore. We use this when we want to describe a person who's not all there.
You can't get blood from a turnip:
This source domain is food. The target would be people maybe more specifically peoples' stubbornness. You can only get from people what they are willing or able to give. They can't give you something they do not have to give. I have heard this metaphor used but more commonly I have heard people use ' you can't get blood from a stone'. We use this to describe a situation where it is very hard to get what one wants.
She's a tomato:
The source domain is food and the target domain would be women. I have heard this used in older movies but not so much today. It likens a young attractive woman to a tomato which is round, juicy and once called "love apples*" They were considered an aphrodisiac at one time. Depending on a person point of view this might be considered derogatory term to women but I always thought it was more entertaining than the use of dame or broad.
*(http://www.associatedcontent.com/article/2488394/potato_tomato_entomology_pg2.html?cat=7)
Tuesday, March 30, 2010
Metaphors mixed with food
Nuttier than a fruitcake
Don't stew over it
He's a couch potato
Two peas in a pod
Few bananas shy of a bunch
Thick as molasses
What a peach
She's a tomato
Long as a string bean
Cool as a cucumber
He's a cracked egg
Red as a beet
Don't be a prickly pear
Wrinkled as a prune
Cabbage head
Can't get blood from a turnip
Piece of cake
Bananas
Smooth as butter
Don't stew over it
He's a couch potato
Two peas in a pod
Few bananas shy of a bunch
Thick as molasses
What a peach
She's a tomato
Long as a string bean
Cool as a cucumber
He's a cracked egg
Red as a beet
Don't be a prickly pear
Wrinkled as a prune
Cabbage head
Can't get blood from a turnip
Piece of cake
Bananas
Smooth as butter
Thursday, March 25, 2010
Etymology of words you think you know
pickle c.1440, probably from M.Du. pekel "pickle, brine," from a Low Ger. root of uncertain origin or meaning (cf. Du. pekel, E.Fris. päkel, Ger. pökel). Originally a sauce served with meat or fowl; meaning "cucumber preserved in pickle" first recorded 1707. Figurative sense of "sorry plight" first recorded 1562.
pudding c.1300, "a kind of sausage: the stomach or one of the entrails of a pig, sheep, etc., stuffed with minced meat, suet, seasoning, boiled and kept till needed," perhaps from a W.Gmc. stem*pud- "to swell" (cf. O.E. puduc "a wen," Westphalian dial. puddek "lump, pudding," Low Ger. pudde-wurst "black pudding," Eng. dial. pod "belly," also cf. pudgy). Other possibility is that it is from O.Fr. boudin "sausage," from V.L. *botellinus, from L. botellus "sausage" (change of Fr. b- to Eng. p- presents difficulties, but cf. purse). The modern sense had emerged by 1670, from extension to other foods boiled or steamed in a bag or sack. German pudding, Fr. pouding, Swed. pudding, Ir. putog are from English. Puddinghead "amiable stupid person" is attested from 1851.
Word History: The Middle English word Pikel meant "a spicy sauce or gravy served with meat or fowl" as early as 1400. The middle Dutch word pekel referred to a solution, such as spiced brine, for preserving and flavoring food. After it came to the English language, the connotations of the word expanded to include brining for preservation, and to the ingredients that had been treated or transformed in the brine. The Dutch phrase in de pekel zitten, "sit in the pickle," probably gave rise to the figurative meaning of being "in a pickle" as being in a difficult or problematic situation. Modern slang adopted "pickled" as a synonym for drunk. (http://www.nyfoodmuseum.org/_pkwhat.htm)
Sweetbread: are the thymus (throat sweetbread) and the pancreas (heart or stomach sweetbread), especially of the calf and lamb (although beef and pork sweetbreads are also eaten). pancreas 1578, from Gk. pankreas "sweetbread (pancreas as food), pancreas," from pan- "all" + kreas "flesh," probably on notion of homogeneous substance of the organ.
sweet (adj.) O.E. swete "pleasing to the senses, mind or feelings," from P.Gmc. *swotijaz (cf. O.S. swoti, Swed. söt, Dan. sød, M.Du. soete, Du. zoet, O.H.G. swuozi, Ger. süß), from PIE base *swad- (Skt.svadus "sweet;" Gk. hedys "sweet, pleasant, agreeable," hedone "pleasure;" L. suavis "sweet," suadere "to advise," prop. "to make something pleasant to"). Sweetbread "pancreas used as food" is from 1565 (the -bread element may be from O.E. bræd "flesh"). To be sweet on someone is first recorded 1694. Sweet-talk (v.) dates from 1936 (in "Gone With the Wind"). Sweet sixteen first recorded 1826. Sweet dreams as a parting to one going to sleep is attested from 1908. Sweet and sour in cooking is from 1723, not originally of oriental food.
Taste Words
I set about looking through the somewhat barren cabinets in my house to find words to describe taste of foods on the labels. I skipped the Passover collection because it is specific for the holiday and only kosher is on everything. So here's my list:
rich
creamy
full bodied
tender
buttery
sweet
mild
spicy (hot)
tangy
pure
fresh
artificial
natural
Besides the obvious that these are all adjectives, each of these terms is used to describe the flavor of an item. I tried to list by categories that share similar semantic domains. It wasn't difficult but I did have to stop and think about it. Rich, creamy, full bodied, tender are best described as the texture or sensation caused by the flavor. Buttery, sweet, mild, and spicy (hot) are describing the flavors of the food or the taste sensation. They describe how your taste buds will (should) perceive the taste. Pure and fresh are best described as being quality. They lead one to believe they are free of chemicals. Natural and artificial for me best describe the how he taste was created. I wasn't sure if the last two fit in as taste terms. They do not necessarily describe the taste but since I noticed them on most packages I thought they should be included.
I am sure there is more analysis that can be done but that would require more time.
rich
creamy
full bodied
tender
buttery
sweet
mild
spicy (hot)
tangy
pure
fresh
artificial
natural
Besides the obvious that these are all adjectives, each of these terms is used to describe the flavor of an item. I tried to list by categories that share similar semantic domains. It wasn't difficult but I did have to stop and think about it. Rich, creamy, full bodied, tender are best described as the texture or sensation caused by the flavor. Buttery, sweet, mild, and spicy (hot) are describing the flavors of the food or the taste sensation. They describe how your taste buds will (should) perceive the taste. Pure and fresh are best described as being quality. They lead one to believe they are free of chemicals. Natural and artificial for me best describe the how he taste was created. I wasn't sure if the last two fit in as taste terms. They do not necessarily describe the taste but since I noticed them on most packages I thought they should be included.
I am sure there is more analysis that can be done but that would require more time.
Tuesday, March 23, 2010
If it walks, talks, and looks like a duck........
People have different ideas of what is a prototypical object for any category. Maybe most people in the US might think a sparrow is as good prototypical representation of a bird but in other countries it might be another species that is a better representation.
I have learned from my travels that not everyone has the same idea of meat. When I think of meat, I associate it to red meat. But when you order meat in other countries it may not be what one expected. When I order schnitzel in Israel, I expect to receive breaded chicken breast but when I ordered schnitzel in Germany it was breaded veal. In some countries they serve veal, duck or lamb instead of chicken or beef. Some even serve goat's meat, although I have never tried goat.
When I ordered chicken parmigiana in Amsterdam I certainly did not expect it to have a slice of eggplant instead of cheese on it. What I thought to be a prototypical idea of Italian food was completely changed and I was a little thrown by this. I made the assumption that they just did not understand the idea of parmigiana. But maybe it wasn't a miss understanding so much as a different idea of the prototypical representation of chicken parmigiana.
I have noticed more than once that the menu's in foreign countries translate an item as chicken. But when you ask the waiter/ess if it is really chicken or another edible bird they will tell you that it is duck or pheasant not chicken. I have learned to always ask exactly what the white or red meat is an not to trust the translations.
I have learned from my travels that not everyone has the same idea of meat. When I think of meat, I associate it to red meat. But when you order meat in other countries it may not be what one expected. When I order schnitzel in Israel, I expect to receive breaded chicken breast but when I ordered schnitzel in Germany it was breaded veal. In some countries they serve veal, duck or lamb instead of chicken or beef. Some even serve goat's meat, although I have never tried goat.
When I ordered chicken parmigiana in Amsterdam I certainly did not expect it to have a slice of eggplant instead of cheese on it. What I thought to be a prototypical idea of Italian food was completely changed and I was a little thrown by this. I made the assumption that they just did not understand the idea of parmigiana. But maybe it wasn't a miss understanding so much as a different idea of the prototypical representation of chicken parmigiana.
I have noticed more than once that the menu's in foreign countries translate an item as chicken. But when you ask the waiter/ess if it is really chicken or another edible bird they will tell you that it is duck or pheasant not chicken. I have learned to always ask exactly what the white or red meat is an not to trust the translations.
Monday, March 8, 2010
Foreign Food List
Ok so 25 food items that have non English names.
1. hummus
2. tehina
3. pita
4. taco
5. burrito
6. lasagna
7. enchilada
8. manicotti
9. baklava
10. schnitzel
11. croissant
12. cous cous
13. baba ganoush
14. cordon bleu
15. parmigiana
16. fettucini
17. ravioli
18. souvlaki
19. lo mein
20. wonton
21. felafel
22. jalapeno
23. mousaka
24. schwarma
25. gyro
I think the connection between all of these words is that they are all nouns. I didn't group them according to cuisine type or anything so convenient. I just tried to think about the various foods that I know that have names not in English and came up with this list.
1. hummus
2. tehina
3. pita
4. taco
5. burrito
6. lasagna
7. enchilada
8. manicotti
9. baklava
10. schnitzel
11. croissant
12. cous cous
13. baba ganoush
14. cordon bleu
15. parmigiana
16. fettucini
17. ravioli
18. souvlaki
19. lo mein
20. wonton
21. felafel
22. jalapeno
23. mousaka
24. schwarma
25. gyro
I think the connection between all of these words is that they are all nouns. I didn't group them according to cuisine type or anything so convenient. I just tried to think about the various foods that I know that have names not in English and came up with this list.
Thursday, March 4, 2010
Flavor du Jour
In Elizabeth Rozin's book, "The Flavor Principle Cookbook" she talks about the idea of the flavor principle. She describes this as an identifying mixture of flavors that are consistently used in a cuisine and can help one to identify that cuisine to a culture. I never stopped to think about the seasonings that identify the foods I like but I have commented on seasonings of certain cuisines which prevent me from eating them.
Although, I probably couldn't identify, without some help, what those flavors consist of I can say that I do not enjoy the flavors of Tex-Mex and I do not enjoy the flavor of curry, which I have now learned the most common spices curry contains (garlic, cumin,ginger, turmeric, coriander, cardamom, and hot pepper). Many of these flavors in the curry mix I find pleasing but mixed with these other various seasonings, not so much.
My family's background is of European Jewish decent and many of the recipes handed down, by those who immigrated from Russia, contain the use of chicken fat and onions. Israeli food is definitely identified by the lemon and parsley. If I ordered hummus and it didn't have one of these items it would not have the same flavor. It would be harder to identify the cuisine to the culture that it is associated.
Even among the various Middle Eastern cultures, each has their own flavoring for foods. Hummus made in Israel does not taste the same as hummus made in Egypt, even though both contain lemon and parsley. Maybe the Israelis use more garlic or the Egyptians add some other spice or flavor, they definitely have a distinct flavor from one another.
I would think that many people do not consciously contemplate the specific flavors associated to certain ethnic cuisines. Nevertheless, I would imagine that a person interested in Japanese flavor principle would find it out of place if their food was prepared using the flavor principal of Korea instead.
Tuesday, February 23, 2010
The Language of Menu....
I looked at the language used in a menu from Blitzburger (Blitzburger Menu). Their speciality is burgers, which the name gives away but there is a large variety of other types of food available. It isn't a fancy restaurant, in fact, just the opposite. It is a family oriented restaurant and the menu is pretty plain in the language used.
The first thing I noticed was the headings for the different sections of the menu. Instead of using the standard "Appetizers" it starts with "Getting Things Started". They also have "Homestyle Soups" and "Spectacular Salads". Having had one of those "Spectacular ( I assume they are using the meaning of large and obvious) Salads", I can attest that they are large but I am not sure how one can judge it to be spectacular. Most of the other headings are just what they say ie; burgers, paninis, wraps, shakes and stuff, and desserts.
They use the terms 'Homestyle' and 'Homemade' a lot through the menu. It makes one think that they are trying to create solidarity with the community they serve. The intended meaning most likely to lead the community to feel that eating here is just like eating at home.
With the exception of these terms, they use very little to describe the food outside of listing the ingredients of each entree. They do not have terms like succulent or hearty that I have seen in other restaurant menus. I feel that this also lends to the down to earth, we are also regular joes, feel that this menu exudes. Although they clearly state that they have 'lip-smacking pickles' and their "Signature coleslaw', there is little else language wise to help sell the items on the menu.
The first thing I noticed was the headings for the different sections of the menu. Instead of using the standard "Appetizers" it starts with "Getting Things Started". They also have "Homestyle Soups" and "Spectacular Salads". Having had one of those "Spectacular ( I assume they are using the meaning of large and obvious) Salads", I can attest that they are large but I am not sure how one can judge it to be spectacular. Most of the other headings are just what they say ie; burgers, paninis, wraps, shakes and stuff, and desserts.
They use the terms 'Homestyle' and 'Homemade' a lot through the menu. It makes one think that they are trying to create solidarity with the community they serve. The intended meaning most likely to lead the community to feel that eating here is just like eating at home.
With the exception of these terms, they use very little to describe the food outside of listing the ingredients of each entree. They do not have terms like succulent or hearty that I have seen in other restaurant menus. I feel that this also lends to the down to earth, we are also regular joes, feel that this menu exudes. Although they clearly state that they have 'lip-smacking pickles' and their "Signature coleslaw', there is little else language wise to help sell the items on the menu.
Tuesday, February 16, 2010
Term Paper revisited
What:
I have decided to write my term project about the use of terms such as 'organic' and 'all natural' used on labels for many different foods. These terms, which have even spread to the cereal aisle (Kellogg's does offer Organic Rice Krispies), have certain restrictions for use by the government and require that the language not be used if certain requirements are not met. But what does it mean when it says 100% organic vs all natural? Or organic vs contains organic ingredients? I would also like to look at how the consumer reacts to these various terms to determine if they know the difference between them and find out if they would be more likely to purchase an organic product over a non organic product.
Why:
Most people do not understand the differences between the various terms. In doing a bit of research I have discovered that the various terms do not have the same meanings.Curiosity makes me wonder if people would buy a product because it is organic over a non organic or all natural one.
How:
Most of my research will be computer based. I will look at terms such as "100 percent organic, organic, made with organic ingredients and all natural and determine the differences between all these terms based on the dictionary definition and the government standards. I will talk to friends and family and see what they really understand of these terms and how they feel about purchasing organic vs non-organic products.
Community Cookbook
"The New York Times Passover Cookbook" - This a collection of recipes that have appeared in the NY Times over fifty years. Obviously it contains recipes connected to the Jewish holiday, Passover.
Looking at the contents, the recipes are organized based on the order they appear during the seder, Passover meal. It begins with the Haroseth, a mixture made of apples and nuts or sometimes dates and figs. The book ends with a chapter called Before the Afikomen, which is the hidden piece of matzoh the kids search for while dessert is served which is what this section contains, desserts and sweets. The in between chapters include everything from soups and tsimmes to brisket and roasted chicken. All the fixings for a seder!!!!
There is an introduction about observing Passover. In the introduction the writer talks about what Passover means to them and shares some of her personal memories to the mix. The author gives the history of the holiday. She talks about the meaning of the Hebrew words that are used such as 'Seder' (order) and how this "refers to the rules that govern every aspect of the meal" (pp XVi: Introduction by Joan Nathan). Each section also gives background or traditional history of the foods in that section.
Several of the recipes give a little blurb about the person who submitted the recipe and any history of how the recipe came into their possession. Although some just tell from which collection they have come from or why the the person feels the recipe is suited to the holiday. Every recipe has a clear list of ingredients required and the directions are all in a numbered list. Here is an example:
Looking at the contents, the recipes are organized based on the order they appear during the seder, Passover meal. It begins with the Haroseth, a mixture made of apples and nuts or sometimes dates and figs. The book ends with a chapter called Before the Afikomen, which is the hidden piece of matzoh the kids search for while dessert is served which is what this section contains, desserts and sweets. The in between chapters include everything from soups and tsimmes to brisket and roasted chicken. All the fixings for a seder!!!!
There is an introduction about observing Passover. In the introduction the writer talks about what Passover means to them and shares some of her personal memories to the mix. The author gives the history of the holiday. She talks about the meaning of the Hebrew words that are used such as 'Seder' (order) and how this "refers to the rules that govern every aspect of the meal" (pp XVi: Introduction by Joan Nathan). Each section also gives background or traditional history of the foods in that section.
Several of the recipes give a little blurb about the person who submitted the recipe and any history of how the recipe came into their possession. Although some just tell from which collection they have come from or why the the person feels the recipe is suited to the holiday. Every recipe has a clear list of ingredients required and the directions are all in a numbered list. Here is an example:
| Andre Balog's Chicken with Fresh Herbs and 40 Cloves of Garlic Recipe from: The New York Times Passover Cookbook - Makes: 6 servings | |
| Andre Balog, who taught kosher cooking in New York City, adds a mixture of fresh green herbs this traditional French recipe. He considers this a symbolic Passover dish, since the Jews wandered for forty years in the desert before reaching the Promised Land. The garlic flavor is mild because the cloves are cooked whole. Be careful not to slice or otherwise damage the cloves; that releases an enzyme that produces the intense garlic flavor. | |
Ingredients:
|  New York Time Passover Cookbook |
| 1. Separate but do not peel the cloves of garlic. 2.Combine the 2 tablespoons olive oil, salt, pepper and sugar. Roll the garlic cloves in this mixture and set aside. 3.Preheat oven to 425 degrees F. 4.Place the remaining 1/2 cup olive oil in a Dutch oven, reserving a little to sprinkle over the chicken. Place the chicken in the Dutch oven, then sprinkle olive oil, salt and pepper over the top. Place the garlic around the chicken. 5.Mix the parsley, chives, basil, thyme, cilantro, chervil and bay leaf Sprinkle over the chicken. 6.Cover and bake for 1 hour. Remove the bay leaf and serve I noticed that a majority of the recipes look fairly easy to follow, making it more accessible to people of different skill levels. Also, most of the recipes give clear instructions for the preparation of the food. Even myself, an unskilled cook, might be able to successfully make one of the many recipes in this cookbook. | |
Monday, February 8, 2010
Term Project
I have decided to write my term project about the use of terms such as 'organic' and 'all natural' used on labels for many different foods. These terms, which have even spread to the cereal aisle (Kellogg's does offer Organic Rice Krispies), have certain restrictions for use by the government and require that the language not be used if certain requirements are not met. I will look at how the different companies use these terms to sell their product to consumers who are trying to eat healthier and take a closer look at the many ingredients ( some items most can't pronounce) to determine how natural is 'all natural'...I will also compare the different uses of the words by companies on different types of foods. Maybe only certain types of food get labelled 'organic' as opposed to 'all natural'. I am planning to focus on mostly prepackaged goods like rices, pastas, and cereals but I may also take a look at some of the dairy products.
The best way to collect data is to go to the supermarkets and take a closer look at the wording on many labels and uses of the varying terms. I will also have to research what some of the ingredients actually are to determine if they really are natural.
The best way to collect data is to go to the supermarkets and take a closer look at the wording on many labels and uses of the varying terms. I will also have to research what some of the ingredients actually are to determine if they really are natural.
Thursday, February 4, 2010
Recipe in Tweet?
Looking at recipes on Twitter, I thought my head might spin around and off. I would never be able to cook from one of these recipes. Here's and example:
Ris a L’amande: Denmark. Boil2c milk; +c arborio. Cvr@low45m. Cool; +2T sug/c chopd almond+1 for luck. Whip1⅔c crm; fold. Srv w CherrySauce.
Okay, so the first thing is the name of the dish. Easy enough. I assume the next word tells the reader the country of origin. Then I am to boil milk and a cup of an item I would have to look up to know what it is. Then the author writes something that doesn't give me a clue as to what I am supposed to do next, although I know I am to do this action for 45 minutes. And the recipe goes on using a shorthand, some of which I understand and some of which makes me go HUH???
So I am to make an attempt to write one of recipes only using 140 characters. How does one do that? How do you get across to your audience what they need to do in order to create this great dish? Well I am about to try and discover these answers.
MacnChez: 8ozmac; mix 3tbflour,2cmilk,1/2tslt/pep,3tbbut. 4 sauc; ad2/3chez & melt; pour over mac; ad bredcrums/ex chez; bake@350/30min
Well now I am curious to see if anyone can follow this recipe? :)
Recipe Schmecipe!!
Since we are to compare two versions of a recipe, I began the arduous search of trying to locate a couple of cookbooks in my parent’s house. I was surprised to discover that they actually had quite a few cookbooks unfortunately none of them are from this century. So I picked two books from the collection and started to look through them.
Besides these cookbooks being almost as old as Methuselah, I found what I was looking for and I decided to compare two recipes for pot roast. The first one comes from ‘My New Better Homes and Gardens Cook Book, which has no front or back cover, and the second comes from ‘The New Settlement Cook Book’, which has both covers ;).
Beef Pot Roast - from ‘My New Better Homes and Gardens Cook Book’
Select a 3-4 pound chunk or rump pot roast. Wipe with a damp cloth, dredge with flour, sprinkle with salt and pepper to taste, and brown on all sides in 2 tablespoons of fat. Add ½ cup water. Cover and simmer 2 ½ - 3 hours or until tender, adding more water as needed. If desired, add whole onions and carrots the last 45 minutes; 15 minutes before serving, pour ½ cup chili sauce and 1 teaspoon Worcestershire sauce over meat. Or 2 cups unsweetened cranberry sauce may be poured over the meat immediately after browning. (Serves 6-8)
Pot Roast (No. 1)– ‘The New Settlement Cook Book’
2 ½ lbs of beef (chuck, 1 sliced celery root
rump or flank steak) 2 tablespoons drippings
½ cup boiling water 1-tablespoon flour
½ cup boiling water 1-tablespoon flour
1 or 2 bay leaves 1 onion, chopped fine
1 medium carrot Salt and Pepper
Season meat as desired. Heat the fat and fry the onion in it until light brown; add the meat, brown on all sides to keep in juices. Pour on the boiling water, add bay leaves and carrot, cover tightly, simmer slowly about 2 ½ hours or until tender. Add a little boiling water to prevent burning. One-half hour before serving add 1 cup canned tomatoes. Thicken gravy with 1-tablespoon flour mixed with a little cold water. Serve with Franconia Potatoes.
The first thing I noticed about first recipe is that it does not give a list of ingredients. The recipe just starts right into the selecting of meat and then what to do with it and suggests ingredients that you, as the cook, might think would taste good with the meat. I found it interesting that it starts off with the type of meat you should use but then never again actually uses the words rump roast or chuck. Almost at the end, the recipe states that ‘a cranberry sauce may be poured over the meat’. It uses the generic term ‘meat’ instead of beef, chuck, or rump. The use of pronouns is also non-existent in this recipe. It never makes a direct reference to who is being addressed.
The second recipe at least lists the items that will be used in cooking the roast. The first sentence is more a fragment of a sentence than a whole sentence. The sentence structure would not probably be considered grammatically correct. Are these parts of sentence structure purposely left out to shorten the length of the recipe? Or maybe it’s the way recipes are structured, just different from other types of discourse.
So I decided to look at a third cookbook to try and compare the style and structure of the sentences used. I looked at the ‘Time Life International Cookbook’. In this cookbook, they used full sentences in the instructions. This recipe seems to be for the less experienced cook. It contains explicit information on what the cook needs to do in order for the recipe to come out as expected. It even describes the pan or bowl that should be used in making the pot roast.
There is a different use of language in each of the cookbooks but all seem to have close patterns. All three of them do not use pronouns and each seems to have it’s own intended audience. As I said I am not a cook. Trying to follow a recipe is not easy even though I understand the words being used. They seem disjointed and lacking order. I find that when reading the recipes I feel frustrated and annoyed. I wonder if the structure of the recipe affects my ability to understand the joy of cooking?????
Thursday, January 28, 2010
I eat alone, yeah with nobody else
While reading 'A Place at the Counter: The Onus of Oneness' by Mary Lukanuski, I found myself thinking about the George Thorogood song, 'I Drink Alone'. Change drink to eat and the lyrics describe my thoughts on the subject of eating solo.
'I drink alone, yeah, with nobody else.
I drink alone, yeah, with nobody else.
Yeah, you know when I drink alone, I prefer to be by myself.'
I enjoy eating alone. I never thought of myself as an outcast, although those that observe my solo meals might think otherwise. I am comfortable being with myself more so than being with other people. I suppose that might make me an introvert but the reality is I like the quiet and calm that it affords. It's not that I don't enjoy having meals with my friends and family. I do enjoy their company. But it is not a necessity or requirement for me.
Lukanuski writes that "At one time or another we have eaten by ourselves. We probably did so out of situation (we didn't have anyone to eat with) or schedule ( there wasn't time to invite a companion), and we probably were all too aware of how uncomfortable it felt being by ourselves." pg 112. I don't disagree with her statement but I feel there are more reasons that some people eat alone. There are somedays that I do not have the desire to be social while eating and somedays I just want to be alone. But I do not remember feeling uncomfortable while dining solo.
'I drink alone, yeah, with nobody else.
I drink alone, yeah, with nobody else.
Yeah, you know when I drink alone, I prefer to be by myself.'
I enjoy eating alone. I never thought of myself as an outcast, although those that observe my solo meals might think otherwise. I am comfortable being with myself more so than being with other people. I suppose that might make me an introvert but the reality is I like the quiet and calm that it affords. It's not that I don't enjoy having meals with my friends and family. I do enjoy their company. But it is not a necessity or requirement for me.
Lukanuski writes that "At one time or another we have eaten by ourselves. We probably did so out of situation (we didn't have anyone to eat with) or schedule ( there wasn't time to invite a companion), and we probably were all too aware of how uncomfortable it felt being by ourselves." pg 112. I don't disagree with her statement but I feel there are more reasons that some people eat alone. There are somedays that I do not have the desire to be social while eating and somedays I just want to be alone. But I do not remember feeling uncomfortable while dining solo.
Although I doubt I would be considered part of the 'norm', I don't recall ever looking at a solo diner and feeling sorry. I do not think that I would invite them to join me in view of the fact that I would feel like I am intruding on their private time or moment. It never crossed my mind that some of the other diners might be looking at me with feelings of pity or suspicion because I was eating alone. It didn't occur to me that I was making such an eating etiquette fax paus. Next time I am sitting in a diner by myself, I will have to remember to observe the people around me.
The author mentions M.F.K. Fisher and quotes a passage about her opinion on eating alone. I do not know much about M.F.K. Fisher, I had to look her up to learn who she was, but I do like her attitude about eating by oneself. She writes in 'The Gastronomical Me', "...I could eat what I wanted and drink what I wanted...". She found a freedom in eating solo, a feeling of independence, that I find admirable. She had a capacity to be alone which I identify with.
Eating is a necessity. When I am hungry I go purchase a meal. Sometimes I eat out and sometimes I eat in. Sometimes I eat with friends. The only requirement for me is that I get the essential nutrition my body needs and that I don't have a bad reaction to the food. Although I, like most others, do enjoy the conversations and socialization that can go along with sharing a meal, I can also enjoy a solo meal with me being my only companion.
The author mentions M.F.K. Fisher and quotes a passage about her opinion on eating alone. I do not know much about M.F.K. Fisher, I had to look her up to learn who she was, but I do like her attitude about eating by oneself. She writes in 'The Gastronomical Me', "...I could eat what I wanted and drink what I wanted...". She found a freedom in eating solo, a feeling of independence, that I find admirable. She had a capacity to be alone which I identify with.
Eating is a necessity. When I am hungry I go purchase a meal. Sometimes I eat out and sometimes I eat in. Sometimes I eat with friends. The only requirement for me is that I get the essential nutrition my body needs and that I don't have a bad reaction to the food. Although I, like most others, do enjoy the conversations and socialization that can go along with sharing a meal, I can also enjoy a solo meal with me being my only companion.
Wednesday, January 27, 2010
Tuesday, January 26, 2010
While looking for the background on french fries.....
..... I stumbled across this interesting article.. Enjoy
Etymology of Food
Encyclopedia of Food and Culture | 2003 | Dalby, Andrew
"Anglo-Norman was also the source of names for cooking methods, fry (French frire ) and boil (French bouillir )."
Etymology of Food
Encyclopedia of Food and Culture | 2003 | Dalby, Andrew
"Anglo-Norman was also the source of names for cooking methods, fry (French frire ) and boil (French bouillir )."
The Language and Culture Cocktail
This chapter by F.L. Johnson, “Cultural Dimensions of Discourse” in 'Speaking Culturally', talks about the connection between culture and language and the influence each has upon the other. It looks at the many aspects of culture and language being used to shape the lives of people in a society and how culture and language from different backgrounds can be understood by someone who has a connection to the different communities.
Having lived in Israel which has a very different culture from the U.S., it allowed me an opportunity to observe how we use language to pass along our culture.The family that I lived with used the Friday night Shabbat dinner preparation to discuss various topics. The mother used the preparation time to pass along recipes from her Kurdish background. She used language of cooking in handing down her culture to her children and myself. You must understand that I come from a family, which had Friday night dinner together ( the Jewish Sabbath), and family dinner on Sundays, but my sisters and I didn’t really participate in the preparation or the cooking. We just came down when it was ready. My parents both worked when I was growing up, so we ate a lot of TV dinners and various other take-out. So it was a culture shock to be expected to participate in preparation, cooking, and serving of dinner, one that I quickly overcame. I discovered that it was very interesting to observe this process that was so foreign to me. I also learned new words, not only Hebrew but in Kurdish.
Being in Israel with that family and participating in their customs brought back many memories of my great grandmother. She would stay with us when I was younger. She liked to cook and used the time to talk about her family in Russia (it was still called Russia when I was a kid but the town is now in what is officially the Ukraine). She made the attempt to pass along her culture from her childhood to us, even if we were to young to really understand it. She not only used cooking but she would tell stories while we did laundry and while we cleaned. Unfortunately, I do not have a clear recollection of what she said but I do remember her taking the time to pass along her culture to me, even if I couldn’t appreciate it at the time.
Thursday, January 21, 2010
The why and the reasons
Origin: From Old English fōda, from Proto-Germanic fod-,by Grimm's law from Proto-Indo-European peh₂, poh₂ (“‘to protect’”).
Language
A body of words an the systems for their use common to a people who are of the same community or nation, the same geographical area, or the same cultural tradition
I am doing this for a course I am taking about the Language of Food. I decided to take the class because it sounded very interesting and it is one of those courses that is different. I am a budding linguist and I do not claim to be a food expert or anything of the sort. I do not like to cook and prefer someone else do the cooking, hence lots of take out. I have a strange relationship with food, due to food allergies. I have become a very picky eater. The list of things I can eat grows smaller every day. I make my family and friends nuts when we go out to eat asking lots of questions.
Traveling around the world, I have been lucky to sample some of the various foods. Some of which I really enjoyed like the pizza and paninis in Rome. Some of the cuisine was not as tasty like the veal in Berlin. I have an affinity for Middle Eastern foods, probably my favorite thing to eat. But this is possibly because I can eat most of it without a bad reaction.
I spend a lot of time reading the list of ingredients on the packaging of foods. I chuckle when I look at the boxes labeled organic, as I usually find that there isn't even one organic item in the list of ingredients.
Definitely makes one begin to wonder about what is truly in the food that we ingest.
Language of Food
Language of Food
Unfortunately, I was unable to access the whole article, not even in the Sprague Library. But from the first part of the article, I think the author's association of food and comfort was very true. We do use food to try and make people more comfortable in an unknown situation. Parents use food to soothe a sick child in the same manner. We use 'comfort foods' to appease people, old and young, on regular basis.
I remember being sick as a child, my mother always made her 'all healing' chicken soup. Since she told us that it would make us feel better, it always did. Was it the words of reassurance from her or was it the actual soup? I think that it was her assuredness that it would make us feel better. That and the fact that mom sat with you as you ate the healing soup.
Food is regularly used to try to make people feel better or to soothe anxeity in unknown situation or even to comfort those who are bereaved. In some parts of the world, people bring pies and cakes to new neighbors to welcome them into the area. Some cultures insists that you must eat when you visit in their homes. In all these situations, food is offered as a way of comforting the person into new and unknown situations.
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