NFS 53 Lecture 4 Outline of Last Lecture I. Sensory ExperienceII. TasteIII. Taste v FlavorOutline of Current Lecture I. RecipesII. Perfection Salad readingIII. Nutrition, Diet, HealthIV. Scientific CookeryV. PizzaCurrent LectureI. What is a recipe?a. Repository of cultural knowledgeb. Product of a social experimentsc. Establish or create a cuisined. Oral transmission of knowledgee. Guidesf. BlueprintsII. Recipes: Complicated Textsa. Recipes as a shorthand:i. Serves as a quick shorthand summary of already shared practicesii. “Memory Jog” or orally transmittediii. Culture includes shared cooking knowledgei. (I.e.) The American Frugal Housewifea. Written by Lydia Marie ChildThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.b. 1st cookbook published for an American audienceb. Recipes as a chatty reminderi. Community cookbookii. Subgroups within a larger society to share certain cooking methodsi. (I.e.) Famous Recipes from Old Virginiaa. Self-published by women in 1941c. Recipes as a definitive testi. Right or best way to make a certain dishii. Dish is culturally and historically establishediii. Sets a standardIII. The recipes changes culturea. Practices are considered problematicb. Values are changingc. Shapiro’s argument about the concepts of the body, health and recipes in the emergence of scientific cookeryIV. Perfection Salad by Shapiro readinga. Women who were reformers and wanted to modernize the American diet through the scientific approachi. Reform ingredients, techniques, dishes and mealsV. Nutrition, Diet, Healtha. 19th century, nutrition was becoming importantb. Scientific study of food as a mean of delivering sustenance to the bodyc. Creation of food professionals (nutritionists, economists, dietitians)VI. Scientific Cookerya. Food valueb. Systematic measurementsc. Kitchen proceduresd. Process of digestionVII. Pizza: a Part of the Flatbread Categorya. Made for over 6000 yearsb. Grains used: wheat, rye, corn, oats, millet, sorghum, teff, rice, buckwheatc. Legumes: potatoes, lentilsd. Turned hard grains into edible foodse. Leavened v Unleavenedf. Flour + waterg. Kneading and rollingh. Cooking method- dry
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