NFS 53 1st Edition Lecture 23Outline of Last Lecture I. Functional roles or properties of sugarsII. Sugar moleculesIII. Soluble sugar and waterIV. Crystallization and interfering agentsV. Sugar cookeryVI. Sugars and non-enzymatic browningOutline of Current Lecture I. A “knack” for cooking: what are the required tools?a. What do we know about food and culture?b. Cooking today in the united statesc. Looking closely at cookingd. Cooking, tools, and skillse. Learning to cookCurrent LectureI. A “knack” for cooking: what are the required tools?a. What do we know about food and culture?i. “What do we know of nutrition as a creative force in human societies and cultures? In comparative works an accidental, scrappy and unsatisfactory account is given of it; while in the records of field-work we mostly look in vain even for a mention of the manner in which people eat their food, and its influence on social life….” These 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.Brownislaw Malinowski (Preface for Audrey Richard’s Hunger and Work ina Savage Tribe, 1932)b. Cooking today in the united statesi. An every day and every where practiceii. An increasingly episodic practiceiii. An increasingly commercial practiceiv. A practice associated with gender (women’s work), race (slave work, immigrant work), and class (manual work)c. Looking closely at cookingi. Ethnography and Historiographyii. Interviewsiii. Videography of Cookingiv. Archival Researchv. Cookbook Analysisd. Cooking, tools, and skillsi. Can starting with a cook and his or her know how, bring a new understanding of tools, seeing them as “the practice of a skill rather than the operation of a technology?”ii. Which comes first, the tool, or the way someone classifies the tool? Whatare the implications for looking at cooking across both time and space?iii. “Reading” the Videos and the meaning in actioniv. The premise: we all reveal our skills, and how we use our skills in context, through unconscious gestures.v. All cooks must learn to cook, and learning to cook is not a simple process.vi. The labor of cooking: does the environment facilitate cooking or do we adapt our cooking to our environment?vii. The case of the American home kitchen.e. Learning to cooki. Do the methods we use to learn to cook simply reflect where cooking happens and who owns
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