#foodstudies

[hofculctr]

Hofstra University

Radical Food Geographies: Power, Knowledge and Resistance with Kristin Reynolds PhD, The New School

Ms. Reynolds will talk about her new book.

Monday, April 14, 11:20 a.m.-12:45 p.m. 246 East Library Wing, Joan and Donald E. Axinn Library, Second Floor South Campus.

[ikrah24]

What is Food and Textile Studies about  and why did I want to become a teacher?

Food and Textile Studies is a variety of practical activities. I have a broad range of subject knowledge and practical skills.   As part of their work with food, I learnt how to cook and apply the principles of nutrition and healthy eating, teaching and love cooking and developing a range of life skills.

In Food classes I have learnt about a wide-range of practical cooking skills and techniques and the use of different equipment, the main nutrients, the functions and the main food sources, how to adapt recipes to fit in with the dietary guidelines, the source, seasonality and characteristics of a broad range of ingredients, tasting and comparing food products using sensory evaluation. 

As for textile I have studied it till Grade 9 only. I was taught about a wide range of practical skills including: how to sew by hand and use a sewing machine, how to work safely with textiles equipment, how to design a textile product*, how to apply decorative techniques and the differences between natural and man-made fibres.

In grade 8, I clearly remember I made a knee-length short and it was then painted with acrylics paint. *

Well, teaching has been my dream profession since I was in grade7 and has motivated me to be my best self ever since then.  I always wanted to inspire children and become a positive role model in their lives. During my Upper classes I have faced many challenges at school especially in my Food Studies classes. Thankfully, with the help of my parents and teachers I have been able to overcome every obstacle! Henceforth, I decided to stick to my dream profession. Food Studies is quite challenging and I have accepted them as I was fond of the subject area. Eventually, I realised that those challenges have shaped me in becoming a more responsible, and multi-talented individual. ✨

Becoming a teacher gives you the opportunity and privilege of making an impact on society by shaping the next generation through providing them the tools and knowledge to form their own opinions, make a contribution, and influence society in the future. Teachers do much more than simply teach subject material.💯

I really wish that one day I can be a sort of inspiration for a student! 🤞🏻

[reciperenovator]

@christina_adams_author is this week’s guest on THE BLUE AND YELLOW KITCHEN, my cooking and culture show. We will be talking about her memoir CAMEL CRAZY and making something from camel milk! Wanna guess what we will be making? Leave your best prediction in the comments below 😉. The show debuts every ‪Wed at noon‬ PT on Facebook Watch and then on IGTV.
 To check out the show, go here: ‪‬ http://bit.ly/BYKitchen Stay tuned Wednesday, July 15 at 12 pm PDT. Camel Crazy is available from all bookstores now. To learn more about Christina, visit her at www.christinaadamsauthor.com #Cooking #cookshow #culture #foodstagram #foodstudies #recipes #literature #cooksandbooks #foodforthought #appetitesoftheheart #kitchen #camels https://www.instagram.com/p/CClvIAMBD1w/?igshid=1x9fhqsmes1l9

[historyinculture]

Cookbooks and Contagion: Recipes for Caring from Fannie Farmer

Fannie Farmer (1857-1915) prefaces her best-selling cookbook The Boston Cooking-School Cook Book (1896) not with a recipe or a personal narrative, but with a plea for knowledge, education, and consideration for what we eat and how we cook. "Then," she writes, "disease will be less frequent.While mod...

[shesnickyy]

[alexiaturlin]

#outdoorlife #anniviersformation #ecoledestjean #foodstudies #hippocrepiscomosa #valaiswallis (à Saint-Jean, Switzerland)

[spoonsandbooks]

Serious work - #gin tasting #foodnerd #foodstudies

[milkinthemedia]

Early Evidence of Cheesemaking

These perforated pieces of pottery were excavated from a site in Poland by Peter Bogucki and have been proven to show early evidence of cheese making dating back around seven thousand years ago. The holes in the bowl he theorizes were used to separate the curds from the whey.

He believes the excavation site is on the “northern fringe of the earliest farming settlements” and people were still hunter gatherers at the time. This evidence is also considered important as cheese is a high energy food that is transportable, enabling the people who made the cheese to travel distances without having the worry of hunting or finding food. It would also be a good food source during months of scarcity such in winter when animals and plants are less available. 

Whilst this item is the earliest evidence that we have of cheesemaking, it is likely that cheesemaking actually started in multiple places around the world as well as ten thousand years ago when animals were first domesticated.

Can you imagine making cheese with this? 

Citation

https://www.princeton.edu/news/2013/01/09/clay-pot-fragments-reveal-early-start-cheese-making-marker-civilization