Author Archives: isimpson16

Bibliography

Bellows, Anne. “KITCHEN CULTURE IN AMERICA: POPULAR REPRESENTATIONS OF FOOD, GENDER, AND RACE (Book).” Food & Foodways: History & Culture Of Human Nourishment 11.2/3 (2003): 172-176. Academic Search Complete. Web. 11 Apr. 2012.

Kitchen Culture In America is a collection of essays that explores the role of the females in the kitchen over a century in America and how the kitchen is a place that has helped in defining gender roles in America.

 

Fraterrigo, E. “The Answer to Suburbia: Playboy’s Urban Lifestyle.” Journal of Urban History 34.5 (2008): 747–774. Web.

Fraterrigo’s discusses gender and domesticity in playboy magazines.  He also explores the meaning of food in a domestic household as well as the gender roles in the kitchens during the 1960’s.

 

Deutsch, Jonathan. ““Please Pass The Chicken Tits”: Rethinking Men And Cooking At An Urban Firehouse.” Food & Foodways: History & Culture Of Human Nourishment 13.1/2 (2005): 91-114. Academic Search Complete. Web. 11 Apr. 2012.

In this text, Jonathan takes an interest in studying what happens when men, specifically firemen, become the primary cooks for a group of people.

 

Clee, Nicholas. “Mind The Gender Gap.” New Statesman 136.4847 (2007): 52. Academic Search Complete. Web. 11 Apr. 2012.

This article discusses the differences that can be seen in food cooked by women and food cooked by men whether it is a celebrity or just in the household.

 

Swenson, Rebecca. “Domestic Divo? Televised Treatments Of Masculinity, Femininity And Food.” Critical Studies In Media Communication 26.1 (2009): 36-53. Academic Search Complete. Web. 11 Apr. 2012.

This article explores the connections between cooking and gender and how the Food Network represents these issues in its production.

 

Newman, Andrew Adam. “Half Baked.” Mediaweek 20.11 (2010): 8-10. Academic Search Complete. Web. 11 Apr. 2012.

This article deals with manufactures marketing toys that would allow younger boys to become interested in playing chef as well as well as how cooking shows starring men have become more popular among boys with ages in the range of 2 to 11.

 

“WATCHING WHAT WE EAT: The Evolution Of Television Cooking Shows.” Kirkus Reviews 77.7 (2009): 353. Academic Search Complete. Web. 11 Apr. 2012.

In this book the author begins analyzing the role of cooking segments that were broadcasted on the radio as well as the first cooking shows in the periods from 1945-1962. The majority of his book is circled around one hostess in particular, Julia Child, and how she brought French cooking to the suburbs.

 

Research Paper Proposal

For my research paper, I have finally decided to explore the growing presence of men in the kitchen. In the past cooking was left for the women and wasn’t seen as very masculine, but somehow over time it has changed and in many households the men may even do the majority of the cooking. I would like to research how this came to be and how cooking has become to be more masculine especially how it is portrayed in  some forms of media. I would also like to perhaps set up a comparison of male cooking shows to female cooking shows and how they differ in things such as theme, set, camera angles and the style in which it is edited for the final TV version.

Brainstorm

I don’t always watch the food network, but when I do, I notice that there are more men that are becoming hosts of these shows, which I think is interesting. Cooking used to be seen as something that only women partook in. Men would simply come home and expect dinner to be prepared, however more and more men are entering the Kitchen. Even in my own home my father does a major portion of the cooking. The reasons behind this are something that I would be interested in exploring. Also, while watching the food network clips in class as well as the vintage cooking shows I thought it was interesting how much cooking shows have changed. the vintage ones served he simple purpose of instructing viewers how to cook simple dishes from their families. On today’s food network, the shows are mainly for entertainment.

Sticking to the portrayal of in the media, I find it interesting how food is advertised today compared to how it was in the past. Especially how the target audience has changed overtime and how it no longer just the food be advertised itself, but it is always paired with something.

Another topic that I thought was interesting is how America is so health conscious, but yet we are the most unhealthy nation. For a country so concerned with it’s body image, it is also linked with some of the most unhealthy foods and food chains. Compared to other countries, we eat significantly larger portions and always want more, hence the birth of the Super-size option on menus.  We also eat at later times during the day than other countries which contributes to weight gain. If we care so much about our health then why is it that our nation food identity is heavily linked with such things. Perhaps the American lifestyle contributes to why we have so many fast food chains. We are always on the go and we need to eat to survive so we try and do it in a way that least inconveniences us. People say as Americans we live to work instead of working to live. Maybe the same goes for food where we eat to survive instead of surviving to eat and taking the time to enjoy our food.

“Is It In You?”

As a person really involved in sports, I have had my fair share of sports drinks all claiming to have some new cutting edge technology that would help you to perform better in games. However, without a doubt the most prominent sports drink is Gatorade. Created in 1965 at the University of Florida, no one on the research team could have predicted the drink would be where it is today. You can see it sitting on the sidelines of the best athletic teams, it used in celebration during victories, and supported by some of world’s greatest athletes.  Even if you do not play sports, you cannot escape the ads of Gatorade as they are shown in every major sporting event from the Olympics to the X-games always ending with their famous slogan “is it in you.” The ads also most often include some of the greatest sporting legends ever such as Michael Jordan or Mia Hamm which makes it even more appealing to the audience as they equate the stars greatness to the use of Gatorades product.

Gatorade has become so huge that is almost like the coke of the energy drinks; by this I mean when you refer to a soda, no matter if it is actually coca-cola or not you may call it a coke. When I ask people after my workout or games for a drink I always say Gatorade because it has become such a household name. One thing that has contributed to their success is their wide variety of products. Other sports drink companies have simply settled for one product intended to replenish your electrolytes after extraneous activity. Gatorade, however, took it two steps further in creating products meant for before your workout, during your work out, as well as your recovery, this is known as the Gprime series. This in addition to the countless flavors offerd compared to other competitors is why Gatorade could be one of the most prominent names in sports drinks.

 

 

Best Pancakes in the World!!!!!!!

After making a Publix run to get cottage cheese, we made a group decision that it was the nastiest looking food on the planet. However when added with pumpkin, oatmeal, eggs, cinnamon and pumpkin pie spice  it makes for a healthy and delicious pancake batter.  The cooking process was fairly simple after working out blender and can opener malfunctions; all that was necessary was a blender and a frying pan. The simplicity of the task made lots of time for group bonding. Soon enough, we had the whole kitchen smelling like Thanksgiving dessert and we had a steaming stack of golden delicious flapjacks just waiting to be devoured. And, oh did we! We covered them with apples and about a pint of maple syrup and dug in. Before we knew it, the whole plate was gone and everyone was convinced that healthy food could be delicious. At first we were skeptical about how good healthy pancakes could possibly be especially when we heard they had cottage cheese in them but, by the end we were wondering how healthy they could be if they tasted that great!

The Chef and her Masterpiece!

Hold the Veggies Please!

Growing up, my sister and I were like any other kid in that we hated eating vegetables. Though our parents, and anyone else who controlled what we ate at the time, tried to tell us how beneficial it was for our health, and how strong and smart it would make us, we still despised them. Who could blame us as neither broccoli nor spinach has the same appeal as a frosted donut or a cupcake with sprinkles. Eventually our parents decided to use this against us making us eat our vegetables before anything else on our plate and if not, then there would be no dessert. After a while this no longer worked so they tried other things like smothering the broccoli in cheese or salting corn on the cob. None of these seemed to work for me and I continued to hate most vegetables. As I grew up and was able to choose what I ate, vegetables were pretty much non-existent in my diet. Once for a family dinner, my mother made a dish called Corn soufflé and this was the first time that I would ask for seconds and thirds of a dish containing vegetables.  The reason for this is because you could barely taste the fact that it had corn in it; to me it was more like moist corn bread that someone had accidentally put whole sweet corn kernels into. Though this may not be the recommended medium for your daily serving of vegetables, its one of the few ways I was ever able to get mine.

Seeing that we loved the dish so much and it had a least some sort of vegetable in it, my mother began to make it on several other occasions. Eventually it became a sort of crowd favorite, as she would bring it to all sorts of events from potlucks to family reunions; and of course it became a regular dish in our family dinners. This is the reason I chose this recipe. In one of our readings we talked about how food can function as system of communication, and with corn soufflé I associate it with large gatherings and more importantly family meals, especially with extended members, which have become so rare and even more valuable as my sister and I become more independent of our parents.

 

CORN SOUFFLE CASSEROLE

1 (14 ¾ oz.) can creamed corn

1 (15 ¼ oz.) can whole corn kernels w/ liquid

1 stick of butter or margarine, softened

1 (8 oz.) container sour cream

2 eggs, slightly beaten

1 (8 oz.) box of Jiffy Corn Muffin Mix

optional: (grated nutmeg- just a pinch), 2 tablespoons of brown sugar

Combine all ingredients except con muffin mix in a bowl. Add corn muffin mix and stir to combine. Pour into a 2-quart baking dish. Bake at 350-degrees or until golden. Makes 12 servings

Hey!

Hey guys, my name is Isaiah Simpson from from Fort Lauderdale, Florida and I am a second year Material science engineering major here at Georgia Tech. I am just returning from studying abroad in Ireland for the fall semester which was an amazing experience and I am looking forward to this semester at Tech. I love all types of food and will try pretty much anything which is why it would be hard to say what my favorite food is. I do love Chipotle though and wish we had one on campus and I am sure some of you guys would agree!