Author: aph678

The Rhetoric of Food

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By Lexi Hill

At the start of the semester, in my mind the rhetoric of food consisted of two kinds of text: recipes and food blogs. Over the course of the semester, not only have I learned a great deal about those two kinds of text, but I have also learned that the rhetoric of food encompasses an incredible number of texts that I had never considered. Food reviews, magazine articles, instructional videos, and podcasts, among many others, all fall into the rhetoric of food.

To me, the rhetoric of food encompasses all forms of text that discuss food; this can include but is not limited to politics, culture, privilege, and power, all in relation to food. The rhetoric of food is not simply a list of ingredients and instructions as I previously thought; it can be used to describe the creation of food, but also the celebration of food, its connection to race and nationality, and as advocacy for change.

The Semester’s Best Readings

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By Lexi Hill

Throughout this semester, we as a class read and discussed a huge number of texts that varied in genre. I enjoyed many of them, but one that really stood out to me was David Foster Wallace’s “Consider the Lobster”. On the surface, this article (originally published in Gourmet magazine in 2004) discusses the Maine Lobster Festival, but delves much deeper into analysis of the ethics of certain cooking methods and even includes detail about the anatomy of a lobster. Wallace’s complex text also led to a very interesting class discussion where I grew to appreciate the article even more after learning new things about it from the class.

Read “Consider the Lobster” here: http://www.gourmet.com/magazine/2000s/2004/08/consider_the_lobster.html

In addition to in-class readings, I worked with many unassigned texts to complete original compositions. Of those works, my favorite was the “Go Fork Yourself” podcast. I listened to dozens of podcasts in my process of creating my own, and this one was quite memorable. Hosted by Andrew Zimmer of Bizarre Foods, this podcast is incredibly informative while simultaneously witty and easy-going. It was both enjoyable and helpful to my writing process.

Listen to “Go Fork Yourself” here: http://andrewzimmern.com/category/podcasts/

White Chicken Chili

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by Lexi Hill

Total Time: 30 mins       Yield: 8-10 cups

 

I LOVE cooking. It’s one of my favorites activities (as is eating), but some days I’m just not feeling it. Days like that usually end with me ordering an artery-clogging patty melt or a burrito bigger than my head from fast food restaurants. In an effort to help me out on the days I don’t feel like cooking for myself, my boyfriend made a New Year’s resolution to learn how to cook so I could still have delicious, homemade meals that won’t leave me feeling nasty afterwards. I’m looking at you, Whataburger.

Here’s a recipe I have made tons of times, and have used as a way to teach my boyfriend a handful of basic cooking techniques that he can apply to dozens of other recipes. From this chili, he’s learned how to cook meat, chop vegetables, and season a dish… and it only takes about half an hour! Even for the most inexperienced cooks out there, this one is sure to produce a hearty and healthy meal that tastes AMAZING.

Enjoy!

INGREDIENTS:

  • 3-4 boneless chicken breasts

  • 4 cups chicken stock

  • 2 (15 oz) cans white beans

  • 2 (4 oz) cans green chilis

  • 1/2 onion, white or yellow

  • 3-4 jalapeños

  • 4 cloves garlic

  • 2 teaspoons cayenne pepper

  • 2 teaspoons cumin

  • 2 teaspoons paprika

  • Salt & pepper, to taste

DIRECTIONS:

  1. Pour chicken stock into a large pot, then add the chicken breasts. Cook over medium heat (5-6 setting on stove) for about 15 minutes. Check to make sure the meat is cooked all the way through by cutting into the middle of the breast. If there’s no pink on the inside, you’re good to go; if there is still pink, cook for a minute or two longer and check again. Repeat this checking process until there’s no more pink inside the chicken.
  2. While you’re waiting on the chicken to cook, use this time to chop up your veggies.
  3. When chicken is done, remove from the pot and shred it using your preferred method, then add it back to the pot you cooked it in.
  4. Drain your beans.
  5. Add beans and remaining ingredients to the pot. Simmer the chili (cook on low heat, 2-3 setting on stove) for about 10 minutes.
  6. Enjoy your creation!