Favorite Texts

We read a lot of great, informative, and unique texts for class.  I think my favorite assigned text was Pete Wells’ review of Guy Fieri’s restaurant.  Although I didn’t like how harsh and sarcastic the author was towards Guy Fieri (who I enjoy watching on television), I thought the language was pretty funny and unique.  It took the meaning of “rhetoric of food” to another level by combining a restaurant review with a comedy vibe.  It was also quite informative even though it was mainly comedic.  It showed a lot of the glaring issues of Fieri’s restaurant, and a small summary of various judgement factors was included at the end.

My favorite text that I chose to read on my own was the Lifehacker article on sushi etiquette that I used for my annotated bibliography.  I really love how compact, versatile, and useful this graphic is.  As someone who loves sushi (it’s my favorite food), I have always wanted to improve my etiquette when eating so that I can have a nicer experience.  This graphic really helps achieve that goal, and I know I’m not the only one in the class who thinks so.  When I presented my annotated bibliography, the two classmates who I presented to both enjoyed this text the most out of all the texts I included.

What Does the Rhetoric of Food Mean?

When I started this course, my only knowledge of food rhetoric was recipes and restaurant reviews.  This course really expanded my interpretation and understanding of how many texts the rhetoric of food truly encapsulates.  As I noted above, food rhetoric can include but is not limited to comedy, drama, theoretical analysis (Consider the Lobster), and instructions (such as recipes).  The medium that food rhetoric takes on is also very diverse.  Images, videos, and text are all thoroughly represented in food literature.

The genre I am currently studying is the “video recipe” sub-genre of food rhetoric.  I have been fascinated by recipes and cooking since I can remember, and video recipes are just a simpler yet more visually appealing way to view recipes.  There are a few key characteristics of video recipes that differentiate them from normal, primarily text-based recipes.  For example, video recipes are always in picture format.  They can be viewed as videos, with sound, or GIF images (which are essentially looping videos without sound, in an easily transferable format).  Video recipes also usually include supplementary text throughout the video, usually containing more detail than the video itself, such as specific directions, ingredient identification, or special techniques.  It is difficult to categorize video recipes by factors such as gender, politics, or race, but one way that an identity can be established is through the type of food made.  If a video recipe for saag paneer is made, one could test for authenticity.  It is more likely that a culturally knowledgeable Indian chef could create a more authentic saag paneer than a Caucasian home-cook who is interested in Indian cuisine.  Because of this, checking the comments of the video or other forms of feedback is necessary to gauge whether a recipe is truly authentic, and, thus, acceptable.

 

Here are a few texts that I think do a good job of showcasing the archetypes of the video recipe sub-genre:

 

Steak with Garlic Butter – This video was also my mentor text.  I felt that it did a great job of simplifying a recipe usually seen as daunting to many aspiring chefs.  It also contains a relatively unique feature in this sub-genre: a special technique is shown to test the doneness of a steak.

Easy Butter Chicken – I felt that this video did a good job of the controversial “ethnic recipe.”  There is a noticeable amount of comments criticizing the authenticity of the recipe.  Some claim “that is no way near the real [recipe]” and others give tips like “just add ginger and garlic paste while marinating chicken and few table spoon of yogurt.”

PB&J Doughnut Holes – I chose to include this recipe because it is in a GIF format.  This is a good demonstration of the accessibility of video recipes.  There is also a video version of this recipe, which is the original, on Tasty’s YouTube channel.  Another great part of this recipe which is seen in many other video recipes is the beautiful cross-section which many recipes include.

Chicken Poppers 4 Ways –  This video recipe contains 4 different spin-offs of the same recipe in one video.  Great for someone who is picky and will only make one, or someone who wants to try all of the options.

5 Minute Mug Pizza – This recipe is a crude yet satisfying way to make a classic favorite.  Simple yet seemingly delicious (also not made by BuzzFeed).

 

One question I have for my classmates is: what is your favorite video recipe?  And furthermore, why is it your favorite?

Steak With Garlic Butter. Youtube. Tasty, 11 Apr. 2016. Web. 20 Mar. 2017.

 
The text I have chosen is a video recipe, which is a sub-genre of recipes in general.  Video recipes have exploded in popularity within the past two years or so, most likely due to their easy-to-digest format and visual appeal.  I believe that this specific recipe is a good example of the genre because it includes multiple archetypes of the video recipe genre.  For example, the video instantly starts off with the ingredients and directions.  The visuals are very attractive and bright, which catches the eye of the viewer, and because no time is wasted with talking or intermissions, attention is sustained throughout the video.  The descriptors shown during the video are concise and only serve to elaborate on the image, which means that the viewer is not forced to depend on them.  Finally, a shot of the completed dish is shown, which gives the viewer a reference for what their own creation should look like if they choose to follow the recipe.  While the effort of producing a video like this is quite high compared to a formal written recipe, the payoff is very rewarding, as more people are likely to view and subsequently be inspired by such an appealing video.  Another great thing about this sub-genre is that you can convert the video into a GIF image, which takes up less file size and time to load, which is extremely important in the increasingly digital world of today.

Traditional Sushi Etiquette

By Nima

RHE 309K

Sushi is my favorite food, there is no doubt about it.  I have been eating sushi since I can remember, and I have always eaten it the same way.  I receive my sushi, mix some wasabi into my soy sauce, and proceed to stuff the delicious slabs of fish into my mouth.  After doing some reading, however, I discovered that there was an entire world of etiquette behind the consumption of sushi, varying by the type of sushi, the condiment, and even where one places their chopsticks after eating.  I decided to write my annotated bibliography on traditional sushi etiquette to improve my manners when I eat at sushi restaurants, improve my dining experience, and potentially inform others who also would like to show respect through knowledge of traditional customs.

For more, click here.

When this assignment was first given to us, I did not think hard before choosing my original topic.  I decided to do my annotated bibliography on avocados.  Avocados are delicious, healthy, versatile, and have been used for centuries for a variety of purposes; however, I feel that the topic would have been too broad for an annotated bibliography.  Thus, I decided to change my topic to a type of cuisine that avocados are commonly found in: sushi.

While compiling my sources for sushi, I discovered a common theme among many of the links, texts, and videos.  The etiquette of eating sushi is almost as important as the food itself.  In Japanese culture, honor and respect is stressed heavily in all stages of life, especially towards elders, who, not coincidentally, make up the majority of the ‘master sushi chef’ population.  I began to think about my topic once again, and I realized that sushi is also quite a broad topic.  So I have decided to change my topic once again to the etiquette of sushi.  This specifically involves the different customs that revolve around sushi, such as how to eat different types of sushi, condiment usage, and ways to show respect to the sushi chef, among other things.  The following links, which are also two of my sources for the bibliography, do an accurate job of describing most of the customs of sushi-eating:

Link 1: How to Eat Sushi

Link 2: Sushi Etiquette

Finally, I have a question for my classmates.  What do you think about my new topic compared to my previous two?  Do you think it is unique and specific enough to warrant an entire annotated bibliography?  Is my topic now too specific?

 

 

I have had an extremely busy week so far in regards to scheduling, exams, and internships, so I haven’t had much time to work on my research project.  I think I am doing fine so far, though, because I have already decided on a topic.  The topic I wanted to do my research on is pretty broad yet specific at the same time, since it is an ingredient.  I decided to do my annotated bibliography on avocados.  I have already looked on amazon for some books concerning avocados, and I also am going to check Wikipedia’s sources on the avocado article.  I will go through the UT library website as well, so I’m confident I will have plenty of material for my topic.

One question I had for any of my class mates that read this:  What is your opinion on my chosen topic?  Is it too broad or too specific?  If it is too broad, how do you think I can narrow it down, and if it is too specific, what do you suggest?

If the topic is too broad, one change I considered making is to change the topic to the cultivation of avocados over history, or the versatility of avocados.  Everyone knows that avocados have many uses, such as extracting their oils, using them for cosmetic benefits, and of course eating them.  Maybe there are some uses that are not as publicized.

 

Spaghetti and Spicy Turkey Meatballs

Adapted from Ina Garten’s “Real Meatballs and Spaghetti”

I have always loved spaghetti and meatballs.  Since I was a child my mother would make this dish for my brother and I, and it was a great break to the monotonous stream of Iranian food that we would normally eat.  Spaghetti and meatballs are a simple yet delicious staple that anyone can enjoy.  It is also an extremely versatile recipe because it can be made with almost any meat, including beef, chicken, turkey, or pork.  Another aspect to the versatility of this dish is the fact that you can change almost any part of the seasoning, including adding your own seasonings, and it will still taste delicious.

For meatballs:

1 lb Italian seasoned ground turkey

1/2 cup panko breadcrumbs

1/2 cup shredded mozzarella

1/2 cup grated parmesan

1/2 cup chopped parsley

1 egg

1 1/2 tablespoon garlic powder

1 1/2 tablespoon onion powder

1 1/2 tablespoon Italian seasoning

1 tablespoon paprika

1 tablespoon crushed red pepper flakes

1 tablespoon fresh ground black pepper

1 tablespoon salt

Olive oil

Vegetable oil

 

For sauce:

1 (28 ounce) can tomato puree

1 cup chopped white onion

3 cloves minced garlic

1/4 cup chopped parsley

1/4 cup chopped basil

1 tablespoon crushed red pepper flakes

1 tablespoon fresh ground black pepper

1 tablespoon salt

Grated parmesan

 

For serving:

1 pound thin spaghetti, cooked according to package directions

Grated parmesan

Chopped parsley

Chopped basil

 

Directions:

Place ground turkey, breadcrumbs, mozzarella, parsley, egg, garlic powder, onion powder, Italian seasoning, paprika, red pepper flakes, black pepper, salt, and a drizzle of olive oil in a mixing bowl.  Thoroughly mix together with wet hands.  Form the mixture into roughly ping pong ball sized meatballs.  You should end up with about 20 meatballs.

Pour equal amounts of vegetable and olive oil into a pan to a depth of about 1/4-inch.  On medium-high heat, place the meatballs (in batches of 4 or 5) into the oil and brown on all sides.  Do not cook the meatballs all the way, and do not put too many in the pan at once.  After each batch is done browning, place the meatballs on a plate covered in paper towels.  Discard most of the oil but don’t clean the pan.

To make the sauce, reheat the same pan to medium heat.  Add the onion and saute until translucent.  Then add the garlic and saute for 30 more seconds.  Using a wooden spoon, mix everything together and scrape up the browned bits at the bottom of the pan.  Add the tomato puree, parsley, basil, red pepper flakes, black pepper, and salt.  Give the mixture a final stir and add all of the meatballs.  Grate desired amount of parmesan over the meatballs, cover, and reduce heat to medium-low.  Simmer for around 25 minutes, then serve immediately over cooked spaghetti.  Top with grated parmesan, and chopped basil and parsley.

 

Literature contains many unique genres, and recipes are definitely a category of their own.  Recipes can be classified with a few distinct characteristics that most other genres of literature do not contain.  For example, many recipes include a personal introduction explaining the author’s relationship to the recipe, how they discovered it, and other details such as the history or culture behind the dish.  Secondly, recipes almost always contain ingredients.  While it is possible to be ambiguous on what ingredients to use, or leave the recipe open-ended for the reader, there still must be a list of base ingredients, whether it is the full recipe, a seasoning, or a recommendation.  Finally, recipes usually contain directions.  Without directions, it would be impossible to have a recipe, since many different dishes can be made with the same ingredients.  The directions give a recipe its uniqueness.  Directions and cooking techniques are vital for any recipe.

One example of a recipe that includes a personal introduction is this recipe for tandoori chicken burgers (which I have referenced in a previous post).  The author of the recipe lists her inspirations for the dish and the reactions of her family members.  She not only includes an introduction, but at the end of the recipe she includes a statement from her daughter.  By giving some insight into why, how, and for who she created the recipe, the author makes it much more relatable and achievable in the eyes of the reader.

The ingredients of a recipe also contribute to its classification as its own genre.  While some recipes may not include the specific ingredients, such as this gnocchi recipe, alternatives and classic renditions are listed, which gives the reader something to base it on if they aren’t feeling creative or overly ambitious.  Without a list ingredients, or at least a recommendation of ingredients, a recipe becomes too ambiguous, and instead may turn into a mundane instruction manual.

As important as the ingredients are the directions.  While some recipes may include the directions in the form of instructions, many may have some visual aid detailing significant points in the process of the recipe.  This recipe for Kung Pao chicken does just that.  The author takes their recipe to another level by not only including the instructions in text, but also pictures of the recipe during the preparation and cooking processes.

In order to understand why recipes should be considered their own genre, one must realize why authors write recipes.  There are a multitude of reasons for this.  Many recipe-writers enjoy doing so in order to share a creation of theirs for others to enjoy.  More forgetful folks may write recipes down simply in order to remember them.  For some, recipe writing can be a source of income, or even an entire career.  The list goes on and on.  To conclude, while there are certain specific guidelines for classifying a work as a recipe, there are countless reasons for why one would write a recipe.