Proust Cook Show Script

https://docs.google.com/document/d/1iYngQqj5rIi0wLEDeMesU2M_WqMVt29LBmX5t5E1r08/edit

Reflection

Reflection

My reflection on my writing will focus on my Eat Drink Man Woman Opening Scene Script post. After reading over this short piece I have found multiple of grammatical and spelling errors and places where I should have expanded upon. Plus, the flow of the post could be better than what it is now. An example of a sentence where grammatical errors can be seen is “He jumps starts his day in order to prepare his grand feast, a traditional dinner which is held every Sunday.” The corrected sentence or a better version of that sentence could be “He jump starts his day in order to, prepare for a traditional grand feast dinner which is held every Sunday.” A place in my post where I could expanded upon an idea I was addressing or give a little more detail was where I said “It’s a typical Chinese Sunday in the year of 1994. The sun rises and the birds chirp softly as if signing a sweet melody to begin the morning day….” In this paragraph, I could have given a little more of a background to set up the scene and described the situation a little more. By this I mean what has happened in the year 1994, what does the cooks house look like, or maybe give a location of where the cook lives. I also could describe what the kitchen looks like since it is the main setting place in this clip. A minor spelling error can be seen when I write “birds chirp softly as if signing a sweet melody” when it should be “singing a sweet melody”. Besides these points I overall think I did a good job of getting my initial ideas on paper and stating them as clearly as possible. I think when working on this assignment that I could have revised it a couple more times and looked a little more closely at my post. 

Proust

The excerpt, the Proust, incorporates the theme of how the same situation will never have the same outcome of emotions. This theme is explained through a depressed man who drinks tea for the first time. For “[no] sooner had the warm liquid … touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me … at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory - this new sensation having had on me the effect which love has of filling me with a precious essence; or rather this essence was not in me it was me” (1). This experience is often felt in many humans upon trying anything new or even remotely different from their daily routine. The emotions often exhibited when doing anything for the first time are often hard to replicate because you have already experienced it. But also, the key to being able to enjoy any situation whether it's repetitive or new is internally based. The depressed man wonders if this happiness can be replicated saying “What did [this all-powerful joy] mean? How could I seize and apprehend it? I drink a second mouthful, in which I find nothing more than in the first, then a third, which gives me rather less than the second. It is time to stop; the potion is losing it magic. It is plain that the truth I am seeking lies not in the cup but in myself” (1).  His ‘final enlightenment’ the depressed man knows that the happiness came from within himself. He immediately tries to recreate the memory which has long passed. The only issue with a task of this size is his emotions were true in the moment. The emotions he is trying to recreate are not ‘true’ and due to their lack of truth he fails at his task. It was only when the depressed man assumes his natural state that “suddenly the memory revealed itself … And as soon as i had recognized the taste… immediately the” memory and emotions flooded back to him revealing the happiness he once felt at that time while drinking from his “cup of tea” (2).

Proust, M. (1913-27). Remembrance of Things Past. Volume 1: Swann's Way: Within a Budding Grove. 
The definitive French Pleiade edition translated by C.K. Scott Moncrieff and Terence Kilmartin. New York: Vintage. pp. 48-51.

Sleep Deprived Pie

Due to the continuous, non-ending cycle of homework, exams, and projects I have lost countless hours of precious sleep in my life. My eyes, now carrying dark baggy circles, age me twenty years (Twenty years too early may I add). As an eighteen-year-old, I should not look and feel like a thirty-eight year old pushing forty. My weight is all over the place. The increase and decrease in my size has ultimately resulted in a new wardrobe based on too big sweatpants and sweatshirts. There is only one thing that could make me feel better when I have reached this point -sleep. However, that seems impossible these days resulting in my obsession over food especially, pies. This pie is a pie of my own sleep deprived creation. It’s a mixture of bitter and sweet emotions that I experience throughout the night as everyone else I know sleeps. I call this pie, the Sleep Deprived Pie. The warmth of being in the kitchen as I mix the ingredients of this pie together, make me happy. The simplicity of this pie makes it easy and enjoyable for everyone. It starts off with a dough pie crust. In the center banana slices are lines along the bottom. At the same time a bowl of dark chocolate is mixed and melted to liquid form. Then coffee beans are ground into a fine powder and poured into the dark chocolate bowl. The chocolate and coffee beans are then slowly stirred together. After stirring for a while the mixture is poured over the pie, filling every empty space. The pie is then left to sit while the oven warms to 350 degrees. When the oven reaches 350 degrees the pie is then placed into the oven to cook for 50 minutes. Once 50 minutes has come and gone the pie is removed from the oven with great care and left to sit for about 30 minutes. Whip cream is then cased over the pie with chocolate fudge, a dash of cinnamon, and strawberries. I can almost taste the pie now. The bananas for the sweet and filling taste to lighten the mood. The dark chocolate for the bitterness and anger I feel for having to go another day without sleep. The coffee beans for the boost of energy to lift my angered spirits so I can get through another sleep deprived night. The whip cream, cinnamon and chocolate fudge to give a light and airy effect. Lastly, the strawberries to remind me that there is something sweet and special in life and, that just because, I lose sleep another night in a row it’s all still worth it.

Reflection on Food Blog Drafts

The peer review for my two drafts on my food blog post I think were very helpful. I think the peer review is helpful because the review shows how other people will perceive my writing style and my post. Plus, my peer reviewer is able to tell me where they personally think I should expand or condense my ideas. I will definitely be taking my peer reviewers comments and suggestions into consideration upon revising my two food blog post on New Orleans.

My first post on Seafood Okra Gumbo my peer review told me that she like my introduction and the historical aspect that I added about Gumbo. She suggested that I should however, expand upon my experience of tasting Gumbo and who originally made Gumbo and what different cultures helped establish Gumbo in New Orleans. Other comments she made were simple grammatical errors which, I really appreciate because I do not want the reader to have any difficulty or confusion.

In my second post on New Orleans Wedding Cakes my peer reviewer told me that she loved my historical context because, she said she had nevertheless knew about the traditional ribbon pulling in New Orleans. She also mentioned that she was a bit confused at the beginning of my article where I talk about the abstract of the unmentioned article. I will be fixing that along with grammatical errors to avoid confusion amongst my readers.

Revised Photography- My Love for Breakfast

Revised - My Love for Breakfast Food

My appreciation for breakfast food began as a small child. During my childhood, my mother always told me breakfast was the most important meal of the day. As years have progressed in my life I could not agree more. My breakfasts are by no means dull. No cardboard cereal or blandly flavored food. It's go big or go home when it comes to breakfast food. My breakfasts consist of full course meals, ones which you would find at restaurants. You would never expect a child or a college student to prepare such extravagant meals for breakfast but, I do. My breakfast defines who I am. It starts me off on my day and sets the mood and pace for the day. Which, brings to my main point on how there is a unique bond/relationship between man and food.

The relationship between man and food is all based on the emotional level of the person eating or cooking the food. For example, have you ever been to a restaurant a served a terrible meal? I have and I have seen this happen to many people. A majority of our reactions are all the same. We become disgusted, displeased with the restaurant,  grumpy, some even angry. Whereas, if provided a very pleasing meal your emotions will be more happy, joyful, pleasurable etc... For me food reflects my personality. Since I am a very bright person, my appetite caters towards bright, flavorful, spicy, sugary foods. I love the different combinations of foods and flavors that mix in my mouth when eating these type of dishes. I totally agree with Fanny Fern, an American columnist, who wrote that "The way to a man's heart is through his stomach"(1). Food and our human emotions are intertwined. It is part of our lifestyle to love food. Food makes us who we are and defines where we are from.

In the photos below, take your time and enjoy them. Food is all about enjoyment. All photos were taken by me at the Original Pancake House. Their unique style to breakfast and enjoyment for making breakfast food is shown through the quality of their food. My breakfast experience has been great here and I will continue to enjoy there fantastic, fun and flavorful service and food.

(1) http://www.foodreference.com/html/qheart.html

#theomelettelover

#blessed#heavenonaplate

#FrenchPancakes#cinnamonytwist

Seafood Okra Gumbo

Nothing defines New Orleans, Louisiana more than Seafood Okra Gumbo. Having tried Seafood Okra Gumbo and a huge fan of seafood I can tell you, its hands down one of the best dinner dishes I have had. The mixture of seafood (shrimp, okra, and blue crabs) combined with rice, onions peppers and broth leaves a wonderful taste in your mouth. The first taste of Gumbo was established in 1803 using seafood. By 1885, Gumbo meat ingredients varied from chicken, shrimp, turkey, blue crabs, okra, bacon, beef, oysters, ham, and other meats. Even to this day you will find people who will make Gumbo differently due to the taste of the cook and the eaters. The ingredients and cooking instructions for this dish are listed below. *If you do like seafood feel free to substitute the seafood for your favorite meat.

Ingredients: 

• 2 pounds (approximately 40-50 count) fresh or frozen shrimp, head on
• 2 small blue crabs, fresh or frozen
• 3 quarts water
• 2 tablespoons cooking oil
• 1 quart fresh or frozen okra, sliced
• 2/3 cup cooking oil
• 1/2 cup all-purpose flour
• 2 cups chopped onions
• 1 cup chopped green bell pepper
• 1/2 cup chopped celery
• 1 teaspoon garlic, finely chopped
• 1 16 oz. can chopped tomatoes
• 2 bay leaves
• 2 teaspoons salt, or to taste
• 1/2 teaspoon black pepper (or to taste)
• 1/2 teaspoon white pepper (or to taste)
• 1/4 teaspoon cayenne pepper (or to taste) 

Cooking Instructions: *For best outcome prepare 1 day in advanced before eating *serves 6 entrees

1.  Unthaw, clean, and peel shrimp
2.  Place shrimp shells and heads in a pot filled with 2 quarts of water, then heat pot till water boils
3. Once water is boiling bring heat on pot to a simmer for 30-45 minutes
4. After 30-45 minutes are up strain pot and put shrimp shells and heads aside
5. Wash crabs (with shells still on crab) and place in a pot filled with 1 quart of water. Again boil water and then set heat on a simmer level for 20 - 30 minutes. Then strain crabs and proceed to break off claws and shell of body and set aside.
6. Put 2 tablespoons of oil, okra and saute into a skillet and heat for about 10-15 minutes
7. Put 2/3-cup oil and flour in an 8 quart "heavy bottomed non-reactive Dutch oven-type pot" and set heat to medium. Cook until color of oil and flour turns dark brown. Upon proper color add celery, onions, garlic, bell peppers and saute. Then stir ingredients for equal distribution and until tender.
8. Add tomatoes, bay leaves, three peppers and salt. Cook for 10 minutes and stir occasionally. Upon the 10 minutes add the sauteed okra. Cook for 10 minutes.
9. Add crab and half of the shrimp. Stir ingredients while bringing the pot to a boil. Once pot hits a boil cover the pot and set the heat on simmer. Cook for 30 minutes and stir sporadicly.  
10.  Add salt and pepper according to your taste and broken crabs. Cook for 10 minutes. Add the rest of the shrimp. Cook for about 5 minutes then turn of heat from pot. 
11.  Let dish sit to allow flavors to mix while stirring occasionally. 
12. Upon serving dish put pot on a low heat and stir to avoid overcooking shrimp. When serving serve in large bowls filled with steamed rice.

“Traditional New Orleans Foods.” New Orleans Hotels, Restaurants and Things to Do, New Orleans Convention and Visitors Bureau, http://www.neworleanscvb.com/restaurants/traditional.  

            

New Orleans Wedding Cakes

Marriage, is a bond/legal pact made between two people who love each other, and is an essential

part of our American culture. There are many stereotypical ways in which marriage and a traditional wedding are supposed to be; however, in New Orleans marriages and traditions are looking in a different light. A New Orleans wedding is very different from the traditional wedding we normally think about. As described in the abstract of this article, “The ritual of cutting the wedding cake at weddings in the New Orleans area is preceded by another ritual, tradition: unmarried female friends of the bride each “pull a ribbon,” to which a silver charm or “favor” is attached, from the cake. Charms can include a ring, a heart, a thimble, a button, a horseshoe, and a clover, each with a traditional meaning” (1). The author, Marcia Gaudet, through the article explains why ribbon pulling, charms, horseshoes etc. are some typical traditions of New Orleans weddings. She continues her depth by explaining to the reader the meanings behind all of traditions along with giving other derivations of wedding traditions with their meanings as well. The essential part/ main objective Marcia Gaudet really wants the reader to grasp is the importance of the wedding cake. “The Great Cake and its layers upon layers of sublimated meanings –erotic to commemorative –are certainly here to stay. It is a food that has become a veritable institution. A wedding without it would be a wedding without protocol, a rite without confirmation” (1). The wedding cake and its multitude of layers represent the love and its multitude of layers that the bride and the groom have for each other. For a wedding is not complete without the ribbon pulling of your wedding cake. If this essential piece of the wedding is missing it is almost as if wishing the newly wedded couple unwanted bad luck in their future marriage. As seen in the photo the ribbons are stuffed into the icing of the cake. When it is time to cut the cake the Bride's unmarried friends are asked to come up to the cake and hold on to a ribbon. When all the ribbons are being held a cue is given an all the ribbons are pulled out of the cake simultaneously. On the ribbons can be found different charms. Traditional charms seen include "a ring, a heart, a thimble, a button, a horseshoe, a clover - and sometimes a fleur-de-lis - an anchor, a dime, and also a penny" (1).

Like everything else in a New Orleans every charm has a special meaning. New Orleans being a very voodoo, fortuneteller centered city people often believe that the charm you get will be your destined future. However, like most things it is up to the person if they want to believe in them. The significance of the traditional charms in a New Orleans Wedding Cake are "the ring means "next to marry", the heart means "true love", the thimble or button means "old maid", the horseshoe or clover means "good luck", the fleur-de-lis means "love will bloom", the anchor means "hope", the dime means "wealth", and the penny means "poverty"" (2).  Today most people just do the ribbon pulling as more of a traditional aspect however; the charms are not taken as seriously. The charms are more of a fun, joking aspect to the wedding that everyone enjoys.

Gaudet, Marcia. "Ribbon Pulls in Wedding Cakes: Tracing a New Orleans Tradition." Folklore 117.1 (2006): 87-96. Web.

Google Image. http://www.brides.com/blogs/aisle-say/21Elegant-Candle-Lit-Wedding-The-Roosevelt-New-Orleans-Greer-G-Photography-cake-pull.jpg

Google Image 2. https://img0.etsystatic.com/006/1/6839760/il_fullxfull.391014930_j16a.jpg