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swissmiss

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  1. Klary, look at the Varietal thread. There's a photo of one of Jordan Kahn's desserts, which is a white chocolate box. That could create the "gift/surprise" look you want.
  2. That's really interesting Jason, because I would never have thought of it that way! For me, the Cordon Bleu is a semi-professional culinary program, so I wouldn't think that an academic program affiliated with it would have the same clout as one affiliated with the University of Washington, for example. That the program in Adelaide is affiliated with its university and with Dr. Santich is of course more than enough credentials, but your comment brings a new light to this. It always depends on what you want to do with your graduate degree of course. For a future in academia, as I hope to have,
  3. Hi Carolyn, All the classes you listed at NYU are part of the nutrition program, not the food studies one---while they are part of the same department, they are administered by different directors. Public health is the third component of the department. While a couple of the food studies classes are practical ones, most of the others are strongly rooted in humanities and social sciences. You can also take classes in other departments at NYU, which is a great advantage. For background purposes, I spent two years in the master's program and am now a doctoral student there. I have taken classes s
  4. NYU has a terrific program (master's and doctorate) in food studies. Website here. As for Boston, this is the first I hear about the gastronomy program being canceled. Where did you hear that? The program is hosting the next conference of the Association for the Study of Food and Society, and as far as I know, that hasn't been canceled or moved. If anything, food studies programs are popping up everywhere rather than disappearing, so we are living an incredibly exciting time in the development of food as a scholarly discipline!
  5. swissmiss

    Yumcha

    From this week's Strong Buzz
  6. swissmiss

    Gavroche

    I actually just got home from dinner at Gavroche... It was the fourth or fifth time that I ate there in recent months. The comments above concerning the food and the service are right on the mark, even though service was a bit tighter tonight. But regardless of how spotty it might have been in the past, I still always had a very enjoyable time there. I find it very relaxing actually, to not be rushed about anything! I love that place too and really hope that it succeeds because it's quickly become one of my favorite low-key restaurants. The garden this summer was a very economical way to make
  7. These are delicious! That reminds me of another sweet, which is a bread made of almost the same dough as the one mentioned by Ludja, filled with marzipan. Can't thik of the name, even in French, but they are wonderful. A good nut torte is also something worth asking for, as they often come packaged tightly enough to make it to the States in one piece. I have tried to reproduce the ones I eat when I go home with many different recipes, but although good they were never the same!
  8. Some of the things I like to bring back or have sent to me include wines, a bottle of good Kirsch or other fruit-based liquor, chocolate and cheese of course, local jams and honeys, along with items I grew up on that wouldn't have much appeal otherwise! If your friend has room in her luggage, a fondue set or white wine glasses would be typical things to have. I'll try and think of more stuff later today. Anne
  9. Great class Monica. Thank you so much for sharing your passion and your knowledge!
  10. If you do follow-up answers, would you care to elaborate about that a little bit? What are the reasons behind such refusal? Are they revealing secrets that no other local cook should know? Is it embarrassment at seeing their words in print? This is extremely interesting, thank you.
  11. Thank you for participating Paula. Even though you usually live in the country about which you write, do you consider yourself an outsider there? How is that helpful/harmful for your research? Do cooks tend to show you more techniques because they want them known around the world, or do they hold back? Have you changed the way you approach them throughout the years? A more general question on this topic is how do you define your role as an American writing about local foods?
  12. David asked me earlier this week to write something about book publishing, so Steven's question is a perfect lead to that. I hope that what follows is helpful. I am the cookbook editor of an independent, NY-based publishing company, for credentials! In general, most of what David said about writing articles applies to books. Ultimately, you are trying to conclude a business deal so act professionally, including proper grammar, research, etc. You also have to network as much as possible, and attend every food-related event you can. Make sure that our idea is well defined; you want your book to
  13. Great post Stella, thank you. I went to Oaxaca a few years ago and can't wait to go back, preferably for a stay at ICO. Your experience is inspiring!
  14. My husband worked for a caterer when we were in school: 18-hour shifts, never a free weekend or holiday, and when he was home he was too tired to go anywhere. Not so different from life as a chef!
  15. Monica, if you don't have it yet it is time to invest in How to Be a Domestic Goddess by Nigella Lawson. She has tons of recipes that include pistachios, very often in combination with chocolate. I've also made a variation of Marina Chang's Pinones (link to recipe) with a pistachio filling and a chocolate outer dough. Delicious!
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