Hungry Hungry Hoos

Hungry Hungry Hoos Around the World

2006-05-01T08:50:00.000-04:00

Please post your experiences here as you journey abroad and around this summer--the adventures of the Hungry Hungry Hoos continue...

And now, to rest

2006-04-24T17:22:00.000-04:00

Stay Home

I will wait here in the fields
to see how well the rain
brings on the grass.
In the labor of the fields
longer than a man's life
I am at home. Don't come with me.
You stay home too.

-Wendell Berry

How does Berry construct the argument that eating is an agricultural act? What is the opposite of pleasure in eating? How is this connected with the twin serpents?

Gorgeous gets away with it

2006-04-17T13:17:00.000-04:00

Think about the serpent imagery at the end of this work.

How is the imagery related to the Mayan Vision Serpent?

Is the narrator on a vision quest?

Is Olivia on a vision quest?

Wooly Bulli

2006-04-11T16:23:00.000-04:00

How is the El Bulli cookbook different than Julia Child's? Do you think that changes the sorts of cooks interested in cooking from it, or perhaps the tone of their writing? Think about the materials and gadgets necessary for this type of cooking and what this requires of the cook and the consumer.

To Market, To Market

2006-04-09T00:04:00.000-04:00

See all of the pictures (with captions) from our City Market trip here. We tasted sorrel, yogurt crackers, spring garlic, and phoenix mushrooms. And we met the Goat Cheese Man.

Delicately

2006-04-07T19:46:00.000-04:00

Acknowledge and respond to Barthes--list at least one reason forks are instead the superior utensil.

And, how does an unhealthy attraction to knives help the other argument? Be ready to discuss fetishization.

'Cause you gotta have faith, faith, faith

2006-04-05T21:06:00.000-04:00

What is the stable context/status quo in each piece? What are the conceptual claims? What are the pragmatic claims?

Free to be you and me

2006-03-29T19:02:00.000-05:00

How compelling do you find these arguments about defining your eating style by what you do not eat or what you forage?
How is humor disarming? Can we laugh while we rake the muck?

The Edible Schoolyard

2006-03-27T22:54:00.000-05:00

Who is Alice Waters?

What is Chez Panisse?

No, really, what is Chez Panisse?

Who's Afraid of Organic Wolves?

2006-03-24T16:59:00.000-05:00

Is 100% organic a worthy goal? What is the dark side of organic? (Identify two conceptual claims of these articles in your post.)

Burden of Proof

2006-03-22T22:55:00.000-05:00

How might you have constructed this documentary differently?

Why did we watch this instead of supersizing anyone?

How is the director, Franny Anderson, a muckraker?

Lovin' it up

2006-03-21T10:37:00.000-05:00

Pick one paragraph, identify the warrants, and counter this argument (acknowledging and responding to the argument and especially the warrants) in a paragraph of your own.

You might begin by thinking about how Schlosser has it his way in the book. It's your turn.

Would you like fries with that?

2006-03-18T17:07:00.000-05:00

Identify one paragraph where the evidence builds convincingly (using the "and then?" technique).

Why does this chapter include both the PGI and the IFF, food chemistry and fry history?

How is your conception of "natural flavor" complicated by this chapter?

What role is the author portraying himself in at the end of the chapter?

p.s. If you'd like to read more, here's the introduction and the first chapter.

Process This.

2006-03-15T13:38:00.000-05:00

What is processed food?

How does Laudan 's argument address the goals of the Slow Food Movement?

Pick one claim (no repeats-- if someone has already picked the one you wanted to post on, pick another) and describe why the reasons and evidence are compelling (or not).

Lastly, list 5 of your favorite processed foods and 5 of your favorite slow foods.

p.s. More background for this article (and a chart on cosmic culinary cycles) here.

Rainbow Road

2006-03-02T10:47:00.000-05:00

Please comment on closure and timing. Why does Reichl structure the ending in this way and what might be explored in the next book?

May I see you in my office, Ms. Reichl?

2006-02-27T14:30:00.000-05:00

Given your recent restaurant cancellations, the dust gathering on your desk, and your requests for article extensions, why should I retain you as our food critic, Ms. Reichl? I assume I needn't remind you that you are employed by the New York Times at the moment. Well?

Missionary of the Delicious

2006-02-25T15:19:00.000-05:00

Please comment on the chapter title, the cover image, the affair, and happiness.

Salad Days

2006-02-22T09:34:00.000-05:00

What are the strongest parts of the argument? The weakest? What is the argument? How is this relevant to our class? How does this historical background help us understand current cooking school practices, kitchen roles and expectations, and why is the entire book aptly titled Perfection Salad?

p.s. Want more? Read the first chapter of the book or make perfection salad.

Merrily we roll along...

2006-02-18T13:47:00.000-05:00

It's nice to see Betty smiling on our blog--turns out she has undergone multiple facelifts over the years. Find out who she was (and wasn't).

What is the "stranglehold" caveat that Inness begins her argument with, and how do the two new adjectives, meant to sell "the housewife" on spending time in the kitchen, match up with the cake words from Friday?

Please also visit the Gallery of Regrettable Food before class (especially the 10 PM Cookery and Knudsen's Very Best sections).

p.s. Road trip idea: the quite controversial, but expanding CakeLove

Nothin' says lovin' like...

2006-02-15T13:28:00.000-05:00

How does Shapiro make her argument? What is the argument? How is this relevant to us now, as readers? Why is the title appropriate (especially in light of our Wednesday discussion)?

p.s. Did you know the Doughboy could dance?

Brevity is the Soul of Wit

2006-02-13T15:24:00.000-05:00

Please comment on Isabel Allende's "Cooking in the Nude" (she's pictured at left with her husband, who also figures in the piece) and Andy Borowitz's "Manning the Stove." Read closely; how are these pieces funny? Why are they funny? How do they construct gender roles in and out of the kitchen?

The Pearl of Great Price

2006-02-08T22:20:00.000-05:00

Above: this is a food processor. Reread the Keller chapters. Think more about the dishes, ingredients (like tapioca), and how Ruhlman creates Keller for us as readers. How does Keller apply perfectionism at all levels? Is he monk-like?

Her name was Lola. Now it's Lolita...

2006-02-06T12:56:00.000-05:00

Think about restaurants and entertainment. Is Symon like Beard? Is Keller like Symon or Beard, or both, or neither? How so?

p.s. how to make roux

Weeding with Linda

2006-02-03T12:05:00.000-05:00

Darlings, what makes Lola a great restaurant? A great American restaurant? Only to author Ruhlman?

Is it a chicken/egg = chef/ restaurant thing?

Would Barbra like Lola? (love Babs. LOVE HER.)

Is Michael Symon like butter? Not margarine, never margarine (disgusting), butter?

Discuss amongst yourselves.

Why are you still reading? I'm verklempt! Go! Comment!

Memoir and the art of food blog maintenance

2006-02-01T13:31:00.000-05:00

Please post your paragraph here on Julie Powell's final Julie/Julia Project blog entry.

You may refer to other comments, but the reasons and evidence offered must be your own.

Your intention as the author of your comment is to convince us, as readers, of your opinion on whether Powell's final post is appropriate or not. We will discuss in class the appropriateness of the entire project.

Julie & Julia

2006-01-30T23:23:00.000-05:00

What sorts of arguments is Powell making? How is she making these arguments? How is blog authoring different than the other authorial tones we've studied so far? And other things you'd like to discuss...

Let's talk about Thai cooking and colonialism

2006-01-29T20:18:00.000-05:00

Does Heldke's article change your views on Bourdain's texts? Do you think recipes are or can be colonial? Is Heldke's argument dialogic? Is it convincing? Please comment with your initial thoughts.

More Tony

2006-01-25T21:52:00.000-05:00

I thought this interview by Dave Weich of Powells.com with Anthony Bourdain was interesting: http://www.powells.com/authors/bourdain.html

Cobra heart, anyone? (You can find the video on his personal site linked in the menu lower right.)

How does this text complicate your view of Bourdain as an author? Who's the audience now? Any coercion? What might he be trying to persuade the reader of?

And other thoughts on this, of course...

I find Anthony Bourdain...

2006-01-24T00:02:00.000-05:00

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Welcome to the UVA Food Writing Class Blog

2006-01-23T13:01:00.000-05:00

In this blog, members of the University of Virginia's ENWR110-7 class will discuss, comment, and critique food writing. Find out who we are by clicking on our profiles to the right and check back later this week as we begin our online conversation.