Adios Blog

This class has been an interesting mystery basket that kept me on my toes this semester. I came into this class not knowing what to expect. In the end, I can take away from this class a greater sense of my writing style and what type of writing captures the audience better. Some class time was better than others yet I was satisfied at the way Professor Whitman conducted the class and I enjoyed myself during my time in DSC 101 Food as Muse.

Adios Blog-- K Holzman

Writing for this class has been quite an experience. Because the journals and blogs gave me a chance to exercise my natural writing (aside from academia) the feedback given was more practical. In other words, an english professor can criticize my use of- well- anything (because I'm probably doing it wrong anyway)- but, that type of help in writing is not going to make much of a difference for me. Given the fact that I write for a current career in THIS style the critiquing done to THIS style is what is most beneficial to me. Professor Whitman brought light to mistakes and blunders- stylistically- that I would not have been aware of otherwise. A connection I noticed between food and writing is in detail. Now, when I write a sentence- about anything- I think about the detail I am putting into it... so to speak- can the audience "taste" the flavor I am trying to portray in words. If this class were offered again, I would suggest... well keep Bobbie. She seems to know what's up.

Adios Blog

In dsc 101, "Food as Muse" I have learned alot from writing in journals and blogs. I am more confident in writing then I was before and I think I have improved my writing skills. Also, I've learned a lot from the whole experience in the class. It was a first time experience writing in a blog. Now I see connections between cooking/eating and writing that I did not know before. Cooking/Eating and writing about it is important so we can share with others and "show not tell". Writing about food is a skill that I did not have before. I see the close connections between cooking/eating and writing after this class. Lastly,I would recommend more time to do the big assigments. Also, maybe not having writing assignments due every class. This class taught me a lot about food and writing!

Adios blog by Kamilla

I have learned a lot in this class. When I first saw my schedule I didn’t really care about my discovery class, because I had no idea about it. But now I understood that I was very lucky to be a part of “Food as Muse”. The most positive impact on me was of course writing. Writing a lot. My writing was not so good from the beginning of semester but now I feel that my writing skills became stronger, I know that I’m still not so great but I did improve my writing, no doubt. Also I learned a lot about food, cook books, famous people who were closely connected with food. I think it is very important to know it, because food is everything in our society.
Eating and writing are closely connected. To write about your experiences with food is essential, because we can pass our knowledge and experiments to others. All of us are interested in food, so of course it will be very useful and special to write about it in order for others to know it. That’s why blogs about food, restaurant reviews are so popular nowadays. When we were trying to find a restaurant to visit and write a review, we searched in Google everything concerning our food preference, about restaurants with great food according to other people’s opinions.
Personally I think that our class was really great and exciting. But I think that in this class we should have some tests and study guides for them in order to check our knowledge, not only writing. Because I love preparing for tests, I learn a lot through them. I don’t really like spontaneous testing when we have no study guides. But it’s just my personal opinion. But anyways this class was very useful and interesting, and I really happy that my adviser registered me for it without my knowledge, he was absolutely right.

Wrapping It Up

By Elyssa Giordano

I feel like through writing the journals and blogs I’ve leaned more how to inquire more about what I am writing about. I think I from now on, I will investigate more about what I am writing about as well. I have developed the relationship of enjoying my food more, and not just eating to eat. At the beginning of the semester I found it very difficult to write about cooking and eating. However, now I am very comfortable with writing about cooking, and it comes to me with more ease. I would recommend eating more and writing more in class. It helped a lot more to feed off of the ideas of my classmates. Also, when we broke down our author papers the one day into five questions and talking to partners, it was a lot easier to come back and write my paper after. I feel like I suffered a lot less writers block then usual.

Food Experience

For my food experience during the weekend I cooked and ate brownies with friends. I experianced the whole shebang, shopping for ingredients, cooking it and eating it, which was delicious as well as fun! Buying groceries at the store is always amusing for me, as long as I am with someone to talk to so that experience was nothing new, although I had never shopped before with my friend Austine. After that we went to her house to cook, on a side note she was cooking cake while I was making the brownies (mmm funfetti cake) so we had more than one treat that night! I'd have to say the hardest thing about cooking is the wait; you can smell the tantalizing chocolate, the delacate smell of the rizing sweetness but you cannot eat it yet! During that time I actually felt sick and had to lay down, ( I think it was the Code Blue Mountain Dew, too much food coloring is not good to ingest) but I felt better after a bit and watched her snake poke his head around his cage. (Don't worry chefs of the world, I wouldn't touch an animal while cooking!) I washed my hands before taking the brownies out of the oven, just to be safe and sanitary. Again, the cooling off waiting period stunk. But our guy friends that were over now crowded around smelling the baked goods, so we all talked till the brownies were cool enough that they wouldn't fall all the way apart before eating them. They were soft and mushy, and crisp on top with hard pieces of chocolate toping the concoction. If I hadn't put some away for later they would have been gone that night!
- Veronica Petrey

Food Experience--Ysabelle

For my food experience I made the last recipe in the book A Homemade Life: Stories and Recipes from my Kitchen Table by Molly Wizenberg. It was "the winning our hearts and mind cake, or our wedding cake". I'm unsure if I made it completely right, but it was delicious either way. I bought an oven temperature gauge to see if me oven is running accurately which it wasn't as she says in her section explaining how to use the recipes in this book. My oven was running about 25 degrees too cool, so its good to know now. The recipe called for 7 ounces bittersweet chocolate chopped finely, 1 and 3/4 sticks of unsalted butter cut into 1/2 inch cubes, 1 cup plus 2 tablespoons of granulated sugar, 5 large eggs, 1 tbsp unbleached all purpose flour, and lightly sweetened whipped cream for serving. I used an alternate chocolate that she said could be used in the introduction of the recipe, but I had to change the recipe a little bit for what was available at my house. I don't know how it was supposed to turn out, but it tasted delicious. It was in perfect timing too because it was my sister's birthday on Sunday. The icing looking part is actually whipped cream that I hand whipped and made myself and I took some liberties with adding strawberries and some of the extra chocolate chips on top. The recipe was pretty fun to make because I used a double boiler in order to melt the chocolate and the butter. The taste of the cake was almost like a brownie cake custard kind of thing but it was delicious and fun to make. It was a very dark chocolate bitter taste but the whipped cream added a sweat and creamy balance. All in all, I consider it a success.