The Lobster

    A few years ago, my dad had taken us down to Santa Monica, California for a month in summer and I had one of the best times of my life there. But one of the most memorable moments was when we had dinner at this  at define the time I had there, each place evoked the feelings of paradise, happiness, and the surreal feel of my vacation there.

   The first place we went to, called The Lobster, was in the top 30 restaurants of Santa Monica and it was a night to remember. If anyone has seen the iconic Santa Monica  boating sign next to the pier, then you know you're right in the heart of the city. The crazy part is, this restaurant is literally right next to this sign:

(Not my picture)
   Unfortunately, I don't have the pictures that I took that day, I never uploaded them to my computer before I lost my phone haha. This place was amazing though, we sat at one of the window seats near the back of the restaurant, and this next picture I found from the inside actually has a picture of the table we sat at.

  We sat at the 4th table down, straight ahead from where the picture was taken, and down the beach is where Malibu was. We got to watch the sunset over the beach, and the rays of light would shine in through the slits in the ceiling while we could see the light glimmer off of the ocean right from our seats, and we could see straight down the length of the beach.

   My dad was showing off a bit, and decided to order a few trays of oysters, and I'm so happy that he did! The oysters were raw, and had kind of a strange texture, but they were delicious. Usually to eat them you had to slurp them right out of their shell, kind of like using their shell as a spoon and slurping soup from it. We had a variety of dipping sauces to accompany them too, but I still have no idea what the sauces were even made of. After looking at the price of the oysters, I never thought it would be worth it. $15 for 6 oysters! They were definitely fresh, and delicious, but with my step-mom, dad, step-grandma, and I there feeding us all a few oysters was a bit crazy (although much appreciated).

   The craziest part wasn't the oysters though, it was my entree. We found it obligatory to all order lobsters for our main course, the only problem was that they were out of the regular sized 4-5 pound lobsters for single orders, but they had a huge 10 pound lobster that I could split with someone. Everyone else had already ordered lobsters other than my step-grandma Sara, and with my dad's okay, we ordered it. It was MASSIVE, the plate itself stretched across the table from Sara to me (she was in front of me) and the lobster itself was nearly as long as that. I remember having a picture of all of us around it, and I'm in the process of asking my dad to find it so I can show everyone! It was so delicious, it took us a couple of days of leftovers to fully finish it off, and it was extremely fresh. This was the best meal I've ever had in my life.

  These memories will be with me forever, and to think of this night always makes me smile.

The Shaping of My Eating Habit

 I became a stable vegetarian at age 14.
 Any attempt I made at it earlier in life just never stuck around, but this time it worked out.  
 Being 21 now, and not 14, I feel weird saying it, but I can probably say that at that point, becoming a vegetarian had a lot to do with the people I wanted to identify with or admired.

Music had a huge influence on me, and a lot of the people I listened to happened to be vegetarians.
Most importantly, my all time favorite musician (Conor Oberst, if you're curious) was a vegan at this point and had a video on PETA talking about his hate for meat--which led me to explore more of PETA, which is pretty good at making meat undesirable...
Watching the video now definitely doesn't illicit the same feelings, but this video changed me a lot.  Hearing someone I respected talk about being vegetarian made it easier for me because being vegetarian helped me identify with whatever identity it was back then that I wanted to identify with. The opinions of people I admired greatly shaped me.  I made this diet change because I felt it fit me.

My reasons for being a vegetarian have greatly evolved and my viewpoints are way different from back then. But, the point is, it’s interesting how we adjust our diet to fit certain identities we want to be able to be a part of--or don't want to be a part of I suppose. For example, think of the personality traits we associate with a fast food lover vs. the traits of a vegan. They're specific!
But, why does one’s food preference dictate their identity? What does a vegetarian even look like?

Actually, I wikipediaed "vegetarians" and found that there was actually a pattern, specifically in their occupations. There was over 400 vegetarians listed, and a huge majority of them fit into the category of musician, philosopher, writer, actor, or something very similar/intellectual. There is even a “disputed vegetarians” section where it claims that people like Darwin, Plato, and Shakespeare were all vegetarians! So oddly, it looks like there actually is some sort of connection between your diet and who you are. But, do they come hand in hand or is it a causal relationship? I obviously don't know, but it's really pretty interesting to think about it. Oh and apparently Frankenstein’s monster was a vegetarian! I’m not sure if this works fo or against vegetarianism…

And just in case anybody wants to see/hear the perspective on meat that helped me change, here is the video, haha!

Race and Eating Ethnically: Decoding the Secrets

Hello all,

I came across and article I wanted to pass along to everyone.  Decoding the Secrets of Middle Eastern Cuisine.

Later in the semester we are going to talk about the relationship between race and the consumption of ethnic food.  If you have a moment, think about the power relationship when Americans, especially white Americans, seek out and pursue ethnic food. How is this often done in a way that often helps to reinforce their cultural privilege? You see this happening all the time in "foodie" subcultures where foodies seek out the most authentic, most exotic and "bizzare" foods.  As a class, we will take time to think about how the ideas of "exotic" and "authentic" are in and of themselves racialized terms and how they are being employed when people eat ethnically.

Here is an example of what I am talking about from right here in Buffalo.  Decoding the Secrets of Middle Eastern Cuisine.  The author of this piece creates an image of the Middle East as a orientalist land that is filled with mystery and exoticism, an exotic mystery that food will help the author undercover.  The opening lines themselves speak to this very phenomena at work.

"I have a long, checkered history of ingredient stalking. My cupboard holds the sad detritus of a dozen hopeful moments, standing in the aisle of an ethnic grocery, imagining how the foreign foodstuff might be fashioned int a dish of transporting deliciousness."

If you have time take a look at this article and think about exactly how food and race are at work here.  We will talk about a lot of these issues in the second half of the semester.  

see everyone later,

John

Eddie Huang: Fresh Off the Boat

Hello all,

If anyone is interested, here is a web shows that I like to follow and really like.  

Fresh Off the Boat - A show from Vice Magazine that traces Taiwanese chef, comedian, author and all around awesome dude Eddie Huang as he travels around the United States, eats, drinks and smokes, interacts with chefs and his cast of famous friends. I really like the show because Huang not only explores really engaging trasnational communities through food and culture, but also because he frequently touches on issues of race, immigration, authenticity and class - and finds a way to merge all of this with youth street/hip hop culture. 

Here is one of my personal favs:

Huang is the proprietor of Baohaus in Manhattan. He writes and talks about his life as a chef, food, hip hop culture, and street food and whatever else the show covers.  He is also the author of the book Fresh Off the Boat: A Memoir, which I havent read yet but seems like a great read.  

We will probably watch some of his videos in class, but take a moment to check some out.  It is def worth your time.  

Medieval Feast - Bistro Europa

I am not a stranger to Bistro Europa. Located on Elmwood, Bistro Europa is a small restaurant (Sits about 20 people) which offers a modern spin on traditional eastern European dishes. While there is a "default" menu, i strongly advise to avoid it, and go for the specials menu (posted on their website).

This menu will typically list the daily offering of four items from the default menu: Charcuterie board, Cheese board, Soup, and Pierogi. Beyond these four items the rest changes every day, and anything from fish, to more exotic items such as innards (Jan 29: Pork Kidneys), hearts, bellies, tongues, and many more items you will not usually find in most restaurants.

After many visits i was under the assumption that nothing i will find there is going to surprise me

This was all until one night when i walked in, and noticed a large group of people feasting on an item more barbaric, and exotic than anything I had ever seen on the menu before. The first image that popped in my head is one from a typical medieval movie. They were surrounded by beer, 6 very large plates with different sides, and in the middle of all, the main item of the feast; a large roasted pig head. At that moment i knew i had to try it.

After asking the chef/manager about it, he told me it is a special order, and needs to be booked two weeks in advance. There’s a minimum of 5 people, at a price range of 35$-60$ per person. I gathered 4 of my friends and called in to reserve. We decided to go for the 45$ a person which offered a few more side dishes than the basic. I do want to note that the extra options change from time to time, so the price ceiling may be different.

From the moment we set down we were bombarded with food and beer. It started with the excellent bread basket which comes with homemade spreadable lard (pork fat). This was followed by cream of broccoli, sour apples and cabbage, roasted cauliflower with candied yams, oyster mushrooms and roasted spinach. There was another side dish of some potatoes, but at that point we were all too hammered and excited from the sight of the main course to care for it.

The chef brings out the head to the table followed by the waitress who brought him a large fork and even a larger knife. He then starts to carve the head, removing the crispy ears, slices the cheeks and neck, and shaves off pieces of skin. The result was delicious.

I am not going to lie. This is not a dish for the more conservative eaters. Once the head is carved he offered us to try the nose, eyes and brain. The pig head in general is very fatty, yet delicious meat. Its roasted for few hours so the skin becomes very crispy. The nose was pretty terrible. The eyes were bitter with a strong iron-metallic flavor, with a very sticky texture. The brain is like a custardy-cream cheese. Alone it is a little intense, but on bread it is not bad at all.

The overall experience was great. We left very full and happy, as it is a once in a lifetime kind of experience. I am not sure if I would do it again, but the overall experience of a lot of beer, large colorful side dishes with their mixed flavors, the tenderness, smoky-roasted flavor of the juicy meat, and the unusual sight of the roasted head, left many memories in my head.

On a second thought…I definitely would do it again.

their website:

http://europabuffalo.com/

*I unfortunately do not have any pictures of the side dishes

 

Brickhouse Birthday Bash

This past weekend, on Friday, my friends and I went to "Brickhouse Tavern + Tap" to celebrate a friends 22nd Birthday. It was a great atmosphere and the food was even better.
We started the dinner off with appetizers of spicy calamari. The order came with varied assortments of peppers that my friends enjoyed. I being the shy one when it comes to spicy foods was hesitant in trying the different peppers. I ended up tasting one of the lighter peppers, which actually tasted really good. There was a strong after sting with the pepper, but well worth the order. I ended up ordering a full rack of steak ribs and cajun fries. The full rack steak ribs came with extra barbecue sauce and already had barbecue sauce glazed onto the ribs. I had never tried cajun fries before and I was happily surprised because they turned out to be really nice. A different taste from the regular fries given at restaurants. I highly recommend this as a food choice.
My friends ended up having a much healthier choice at the restaurant. One ordered the Thai chopped salad, which came with peppers, peanuts, and chicken. I got a chance to taste it and it tasted really sweet and delicious, as if there was a honey type dressing, and I'm not that huge of a salad fan but would definitely order it if I was to go back. My other friend ordered a blue burger. I didn't get a chance to taste it but she did finish her whole meal which showed that she thoroughly enjoyed her meal, and most probably would recommend it.
For those over 21, they also have a great drink selection. My friends and I ordered "The Zombie". Now on the menu it says that they cap you off at 2 orders of the drink, because it's that strong, and you may not be able to drive home. The drink was great and lives up to it's name. My friends and I capped ourselves at 1 drink seeing as it was just the evening.
Looking at the menu I thought of whether the place had healthy standards, seeing as we had just discussed menus in class that Friday, and it seems this restaurant does freshly prepare their meals with multiple chefs, not just heating food up in a microwave, like chain restaurants, for example Applebees  I highly recommend this restaurant to anyone that is looking to have a nice evening out with friends, or even a date. It has a great atmosphere and their food is delicious. For those over 21 they have beer on tap, which is what the restaurant is most famous for and attracts many customers. And remember it's always 5 o clock somewhere.

It's located on Maple Road right off UB North Campus. Enjoy! 

Cookie Monster

So I just had an amazing cookie that my came straight out of the oven. My cousin had made them, and she is quite the baker, so I knew they would be delicious. She could tell that I really liked them, so she asked me what I thought the ingredients were. To my surprise, she told me they were gluten free. I don't know if any of you are familiar with gluten free cooking, but unless you know a really good brand or a great store, it's very difficult to find yummy gluten free baked goods.

The recipe was actually really simple: eggs, sugar, peanut butter, peanuts, and mini M&Ms. Of course not the healthiest thing for you, but definitely possible for a college student on a budget who has a sweet tooth!

Eggs Benedict Lovers

Hey Foodies!

Just like Andres posted, I also ate some delicious food over break and literally can't stop thinking about it.  For my birthday weekend, I managed to head down to Brooklyn with a few friends.

On our first day we walked around a few neighborhoods close to where my friend's apartment was, and checked out a little restaurant called Picket Fence for some brunch. Who knows why I never have had Eggs Benedict before, but I went for it, and the unlimited mimosas weren't too shabby either. I could not get over how delicious it was, and why I was late on the game.
Here's the website for that restaurant if anyone is ever down there:
http://picketfencebrooklyn.com/

Before long we were walking again and worked up quite an appetite. My friend, also named Katie, knew of a polish place that was pretty authentic and decently priced.
Krolewskie Jadlo was the name, but do not even  ask me how to pronounce this place. The polish language is quite absurd, but they can cook up a damn good meal. For only $12.00 my friend and I split a Polish plate, which consisted of stuffed cabbage, pierogies, potato pancakes, sausage, and veggies. By sausage, they mean kielbasa, one of the best flavoured meats that I only eat about once a year.
http://www.krolewskiejadlo.com/eng/

On my actually birthday, we headed to Chinatown for some of the famous soup dumplings. Supposedly soup dumplings are only available at Joe's Shanghai locations, but again, who knows I'm just here to eat. The wait is pretty decent because so many people want to get at this food, and even pictures of celebrities are posted on the walls, so you obviously know it's a cool place to be. The service is pretty chaotic and you sit with other random people in order to fill spaces, but the food was just so tasty and cheap that you literally are only embedded in experiencing what's in your mouth. We ordered about 4 soup dumpling orders which was way too much, but hey, might as well eat as much as you can because who knows when you'll be in Chinatown again?
http://www.joeshanghairestaurants.com/chinatownstore_eng.html

P.S. - This place had some awesome bubble tea. Ten Ren Tea Time
http://www.tenrenusa.com/index.php?option=com_content&task=view&id=26&Itemid=46

Sweetness and Power

Mintz's text is one of the most important in the study of food. The text came out in 1985 and is still taught in courses around the country.

http://athome.harvard.edu/food/3.html

The link above is a conference at Harvard where a group of notable scholars of food and slavery discuss the importance of Mintz's text and many of the things that we will be discussing in class this and next week.

Many of the lectures discuss labor and gender in Mintz's text and in slavery in the Caribbean.

It is a bit dry and academic, but I thought it was worth sharing if anyone was interested.

see everyone this afternoon!

Burgers in Binghamton

Hey! I've never really written a blog before, but I definitely had some pretty good food right before I came up to Buffalo this semester. I went to this place called Burger Mondays in Binghamton, the town I live right next to, and I had one of the best burgers I've ever had (for my taste at least). Not being a chain, they run their prices a little high, but for what I got it was a pretty good price. I had their regular burger with lettuce, onions, cheese, and their aioli sauce; but instead of having a steak burger, I got an ahi tuna steak! Sushi grade tuna for the burger, and sushi is my favorite type of food, and it was delicious and unique. This was definitely something I wanted to tell people about, an ahi tuna burger was something I've never heard of and it's well worth it! I would strongly recommend this place to anyone going to or through Binghamton if they get the chance, it is easily one of my favorite restaurants near home.

The Culture of Food and Eating

AMS 295: Special Topics - The Culture of Food and Eating

Mon, Wed, Fri - 4:00-4:50
Room: Park 146 

Instructor: John M. Burdick
Email: burdick5@buffalo.edu
Office Hours: Mon & Wed 1:30-3:30
Office 1010E Clemens Hall

 “Tell me what you eat, and I will tell you who you are” –Jean Anthelme Brillat-Savarin

This course takes “food” as its subject and explores the culture, history and politics of food and eating in the United States and abroad. Together we will explore the connections between what we eat and who we are – “we are what we eat” - through a critical examination of how personal identities and social groups are formed via food production, preparation, and consumption. In doing so, this course will critically examine the role of food and eating in the construction of race, class, gender and sexual identities. While this course focuses on food in the United States, it emphasizes a transnational approach. As such, students in this course will study the meaning and significance of food to different ethnic groups and diasporic communities by exploring the way that people transmit, preserve, and change culture through food. In doing so, we will study food as central to phenomena such as globalization, colonialism, immigration, transnational identities, and nation-state formation. In addition, we will seek to understand the relationship between food and power, and will delve into the role of food in the formation of political movements, subaltern identities, anti-colonialism, contemporary food justice projects and radical agrarian movements. Materials for this discussion-based course will include scholarly articles, personal essays, book excerpts, newspaper articles, cookbooks, films, and television, among others.