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Bill HiltI had to stop about half way in order to write this for this evening; and I really wanted to keep watching. I am somewhat entranced by this film. Right away from the start I could identify with the father. I think perhaps when I cook, I sometimes have the same set of expressions on my face. There are a mix of emotions at once. First, I beieve, like me, he takes great satisfaction in cooking for those he loves. Additionally there is a sense of determination and pride in the knowledge that it is something he in which he has confidence in doing properly. He is differnt from me in that he is a professional, which is evident in his every move. What I lack in professionalism, I make up for in enthusiasm.
For the father, his Sunday cooking seems to be an escape or release, almost an excersize in mindfulness. Even at work, he has the confidence that shows he really does enjoy the work. When people compliment my cooking by saying I should open a restaurant or food truck, I say, "But then it would make it work." In this chef, I see that it can be both work and joy. At the same time, he also needs the time by himself, in his own kitchen to center himself.
A scene I particularly liked was when the eldest daughter is cooking for a man and they discuss the "ancient philosophy: foodbalanced with energy,flavor, and nature." I really like that, and it seems to fit well with the East Asian sense of balance in all things.
Bill HiltI have recently been listening to this podcast which I enjoy quite a lot. This episode talks about movies that center on food. While there were many that sounded interesting, I looked up "The Ramen Girl." I hope to watch it once I get some time. I'm wondering how many of you have seen this one?
I hope you have a chance to check out this podcast though, I think many of you might like it. I have learned some things for sure.
Bill HiltCan you believe that when I first started traveling abroad, I purposefully did not go to McDonald's because my thought was--"I can have that at home. Then once, on a particularly long trip, I was a bit homesick, and I went to McD's to get some Coke with ice. What I discovered was McDonald's really has many things to offer which are different from home--sometimes, very different.
I started using the corporate site to teach about cultural diffusion. The students absolutely loved using the site to find foods they thought were "crazy" from other counties. We had some in-depth discussions about why different dishes were available in different countries. For example, my students often highlight one that was also highlighted in the video--the offering of very little beef in India. But they also find many other interesting cultural connections.
When I was watching the video, I wondered aloud to my wife that I thought I pretty much knew all there is to know about Raman, but it turned out I did learn some things. I particularly enjoyed the video on "How to Eat Raman." I have seen some before, but there were some new details on this one. I did not know that picking up the bowl to finish the broth was a sign of respect. I think my mother would not have been happy with me if I did that at the table growing up.
Additionally, I was really interested as I make Raman somewhat regularly. I really enjoy the whole, long process.
I think instant noodles, raman, and western style fast food made some of these dishes more available to the masses, so they grew in reach and acceptance. Even those who may prefer a more high quality food choice, will sometimes looked to these foods for convenience. Eventually nostalgia takes over, enduring such foods to us even more.
Bill HiltCan you believe that when I first started traveling abroad, I purposefully did not go to McDonald's because my thought was--"I can have that at home. Then once, on a particularly long trip, I was a bit homesick, and I went to McD's to get some Coke with ice. What I discovered was McDonald's really has many things to offer which are different from home--sometimes, very different.
I started using the corporate site to teach about cultural diffusion. The students absolutely loved using the site to find foods they thought were "crazy" from other counties. We had some in-depth discussions about why different dishes were available in different countries. For example, my students often highlight one that was also highlighted in the video--the offering of very little beef in India. But they also find many other interesting cultural connections.
When I was watching the video, I wondered aloud to my wife that I thought I pretty much knew all there is to know about Raman, but it turned out I did learn some things. I particularly enjoyed the video on "How to Eat Raman." I have seen some before, but there were some new details on this one. I did not know that picking up the bowl to finish the broth was a sign of respect. I think my mother would not have been happy with me if I did that at the table growing up.
Additionally, I was really interested as I make Raman somewhat regularly. I really enjoy the whole, long process. See Photo
I think instant noodles, raman, and western style fast food made some of these dishes more available to the masses, so they grew in reach and acceptance. Even those who may prefer a more high quality food choice, will sometimes looked to these foods for convenience. Eventually nostalgia takes over, enduring such foods to us even more.
Bill HiltI'm attaching a couple of photos of the candy map. These are kind of old and now I have at least twice as many wrappers.
Bill HiltThanks for this resource--it looks like a good one. It's nice that it is annotated, so one can know a bit better what they're getting into.
Bill HiltI'm going to have to add this one to my list. My daughter is moving to NYC after her wedding in February. When I visit, I will have a destination. I appreciate your ideas and perspectives.
Bill HiltI think my cooking improved 10 fold when I got a better iphone 🙂 Did you make the sauce or use something premade? I haven't made Bulgogi, but I've considered it. I think there is heavy use of Asian pears in the sauce, but it's been a long time since I have looked into this. Sometimes it's better to just grab some sauce off the shelf.
Bill HiltHi Angela--it would be interesting to know more about Sichuan foods prior to the use of chili peppers from the new world. It seems thy would have been using the Shichuan pepper prior to other chilis arrival. Maybe their food was spicy pre-chili pepper as well?
Bill HiltI enjoyed the lecture for today's class. I grew up in a suburb in the midwest (Ohio.) We did not have much variety for Asian food when I grew up in the '70's and 80''s. Now we have most varieties of East Asian food within the area. Also my mom would occasionally cook chop suey, or sukiyaki. I remember that my brother and I called it Chopped oooey, and Icky-aki. We were not fans. She also attempted fried rice, but it mostly turned out as a mushy glob. I think she used minnute rice, and tried to fry it right after cooking it. Eventually, as I learned that I had a passion for food, I would try more exotic dishes, although prior to the internet, it was more difficult to find recipes and ingredients.
I am looking forward to learning more about sushi. I would say that is one area that I really have much to learn, though I probably know more than the average mid-westerner over 50. Watching the video about the famous fish market made me remember back when I shared a video about the market https://www.youtube.com/watch?v=uv5DloVT3iU Students really seemed to like it, and I used it for 7th grade social studies. I was a bit sad when the market closed.
Bill HiltAs a social studies teacher, I often highlight the concept of adoption and adaptation. I teach relatively young students (5th and 6th grade,) so for many, they are only begining to think in such terms. Food is such a great way to scaffold this concept becuse so many can relate in some way to cuisine. They will be amazed to hear, as was presented in the video, there are over 500 different kinds of noodles, and tea was being used (eaten) in China 1,500 years before the pharoes were ruling in Egypt. I think it will be fun to unwind some of the paths of influence various foods had while trveling over the silk routes.
I really liked what Ken Hom wrote about the "weaving back and forth...of the Chinese cuisine." I like that metaphore for all the different ways food has influenced various peoples. He went on to explain that the "Chinese are niether nationalistic nor xenophobic when it comes to food or techniques." I believe this is a great benefit to all.
I would like to explore the 7 necessities with my students, and ask them if their list would contain similar items, and what may be different in their families and cultures.
Bill HiltHello everyone--I'm Bill Hilt, and I love food. I love to eat it, cook it, talk about it, and photograph it. My kids call me the "food paparazzi" because I'm always taking photos of my food. I teach 6th grade social studies in Northwest Ohio, and my students and I are always talking about food. We have found it an exceptional way to discover much about cultures and people. A few years ago we even did a whole PBL on pancackes. I cannot easily express my enthusiasm for this class--I'm just that extatic. I'm looking forward to learning much more. I reall enjoy making raman and phō.
