The Impact Of Today's Chefs On Food Choice
The Impact Of Today's Chefs On Food Choice Food choice is investigating why we chose the foods we do, and there are many factors that influence our food choice these days, for example the increase in foreign holidays, longer work breaks, advertising and many more. However, as I am going to explain in this article, the impact of celebrity chefs has been huge, ever since the 1950s with Fanny Craddock, through to Delia Smith, and right up to today with Jamie Oliver. Fanny Craddock was one of the first "celebrity chefs" of our time. In the 1950s the role of cooking was primarily aimed at the women, and even though this now seems a rather sexist approach, it wasn't seen as appropriate for a male to do the cooking, as they were the full time workers. The women's main job was to look after the children and to cook for the family i.e. to be the housewife. It was seen that a women needed to be a good cook to keep the husband happy and even faithful. In the 1950's, as women never worked, it seemed appropriate to spend vast amounts of time over the meals to ensure the husband would be completely satisfied. Fanny Craddock targeted herself at these married housewives. She created elaborate dishes aimed to please the males. Her cookery shows took place in the Royal Albert Hall, and to go with the grand venue, she often wore fancy and glamorous dresses whilst cooking. Even though this is
The overall finish of my Family Fruit cake was excellent. It was golden and crispy brown at the top in relation to appearance. It gave off a wonderful aroma of freshly baked sponge cake when it was being baked.
The overall finish of my Family Fruit cake was excellent. It was golden and crispy brown at the top in relation to appearance. It gave off a wonderful aroma of freshly baked sponge cake when it was being baked. It looked mouth watering once it had cooled down. The flavour of the cake was fruity and the texture was spongy and moist. It looked colourful also because of the different colours of the dried fruit I had added. I was amazed with the overall finish of the cake because it was neat and it was brilliant in taste, texture and appearance. I couldn't find any bad points for the overall finish of my cake. I had sprinkled the top of the cake with some dimera sugar (brown sugar) which gave it a crispy top. The sponge was light yellow or pale in colour. The sponge was well risen because the size of the cake was fairly thick. The appearance was golden brown with a crispy touch which made my cake more appealing. It was light, crumbly and soft in texture and the flavour of my sponge was sweet and it wasn't eggy. Those were all the good points of the cake but the bad point was that when I spooned the mixture into the baking tray, it had some dry flour in the middle which wasn't mixed in with the rest because of the mixture being too thick with all the fruits. The sponge didn't stick to the tray once it was ready; this was a good thing because it came out easily because I had
The Importance of Vitamins and Minerals In the Human Body.
Laura Canzano IB Biology SL Research Paper2 6/12/2002 The Importance of Vitamins and Minerals In the Human Body. The human body is a very complex machine that, just like any machine need the proper tools and instructions for it to work well. One of the factors that play a big role in the well being and health of the human body is its need for vitamins and minerals. Vitamins are " any of a group of organic substances found in food and essential in small quantities to normal metabolism"1 In other words, the term vitamin is derived from the words vital and amine, because vitamins are required for life and were originally thought to be amines. Although not all vitamins are amines, they are organic compounds required by humans in small amounts from the diet. An organic compound is considered a vitamin if a lack of that compound in the diet results in evident symptoms of deficiency. Humans require at least 13 different vitamins in their diet. On the other hand minerals can be defined as " a neutral inorganic substance,"2 they are elements that originate in the Earth and cannot be made by living systems. Most of the minerals in our diets come directly from plants or indirectly from animal sources. In the body, minerals play a number of vital roles. Several mineral elements are necessary to maintain the structural integrity of bones and teeth, while others are required for
Researching Spanish Food. In Spain there is a lot of variety of foods that they eat, but the most common foods that are eaten Breads, tomatoes, meat, fish, olive oil, legumes, chicken, milk and Eggs.
The Country that I have picked to research on is a European country called Spain. Spain is located in Europe. It is below France, next to Portugal and on top of Morocco. As you can see Spain is mostly surrounded by water. It has the Mediterranean Sea just below it. The capital City of Spain is Madrid, it is right in the centre of Spain. On the map you can also see Spain broken up into different areas. These areas are different regions of Spain. The one I'm going to be focusing on is Catalunya. These different Regions have different ways of cooking food, for example some one in Analucia might make Paella (A rice dish) slightly different to a person that makes it in Catalunya. That's why it's so important to tell the eater what region of Spain the dish has came from because there is probably about 15 more ways of making that dish the traditional Spanish way. Spanish Staple foods In Spain there is a lot of variety of foods that they eat, but the most common foods that are eaten Breads, tomatoes, meat, fish, olive oil, legumes, chicken, milk and Eggs. The Spanish also like there Champagne. Spanish like to soak bread will oil and place slices of tomatoes on the bread. Tapas are also a food that the Spanish eat a lot. Tapas are finger foods that are in bars to keep the customers happy, the foods range from pieces of bread to slices of meat. Jamón is Spanish for meat which is
3 recipes inspired by popular fast food dishes.
J Shankari (4) 4E3 F&N Recipes Rustic Apple Mixed Berry Tart (Egg Tart from KFC) Skill/s: Rubbing in Method/s: Baking ORIGINAL MODIFIED Ingredients: Crust: 60g butter /4 tsp salt tablespoon castor sugar tablespoon milk powder 250g plain flour, sifted 50g shortening /2 Grade A egg, beaten lightly with a fork -2 tablespoons cold water Filling: 00ml cream 50ml fresh milk 40g castor sugar 2 Grade A eggs Grade A egg yolk /4 teaspoon vanilla essence Ingredients: Crust: 200g of whole-wheat flour teaspoon of honey tablespoon of olive oil 250ml cold water Filling: tablespoon of rice flour 60g fresh cranberries 60g fresh blueberries 60g grapes 50g strawberries 2 large Fuji apples 200ml pure apple juice /4 teaspoon vanilla essence /4 teaspoon ground cinnamon powder 2 teaspoons honey Method: . Preheat oven to 375 degrees F. 2. Combine cranberries, blueberries, grapes and strawberries and apple juice in a small microwave-safe bowl. Cook on high heat for about a minute and stir. Heat for 30 seconds at a time, stirring after each interval, until apple juice is very hot. Cover and set aside for about 60 minutes until mixture is close to room temperature. 3. Combine rice flour and apples in a large-sized bowl. Toss well to coat evenly. Add the combined berry mixture. Mix well. Stir in vanilla essence and cinnamon. Set aside. 4. To make the crust,
Home economics. Time plan for a 3 course meal
Starter- Chickpea Soup Main course- Mediterranean Fish Stew and Rice Dessert- Chocolate Muffins and Chocolate Custard Side Dish- Rustic Bread Breakfast Dish- Fruit Granola Time Method Reminder 00:00-00:10 Collect all equipment and ingredients wash hands and wash cooking area. 00:10-00:20 Begin preparing fruit, vegetables for all dishes Wash all vegetables thoroughly. Preheat oven to 200oC 00:20-00:30 Mix together 1 tsp yeast, 250g flour and 1 /2 tsp salt. Add tbsp of olive oil and gradually add 200ml water to make dough. Knead dough on a floured surface for 4-5 minutes. Add rosemary. 00:30-00:40 Cut into 8 pieces and roll out. Place breads on baking sheet. Scatter with rosemary, season with salt, pepper and olive oil. Bake for 10 minutes. Leave for 5 minutes 00:40-00:50 Heat oil in a large pan, add onion and celery and leave for 10 minutes. Add cumin. Boil kettle. Take bread from oven. 00:50-01:00 Make vegetable stock and add to the pan along with the tomatoes and chickpeas. Leave to simmer until ready. Turn down heat. 01:00-01:10 Oil a muffin tin. Sieve cocoa powder into a mixing bowl, add self raising flour and caster sugar. Combine and make a well. Beat milk, an egg and oil together in a measuring jug. Pour into well and stir to make a batter. Spoon into muffin tin and bake for 15 minutes. Use fork to combine. Place on top shelf
Using SWOT, PEST, five forces and the Porters Value Chain, I will assess The McDonald Fast food Chain Organisation.
McDonalds Using SWOT, PEST, five forces and the Porters Value Chain, I will assess The McDonald Fast food Chain Organisation. The analysis is a way to take the temperature of the business and it's market place. It will prompt ideas for improvements to a way the challenges are met. With more than 30,000 restaurants in over 100 countries, 80 % of them franchisees.It feeds some 47 millions clients every day but still serves less than one percent of the world's population. How does it do this? It lies in it's strengths: McDonald's distributors are strategically to be accessible to the each restaurant and carry practically everything, from meat to lightbulbs. From the Classical menu to the new: Newproducts have been introduced as the tastes of the market. Alongside the Big Macs and Chicken McNuggets, there is a New Tastes Menu offering new McTreats. There's low-fat Chicken Salsa Flatbread, penne salad comes with 'Italian style chicken For the first time, I can order fresh fruit. The happy Meal Fruit Bag is 'equivalent to five-a-day recommended daily intake of fruit and vegetables', Outside the U.S. Examples include the popular Teriyaki Burger in Japan and vegetable Nuggets in India. Customers come to McDonald's for signature products they can't find anywhere else. In addition many families visit the restaurants because of their unique ability to put smiles on their children's
"Food shortages in Developing (less developed) countries are due at least as much to social and economic factors as they are to physical disasters" Discuss this view using a range of examples.
Agriculture Essay "Food shortages in Developing (less developed) countries are due at least as much to social and economic factors as they are to physical disasters" Discuss this view using a range of examples. Food shortages in developing countries are due at least to social and economic factors as they are to physical factors is a fair comment to make as many of the physical disasters which occur in developing countries can also occur in developed countries. However it is rare to find a case of a developed country having food shortages due to a physical disaster. Therefore there must be a reason that the developing countries suffer in positions which developed countries do not. Simply, the developing countries do not have the infrastructure or the resources to cope with a physical disaster in the same way that a developed country does. This therefore leads to further problems, one of the most obvious and well publicised is food shortages. The reason for this is partly due to the fact that the governments in developing countries is not very efficient or is corrupt which causes problems to the economy of the country. An example of where the government has not helped with the problem of food shortages is in Bangladesh. Although the initial cause of a food shortage there was because much of Bangladesh is low lying (some even below sea level) and makes up the deltas of the
"Life in the Trenches" Diary Entries
"Life in the Trenches" Diary Entries November 1914 It's cold, damp and I'm tired. Some of the trench was blown apart today, we had to build it back up. We didn't have many trenches it was more of a spread out, open battle. Today I got shot in the leg (it's still hurting). They said they might have to amputate but luckily I pulled through without that happening. The commanders were harsh, they knew I had been shot and still sent me out on a patrol, I don't blame them though they're just following their orders I suppose. I ate before I went out, plum and apple (yeah, tinned food again... great). I started out. Sneaking slowly out of the trench with Private J.P, one of the friends I had made since this horrible war began. Friends are hard to come by out here, having the right attitude helps a lot. We walked about 100 metres, and then had to commando crawl 50 metres to even start to see the enemy trenches (and with a bandage rapped tightly around my leg it wasn't so easy). It was such a dark night (the moon wasn't out). We saw two enemy soldiers setting up a machine gun. We had to get out of there quickly! The slightest movement and we would have been discovered and captured instantly. One of the soldiers had a star shell in his hand. He would have seen us. We left and reported back. A good night as far as I'm concerned. June 1915 Dinner time, (thank god) over all I thought
French food.
As a rule, the French eat three meals a day, usualy at the same hour. Even though this practice is disappearing in the professional world, many people see this tradition as an important aspect of the French way of life. French people start the day with the petit déjeuner (breakfast), which Relax and enjoy! Mealtime consists of bread (le pain): baguette, croissants or brioches, with an expresso, a café crème (expresso with hot, foamy milk), a simple but strong bowl of drip coffee or a chocolat chaud (hot cocoa). Then comes the déjeuner (lunch), enjoyed between noon and 2:00 pm, which is usualy the main meal of the day (when travelling in France - except in Paris - don't be surprised if most of the businesses are closed during these sacro-saint two hours). In the evening, the dîner (dinner) is served not earlier than 8:00pm. In many restaurants, the menus are in French only. Usually, a menu has a handwritten fixed-price option called a menu du jour offering the specials of the day. You'll get nice surprises by ordering dishes without knowing exactly what they are. Do not hesitate to print out the table below which lists the most popular French dishes. Bring it along on your next trip! l'agneau l'ail la banane le beurre la bière l'anyoh l'eye banan burr bee-yehr lamb garlic banana butter beer à la pression le bifteck le steak le boeuf