Descriptive Essay About The Kitchen

From emancipation, leading all the way to the 20th century, African American women struggled to find better opportunities outside of their agricultural laborer and domestic servant roles. In Cooking in Other Women’s Kitchens: Domestic Workers in the South, 1865-1960, author Rebecca Sharpless illustrates how African American women in the American South used domestic work, such as cooking, as a stepping stone from their old lives to the start of their new ones. Throughout the text, Sharpless is set out to focus on the way African American women used cooking to bridge slavery and them finding their own employment, explore how these women could function in a world of low wages, demanding work, and omnipresent racial strife, and refute stereotypes about these cooks. With the use of cookbooks, interviews, autobiographies, and letters from the women, Sharpless guides readers to examine the personal lives and cooking profession of these African American women and their ambition to support themselves and their families.

Throughout essay “In the Kitchen,” Henry Louis Gates Junior recalls a time when he and his friends and family constantly tried to straighten their African American “kinky” hair. They did this to try to fit in with white people. The writer is using his personal experience as an African American straightening his hair to show how black people felt about assimilating into white society. It was very difficult for blacks to fit in with white people but he remembers how this difficult time brought the black community together.

From emancipation leading all the way to the 20th century, African American women struggled to find better opportunities outside of their agricultural laborer and domestic servant roles. In Cooking in Other Women’s Kitchens: Domestic Workers in the South, 1865-1960, author Rebecca Sharpless illustrates how African American women in the American South used domestic work, such as cooking, as a stepping stone from their old lives to the start of their new ones. Throughout the text, Sharpless is set out to focus on the way African American women used cooking to bridge slavery and them finding their own employment, explore how these women could function in a world of low wages, demanding work, and omnipresent racial strife, and refute stereotypes about these cooks. With the use of cookbooks, interviews, autobiographies, and letters from the women, Sharpless guides readers to examine the personal lives and cooking profession of these African American women and their ambition to support themselves and their families.

This project involves the remodeling of the master bathroom by replacing the fixtures, the appliances and the tiles to emanate a sense of peace and tranquility. Our objective is to create a whole new environment. One that is pleasing to eye as well as one that offers a feeling of comfort on a daily bases.

The kitchen is a stomach leading to the lower intestine, also known as the garbage and dishwashing section. Adjacent, the bathroom is the “Very rectum of the gastrointestinal system” (Ehrenreich 30). The anatomical description humanizes the workplace and allows the reader to imagine a grotesque and quite realistic restaurant. The name of the chain restaurant is so generic it creates the question: Have I eaten there before? Ehrenreich creates this visual in order to sympathize with the reader in recognition of how absurd this sounds to a middle class citizen and the sympathize with employees on just how gross it is.

She loves listening to the jukebox before the dinner rush. Once the dinner rush starts, she loves to experiment with the food. Too much salt? She’ll just add in more ingredients to balance out the flavor. To Chef Sallier, imperfection is a virtue, no one has to be perfect. Though she might be a bit too laid back, the food and energy she creates is amazing. With so many chefs in the industry, she is the one that stands out the most. Chef Gleeson on the other hand is a very strict man when it comes to measuring the ingredients but he styles the food like they are pieces of art. He can make a simple dish of peach cobbler look like pieces of art. He wants to create a special dining experience that no other restaurant can compare. Quiet, peaceful and private. While he may be too strict on the amounts of ingredients, the wonderful food he creates is known throughout the entire city. Andrew Gleeson is like no other chef in the business. Unique, quiet and

1. Space – enough open space in the appropriate parts of the kitchen to allow someone to turn a wheelchair or a scooter.

Kitchens in need of extensive work often require a new installation. This is typically true when the laout of the room is to be changed in an effort to improve the functional and aesthetic design of the room. The character of the home and the traffic flow of the room need to be taken into account during this process, to ensure the kitchen meets the needs of the homeowner in every way.

Kitchen Confidential covers Anthony Bourdain’s life, with primary regards to food and the culinary industry. The book begins with his childhood summer in France, where he gained an appreciation for food. The largest section of the book is Bourdain’s rise to executive chef at Brasserie Les Halles. Kitchen Confidential ends with Bourdain giving advice to anyone considering working in the culinary industry. Kitchen Confidential varies from memoir form because it encompasses more than one part of Bourdain’s life. The book’s main focus is his life as a chef, but also includes portions of his childhood and adolescence.

Never have I taken the time to think of the significance of the kitchen table in my life, but I have come to realize that my kitchen table has always been a place to unwind and share with my family members. From childhood to my adult hood, I have always come to the kitchen table in celebration, conference, in search of security, and enjoyment. The kitchen table of the past always brought my family together, and the table in my present brings focus to my school work and an occasional “catch up” conversation with my family, and in the future I hope to have a similar kitchen table setting as I did in my childhood, but with my own style.

The Making of a Chef was a fascinating book that alternated my perspective on cooking giving me a clearer view of working through a culinary program. Michael Ruhlman gave readers a glimpse of life within the Culinary Institute of America, which is the most critical culinary school in the United States. Nothing is left to instinct or assumed information, everything is shown whether it is with culinary maths or precisely how you lay out unresolved issues for the ideal stock. Everything was just striven to be excellent, not good, nor O.K., but miraculously perfect.

Semiotics of the kitchen by Martha Rosler and Safe by Todd Haynes both revolves around the theme on Feminism. One is performing and the other acting, as to how women are depicted as weak or strong in character in different scenerios. In Martha Rosler’s six minutes video art, it represents a Martha Rosler, a women who performs using kitchen tools based in a kitchen setting. While, Safe by Todd Haynes is a two-hour plus film where it depicts a female character that slowly weakens in her mental and physical state as she have contracted a virus called “environmental illness” or rather multiple chemical sensitivity in the twentieth century. Her condition worsens as the film progresses.

Once I stepped inside the restaurant I automatically could hear the music playing at a moderate level and the laughter of the customers. Right off the back the restaurant's ambiance had a positive vibe. Mindful, it was a Saturday late afternoon. Mary Jane Burger and Brew is a local restaurant trying to stay true to its past. The granddaughter of the original owner now runs the place with the intention of serving good quality food where the ingredients are fresh, mouth watering, and surely not filled with antibiotics and all that other genetically modified elements found in processed foods. The vintage, rustic looking place, holds a small town atmosphere with a big taste.

My favorite place in my mother’s house is the dining room. Every year, my mother’s house is chosen, by all of our family members, to host the holiday dinners and parties because of how elegant her dining room is.

There is no doubt that the Phoenix is one of the biggest city in the United States. It has the rich resources and good populations. We can always have fun here during my free time. Being an international student who is studying here, the food here is always the most important thing I worried about. Since I came here, I had tried so many foods here and I think each food own their independent style. Whatever what kind of food they from, I think they both good. But the food I always like best is Chinese food.