Love to Cook

When the assignment was first presented to me, I was really excited because I love to cook even though I am not the best at it. Some dishes I am planning to make for my family are based on Vietnamese dishes my father and relatives have cooked for my family in the past. The stir fried noodles would be my dad’s recipe that he would always make for a party when he needs something quick and easy. The dessert would be this colorful jelly cake that my aunt would always make for my birthday whenever I am in Florida. This connects to my faith journey by giving back to my family for all they have done for me and through that, I am giving back to God, making my relationship with Him and my family stronger.

rethinking your approach. (Hensrud 49)” Just a little prior preparation cuts time and effort in a tight schedule and healthy foods generally taste much better than foods from the local convenience restaurant.

Ever since I was little, I enjoyed being in the kitchen with my mom, dad and other family members. As long as I can remember, I was always there, trying to help out in whatever I could and what my family members would let me. When I was eight, I baked my first batch of chocolate chip cookies and ever since then I developed a passion and dedication for baking that has helped to teach many

In Jessica Harris’s “The Culinary Season of my Childhood” she peels away at the layers of how food and a food based atmosphere affected her life in a positive way. Food to her represented an extension of culture along with gatherings of family which built the basis for her cultural identity throughout her life. Harris shares various anecdotes that exemplify how certain memories regarding food as well as the varied characteristics of her cultures’ cuisine left a lasting imprint on how she began to view food and continued to proceeding forward. she stats “My family, like many others long separated from the south, raised me in ways that continued their eating traditions, so now I can head south and sop biscuits in gravy, suck chewy bits of fat from a pigs foot spattered with hot sauce, and yes’m and no’m with the best of ‘em,.” (Pg. 109 Para). Similarly, since I am Jamaican, food remains something that holds high importance in my life due to how my family prepared, flavored, and built a food-based atmosphere. They extended the same traditions from their country of origin within the new society they were thrusted into. The impact of food and how it has factors to comfort, heal, and bring people together holds high relevance in how my self-identity was shaped regarding food.

A physical perception was born of my learning, an understanding of the correlation between the attentiveness to detail of plate setting, to the organ setting of the body. Cooking is a science, where it is quite important for cooks to be aware of the ins-and-outs of methods involved in it, just like physicians must be aware of various details such as where the third thoracic vertebra is located, and what the

Have you ever thought, you 're doing a great job slowly killing yourself and the Earth while walking through the supermarket pushing a shopping cart filled with an assortment of western dietary staples? Probably not, right? If you 've recently watched the Netflix documentary Cooked, released in early February 2016, this self-analysis may be a part of your shopping trips for the foreseeable future. Cooked was produced by Alex Gibney, and narrated by the man whose book, by the same name, inspired the series itself, Michael Pollan. Michael Pollan is a professor of journalism at the UC Berkeley Graduate School of Journalism, and food activist with many accolades, including several New York Time best-selling books. Cooked is filled to the brim

A Lot of people may love shopping or going on long walks on the beach or even go on amazing adventures, but one of the most enjoyable things I love to do with my family is eating. I could eat for days or even months. Every holiday I never miss my mother’s homemade tamales, especially Thanksgiving. Just when I take a bite, the tamale breaks apart in my mouth. When my mother makes home made burritos,the rice and the beans just taste super delicious and the cheese melts right in my mouth. Sometimes my mother would make some menudo with lots of love in it. I would put some lemon juice to make it sour and onions to give it that flavor.

Mary Fisher’s excerpts from The Gastronomical Me were delightfully filled with many sensory detailed sentences. She did a good job including the reader to properly imagine the story. She travels back into her childhood and recalls her first taste of strawberry flavored jam and makes connections between women in the past to present-day females. Change is inevitable but appreciating the past and the traditions that made about these changes can be respected. She gives a good argument on how cooking was a trait most women took seriously. But she also argues on how food can be viewed as something far more amazing and beautiful.

For some people, cooking is a fuss, or they can just not do it. For me, it’s almost second nature. I make dinner for my family almost every night consequently, I take time away from my homework to fix up something for dinner. I do it because my family and I need food to go on, and most of my family is dog-tired from work, or just don’t know what to make or how to cook food.

Home cooked meals taste the best, and are usually the least expensive. My favorite meals are the ones that you help make yourself. Cooking is a hard task, so it is useful to have more than one person working on preparing it. Even if it's just pasta, you can feel accomplished knowing you put work into making it.

When I look around, I can see all of the carefully prepared food arrayed out on the table. I can see everyone surrounding it, staring at the food hungrily. From the great big golden brown turkey at the center of the table, to the many bowls of fluffy mashed potatoes and side dishes surrounding it, every dish has a pair of eyes latched onto it. I can also smell all of the wonderful and delectable aromas emanating from the many foods. The scents are so strong, I can almost

Hope you are well. My name is Mitchell, I fell in love with cooking and baking when I was a small girl. My mother was an excellent cook, her food was exemptio0nal and everybody who visited our home used to give her very good remarks about the food. Our neighbors used to seek her services to bake for them cakes for different occasional. Her cookies were very good and my friends used to visit my home just to get a cookie from her. She taught most of the things I know about cooking and I believe I learned from the best. I thank her for introducing me to cooking and baking.

Culinary art is a momentous part of my life.When I was around the age of nine I was living with both my mom and dad. I was always in the kitchen helping my mom cook dinner. I made baked ziti, empanadas, sweet potato pie, and other foods.When I was in high school, I lived with my father,and after my older siblings grew up it was just me and my little sister so I was responsible for cooking the meals. I was cooking for my family an average of seven days a week and I was never tired or bored, I enjoyed it. I developed a strong passion for culinary arts. I am passionate about it because it excites me, inspires me, and encourages me to open a restaurant.

As a foodie, eating foods is my favorite thing and I also find my speciality in eating, that is tasting food and know the condiment in every dishes. When I was a child, I usually go to kitchen to see adults cooking. My intention is not to learn how to cook, but to know where the dishes that I felt very delicious from out of curiosity. As time passed, I knew the recipe of every dishes that I like gradually and learned how to improve it taste. I born at a country that have many delicious foods and the cuisine like to use many kinds of condiments. Through the process of knowing the recipe of cuisine, I also learned many condiments and their use.

When it comes down to feeding your body and mind, nothing is superior to preparing your food from scratch, with quality ingredients and served with love. If you have never experienced this phenomenon then try it out for 90 days and see how you feel. Come to that, see how your family feels as you work together in the kitchen to create a level of harmony and good health that is only possible when food is prepared in a loving manner, and eaten slowly with others. OK, so no excuses about time and schedules and…and…and. Instead let’s take a look at why preparing your food is a win-win situation for everyone.