My Fried Baked Chicken

Truett started experimenting with different ways to cook and serve chicken quickly and economically. He started serving a fried chicken breast fillet on a bun to keep customers from getting grease on their fingers. He then went on to perfect the “chicken sandwich” by experimenting with different cooking methods, seasonings and spices. When he finally felt it was right he had ended up using a special blend of seasonings and cooking the chicken in a pressure cooker with peanut oil, then adding a pickle to the finished sandwich. This would eventually become the Chick-fil-A Chicken Sandwich and become a lasting part of the Chick-fil-A formula.

All of the options on the menu may seem appetizing to customers, but the secret behind the fast food makes customers rethink their decisions. French fries may seem to solely be hand cut slices of potatoes fried in vegetable oil in a deep fryer, but that is not all that goes into McDonalds French fries. The company adds “artificial flavors” to the oil, but is not specific on what the flavoring itself is. Schlosser and Wilson discover that McDonalds adds beef juice flavoring from the hamburgers to the batch of fries to add a distinguishing factor to their fries, despite advertising them as “vegetarian friendly”. They also use cruel methods to make their infamous chicken nuggets. McDonalds pays butchering farms to kill their chickens with inhumane tactics. Chickens are hung by their feet in chains and then dunk them into a water-filled charged with electricity. Some chickens are not knocked unconscious from this cruel tactic due to moving too much and feel the pain from the next slaughter step, rotating blades. Every chicken is hung upside down, shocked, sliced into pieces, and then boiled in bloody liquid just so that customers can have chicken nuggets that are not even all chicken. They are made with the random pieces of cut up chicken, a sticky glue-like paste, and more “artificial flavors” of beef flavoring. This addition of beef flavoring to the

Hi, Rina! Although I could not find specific quotes from the assigned article, I found some insight in outsides article written by NPR and The Atlantic. In "Where Did That Fried Chicken Stereotype Come From?", Demby interviewed Claire Schmidt a professor at the University of Missouri who studies race. Schmidt explained that "chicken had long been a part of the Southern diets, but they had particular utility for slaves... they were cheap, easy to feed and a good source of meat" (Demby). As for watermelon, an Atlantic article titled "How Watermelons Became a Racist Trope" explained that "free black people grew, ate, and sold watermelons, and in doing so made the fruit a symbol of their freedom" (Black). However, as southern whites started to

Malcolm Gladwell uses some very shocking facts about French fries and how unhealthy they are for the body. He states the average American eats about thirty pounds of French fries a year. In 1990, health concerns arose about using animal-based cooking oil to deep fry them. This

Boston Chicken implemented a franchising strategy that differed from most other franchising companies at the time. Boston Chicken focused its expansion through franchising the company through large regional developers rather than selling store franchises to a large number of small franchisees. In that, an established network of 22 regional franchises that targeted their operations in the 60 largest U.S. metropolitan markets and in order to do so, the franchisee would have been an independent experienced businessman with vast financial resources and would be responsible for opening 50 – 100 stored in the region. Boston Chicken focused on widespread

In the excerpt “Why the Fries Taste So Good” by Eric Schlosser, Schlosser deeply examines the process of one individual farmer and his process, not to mention takes it as far as going to the International Fragrance and Flavor facilities to see what truly does make the fries taste so good. He does a good job of hitting each individual appeal as a writer in order for us as readers to accept the information he’s handing out. Even in Ian Brailsford’s review of Schlosser’s excerpt, he finds little if any opposition whatsoever. At one point he even says, “By focusing on Ray Kroc’s empire McDonald’s – America’s biggest employer and real estate owner – Schlosser is covering well-travelled academic terrain” (Brailsford 118.)

Pollan first establishes his ethos by citing nutritionist Joan Gussow. This shows us that he has done his research in the field and provides his reflection to her speech; this makes him appear more as an equal peer talking to us about why food should be redefined. He continues to draw the reader in by bringing a pathos aspect; bringing up your great grandmother. Pollan explains, “We need to go back at least a couple of generations to a time before the advent of most modern foods” (107). He continues to encourage the reader to imagine grocery shopping with your great grandmother. Pollan brings an emotional aspect to making the reader reminisce about great grandmother’s cooking and possibly remorsefully reflect how grandma would complain about how unhealthy food is today. Then he tells us to avoid foods she would not recognize as a food that contains familiar ingredients, no extra additives

Malcolm Gladwell’s podcast on Revisionist History, “McDonald’s Broke My Heart”, is centered around Phil Sokolof’s experience of having a heart attack. Sokolof single handedly decided to attack the issue of unhealthy food head on. Sokolof does this through the help of newspapers and billboards, to promote a healthier lifestyle within the United States. Malcolm Gladwell discusses during the podcast how McDonald’s oil is unhealthy for humans, through the use of pathos. Gladwell effectively spreads this message throughout the duration of his podcast. The podcast informs the listeners how unhealthy McDonald's oil was and how the company needed to make a change in order to provide its customers with a healthy food option.

as fried chicken, hamburgers and chips contain a great deal of fat and salt, which cause major

Because frying is virtually the same for most meats, we will focus on the art of frying chicken.

Michael Pollan, writer of “Eat Food: Food Defined” and “Her Chee-to Heart” author Jill McCorkle are both aware of the unhealthy nature of processed foods, but Pollan would scold McCorkle for succumbing to the processed food’s appeal because he discredits the category “food product” as actual food; there is nothing about McCorkle’s relationship to food that Pollan will agree with. These nonfiction articles take different stances on food in the twenty first century. Pollan’s approach is to warn consumers about processed foods and to guide them into a healthier lifestyle while McCorkle describes her junk food addiction with stories that highlight the artificial foods people are so quick to love. Eric Schlosser’s “Why the Fries Taste Good” is the third article connected to Pollan and McCorkle’s; his writing explains why processed food is so bad but also provides an explanation as to why it is appealing. McCorkle and Pollan will never see eye to eye when it comes to what kind of food people should be eating.

The process of creating trans fat originated from the 1890s in France when chemist Paul Sabatier discovered that metal catalysts could precipitate hydrogenic reactions. This led to German chemist Wilhelm Normanns’ 1901 experimentation with hydrogenation catalysts that successfully led to the hydrogenation of liquid fat which produced semi solid fat that is now known as trans-fat. This process was adopted by many food manufacturers because of its ability to stabilize the shelf life of products it is in. With the production and use of trans fat comes some serious health risks. In the 1950s it was found that there is a clear connection between the intake of saturated fats and heart disease. After this was found there was some opposing studies that proved fats were healthy. By the 1980s it was established that a high intake of saturated fat led to a higher risk for heart problems. Because of this trans fats were used to replace saturated fats, but it was later found that trans fat held a higher risk for heart problems than saturated fats did (“Trans Fat”). Once people discovered this, a demand for healthy alternatives began and is still prevalent today.

"Almost every culture in the world makes fried chicken, but only the Southern fried chicken from the U.S. is internationally known” (Fowler). I grew up on fried chicken, my mom used to make it every day. A traditional southern meal would consist of fried chicken, mashed potatoes and corn, with a glass of sweet tea. There’s nothing like a nice ice cold glass of sweet tea, on a hot southern

There was an automatic click when food appeared on TV. There is no way to watch television without seeing a food that can make a person’s mouth water. The idea sparked to carry cooking on to television, starting as a simple way to share recipes, tips, and tricks with home-making mothers over the radio; the food and cooking industry has developed into a full-fledged entertainment basis for many Americans today. The evolution of cooking is positively influenced by the introduction of television and technology on American culture.

On November 18, 2016 I attended the performance Vital Signs directed by Pam Cardell in the Sponberg theatre. The scene entitled “Fried Chicken” was enacted by Janiquia Scott, who executed the monologue better than anyone had projected, leaving the audience in stunned silence when she made her exit. Her costume consisted of jeans, a black tank top, along with a red cardigan. The choice of outfit added a sense of melancholy as she transformed into her character. She embraced her role as a battered, abused woman in a way that made her become the woman she was portraying. She began her short, three-minute monologue in the dark, facing downstage. Facing the crowd, Janiquia made the audience feel as if the monologue was her reality, and we were her