Saltwater Taffy Research Paper

wrote the article “My Mom Couldn’t Cook”, argues that point by being the sole cook for his wife and daughter. Junod was inspired to cook for his family, by growing up eating the food prepared by a mother who he realized hated to cook and a later understanding that led him to the realization that she did not know how to cook. Tom Junod writes an entertaining piece, his credibility is built through the personal stories he shares and his emotional appeals have a way of keeping the audience interested, but his language becomes distracting and overall it takes away from his argument.

“When you got to the table you couldn 't go right to eating, but you had to wait for the widow to tuck down her head and grumble a little over the victuals, though there warn 't really anything the matter with them, -- that is, nothing only everything was cooked by itself. In a barrel of odds and ends it is different; things get mixed up, and the juice kind of swaps around, and the things go better.” (Twain, 1)

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.

This helps the audience see exactly what she is talking about and it shows what food means to her. In Inside “My Kitchen Year”, Ruth Reichl’s new cookbook, the Author explains why Reichl

When the question comes up about what makes you a strong candidate for admissions many would say things like I have a high GPA, I play sports etc. But what makes me a strong candidate is not that I get good grades or am very talented in specific subjects. It’s because I do not consider myself a talented person clearly because I'm not, I'm not naturally good at school, sports, or music. What makes me stand out is the fact that I work hard and have the patience to invest in myself from beginning to end. The main reason why I am good at instruments, sports, and school is that I challenge myself to become a better version of myself every day. Not to impress schools, friends, or teachers but because it gives my life purpose. I wake up every day

The poem “The Joy of Cooking” by Elaine Magarrell is intriguing in the worst possible way. Elaine Magarrell was born in the city of Clinton, Iowa on June 2nd, 1928 and died on July 24, 2014. During her early days, starting from the age of ten years old, she wrote a huge amount of poetry, but she decided to get rid of the poems by burning every last one of them. Eventually, Elaine started writing her poems again at the age of forty and then in 1981 she decided to quit her job to write full-time. She wrote numerous pieces including the poem I chose called “The Joy of Cooking”. “The Joy of Cooking” is an intense read that allows an abundance of room for interpretation. It starts off describing how she has prepared her sister’s tongue and then keeps getting worse and worse from there. Furthermore, she tells of having her brother’s heart and intensely talks about the firmness, dryness, and how to make it taste better in the sauces. The whole poem disgusts me immensely to think about it literally, which is why I

In the poems, “Home-Baked Bread” by Sally Croft and “The Joy of Cooking” by Elaine Magarrell, cooking becomes a metaphor for something completely different than creating food. When taking a closer look at the poems, the culinary arts become extended metaphors for ideas completely different than the surface meaning. Magarrell uses cooking to express her feeling towards her siblings while Croft illustrates the power and sexual desire of women. Both pieces use imagery, metaphors, and the senses that come with eating food to describe the emotions and tone of the poems as they use cooking as a platform for their messages.

Boiling and freezing water, something we see happen in our kitchens daily. Commonly chefs and parents add salt to boiling water stating, “it helps add flavor to the pasta.” People living in the East Coast, often throw salt on the ground during winter to break down the ice. But does adding salt to a pot of water make it boil at a higher temperature and therefore cook faster? Does adding salt to the ground cause the freezing point of water to decrease and thus slow down the freezing time?

There are some aspects of a college application that fail to encompass aspects of a person’s character. While this may be hard or even impossible to test on or ask about it, college admissions committees still should keep this as a major consideration when colleges analyze their submitted applications. Therefore, beyond a standard application, I would want a college to know that I work hard, learn very quickly, and that I have been prepared for their courses.

I thought what a wonderful way to tell a story” (Mujica 38). The reader is often present in the kitchen with Esquivel when she writes about her past experiences in the kitchen.

Waking up to the sound of loud church bells and a breathtaking view that looked like a scene from The Sound of Music meant only one thing. Lunchtime. As I made my way to the kitchen, an array of smells climbed through my nose. Savory, fresh, sweet, rich – almost too fragrant for someone who just woke up five minutes ago. I sat my tired self in the dining room where rays of sun touched my face from the big window next to me. Lunch was served. Food that was once only comfort and pleasure in my mind, found a purpose to me. It was in Austria where I first realized that there was more to food than just eating it because it tasted so good.

Some adjustment was needed to fit in American society. Rather than a warm bowl of rice and fresh homemade Korean foods, I had to have some unhealthy leftover fast-food from last night if I was lucky. Sometimes, I could not get the breakfast due to my hectic morning schedule and I was introduced to the new American culture, “brunch.” One of my favorite brunch menu is a pancake. Pancake is very fluffy and sweet which I can describe a dish as warm goodness. Every time I was making or eating the pancake, I get to think about my mother. Now, I know that making a food for someone takes a lot of time and

Many grandmothers are important people because many times they give love to their family. Their love can make their family comfortable, make life easier, and unite family members. Patricia Hampl, “Grandmother’s Sunday Dinner,” describes how her grandmother ruled over her family with her authoritative personality. And also, Hampl’s grandmother made her family members united with her professional cooking skills. Similar to Hampl’s grandmother, my grandmother rules over my family. My grandmother’s personality is not authoritative, and her cooking skills are not good compared to Hampl’s grandmother. However, her love sill makes out family united. Although both grandmothers have different

Mom was a gruesome cook. That's probably the reason that all you can see in the pantry was microwaveable food. Grandma only cooked every Friday because she always explained, “The food I cook is always hard and takes a lot of my time to nap.” After finishing her noodles Camille took a break. She decided to go around the house and observe. She adored all the white and modernness of the house. Until she saw something that completely shocked her.

In the past, Sunday was the only day that I would normally cook a homemade dinner. After reflecting upon this practice, I realized that I did not cook dinner often because of the hassle of going to the grocery store. Taking children grocery shopping can turn a simple task into painful task. Not to mention, I would have to carry groceries up three flight of stairs. Another reason that I didn’t cook as often, was that cooking takes too much effort