As a part of the fifth annual Summer Faculty Fellowship Program, 20 faculty members traveled to various locations in China to explore the country’s history and cuisine from June 10 to 20. Director of Kutler Center and Summer Programs Jim Patterson said that there were multiple considerations that the group factored in when they chose […]
Every weekend, when Jaya Nayar ’20 sits down to dinner with her family, she sees a spread of food ordered from Postmates. After enjoying a meal filled with a variety of foods from many different restaurants, however, she said she is always shocked by the inflated and high delivery fees on the app. Courier services […]
Organic foods. Are they a business or a healthy asset for our lives? For all our lifetimes, Whole Foods has been a craze. We’ve been surrounded by much more kale, avocado and green juice than Dairy Queens. We haven’t known what it’s like to go to the supermarket and buy the cheapest produce that is […]
Standing before a line of television cameras, Berry Nakash ’20 cooked her favorite risotto for the judges of “MasterChef Junior.” Nakash said she wasn’t planning on going onto “MasterChef Junior” but found out about the opportunity through a friend. The auditions included identifying exotic foods, following judges’ specific cooking instructionsand copying specific cutting techniques. Although […]
A junior at a Los Angeles area high school, Zaria* remembers how her mother used to measure her waist and compare it to her own. “If we were close, she would be really excited,” Zaria said. “I thought it was like a competition.” For Zaria, dieting and body consciousness are very familiar concepts. “My family […]
Like millions of others across the country, Anna Gong ’18 and her family had the television on for hours last weekend, but Chinese opera performers, lion dancers and dragon dancers in colorful costumes filled the screen instead of men in football gear and sports commentators. Every year, festivities in China are broadcast on the eve […]
The smell of onion wafts out of the classroom as Zachary Getelman ’13, surrounded by soy lecithin and lime, chops ingredients. He then adds them to a blender and prepares a salsa verde foam, with a texture resembling whipped cream or meringue when completed. The Molecular Gastronomy class, a new directed study, explores the science […]