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National flag dishes

For the promotion of the 2009 Sydney International Food Festival, they prepared several dishes of national flags with the ingredients that are known to come from those countries. I tried looking for some more information about the dishes but information is scarce, but I believe the majority of the ingredients are self-explanatory for those with some basic food knowledge. So have fun with the visuals!

Enjoy,
Robert!

 

Italy:

 South Korea:

Spain:

 

Japan:

Lebanon:

 

Greece:

India:

Australia:

France:

Brazil:

Switzerland:

Vietnam:

You lazy, cheap, unhealthy students!

We are students, always in a rush, worse than "real" workers.

Bike from Tu to the central station delft, train to rotterdam central, grab your bike, cycle to veelzigt, lock your bike, open the door, climb typical dutch stairs, get into the kitchen, open the fridge….

NOTHING..

Problem that probably in Italy I would have solved with a Pizza from "Pizzeria la golosa", a few minutes, good tasting, no stress..

It doesn’t work so well here, maybe I’m too picky, but my stomach cannot afford a Domino’s pizza..

Then again, bike, Albert Hein, lock, and then a lot of creativity..

Walking around the shelves in the supermarket, bio, non bio, euroshopper, pasta, meat, vegetables….in the end just confusion..

We need rules..a sort of credo, deciding to be picky, reading labels for hours, produced here, there, E119, colorants..

" Don’t eat anything your grandmother wouldn’t recognize as food." 

that’s what Michael Pollan suggests in his book Food Rules .

A book full of irony, that I suggest to everybody who sometimes, like me, thinks that being picky on food is good for body and brain.

Of course the rules proposed are a lot "dedicated" to Americans, with their problems with glucose and fats, but it is still a good example to take in consideration.

"Eat deliberately, with other people whenever possible, and always with pleasure" 

 ciao ciao

 Stefano 

LITERATURE

 

  • Hofstede, G. (2005), Cultures and organizations, software of the mind. New York:McGraw-Hill.
  • House, R.J., Hanges, P.J., Javidan, M., Dorfman, P.W.,Gupta, V. (2004), Culture, leadership andorganizations; the GLOBE study of 62 societies, Sage Publications, ThousandOaks, London, Delhi.
  • Nisbett, R.E. (2003), The geography of thought; How Asians and Westerners thinkDifferently…and Why. The free press, New York.
 
CULTURE & GEERT HOFSTEDE’S DLLD: DEFINITION-LEVELS-LAYERS-DIMENSIONS 

 
AND WHAT ABOUT US: 

 

Making special dishes for a holiday : Dumpling soup

 My food story is about ‘Making special dishes for a holiday : Dumpling soup’.

In Korea, Korean eat rice cake soup with dumplings on New year’s day. Since Korean think that they grow older when they eat this soup, it’s important to prepare a new year.

Usually, it takes really long time to prepare all ingredient. For this reason, all my family members help our mothers for it all day long. Men do cutting rice cake which is physically hard and women prepare various materials such as meat, tofu, onion ect. And then, all members start to make dumpling with prepared ingredient. This time is really funny and good to talk about their daily life.

Because of a cultural change from men-centered atmosphere to equal atmosphere, more and more works are shared equally for men and women in family.

Event of memorial serviceday

This presentation file is about event of memorial serviceday in korea.

There is a strict ( I think it is strict) rule in arranging food on table in memorial serviceday.

 Actually, many grown up girls who is going to marry soon, still do not know the rule. (Even they marry!)

 The thing is, it is really complicated. And it is slightly different depending on people’s home tradition and location.

Koreans think the red color drives out the ghost, so we never use the red color food at memorial table.

Even KIMCHI is the most representative food in Korea.

Also we do not use peach because of the belief that it is god’s food.

Minyou’s food story

I will tell you a story about food. You will explore things about my personal memories of places and people related to food. If I ask myself the question what food means to me, the answer iw quite simple; my mom..
My mother is a cook. She knows everything about food and at home, we were always eating like eating in a restaurant. This is for me the meaning of food; enjoying it,at all times.
On the other hand, sometimes I’m lost in the meaning of food… I think because I am really spoiled by nice and exclusive food.

My mother has her own catering company and people can hire her for parties and dinners.She also has a small domestic restaurant and with a group from 10 till 14 it is possible to have dinner in her beautiful canal house in the centre of Amsterdam. But the special thing about mymother’s cooking is that she doesn’t see it as a job, but it is a really herpassion and her hobby. And it is also not that she is always cooking the samekind of things, no my mothers surprises me always, because she cooks in a style that is on her mind in a certain period. 

An example of inspiration for a style is travelling. Travelling is a big part of her choice for dinner or professional cooking. For example, when she was on holiday in Mexico, she sent a lot of food to Holland and in the following weeks the theme of dinner was Mexico.
And if we are going to Italy for holidays with the family, she prepares us by cooking delicious Italian food the weeks before departure, just to come in the atmosphere. In this manner she always creates pleasurable anticipation.

My mom taught me cooking… maybe like every small girl, I was helping in the kitchen very often, but at a certain moment I got my own real working kitchen. One with real fire in it. I had my own equipped site in the kitchen and this was really my favourite place to be.

As I told you, she is always surprising me with her cooking, even on holidays!
During summer holiday we have always camped in small tents and in a regular campingway, but with one exceptional, my mom took everything from home from herkitchen. As you can see; the olive oil, the pepper mill, the colander, theteapot, oven for… literally a complete kitchen!

And this camping thing is also something that my mom endowed me. At the moment that I started travelling by myself, with friends, I was also creative with making my own food. Her you see us picnicking, preparing some sandwich and here we are very creative with helping ourselves in darkness. With a flashlight taped on waterbottles.. And after some years also my own camping equipment consist of a lot of cooking stuff..

So this is what food means to me, a variety of special, nice and delicious food always, every day…  But as I mentioned in thebeginning, sometimes it also feels like being lost in the meaning of food. I ate a lot of special things in my life. Here you see the guinea pig in Peru, meelworms and a grasshopper madeby my aunt, and here you see me fishing on piranhas, which we later baked onthe bbq. When I came to delft, to live on my own, I had never heard of ChickenTonight, or Knorr worlddishes, I even didn’t know how a microwave worked. I amspoiled in food, but in my student home I start to explore the ‘normal’ dishes,and I like that too!

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Kroket Story

 

This is me, I like food. I like to eat it, play with it, make it and i love to eat with someone and hate it when somebody eats the last bite of my plate.

 

Food is something i connect with my family, my friends and the colleges at my work. At all these places and with all these people i have a special dish that belongs to a certain person or happening. This makes my list of favorite dishes!

 

 Besides all these exotic meals i keep having this special relation with the KROKET!

The reason is that when eating a kroket i need to think about my grandparents. They had a butcher shop in the centre of a little village. 
 
Besides being a well known butcher, the place was famous for the kroketten that were sold. The receipt has been in the familly for years and is highly secret. 

Esspecially on carnaval my grandparents sold loads of kroketten in a couple of days. 
On year my granpa talked with a friend about making the kroketten and the friend gave him a tip to change something on the kroketten to make them more nice than ever. My granpa followed his tip and made hondreds of kroketten with the slightly changed receipt. 
 When the carneval started my granparents started baking the kroketten and it turned out that they exploded one by one in the fat. It was horrible and all the kroketten could been thrown away! You can imagine that my granddad was not very happy about this!
Luckily we still have the best receipt and every year around christmas time we make kroketten and we eat them with the whole familly. I always need to think about the exploding kroketten back in the days 🙂 

 
 
 
 

  

 

 

 

Interview to Ferran Adrià, on food, science and research

One of the most famous cooks in the world gets interviewed. He sounds so reasonable! It is also very interesting that the interview is in the prestigious New Scientist magazine. There is also a summary of what you get at his restaurant, elBulli.

 

 

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