Wednesday 25 March 2015

Conclusion

At the beginning of my blog I wanted to know why the visual representations of food were important and whether Acton was correct when stating food was ‘merely to please the eye’. The most important thing I have learnt is that using food as decoration has never really disappeared, and we have gradually become a culture who is obsessed with the look of food with the ever growing production of picture cookbooks, cook shows and ‘foodie’ films. With regards to food and change, it is clear that social and cultural changes have impacted the ways we look at food and look at animals as food. My experiment of cookbooks has shown me that it is most helpful cooking from both pictures and words; however picture cookbooks are less time consuming and fun to cook from. So if I had to choose one to cook from it would be the pictures.


Pinterest


Works Cited
Pinterest- “Simple Dora Star Cookies” < https://www.pinterest.com/pin/499969996102369411/>

Accessed 9/02/2015


Tuesday 24 March 2015

Film VS. Television- Who's the Real Star?

After looking at how food is visually represented in different kinds of literature. I decided to end this blog with the most popular way food is represented today. Televisions have been popular in homes since colour broadcasting was introduced in the mid-1960s. Since then we have been obsessed with everything visual.

Before my visit to the British Library, I posed the question 'How do films and TV differ in representing the visual aspects of food as an important component?' Today I am going to show you how television representations of food differ from film representations, and how both representations are equally important. My experience at the British Library helped me to understand the different representations of food, more in the way of art and still life but nonetheless, the secondary sources I did find pointed out how food decorates, feeds and produces itself as the 'star' of TV and film.

In their essay "Food on the Silver Screen", Susan Wolk and Marie-Jose Sevilla state a cookery programme's main purpose is to “teach you how to feed your body, the makers of foodie films are more intent on feeding your mind" (qtd.Walker:218) After wanting to find out how literary representations feed the mind, this is exactly what I wanted to hear. This suggests that the literary, magical and fantastical world of a film create descriptions which feed us metaphorically. This is illustrated by the film adaptation of Roald Dahl's Charlie in the Chocolate Factory (2005).



In this clip above, the 'world' of food in the factory is filled with colours and gives us a place that we can never imagine visiting. This form of escapism lets our mind wander into a world of feeding and sweet delights. Wolk and Sevilla suggest that "food can become ‘the star of the show’, the centre of a ‘cinematographic plate’" (qtd.Walker:219) Food is clearly the 'star' of the show in this clip. The sizing of the food compared to the characters illustrates how this aspect is more important than the characters' journeys at this time. Furthermore the food descriptions such as the chocolate being "frothy" and "chocolatey" illustrates a light and fluffy texture in our mouths which shows the producers intent on 'feeding our mind'. The poetry of the tongue with regards to the 'y' sound establishes an excited and delicious sound because of the long vowel sound 'ee'.



Food is not only the centre of the show in films, it is the centre of the show in cooking programmes. When watching cooking shows you expect to see some form of food. In Heston Blumenthal cooks Treacle Tart (above), the descriptions here are less fantastical, however food is still the 'centre of the plate' on the screen. This food is realistic and the colours are less fantastical as we previously saw because this concentrates on instruction and teaching rather than feeding the imagination as Wolk and Sevilla suggest.

In conclusion, the main difference between TV and Film is that film uses imagination and cook shows concentrate on teaching the audience about food. However, both are connected in the belief that food is an important component in visual aids.

Work Cited
Walker, H (ed.). Food in the Arts. Devon, England: Prospect Books (1999)
BBC Food. “Heston Blumenthal cooks Treacle Tart - Full Recipe - In Search of Perfection – BBC”. YouTube. YouTube LLC. 3 July 2009. <https://www.youtube.com/watch?v=48lDzD6JNJc> Accessed 20/03/2015
Don’tBeCheeki “Charlie and the Chocolate Factory - 'Land of Candy' Scene” YouTube. YouTube LLC. 3 June 2011. <https://www.youtube.com/watch?v=5S_AYZGBxkQ> Accessed 20/03/2015

Monday 23 March 2015

Playing the Amateur... Round 2

So in this post I will be finding out whether it is possible to cook without pictures.

It was extremely hard to find a cookbook which did not include pictures nowadays as we are a generation who is so interested in visuals. I ended up choosing a weird and wonderful recipe from The Alice B. Toklas Cookbook (2004) with a twist:





So answering the question: Do pictures change the way we make recipes?

My answer is yes.


Although in my previous post, I struggled with timings and measurements. In this post, I struggled with the look of the food both whilst I cooked and when I had finished. With regards to taste, let’s just say it was interesting and I do not think I will be trying pancakes like this again! Overall, from cooking with words and pictures, I believe you cannot cook with one and not the other because each provides helpful insights into getting the correct outcome.

Works Cited
Toklas, A.B. The Alice B. Toklas Cookbook.  London: Serif. (1994)

Playing the Amateur

I am a strong believer that as a cook you need both illustrated directions and written directions. In this entry I will be showing you the process I went through when I cooked from ONLY pictures.

The cookbook which I used was Katie Shelly's Picture Cook: See. Make. Eat. (2013).





As a slight twist on the picture cookbook, I thought it would be interesting to make something from drawings. Although it was difficult with regards to cooking times, it was fun because the drawings were quirky. Overall , cooking with pictures took a lot of thinking and working out on my behalf as a lot of points were missed out, for example pre-heating the oven involved reading through the whole recipe before starting it. As there was no reading involved this recipe was quick to complete and even though I was struck by problems throughout, for example preparing the ingredients and timings before putting them in the bowl, it was an enjoyable process.

Works Cited
Shelley, K. Picture Cook: See. Make. Eat. Berkeley: Ulysses Press (2013)




Monday 16 March 2015

Cooking from Pictures

Like I have previously mentioned modern cookbook writers use their pictures to show how to cook the dish step-by-step. In this entry I will compare the step-by-step process in a children's recipe with an adult's recipe, to see how the audience affects the recipe.

For this entry I chose to look at Joyce Dassonville and Ehren McDow's children's cookbook The Picture Cookbook: No-Cook Recipes for the Special Chef (2008).


Google eBook
Pictures in this cookbook are used to replace directions of how to cook but are a lot easier for the child chef. I chose to look at the recipe on Strawberry Shortcake...


Google eBook

It is clear that this recipe is for children as the pictures are simplified. These pictures are both entertaining and instructive. Nicola Humble suggests "the employment of pictures to break a recipe into a series of physical actions is recognition that cooking is a technical skill in which people need training." (60) The images here are more successful with the 'physical actions' because it is easier to copy when in 'training' than to read what you should do. However, when reading this I wanted to know... Can pictures do all the talking? Or do we need words? (Stay tuned for my next blog where I answer this).

In comparison to this, I came across the ingenious blog "Picture the Recipe"It is filled with wonderful photographs which will satisfy your hungry eyes. The author of this website, Noreen Hiskey, suggests "you eat with your eyes first" and with all the mouth-watering images she offers in her blog, it allows her audience to do just that. The difference between this and the child's cookbook is that it offers written directions and timings. This main difference occurs due to the different audiences because adults are more interested in perfecting the dish so words are offered. On the other hand, cooking for a child is just fun so perfecting the dish does not matter. In this cooking blog I chose a similar recipe to the one above to see how they differed.

This recipe is Raspberry Napoleon and it is set out here. 


picturetherecipe.com


In this recipe the words assist what she is saying in the pictures. The pictures are more informative than those offered in the child's cookbook, for example she shows the texture of the cream in her pictures. Humble suggests photographs in a cookbook "demonstrate stages of a recipe and(...) make clear any particularly technical aspect" (59) The whipping of the cream is somewhat 'technical' because the consistency is important to the whole of the recipe.

The main difference between the two cookbooks is that Hiskey's blog is interested in the realism of cooking food as she is cooking the recipe whilst talking us through how she is doing it. The introduction of words in her recipe confirms that this is more advanced than the children's recipe because the 'adult' cookbook is interested in timings and measurements. However, the pictures aim is very similar because their pictures assist the chef in getting the right outcome.

Work Cited
Dassonville, J. and Ehren McDow. The Picture Cookbook: No-Cook Recipes for the Special Chef. Granville Island Publishing (2008) Google eBook
Google eBook images “The Picture Cookbook” Accessed 15/03/2015
Humble, N. Culinary Pleasures: Cookbooks and The Transformation of British Food. London: Faber and Faber Limited. (2005)

Hiskey, N. “Standard Blog on Website” Picture the Recipe  www.picturetherecipe.com (2011-2014). Web. Accessed 13/03/2015

Tuesday 3 March 2015

Fancy seeing you here!

It was quite normal for Victorian dinner tables to have a centrepiece of a dead animal's head. Isabella Beeton uses images of heads in her recipes but instead of dead, she pictures them alive. Beeton sets out her recipes with illustrations which are shocking for modern day audiences.

In her recipes on beef she begins with a chapter entitled "Quadrupeds". In this section, Beeton concentrates on cows. 


Google Image

In the image above the cow and bull are very much alive in their natural habitat. This is not an image that I would expect in a recipe book because these cows are not even close to being cooked and eaten. In Margaret Atwood's The Edible Woman, Marian observes images similar to these: "The cow in the book, she recalled, was drawn with eyes and horns and an udder. It stood there quite naturally, not at all disturbed by the peculiar markings painted on its hide." (151) This typical Victorian cookbook is interested in the animal itself as food, which differs from many cookbooks we see nowadays because we live in a time where we would rather not know that our dinner was once alive. As Terry Eagleton suggests in "Edible Ecriture", "food is cusped between nature and culture" Therefore, as culture changes so does the way we look at food and what is edible.

The image below identifies a cow and bull.



Google Image


Around this image Beeton discusses how to slaughter the animal. This image and the discussion of slaughtering makes the cooks feel uncomfortable as the animal here is pictured alive. Under this image Beeton suggests "the general mode of slaughtering oxen in this country is by striking them a smart blow with a hammer or poleaxe on the head, a little above the eyes" (158) Now with this image above of a cow looking harmless and a little worried (maybe that is just me feeling sorry for the poor animal) are you really going to want to hit it and kill it? And then eat it? This paratextual relationship shows the picture very much apart from what Beeton is discussing. This is not what I would expect in a modern day cookbook, so why has Beeton done this here?  One answer could be that heads were not such a big deal to her Victorian audience because Victorian hosts would place the head of the dead animal on the table with the food. However, for me it would be one way to put me off my food.





Google eBook





Google eBook

Although we are a society which rejects wanting to know how our food was killed, Beeton's way of looking at the whole animal as food is slowly being reintroduced. Fergus Henderson's cookbook Nose to Tail Eating: A Kind of British Cooking (2004) pictures a pig alive on the front and suggests throughout his book that you can eat every part of the animal. Like Beeton, Henderson's book involves pictures of animal parts which do not look edible (pictured left).

Google Image
Similar to Henderson’s idea that the whole animal can be eaten, Beeton’s illustrations of the planned cuts of beef (right) show how the whole cow can be consumed. The animal shaped outline of the cuts suggests that the animal has a lack of control over its predestination. Furthermore, this shape illustrates to the audience that although it does not look like it on a plate it is still an animal they are eating. In The Edible Woman, Marian expresses feelings of eating an animal:

"What they were eating now was from some part of the back, she thought: cut on the dotted line" (151)

The realisation of eating the animal itself is here, the notion of eating above 'the dotted line' suggests that this animal is predestined to be eaten because these lines are embedded into its body.

Overall, the images embedded into the Victorian and some modern day cookbooks suggest that the economies of food is making the most of what you can get and therefore eating every part of the animal. The predestination of the animal was visible in Victorian cookbooks because the idea of the animal as food was more important. 

Works Cited
Atwood, M. The Edible Woman. London: Virago Press Limited. (1992)
Beeton, I. Mrs Beeton’s Book of Household Management. New York: Oxford University Press Inc. (2008)
Eagleton, T. "Edible Ecriture" Griffiths, S. and Jennifer Wallace. (eds) Consuming Passions: Food in the Age of Anxiety. Manchester: Manchester University Press (1998)
Google images “Beeton’s Quadrupeds” Accessed 03/03/2015
Google eBook images “Nose to Tail Eating” Accessed 23/03/2015
Henderson, F. Nose to Tail Eating: A Kind of British Cooking. London: Bloomsbury Publishing PLC (2004) Google eBook. Accessed 22/03/2015


What's a [Modern] Hostess to do?

This post is named after Susan Spungen's work on hosting a party. I will compare the Victorian Dinner Party of Isabella Beeton with Spungen's What's a Hostess to do? (2013)



As we have seen from my previous posts, the dinner party was a way a host presented their wealth. Gilly Lehmann states "From Mid-century onwards, women authors dominated cookery book production as they dominated in the houses of the gentry and the wealthy middle-classes." (qtd.Walker:131) which is why I have concentrated on two women authors in this post. To exhibit your wealth, Beeton suggests you cook a large amount of impressive food. In comparison, Spungen suggests that the idea of food at a dinner party "is to cook simple food and present it in an appetizing way." (126). Spungen suggests that her audience cook one dish that their guests will eat rather than making lots of food. This illustrates how cooks are less interested in showcasing their wealth nowadays.


Where Beeton uses table plans, Spungen uses lists:










 


It is clear that Spungen's food is not as varied as Beeton (shown right) because she is not concerned with making many dishes. Spungen’s 'Bibb salad with shallot vinegar' in comparison to Beeton's 'Pigeon Pie', is more concerned with something light to garnish the main dish of lamb which everyone will eat. However, Beeton's foods are all adequate main courses because she allows her guests a choice.
The language used by both authors is French, this illustrates that there is still an interest in making the dish sound appealing and exotic. 

That Salad

Spungen's first recipe for a dinner party is headed "The Art of a Salad".




This salad 'feeds the eye' with the exotic colours and illustrates Spungen’s interest in creativeness and colour. Unlike Spungen, Beeton does not include a picture of the final dish unless it is a dish of high interest and class, like the beef dishes (right). Beeton states these are high class because a “loin of beef is said to have been knighted by King Charles II.” (169) The newly middle-class wives would have been interested in these types of food as before they were only fantasy.





Throughout Spungen's recipe she illustrates what she is doing at each stage:




This salad is quick, easy and done in 5 pictures. The use of the pictures at each stage in Spungen's recipe, help her audience get the correct outcome at each stage leading to the correct final dish.
In comparison, Beeton does not offer any pictures:




As Eric Griffiths’ suggests in The Times Literary Supplement “Cook-books [were] fairy-tales for grown-ups”. Beeton’s lack of interest in the final image of dishes such as Mock Turtle Soup show how some of her food is simply fantasy.This recipe lacks accurate timings and pictures which suggests that Beeton would not have made this recipe and does not expect her audience to. Lehmann states "In an attempt to assert their own claims to status, the women cooks were keen to present themselves as ‘professed cooks’ with years of experience." (qtd.Walker:131) This recipe suggests that she is asserting ‘status’ because this dish is difficult and would only be made by a ‘professed cook’.


The main changes between Beeton’s recipes and Spungen’s recipes regard the context of which they were written. The modern day cookbook writer like Spungen is interested in her audience ending with the correct dish which is a reason why she uses pictures. Beeton’s recipes having been written in the Victorian era means she is less likely to be interested in this, instead she is interested in illustrations with regards to the economies of food and picturing the dishes of wealth and importance. 

Works Cited
Beeton, I. Mrs Beeton’s Book of Household Management. New York: Oxford University Press Inc. (2008)
Google eBook Image “’What’s a Hostess to Do?’ Book Cover” Accessed 03/03/2015
Google eBook Image “Spungen’s List” Accessed 03/03/2015
Google eBook Image “Spungen’s Salad” Accessed 03/03/2015
Google Image “Beeton’s Beef” Accessed 03/03/2015
Griffiths, E. "Hegel's Winter Collection: Defending Delia fairytale cookery and the art you cannot eat" "Times Literary Supplement" (1996)
Project Gutenberg Image “Beeton’s Mock Turtle Soup” Accessed 03/03/2015
Spungen, S. What's a Hostess To Do? USA: Artisan. (2013) Google eBook Accessed 03/03/2015
Walker, H (ed.). Food in the Arts. Devon, England: Prospect Books (1999)