Posted by: Emily | October 27, 2009

Matt Bites

Matt Bites is a food blog similar to Canelle et Vanille in its use of gorgeous pictures representing the food at hand in each post.  The pictures on Matt Armendariz’s blog are professionally done and quite breathtaking.  Take, for example, his most recent post on “Adam’s Scary Apples.”  Armendariz makes great use of seasonal colors and tastes to keep his blog fresh and applicable to readers.  Even the header of his blog is updated to the season with words and colors.  Check out more of Matt Armendariz’s food photography here.

Armendariz's Apples

Seasonal Food, Professional Photography

I particularly enjoyed how Matt Bites includes in its posts a great amount of personal context surrounding the foods he cooked and photographed.  However, I would like my blog posts to be somewhat shorter and more factual.  I want to not only cook and photograph foods, but take some time to do research on food culture.  I would also like to incorporate recipes (which both of the reviewed sites have used) and video.

Posted by: Emily | October 26, 2009

Canelle et Vanille

As I have previously written, I have been spending time researching various food blogs and food writing online.  I am particularly fascinated with the food blog called Canelle et Vanille.  My attraction to this blog is mostly visual.  Aran does a wonderful job with photography and styling of the food she cooks and writes about.  She also does an amazing job with the layout of the pictures on her website.

Take, for example, her post on Pumpkin and Hazelnut Doughnuts and a Clafoutis.  The post makes use of a variety of expertly taken photographs of food, both with and without humans as subjects.  The best pictures are posted as larger and the other pictures are laid out in a scrapbook-like format down the page.  The photographs not only encapsulate the beauty of the food, but also the associations made with seasonal doughnuts, like childhood and fall gourds.  Even the colors of her photographs are a celebration of the season.

I also like how Aran makes use of only a few words in describing her personal journey behind each post, whether she was cooking with her little boy or on her own.  Her inspirations are interesting and concise.  I also like how the posts are kept short by a link, which may or may not be clicked by the viewer, to recipes.  In this way, Aran gives her readers a choice on whether they wish to continue reading about a particular post or not.  For surely not everyone enjoys eating or cooking with parsimmons or beets.

Even though I enjoy reading Aran’s blog, I am not sure that I want my blog to share the same sort of format.  For one thing, I don’t have the resources while I am in school to cook as often as I would like.  Also, I think I would like to include some informative aspect into my blog about the health benefits or cultural significance of certain foods.

More to follow with analysis of food writing.

(Please excuse the blog’s appearance–it is in transition!)

Posted by: Emily | October 24, 2009

Obsession With Food? Just a Little Bit…

I’ve decided to move in a different direction with my blog!  I would like to shift my focus to solely food.  However, the dilemma is that I can’t seem to decide what kinds of things relating to food I would like to write about.  Over the next week or so, I will be doing research on different renowned food blogs.  Here are a couple I’ve liked so far:

Cannelle et Vanille

Matt Bites

Serious Eats

Posted by: Emily | October 2, 2009

One Day of Training Done, Two To Go

Training last night was an absolute blast!  I have never been more excited about a new job and the new challenges I will face as I enter the door to train in the next couple of days.  The other people working at Tumulty’s were very supportive and the man training me was extremely knowledgeable.  I love nothing more than to see the smiling faces of the customers when their food arrives to satisfy their grumbling stomachs.

Perhaps one of the most exciting things about my new job is the opportunity to learn about new foods.  Many of the foods on the menu, although likely commonplace for a tavern like Tumulty’s, are dishes that I have never tried before or know nothing about.  I am enjoying observing and smelling the different types of food as I bring them out to the tables (don’t worry, I am not putting my nose in the food).


I Hope This is Laughing...

It would be hard to top my new job.  Working with food is not only providing hungry people with sustenance to survive, but it is also about the giving of a certain type of joy.  Food is an integral part of culture that provides immediate physical and mental comfort.  It is a commonality among the customers I serve that instigates conversation and mutual excitement.  Although there is the rare instance of grumpy customers, the majority of people in the restaurant desire to have a good, fulfilling experience and I intend on doing my best to provide this for them.

Posted by: Emily | October 1, 2009

New Job

In anticipation of a culinary career, I have accepted a job at Tumulty’s restaurant in New Brunswick as a server and today just happens to be my first day!  Although my love for the study of English is immense, I am extremely excited to be working additionally in a place where I will learn more about food and food service.

Updates to follow.

Posted by: Emily | September 21, 2009

King Neptune Night

Brower Dining Hall on College Avenue

Brower Dining Hall on College Avenue

For those unaware, Tuesday September 22, 2009 is a date long awaited for many meal-plan-holding Rutgers University students.  Indeed, tomorrow night is the yearly “King Neptune Night” at the Rutgers University dining facilities on Cook/Douglass, College Avenue, Livingston, and Busch Campuses.  From the perspective of a food enthusiast such as myself, King Neptune Night is a wonderful buffet of seafood that enlivens the appetite of an otherwise traditionally restricted diner of the university’s facilities.  Although the seafood may be of a quality less than par, the dining hall takes pride in offering a great variety of seafood served in numerous ways.

As I anticipate dining at the commons tomorrow evening, I question the price of taking part in such an extravagant evening.  With dining hall plans costing anywhere from $1,600 to $2,075 per semester it is difficult to attribute meal plan costs to massive quantities of greasy pizza and hamburgers.  The high price of dining at Rutgers can more easily be linked to events such as the upcoming King Neptune.  And so, as I walk away from the dining hall tomorrow evening, I will most likely taste the bitterness of overpriced and overcooked seafood rather than enjoy a tasty dinner with friends.

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