{"id":9,"date":"2018-06-07T00:00:21","date_gmt":"2018-06-07T00:00:21","guid":{"rendered":"http:\/\/podcasts.la.utexas.edu\/death-and-numbers\/?post_type=podcast&#038;p=9"},"modified":"2020-07-10T18:18:44","modified_gmt":"2020-07-10T18:18:44","slug":"food-for-thought-ep-2","status":"publish","type":"podcast","link":"https:\/\/podcasts.la.utexas.edu\/death-and-numbers\/podcast\/food-for-thought-ep-2\/","title":{"rendered":"Food for Thought: Episode 2"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">In this three-part series, Amy and Caroline are cracking open cookbooks and archival records to learn about the bond between food and text.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\"><br \/>\nThe second episode breaks down how technology influences food writing and criticism by focusing on the effect of visual technology.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"In this three-part series, Amy and Caroline are cracking open cookbooks and archival records to learn about the bond between food and text. The second episode breaks down how technology influences food writing and criticism by focusing on the effect of visual technology.","protected":false},"author":13,"featured_media":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","episode_type":"audio","audio_file":"http:\/\/podcasts.la.utexas.edu\/death-and-numbers\/wp-content\/uploads\/sites\/11\/2018\/03\/Death-and-Numbers-Food-for-Thought-Ep-2-1.mp3","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"15.76M","filesize_raw":"16527968","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":""},"tags":[5,4,9,6,3,21,20,23,8,7,22],"categories":[],"series":[2],"class_list":{"0":"post-9","1":"podcast","2":"type-podcast","3":"status-publish","5":"tag-blog","6":"tag-cookbooks","7":"tag-cooking","8":"tag-death","9":"tag-food","10":"tag-food-criticism","11":"tag-food-technology","12":"tag-food-trends","13":"tag-humanities","14":"tag-numbers","15":"tag-online-reviews","16":"series-death-and-numbers","17":"entry"},"acf":{"related_episodes":"","hosts":[{"ID":579,"post_author":"40","post_date":"2020-06-25 17:19:39","post_date_gmt":"2020-06-25 17:19:39","post_content":"<!-- wp:paragraph -->\n<p><a rel=\"noreferrer noopener\" href=\"http:\/\/amyvidor.com\/\" target=\"_blank\">Amy\u00a0<\/a>is a\u00a0<a href=\"https:\/\/liberalarts.utexas.edu\/research\/mellon-esi\/\">postdoctoral fellow<\/a>\u00a0at the University of Texas at Austin (UT). She has a Ph.D. in Comparative Literature from UT, an M.A. in History and Literature from Columbia University, and B.A.s in English and French, and a Minor in Art History from the University of Southern California. Amy has taught college literature, writing, and foreign language courses. For the past five years she has worked as an educational consultant, coaching high school students through ACT\/SAT test prep, AP\/IB exams, college admissions, and more. For more on Amy\u2019s experience, see her resume.<\/p>\n<!-- \/wp:paragraph -->","post_title":"Amy Vidor","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"amy-vidor","to_ping":"","pinged":"","post_modified":"2020-06-25 17:19:39","post_modified_gmt":"2020-06-25 17:19:39","post_content_filtered":"","post_parent":0,"guid":"http:\/\/podcasts.la.utexas.edu\/death-and-numbers\/?post_type=speaker&#038;p=579","menu_order":0,"post_type":"speaker","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":582,"post_author":"40","post_date":"2020-06-25 17:28:14","post_date_gmt":"2020-06-25 17:28:14","post_content":"<!-- wp:heading {\"level\":3} -->\n<h3>Publications<\/h3>\n<!-- \/wp:heading -->\n\n<!-- wp:list -->\n<ul><li><a href=\"https:\/\/www.linkedin.com\/redir\/redirect?url=https%3A%2F%2Fhumanitiesmediaproject%2Eorg%2Fdeath-numbers-food-thought-ep-1%2F&amp;urlhash=G3ro&amp;trk=public_profile_publication-title\">The Legacy of French Cooking<\/a><\/li><li>Humanities Media Project and Liberal Arts Instructional <\/li><li>In this special three-part series of Death &amp; Numbers, we\u2019re cracking open cookbooks and archival records to learn about the bond between food and text. In episode 1, we pair a largely forgotten 17th century French cookbook with Julia Child\u2019s classic cookbook \"Mastering the Art of French Cooking\" to consider how food writing shapes cultural transmission.<\/li><\/ul>\n<!-- \/wp:list -->","post_title":"Caroline Barta","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"caroline-barta","to_ping":"","pinged":"","post_modified":"2020-06-25 17:28:14","post_modified_gmt":"2020-06-25 17:28:14","post_content_filtered":"","post_parent":0,"guid":"http:\/\/podcasts.la.utexas.edu\/death-and-numbers\/?post_type=speaker&#038;p=582","menu_order":0,"post_type":"speaker","post_mime_type":"","comment_count":"0","filter":"raw"}],"guests":"","transcript":"<p>You&#8217;re listening to Death in Numbers, a podcast created by the humanities media projects in the College<br \/>\nof the Arts at the University of Texas at Austin.<br \/>\nWelcome back to our Food for Thought series. I&#8217;m Amy Vidar. And I&#8217;m Carolyn Baarda. Today,<br \/>\nwe ask a seriously hashtag important question Does insta food actually taste<br \/>\ngood? Why are there so many<br \/>\nReynholm?<br \/>\nCan you taste the rainbow in your bagel? The unicorn in that milkshake? Should sushi<br \/>\nbe in your burrito? Today&#8217;s episode about foodie culture breaks down into several<br \/>\nbite sized pieces. First, we&#8217;ll consider how our visually obsessed world encourages<br \/>\nboth food, culture and community. Well, think about why you might buy a physical<br \/>\ncookbook in twenty seventeen and discuss the influence of tastemakers on food trends.<br \/>\nThen we&#8217;ll debate the future of the professional food critic. In the age of Yelp, we&#8217;re putting on our<br \/>\npredictor hats, diving into the weird, wonderful world of modern food, writing criticism.<br \/>\nJoin us, won&#8217;t you? As we consider the world&#8217;s most bewildering archive, the Internet.<br \/>\nViral food. It&#8217;s one of the hottest trends in the foodie world. Sometimes viral<br \/>\nsuccess comes overnight and remains like the perennially stacked line of Franklins barbecue in<br \/>\nAustin, Texas. Franklins is an award winning barbecue establishment. In fact, it&#8217;s been named<br \/>\nthe best barbecue in Texas. And in the nation, that&#8217;s a pretty big deal. It is a pretty to you in<br \/>\nTexas. And Aaron Franklin, the owner, has even had a successful cookbook, which we feature in<br \/>\nour show, notes that has become wildly popular because it gives away his secrets about the barbecue<br \/>\nindustry. Franklins opens every day at 11:00 a.m. and stays open<br \/>\nuntil they sell out of meat, which can be as early as two o&#8217;clock in the afternoon. And from the first<br \/>\nday Franklins opened in 2009, they&#8217;ve sold out the line at<br \/>\nFranklins is now as famous as Franklins itself. It seems to me that part of the experience<br \/>\nof this hallowed institution is the communal effort and patience it requires. And they aren&#8217;t<br \/>\nkidding about the line. They wouldn&#8217;t let Konya a west cut. And he&#8217;s been known to interrupt a few people<br \/>\nand let you finish. I mean, they like President Obama cut, but he<br \/>\nhad a country to run. And he was really polite about it. That makes sense. Sometimes viral<br \/>\nsuccess seems accidental and can happen after years of obscurity. The bagel store<br \/>\nin Williamsburg, Brooklyn, has been making rainbow bagels for 20 years. When a Business Insider<br \/>\nvideo about the candy colored carbs went viral on Facebook. Sixty five point one<br \/>\nmillion views later, the store was so slammed with customers seeking to in Sudhakar meant their rainbow dreams.<br \/>\nThey were forced to shut down until they could cope with the overwhelming interest in their product.<br \/>\nSometimes food morality, it targets in-store audiences with concoctions that are really<br \/>\ndesigned to be shared. Austins The Peach Tortilla creates two shareable<br \/>\nmilkshakes for Spread Fast, which was a social media, marketing and management software<br \/>\ncompanies lounge at the festival South by Southwest. The donut shake me a<br \/>\nvanilla milkshake was topped with a sprinkled donut and three donut holes. The other shake,<br \/>\nthe socially sweet, stunned the eyes with its blue tinted vanilla ice cream, cotton candy,<br \/>\nwhipped cream, sour tapes, lollipop and candy necklace got sugar<br \/>\nhigh just talking about it and to go along with that milkshake. They&#8217;ve staged multiple pop<br \/>\nups around their viral milkshakes. They are ticketed events curated<br \/>\nby a guest chef. And they&#8217;re actually promoted by several different venues offering these exclusive<br \/>\nopportunities for those in the food note. SNAP can be seen. What you have to ask yourself<br \/>\nis, is it about eating this food or taking pictures of it? Do you really want to eat that<br \/>\nmilkshake or to photograph it? And so that question is,<br \/>\nif you don&#8217;t share post or stream, it did happen.<br \/>\nIn this series, when we talk about food writing, we broadly mean almost any writing focuses on food.<br \/>\nIt might be a review or reference book by a food critic or historian or the genre most associated<br \/>\nwith the kitchen. The cookbook. The cookbook really represents a particular subset within food<br \/>\nwriting. It may contain images as well as descriptive or narrative passages.<br \/>\nHowever, the majority of the text of a cookbook comes in the form of recipes which teach<br \/>\na cook how to make a dish by presenting some type of formulaic instructions. But<br \/>\nour culture encourages us to expand food writing to include social media posts. Essays about<br \/>\nfood. Food, blogs. An increasing number of food critics. Virality<br \/>\nhasn&#8217;t just changed how we dine out, it&#8217;s changed how we cook in it&#8217;s time to talk. Twenty first century cookbooks<br \/>\nwith Amazon&#8217;s introduction of the Kindle e-reader in 2007 and Apple&#8217;s i-Pad in<br \/>\nindustry and the print media more broadly. There&#8217;s been rampant speculation accompanying<br \/>\nthese technological advances. Surely now whether it was in 2007<br \/>\nor in 2010. The book was dead. Many who participated in these<br \/>\nmoments of mass hysteria especially assumed that the bottom would fall out of the book market<br \/>\nafter all. Cookbooks tend to be pricier than the average hardback. They&#8217;re often filled with high quality photos<br \/>\nprinted on glossy paper. And much to this publishing industry, surprise cookbook sales<br \/>\nflourished in the years following the Kindle, with books like Ayana Gardens, Cooking for Jeffrey,<br \/>\nselling over 400000 copies in 2016. I know one of them lives in your house.<br \/>\nThe reason cookbook consumers remained faithful to print editions, however, is quite simple.<br \/>\nAs the so-called Queen of Cookbooks editor Amelia Tarragona explains the way<br \/>\nin which books are put together, the selection of the recipes. The photographs. The<br \/>\nidea of going back and forth when you turn the page. It&#8217;s an experience that I think the digital format<br \/>\nhasn&#8217;t managed to reach in the same way. Cookbooks today are more than just technical manuals.<br \/>\nThey can be aspirational or decorative. They&#8217;re filled with rich images and sprinkled with narrative.<br \/>\nAnd so they&#8217;re really prime candidates for coffee-table browsing. And in another form of<br \/>\nfood writing, we have cooking blogs and cooking blogs really fulfill readers<br \/>\ndesire to know something more about the chef who is creating the recipe. And sometimes a cooking<br \/>\nblogger is not necessarily a professional chef. They might be an amateur, but a food blog allows<br \/>\nreaders to get a glimpse into the home cooks life, whether they&#8217;re professional or not.<br \/>\nBecause bloggers often provide descriptions of their day, the activities they did before they made a meal,<br \/>\nor what they have going on in preparation for a specific evening. Fun facts can be things like how<br \/>\ntheir child likes their macaroni. In fact, preferring the craft box to a homemade, tried and true recipe,<br \/>\nfans really get attached to different blogs, often because of their fundamental gimmick for smitten<br \/>\nkitchens. Deb Perlman posts about fearless cooking in a tiny NYC apartment are interspersed<br \/>\nwith stories about her Dorval children. These all captivate readers for of my name is<br \/>\nYa and the Pioneer Women Redrum. And it&#8217;s their decision to leave. Bustling city life<br \/>\nfor a rural farm in North Dakota and a cattle ranch in Oklahoma does sometimes seem like<br \/>\na really good choice to leave everything behind and go live on a farm, especially<br \/>\nin 2017 for that kitchen readers. It&#8217;s profanity laced, borderline insulting vegan<br \/>\nrecipes for those who need more veggies in their life. Whatever your cup of tea food bloggers are here to serve it up.<br \/>\nIn return, readers get to interact with the bloggers, leaving feedback about the success of a recipe,<br \/>\nmaking suggestions and requesting substitutions. Can you make that gluten free? Can I use rolled oats<br \/>\ninstead of quick oats? And they often debate the merits of high quality ingredients. Do you really need<br \/>\nthat fresh vanilla bean or leave inquiry messages into the blogger&#8217;s personal lives?<br \/>\nFor example, how far along are you when your pregnancy? Who knows if you follow these bloggers? You<br \/>\nmight just cook your way into your own unique life too. It&#8217;s really no surprise that bloggers<br \/>\nscore book deals because publishers are willing to bet on their massive fan base, which is really quantifiable<br \/>\nin daily site visits or social media followers. It&#8217;s still a gamble, though. Writer<br \/>\nLeslie Kaufman notes transferring readers, even loyal ones from a blog to a book is tricky<br \/>\nbusiness because there&#8217;s no magic formula for knowing which bloggers have audiences that are invested enough in<br \/>\nthem to purchase an expensive hardcover. Much of the material is available free online. For many<br \/>\npeople, that gamble has paid off. It&#8217;s hard to imagine a time before international cuisine<br \/>\nand culture seemed approachable for the home cook. The ubiquity of blogger personalities and their<br \/>\nglossy cookbooks emblazoned with mouthwatering images of food have ingrained foodie culture into our<br \/>\nkitchens. Of course, not all food is created equally. Surely some things<br \/>\nlook better than they taste. But who gets to make that call?<br \/>\nIn previous decades, being a tastemaker meant exclusivity and usually anonymity.<br \/>\nPublications like the Michelin Guide dictated global food standards and food. Journalists<br \/>\nat large newspapers handled local reviews. These critics cultivated a certain mystique,<br \/>\nhiding their personas from the public eye. They wanted their reviews to be as unbiased as possible.<br \/>\nThey wanted to critique their experience as if they were an average diner, not somebody special.<br \/>\nA restaurant quality had to be consistent for all guests. Even today, reviewers for<br \/>\nMichelin maintain high standards. There are only 120 inspectors worldwide operating<br \/>\nin 23 different countries. They have to be anonymous. If an inspector suspects their<br \/>\nidentity has been compromised, they cancel the booking and have a colleague reschedule for a random future date. Then<br \/>\nthey do not visit the region for 10 years. It&#8217;s a bit like being a spy book. A cooking spy.<br \/>\nYeah. And then you&#8217;re banned from a country for 10 years. Michelin, of course, is at the extreme of the<br \/>\nfood criticism spectrum. The other extreme is the 21st century self-proclaimed<br \/>\ncapital T. Tastemaker. They flaunt their status on social platforms, pushing their<br \/>\nnames and faces alongside their content. These social media tastemakers often have their meals<br \/>\ncomped in exchange for a positive Instagram post. These famous tastemakers<br \/>\nrarely write negative posts, something about a free meal. They should be pretty positive.<br \/>\nAnd this carefully curated world of Instagram leads to tastemakers who are only spreading<br \/>\npositive criticism for their own brand. In fact, have to respond to the lack<br \/>\nof anonymity if they do say a bad review. Yeah, but that doesn&#8217;t mean<br \/>\nthe world of modern food writing is only positive. It&#8217;s got a dark side to<br \/>\nother internet criticism, especially on the open source kind of world<br \/>\ncan lead a little bit more into what we might call opportunistic trolling or really horror<br \/>\nstories about an experience you had at a restaurant where not only did you find a bug in your food, but<br \/>\nthe server was late. They overcharged you. And all of these things kind of happened at once.<br \/>\nAnd, well, it might have happened. In fact, you might be digging for or hoping that<br \/>\nyou will get some type of compensation in response for your negative review. These kind of<br \/>\naudience posted bad internet reviews can only severely harm businesses so<br \/>\nwell, of course, it&#8217;s useful to look at audience posted restaurant reviews.<br \/>\nIt&#8217;s important that audiences take seriously their roles as increasingly critics in our<br \/>\nmodern age. And one of the things that we&#8217;re seen is that not only are restaurants responding to<br \/>\nthis change and criticism, but so are universities and institutions that focus<br \/>\non food cooking at the Culinary Institute of America. There are even courses on food, photography<br \/>\nand styling so that their students can publicize their culinary creations and really understand how<br \/>\ntheir food is becoming a social media brand. Yeah, the importance of presentation,<br \/>\nyou know, not just what you see at the restaurant, the momentary appeal before you eat it, but the lasting<br \/>\nfrozen image of the meal as it&#8217;s stored forever. In your Instagram archive matters<br \/>\nto the ranking and appreciation of the food experience. I mean, after all, if it&#8217;s not Instagram worthy, is it fine<br \/>\ndining? So one of the things that we&#8217;re gonna consider in our next episode is the ways in which this<br \/>\nfood archive, which might exist in your Internet history or your social media platforms, can<br \/>\nbe translated into a physical archive and thinking about what type of food and which<br \/>\nfood stories we preserve and how we preserve them. Stay tuned.<br \/>\nThis is then Death in Numbers, a podcast created and produced by the Humanities Media Project in the College<br \/>\nof Liberal Arts at U.T. Austin and a Liberal Arts Instructional Technology Services. We are<br \/>\nAmy Vidar and Caroline Baarda. Notes for the show, including links and photos can be found on our website.<br \/>\nHumanity&#8217;s Media Project gorg. Our theme music is enthusiast by Tourre&#8217;s.<br \/>\nThank you for listening.<\/p>\n"},"episode_featured_image":false,"episode_player_image":"https:\/\/podcasts.la.utexas.edu\/death-and-numbers\/wp-content\/uploads\/sites\/11\/2018\/03\/DeathandNumbers.jpg","download_link":"https:\/\/podcasts.la.utexas.edu\/death-and-numbers\/podcast-download\/9\/food-for-thought-ep-2.mp3","player_link":"https:\/\/podcasts.la.utexas.edu\/death-and-numbers\/podcast-player\/9\/food-for-thought-ep-2.mp3","audio_player":"<audio class=\"wp-audio-shortcode\" id=\"audio-9-1\" preload=\"none\" style=\"width: 100%;\" controls=\"controls\"><source type=\"audio\/mpeg\" src=\"https:\/\/podcasts.la.utexas.edu\/death-and-numbers\/podcast-player\/9\/food-for-thought-ep-2.mp3?_=1\" \/><a href=\"https:\/\/podcasts.la.utexas.edu\/death-and-numbers\/podcast-player\/9\/food-for-thought-ep-2.mp3\">https:\/\/podcasts.la.utexas.edu\/death-and-numbers\/podcast-player\/9\/food-for-thought-ep-2.mp3<\/a><\/audio>","episode_data":{"playerMode":"dark","subscribeUrls":[],"rssFeedUrl":"https:\/\/podcasts.la.utexas.edu\/death-and-numbers\/feed\/podcast\/death-and-numbers","embedCode":"<blockquote class=\"wp-embedded-content\" data-secret=\"jfJ6wFdJij\"><a href=\"https:\/\/podcasts.la.utexas.edu\/death-and-numbers\/podcast\/food-for-thought-ep-2\/\">Food for Thought: Episode 2<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/podcasts.la.utexas.edu\/death-and-numbers\/podcast\/food-for-thought-ep-2\/embed\/#?secret=jfJ6wFdJij\" width=\"500\" height=\"350\" title=\"&#8220;Food for Thought: Episode 2&#8221; &#8212; Death and Numbers\" data-secret=\"jfJ6wFdJij\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! 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