Module 2

COMFORT FOOD, FAMILIES, COMMUNITIES

Comfort food

Do comfort foods really work? Watch this YouTube clip (it’s really for kids, but it’s still interesting):

 

See the Abbey’s Bookstore search for “comfort food”:

http://www.abbeys.com.au/shop/productSearch.do?authorName=&title=&isbn=comfort+food&all=comfort+food&keywords=&sort=&series=comfort+food&txtQuery=comfort+food

Here’s the Wikipedia entry on comfort food:

https://en.wikipedia.org/wiki/Comfort_food

 

Families

This is an interesting article about families and their food bonds:

Perry Klass, 2015, “Do You Bond with Your Family through Food?”, Daily Life, August 21:

http://www.dailylife.com.au/dl-food/food-features/do-you-bond-with-your-family-through-food-20150820-gj3m80.html

In this interview, Gabrielle Hamilton (Reading 2.5) says a lot about families:

http://www.epicurious.com/archive/chefsexperts/interviews/gabriellehamiltoninterview

This is the website for Gabrielle Hamilton’s New York restaurant Prune:

http://prunerestaurant.com

Leslie Li, 2005, Daughter of Heaven: A Memoir with Earthly Recipes, New York: Arcade Publishing.

Patricia Volk, 2003, Stuffed: Growing up in a Restaurant Family, London: Bloomsbury.

 

Communities

Helen Barolini and Karen Barbour, 1899, Festa: Recipes and Recollections of Italian Holidays, New York: Harcourt.

This long article explores a different kind of community, where disparate people are linked by their love of really hot chillies: Lauren Collins, 2013, “Fire-Eaters”, The New Yorker, November 4:

http://www.newyorker.com/magazine/2013/11/04/fire-eaters

Martin Lampen, 2007, Sausage in a Basket: The Great British Book of How Not to Eat, London: Bloomsbury UK.

Harry Rolnick, 1999, “The Great Durian Airline Odyssey”, in The Adventure of Food: True Stories of Eating Everything, ed Richard Sterling, San Francisco: Travelers’ Tales, pp. 223-227.

Andrew F Smith, 2007, The Oxford Companion to American Food and Drink, New York: Oxford University Press.

Reading 2.7, Tom Fitzmorris’s story of post-Katrina New Orleans, links with:

Todd-Michael St Pierre, 2012, Taste of Tremé: Creole, Cajun, and Soul Food from New Orleans’ Famous Neighborhood of Jazz, Berkeley, CA: Ulysses Press.

And this is a great short YouTube documentary about the food in the NBC television series Treme:

https://www.youtube.com/watch?v=Zip4onC_7tg 

And the ultimate test of whether someone can be accepted as “Australian”: do they like Vegemite? These clips show that to eat Vegemite, you really need some kind of cultural context.

Americans try Australian food, including Vegemite:

https://www.youtube.com/watch?v=ru6wri23Ljk

American kids try Vegemite, but because it’s so unknown to them, they try to understand it through their own cultural references (pudding, chocolate … poop):

https://www.youtube.com/watch?v=igeUz4cjB5w

Hugh Jackman gives Oprah Vegemite on Sao biscuits and explains how it should be eaten, ie, spread thinly:

 

And Hugh Jackman on the Jimmy Fallon show:

https://www.youtube.com/watch?v=P_sUhTWtvG4

Australians test Vegemite chocolate:

https://www.youtube.com/watch?v=6LQIXQ3SxXg 

 

Last words from an article about Australians setting up cafes in New York city:

One of the most obvious signs of the Australianness of these cafes comes not from the décor but the colour of the food. American breakfasts tend to be dominated by shades of beige: omelettes, scrambled eggs, has browns, waffles, pancakes, French toast. Australian cafe breakfasts […] are bursting with vibrancy: brightly coloured micro herbs, orange salmon and, everywhere, the unmistakable green of smashed avocado. […]

Then there is the challenge of Vegemite. “I sent an email to my staff last week and I said, ‘Americans, stop potentially killing people. You are putting on too much Vegemite,’” says […] Aaron Cook …

—Fiona Harari, 2015, “The Big Bean,” Sydney Morning Herald Good Weekend, February 2, pp. 20-21.