Now that I’m more than a year and a half into my doctoral program and have wrestled with dozens of papers, short and long, I believe I’ve finally put my finger on an ineffable experience that I seem to encounter with some frequency, particularly when working with later drafts of something that I’ve written and rewritten a half-dozen times already.
As I just noted, this is something ineffable, but I’ll attempt to describe the experience anyway. Say I’m staring at a paragraph that just isn’t quite right–perhaps I need to add an additional source, or introduce a contrasting idea, or both. I will find myself staring at the screen, silently (or sometimes not) screaming at the computer, almost paralyzed–it is unbelievably difficult to put my hand on the mouse, maneuver the cursor, click, and start typing.
I know what you’re thinking. “Why?” (Or, more likely, “Who cares?”)
Continue reading “Struggling with sentences”
I’m mulling over a study idea related to the “best” restaurants in the world and how that may (or may not) correlate to social media (e.g., Twitter, Facebook) use. I’m wondering if there’s any possibility that Michelin stars indicate “stuffiness” (based on critiques like this one) and whether this has any bearing on a restaurant’s use of social media. I’m also thinking about comparing the full list of Michelin-starred restaurants worldwide to several other “world’s best” lists and seeing what I come up with. Any thoughts, foodies? Where do you get your restaurant recommendations if you want a “destination” meal?
This past term I was excited to be able to take a course entitled “Food Matters,” which was the first instance that the keystone course for the Food Studies graduate specialization was offered at the University of Oregon.
We had a number of options available as final projects; one of them was a book review that would encompass at least two book-length texts. I used the opportunity to write an abbreviated history of the restaurant; this was based on the books The Invention of the Restaurant by Rebecca Spang and Smart Casual by Alison Pearlman. The former focuses on the first restaurants that emerged in Paris in the 18th century; the latter looks at the changes that have occurred in American restaurants since the mid-1970s.
Continue reading “The history of the restaurant”
This was totally improvised but it turned out to be great, and I really love it.
Continue reading “Summer Pasta Salad with Shrimp and Dill”
I wanted a hearty dinner but didn’t want to spend a lot of money or a lot of time on it. This recipe, which I found via AllRecipes, is really excellent and will be a regular addition to my rotation.
I was craving something a little different than your typical, workaday salad–this is what I came up with.
For the salad
- 1 medium bulb of fennel, trimmed (reserve 1 tbsp fronds for garnish)
- 1 small jicama… thing (root? bulb? what is this stuff?)
- 2 jalapeño peppers
- 2 spring onions
Continue reading “Fennel & Jicama Salad with Jalapeños”
This is a great recipe that I adapted from NoRecipes.com. Octopus, when braised in a liquid, particularly an acidic one, will turn out deliciously tender.
Continue reading “Braised Baby Octopus in Tomato Sauce”