Exotic Food


Korean Minjok Leadership Academy
CJY



Table of Contents


November 16th 2009
September 22nd 2009
September 21st 2009
September 2nd 2009
September 2nd 2009
August 24th 2009
August 24th 2009
August 24th 2009
August 24th 2009
July 25th 2009
July 25th 2009
July 25th 2009
July 17th 2009
July 17th 2009
July 17th 2009
July 17th 2009
July 17th 2009



November 16th 2009 . go to CJY's Paper

(1) a number of titles appearing in your notes do not appear in your reference list.
(2) I suggest to replace Azores by Açores - this is how the Portuguese write it.
(3) one problem - titles.
The History of British Cuisine in Relations to the Fresh Fruit Trade: From 1850 to 1950
fresh fruit could include apples and strawberries ; does not express what it needs to express. title should include "modern technologies" and "tropical fruit"
Improved Maritime Technology and British Fruit Imports
maritime transportation technology
The Change of British Cuisine in Relation to Fresh Fruit Trade
tropical fruit
(4) table 3 : I suggest one category more : recipes which include any of the tropical ingredients
(5) in your reference : King Edward's Cookery Book 1904
in your final table : King Edward's Cookery Book 1950
SORT OUT THAT MESS !!!!!!
Paper ALMOST done



September 22nd 2009 . go to CJY's Log

(1) Recipe names are names; capitalize systematically
(2) Bunch of misspellings
(3) King Edward p.186 Cabinet Fig Pudding without figs ?
(4) ditto p.107 orange salad ingredient ? I presume side dish.
(5) tried to establish percentage of recipes using citrus fruit ? in what condition (dried fruits/rind, essence, liquor, juice, fresh fruit)



September 21st 2009 . go to CJY's Log

Okay. Just be aware, Bols opened for business in 1575, but at that time did not yet produce orange based liquors.
barely none of them had fruity alcoholics to bring out the flavor.
barely = very few. You contradict yourself
Because Bols and Grand Marnier both states that they have been exporting to Britain before the latter part of 19th century, reference
started to be used in common cookeries, cookery sounds tome as outdated English, even in Britain



September 2nd 2009 . go to CJY's Log

Posted; I assume it is subject to change.



September 2nd 2009 . go to CJY's Log

The change chapter, more than the previous chapters, uses the cookbooks to support a narrative describing the change over time in British cuisine affected by the technologies you listed earlier. By now, most of what you wanted to cover, you did cover. What I am unsatisfied with is the unsystematic way of giving notes; often inserting a (source) bracket in the text, occasionally giving a proper source. This needs to be standardized.
I would add a chapter on the history of liquor distilling, even if this is more of a French industry and the liquors are not mentioned in your cookbooks, an observation you could make at the end of the chapter.



August 24th 2009 . go to CJY's Log

Okay. Just one observation : refrigeration and canning technology being available in England doesn't do the trick. I assume canning was not done on board of ships - any British company tried to establish a canning factory in the country of origin of the tropical fruit ?
You may want to add a chapter on distillery (for products such as Cointreau, Blue Curaçao etc. But again, this is more of a French / Dutch technology (liquor).



August 24th 2009 . go to CJY's Log

1 paragraph chapter. Expect the remainder in your next mail.
I will not update your recipe database until you tell me that it is done.



August 24th 2009 . go to CJY's Log

Didn't know that canning was invented by the French, but as it has to do with food processing, it makes a lot of sense. I like the way you compose your chapters, in part based on secondary sources, but then working in your primary sources (cookbooks). All in all, I have the impression that our concept, to use cookbooks as primary sources and to focus on thgis specific topic, is workable.



August 24th 2009 . go to CJY's Log

A general comment : every time you send me your entire file. I have to try figure out what you have changed. This is cumbersome. Over the last couple of weeks I had to run a camp, which demanded all of my attention. When I found the time to look into emails, to respond to students' sent postings, I chose other students' postings first because they were easier to deal with.
I understand that your table of contents is in a flux as you progress from chapter to chapter. But it still would be better to operate with chapter numbers.



July 25th 2009 . go to CJY's Log

I posted what you added at the end. A number of entries - no page number.



July 25th 2009 . go to CJY's Log

Chapter : Improved Maritime Technology and British Fruit Imports
you may want to divide in steam technology, refrigeration technology. Other technologies may apply as well (canning, destillation ... )
Perhaps another chapter on the price of imported fruit
We have decided on the source base you use. So let's make the most of it. Establish a table as follows :
fruit x appears first as dried fruit peel liquor extract (juice) fresh fruit Mango (year) (year) (year) (year) (year)
You need to establish YOUR order in the information you find, not parrot the order and narration line of the sources you use. You have been in my kitchen, we can make ice cream take on the flavour of lime by just adding the juice. You have to deal with the condition in which the food flavour entered the kitchen.
A bigger problem is the price issue. your statement
I've figured out that by the early 1900's most of tropical fruits, including mangos and melons were already being imported to britain at affordable prices to the common people
does not differentiate by social class. And I doubt that workers could afford an orange more often than once per year, at Xmas, prior to WW I. So you need to find sources on wages and prices.
Example : truffles are available on the market. Love cooking, would love try use them once, but just look at the price.



July 17th 2009 . go to CJY's Log

Last time I told you :
(1) you give notes in two styles (Davies 11) and (1) put the Davies pages in footnotes as well.
You ignored my comment, and here it is again.




July 17th 2009 . go to CJY's Log

Much better than the first draft.
(1) you give notes in two styles (Davies 11) and (1) put the Davies pages in footnotes as well.
(2) your interpretation of that table : Oranges, Lemons, Dates, Figs qualify as exotic fruit to me. The value of the oranges and lemons is enormous.
Overall comment : you are making progress. But every part of your paper, bibliography, ToC, text, appendix need to be further developed. At this stage, the bibliography is the greatest concern of mine, as I am not sure if we have a sufficient base for this paper.



July 17th 2009 . go to CJY's Log

contents okay. to be expanded



July 17th 2009 . go to CJY's Log

Perhaps the sloppiest, shortest chapter anybody writing a RESEARCH PAPER ever handed in.



July 5th 2009 . go to CJY's Log

okay, but rough; will have to be specified as you go along



July 17th 2009 . go to CJY's Log

sloppy; please give complete references.