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Emme Benoit La Cerva English 119 2 October 2019

Annotated Bibliography Bourdain, Anthony. “Don't Eat Before Reading This.” The New Yorker, The New Yorker, 16 Nov. 2018. In this article “Don’t eat before reading this” the author dives into the “reality” of restaurant and chef culture and exposes what is really happening to the food being eaten in restaurants. Anthony Bourdain explains his claim by giving several examples of how food is prepared and its process, and then twists it into how the mayhem and craze of the kitchen is what makes the restaurant. It examines people who order their meat well-done, and how the chefs have an option to either throw the food away, give it to the staff, or use the meat for a customer who wants their meat well-done. While Bourdain is giving insight about the restaurant industry, his purpose is to give advice to his readers who are restaurant customers from a person who is well versed in the business. Anthony Bourdain examines restaurant and chef culture through food and the way it is prepared. Bourdain explains the behind the scenes of the kitchens ethical, and unethical modes of operation, that ultimately is the beauty in the restaurant itself. In doing this, Bourdain mainly argues at the level of quality. He compares the quality by revealing how during the weekdays a chef will start the weekday with a creative dish and during the weekends it is more of an amateur night. While he does make a few policy based arguments about the restaurant-chef culture, he makes little to no argument about conjecture or definition. He never argues if food culture is a

reality, or how people should enjoy food either. This is how Bourdain ultimately utilizes questions of definition and quality.

Collins, Lily. “Underrated pleasures of Eating.” The New Yorker, The New Yorker, 21 May 2019 Lauren Collins starts her article with discussing the perfect ice breaker, and how she thinks the best one is “What time do you eat dinner?” She says this is the best way to get to know someone because it is a segway into the rest of their lives. She then goes on to discuss the average dinner time in the United States, England, and France. The average time seems to be between 6 to seven. However, she makes a point to compare meal times in Paris to the ringing of the bells. After this she goes on to talk about her personal life and their dinner times, which are spread out because of her two kids and husbands work schedule. Although their dinner is not until around eight, that does not stop her from wanting or liking early dinners. In fact she states all the things you could do by eating early and how enjoyable it would be. To finish her article she describes her favorite or dream meal. This article examines dinner times, or more specifically early dinner times. By using studies from U.S.D.A.’s Continuing Survey of Food Intakes by Individuals, and her own personal experiences living in these places to say that eating early is not an abnormal thing to do, but not everyone does it. She also references a cookbook by the chef Skye Gyngell and says that an early meal is more enjoyable because you can eat heavier. She continues to talk about the benefits of eating early such as being able to do more things you enjoy, such as being able to do more things you enjoy, getting a reservation no problem, and waking up more energized. She concluded her article by painting a beautiful picture of her eating a mouthwatering meal at an early time making it seem more desirable. She believes more people should have an early dinner.

Ephron, Nora. “My Cookbook Crushes, by Nora Ephron.” The New Yorker, The New Yorker, 9 July 2019. In this article the author leads with the memory of her mom gifting her with her first cookbook, “The Gourmet Cookbook”. She further explains that before she was given the cookbook, that her mother would stay far from the kitchen, but once she got it her mother’s life changed. Cookbooks became a usual gift she would give to the people she loved such as family and friends and represented a type of adult sophistication in her mind. The author dives into more and more memories about different cookbooks she had owned with different recipes that reminded her of a certain time or situation in her life. Ephron emphasizes the impact that these cookbooks have on her life and the connection she has to these books past and present. Her purpose in the article is plainly to make the connection between recipes and cookbooks and important times in her life that can be linked to them. Nora Ephron says that cookbooks can change your life, because they certainly changed hers. Because cookbooks had such an impact on Nora and the people around her this seems like a very important topic to her. The length is also extensive proving she is not short on things to say about it. She says the cookbooks made her feel sophisticated and happy. She continuously draws from her own experiences to prove how much of an impact cooking and cookbooks can have on a person’s life. She tries to prove that through everything in your life food and a cookbook will always be there. And that is something that everyone needs in Noras opinion.

Waters, Alice. “The Farm-Restaurant Connection.” In this article the author takes the audience through her journey of food stemming from her travels to France after college. Waters article offers a great insight as to why she decided to open up a restaurant called “Chez Panisse” with “impeccable ingredients” and stressing the importance of “good food”. Waters makes the

connection between Farm and Restaurant when identifying her process of finding these quality ingredients and why they are necessary to the quality of her restaurant. Waters arguing quality because she examines the way most people view food culture and how she treats food culture as a non-mainstream accessible concept, but more intimate process whilst using local ingredients. Alice Waters wants people to start using locally sourced ingredients and better taken care of products. Due to the length of this it is apparent that this topic means a lot to him and is very passionate about it. He discusses the pros do it and makes it seem like the reasonable and logical thing to do. He wants the food industry to change....