Spring Break Food Journal
Over Spring break I had a lot of good food but there were two specific meals I had that left an impact on me and made me think of their connections to Eatalians and Kitchen Chemistry
When I went to The Cheesecake Factory I ordered the Miso salmon which is described as Fresh Miso Marinated Salmon Served with Snow Peas, White Rice and a Delicious Miso Sauce. This food promoted a reaction for me because it is my favorite thing off the menu from this restaurant and every time I get it I am never disappointed. I found the balance between the sauce and the salmon and rice to be perfect and I found the combination to be a great match. I did not make any particular connections between the culture and chemistry of this food but when we got bread with our meal I did think about how the bread rises and the chemistry that goes behind making the bread. One thing I was able to connect to Eatalians was how there was sauce around the meal to accompany the taste and I even asked for extra sauce because of how good it was, but in Italy they do not like to mask the taste of things with sauces. Also when our waitress offered us dessert she asked if we wanted any coffee or cappuccinos and I remembered how in Italy having a cappuccino past breakfast time was a big no.
During the week my Dad got lasagna from a stand at the farmer’s market and my family ate it for dinner that same night. It was a meat lasagna and even though I have had this many times before I thought about this Italian dish and how it related to Eatalians and Kitchen Chemistry. I thought of how the pasta in the lasagna is very thin and therefore does not have a lot of gluten formation happening in the dough therefore causing it to not rise. Also this food was made by an Italian family who has had this stand at the market place for a long time and actually owns their own family run Italian food store where you can get groceries, specially made foods, cheeses, meats, olive oil, and etc since 1946, and in comparison to other lasagnas I have had their’s is always the best. I don’t know the specific ingredient they use but it always tastes so different and amazing than most lasagnas. I connected this to the marketplaces with Eataly and how with the slow food movement one thing they want you to do is buy food and bring it home to eat it with your family and that is exactly what my family did with the lasagna.
