Discussion Post 8

For your initial post (Due by Jan 31 Saturday 11:59p):

• What is the importance of Osorio’s installation title En la barbera no se llora (No Crying Allowed in the Barbershop)?
• Explain the representation of Edwards’ ‘Some Bright Morning.’
• Why do you think Rosler parodied a cooking show?
• Do you believe assimilation is a good or bad thing? Reference Boarding School Portraits of Tom Torlino.
• Compare and contrast Ch. 1 and Ch. 19 from American Encounters: Art, History, and Cultural Identity in 200 or more words. (Think about the era and the type of work presented)

Reading:

American Encounters: Art, History, and Cultural Identity

Please read Chapter 1 and Chapter 19 of American Encounters: Art, History, and Cultural Identity.

Chapter 1: pg. 5

Chapter 19: pg. 623

Some Bright Morning

Melvin Edwards, Some Bright Morning
by SUNANDA K. SANYAL

Melvin Edwards, Some Bright Morning, 1963, welded steel, 36 x 23 x 13 cm (The Hammer Museum, Los Angeles; photo: Tim Nighswander/IMAGING4ART) Melvin Edwards

NAILS, CHAINS, AND BOLTS

Displayed on the wall at eye-level, this abstract sculpture appears to change shape from different vantage points. From the front, it looks like a shallow, dense structure of welded pieces of metal. Moving slightly to the right, however, one notices depth: the circular base holds a hollow container that spews out the metal bits. Two sharp triangular shapes, one bigger than the other, jut out of the lower rim of the container like the hands of a clock, both pointing diagonally to the lower left. A bar resembling a lever emerges from the lower right corner, also facing down. The largest bar, when viewed from the right, appears to be a hammer that projects to the upper left. It reaches out the farthest, with a chain fragment attached to its head. Metal chunks mark the welded spots, including a lump at the tip of the dangling chain, and underscore the rugged character of the piece. The shadows, which look different with shifts in the viewers position, actively contribute to the appeal of the sculpture by echoing the irregularity of its contour.

Melvin Edwards, Some Bright Morning, 1963, welded steel, 36 x 23 x 13 cm (The Hammer Museum, Los Angeles; photo: Sunanda K. Sanyal) Melvin Edwards

The wall-piece, Some Bright Morning, the first in a long series of relief sculptures known as Lynch Fragments, was made by Melvin Edwards in 1963. Edwards was born in Houston in 1937. The Lynch Fragments series began early in his careerin fact while he was a student at the University of Southern California.

Beginning in the 1880s, lynchingthe public torture, mutilation, and murder most commonly of a Black person by a white mob for a perceived infraction of southern social codesbecame an insidious tool of white supremacy in the American south. Between 1915 and the 1960s, thousands of Black individualsmen, women, and childrenwere lynched across the southern United States, making it one of the darkest chapters of American history. [1] Edwardss first-hand experience of racism while growing up in Houston contributed to his acute political awareness and his involvement in the civil rights movement. One case of lynching that deeply affected him was the gruesome murder of Emmett Till in Mississippi in 1955, the year Edwards entered college. Till was four years younger than him, and had been abducted, tortured, and lynched after being accused of offending a white woman.

Kitchen

Martha Rosler, Semiotics of the Kitchen
by DR. EMILY ELIZABETH GOODMAN

ABSURDIST COOKING

There is something about cooking shows that makes them comforting to watch. Perhaps, its the calm of the television kitchen setone without the clamor and clang of family or friends anxiously awaiting whatever is being preparedor the simplification of a complex recipe into clear and discrete steps, ones that you too can easily complete. Or, maybe, its just the pleasure of seeing a perfectly composed dish being served at the end. No matter what, cooking shows are satisfyingly calming television.

But in 1975, Martha Rosler created her own version of the television cooking show, one that sought to unsettle and disturb her audiences, to jolt them awake and make them take a different kind of action far from the stove. The oscillation between Roslers deadpan naming of each kitchen implement and the rage expressed in its demonstration unsettles the presumption of cooking as a calm activity done as a form of caretaking, especially when performed by women in the context of the home. Instead of inspiring her audience to cook, Rosler used her piece to critique the relationship between cooking and womanhood. In the approximately 6-minute video, Semiotics of the Kitchen, Rosler creates a parody of a cooking demonstration modeled partly on television programs like Julia Childs The French Chef (airing 196373) and on late-night commercials for trendy kitchen gadgets. Rosler, however, lists off different cooking implements, one for almost every letter of the alphabet, portraying absurd, even violent uses for each item.

Boarding School Portraits of Tom Torlino

John Choate, Boarding School Portraits of Tom Torlino
by DR. HAYES PETER MAURO

John N. Choate, Tom Torlino [version 3], 1882 (Carlisle Indian School Digital Resource Center); John N. Choate, Tom Torlino [version #2], 1885 (Carlisle Indian School Digital Resource Center)

In these two side-by-side photographs we are presented with two faces. At first glance, the faces seem to have different appearances and identities. The first portrait, made in 1882, depicts a man named Tom Torlino. Torlino, a Native American, was a member of the Navajo, an Indigenous people native to the southwestern United States. He was also a student at the famous Carlisle Indian Industrial School in Carlisle, Pennsylvania. Carlisle was a federally funded boarding school dedicated to the assimilation of Native American youths in an effort to make them enculturated as Americanthat is, in accordance with cultural attributes common to middle-class Anglo-Americans of the time. With this mission in mind, Torlinos appearance in the first image reveals very specific information about his perceived identity. He wears Indigenous clothing, jewelry, a long shock of dark hair, and has bronzed skin. In contrast, the second photograph, made three years later following his matriculation at the school, we see a nearly unrecognizable Torlino. His appearance mimics that of the aforementioned middle-class Anglo-American man of the late 19th century: short-cropped hair, a respectable three-piece suit, no jewelry, and lighter skin. On closer inspection therefore, the two photographs represent the same individual, photographed before and after his arrival, matriculation, and Americanization at the Carlisle Indian Industrial School. Torlino was photographed in both instances by John Choate, a commercial studio photographer in Carlisle, who was hired by the Carlisle School administration to photograph some of its students.

Discussion Post 8

For your initial post (Due by Jan 31 Saturday 11:59p):

• What is the importance of Osorio’s installation title En la barbera no se llora (No Crying Allowed in the Barbershop)?
• Explain the representation of Edwards’ ‘Some Bright Morning.’
• Why do you think Rosler parodied a cooking show?
• Do you believe assimilation is a good or bad thing? Reference Boarding School Portraits of Tom Torlino.
• Compare and contrast Ch. 1 and Ch. 19 from American Encounters: Art, History, and Cultural Identity in 200 or more words. (Think about the era and the type of work presented)

Reading:

American Encounters: Art, History, and Cultural Identity

Please read Chapter 1 and Chapter 19 of American Encounters: Art, History, and Cultural Identity.

Chapter 1: pg. 5

Chapter 19: pg. 623

Some Bright Morning

Melvin Edwards, Some Bright Morning
by SUNANDA K. SANYAL

Melvin Edwards, Some Bright Morning, 1963, welded steel, 36 x 23 x 13 cm (The Hammer Museum, Los Angeles; photo: Tim Nighswander/IMAGING4ART) Melvin Edwards

NAILS, CHAINS, AND BOLTS

Displayed on the wall at eye-level, this abstract sculpture appears to change shape from different vantage points. From the front, it looks like a shallow, dense structure of welded pieces of metal. Moving slightly to the right, however, one notices depth: the circular base holds a hollow container that spews out the metal bits. Two sharp triangular shapes, one bigger than the other, jut out of the lower rim of the container like the hands of a clock, both pointing diagonally to the lower left. A bar resembling a lever emerges from the lower right corner, also facing down. The largest bar, when viewed from the right, appears to be a hammer that projects to the upper left. It reaches out the farthest, with a chain fragment attached to its head. Metal chunks mark the welded spots, including a lump at the tip of the dangling chain, and underscore the rugged character of the piece. The shadows, which look different with shifts in the viewers position, actively contribute to the appeal of the sculpture by echoing the irregularity of its contour.

Melvin Edwards, Some Bright Morning, 1963, welded steel, 36 x 23 x 13 cm (The Hammer Museum, Los Angeles; photo: Sunanda K. Sanyal) Melvin Edwards

The wall-piece, Some Bright Morning, the first in a long series of relief sculptures known as Lynch Fragments, was made by Melvin Edwards in 1963. Edwards was born in Houston in 1937. The Lynch Fragments series began early in his careerin fact while he was a student at the University of Southern California.

Beginning in the 1880s, lynchingthe public torture, mutilation, and murder most commonly of a Black person by a white mob for a perceived infraction of southern social codesbecame an insidious tool of white supremacy in the American south. Between 1915 and the 1960s, thousands of Black individualsmen, women, and childrenwere lynched across the southern United States, making it one of the darkest chapters of American history. [1] Edwardss first-hand experience of racism while growing up in Houston contributed to his acute political awareness and his involvement in the civil rights movement. One case of lynching that deeply affected him was the gruesome murder of Emmett Till in Mississippi in 1955, the year Edwards entered college. Till was four years younger than him, and had been abducted, tortured, and lynched after being accused of offending a white woman.

Kitchen

Martha Rosler, Semiotics of the Kitchen
by DR. EMILY ELIZABETH GOODMAN

ABSURDIST COOKING

There is something about cooking shows that makes them comforting to watch. Perhaps, its the calm of the television kitchen setone without the clamor and clang of family or friends anxiously awaiting whatever is being preparedor the simplification of a complex recipe into clear and discrete steps, ones that you too can easily complete. Or, maybe, its just the pleasure of seeing a perfectly composed dish being served at the end. No matter what, cooking shows are satisfyingly calming television.

But in 1975, Martha Rosler created her own version of the television cooking show, one that sought to unsettle and disturb her audiences, to jolt them awake and make them take a different kind of action far from the stove. The oscillation between Roslers deadpan naming of each kitchen implement and the rage expressed in its demonstration unsettles the presumption of cooking as a calm activity done as a form of caretaking, especially when performed by women in the context of the home. Instead of inspiring her audience to cook, Rosler used her piece to critique the relationship between cooking and womanhood. In the approximately 6-minute video, Semiotics of the Kitchen, Rosler creates a parody of a cooking demonstration modeled partly on television programs like Julia Childs The French Chef (airing 196373) and on late-night commercials for trendy kitchen gadgets. Rosler, however, lists off different cooking implements, one for almost every letter of the alphabet, portraying absurd, even violent uses for each item.

Boarding School Portraits of Tom Torlino

John Choate, Boarding School Portraits of Tom Torlino
by DR. HAYES PETER MAURO

John N. Choate, Tom Torlino [version 3], 1882 (Carlisle Indian School Digital Resource Center); John N. Choate, Tom Torlino [version #2], 1885 (Carlisle Indian School Digital Resource Center)

In these two side-by-side photographs we are presented with two faces. At first glance, the faces seem to have different appearances and identities. The first portrait, made in 1882, depicts a man named Tom Torlino. Torlino, a Native American, was a member of the Navajo, an Indigenous people native to the southwestern United States. He was also a student at the famous Carlisle Indian Industrial School in Carlisle, Pennsylvania. Carlisle was a federally funded boarding school dedicated to the assimilation of Native American youths in an effort to make them enculturated as Americanthat is, in accordance with cultural attributes common to middle-class Anglo-Americans of the time. With this mission in mind, Torlinos appearance in the first image reveals very specific information about his perceived identity. He wears Indigenous clothing, jewelry, a long shock of dark hair, and has bronzed skin. In contrast, the second photograph, made three years later following his matriculation at the school, we see a nearly unrecognizable Torlino. His appearance mimics that of the aforementioned middle-class Anglo-American man of the late 19th century: short-cropped hair, a respectable three-piece suit, no jewelry, and lighter skin. On closer inspection therefore, the two photographs represent the same individual, photographed before and after his arrival, matriculation, and Americanization at the Carlisle Indian Industrial School. Torlino was photographed in both instances by John Choate, a commercial studio photographer in Carlisle, who was hired by the Carlisle School administration to photograph some of its students.

Discussion Post 8

For your initial post (Due by Jan 31 Saturday 11:59p):

• What is the importance of Osorio’s installation title En la barbera no se llora (No Crying Allowed in the Barbershop)?
• Explain the representation of Edwards’ ‘Some Bright Morning.’
• Why do you think Rosler parodied a cooking show?
• Do you believe assimilation is a good or bad thing? Reference Boarding School Portraits of Tom Torlino.
• Compare and contrast Ch. 1 and Ch. 19 from American Encounters: Art, History, and Cultural Identity in 200 or more words. (Think about the era and the type of work presented)

Reading:

American Encounters: Art, History, and Cultural Identity

Please read Chapter 1 and Chapter 19 of American Encounters: Art, History, and Cultural Identity.

Chapter 1: pg. 5

Chapter 19: pg. 623

Some Bright Morning

Melvin Edwards, Some Bright Morning
by SUNANDA K. SANYAL

Melvin Edwards, Some Bright Morning, 1963, welded steel, 36 x 23 x 13 cm (The Hammer Museum, Los Angeles; photo: Tim Nighswander/IMAGING4ART) Melvin Edwards

Nails, chains, and bolts

Displayed on the wall at eye-level, this abstract sculpture appears to change shape from different vantage points. From the front, it looks like a shallow, dense structure of welded pieces of metal. Moving slightly to the right, however, one notices depth: the circular base holds a hollow container that spews out the metal bits. Two sharp triangular shapes, one bigger than the other, jut out of the lower rim of the container like the hands of a clock, both pointing diagonally to the lower left. A bar resembling a lever emerges from the lower right corner, also facing down. The largest bar, when viewed from the right, appears to be a hammer that projects to the upper left. It reaches out the farthest, with a chain fragment attached to its head. Metal chunks mark the welded spots, including a lump at the tip of the dangling chain, and underscore the rugged character of the piece. The shadows, which look different with shifts in the viewers position, actively contribute to the appeal of the sculpture by echoing the irregularity of its contour.

Melvin Edwards, Some Bright Morning, 1963, welded steel, 36 x 23 x 13 cm (The Hammer Museum, Los Angeles; photo: Sunanda K. Sanyal) Melvin Edwards

The wall-piece, Some Bright Morning, the first in a long series of relief sculptures known as Lynch Fragments, was made by Melvin Edwards in 1963. Edwards was born in Houston in 1937. The Lynch Fragments series began early in his careerin fact while he was a student at the University of Southern California.

Beginning in the 1880s, lynchingthe public torture, mutilation, and murder most commonly of a Black person by a white mob for a perceived infraction of southern social codesbecame an insidious tool of white supremacy in the American south. Between 1915 and the 1960s, thousands of Black individualsmen, women, and childrenwere lynched across the southern United States, making it one of the darkest chapters of American history. [1] Edwardss first-hand experience of racism while growing up in Houston contributed to his acute political awareness and his involvement in the civil rights movement. One case of lynching that deeply affected him was the gruesome murder of Emmett Till in Mississippi in 1955, the year Edwards entered college. Till was four years younger than him, and had been abducted, tortured, and lynched after being accused of offending a white woman.

Kitchen

Martha Rosler, Semiotics of the Kitchen
by DR. EMILY ELIZABETH GOODMAN

Absurdist cooking

There is something about cooking shows that makes them comforting to watch. Perhaps, its the calm of the television kitchen setone without the clamor and clang of family or friends anxiously awaiting whatever is being preparedor the simplification of a complex recipe into clear and discrete steps, ones that you too can easily complete. Or, maybe, its just the pleasure of seeing a perfectly composed dish being served at the end. No matter what, cooking shows are satisfyingly calming television.

But in 1975, Martha Rosler created her own version of the television cooking show, one that sought to unsettle and disturb her audiences, to jolt them awake and make them take a different kind of action far from the stove. The oscillation between Roslers deadpan naming of each kitchen implement and the rage expressed in its demonstration unsettles the presumption of cooking as a calm activity done as a form of caretaking, especially when performed by women in the context of the home. Instead of inspiring her audience to cook, Rosler used her piece to critique the relationship between cooking and womanhood. In the approximately 6-minute video, Semiotics of the Kitchen, Rosler creates a parody of a cooking demonstration modeled partly on television programs like Julia Childs The French Chef (airing 196373) and on late-night commercials for trendy kitchen gadgets. Rosler, however, lists off different cooking implements, one for almost every letter of the alphabet, portraying absurd, even violent uses for each item.

Boarding School Portraits of Tom Torlino

John Choate, Boarding School Portraits of Tom Torlino
by DR. HAYES PETER MAURO

John N. Choate, Tom Torlino [version 3], 1882 (Carlisle Indian School Digital Resource Center); John N. Choate, Tom Torlino [version #2], 1885 (Carlisle Indian School Digital Resource Center)

In these two side-by-side photographs we are presented with two faces. At first glance, the faces seem to have different appearances and identities. The first portrait, made in 1882, depicts a man named Tom Torlino. Torlino, a Native American, was a member of the Navajo, an Indigenous people native to the southwestern United States. He was also a student at the famous Carlisle Indian Industrial School in Carlisle, Pennsylvania. Carlisle was a federally funded boarding school dedicated to the assimilation of Native American youths in an effort to make them enculturated as Americanthat is, in accordance with cultural attributes common to middle-class Anglo-Americans of the time. With this mission in mind, Torlinos appearance in the first image reveals very specific information about his perceived identity. He wears Indigenous clothing, jewelry, a long shock of dark hair, and has bronzed skin. In contrast, the second photograph, made three years later following his matriculation at the school, we see a nearly unrecognizable Torlino. His appearance mimics that of the aforementioned middle-class Anglo-American man of the late 19th century: short-cropped hair, a respectable three-piece suit, no jewelry, and lighter skin. On closer inspection therefore, the two photographs represent the same individual, photographed before and after his arrival, matriculation, and Americanization at the Carlisle Indian Industrial School. Torlino was photographed in both instances by John Choate, a commercial studio photographer in Carlisle, who was hired by the Carlisle School administration to photograph some of its students.

Discussion Post 7

For your initial post

• Based on Ch. 16 from, “Where Does Art Come From?” answer the question from the chapter title, ‘Can We Live Together.’ Use examples from the text. (More or less summarize the chapter in your own words but base the answer on your own opinion)
• After viewing ‘Friends and Strangers’ in module Week 2, how important do you believe human connections are? Do you believe they are relative to creative expression and social identity? Explain.
• Is cooking an art and does food allow for human connection? Explain.
• Was there a specific recipe from Pinedo or Russell that resonated with me you? Why do you believe you were drawn to this specific recipe?
• Why do you believe both women are pioneers of the culinary world? Consider the dates of publications and the zeitgeist. (Mood of the era) If you do not, why?
• Create a recipe that is representative of who you are. You can use a family recipe that spans generationally or you can create something new, totally unique to you. Share your recipe and write a few sentences on its importance.

• Reading:

• m

The Art of Cooking

The Art of Cooking: A student explains the benefits and pleasures of cooking.

Cooking is an art that encompasses the world. It requires passion, precision, and most of all, love. The culinary arts are a complex mixture of balancing a variety of tastes and aromas, combined with beautiful plating. Cooking allows the artistic side of anyone to come alive. Cooking is an essential skill that all people should know how to do on a basic level. Whether it is a simple breakfast of cereal or a complex five-course dinner, cooking will always be a relevant skill. Preparing and then sharing meals is also a great way to bond and grow relationships. The dinner table hosts a multitude of conversations. Many bonds are formed over good food. Enjoying food with another person is an amazing way to get to know them as well as a way to find out about their interests.

Some of the benefits of cooking are nutrition, saving money, and learning an essential skill. Quality of cooking is important for nutrition as well as the proper mixture of vegetables, proteins, grains, and fats. Learning how to cook is also not a time-consuming skill to learn. In all honesty, if you know how to read and follow directions, you could likely do a great impression of Gordon Ramsey. Following a few recipes is a great gateway into learning about cooking styles and how to mix flavors together to create a dish. Saving money is essential to life; many people often spend a lot of money by ordering food from restaurants. By grocery shopping and prepping meals, you will be able to save a lot of money that would have gone to restaurants. Meals are going to be more cost-efficient and could also boost morale as a completed task.

Cooking plays a large part in mental health and psychology. Cooking and baking are considered therapeutic because they are behavioral activations (Conner et al., 2016). Daily creative activities have been shown to boost happiness in people. Cooking not only boosts mental health, but it plays a part in boosting self-esteem and helps with focusing. The busy work that it takes to cook allows many people peace of mind and is a stress reliever.

Cooking is an art that transcends basic nutrition and becomes an art form. Cooks can dress a plate with vibrant colors and an assortment of flavors and aromas. TV shows like Iron Chef and Chopped take various chefs from across the country and judge their ability to make quality food, but also judge on their presentation. The presentation of food is another aspect that makes cooking enjoyable. Presentation aids in making the foods aesthetic more desirable and enjoyable.

Cooking has been a lifelong art that has many beneficial effects. Cooking can be used to bring people together for the sake of enjoying food. Cooking is the mediator for a lot of relationships and is often a setting for people to converse. By learning to cook, you can save money and create quality meals. The art of cooking is the many aspects it has in daily life as well as the joy it brings to those it touches.

El Cocinero Espaol

Encarnacin Pinedo, El Cocinero Espaol

El Cocinero Espaol was the first Mexican-American cookbook published in the U.S., written by Encarnacin Pinedo. Cookbook contains Introduction, recipes in alphabetical order by type, and index. Published in San Francisco in 1898.

In 1991 Ruth Reichl, then a Los Angeles Times food writer, observed that much of the style now identified with California cuisine, and with nouvelle cuisine du Mexique, was practiced by Encarnacin Pinedo a century earlier. A landmark of American cuisine first published in 1898 as El cocinero espaol (The Spanish Cook), Encarnacin’s Kitchen is the first cookbook written by a Hispanic in the United States, as well as the first recording of Californio foodMexican cuisine prepared by the Spanish-speaking peoples born in California. Pinedo’s cookbook offers a fascinating look into the kitchens of a long-ago culture that continues to exert its influence today.

Of some three hundred of Pinedo’s recipes included herea mixture of Basque, Spanish, and Mexicanmany are variations on traditional dishes, such as chilaquiles, chiles rellenos, and salsa (for which the cook provides fifteen versions). Whether describing how to prepare cod or ham and eggs (a typical Anglo dish labeled “huevos hipcritas”), Pinedo was imparting invaluable lessons in culinary history and Latino culture along with her piquant directions.

---

The Pinedo family was prominent in the Santa Clara Valley and its history is intertwined with that of Mission Santa Clara and the city itself. In 1839, Lorenzo Pinedo (the sole survivor of a shipwreck off Monterey) married Carmen Berreyesa. Lorenzo and Carmen had two children: Dolores, born in 1840, and Encarnacin, born in 1848.

The family was well-placed, as is evidenced by Encarnacin Pinedos account of attending the wedding of Juan Bautista Alvarado, the governor of Alta California, in 1839. According to Encarnacins personal writings, her father Lorenzo Pinedo built the first family residence in Santa Clara in 1844. The house was located just outside of the Mission Santa Clara grounds on what is now the north side of Alviso Street.

A Domestic Cookbook

Matilda Russell, A Domestic Cookbook: Containing a Careful Selection of Useful Receipts for the Kitchen

Malinda Russell: African American Cook and Author

First African American Cookbook Author, 1866

The only information we have about Malinda Russell is what was published in the introduction to her 1866 cookbook. Sadly, the entire print run, except it seems for one copy, presumably hers, was destroyed in a fire that destroyed the newspaper printing plant where her book was published, along with a number of other commercial structures in Paw Paw, Michigan.

Following is the only concrete information currently known. If you are a student looking for a research project or a scholar working in this period of African-American history, you will find in Malinda Russell the story of a woman of indomitable will, and impressive talents. Besides the fact that she lived in the South during the period when virtually all people of African descent were enslaved, which will have made her one of the relatively few African Americans with agency. Her boy was born disabled, so on top of everything else, she had a son who was not fully able-bodied to take care of. I imagine that for many reasons, baking worked for her, but also that it was something that she could do with her son.

Discussion Post 7

For your initial post

• Based on Ch. 16 from, “Where Does Art Come From?” answer the question from the chapter title, ‘Can We Live Together.’ Use examples from the text. (More or less summarize the chapter in your own words but base the answer on your own opinion)
• After viewing ‘Friends and Strangers’ in module Week 2, how important do you believe human connections are? Do you believe they are relative to creative expression and social identity? Explain.
• Is cooking an art and does food allow for human connection? Explain.
• Was there a specific recipe from Pinedo or Russell that resonated with me you? Why do you believe you were drawn to this specific recipe?
• Why do you believe both women are pioneers of the culinary world? Consider the dates of publications and the zeitgeist. (Mood of the era) If you do not, why?
• Create a recipe that is representative of who you are. You can use a family recipe that spans generationally or you can create something new, totally unique to you. Share your recipe and write a few sentences on its importance.

• Reading:

• m

The Art of Cooking

The Art of Cooking: A student explains the benefits and pleasures of cooking.

Cooking is an art that encompasses the world. It requires passion, precision, and most of all, love. The culinary arts are a complex mixture of balancing a variety of tastes and aromas, combined with beautiful plating. Cooking allows the artistic side of anyone to come alive. Cooking is an essential skill that all people should know how to do on a basic level. Whether it is a simple breakfast of cereal or a complex five-course dinner, cooking will always be a relevant skill. Preparing and then sharing meals is also a great way to bond and grow relationships. The dinner table hosts a multitude of conversations. Many bonds are formed over good food. Enjoying food with another person is an amazing way to get to know them as well as a way to find out about their interests.

Some of the benefits of cooking are nutrition, saving money, and learning an essential skill. Quality of cooking is important for nutrition as well as the proper mixture of vegetables, proteins, grains, and fats. Learning how to cook is also not a time-consuming skill to learn. In all honesty, if you know how to read and follow directions, you could likely do a great impression of Gordon Ramsey. Following a few recipes is a great gateway into learning about cooking styles and how to mix flavors together to create a dish. Saving money is essential to life; many people often spend a lot of money by ordering food from restaurants. By grocery shopping and prepping meals, you will be able to save a lot of money that would have gone to restaurants. Meals are going to be more cost-efficient and could also boost morale as a completed task.

Cooking plays a large part in mental health and psychology. Cooking and baking are considered therapeutic because they are behavioral activations (Conner et al., 2016). Daily creative activities have been shown to boost happiness in people. Cooking not only boosts mental health, but it plays a part in boosting self-esteem and helps with focusing. The busy work that it takes to cook allows many people peace of mind and is a stress reliever.

Cooking is an art that transcends basic nutrition and becomes an art form. Cooks can dress a plate with vibrant colors and an assortment of flavors and aromas. TV shows like Iron Chef and Chopped take various chefs from across the country and judge their ability to make quality food, but also judge on their presentation. The presentation of food is another aspect that makes cooking enjoyable. Presentation aids in making the foods aesthetic more desirable and enjoyable.

Cooking has been a lifelong art that has many beneficial effects. Cooking can be used to bring people together for the sake of enjoying food. Cooking is the mediator for a lot of relationships and is often a setting for people to converse. By learning to cook, you can save money and create quality meals. The art of cooking is the many aspects it has in daily life as well as the joy it brings to those it touches.

El Cocinero Espaol

Encarnacin Pinedo, El Cocinero Espaol

El Cocinero Espaol was the first Mexican-American cookbook published in the U.S., written by Encarnacin Pinedo. Cookbook contains Introduction, recipes in alphabetical order by type, and index. Published in San Francisco in 1898.

In 1991 Ruth Reichl, then a Los Angeles Times food writer, observed that much of the style now identified with California cuisine, and with nouvelle cuisine du Mexique, was practiced by Encarnacin Pinedo a century earlier. A landmark of American cuisine first published in 1898 as El cocinero espaol (The Spanish Cook), Encarnacin’s Kitchen is the first cookbook written by a Hispanic in the United States, as well as the first recording of Californio foodMexican cuisine prepared by the Spanish-speaking peoples born in California. Pinedo’s cookbook offers a fascinating look into the kitchens of a long-ago culture that continues to exert its influence today.

Of some three hundred of Pinedo’s recipes included herea mixture of Basque, Spanish, and Mexicanmany are variations on traditional dishes, such as chilaquiles, chiles rellenos, and salsa (for which the cook provides fifteen versions). Whether describing how to prepare cod or ham and eggs (a typical Anglo dish labeled “huevos hipcritas”), Pinedo was imparting invaluable lessons in culinary history and Latino culture along with her piquant directions.

---

The Pinedo family was prominent in the Santa Clara Valley and its history is intertwined with that of Mission Santa Clara and the city itself. In 1839, Lorenzo Pinedo (the sole survivor of a shipwreck off Monterey) married Carmen Berreyesa. Lorenzo and Carmen had two children: Dolores, born in 1840, and Encarnacin, born in 1848.

The family was well-placed, as is evidenced by Encarnacin Pinedos account of attending the wedding of Juan Bautista Alvarado, the governor of Alta California, in 1839. According to Encarnacins personal writings, her father Lorenzo Pinedo built the first family residence in Santa Clara in 1844. The house was located just outside of the Mission Santa Clara grounds on what is now the north side of Alviso Street.

A Domestic Cookbook

Matilda Russell, A Domestic Cookbook: Containing a Careful Selection of Useful Receipts for the Kitchen

Malinda Russell: African American Cook and Author

First African American Cookbook Author, 1866

The only information we have about Malinda Russell is what was published in the introduction to her 1866 cookbook. Sadly, the entire print run, except it seems for one copy, presumably hers, was destroyed in a fire that destroyed the newspaper printing plant where her book was published, along with a number of other commercial structures in Paw Paw, Michigan.

Following is the only concrete information currently known. If you are a student looking for a research project or a scholar working in this period of African-American history, you will find in Malinda Russell the story of a woman of indomitable will, and impressive talents. Besides the fact that she lived in the South during the period when virtually all people of African descent were enslaved, which will have made her one of the relatively few African Americans with agency. Her boy was born disabled, so on top of everything else, she had a son who was not fully able-bodied to take care of. I imagine that for many reasons, baking worked for her, but also that it was something that she could do with her son.

Discussion Post 7

For your initial post

• Based on Ch. 16 from, “Where Does Art Come From?” answer the question from the chapter title, ‘Can We Live Together.’ Use examples from the text. (More or less summarize the chapter in your own words but base the answer on your own opinion)
• After viewing ‘Friends and Strangers’ in module Week 2, how important do you believe human connections are? Do you believe they are relative to creative expression and social identity? Explain.
• Is cooking an art and does food allow for human connection? Explain.
• Was there a specific recipe from Pinedo or Russell that resonated with me you? Why do you believe you were drawn to this specific recipe?
• Why do you believe both women are pioneers of the culinary world? Consider the dates of publications and the zeitgeist. (Mood of the era) If you do not, why?
• Create a recipe that is representative of who you are. You can use a family recipe that spans generationally or you can create something new, totally unique to you. Share your recipe and write a few sentences on its importance.

• Reading:

• m

The Art of Cooking

The Art of Cooking: A student explains the benefits and pleasures of cooking.

Cooking is an art that encompasses the world. It requires passion, precision, and most of all, love. The culinary arts are a complex mixture of balancing a variety of tastes and aromas, combined with beautiful plating. Cooking allows the artistic side of anyone to come alive. Cooking is an essential skill that all people should know how to do on a basic level. Whether it is a simple breakfast of cereal or a complex five-course dinner, cooking will always be a relevant skill. Preparing and then sharing meals is also a great way to bond and grow relationships. The dinner table hosts a multitude of conversations. Many bonds are formed over good food. Enjoying food with another person is an amazing way to get to know them as well as a way to find out about their interests.

Some of the benefits of cooking are nutrition, saving money, and learning an essential skill. Quality of cooking is important for nutrition as well as the proper mixture of vegetables, proteins, grains, and fats. Learning how to cook is also not a time-consuming skill to learn. In all honesty, if you know how to read and follow directions, you could likely do a great impression of Gordon Ramsey. Following a few recipes is a great gateway into learning about cooking styles and how to mix flavors together to create a dish. Saving money is essential to life; many people often spend a lot of money by ordering food from restaurants. By grocery shopping and prepping meals, you will be able to save a lot of money that would have gone to restaurants. Meals are going to be more cost-efficient and could also boost morale as a completed task.

Cooking plays a large part in mental health and psychology. Cooking and baking are considered therapeutic because they are behavioral activations (Conner et al., 2016). Daily creative activities have been shown to boost happiness in people. Cooking not only boosts mental health, but it plays a part in boosting self-esteem and helps with focusing. The busy work that it takes to cook allows many people peace of mind and is a stress reliever.

Cooking is an art that transcends basic nutrition and becomes an art form. Cooks can dress a plate with vibrant colors and an assortment of flavors and aromas. TV shows like Iron Chef and Chopped take various chefs from across the country and judge their ability to make quality food, but also judge on their presentation. The presentation of food is another aspect that makes cooking enjoyable. Presentation aids in making the foods aesthetic more desirable and enjoyable.

Cooking has been a lifelong art that has many beneficial effects. Cooking can be used to bring people together for the sake of enjoying food. Cooking is the mediator for a lot of relationships and is often a setting for people to converse. By learning to cook, you can save money and create quality meals. The art of cooking is the many aspects it has in daily life as well as the joy it brings to those it touches.

El Cocinero Espaol

Encarnacin Pinedo, El Cocinero Espaol

El Cocinero Espaol was the first Mexican-American cookbook published in the U.S., written by Encarnacin Pinedo. Cookbook contains Introduction, recipes in alphabetical order by type, and index. Published in San Francisco in 1898.

In 1991 Ruth Reichl, then a Los Angeles Times food writer, observed that much of the style now identified with California cuisine, and with nouvelle cuisine du Mexique, was practiced by Encarnacin Pinedo a century earlier. A landmark of American cuisine first published in 1898 as El cocinero espaol (The Spanish Cook), Encarnacin’s Kitchen is the first cookbook written by a Hispanic in the United States, as well as the first recording of Californio foodMexican cuisine prepared by the Spanish-speaking peoples born in California. Pinedo’s cookbook offers a fascinating look into the kitchens of a long-ago culture that continues to exert its influence today.

Of some three hundred of Pinedo’s recipes included herea mixture of Basque, Spanish, and Mexicanmany are variations on traditional dishes, such as chilaquiles, chiles rellenos, and salsa (for which the cook provides fifteen versions). Whether describing how to prepare cod or ham and eggs (a typical Anglo dish labeled “huevos hipcritas”), Pinedo was imparting invaluable lessons in culinary history and Latino culture along with her piquant directions.

---

The Pinedo family was prominent in the Santa Clara Valley and its history is intertwined with that of Mission Santa Clara and the city itself. In 1839, Lorenzo Pinedo (the sole survivor of a shipwreck off Monterey) married Carmen Berreyesa. Lorenzo and Carmen had two children: Dolores, born in 1840, and Encarnacin, born in 1848.

The family was well-placed, as is evidenced by Encarnacin Pinedos account of attending the wedding of Juan Bautista Alvarado, the governor of Alta California, in 1839. According to Encarnacins personal writings, her father Lorenzo Pinedo built the first family residence in Santa Clara in 1844. The house was located just outside of the Mission Santa Clara grounds on what is now the north side of Alviso Street.

A Domestic Cookbook

Matilda Russell, A Domestic Cookbook: Containing a Careful Selection of Useful Receipts for the Kitchen

Malinda Russell: African American Cook and Author

First African American Cookbook Author, 1866

The only information we have about Malinda Russell is what was published in the introduction to her 1866 cookbook. Sadly, the entire print run, except it seems for one copy, presumably hers, was destroyed in a fire that destroyed the newspaper printing plant where her book was published, along with a number of other commercial structures in Paw Paw, Michigan.

Following is the only concrete information currently known. If you are a student looking for a research project or a scholar working in this period of African-American history, you will find in Malinda Russell the story of a woman of indomitable will, and impressive talents. Besides the fact that she lived in the South during the period when virtually all people of African descent were enslaved, which will have made her one of the relatively few African Americans with agency. Her boy was born disabled, so on top of everything else, she had a son who was not fully able-bodied to take care of. I imagine that for many reasons, baking worked for her, but also that it was something that she could do with her son.

Discussion Post 7

For your initial post

• Based on Ch. 16 from, “Where Does Art Come From?” answer the question from the chapter title, ‘Can We Live Together.’ Use examples from the text. (More or less summarize the chapter in your own words but base the answer on your own opinion)
• After viewing ‘Friends and Strangers’ in module Week 2, how important do you believe human connections are? Do you believe they are relative to creative expression and social identity? Explain.
• Is cooking an art and does food allow for human connection? Explain.
• Was there a specific recipe from Pinedo or Russell that resonated with me you? Why do you believe you were drawn to this specific recipe?
• Why do you believe both women are pioneers of the culinary world? Consider the dates of publications and the zeitgeist. (Mood of the era) If you do not, why?
• Create a recipe that is representative of who you are. You can use a family recipe that spans generationally or you can create something new, totally unique to you. Share your recipe and write a few sentences on its importance.

• Reading:

• m

The Art of Cooking

The Art of Cooking: A student explains the benefits and pleasures of cooking.

Cooking is an art that encompasses the world. It requires passion, precision, and most of all, love. The culinary arts are a complex mixture of balancing a variety of tastes and aromas, combined with beautiful plating. Cooking allows the artistic side of anyone to come alive. Cooking is an essential skill that all people should know how to do on a basic level. Whether it is a simple breakfast of cereal or a complex five-course dinner, cooking will always be a relevant skill. Preparing and then sharing meals is also a great way to bond and grow relationships. The dinner table hosts a multitude of conversations. Many bonds are formed over good food. Enjoying food with another person is an amazing way to get to know them as well as a way to find out about their interests.

Some of the benefits of cooking are nutrition, saving money, and learning an essential skill. Quality of cooking is important for nutrition as well as the proper mixture of vegetables, proteins, grains, and fats. Learning how to cook is also not a time-consuming skill to learn. In all honesty, if you know how to read and follow directions, you could likely do a great impression of Gordon Ramsey. Following a few recipes is a great gateway into learning about cooking styles and how to mix flavors together to create a dish. Saving money is essential to life; many people often spend a lot of money by ordering food from restaurants. By grocery shopping and prepping meals, you will be able to save a lot of money that would have gone to restaurants. Meals are going to be more cost-efficient and could also boost morale as a completed task.

Cooking plays a large part in mental health and psychology. Cooking and baking are considered therapeutic because they are behavioral activations (Conner et al., 2016). Daily creative activities have been shown to boost happiness in people. Cooking not only boosts mental health, but it plays a part in boosting self-esteem and helps with focusing. The busy work that it takes to cook allows many people peace of mind and is a stress reliever.

Cooking is an art that transcends basic nutrition and becomes an art form. Cooks can dress a plate with vibrant colors and an assortment of flavors and aromas. TV shows like Iron Chef and Chopped take various chefs from across the country and judge their ability to make quality food, but also judge on their presentation. The presentation of food is another aspect that makes cooking enjoyable. Presentation aids in making the foods aesthetic more desirable and enjoyable.

Cooking has been a lifelong art that has many beneficial effects. Cooking can be used to bring people together for the sake of enjoying food. Cooking is the mediator for a lot of relationships and is often a setting for people to converse. By learning to cook, you can save money and create quality meals. The art of cooking is the many aspects it has in daily life as well as the joy it brings to those it touches.

El Cocinero Espaol

Encarnacin Pinedo, El Cocinero Espaol

El Cocinero Espaol was the first Mexican-American cookbook published in the U.S., written by Encarnacin Pinedo. Cookbook contains Introduction, recipes in alphabetical order by type, and index. Published in San Francisco in 1898.

In 1991 Ruth Reichl, then a Los Angeles Times food writer, observed that much of the style now identified with California cuisine, and with nouvelle cuisine du Mexique, was practiced by Encarnacin Pinedo a century earlier. A landmark of American cuisine first published in 1898 as El cocinero espaol (The Spanish Cook), Encarnacin’s Kitchen is the first cookbook written by a Hispanic in the United States, as well as the first recording of Californio foodMexican cuisine prepared by the Spanish-speaking peoples born in California. Pinedo’s cookbook offers a fascinating look into the kitchens of a long-ago culture that continues to exert its influence today.

Of some three hundred of Pinedo’s recipes included herea mixture of Basque, Spanish, and Mexicanmany are variations on traditional dishes, such as chilaquiles, chiles rellenos, and salsa (for which the cook provides fifteen versions). Whether describing how to prepare cod or ham and eggs (a typical Anglo dish labeled “huevos hipcritas”), Pinedo was imparting invaluable lessons in culinary history and Latino culture along with her piquant directions.

---

The Pinedo family was prominent in the Santa Clara Valley and its history is intertwined with that of Mission Santa Clara and the city itself. In 1839, Lorenzo Pinedo (the sole survivor of a shipwreck off Monterey) married Carmen Berreyesa. Lorenzo and Carmen had two children: Dolores, born in 1840, and Encarnacin, born in 1848.

The family was well-placed, as is evidenced by Encarnacin Pinedos account of attending the wedding of Juan Bautista Alvarado, the governor of Alta California, in 1839. According to Encarnacins personal writings, her father Lorenzo Pinedo built the first family residence in Santa Clara in 1844. The house was located just outside of the Mission Santa Clara grounds on what is now the north side of Alviso Street.

A Domestic Cookbook

Matilda Russell, A Domestic Cookbook: Containing a Careful Selection of Useful Receipts for the Kitchen

Malinda Russell: African American Cook and Author

First African American Cookbook Author, 1866

The only information we have about Malinda Russell is what was published in the introduction to her 1866 cookbook. Sadly, the entire print run, except it seems for one copy, presumably hers, was destroyed in a fire that destroyed the newspaper printing plant where her book was published, along with a number of other commercial structures in Paw Paw, Michigan.

Following is the only concrete information currently known. If you are a student looking for a research project or a scholar working in this period of African-American history, you will find in Malinda Russell the story of a woman of indomitable will, and impressive talents. Besides the fact that she lived in the South during the period when virtually all people of African descent were enslaved, which will have made her one of the relatively few African Americans with agency. Her boy was born disabled, so on top of everything else, she had a son who was not fully able-bodied to take care of. I imagine that for many reasons, baking worked for her, but also that it was something that she could do with her son.