Buttermilk Biscuits from Martha Stewart's Martha Stewart Living (Syndicated, USA)
Week 5
M 9.21 Read: OD—pg. 334-363
In-Class: Autobiographical essay
W 9.23 Read: OD, pg. 364-411
In-Class: Book discussion; Presentations
UPCOMING:
Week 6
M 9.28 Read: CR—“Sorry Fugu” by T.C. Boyle, “Taste” by Roald Dahl
In-Class: Short story discussion, including audio versions of “Sorry Fugu” and “Taste”
Due: Nonfiction analysis essay
W 9.30
Read: CR—“Last Requests” by Giles Smith, “January: Christmas Rolls” by Laura Esquival In-Class: Short story discussion; Watch—“Binge Drinking Mom” from 30 Days
Journal 3 Prompt: Britain’s Jamie Oliver is what is referred to as a “celebrity chef,” a chef whose personal popularity often exceeds that of their cooking. In fact, many chefs today, including Bobby Flay, Emeril Lagasse, and Tyler Florence, are known more for their TV shows, cookware lines, and restaurants, than their contributions to cooking. Using “Close Up: Jamie Oliver” from TVNZ (eR) as a basis, consider what the impact of these chefs is. Do they ultimately promote good cooking, or is it more often about fame? Is cooking better or worse off with celebrity chefs?
Due: Journal 3
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