“You know, nobody can ever cook as good as your mama.” These words were spoken by one of the most iconic Southern chefs of all time, Paula Deen. Not only has she formed a legacy with her countless cookbooks, magazines, and television programs, Deen also helps out by donating her wealth and continuing to fight poverty with foundations such as The Bag Lady Foundation. With Paula’s doll-blue eyes, down-to-earth cooking styles, strong love for her close-knit family, and recent controversies, Ms. Deen has undoubtedly become one of the best known chefs in this current generation.
Paula Ann Hiers Deen was born in Albany, Georgia on January, 19, 1947. Her parents, Corrie A. and Earl Wayne Hiers Sr. raised her in Albany along with her younger brother Earl Hiers Jr., nicknamed “Bubba.” The Deen family provided a warm and inspiring environment for their children, where following your dreams and passions were always stressed. From an early age, this belief stuck with Paula as she always pursued her love for preparing food even when she was a toddler. Helping her grandmother, when she was only six years old, create family meals was always something she enjoyed; cooking for her family was definitely something Paula stayed true to throughout her years. Deen was especially close to her father, Earl, and stuck to calling him by her toddler-given nickname “Diddy,” until the day he died. On her website, Paula Deen wrote an article that emphasized their strong bond: even saying that her father “was the most marvelous man God ever put breath in,” (Deen and Cohen; “Paula”).
Deen lived in the city she was born in, Albany, up until her teen years were over. She went to Baconton Elementary School; this school was about a five mile bus ride from her grandp...
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...in helping out the poor in American cities. May 22, 2013, Paula Deen announced the launch of “The Bag Lady Foundation.” The Foundation’s mission is to provide hope, inspiration and support to women and families in need. The Bag Lady Foundation plans to aid individuals, communities and like-minded organizations to empower those facing a range of challenges resulting from poverty. This Foundation has personal history for Deen, who had the Foundation named after one of the very first businesses she started, during the extremely difficult period in her life.
Paula Deen’s career in the culinary world started off strongly. After becoming successful in her home business, “The Bag Lady,” Deen continued her dreams and opened up her southern restaurant, “The Lady.” Located in the Best Western hotel in Savannah, Georgia, “The Lady” grew very popular among the locals.
She was raised by her father on a vineyard in California. After attending summer camp she goes and lives with her mother, Elizabeth James, who she has never truly met
In “Called Home”, the first chapter of the book Animal, Vegetable, Miracle: A Year in Food Life, Barbara Kingsolver presents her concerns about America's lack of food knowledge, sustainable practices, and food culture. Kingsolver introduces her argument for the benefits of adopting a local food culture by using statistics, witty anecdotal evidence, and logic to appeal to a wide casual reading audience. Her friendly tone and trenchant criticism of America's current food practices combine to deliver a convincing argument that a food culture would improve conditions concerning health and sustainability. I agree with Kingsolver that knowing the origin of food is an important and healthy benefit of developing a true food culture, but it is impractical to maintain that everyone is able to buy more expensive food. Kingsolver presents a compelling argument for developing a food culture, however this lifestyle change may not be practical or even possible for a poverty-level citizen. The following essay will summarize and respond to Kingsolver’s argument to demonstrate how “Called Home” is a model for novice social scientists.
The early years of Alice Louise Waters were that she was born on April 28, 1944 in Chatham, New Jersey She attended the University of Berkeley, which is in California, and she had studied a semester abroad in Paris Editors She graduated from the University of Berkeley in 1967 with a degree in French cultural studies After she graduated from the University of Berkeley she had begun training as a chef in London at the Montessori School Waters had spent a year in France where she was learning the French cooking technique and while in France she had developed a passion for unique fresh food, which would come straight from a farm and go right to the plate Alice Waters is known as a restaurateur because
“The strength of a nation is in the hands of the cook. Feed a man well, he will work well, he will fight well” (Eustis). These words are not what would typically be expected from a cookbook yet, nonetheless this is how author Celestine Eustis chooses to start her collection of recipes. In 1836, Celestine Eustis was born in Paris, to her mother who was from a prominent French-speaking Creole family. In 1904, when Eustis was in her late sixties, she wrote Creole in Old Cooking Days (On History and Food). Cooking in Old Creole Days shows the diversity of Creole culture with its variety of recipes and songs as well as other things that are included in this guide to Creole cooking even more so in the author’s introduction, as she utilizes some unconventional methods. This cookbook highlights the diversity and vibrancy of the Creole culture and how it played an important role in the exotic regional culture of Louisiana and in the old south. It served as a reflection of her Creole heritage, New Orleans background, French living, and privileged lifestyle. The recipe book celebrates the cooking traditions and meals created in the kitchens of the wealthy Southern society (On History and Food).
... Nestle’s quote, Bittman makes his editorial plea to ethos, by proposing proof that a woman of reliable mental power of this issue come to an agreement with Bittman's thesis statement. Bittman also develops pathos in this article because he grabs a widely held matter that to many individuals is elaborate with: "...giving them the gift of appreciating the pleasures of nourishing one another and enjoying that nourishment together.” (Mark Bittman) Bittman gives the reader the actions to think about the last time they had a family dinner and further imposes how these family dinners are altogether important for family time. Therefore, Bittman did a magnificent job in pointing into the morals of his targeted audience and developing a critical point of view about fast food to his intended audience leaving them with a thought on less fast food and more home prepared meals.
Born in Maine, of April, 1802, Dorothea Dix was brought up in a filthy, and poverty-ridden household (Thinkquest, 2). Her father came from a well-to-do Massachusetts family and was sent to Harvard. While there, he dropped out of school, and married a woman twenty years his senior (Thinkquest, 1). Living with two younger brothers, Dix dreamed of being sent off to live with her grandparents in Massachusetts. Her dream came true. After receiving a letter from her grandmother, requesting that she come and live with her, she was sent away at the age of twelve (Thinkquest, 4). She lived with her grandmother and grandfather for two years, until her grandmother realized that she wasn’t physically and mentally able to handle a girl at such a young age. She then moved to Worcester, Massachusetts to live with her aunt and her cousin (Thinkquest, 5).
Dorothea Dix was born in Hampden, Maine in 1802. Her mother was not very mentally stable and her dad was an abusive alcoholic. The Dix moved from Maine to Vermont just before the British War of 1812. Then, after the war they moved to Worcester, MA. While in Worcester, the Dix had two more children, both boys. The family would eventually break apart because of the mother’s mental state and the father’s drinking.1
This triumphant history is simmering beneath a complicated mixture of endearing and polarizing perspectives. As for many, these are dishes that celebrate a heritage of culinary genius, community-building, and resourcefulness. However, there are many who reach the opposite conclusion and criticize soul food as an exceedingly unhealthy cuisine that needs a warning label, or slave food that is unworthy of celebration (Miller,
Ramanathan develops her stand by stating the stereotypes people have on ethnic food and how cheap it should be. She quotes university professor Krishnendu Ray and make references to his book, which states that people would “refuse to pay more than $30 for what they perceive as ethnic food”. Ray is a credible source as he is a professor who received various awards for his research. He most likely has done his research thoroughly before making his claims. She also cites chef Chris Shepherd, who has incorporated different cuisines into American food, to suit the tastes of the population. This suggests that the trend is moving towards what people want to see from the food rather than authentic cultural food. Similarly, Stevens mentions Jennifer Jordan, an associate professor who states that food has been a link that creates memories. This supports Stevens’s claim of people having their personal opinion on authentic food. She makes a clear stand stating how crucial it is to understand the culinary diversity and heritage of the food by using statements from Sarah Cappeliez, a PhD candidate (Para. 15) and Paul Qui, a well-known chef (Para. 19). The use of valid evidences by both, made their articles more persuasive and
Donna had so many interesting stories to tell me about her life. She grew up right outside a small town called Madison, Nebraska. Donna lived on a farm 2 miles outside of the town. The town of Madison, when Donna lived there, had a population of about 700. She grew up in the 1940’s.
In Michael Pollan’s “The End of Cooking” shares the message of what we are losing something important in this day and age because of all our pre-made and processed foods. This can be compared with Kothari’s “If You Are What You Eat, What Am I?” and her argument that food is part of one’s own identity. By using the examples from these two texts you can analyze the state of food and culture in the United States today. All of the processed and pre-made foods are causing people all across America to lose their sense of Culture. We no longer know what it’s like to make one of our cultures specialty dishes from scratch which can help people identify with their culture. This process helped newer generations see what it was like for those before them to cook on a daily basis and could help them identify your sense of culture.
When Dickinson was a child she attended school in Massachusetts, but became very homesick because she missed her home so much. “Around 1850 is the time when Dickinson started to write poems, she
Dorothea Dix was born in Hampden, Maine on April 4, 1802. Maine at the time was part of Massachusetts. Hampden was a very small town of only about 150 people. Most of those residents were very poor, including Dix’s family. Her father was Joseph Dix, a traveling Methodist minister. She very much felt the effects of her father’s strict religion. Her father had her sit for hou...
In order to get a greater sense of the food personality attributes, three episodes from each show’s current season were analyzed to examine the personalities’ mannerisms and culinary identity. These attributes and characteristics were coded and analyzed (see Table 2). Content analysis started with cursory examination of the television episodes. I posed two questions during my initial examinations: how do these culinary personalities present themselves as experts in either the domestic or public spheres, and how do these presentations adhere or diverge from the earlier outlined gender culinary stereotypes. This meant looking at the theme of the shows, setting, the appearance and mannerisms of the culinary personalities, and how well these shows convey the tone of the network. While watching, I took note of any personal anecdotes or memories given while the food was being
Tauber, Michelle. “Paula Deen ‘I’m Fighting to get my Name Back.” People. 10 March 2014:64-