Textured Away

Not my usual type of blogpost, but… Why not?

Been using dry granular textured vegetable protein (TVP) quite a bit, recently. Versatile, cheap , durable, easy, and quick. Better tasting than I remember. Still not that tasty by itself, of course, but it takes the flavor of whatever you add to it. In other words, it “carries” taste instead of contributing much to it.

Been mixing TVP with different spices and other ingredients. With soy, garlic, and ginger. Or with chili spices and onions. Even with homemade gravy or with store-bought BBQ sauce. Works really well on a tortilla. Easy to use in soups.

Perfect for quick snacks. With my GERD, eating small portions several times a day is very beneficial. My TVP snacks tend to fill me just enough to feel satiated without feeling full.

Since I’m a meat eater, I ‘ll probably start mixing TVP with meat products. My perception is that, with TVP, I can cut on fat a bit while having enough protein to make it feel like a meal. Given my girth, this practice might pave the way to other neat things in my nutrition and health.

At the same time, it’s not like I’ll go full-TVP all the way. I like to vary my diet as much as possible.

Unfortunately, I don’t find TVP in the USDA’s Nutrients Database. No idea why, actually.

Ah, well…

Reviewing Austin

Been in Austin for ten days. Using Google Maps and Google Earth, had planned to go to some places in town, especially coffee and beer places.Currently sitting on the patio at Spider House, sipping a rather nice weizen from Live Oak Brewing. Coming in after spending time at Flipnotics, another patio-worthy café. Not that it’s so warm (13°C/55°F) but it’s fun to be on a patio in late December.  Been updating my map of “Places of interest in Austin.” Added a few things, changed the color of markers for places I’ve visited. Google Maps Some quick observations.

  • Still can’t help but compare with other places. Keep getting “flashes” from many different places. That’s probably what you get when you move 21 times in almost exactly seven years.
  • The city was quite empty, the last few days. Typical of a college town. Things seem much better today.
  • Good potential for a real coffee scene but, so far, the only two places where coffee was good were JP’s Java and Caffè Medici. These were the top two recommended places in Austin for coffee and espresso, on CoffeeGeek. Not disappointed with either place.
  • The beer scene is interesting, overall. Texas has very restrictive beer laws but Texas micros and brewpubs are doing interesting things. Will finally meet some members of the Zealots brewclub tonight. Should be fun to talk about beer. Some of my favorites so far, Real Ale RoggenbierUncle Billy’s Bitchin’ Camaro, and this here Live Oak Hefeweisse.
  • Maybe I just prefer pulled pork over beef brisket but, so far, I’ve had some really nice pulled pork and the beef brisket has been relatively uninteresting. Can’t wait until I start barbecuing on my own.
  • Someone said Austin was a slacker town. Not hard to believe. And it can be fun to be in a place where slacking is ok. For one thing, servers aren’t constantly harassing me to order drinks.
  • There seems to be something of a “town and gown” issue, here. Maybe not as much as in Bloomington. But still. It seems like students control part of the town (the cafés/bars) and “normal people” are found elsewhere. One big difference with Bloomington is that people of different ages do seem to mingle, to a certain extent. 
  • Though we’re luckily located in an ideal part of town for public transportation, Austin really is a car-city. The MidWest is already pretty intense in terms of car-emphasis, Austin is more car-oriented than I expected. For instance, car drivers pay no attention to pedestrians even when turning left while the “walking” light is on. And it might have more to do with the weather than anything else but there seems to be more SUVs and less bicycles than I’d see in the MidWest.
  • Public transportation is cheap and rather useful downtown. It seems not to work so well for anyone living at any distance from downtown. There are some free routes, a bus connects the airport with both UT and downtown, and the monthly pass is nice (10$ for 31 days, starting at any point).
  • Because the city is spread out, it does seem difficult to do things without a car. Haven’t really felt the need for a car yet and we’ve been lucky enough to get help from a car-owning friend last weekend. Yet a pedestrian lifestyle seems a bit difficult to sustain in Austin. At the same time, the downtown area is relatively small and weather is less of a problem at this point than it could be in Montreal. People keep telling us that the heat of the summer will surely force us to get a car with air conditioning. We’ll see.
  • Grocery stores are a bit difficult to get to but they seem rather interesting. By decreasing order of preference, so far: Central Market,  H-E-BWhole Foods. Whole Foods has a good selection for certain products, but it’s quite expensive. Central Market seems to have as good a selection for most things yet its prices are rather decent. At H-E-B, we were able to buy some things (produce especially) for much cheaper than what we might pay in Montreal (where food is very inexpensive). Even though it makes a lot of sense in terms of regional differences, it’s still funny to see that tomatoes or cranberries are much more expensive here than in Montreal while oranges and avocados are significantly cheaper. Overall, we’ll be finding ways not to spend too much on grocery.
  • On average, restaurants cost about the same thing as they would in small U.S. cities: less expensive than in Boston but more expensive than in Montreal. Unsurprisingly, Mexican and barbecue restaurants seem to offer the best “bang for the buck.” And there are some places for inexpensive all you can eat pizza. While it’s not the type of food the typical foodie would brag about, it’s nice to have the option.
  • Won’t say much about people’s attitudes because it easily gets me to go into “ethnographic fieldwork mode,” which isn’t what I want to do tonight. Let’s just say that it’s part of the adaptation.  Not “culture shock.” Just, getting to learn how to behave in a new city.
  • Despite the lack of snow and the scattered palm trees, it doesn’t so much feel like a Southern city. Maybe because most Austinites come from other parts of the country. Similarly, it doesn’t really feel like Texas. Maybe the town and gown division has something to do with this.
  • There are some nice things to look at but the overall visual aspect of the city isn’t necessarily made to impress. Maybe just my own biases but, to me, Austin looks more like South Bend, Moncton, or Springfield than like New Orleans, Boston, or Chicago.

Overall, an interesting experience so far. Can’t say I really got the pulse of the city, though.

Food and Satisfaction

Catherine and I have a lot to celebrate. Her recent offer from Austin, her less recent doctoral defense, ten years of living together… We had promised ourselves one truly good restaurant meal. In fact, this promise was made several times over the past year or so but we had never been able to fulfill it. Continue reading

(Catholic) Sensual Ethic

Just listened to this podcast episode about a sensual approach to life and a philanthropic approach to food and elders.
Food Philosophy: Food Philosophy #24: Sensuality, Gael Greene and Citymeals-on-Wheels

Maybe it comes from having been brought up in an open-minded French-Canadian Catholic environment (heavily-secularized, passionate post-Jesuits with strong mother figures) but I can really relate to a food philosophy that is both sensual and ethical. Max Weber’s Protestant Work Ethic notwithstanding, there’s something deep about connecting to life as both a pleasurable experience and a matter of helping each other out. Islam is actually very similar in this sense. And maybe the religious dimension of culture is just too much on my mind, these days, but this felt really good.

It actually made me feel exactly the opposite feeling as the feelings I felt after listening to a somewhat disappointing recent podcast episode of Radio Open Source on food and the free will.

It also connects with my growing academic interests in food and culture (especially on beer and coffee). In fact, it makes me think about ethical issues in (food and music) consumption as well as about alternative views of Globalisation.

Thought for food!

Culinary Exploration

Just saw most of a documentary about Mark Brownstein, a former landscaper from the United States now living in Hong Kong. Brownstein started a business based on culinary exploration throughout East and Southeast Asia.

foodhunter by alongmekong productions

It would be rather easy to criticize both documentary and subject. The film itself pays lip-service to issues such as the possible exploitative nature of Brownstein’s business without delving very deeply into it. Is Brownstein the Ry Cooder of Southeast Asian cuisine?

Yet there are interesting issues which go beyond the movie, especially for those interested in food and culture.

As another blogger has it, the film itself is visually pleasing. And it does help us understand the amazing complexity of a few of Asia’s diverse foodways. And it does address issues related to food and globalization.

Will have to see this film again and explore Brownstein’s work a bit more carefully.

Food and Music

Posted on  SEM-L:

Hello all,
Two cooking shows on NPR affiliates this Saturday the 2nd and September 23
will feature our Ethnomusicologists’ Cookbook. The first is on WHYY in
Philadelphia: the show is called “A Chef’s Table,” hosted by Jim Coleman,
and is broadcast at noon, EST. You will be able to hear the archived version
of it after 1 pm by going to the WHYY site:
http://www.whyy.org/91FM/chef/index.html.

The second interview/discussion is on KCRW in Los Angeles: the show is
called “Good Food” and is hosted by Evan Kleiman. It will be aired on the
23rd between 11 and 12 PST. You can hear the archived version, once it’s up
and running, by going to their website: http://www.kcrw.com/show/gf.

There’s also the possibility of the cookbook being featured on Jeff
Nemcher’s “Cooking on the Radio,” and a number of positive reviews have come
out already (The Chronicles of Higher Education, for example).

Besides the fact that 40% of the royalties for the book are going to the
Society for Ethnomusicology, we now have the added benefit that several
radio people and many, many listeners are going to be hearing the word
“ethnomusicology” for the first time, and understanding something of what it
means. I hope that this is good news for all of us. [And perhaps my parents
will stop having to explain what it is that I actually do!]

Cheers, Sean Williams

Baptism By Warm Fudge

Last Thursday, June 8, was my first direct encounter with the academic study of food and culture, thanks to the joint conference of the Association for the Study of Food and Society (ASFS) and the Agriculture, Food, and Human Values Society (AFHVS). Was presenting a paper on craft beer and cultural identity that day, before getting a real feel of the conference. Came back psyched, hyped, pleased, happy, energized.
These two academic societies form a very interesting crowd. Been trying to find descriptive terms for that crowd, none is ideal. Welcoming, charitable, nurturing, friendly, warm, thoughtful, insightful, thought-provoking, interested, passionate…

Not only was my positive feeling of the conference strong but it was apparently shared by many attendees. A few hypotheses about this.

  • It's a very interdisciplinary context. As such, people can't assume that you have read so-and-so's work and will in fact help you to find relevant sources for your work.
  • Surprisingly enough, it's a relatively new field, this study of food and society. In fact, many attendees hadn't attended that many conferences. Less bagage than older fields.
  • People come to it from the sidelines. In fact, it's my case, coming as I do as a linguistic anthropologist and ethnomusicologist.
  • Food is associated with passions and it's quite ok to be passionate about food when you work on food and society.
  • Food has an intimate quality that goes well with a nurturing attitude.
  • Perhaps because of prevailing (though semi-hidden) gender roles, a good proportion of conference participants were women, some of them coming with kids in tow or in womb (there were four fregnant women out of 350 participants).
  • The selection of papers for presentation is quite democratic and students are certainly encouraged to present.
  • The conference is happening at a time of year when faculty members and students aren't too caught up in their work.
  • The location, Boston University, was relatively quiet during the conference.
  • Food and society scholars are likely to eat together, which generates a lot of fascinating discussion.
  • Food is a good ice-breaker.
  • Food is universal and particular, like so many other things we study in anthropology.
  • Work on food isn't necessarily part of the primary academic identity of those involved.
  • Though small and growing, food and society has a rather cohesive body of literature.

These may all just be factors in making this food and society conference such a pleasant and powerful experience.