Class #6 Followup: Translation--Food as Metaphor and HW Assignment Due next class
1. How does Yves Klein’s blue cocktail relate to the metaphoric nature of food to transmit ideas?
Yves Klein's blue cocktail relate to metaphoric nature of food in the way that we are what we eat and there are things that we may not see in our food but directly go into our systems
2. What does Andy Warhol's Campbell's Soup piece say about post-WWII America's relationship to food? Andy Warhol's Campbell's soup says that Americans got used to canned food and not making real food
3. What do you think about the Bread & Puppet theatre idea that baking your own break is a political act? I think it was a wonderful idea because we do not know what goes into the food completely like the gmo and Monsanto food so knowing what your eating is key to being smart and healthy
4. Compare Judy Chicago's "Dinner Party" to Leonardo DA Vinci's "Last Supper". Judy Chicago placed it the way Leonardo DA vinci's placement was but put a different spin on it more modern I would say
5. Describe how Rirkrit Tiravanija's, Theaster Gates', or Michael Rackowitz's projects take advantage of the social aspect of meal-sharing to generate ideas and discussions. They both showed that anything is possible either eating in a small place or discussing topics that are taught to be taboo and not to be spoken about especially during dinner
6. What do you think about Daniel Bozhkov's "Befriend the Bacteria" project? Why did he create such a bizarre foodstuff? What should our relationship be to this yogurt and how does it relate to the history of the "self-portrait" and the idea of the artist 'bearing witness'? I think he befriended the bacteria by putting his DNA into it ( yogurt) I think he wanted to see how it would taste as compared to his DNA not being in it The relationship we would have to this yogurt is if we did that ourselves and being witness to how it was made and tasting it
Hw
Pupusas from El Salvador
Ingredients
Curtido1 small cabbage, chopped
Boiling water
2 carrots, finely shredded
1 red bell pepper or 4 ajís dulces (sweet red peppers), sliced thin
1 small red onion, sliced thin
1/4 cup vinegar
1 tbsp. salt
1 tsp. dried oregano
Grated beets (optional)
Grated horseradish (optional)
Pupusas2 cups Maseca Instant Corn Masa Mix flour
Kosher salt
1 cup chicharrón or cooked bacon
1 cup crumbled queso fresco
1 cup refried beans
Cooking oil or cooking spray
Preparation
1. Make the curtido: Place chopped cabbage in a large heatproof bowl and cover with boiling water for 1 minute. Drain and return to bowl. Add 1/4 cup cold water, carrots, bell pepper, red onion, vinegar, salt, and oregano Add beets and horseradish if desired. Refrigerate for at least 2 hours.
2. Make the pupusas: Prepare tortilla dough according to package directions using 1/2 teaspoon kosher salt and 1 1/4 cups water. After it's prepared, mix thoroughly to form very soft dough, adding water in small doses if too dry. Form dough into 25 small balls and flatten each with palms until about 1/2 inch thick.
3. In a medium bowl, combine chicharrón, queso fresco, and refried beans and place 1 small spoonful in center of each round. Fold edges of masa up over filling and press edges together to seal. Lightly pat balls until flattened to about 1/2 inch thick.
4. Heat griddle or heavy skillet until very hot. Lightly brush skillet with cooking oil (or coat with cooking spray). Cook pupusas until lightly browned, about 5 minutes on each side. Serve pupusas with curtido.
Ingredients
Curtido1 small cabbage, chopped
Boiling water
2 carrots, finely shredded
1 red bell pepper or 4 ajís dulces (sweet red peppers), sliced thin
1 small red onion, sliced thin
1/4 cup vinegar
1 tbsp. salt
1 tsp. dried oregano
Grated beets (optional)
Grated horseradish (optional)
Boiling water
2 carrots, finely shredded
1 red bell pepper or 4 ajís dulces (sweet red peppers), sliced thin
1 small red onion, sliced thin
1/4 cup vinegar
1 tbsp. salt
1 tsp. dried oregano
Grated beets (optional)
Grated horseradish (optional)
Pupusas2 cups Maseca Instant Corn Masa Mix flour
Kosher salt
1 cup chicharrón or cooked bacon
1 cup crumbled queso fresco
1 cup refried beans
Cooking oil or cooking spray
Kosher salt
1 cup chicharrón or cooked bacon
1 cup crumbled queso fresco
1 cup refried beans
Cooking oil or cooking spray
Preparation
1. Make the curtido: Place chopped cabbage in a large heatproof bowl and cover with boiling water for 1 minute. Drain and return to bowl. Add 1/4 cup cold water, carrots, bell pepper, red onion, vinegar, salt, and oregano Add beets and horseradish if desired. Refrigerate for at least 2 hours.
2. Make the pupusas: Prepare tortilla dough according to package directions using 1/2 teaspoon kosher salt and 1 1/4 cups water. After it's prepared, mix thoroughly to form very soft dough, adding water in small doses if too dry. Form dough into 25 small balls and flatten each with palms until about 1/2 inch thick.
3. In a medium bowl, combine chicharrón, queso fresco, and refried beans and place 1 small spoonful in center of each round. Fold edges of masa up over filling and press edges together to seal. Lightly pat balls until flattened to about 1/2 inch thick.
4. Heat griddle or heavy skillet until very hot. Lightly brush skillet with cooking oil (or coat with cooking spray). Cook pupusas until lightly browned, about 5 minutes on each side. Serve pupusas with curtido.
The pupusas are the national dish for El Salvadorias sold everywhere as common as pizzas are to us
I've eaten when they're are celebrations and whenever we get a chance to get together and make them. Now to eat them you can eat it like that or put cabbage relish and warm tomato sauce made form scratch and on the side add rice re fried beans plantains and cheese and a piece of sausage...
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