Gastronomy on adventures of an omnomnomnivore in NYC

An Employment Epistle

Fri, 21 Oct 2011 12:02:57 -0400

Dear R.,

It has only been six weeks since that napkin-crumpling, tear-stained breakfast with you at the Z-7 Diner, but it feels like years have passed. My job was on tenterhooks; I needed to find a new one or soon join the swelling ranks of the unemployed. Murmurs of a double dip recession were getting louder. I had so many questions and too little time. What do you do with a gastronomy degree anyway? Why is it that the sustainable, “socially responsible” organizations are the ones offering only unpaid internships? How do I land a new apartment lease in the highly competitive NYC real estate market if I can’t demonstrate an income? I am a fighter, yes, but this city is one who fights back. And I was determined to go down in a Viking pyre of glory.

What the Hell is Gastronomy, Anyway?

Fri, 13 May 2011 12:24:32 -0400

May 2010

It’s the million-dollar question that everyone in my program has faced, yet no one seems to have a definitive answer. I have certainly given my 30-second elevator rendition of what gastronomy is (“Well er, it’s not cooking school, it’s sort of about the analysis of food’s role in the world…”), but I still have niggling doubts over whether I am simply talking out of my ass. Which is why I was secretly relieved when we had a seminar on gastronomy and its meaning.

On Food Writing

Wed, 09 Jun 2010 16:49:29 -0400

Before you ask, no this isn’t a photo of me, it’s the daughter of a family friend, picking Asian pears in the orchard.

“People ask me: Why do you write about food, and eating and drinking? Why don’t you write about the struggle for power and security, and about love, the way others do?

They ask it accusingly, as if I were somehow gross, unfaithful to the honor of my craft.

Introduzione

Sun, 09 May 2010 19:46:21 -0400

Many of you reading this blog are already familiar with my plans for the next year, but for the newcomers, here is the spiel on why I’m packing my bags and moving to Europe:

I’ve been accepted to the master’s program in Food Culture and Communications at the University of Gastronomic Sciences (UNISG). This entails moving to Pollenzo, about 60 km south of Turin in northern Italy. The program lasts for one year, and the language of instruction is English. (Phew!)