Presentation is loading. Please wait.

Presentation is loading. Please wait.

HS 405 - Inventing the Truth: Art & Craft of Autobiography Baking An Autobiography Autobiography through Food Presented By- Harsh Sahai------->09010317.

Similar presentations

Presentation on theme: "HS 405 - Inventing the Truth: Art & Craft of Autobiography Baking An Autobiography Autobiography through Food Presented By- Harsh Sahai------->09010317."— Presentation transcript:

1 HS 405 - Inventing the Truth: Art & Craft of Autobiography Baking An Autobiography Autobiography through Food Presented By- Harsh Sahai------->09010317 Ajay Kumar Yadav----->09010802 Amit Kumar Yadav-------->09010405 Anuj Verma----------->09010206 Surojit Ganguli------ 09010363

2 Baking An Autobiography Autobiography through Food Baking An Autobiography Autobiography through Food

3 What is a Food Autobiography ? The autobiography attempts to articulate the impact that popular cultural performances of food may have upon current notions of food, identity and the self. The writer uses food as a vehicle for investigating and revealing multiple versions of self. Food can imbue experiences with richness and complexity. Provides the ingredients to add flavor and spice to the memories that form a person's life stories. In short Food Autobiography is Disclosing the Self through the Performance of Food

4 The Autobiography of the Original Celebrity Chef" by Colonel Sanders "Alice, Let's Eat by Calvin Trillin's Toast-The Story of a Boys Hunger written by Nigel Slater New Orleans- A food Autobiography written by Elizabeth M. Williams Artist in the Kitchen: A Brief Autobiography in Food by Michael Fracasso Examples of some Food Autobiography

5 Objectives This is a new kind of book. There's never been another written like it as far as I know. It's the story of a man's life and the story of the food he's cooked and eaten, running right along with it. The food I've liked, the work I've done and the way I think are all the same thing. I'm going to tell how I grew up and at the same time how you can have the kind of food I grew up on. I'm making room in these pages for real old-time American country and farm cooking before it's forgotten. I was a farm boy and lean toward farm cooking. To me, my recipes are priceless. To provide inspiration and practical lessons for the home cooks Colonel Sanders Kentucky Fried Chicken (KFC)

6 To Convey Emotions Eating has never and never will be simply about satisfying physical hunger. We eat not only to quell a rumbling stomach, but also to satisfy the appetite and deal with emotions Depending on if you are sick you would want hot/warm food for a cold and cold food for a fever My comfort food had to be ice cream. When I am happy I eat ice cream

7 To Depict The Culture To Which A Person Belongs Well my culture eat a lot of beans and yes I do eat them Talia Rodriguez Since I come from an African American background we eat lots of fried foods, cakes, dairy, and pork products Freddie Horne My grandma told me that for her every news year she would always eat black-eyed peas for it was good luck Jackie Dooley

8 Role Of Food In Preserving The Tradition My grandmother taught me some of my favorite foods. I learned to even go to the grocery and shop for the stuff. There is a dish my grandma wants to make with her it was called papaya salad I have some recipes that my grandmother taught me before she passed away. A technique that I have is called slow roasting My great-great grandma's sugar cookie recipe she used to make the cookies with homemade butter and she would frost them

9 Food Autobiography of Jill Dupleix Believes that food is one of the ways of tracing ones own personal history According to her food has an incredible power to evoke the past; to remind us of special occasions, disasters and triumphs, and those long gone To write her autobiography she came up with ten dishes from her past to present, from the very first food memory to her current obsession These dishes represents certain ages and stages. Thats her entire life there, plate after plate All good food comes with a story, and the stories need sharing as much as the food

10 Reminds the autobiographer about her childhood and also the associated surroundings. First Important Dish: Porridge My grandmother, was a brilliant porridge maker and I used to love staying with her overnight so we could have porridge for breakfast. She had a small red enamel pan (her entire kitchen was fitted out in bright red) and a number of wooden spoons that were worn down almost diagonally in half from all the stirring. Ill never forget how heavenly that porridge smelt

11 Second Dish: Egg And Bacon Pie It came out of the oven when we were on holidays, when we went off on picnics, when we went water-ski-ing at the local lake, and became synonymous with good times when the entire family was together Evokes the memories of holidays and the activities done during those holidays.

12 Third Dish: Lamb Chops, Mashed Potatoes And Peas Growing up on a sheep farm meant we had lamb and mutton pretty much non-stop, in a rollcall that went from roast lamb on Sundays to cold lamb salads on Monday, lamb fritters with tomato sauce on Tuesdays, lamb curry with sultanas on Wednesdays. Mum always let us kids choose the menu for our birthday dinners, and I remember her apologizing to my grandmother for serving her such a modest meal at my tenth birthday, because I had requested my favorite Gives us an idea of the diet of the autobiographer in her childhood

13 Fourth Dish: Sausages And Honey Off to boarding school, which was a bit of a shock to the system because of the food. It sounds weird, but the otherwise delicious thin, crisp-skinned beef breakfast sausages were so shiny with grease, that we used to douse them in honey ( okay, it might have been just me) to make them edible. I have, on occasion, reproduced this pairing as an adult, but not while in a public place Reminds the author of the time she spent in a boarding school and some of the hardships she faced

14 Fifth Dish: Tiropites, Little Triangular Filo Pastries Filled With Feta And Spinach I was so proud of myself. I had a great job as an advertising copywriter, and was living in Melbourne. I had a mad passion for all things Greek, and my first ever overseas trip planned - to Greece - Id invite friends over and make huge batches of tiropites. I suspect it was the only thing I could make, so I just kept making it Reminds the author of the holiday in Greece and the company she had during the stay.

15 Sixth dish: My Pub Roast It went like this: put leg of lamb and heaps of potatoes in the oven to cook, and go to the pub. Have such a good time that by the time you come back hours later the lamb is completely crisped and the potatoes are incredibly crunchy and golden and completely hollow Reminds the author of the good times she had with her friends

16 Seventh dish: Oeufs poule aux caviar (Eggs in eggs) I fell in love, not with a handsome man in Greece, but with an Australian man called Terry (at the pub, of course). We started living together, cooking and eating and drinking. My dinner party special was Michel Guerards caviar with creamed eggs, of creamy scrambled eggs and chives piled into hollowed-out egg shells, topped with caviar and served with toast soldiers. It all felt very chic The dish reminds the author of the relationships she had and the special memories associated with each

17 Eighth dish: Gougeres Still on the French kick, although by now I was into hearty, rustic regional food rather than cheffy stuff. Id been to Burgundy and eaten these enormous, puffy, cheesy choux pastries fresh from a bakery on a hilly street of Vezelay and fallen in love with them. But I was still scared of words like choux and pastry. Determined to conquer my fear, I had a go at heating water, butter and salt, dumping in the flour and beating like mad until the dough left the sides of the pan. Then I threw it in my trusty food processor, added eggs and whizzed, added cheese and dropped spoonfuls onto a tray and baked them – and they worked. I felt invincible. I had made Gougeres When ever the author comes across Gourges, she is reminded of the experience she had while cooking a dish in a distant land and the emotions that overwhelmed her.

18 Ninth Dish: Sticky Toffee Pudding What a great dish this is. I was once doing an ABC radio recipe segment on what was then called 3LO – the night I ran through the sticky toffee pudding recipe the switchboard jammed as the ABC was hit with requests – they handed out over 500 recipes that night alone. There were some quite important political events happening around that time, but we the people had decided a good pud was far more important The pudding serves as a reminder of the challenges and enjoyment the author had while working

19 Tenth Dish: Flourless Chocolate Cake The best, the one and only, the finest chocolate cake in the world. It is now linked so irrevocably with the great celebratory occasions and happy times of my life that every time I even think about it, I smile Chocolate cake is reminiscent of the festive seasons that the author e enjoyed so much

20 We believe that some great chefs have used food as a means of self-expression and they chose this mode because it suited them best. We are going to attempt to translate to words what their food conveyed to us and interpret it in context to their history that we got from the internet

21 Food Autobiography of Rene Redzepi He was born in a Danish family of modest means. He and his brother managed ten newspaper rounds to help contribute to the family finances. Only the essentials could be afforded, and this also applied to food. Redzepi had difficulty concentrating at school, and it was largely a coincidence that he started at the Hotel and Restaurant school after finishing basic school. But within a week, he won a competition for the best dish and from then on he was hooked into the world of food. He is now the head chef of a Three Star Michelin Restaurant called Noma in Copenhagen

22 Sea Urchin Toast A thin sliver of toast that holds a pristine raw Norwegian sea urchin.

23 Beets and Plums A dish of grilled beetroot, fermented plums with a fennel and verbena sauce. The beetroot is roasted for three hours, giving it a dense, meaty texture with a mild hint of liquorice.

24 Ø llebr ø d Rye bread soaked in beer and served with sorbet, milk foam and rye crumbs.

25 Creative nonfiction (also known as literary or narrative nonfiction) is a genre of writing that uses literary styles and techniques to create factually accurate narratives. The primary goal of the creative nonfiction writer is not to communicate information, just like a reporter, but to shape it in a way that reads like fiction. Forms within this genre include personal essays, memoir, travel writing, food writing, biography, literary journalism, and other hybridized essays. In a food autobiography, writer attempt to observe, record, and thus shape a moment(s) from real life. Writers thus extract meaning through factual detailsthey combine the fact of detail with the literary extrapolation necessary in rendering meaning from a particular dish. Food Autobiography as Creative Nonfiction

26 Autobiographies could be written to capture a particular phase, eg child hood, of the writers life. An example of this type of autobiography could be Toast- The story of a boys hunger by Nigel Slater. Some times these autobiographies try the share the experiences of an authors visit to an alien land through the rich food culture of that place. An example could be New Orleans- A food Autobiography by Elizabeth M. Williams. Rarely the author of a food autobiography may have the patience of writing an autobiography at a later stage in life, clearly illustrating the importance of the food, which he/she has cooked and eaten, has had on his entire life. An example could be "Colonel Harland Sanders: The Autobiography of the Original Celebrity Chef." Manner of Writing a Food Autobiography

27 Reflective tone The focus is on writing that is not merely descriptive Emotive language Used to provoke an emotional response in the reader Cooking Metaphors- A recipe for disaster. Food for thought Anecdotes Short and amusing or interesting account, attracts readers. Personification The jello danced on my plate. Some of the gravy ran down my hand. Flashback Makes the autobiography deeper and more insightful. Frequently used literary Techniques. Rhetorical Usage Makes Description more vivid

28 Bibliography (1)Food Confessions: Disclosing the Self through the Performance of Food - (2)Colonel Harland Sanders: The Autobiography of the Original Celebrity Chef - download-facebook_n_1560165.html (3)New Orleans a Food Biography - Orleans-A-Food-Biography (4)Write your own food autoography: my life in 10 dishes., Jill Dupleix - biography-my-life-in-10-dishes-20100729-10xrd.html (5)René Redzepi – Wikipedia - (6)Creative nonfiction - (7)Toast: The Story of a Boy's Hunger - Nigel-Slater/dp/000739361X (8)Food Autobiography - autobiography.html


Download ppt "HS 405 - Inventing the Truth: Art & Craft of Autobiography Baking An Autobiography Autobiography through Food Presented By- Harsh Sahai------->09010317."

Similar presentations

Ads by Google