informative essay on how to cook

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Cooking as the Most Interesting Activity

Cooking is the most interesting activity that anyone can be involved in. It entangles both the mind and body and gives us an amazing product in the end. However, we find ourselves in a fast world, with many deadlines to meet, yet, we must eat at the end of the day. Every day brings demands, leaving for us less time to visit the kitchen and prepare a meal (Gisselin 57-65). Most of the time, we want to finish other tasks opportunely and cooking becomes a luxury. This will tempt us to look for alternatives, such as professional cooks and eating in a restaurant, for example. However, none of these alternatives will give better benefits than those that can be found when we cook on our own.

Julia Child, a famous chef, hosted a number of shows in the media encouraging people to cook their own food. Many people will tell you that there is no chef with such great passion to cook. Her courage to keep trying new things, even after criticism and failures is something that makes other chefs admire her for. She went on air without editorial remarks and yet people wanted her to do more of her shows in the same way. The public of the 20 th century demanded for her inspiration. Through several writings, many people were inspired to try new recipes in their own homes. She predicted well an era where people would fear cooking and trying out new things due to the protest of the nutritionists. We live in such an era. Even what can be enjoyed naturally has been brought under scrutiny. This has left many people resorting to professional cooks. We fear the unknown; we just do not want to cook. Julia Child encouraged the people to get over with fear and rather enjoy cooking every type of meal that they possibly could find (Child 200-213). That is an era we must be inspired to emulate.

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People shoud always be ready to spare some time for cooking. Every American should try to rearrange their schedule so they are able to cook on their own . Paying no regard to such an activity is the loss of opportunity to grow our well-being. Cooking comes fully packed with benefits. One of the benefits is that cooking helps one get relaxed after a long day schedule. Taking on a different activity from the normal schedule helps you get over stress that may have come with it. One thing with cooking is that there are thousands and thousands of recipes to try (Child 200-213).

You may think you know all the ways of making a certain meal, but different recipes can prove thatyou are wrong. One might have ignored some ingredients, yet, their inclusion in the recipe will amaze you. The other benefit of this activity is the ability to brace family relations. We grow up in a society where everybody is obligated to do several things in a day. Our families, therefore, have no chance to bond. Say for example, some members of the family rush to the grocery, others chop off the meat, some prepares the vegetables and others perfom other tasks. The overall result is a strong bond. At the end of the day, every person makes the contribution and they enjoyes the meal together.

Nothing can be so fulfilling as the moments spent together in a family. The other benefit is the ability to choose the kind of food one eats. If today I walked into a restaurant and ordered for a plate of vegetables, I may not be sure about how long they prepared it. I am not also sure how clean the vegetables are. There is a chance that I cannot even dictate how fresh the vegetables should be. However, I have a choice when I cook this same meal. My power to choose healthy, fresh and well prepared redundant of vegetables is only exercised while I cook my own food. Another benefit that comes with cooking is the option of including the farm produce into one’s meal (Boutenko 45-47). This will help avoid wastage. Say for example, I had these vegetables within the farm. I can choose to make a salad for every meal, and in such a way I can avoid the wastage.

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Americans must cook despite the challenges that come with it. They must be ready to change the attitude on cooking and see the other side of the activity (Boutenko 45-47). Some arguments against cooking must be proven wrong, or better still, there must be a deliberate move to embrace cooking despite all that. Often, people will argue that they hire professional cooks because they will give them the best food in terms and of nutritional value. But the truth is, even though our food may be cooked by the professional, it may still be unhealthy. They want to present a plate that is full and presentable. They want to impress. When you hire a professional for cooking of your meal, there is no faith that sush dish will be healty. It may be quite vice versa. We should take the opportunity and choose the healthy food, preparing it ourselves rather than leaving it in the hands of another person (Boutenko 45-47).

Another issue is a visit to a grocery store. When you tell someone to cook, he/she imagine themselves rushing into a grocery stall, making enquiries and later heading back home for another task. They will do anything to minimize after work activities. However, really, what do they opt for; a snack or a frozen meal? Is this meal healthy? Certainly, it is not the best option. It would be more fulfilling if the person realized what they just missed out! A healthy meal, prepared with love and passion, and shared with a family or a friend is the best option for this person. The grocery shopping can be done once in a week, and it can be enjoyable too. A third aspect is transportation. We are always complaining of how we cannot stand traffic jams. So when we think about transporting purchases from one place to the other, we will do all we can to evade this.

However, the question will be for how long? We cannot use this as an excuse. Transportation can be done easier if we would adjust our schedules. If one can afford transporting the office equipment or accessories, he or she can also afford transporting the food products Another factor is the kitchen. What kitchen I will have after cooking? Well, it depends on the way you look at it. Many people will say that cooking leaves their kitchen dirty and messed up. But I would argue that this does not have to be the case. A good cook must keep cleanness. When you will grow fond of what you do, you will change the attitude. After all, the result is embodied in life. Still, I would rather hire someone to clean up my kitchen rather than miss the fun of cooking and eating from my own kitchen.

Chefs all over the world will tell you that one must learn how to love cooking. You cannot cook repeatedly, trying different recipes unless you love it. Cooking should be a passion and not an activity that must be carried by all means. Therefore, it is very vital to look for every possible way of making cooking interesting. We cook because we want to have fun and at the end of the day, our stomachs full. Therefore, Americans must adopt cooking culture and let every child grow up with love to the art of cooking. There should be a great interest coming from each of us int cooking and bringing influence in our households. Only then, shall Americans better their lives and get ushered into a new era.

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Essay on Cooking

Students are often asked to write an essay on Cooking in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

Let’s take a look…

100 Words Essay on Cooking

Introduction to cooking.

Cooking is an essential life skill. It’s the process of preparing food, often with heat. People cook for various reasons, like survival, pleasure, or to share with others.

The Importance of Cooking

Cooking is important for health. It allows control over ingredients, ensuring meals are nutritious. Plus, it can be a fun, creative activity.

Methods of Cooking

Various methods exist, including boiling, baking, and grilling. Each method impacts the taste and texture of food differently.

In conclusion, cooking is a valuable skill. It promotes healthy eating and can be a source of joy.

Also check:

Paragraph on Cooking

250 Words Essay on Cooking

The art and science of cooking.

Cooking, the process of preparing food, is a fundamental human activity that encompasses both art and science. It is an art because it requires creativity and innovation, and a science because it involves precise measurements, temperatures, and timings.

Cooking as an Art

Cooking as an art is about the aesthetic appeal and the sensory experience of food. It involves imagination, creativity, and the ability to create new dishes or reinvent traditional ones. The art of cooking is in the presentation, the combination of flavors, and the overall experience that a dish offers. It is about creating something that not only satisfies hunger but also pleases the senses.

Cooking as a Science

On the other hand, cooking as a science involves understanding the chemistry of ingredients and how they interact with each other. It is about understanding how heat changes food, how different cooking methods affect the texture and flavor of ingredients, and how to use these principles to create dishes with the desired outcome. It is also about precision, consistency, and repeatability, which are crucial in professional cooking.

In conclusion, cooking is a fascinating blend of art and science. It is a skill that requires both creativity and technical understanding. Whether you are a professional chef or a home cook, understanding the art and science of cooking can help you create dishes that are not only delicious but also visually appealing and nutritionally balanced.

500 Words Essay on Cooking

Cooking is not just the process of preparing food for consumption, it’s an art form, a therapeutic activity, and a cultural expression. It involves the application of heat to food items, which transforms them into meals that can be consumed by humans. The culinary world is vast and varied, with each culture having its own unique methods and techniques.

The Science of Cooking

Cooking is deeply rooted in science. The Maillard reaction, for example, is a chemical reaction between amino acids and reducing sugars that gives browned food its distinct flavor. This reaction is the key to the taste of foods like seared steak, fried dumplings, cookies, and toasted marshmallows.

Understanding the science behind cooking can greatly enhance the quality and consistency of the food we make. For instance, knowing that acidic marinades can tenderize meat can help us prepare a more succulent steak or roast.

Beyond the realm of science, cooking is a creative endeavor. Chefs are much like painters or sculptors, using ingredients as their medium to create edible masterpieces. The color, texture, and presentation of the food are just as important as the taste. This artistic aspect of cooking allows for innovation and creativity, leading to the development of new recipes and culinary techniques.

Cooking and Culture

Cooking plays a significant role in cultural identity and heritage. Each culture has its own unique cuisine, shaped by its history, geography, and traditions. These cuisines are often passed down through generations, preserving a piece of that culture’s identity. The act of cooking traditional dishes can be a way of connecting with one’s roots and heritage.

The Therapeutic Value of Cooking

Cooking also has therapeutic value. The act of preparing a meal can be a calming, meditative experience. The focus required to chop, stir, and season can help clear the mind and reduce stress. Moreover, the satisfaction of creating a meal from scratch can boost self-esteem and confidence.

Conclusion: The Multifaceted Nature of Cooking

In conclusion, cooking is a multifaceted activity. It’s a science, an art, a cultural expression, and a therapeutic process. It allows us to nourish our bodies, express our creativity, connect with our cultural roots, and find a sense of calm in the chaos of life. As we continue to explore and understand the complexities of cooking, we can better appreciate the meals we prepare and consume.

That’s it! I hope the essay helped you.

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87 Cooking Essay Topic Ideas & Examples

🏆 best cooking topic ideas & essay examples, 🎓 simple & easy cooking essay titles, 📃 most interesting cooking topics to write about, ❓ essay questions about cookery.

Fast Food vs. Home Cooking: Lifestyle and Traditions The good thing with this business is that the food was from natural products hence healthy, a fact that has since changed Many people are very busy for the better part of the day and […]
Cooking at Home vs. Eating Out: Lunch as a Ritual for Emotional Pleasure, Creativity, and Socialization Many secondary factors influence the decision to eat at home or out, but it is cooking on my own that unlocks creativity and likewise allows me to gather friends and socialize in my kitchen.
Moist and Dry Heat Cookery Roasting is mainly used to enhance the flavor and aroma of the food through browning on the surface of the food.
Lasagna Cooking Process and Noodle Preparing Tips The next step the cook is to follow is to mix the first four ingredients and to divide the mixture. The cook is to remember that the dish is to be covered with foil.
Culinary Modernization in the Army The main purpose of the modernization of food acquisition in the Army is to build food supply networks that provide safe, nutritious, and high-quality ingredients.
How to Use an Automatic Gas Cooker Place the gas control knob on to the gas cock axis and push it inward firmly. Maintenance of your gas cooker Always clean the top of your gas cooker with soap and water and dry […]
Chemistry: Cooking Temperatures Specific temperatures, therefore, are needed to be observed during the preparation of specific foodstuffs and, of course, for specific durations. The range of temperatures between 41 F to 135 F also known as the danger […]
“The Cuisine and Empire” by Rachel Laudan: Cooking in World History In other words, they have allowed me to appreciate the value of food in promoting health and the social-cultural progress of the members of society.
Recipes for School-Age Children and Cooking Demonstration My role will be to act as a moderator and advisor while creating the recipes with the children. The recipes and knowledge of healthy foods can be employed to prevent health issues like obesity.
Cooking 101: Culinary Illiteracy Using the four dimensions of attributions, it is possible to say that the author tends to shift from specific substantive issues to broad relational concerns and to the ground rules under which the research is […]
Culinary Arts and Garde Manger Investigation Their difference is based on the way of processing, size, and color of the caviar. The size of the roe is dependant on the type of sturgeon.
Lasagna: Secrets of Cooking a Delicious Dish The next stage of cooking is one of the most important as all the products are ready and we are going to place the lasagna in the oven.
“Gordon Ramsay Demonstrates Basic Cooking Skills” Analysis In the video, Gordon Ramsay teaches all viewers how to become a better cook and shares vital knowledge and pieces of advice.
9 Scientific Cooking Techniques The following work demonstrates a scientific approach to 9 well-known cooking techniques.
Kitchen and Cooking in Kalymnos People It involves the apprentice to acquire the skills and learn the techniques of cooking through observing what the master does. The kitchen is only for the mother and her daughter in the family.
Turkey Cooking: Festive Recipe The purpose of this specific recipe is to show you how to prepare moist roasted turkey fit for any festive occasion.
Chemistry and Cooking Dependence
Wheat Flour Grinding Machine Makes Cooking Food Manifold
Cookstoves and Cooking Practices Shape Maputo’s Energy Landscapes
Cooking Bits of Advice for Vegetables Preparation
Cooking Meaning and History Review
Cooking and Vegan Fried Rice
Emission and Performance Characteristics of an Indirect Ignition Diesel Engine Fuelled With Waste Cooking Oil
Cooking Pieces of Advice for Meat Preparation
The Settlement Between Kandy Kitchen and Cooking Craft
Chesapeake Bay Cooking With John Shields
Cooking Fuel Use Patterns in India: 1983-2000
Oil Seed Processing Plant Make Cooking Oil Safety
Residential Heating and Cooking in Urban Areas of Central-Southern Chile
Oil Extracted From Moringa Oliefera Lam as an Alternative Cooking Oil
Arming Your Kitchen With Basic Cooking Utensils
Air Pollution and Burning Cooking Methods
Outdoor Cooking: The Dynamics of Taking Your Cooking Outside
Household Energy Access for Cooking and Heating: Lessons Learned and the Way Forward
Agriculture-Nutrition Linkages, Cooking-Time, Intrahousehold Equality Among Women and Children
Rice Cooking Basics With Almond Rice Recipe
Use Your Favorite Coffee Machines to Brew for Cooking
Composition and Cooking Quality of Rice
Black Women Slaves Cooking and Serving for the Masters and the History of the Mammy Caricature
The Reasons Why Home Cooking Is Better and Healthier Than Fast Food
The World Food Culture in the History of Ancient Cooking
Cooking Competitions: Pluses and Minuses
Aboriginal Cooking Methods and Aboriginals in Jail and Custody in the U.S
Ancient Times, History, and Influences on Vietnamese Cooking
Cooking Oil Suspended Impurities in the Oil Refining of Hair Removal
Cooking: Julia Child and Knife Skills Class
Basic Hygiene Practices for Food Preparation and Cooking
The Used Cooking Oil-To-Biodiesel Chain in Europe
Clean Fuel Cooking Programs in Low Resource Countries
Using Waste Cooking Oil as Feedstock and Candida Antarctica
Southern Cooking Brings Soul to Food
Jack Fruit Seed Oil as an Alternative Source of Cooking Oil
Rural Thailand: The Case of the Improved Cooking Stove and the Small Biogas Digester
Cooking From the Heart and From Bare Essentials
Peanut Oil Press and Peers Who Have Knowledge of Cooking Oil to Prevent Security Issues
What Was the First Cookery Show?
What Is the History of Chinese Cookery?
What Do You Know About Experimental Cookery Maja Blanca?
What Are the Differences Between Italian and British Cooking?
Do You Know the Retro Recipes of Cookery?
What Is the Difference Between Cookery and Chef?
What Were the Cookery Methods Used for the Meat?
What Can Aboriginal Cookery Be Interesting to You?
What Is the Difference Between Cooking and Cookery?
Can Cookery Be Called the Art of Cooking?
Why Do People Say Cookery Instead of Cooking?
What Are the Types of Cookery?
What Are the Basic Cooking Skills?
Do You Find Cookery Courses Useful?
Is It Possible to Become a Popular Person by Cookery?
Is Baking Considered Cookery?
What Cookery Equipment Do You Use?
What Are the Cookery Methods of the Aborigines?
Is the Air Polluted During Different Cookery Methods?
What Utensils Are Basic for Cookery?
What Are the Advantages of Crock Pot in Cookery?
Is Cookery a Hobby or a Profession for You?
What Is the Electricity Consumption During Cookery?
How Does Biodiesel Production From Used Cookery Oil Work?
What Cookery Tips Can You Give for Cooking Meat?
What Ingredients Do You Use Most Often in Cookery?
Do You Subscribe to Cookery and Food Magazines?
Why Is It Important to Have Safety Precautions in Cooking?
Is Vegan Cookery Delicious?
What Tips Do You Have for Beginners in Cookery?
Dietary Supplements Questions
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Corn Paper Topics
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Chicago (N-B)

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Six brilliant student essays on the power of food to spark social change.

Read winning essays from our fall 2018 “Feeding Ourselves, Feeding Our Revolutions,” student writing contest.

For the Fall 2018 student writing competition, “Feeding Ourselves, Feeding Our Revolutions,” we invited students to read the YES! Magazine article, “Cooking Stirs the Pot for Social Change,” by Korsha Wilson and respond to this writing prompt: If you were to host a potluck or dinner to discuss a challenge facing your community or country, what food would you cook? Whom would you invite? On what issue would you deliberate?

The Winners

From the hundreds of essays written, these six—on anti-Semitism, cultural identity, death row prisoners, coming out as transgender, climate change, and addiction—were chosen as essay winners. Be sure to read the literary gems and catchy titles that caught our eye.

Middle School Winner: India Brown High School Winner: Grace Williams University Winner: Lillia Borodkin Powerful Voice Winner: Paisley Regester Powerful Voice Winner: Emma Lingo Powerful Voice Winner: Hayden Wilson

Literary Gems Clever Titles

Middle School Winner: India Brown

A Feast for the Future

Close your eyes and imagine the not too distant future: The Statue of Liberty is up to her knees in water, the streets of lower Manhattan resemble the canals of Venice, and hurricanes arrive in the fall and stay until summer. Now, open your eyes and see the beautiful planet that we will destroy if we do not do something. Now is the time for change. Our future is in our control if we take actions, ranging from small steps, such as not using plastic straws, to large ones, such as reducing fossil fuel consumption and electing leaders who take the problem seriously.

Hosting a dinner party is an extraordinary way to publicize what is at stake. At my potluck, I would serve linguini with clams. The clams would be sautéed in white wine sauce. The pasta tossed with a light coat of butter and topped with freshly shredded parmesan. I choose this meal because it cannot be made if global warming’s patterns persist. Soon enough, the ocean will be too warm to cultivate clams, vineyards will be too sweltering to grow grapes, and wheat fields will dry out, leaving us without pasta.

I think that giving my guests a delicious meal and then breaking the news to them that its ingredients would be unattainable if Earth continues to get hotter is a creative strategy to initiate action. Plus, on the off chance the conversation gets drastically tense, pasta is a relatively difficult food to throw.

In YES! Magazine’s article, “Cooking Stirs the Pot for Social Change,” Korsha Wilson says “…beyond the narrow definition of what cooking is, you can see that cooking is and has always been an act of resistance.” I hope that my dish inspires people to be aware of what’s at stake with increasing greenhouse gas emissions and work toward creating a clean energy future.

My guest list for the potluck would include two groups of people: local farmers, who are directly and personally affected by rising temperatures, increased carbon dioxide, drought, and flooding, and people who either do not believe in human-caused climate change or don’t think it affects anyone. I would invite the farmers or farm owners because their jobs and crops are dependent on the weather. I hope that after hearing a farmer’s perspective, climate-deniers would be awakened by the truth and more receptive to the effort to reverse these catastrophic trends.

Earth is a beautiful planet that provides everything we’ll ever need, but because of our pattern of living—wasteful consumption, fossil fuel burning, and greenhouse gas emissions— our habitat is rapidly deteriorating. Whether you are a farmer, a long-shower-taking teenager, a worker in a pollution-producing factory, or a climate-denier, the future of humankind is in our hands. The choices we make and the actions we take will forever affect planet Earth.

India Brown is an eighth grader who lives in New York City with her parents and older brother. She enjoys spending time with her friends, walking her dog, Morty, playing volleyball and lacrosse, and swimming.

High School Winner: Grace Williams

Apple Pie Embrace

It’s 1:47 a.m. Thanksgiving smells fill the kitchen. The sweet aroma of sugar-covered apples and buttery dough swirls into my nostrils. Fragrant orange and rosemary permeate the room and every corner smells like a stroll past the open door of a French bakery. My eleven-year-old eyes water, red with drowsiness, and refocus on the oven timer counting down. Behind me, my mom and aunt chat to no end, fueled by the seemingly self-replenishable coffee pot stashed in the corner. Their hands work fast, mashing potatoes, crumbling cornbread, and covering finished dishes in a thin layer of plastic wrap. The most my tired body can do is sit slouched on the backless wooden footstool. I bask in the heat escaping under the oven door.

As a child, I enjoyed Thanksgiving and the preparations that came with it, but it seemed like more of a bridge between my birthday and Christmas than an actual holiday. Now, it’s a time of year I look forward to, dedicated to family, memories, and, most importantly, food. What I realized as I grew older was that my homemade Thanksgiving apple pie was more than its flaky crust and soft-fruit center. This American food symbolized a rite of passage, my Iraqi family’s ticket to assimilation.

Some argue that by adopting American customs like the apple pie, we lose our culture. I would argue that while American culture influences what my family eats and celebrates, it doesn’t define our character. In my family, we eat Iraqi dishes like mesta and tahini, but we also eat Cinnamon Toast Crunch for breakfast. This doesn’t mean we favor one culture over the other; instead, we create a beautiful blend of the two, adapting traditions to make them our own.

That said, my family has always been more than the “mashed potatoes and turkey” type.

My mom’s family immigrated to the United States in 1976. Upon their arrival, they encountered a deeply divided America. Racism thrived, even after the significant freedoms gained from the Civil Rights Movement a few years before. Here, my family was thrust into a completely unknown world: they didn’t speak the language, they didn’t dress normally, and dinners like riza maraka seemed strange in comparison to the Pop Tarts and Oreos lining grocery store shelves.

If I were to host a dinner party, it would be like Thanksgiving with my Chaldean family. The guests, my extended family, are a diverse people, distinct ingredients in a sweet potato casserole, coming together to create a delicious dish.

In her article “Cooking Stirs the Pot for Social Change,” Korsha Wilson writes, “each ingredient that we use, every technique, every spice tells a story about our access, our privilege, our heritage, and our culture.” Voices around the room will echo off the walls into the late hours of the night while the hot apple pie steams at the table’s center.

We will play concan on the blanketed floor and I’ll try to understand my Toto, who, after forty years, still speaks broken English. I’ll listen to my elders as they tell stories about growing up in Unionville, Michigan, a predominately white town where they always felt like outsiders, stories of racism that I have the privilege not to experience. While snacking on sunflower seeds and salted pistachios, we’ll talk about the news- how thousands of people across the country are protesting for justice among immigrants. No one protested to give my family a voice.

Our Thanksgiving food is more than just sustenance, it is a physical representation of my family ’s blended and ever-changing culture, even after 40 years in the United States. No matter how the food on our plates changes, it will always symbolize our sense of family—immediate and extended—and our unbreakable bond.

Grace Williams, a student at Kirkwood High School in Kirkwood, Missouri, enjoys playing tennis, baking, and spending time with her family. Grace also enjoys her time as a writing editor for her school’s yearbook, the Pioneer. In the future, Grace hopes to continue her travels abroad, as well as live near extended family along the sunny beaches of La Jolla, California.

University Winner: Lillia Borodkin

Nourishing Change After Tragedy Strikes

In the Jewish community, food is paramount. We often spend our holidays gathered around a table, sharing a meal and reveling in our people’s story. On other sacred days, we fast, focusing instead on reflection, atonement, and forgiveness.

As a child, I delighted in the comfort of matzo ball soup, the sweetness of hamantaschen, and the beauty of braided challah. But as I grew older and more knowledgeable about my faith, I learned that the origins of these foods are not rooted in joy, but in sacrifice.

The matzo of matzo balls was a necessity as the Jewish people did not have time for their bread to rise as they fled slavery in Egypt. The hamantaschen was an homage to the hat of Haman, the villain of the Purim story who plotted the Jewish people’s destruction. The unbaked portion of braided challah was tithed by commandment to the kohen or priests. Our food is an expression of our history, commemorating both our struggles and our triumphs.

As I write this, only days have passed since eleven Jews were killed at the Tree of Life Synagogue in Pittsburgh. These people, intending only to pray and celebrate the Sabbath with their community, were murdered simply for being Jewish. This brutal event, in a temple and city much like my own, is a reminder that anti-Semitism still exists in this country. A reminder that hatred of Jews, of me, my family, and my community, is alive and flourishing in America today. The thought that a difference in religion would make some believe that others do not have the right to exist is frightening and sickening.

This is why, if given the chance, I would sit down the entire Jewish American community at one giant Shabbat table. I’d serve matzo ball soup, pass around loaves of challah, and do my best to offer comfort. We would take time to remember the beautiful souls lost to anti-Semitism this October and the countless others who have been victims of such hatred in the past. I would then ask that we channel all we are feeling—all the fear, confusion, and anger —into the fight.

As suggested in Korsha Wilson’s “Cooking Stirs the Pot for Social Change,” I would urge my guests to direct our passion for justice and the comfort and care provided by the food we are eating into resisting anti-Semitism and hatred of all kinds.

We must use the courage this sustenance provides to create change and honor our people’s suffering and strength. We must remind our neighbors, both Jewish and non-Jewish, that anti-Semitism is alive and well today. We must shout and scream and vote until our elected leaders take this threat to our community seriously. And, we must stand with, support, and listen to other communities that are subjected to vengeful hate today in the same way that many of these groups have supported us in the wake of this tragedy.

This terrible shooting is not the first of its kind, and if conflict and loathing are permitted to grow, I fear it will not be the last. While political change may help, the best way to target this hate is through smaller-scale actions in our own communities.

It is critical that we as a Jewish people take time to congregate and heal together, but it is equally necessary to include those outside the Jewish community to build a powerful crusade against hatred and bigotry. While convening with these individuals, we will work to end the dangerous “otherizing” that plagues our society and seek to understand that we share far more in common than we thought. As disagreements arise during our discussions, we will learn to respect and treat each other with the fairness we each desire. Together, we shall share the comfort, strength, and courage that traditional Jewish foods provide and use them to fuel our revolution.

We are not alone in the fight despite what extremists and anti-semites might like us to believe. So, like any Jew would do, I invite you to join me at the Shabbat table. First, we will eat. Then, we will get to work.

Lillia Borodkin is a senior at Kent State University majoring in Psychology with a concentration in Child Psychology. She plans to attend graduate school and become a school psychologist while continuing to pursue her passion for reading and writing. Outside of class, Lillia is involved in research in the psychology department and volunteers at the Women’s Center on campus.

Powerful Voice Winner: Paisley Regester

As a kid, I remember asking my friends jokingly, ”If you were stuck on a deserted island, what single item of food would you bring?” Some of my friends answered practically and said they’d bring water. Others answered comically and said they’d bring snacks like Flamin’ Hot Cheetos or a banana. However, most of my friends answered sentimentally and listed the foods that made them happy. This seems like fun and games, but what happens if the hypothetical changes? Imagine being asked, on the eve of your death, to choose the final meal you will ever eat. What food would you pick? Something practical? Comical? Sentimental?

This situation is the reality for the 2,747 American prisoners who are currently awaiting execution on death row. The grim ritual of “last meals,” when prisoners choose their final meal before execution, can reveal a lot about these individuals and what they valued throughout their lives.

It is difficult for us to imagine someone eating steak, lobster tail, apple pie, and vanilla ice cream one moment and being killed by state-approved lethal injection the next. The prisoner can only hope that the apple pie he requested tastes as good as his mom’s. Surprisingly, many people in prison decline the option to request a special last meal. We often think of food as something that keeps us alive, so is there really any point to eating if someone knows they are going to die?

“Controlling food is a means of controlling power,” said chef Sean Sherman in the YES! Magazine article “Cooking Stirs the Pot for Social Change,” by Korsha Wilson. There are deeper stories that lie behind the final meals of individuals on death row.

I want to bring awareness to the complex and often controversial conditions of this country’s criminal justice system and change the common perception of prisoners as inhuman. To accomplish this, I would host a potluck where I would recreate the last meals of prisoners sentenced to death.

In front of each plate, there would be a place card with the prisoner’s full name, the date of execution, and the method of execution. These meals could range from a plate of fried chicken, peas with butter, apple pie, and a Dr. Pepper, reminiscent of a Sunday dinner at Grandma’s, to a single olive.

Seeing these meals up close, meals that many may eat at their own table or feed to their own kids, would force attendees to face the reality of the death penalty. It will urge my guests to look at these individuals not just as prisoners, assigned a number and a death date, but as people, capable of love and rehabilitation.

This potluck is not only about realizing a prisoner’s humanity, but it is also about recognizing a flawed criminal justice system. Over the years, I have become skeptical of the American judicial system, especially when only seven states have judges who ethnically represent the people they serve. I was shocked when I found out that the officers who killed Michael Brown and Anthony Lamar Smith were exonerated for their actions. How could that be possible when so many teens and adults of color have spent years in prison, some even executed, for crimes they never committed?

Lawmakers, police officers, city officials, and young constituents, along with former prisoners and their families, would be invited to my potluck to start an honest conversation about the role and application of inequality, dehumanization, and racism in the death penalty. Food served at the potluck would represent the humanity of prisoners and push people to acknowledge that many inmates are victims of a racist and corrupt judicial system.

Recognizing these injustices is only the first step towards a more equitable society. The second step would be acting on these injustices to ensure that every voice is heard, even ones separated from us by prison walls. Let’s leave that for the next potluck, where I plan to serve humble pie.

Paisley Regester is a high school senior and devotes her life to activism, the arts, and adventure. Inspired by her experiences traveling abroad to Nicaragua, Mexico, and Scotland, Paisley hopes to someday write about the diverse people and places she has encountered and share her stories with the rest of the world.

Powerful Voice Winner: Emma Lingo

The Empty Seat

“If you aren’t sober, then I don’t want to see you on Christmas.”

Harsh words for my father to hear from his daughter but words he needed to hear. Words I needed him to understand and words he seemed to consider as he fiddled with his wine glass at the head of the table. Our guests, my grandma, and her neighbors remained resolutely silent. They were not about to defend my drunken father–or Charles as I call him–from my anger or my ultimatum.

This was the first dinner we had had together in a year. The last meal we shared ended with Charles slopping his drink all over my birthday presents and my mother explaining heroin addiction to me. So, I wasn’t surprised when Charles threw down some liquid valor before dinner in anticipation of my anger. If he wanted to be welcomed on Christmas, he needed to be sober—or he needed to be gone.

Countless dinners, holidays, and birthdays taught me that my demands for sobriety would fall on deaf ears. But not this time. Charles gave me a gift—a one of a kind, limited edition, absolutely awkward treat. One that I didn’t know how to deal with at all. Charles went home that night, smacked a bright red bow on my father, and hand-delivered him to me on Christmas morning.

He arrived for breakfast freshly showered and looking flustered. He would remember this day for once only because his daughter had scolded him into sobriety. Dad teetered between happiness and shame. Grandma distracted us from Dad’s presence by bringing the piping hot bacon and biscuits from the kitchen to the table, theatrically announcing their arrival. Although these foods were the alleged focus of the meal, the real spotlight shined on the unopened liquor cabinet in my grandma’s kitchen—the cabinet I know Charles was begging Dad to open.

I’ve isolated myself from Charles. My family has too. It means we don’t see Dad, but it’s the best way to avoid confrontation and heartache. Sometimes I find myself wondering what it would be like if we talked with him more or if he still lived nearby. Would he be less inclined to use? If all families with an addict tried to hang on to a relationship with the user, would there be fewer addicts in the world? Christmas breakfast with Dad was followed by Charles whisking him away to Colorado where pot had just been legalized. I haven’t talked to Dad since that Christmas.

As Korsha Wilson stated in her YES! Magazine article, “Cooking Stirs the Pot for Social Change,” “Sometimes what we don’t cook says more than what we do cook.” When it comes to addiction, what isn’t served is more important than what is. In quiet moments, I like to imagine a meal with my family–including Dad. He’d have a spot at the table in my little fantasy. No alcohol would push him out of his chair, the cigarettes would remain seated in his back pocket, and the stench of weed wouldn’t invade the dining room. Fruit salad and gumbo would fill the table—foods that Dad likes. We’d talk about trivial matters in life, like how school is going and what we watched last night on TV.

Dad would feel loved. We would connect. He would feel less alone. At the end of the night, he’d walk me to the door and promise to see me again soon. And I would believe him.

Emma Lingo spends her time working as an editor for her school paper, reading, and being vocal about social justice issues. Emma is active with many clubs such as Youth and Government, KHS Cares, and Peer Helpers. She hopes to be a journalist one day and to be able to continue helping out people by volunteering at local nonprofits.

Powerful Voice Winner: Hayden Wilson

Bittersweet Reunion

I close my eyes and envision a dinner of my wildest dreams. I would invite all of my relatives. Not just my sister who doesn’t ask how I am anymore. Not just my nephews who I’m told are too young to understand me. No, I would gather all of my aunts, uncles, and cousins to introduce them to the me they haven’t met.

For almost two years, I’ve gone by a different name that most of my family refuses to acknowledge. My aunt, a nun of 40 years, told me at a recent birthday dinner that she’d heard of my “nickname.” I didn’t want to start a fight, so I decided not to correct her. Even the ones who’ve adjusted to my name have yet to recognize the bigger issue.

Last year on Facebook, I announced to my friends and family that I am transgender. No one in my family has talked to me about it, but they have plenty to say to my parents. I feel as if this is about my parents more than me—that they’ve made some big parenting mistake. Maybe if I invited everyone to dinner and opened up a discussion, they would voice their concerns to me instead of my parents.

I would serve two different meals of comfort food to remind my family of our good times. For my dad’s family, I would cook heavily salted breakfast food, the kind my grandpa used to enjoy. He took all of his kids to IHOP every Sunday and ordered the least healthy option he could find, usually some combination of an overcooked omelet and a loaded Classic Burger. For my mom’s family, I would buy shakes and burgers from Hardee’s. In my grandma’s final weeks, she let aluminum tins of sympathy meals pile up on her dining table while she made my uncle take her to Hardee’s every day.

In her article on cooking and activism, food writer Korsha Wilson writes, “Everyone puts down their guard over a good meal, and in that space, change is possible.” Hopefully the same will apply to my guests.

When I first thought of this idea, my mind rushed to the endless negative possibilities. My nun-aunt and my two non-nun aunts who live like nuns would whip out their Bibles before I even finished my first sentence. My very liberal, state representative cousin would say how proud she is of the guy I’m becoming, but this would trigger my aunts to accuse her of corrupting my mind. My sister, who has never spoken to me about my genderidentity, would cover her children’s ears and rush them out of the house. My Great-Depression-raised grandparents would roll over in their graves, mumbling about how kids have it easy nowadays.

After mentally mapping out every imaginable terrible outcome this dinner could have, I realized a conversation is unavoidable if I want my family to accept who I am. I long to restore the deep connection I used to have with them. Though I often think these former relationships are out of reach, I won’t know until I try to repair them. For a year and a half, I’ve relied on Facebook and my parents to relay messages about my identity, but I need to tell my own story.

At first, I thought Korsha Wilson’s idea of a cooked meal leading the way to social change was too optimistic, but now I understand that I need to think more like her. Maybe, just maybe, my family could all gather around a table, enjoy some overpriced shakes, and be as close as we were when I was a little girl.

Hayden Wilson is a 17-year-old high school junior from Missouri. He loves writing, making music, and painting. He’s a part of his school’s writing club, as well as the GSA and a few service clubs.

Literary Gems

We received many outstanding essays for the Fall 2018 Writing Competition. Though not every participant can win the contest, we’d like to share some excerpts that caught our eye.

Thinking of the main staple of the dish—potatoes, the starchy vegetable that provides sustenance for people around the globe. The onion, the layers of sorrow and joy—a base for this dish served during the holidays. The oil, symbolic of hope and perseverance. All of these elements come together to form this delicious oval pancake permeating with possibilities. I wonder about future possibilities as I flip the latkes.

—Nikki Markman, University of San Francisco, San Francisco, California

The egg is a treasure. It is a fragile heart of gold that once broken, flows over the blemishless surface of the egg white in dandelion colored streams, like ribbon unraveling from its spool.

—Kaylin Ku, West Windsor-Plainsboro High School South, Princeton Junction, New Jersey

If I were to bring one food to a potluck to create social change by addressing anti-Semitism, I would bring gefilte fish because it is different from other fish, just like the Jews are different from other people. It looks more like a matzo ball than fish, smells extraordinarily fishy, and tastes like sweet brine with the consistency of a crab cake.

—Noah Glassman, Ethical Culture Fieldston School, Bronx, New York

I would not only be serving them something to digest, I would serve them a one-of-a-kind taste of the past, a taste of fear that is felt in the souls of those whose home and land were taken away, a taste of ancestral power that still lives upon us, and a taste of the voices that want to be heard and that want the suffering of the Natives to end.

—Citlalic Anima Guevara, Wichita North High School, Wichita, Kansas

It’s the one thing that your parents make sure you have because they didn’t. Food is what your mother gives you as she lies, telling you she already ate. It’s something not everybody is fortunate to have and it’s also what we throw away without hesitation. Food is a blessing to me, but what is it to you?

—Mohamed Omar, Kirkwood High School, Kirkwood, Missouri

Filleted and fried humphead wrasse, mangrove crab with coconut milk, pounded taro, a whole roast pig, and caramelized nuts—cuisines that will not be simplified to just “food.” Because what we eat is the diligence and pride of our people—a culture that has survived and continues to thrive.

—Mayumi Remengesau, University of San Francisco, San Francisco, California

Some people automatically think I’m kosher or ask me to say prayers in Hebrew. However, guess what? I don’t know many prayers and I eat bacon.

—Hannah Reing, Ethical Culture Fieldston School, The Bronx, New York

Everything was placed before me. Rolling up my sleeves I started cracking eggs, mixing flour, and sampling some chocolate chips, because you can never be too sure. Three separate bowls. All different sizes. Carefully, I tipped the smallest, and the medium-sized bowls into the biggest. Next, I plugged in my hand-held mixer and flicked on the switch. The beaters whirl to life. I lowered it into the bowl and witnessed the creation of something magnificent. Cookie dough.

—Cassandra Amaya, Owen Goodnight Middle School, San Marcos, Texas

Biscuits and bisexuality are both things that are in my life…My grandmother’s biscuits are the best: the good old classic Southern biscuits, crunchy on the outside, fluffy on the inside. Except it is mostly Southern people who don’t accept me.

—Jaden Huckaby, Arbor Montessori, Decatur, Georgia

We zest the bright yellow lemons and the peels of flavor fall lightly into the batter. To make frosting, we keep adding more and more powdered sugar until it looks like fluffy clouds with raspberry seed rain.

—Jane Minus, Ethical Culture Fieldston School, Bronx, New York

Tamales for my grandma, I can still remember her skillfully spreading the perfect layer of masa on every corn husk, looking at me pitifully as my young hands fumbled with the corn wrapper, always too thick or too thin.

—Brenna Eliaz, San Marcos High School, San Marcos, Texas

Just like fry bread, MRE’s (Meals Ready to Eat) remind New Orleanians and others affected by disasters of the devastation throughout our city and the little amount of help we got afterward.

—Madeline Johnson, Spring Hill College, Mobile, Alabama

I would bring cream corn and buckeyes and have a big debate on whether marijuana should be illegal or not.

—Lillian Martinez, Miller Middle School, San Marcos, Texas

We would finish the meal off with a delicious apple strudel, topped with schlag, schlag, schlag, more schlag, and a cherry, and finally…more schlag (in case you were wondering, schlag is like whipped cream, but 10 times better because it is heavier and sweeter).

—Morgan Sheehan, Ethical Culture Fieldston School, Bronx, New York

Clever Titles

This year we decided to do something different. We were so impressed by the number of catchy titles that we decided to feature some of our favorites.

“Eat Like a Baby: Why Shame Has No Place at a Baby’s Dinner Plate”

—Tate Miller, Wichita North High School, Wichita, Kansas

“The Cheese in Between”

—Jedd Horowitz, Ethical Culture Fieldston School, Bronx, New York

“Harvey, Michael, Florence or Katrina? Invite Them All Because Now We Are Prepared”

—Molly Mendoza, Spring Hill College, Mobile, Alabama

“Neglecting Our Children: From Broccoli to Bullets”

—Kylie Rollings, Kirkwood High School, Kirkwood, Missouri

“The Lasagna of Life”

—Max Williams, Wichita North High School, Wichita, Kansas

“Yum, Yum, Carbon Dioxide In Our Lungs”

—Melanie Eickmeyer, Kirkwood High School, Kirkwood, Missouri

“My Potluck, My Choice”

—Francesca Grossberg, Ethical Culture Fieldston School, Bronx, New York

“Trumping with Tacos”

—Maya Goncalves, Lincoln Middle School, Ypsilanti, Michigan

“Quiche and Climate Change”

—Bernie Waldman, Ethical Culture Fieldston School, Bronx, New York

“Biscuits and Bisexuality”

“W(health)”

—Miles Oshan, San Marcos High School, San Marcos, Texas

“Bubula, Come Eat!”

—Jordan Fienberg, Ethical Culture Fieldston School, Bronx, New York

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Essay on My Favorite Recipe

By: Author Valerie Gray, From Val's Kitchen

Categories Mixing It Up

We'd love it if you shared it!

If life could only be as simple as following a recipe, we’d all be much happier. However, unlike food based recipes, life doesn’t provide you with standardized ingredients as each lives their unique life.

It means we must ‘cook’ with what we have and see what we can come up with it. Depending on our knowledge of our ingredients and the objective we wish to will establish how difficult it would be to ‘cook up’ our desired results.

However, just like cooking…life has a lot of similarities. For instance, while some people like to follow the recipe to the core, others like to experiment with the ingredients creating their unique take on something that might have been passed down from generation to generation. We can see this as the traditionalist versus the progressive. One likes to keep the way things are while the other doesn’t fear to embark in new terrains.

Neither of these two options is necessarily wrong, especially if the final result remains a tasty dish that will remember.

Now, speaking about my favorite recipe, I think it’s difficult to pinpoint. Similar to life, I like variety however if I were forced to think of my absolute favorite recipe it would have to be my stew.

You see, a stew is just like life, a mix of different elements that come together to make something truly delicious. Additionally, making stew isn’t difficult. It’s almost like making soup except instead of leaving it watery we thicken it up with milk and flour.

Stew – The Dish of Life

I usually make my stew with a wide variety of vegetables, spices and tie it together with a thick sauce. So what you’ll need to make your very own stew will be the following:

Two chopped Potatoes or 7 small full potatoes
Corn on the cob
Green pepper
Knorr Beef Broth
A half a kilo of beef (chopped in blocks)
Assorted Herbs and Spices

The process is quite simple.

First, you fill up a big cauldron with water. Don’t fill it up too much because the vegetables will be taking up space.

Then, you’ll begin to through in all the plants based on how long they cook. I usually dump in the onions, zucchini, potatoes, carrots, corn on the cob and a block of beef broth at first. Then, I wait for about 30 minutes before I dump in the mushrooms, green peppers, garlic, and tomatoes in it.

At this stage, I take out a frying pan and start to brown the meat cubes. It’s recommended to spice the beef cubes before throwing it into the water. Some people like to skip this bit. However, I find that pre-spicing the meat makes it a lot tastier.

Once you have finished browning the meat, you throw it in with the rest of the mixture. Add some salt and pepper at this stage as well.

After about an hour or so, it’s time to thicken the entire dish. The way to do this is to take a bit of flour, like 1/8th of a cup and 3/4th of milk and mix it well. Be sure to get rid of all the clumps of flour in the mixture.

Once mixed, add it to the stew, and you’ll instantly see the color change to a light brownish color. If you want it thicker, just repeat the milk/flour mixture step and add it to the mix. Don’t overdo it either; it needs to be thick, but not so thick it’s solid.

And in about 20 more minutes you should be ready to eat your very own stew.

The Stew of Life

Why do I think stew is most representative of life? Because just like stew, life comes with different elements (people, places, opportunities) and they are all mixed. Some take longer to mature than others, meaning that you need to understand the purpose of each ingredient before cooking.

We learn that certain things synergize. We hear it takes patience to get the right things in life, just like a stew.

Each and every single ingredient is important to achieve the final result. A life fully lived is like a stew that has brewed to perfection, it’s a divine gift we should all enjoy.

I hope that throughout this essay, recipes help us achieve our goals, and while life doesn’t come with a recipe book, we do have teachers, masters, and parents that provide us with some insight. Sometimes we should follow their advice, and at other times we should simply do our own thing. If in the end, your stew tastes as magnificent as your life… you’ve done a spectacular job!

This recipe is provided by an anonymous writer who works at https://www.domyessay.net , an essay writing company.

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Home / Essay Samples / Food / Cooking / Culinary Journey: Reflecting on My Cooking Experience

Culinary Journey: Reflecting on My Cooking Experience

Category: Food , Education , Life
Topic: Cooking , Learning Styles , Personal Experience

Pages: 4 (1792 words)

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Personal Perspective of Learning and the Curriculum

Criticism for and against informal learning, learning process, critical reflection-connecting with real world.

Fulya. D., K. (2009) Comparison of Hidden Curriculum Theories. European Journal of Educational Studies 1(2)
Kolb. D. (1983). Experiential Learning: Experience As The Source of Learning and Development.Prentice-Hall, New Jersey.
Laura. L. (n.d). Advantages of Informal Learning for Organisations. [Blog]
Noel, A. M. (2007). Elements of a winning field trip. Kappa Delta Pi Record, 44(1), 42-44.
Sager. M. (2013). Understanding the Hidden Curriculum Connecting Teachers to Themselves, Their Students, and the Earth. Leadership for Sustainability Education Papers. p7
Yavuz, T. M., & Balkan, K. F. (2017). The effect of hydroelectric power plants trip on students' conceptual understandings. Mersin University Journal of the Faculty of Education, 13(3), 1151-1172.

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