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Food Studies: From trimmings to terrine

Food Studies features the voices of volunteer student bloggers from a variety of different food- and agriculture-related programs at universities around the world. You can explore the full series here. Who wouldn't be turned off by forcemeat? The name alone sounds pretty gross. When it was time to focus on these cold, repurposed meat preparations in my garde manger class, I just couldn't understand why people in ancient history would have tortured themselves with pâtes, mousses, galantines, and headcheese. ("Garde mange" covers most of the cold foods made in today's restaurant kitchens -- from charcuterie, to hors d'oeuvre, salads, cold …

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Food Studies: future terroir

Food Studies features the voices of 11 volunteer student bloggers from a variety of different food- and agriculture-related programs at universities around the world. You can explore the full series here. Endives. Photo: Peiwen LeeYou can't go through culinary education without hearing about terroir both frequently and at length, and, in the New World, no other region invokes terroir more often than Northern California. Within the borders of France, think terroir, and wine comes to mind. But, as I found out on my school field trip, terroir in Northern California has become associated with all things culinary. Although agriculture in …

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Food Studies: culinary school culture shock

Food Studies features the voices of 11 volunteer student bloggers from a variety of different food- and agriculture-related programs at universities around the world. You can explore the full series here. Dinner at Ella's in Sacramento was a first for most of us: a meal prepared with majority local ingredients.Photo: Peiwen LeeLast year, I was one of the first 33 students to enroll in the pioneer class of the brand new Singapore campus of the Culinary Institute of America (CIA). Singapore has long been known as the food mecca of Asia, and the people here can seriously eat a lot, …

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