HW #4

When I first saw the image before reading the article, I thought the image was staged because of the gesture of the falling soldier. The way he was falling, the legs seemed to be unusual. I’ve not yet seen anyone falling in such a gesture with his thighs almost parallel to the ground. The way he was falling onto the ground gave me feeling of someone who is scared of falling trying to fall on his butt.

However, after reading the article, the writer convinced me a little, especially with the conversation with Capt. Franks about how the fingers of the falling soldier were placed on the left thigh, “the fingers are somewhat curled toward the palm clearly indicates that the man’s muscles have gone limp and that he is already dead.” This explanation seemed to be biological which is powerful than people’s guesses and interpretations.

I felt like authenticity does matter, but what can we call to be authentic. These images seemed to be more powerful and convincing when staged which designed gestures. But these people and places in the photo are who they are, those are facts. Photographers staged their photos so that they created a stronger message which was their main purpose. If you look at the photos in such aspect, the photos would be more acceptable.

Culinary Lab # 6 Potatoes

The theme of this lab was potatoes, therefore, we were introduced with all different kinds of potatoes.

The theme of this lab was potatoes, therefore, we were introduced to all different kinds of potatoes. Upper right: red bliss potato; Upper left: Yukon gold (all-purpose) potato; bottom left: marble potatoes; bottom right: Russet potatoes.  

Professor Zimmermann doing a demo on how to use a mandoline to make different shapes out of potatoes.

French fries in the process (double fry). 1st fry (blanching) at 325 degree F and 2nd fry at 375 degree F.

Student using a food mill to get potato paste instead of using a masher!

After seasoning potato puree, we piped it through a pastry bag with a star tip to make duchesse potatoes.

Pipping potatoes back to their original skin (already-baked).

Setting up the breading station for potato croquettes after shaped and refrigerated.

The finish products of our day!



TingTing Jiang – HW#1: Photography, Instagram, and the Food Industry

The use of social media in hospitality industry became a must nowadays. Especially with the fact that everyone has a smartphone and internet is available everywhere.  People post photos of their daily life on the social platform and some people just love the feeling of taking photos and making sure that their valuable moments are being recorded somewhere.

It’s not surprising that restaurant owners are paying for people to take photos of their food. Those people know how to take appetizing photos that draw attention. Those people have a lot of followers in the first place and they are popular, just like any other celebrities. Their followers may go to the restaurant just because that they went. Photography on social media is a great way of advertising.

I personally don’t like to take pictures and post them on those social platforms because I’m the type of person who is not active and like to live in my own world. However, I do use social platforms such as Instagram and Facebook as a way of getting connections with the society. I get my daily news from those social platforms. Even though I don’t take photos of foods, my friends do. Furthermore, we make decisions about what to eat based on pictures on the menus most of the time; and we always go on Instagram to see how the food looks like before we decide whether to go in the restaurant and try their food. People nowadays care more about how the food looks like rather than what it tastes like. Some people don’t even like the food, but they go to take a picture with the food because it’s a “trend”.