Author Archives: Katy Phan

Source/ Sourcing

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Katy Phan

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The term “source” has various meaning in many industries. For example, Arona defines “source” is the tool that helps her to find the appropriate products and reasonable price for her job. However, in the culinary industry, “source” is a point of origin. According to the article “Provenance” by author Peter Jackson, the term “source” also called provenance, which displays to the origin and culture of products in the food industry. In other words, “source” provides to consumers a basic knowledge about what is that food/ ingredient/ product, what type this restaurant is, and where does it come from.

In the picture below, it’s a bottle of 1-liter olive oil which is being used by Ceci Italian restaurant in Mid Town New York. This product is an extra virgin which has low acidity and least bitter taste. The oil is the product of Italy. Because of the origin was labeled clearly on the bottle, it can tell consumers what this product is and where does it come from.

The term “source” is essential in the culinary industry. It provides an idea to consumers knowing about what they are going to eat, and what does that food is. Besides, restaurants and cuisines can also show their style of cooking through “source.”

Green-market at Union Square

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Katy Phan

Working nearby greenmarket at Union Square more than two years, but I have never actually visited and shopped at this market. My opinion before coming to this market was the products’ overpriced. However, last two week, Prof. Krondl opened my mind about this market, as well as its products.

At the beginning of the field trip, Prof. asked us to find various types of potato and apple. I was thinking about the mission, “Isn’t there just only green and red apple?” Yes, he was right. There wasn’t only green and red apple, but there was a lot of kind of apple. In my notebook, at least twenty types of apple were written down. As same as apple, potato also has the various kind. For instance, Satina, Purple Peruvian, Sun Chokes, White Potato, Russet Potato, Ruby Crescent, etc. While walking around, Prof. introduced several kinds of food which commonly chose by chefs or local restaurants. I also discovered one spot in the greenmarket that was selling black chicken (Silkie). As I knew, Silkie’s origin in China. It has several other unusual qualities, such as black skin and bones, blue earlobes, and five toes on each foot, whereas most chickens only have four. The silkie weight wasn’t heavy; it’s around 1,5 pounds to 2,5 lb. My family usually cooked it along with herbal ingredients. They said it’s a tonic for blood system.

Visiting greenmarket on Halloween holiday, I could see a lot of pumpkins that were in different shape and size. I felt the cooling air and smelt the smell of the autumn season. After the trip, my view of point about this market was entirely different. I appreciated the experience, as well as I have learned about the quality, origin, and variety of food. Now, I understand the reason why their price was high.

 

Gansevoort Market

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Last two weeks, my sister and I went to Gansevoort Market with excited emotion. We decided to come to this place because we wanted to try a new type of food hall in Chelsea area. It located in the west side Manhattan between 8th and 9th avenue. It’s near to Chelsea Market, High Line park, Apple store, shopping stores, and Google campus.

The food hall had two main entrances and offered a few wooden benches in front for customers who want to enjoy the environment around this place. Gansevoort Market was a medium size food hall with nineteenth purveyors. They service various type of foods. For instance, 2 Dough Boyz (cookie dough), Thaimee (Thai food), Luzzo’s (Pizza), John’s juice (smoothie and bubble tea), Wing Club (Korean Chicken), Makito (Sushi and Noodle), etc.

Entering into of the food hall, I saw purveyors were in a rectangle shape and ran along two sides. Each spot had several seats in front of the counter. The food hall also contributed some tables at its center. They also provided customers with a romantic and comfortable place by adjusting medium warm yellow-light and high ceiling. I walked around twice and stopped at Makito station. They were providing authentic Japanese foods such as sushi, sashimi, noodle soup, and rice bowl. I chose miso ramen which cost $15 and contained in a small plastic bowl. My sister chose spicy chicken ramen which cost $14. My portion wasn’t too particular because of only two pieces of pork belly on top and miso soup was too bland. Another bowl that was spicy chicken had overcooked boiled egg and salty broth. In my view of point, its price was unworthy. There was a pizza spot that I was unwilling to try due to it’s overpriced, $7 a piece. And another place that I wanted to taste, but they ran out its special dish. It’s Thaimee (Thai Food) which serviced Magic Noodle. The Magic Noodle is gluten-free glass noodles, and it changes to blue when it reaches to table.

I was lucky to come to the food hall on an uncrowded day. I was slightly disappointed with the quality of food. However, I felt satisfied because I have learned the manner of food hall operations; how they organize businesses, and how they produce foods in these small spots. This food hall is just acceptable. I prefer going to Chelsea Market or Dekalb Market which are much better than Gansevoort, and foods are worth my pocket.