@junehawk
US History college professor (VAP). Historian of Early America & the Atlantic. Food historian & writer. Cookbook lover. Pastry student. Travel addict. Always hungry. 📍NYC All opinions are my own. Historical Foodways newsletter: tinyurl.com/4tpxyvn4
The first country post of the Passport to Eat project is now out in the world!
(Cooking one dish from every country in the world.)
#foodculture #histfood #culinaryhistory
passporttoeat.substack.com/p/1-comoros-...
I'm being a basic bitch here, but I'm so looking forward to ramp season for no other reason than to make a ramp puree to eat over dal and rice. I've been thinking about it for weeks.
This daylight at 7pm is throwing me off.
Oof
Anyway we know the economy has been in the toilet from the number of "upscale American comfort" restaurants serving fries with truffle aioli again
Score!
I've concluded that while I love a good police procedural, I can't like watching the bad guy do bad guy stuff. Probably for the same reason I don't watch horror of any type.
Out of curiosity, question for those of you who teach in person. Have you had students who wear these sort of glasses?
Today I learned there's a newish show with Detective Alex Cross (from James Patterson's books). I had a quick look at the first couple of episodes and I cannot help but imagine Morgan Freeman in the role.
I also don't like that the show is not based on any one of the Patterson stories.
This spring semester I've started assigning this Medium article to students (all online) as part of my case against AI.
I think about this issue of curiosity a lot because I'm such a curious person and lack of curiosity is so baffling to me.
cooperlund.medium.com/the-incurios...
I'm hiring! 🏛️
This is a VA-based, hybrid 3-year position for a historian working on digital projects related to religious history. We'll also be hiring a historian working on onsite programming and training related to religious history.
Feel free to reach out! www.linkedin.com/jobs/view/43...
Maybe in the fall :)
They look so pretty.
Today I made black currant brioche buns with lemon macaronade on top. I need to do a better job distributing the fruit next time but they are so delicious.
#yeastmasters
One of my toxic traits is that I love starting new projects and make my life more difficult. This one lived rent free in my head for years before I finally started it.
I'm cooking one dish very every country!
I hope you follow along!
#foodculture
passporttoeat.substack.com/p/welcome-to...
I've been running a (legal) mircrobakery on the side since last summer!
www.hotplate.com/lineabakery
I hope it passes. Cottage foods have proven to be safe.
In NY we can't even melt chocolate. All states should be like Wyoming with its Food Freedom Act.
I just spent an hour and a half wandering around a shitty mall in Brooklyn while my phone was being repaired and the number of times I thought to take my phone out of my bag was astounding. It's such a subconscious thing now that it's worrisome.
Can’t wait to listen!
It’s officially pub day for this incredible work! Thank you to Oscar de la Torre for making this possible!!
And thank you to CUNY DSI for research consults and permission to use your images in my work!!
www.hup.harvard.edu/books/978088...
Historians, if you teach the US survey courses, do you usually have some/several history majors in the class?
This academic year I've had 360 students registered in my surveys (both) and only 5 of them have been history majors, and all 5 were enrolled in the first half of the survey.
I just completed my last class of culinary/pastry school! Though the degree won't be awarded until June, I think.
And I just submitted my students' grades for Spring A.
Now a little breather before starting Spring B next week.
I listen to a podcast that recently had a four-episode series, referred as that verbally across the series, but the episodes go 1, 3, and 4. I can’t for the life of me find episode 2, and episode 3 came out immediately after episode 1 as far as I can tell. 🤷🏻♀️
But they have to when their entire career path and promotion are decided based on their research and not their teaching by that same university trying to collect tuition money front students.
The people who manage the parking lot across the street decided that 10:30pm was a good time to start running the loud snowplow. It’s after 11:30pm and they’re still at it.
For lunch today my husband made us French toast croque monsieur.
Oh, absolutely. We created the conditions for this way before AI when we, as a society, decided to shift the value of higher education from learning and edification as the reason to attend to the diploma or certification itself as the reason to attend.
I don't know about other professor's assignments, but I never ask for synthesis alone. I explicitly ask for interpretation, analysis, and connections. Memorizing things is not my priority.
I'm also not denying that AI can to those things too to some extent, but we still know most of the time.
A miniature diorama showing what looks at first like a surgical scene but instead of patients, it's dumplings that are being stuffed by a surgeon in blue scrubs.
The world is a dark and dreary place these days, so here’s something to cheer you up: a miniature diorama by Japanese artist, Tanaka Tatsuya.
