Today’s adventure in Pointlessly Gendered Products and the People Who Sell Them is brought to you by the Wall Street Journal via Anne Marie Chaker’s piece “Groceries Become a Guy Thing: As Men Shop More, Packaging Aims to Win Them Over; ‘Inner Abs’ Appeal” (16 Oct. 2013).
Can cookies, whole-grain bread and frozen yogurt be manly? Food makers are changing their products to signal, quietly, to men that they should eat them. Anne Marie Chaker and father of three Jeremy Alinder discuss.
First of all, I wasn’t aware that the proper bread- and delicious frozen treats sections of the grocery were barred off from anyone on account of their gender identity/expression (even though we know the reporter is really talking about cisgendered straight-identified men who are probably also white, middle-class, and able-bodied for good measure, because “default”). By “discuss,” Chaker means “shame a father of three who seems like a decent guy into saying that somehow gender plays into food when he basically tells her the opposite.”
Let’s get ready to rumble!
For some on-point snark about women being left out of narratives about chefs and restaurants, check out “Amanda Cohen on Time Magazine and Female Chefs” on Eater.
The most boring story in the food world is this one: magazine puts together a list of the most important/best/most influential chefs, which doesn’t include any women. Or it drops in one as a token, and people react with incredulity and/or outrage. An editor of a magazine does an interview to say that they are not to be blamed, they are simply holding a mirror up to nature, just like Shakespeare. Even I’m bored of this cycle.
Lupicia is one of the Japanese companies that has really embraced Halloween marketing and does it incredibly well.
Last year’s Halloween-themed pumpkin-flavored Mister Donuts doughnuts were delicious. This year, they’ve added a ghost and Hello Kitty shapes, and it appears that the batter is normal but the icing is kabocha-chocolate flavored.
Mister Donut Hallowe3n Doughnuts 2013
Throughout my four years in Japan, I had to figure out solutions to issues with ingredient availability and cooking equipment to be able to eat the food I wanted. I’ve just started a new resource with some of my tips for what to substitute and what to make at home. Some of them seem really obvious, but they weren’t to me at the time.
Via Just Hungry.
For those cooking in Japan, you may be interested to know that Cookpad, Japan’s most popular recipe site, is now being translated into English. I’m always a little skeptical of English-language guides to cooking in Japan, mainly because there are rarely ingredient translations and sometimes the measurements are in imperial instead of metric, so I decided to poke around. And just so Searchina doesn’t get any funny ideas about my omg wacky American blog, I’m going to do this bilingual style.
During Dragon Fest, I headed over to the Wing Luke Museum of the Asian Pacific American Experience. Although I had initially gone to see the art exhibitions, I also discovered that the museum includes the storefront of the former Yick Fung Co. grocery, preserved as it was when it closed in 2008. The store was run by James “Uncle Jimmy” Mar (1914-2012), who donated the building that now houses the third incarnation of the Wing Luke Museum.
One of the aspects I hadn’t anticipated as much regarding my culture shock expectations was adjusting to Americanized- and fusion Japanese food, especially for foods that I encountered for the first time in Japan. This isn’t to say that American-Japanese food isn’t delicious–quite the contrary–but it can be a bit alarming at times to see sushi rolls cooked tempura-style (why?) or cilantro in your temaki (YES). If nothing else, it serves as a reminder of my relative inexperience with the Japanese home cooking when I left to study abroad in university and the problematic nature of the idea of a food’s authenticity.
Dragon Fest is an annual celebration of pan-Asian cultures held in Seattle’s International District.
There’s taiko performances, dragon dances, and, of course, food:
It’s that time again~
Pinterest’s suggested Father’s Day pins (email). Subtle we are not.
Last year, I wrote about how and what food is marketed for Mother’s Day and Father’s Day. 2012 “taught” us that quiche is girly but can man up; moms want family-friendly brunches; dads want beer, meat, and fire; and bullshit gender politics are alive and well in the world of big-name food-and-recipe magazines. Fire up the grill, grab your rolling pin, and let’s get cooking.
Big Boy, Chiba City
One universal aspect of the expat experience is talking about what food you miss. When I first arrived in Ishikawa, all I wanted was a hamburger, as cliche as that sounds. I know the theme of this blog is “I’ll make it myself!”, but I started making an effort to eat less red meat went I left for uni, and so I rarely cook/ed beef at home, and this was before I figured out how to make veggie burgers and buns at home. And so I dreamed of hamburgers at Zingerman’s and Blue Tractor.