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Project: Our Global Kitchen Exhibit: Cooking Table Date: 9/19/12 [Exhibit: Our Global Kitchen Program: Cooking Table Interactive Exhibit Section: 4.10]The Cooking Table interactive will feature four stations, each one presenting a different recipe from a different region. Through a combination of text, video and interaction, each station will walk the visitors through the steps of the recipe. Each station will include a general introduction combined with scientific and cultural facts that contextualize the various recipe steps, as well as a video of food preparation.

Project: Our Global Kitchen Exhibit: Cooking Table Date: 9/19/12 The following image shows one user station: CONTENT CALLOUT RECIPE CALLOUT INTRODUCTION CALLOUT ACTION BUTTON STATUS BAR The interface lets users navigate the steps of the recipe, and provides progress feedback through the status bar. Notice there are three types of callouts: ‘Introduction’ callouts work as an attractor to try a recipe and they only appear on the first screen of the interactive; they don’t provide the recipe for the dish but rather an introduction about the cultural relevance of the dish. ‘Content’ callouts carry text that provides scientific and technical context about steps of the recipe; these callouts stay on screen until the user chooses to navigate away from the step.

‘Recipe’ callouts describe the recipes step by step and provide measurements for the ingredients; they are accompanied by an arrow that points towards the action they very briefly describe. Project: Our Global Kitchen Exhibit: Cooking Table Date: 9/19/12 User Station 01: Groundnut Soup, West Africa Step Copy Type of callout Intro Groundnut Soup Peanuts originated in South America i and arrived in Africa in the 1500s with the Portuguese. Because peanuts were so similar to local nuts, cooks quickly started using them in traditional dishes ii . Today, peanut soup is one of the most common dishes in West Africa. Introduction On-‐screen action (WORDS DO NOT APPEAR ON SCREEN) Recipe card lies on the table, start button flashes. User input Touch start button. Start! Action Button 1 1 Tbsp. olive oil Recipe Add oil to pot -‐-‐ Brown 1 lb Recipe Present chicken cut in cubes, add -‐-‐ chicken cubes. to the pot, salt, brown and reserve. salt Recipe Point to the salt on the table, before the hands season the chicken. Browning You brown meat by cooking it quickly in hot oil Content Click on button to move to next step. over high heat. This technique develops the rich, savory taste we associate with meat. Although browning meat can make it a little drier, 1 it gives the meat better flavor. iii Sweat! Action Button 2 1 Tbsp. olive oil Recipe Add oil to pot. -‐-‐-‐ 1 medium onion + Recipe Take garlic and onion from table. -‐-‐-‐ 1 N. Myvold, “Modernist Cuisine: The Art and Science of Cooking” (The Cooking Lab, 2011) Book 3, pg. 85

Project: Our Global Kitchen Exhibit: Cooking Table Date: 9/19/12 4 cloves garlic Present them chopped. Add to pot. Sweat 2 minutes. Recipe Stir pot -‐-‐-‐ 1 red pepper Recipe Present red pepper diced. -‐-‐-‐ Sweat 1 minute. Recipe Stir pot -‐-‐-‐ 1 small squash 1 medium yam 4 carrots Season and sweat until soft. 8 minutes. Sweating Vegetables are mostly water—carrots are 88 percent water, for instance iv . When cooks “sweat,” or sauté, vegetables, beads of water appear on the veggies as they cook. This technique evaporates the water, concentrating the solids and producing bolder flavors. Recipe Pick vegetables from the table and then present cubed. Add to the pot. -‐-‐-‐ Recipe Add salt. Stir pot -‐-‐-‐ Content -‐-‐-‐ Click on button to move to next step. Simmer! Action Button 3 2 cups crushed Recipe Add tomato sauce to the pot. -‐-‐-‐ tomatoes Simmer 2 minutes Recipe Stir pot. -‐-‐-‐ Add browned Recipe Present reserved browned -‐-‐-‐ chicken. chicken and add to pot. 8 cups Recipe Present stock in measuring cup. -‐-‐-‐ chicken stock at room temperature Pour into pot. ¼ tsp. freshly Recipe Add cayenne. -‐-‐-‐ ground pepper ½ tsp. cayenne Recipe Add coriander. -‐-‐-‐ pepper 1 tsp. ground coriander Recipe Add pepper. Stir -‐-‐-‐ Simmer 20 minutes. Recipe Reduce heat. Let pot simmer -‐-‐-‐ Simmering the Soup Simmering—cooking at boiling temperature or Content -‐-‐ Click on button to proceed to next step.

Project: Our Global Kitchen Exhibit: Cooking Table Date: 9/19/12 just below—cooks food rapidly. Water can hold more energy than air and it heats ingredients from every direction. Because you need a watertight container to boil food, simmering probably didn’t develop until about 10,000 years ago v . Stir! 4 2/3 cup ground roasted peanuts. Peanut butter is fine! Peanuts Peanuts have more protein by weight than meat or beans. For this reason, peanuts can serve as an inexpensive meat alternative vi . Serve! Action Button Recipe Content Present peanut butter in bowl, and add to pot. Stir to incorporate. Action Button 5 Enjoy! Recipe Set the table, pour soup in bowl, serve. Nut Soup and Culture Content Nut soups are so important in certain parts of West Africa that they appear in folktales vii . One classic story from Ghana tells how Ananse, the mythological trickster spider, stole nut soup from an unsuspecting tortoise. Clean up! ActionButton Clear table. -‐-‐ Click on button to proceed to next step. -‐-‐ Click on button to proceed to next step.

Project: Our Global Kitchen Exhibit: Cooking Table Date: 9/19/12 User Station 2: Tamales, Mexico Step Copy Type of callout Intro Tamales Popular throughout Latin America, tamales are wrapped corn-‐dough dumplings filled with meat, cheese or vegetables. Recipes vary from region to region: people in dry climate generally use cornhusks as wrappers, while in more tropical areas, they typically use banana leaves. Start! 1 2 ½ cups corn masa flour 1 tsp. salt 1 tsp. baking powder 100 g (3 ½ oz) lard or shortening Beat until shiny and fluffy. Beat until it looks like wet sand. Masa Flour Masa flour is a special kind of corn flour viii . Making it involves grinding the kernels and then soaking the corn in water mixed with limestone, shells or ash. This process breaks down the kernel’s cells walls, releasing the full nutritional value of corn. Mix! Introduction On-‐screen action (WORDS DO NOT APPEAR ON SCREEN) Recipe card lies on the table, start button flashes. Action Button Recipe Present in a bowl -‐-‐ Recipe Add to bowl, mix and set bowl aside. User input Touch start button. Recipe Place measured and cubed lard on table. Place mixing bowl on table. -‐-‐ Recipe Pick lard up from table, add to mixing bowl and beat. Recipe Pour flour mixture to mixing bowl. Incorporate beating until it looks like wet sand. Content -‐-‐-‐ Click on button to move to next step. Action Button 2 Add up to 2 cups of Recipe Present stock in measuring cup -‐-‐-‐

Project: Our Global Kitchen Exhibit: Cooking Table Date: 9/19/12 room-‐temperature chicken stock. until it looks like thick frosting. Wetting Dough Grains like corn are made of starch, which consists of long molecules that can absorb water. Then they expand, stick to each other and produce a dough that’s easy to work with and delicious to eat ix . Wrap! 3 your filling of choice 24 corn husks, soaked in warm water Recipe Pour and incorporate beating with a wooden spoon. -‐-‐-‐ Content -‐-‐-‐ Click on button to move to next step. Action Button Recipe Place dish with husks on table. -‐-‐-‐ Recipe Place filling on table. -‐-‐-‐ -‐-‐-‐ -‐-‐-‐ Take a husk, smear ½ cup of dough on the leaf, top with a spoonful of filling, wrap and tie the packet up. Wrapped Foods Foods cooked in their own wrappers developed independently in different cultures. Leaves are a particularly common way to wrap food, appearing in cuisines from places as diverse as Turkey, Asia and Hawaii x . Content -‐-‐ Click on button to proceed to next step. -‐-‐-‐ Steam! 4 double boiler or steamer Steam 60 to 90 minutes, depending on the size of the tamales. Make sure water Action Button Recipe Fill a steamer with the tamales. Steam tamales. -‐-‐-‐

Project: Our Global Kitchen Exhibit: Cooking Table Date: 9/19/12 doesn’t dry out! Steaming In the initial stage of cooking, when hot steam touches the cold surface of an ingredient, it cools off, turns back into liquid water and releases heat energy to the food. Steaming takes longer than boiling, but it helps vegetables and starches retain their flavor and nutrients xi . Content Click on button to proceed to next step. Done? Action Button 5 Does the dough separate easily from the husk? Recipe Take one tamal and test for doneness. They are ready! Remove the steamer and set up the table. Party Food Content Latin Americans have eaten tamales for thousands of years, often as a part of religious celebrations xii . Tamales are still popular at holidays—and large family gatherings make it possible to divide up the many steps of tamale preparation xiii . -‐-‐ Click on button to proceed to next step. Clean up! Action Button Clear table. -‐-‐

Project: Our Global Kitchen Exhibit: Cooking Table Date: 9/19/12 User Station 3: Poached Eggs with Hollandaise Sauce, France Step Copy Type of callout Intro Poached Eggs with Hollandaise Sauce. Eggs can be cooked in many ways, including poached—boiled but without the shell. Introduction On-‐screen action (WORDS DO NOT APPEAR ON SCREEN) Recipe card lies on the table, start button flashes. User input Touch start button. In classic French cooking, poached eggs are often paired with hollandaise sauce, also made from eggs. Start! Action Button 1 -‐-‐ -‐-‐-‐ Place a pot with water on stove, -‐-‐ turn on heat 3 egg yolks + Recipe Place bowl with yolks on table. -‐-‐ ½ Tbsp. water + Recipe Pour water in bowl. juice of ½ lemon. Recipe Squeeze lime in bowl. -‐-‐ Whisk over a double boiler until it looks like soft whipped cream. About 8 minutes Whisking Up a Sauce Fat and water don’t mix, but molecules in egg yolks can at least link them together. Such molecules have one end that’s attracted to water and another end attracted to fat, so they can bind fat and water together into a thick, creamy sauce xiv . Whisk! Recipe Place bowl over pot and whisk until it starts to thicken. Content -‐-‐-‐ Click on button to move to next step Action Button 2 -‐-‐-‐ Recipe Remove bowl from heat -‐-‐-‐ 4 Tbsp. butter Recipe Point to butter already on table. Gradually add butter until sauce Recipe Whisk butter in.

Project: Our Global Kitchen Exhibit: Cooking Table Date: 9/19/12 thickens. Season to taste. Recipe Add salt and pepper, whisk. -‐-‐-‐ Fixing a Broken Sauce If you add the fat too fast, the water and fat will Content -‐-‐ Click on button to move to next step. stop mixing and break apart. To fix a “broken sauce,” throw an ice cube into the mixture and whisk around it. Simmer! Action Button 3 2 inches of water Recipe Bring a new pot filled with water, -‐-‐-‐ turn on the heat. + 1 Tbsp. vinegar Recipe Add a swig of vinegar to the pot. -‐-‐-‐ Vinegar and Eggs Many chefs mix vinegar into the water when poaching an egg. The vinegar reacts with the egg white, helping it retain its shape better. But it can also cause a film to form around the egg xv Bring to a simmer. Content -‐-‐-‐ Click on button to proceed to next step. Poach! Action Button 4 very fresh eggs Recipe Crack an egg into a ramekin salt soft simmer Recipe Slide egg into the water. Slowly slide egg. Cook until Recipe Cook egg. still wobbly. 5-‐6 minutes. Egg Temperature The proteins in eggs are very sensitive to Content -‐-‐-‐ Click on button to proceed to next step. temperature—the difference one or two degrees can change the texture of a cooked egg. At 145.4 ˚F (63 ˚C) a poached egg has a runny yolk. If the egg reaches 149 ˚F (65 ˚C), the yolk becomes a soft solid xvi . Plate! Action Button 5 -‐-‐ -‐-‐ Set table. Remove egg with a slotted spoon. Serve over toast. -‐-‐

Project: Our Global Kitchen Exhibit: Cooking Table Date: 9/19/12 Hollandaise sauce Recipe Spoon hollandaise over egg. Add pepper. The Five “Mother Sauces” In the 1800s, a chef named Marie-‐Antoine Content Click on button to proceed to next step. Careme developed the basis for much of modern professional cooking xvii . One important contribution was to systematize the five sauces on which hundreds of others are based. Two of those sauces, hollandaise and mayonnaise, use egg yolks as a thickener xviii . Clean up! Action Button Clear table. -‐-‐

Project: Our Global Kitchen Exhibit: Cooking Table Date: 9/19/12 Grilled Salmon and Peach Salad, United States Step Copy Type of callout Intro Grilled Salmon and Peach Salad Cooking over an open flame—grilling—is one of humankind’s oldest cooking techniques. Grilling works in three ways: heat radiates off the coals, heated air swirls around the grill and the metal grill conducts heat xix . Start! 1 ¼ tsp. coriander ¼ tsp. pepper 1 tsp. salt ½ tsp. brown sugar Introduction Action Button Recipe On-‐screen action (WORDS DO NOT APPEAR ON SCREEN) Recipe card lies on the table, start button flashes. Place rub ingredients on the table. Add into bowl and mix. User input Touch start button. -‐-‐ 1 ½ tsp. chili powder 1 ½ tsp. fine ground coffee ¾ inch salmon steak room temperature The Rub Rubs on meat help improve flavor. The salt in the rub breaks apart the meat tissue, allowing the spices to penetrate deeper into the food. The herbs and spices provide a protective coating, insulating the food to reduce overcooking xx . And the herbs and spices bring a kaleidoscope of smells and flavors to the meat. Grill! 2 Let sit for 5 minutes. Recipe Content Action Button Recipe Present the steak on a chopping board, press the rub onto top side. Remove lid from grill, and oil it. -‐-‐ Click on button to move to next step

lightly oiled, medium hot grill Recipe Place the salmon rub side down on the grill. Add rub to other side. Grill 5 minutes. Recipe -‐-‐-‐ -‐-‐-‐ Grill Magic When heated, the proteins and carbohydrates on the surface of meat undergo a chemical reaction that transforms them into hundreds of new, tasty compounds. These “Maillard reactions” produce the savory, earthy flavors associated with cooked meat xxi . Sweeten! 3 1 peach, cut in 6 pieces. 1 Tbsp. melted butter 1 Tbsp. brown sugar + ½ tsp. cinnamon Sugar and Spice Cutting fruits and adding sugar helps to soften and sweeten them. The sugar actually works at a microscopic level to break down the cell walls of the fruit. Studies also show that extra sugar causes people to perceive fruits as more flavorful xxii . Caramelize! -‐-‐ Project: Our Global Kitchen Exhibit: Cooking Table Date: 9/19/12 Content -‐-‐-‐ Click on button to move to next step. Action Button Recipe Present peaches cut in slices on a board. Brush with melted butter and sprinkle with sugar cinnamon mixture. Content -‐-‐-‐ Click on button to proceed to next step. Action Button 4 medium hot grill Recipe Place peaches on grill, sugar side down. Brush other side with butter and sprinkle with sugar and cinnamon. Flip Salmon 3 minutes Recipe -‐-‐ 3 more minutes Recipe Flip peaches, and cover Caramelization Content -‐-‐-‐ Click on button to -‐-‐-‐

When exposed to heat, natural sugars in fruit break down and then reform as hundreds of different compounds. These smaller, tastier chemicals give caramelized fruit its brown color as well as nutty, floral and butterscotch-‐like flavors xxiii . Rest! Action Button 5 -‐-‐-‐ -‐-‐ Set table. Present plate with salad already served. Uncover grill. Serve salmon on the plate. Rest salmon 5 minutes. Resting Recipes often tell you to let meat “rest” after it comes off the grill—an important step that can sometimes be overlooked. While the meat sits, heat continues to pass from the surface to the center, cooking the food more evenly xxiv . Recipe Top salad with the peach slices. Sprinkle lemon over salmon and salad. Garnish and season with pepper. Project: Our Global Kitchen Exhibit: Cooking Table Date: 9/19/12 proceed to next step. Content -‐-‐-‐ Click on button to proceed to next step. Clean up! Action Button Clear table. -‐-‐ -‐-‐ -‐-‐ i http://www.nationalpeanutboard.org/classroom-‐history.php ii J. Carney, “In the Shadow of Slavery: Africa’s Botanical Legacy in the Atlantic World” (University of California Press, 2010) pg. 141 iii N. Myvold, “Modernist Cuisine: The Art and Science of Cooking” (The Cooking Lab, 2011) Book 3, pg. 85 iv USDA National Nutrient Database for Standard Reference -‐ http://ndb.nal.usda.gov/ndb/foods/show/2968 v H. McGee, “On Food and Cooking” (Scribner, 2004 edition) pg. 784 vi K. Kiple and K. Coneè Ornelas, eds.“The Cambridge World History of Food: Volume One” (Cambridge University Pres, 2000) pg. 367 vii Kazemek, F, “African Literature in the Secondary English Language Arts Classroom” The English Journal, Vol. 84, No. 6 (Oct., 1995), pp. 95-‐102 viii “On Food and Cooking” McGee, 1984 pg. 478 ix “Modernist Cuisine” Myrvold, Book 4, pg. 20 x A. Davidson, “The Oxford Companion to Food” (Oxford University Press, 2006) pg. 855 xi “Modernist Cuisine” Myrvold, Book 2, pg. 70 xii J. Staller, “Ethnohistorical Sources on Foodways, Feasts and Festivals in Mesoamerica” in “Pre-‐Columbian Foodways: Interdisciplinary Approaches to Food, Culture and Markets in Ancient Mesoamerica” J. Staller and M. Carrasco, eds. (Springer, 2010), pg. 60 xiii D. Hoyer, “Tamales” (Gibbs Smith, 2008), pg. 8 xiv “On Food and Cooking” McGee, 1984 pg. 625-‐628 xv “On Food and Cooking” McGee, 1984 pg. 90 xvi “The Egg Chart” Arnold, Little Peach, Issue 1, pg. 137 xvii “Modernist Cuisine” Myrvold, Book 1, pg. 19

xviii “On Food and Cooking” McGee, 1984 pg. 587 xix “Modernist Cuisine” Myrvold, Book 2, pg. 8 xx “On Food and Cooking” McGee, 1984 pg. 399 xxi “On Food and Cooking” McGee, 1984 pg. 778-‐779 xxii “The Fat Duck Cookbook” Blumenthal, 2009, pg. 253 xxiii “On Food and Cooking” McGee, 1984 pg. 788 xxiv “On Food and Cooking” McGee, 1984 pg. 165 Project: Our Global Kitchen Exhibit: Cooking Table Date: 9/19/12

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