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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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