I believe that my writing has gotten better over this semester. I know I’ve gotten better and stylistic aspects of writing, and adding a bit of flavor to my writing. I used to be quite formal with my writing and I was comfortable with that. I’ve been able to step out of my shell a bit more with personalized writing. I try to make my writing a bit of each. I feel more confident with research writing, which was something I was not as comfortable with in the beginning. I always felt like I was having trouble supporting my claims. Now I feel like I know what to look for moreso than I had before. I was always comfortable with summarization and description of works that I had read. Close reading with analysis is something that I feel I still struggle on a bit. There are so many various meanings that an author can have, it’s hard to tell which one was truly meant. I do feel like I’ve improved in both of these, as well. I feel as thought I lack in my reflections. I feel awkward talking about myself or what it is that I’ve done. It feels as though my work is self explanatory and unneeded for me to reiterate it, though I know it’s to assure that I know what it was I was doing and why. As for essays, I suck at introductions and conclusions. This semester I feel as though I’ve gotten much better at introductions but conclusions are difficult for me. I never know if either of them are long enough or too long, if they give too much or too little information. I have gotten better insight on how to use quotations in my work which is something that I wasn’t expecting to expand on. I believe I have a better understanding of why and what to do with them. I have learned to research better using various different databases. This year has brought me to better understand how to search for specific things that I’m looking for for my writing rather than getting vague items that aren’t really any help at all. I didn’t so much know how to use the older sources, because there wasn’t much in them for me. I find the easiest to work with was the databases online. Most of them have keyword searches and helpful ways of finding specifically what I want. Pop culture was interesting to look at because you’d never expect glass jars to be so impactful. If I were to do this over, I would begin with more specific thoughts rather than a general idea.
In this metallic era, you don’t find mason jars as often, especially since factory canned food is easier to deal with (you can just grab it off the shelf rather than packing it yourself); but canning is still a common process. I see mason jars a lot: spray painted and holding flowers or household items. This had nothing to do with their original purpose. Though it was a clever idea for reuse of these jars, yet they are commonly bought without food purposes (which was needed to be able to continue to sell); mason jars continue to survive in our world. Society is lenient on their use, as we are with many things. Paper is used for writing, folding, burning etc. Things are created for something specific but how does it come to be a universal aspect? Think of items that haven’t been found for multiple uses: blinds cover windows and that’s it, a top ramen cooker only cooks ramen. Items have been tried and discovered that there is only one use, or countless uses for them; but what is their true purpose you might never know.
This was weird for me to do because I felt like I was doing a cookie cutter outline of my writing. I like Wilson’s style, however I felt very much like I was copying her.
How does human thinking interact with my product?
I believe that my product is an example of community. When canning was first introduced, it had been to store food for later. Eventually canning was found safe and everyone became interested in it. It was what brought cities together to form as a community to send food off to the troops and to get food ready for war. War was the main driver of the canning era. Today, canned food is once again food that is stored for later. Cans make food able to ship around. You will see many canned food drives that people donate non-perishable foods (generally in cans since you’re able to get food with protein and supplements in them) to be able to send around the world to people who are unable to get food or are unable to support themselves and their families enough. Canned foods are commonly already cooked so all that has to happen is you crack the lid and start eating. Many cans have evolved today to be able to be opened without a can opener.
In this class, we took Bee Wilson’s Consider the Fork and analyzed how her work was written and how her style makes the writing she does effective. I felt somewhat a bit more in depth with the writing after reading it through this time. It becomes easier to understand where she’s coming from when you break apart the writing bit by bit.
On pages ix and x of the introduction, Wilson talks of the things that can be done with a wooden spoon, but more in the context of what credit is not given to it. She uses a bit longer sentences and simple language to do this. It seems to be effective. The next paragraph goes into how useful the wooden spoon can be, yet is not thought about with a split thought. Her sentences tend to be on the longer side and she uses various types of punctuation for interjections. She uses a bit more elaborate words rather than just common words you hear all the time, yet not so elaborate that it’s difficult to understand.She continues on with new inventions and descriptions of other utensils and brings up the point that wooden spoons are still amongst the new era of technologies. She lists out various items that have both gone good and gone bad. She also appeals to the reflex thought and continues to question why we do things the way we do them.
Over the next few pages, Wilson leads slightly into why the kitchen has come to evolve, and then how it comes to effect out everyday lives. She makes a point that food is inescapable, you must have it in order to survive. She then gives an example as to a simple meal that someone might have and breaks it apart. She discusses the history of how one aspect of the meal may have been made over centuries. she isn’t cynical in anyway, simply stating facts of what might have been. Wilson then comes into the topic of survival of the fittest. This brings science into cooking more so than the evolution of technology idea. She discusses how technologies were advanced to help those that had trouble with certain aspects of eating. She used specific terms in this with what was used to be able to alter food and about the foods themselves. These words were a bit more obscure than what she had been using before. This also leads into the culture of food and how each food type or meal may vary by culture. Within each culutre, how was one trend started? She asked a question similar specific to Chinese food.
Wilson brings in the personal offense of chefs when innovations are made. When new creations occur, a chef doesn’t need the entirety of skills he obtains. I believe Wilson gives an opinionated description here on how the egos of cooks is hurt as their job is made easier. It also takes away from them as it becomes easier to feed yourself at home, causing for chefs to become irrelevant. Yet she also brings up the point that making things so easy, causes for more appreciation for the history of food. Again this makes me believe she seems to be attempting to attract the opinion of others with this, I do know it made me feel like I would love a home cooked meal after eating from dining halls and frozen dinners while being at college. I miss being able to make food with my dad and have him teach me how to cook something the proper way. The focus became more on the food itself over time rather than how it was made. Wilson also pinpoints the thought of how the new fanagled advances with cooking have made stuff so much easier that obesity becomes easier as well. Everything is at your fingertips. She brings a scientific study in to support her claim in this point.
The history of technology is then expanded on with how nothing is done without heat. That is a simple fact of the matter. However, I believe the next part is insinuation with how humans have conquered the art of cooking by forming it themselves to what it is now. While yes, we have been able to manipulate it to our will a bit, Wilson exaggerates a bit with saying that we have tamed fire and ice to do as we please. She does use his to segue into the dangers of cooking, specifically with cutting and using heat, which I find to be a bit of contradiction. She discusses how some technologies have disappeared and some have evolved a bit, she even discusses canned food which is a part of my topic.
I wasn’t able to understand the story of stuff website but I have attached it again in case of finding out more
This talks about sand and glass and could be a reason why glass canning jars have died out other than with families that have been passed down. Many canning comes from factories with tin cans now.
As for the birth of my product, I’m continuing to look further and will update this post when I find more. There have been a few pages I’ve found, however they don’t correlate with one another so I’m not sure how to feel about them just yet.
This doesn’t entirely have to do with my product, however it is a vacuum sealed item that has been proven to have gone bad. This is an issue for my topic because the whole point of sealing food and drink is to preserve it without real preservatives, yet this is an error in the process.
This is the site for the Doomsday Preppers TV Show. This is a TV Show that is quite elaborate on how canning might be used in extreme cases. These people believe in major doomsday scenarios such as a zombie apocalypse.
This is a newspaper article that I found following the pattern about how children are able to can. This is from 1917, which would be during the time that canning became on the rise and people began finding it a huge success. I have quite a bit of information on how canning has come to be passed down from generation to generation. This vaguely discusses that canning is an easy process once it is figured out a bit.
This article I found fascinating due to the fact that it is initiated by the canners in the industry themselves. They were seeking out inspection of their products and factories to prove that their products were legitimate and pure. This is very uncommon nowadays due to the fact that most people are worried of failing inspection. These industries were provided with a “clean bill of health” and sent on their way to continue their work. This is from 1909, which would be around the time that aluminum canning became a fad.
This is a whole article campaigning for the use of canning as a means of food preservation from 1918. This is the beginning of World War I. This article came out in May, just months before the US joined the war in October. This is significant because this is basically an ad for people to begin canning, insinuating that it was known that the US would be joining WWI (theoretical tangent, sorry). Canning really boomed when the war was in full swing. Campaigns like this are very critical for my paper because it shows how desperate the people during the time became to save food in thoughts of not having any after the war. I will use this to back up my claim on how most people got on board with canning as a means of preservation.
This is an ad from 1913 to draw people to the products of Queen Food. It is an informative ad about the process of aluminum canning. It discusses some of the things they can, a bit of how its done and sealed, and why it is safe.
Charles Lanthrop Pack
SB320.6 .P3 1919
Canning became a huge thing from World War One. It was a huge community effort to preserve all the food that was now being rapidly grown to feed not only soldiers but the members of the community as well. The canning became a craze due to the instan amount. I would like to learn further of how canning was the solution because this book vaguely touches on it, but not illy in detail. Canning became a full community aspect. Parents passed it down through generations and then their children did the same. They had canning competitions and awards even. This book also talks about drying methods as well, but that isn’t really my topic. There was a canning manual in the back of this book as well which I found incredible. There was even pictures depicting the method to use for canning. It was very insightful.
This is a patent on the process of canning. This concept was patented in 1969. That is an incredibly late time for the patent to come out for this process since canning had been happening since the 1800’s. There are many different processes, this happens to only be one of them, however, it is the general process used for canning preservation. This patent focuses mainly on the portion of the process where sterilization is key.
Look further into standards due to an error opening the document found. (AATCC Formadehyde Released from Fabric, Determined by: Sealed Jar Method)
I’ve decided to choose food preservation. I selected this for the simple fact of the matter that I am intrigued as to how food had been stored and preserved in the past. I know that many of the food related deaths had to do with food being spoiled in the past. I’m curious as to how the idea of food preservation has come about and how even the thought of saving food had come to mind. In my prior research, I really only looked into airtight sealing of food to keep bacteria out, yet there is much more that I can follow and touch on with that. There are some types of airtight seals that require the use of other preservation tactics as well, which will come in handy for my paper and keeping a solid and thorough topic. There are other forms of preservation as well, however I only plan to look at the long term preservation options and possibly slightly touch on the shorter term food saving tactics. I don’t plan to work with refrigerators or that sort of preservation as much as food storage types. I will touch base on how food must be preserved before being contained, that will be one of my main questions in fact. How does food preservation truly work if food is not preserved beforehand? How has food preservation evolved? Has food preservation come to a standstill or is it continuing to become more efficient and how? If continuing to prosper, how might it be changing to further preserve food? Has it really changed much at all from the past? Why do these methods of preservation work? Who and why did they have the reason and means to come up with the idea of food preservation.