Artistic responce




http://www.slide.com/r/DxMUKadq4j8KQp9um8qNUV9fflpwtrkA?previous_view=mscd_embedded_url&view=original

Video

Live Interaction

Kayla Cobb
Mr. Jenkins
Honors English 11
30 April 2009
Live Interaction

Summary:
I interviewed a women named Margaret who has worked at Cakes and Things for eight years under the watchful eye of Louise, the store owner. Louise has been in the baking business for over thirty years and has loved every minute of it. After I interviewed Margaret Walker at Cakes and Things I looked around the bakery at the different baked items. I was allowed to view Margaret decorate a strawberry that was covered in chocolate to look like a tuxedo.

Response:
I watched the detail that it took to decorate a strawberry that way. It took different tools to place the chocolate in such a pattern. The live interaction showed how technology has changed over the years, completely transforming the baking world. It showed how baking is truly an art form and not something to just make some food to eat. The way the food looks has a lot to do with why people want to buy it. Centuries ago people just baked bread to eat it for survival, they did not care what it looked like. Now that there are such creative ways to bake and decorate, people are attracted to buy those foods instead of the ones that do not look good.

Citation:
We are located in the Village In Lorna Shopping Center3309 Lorna Road Suite 2Hoover, Alabama 35216

Interview

Kayla Cobb
Mr. Jenkins
Honors English 11
30 April 2009
Baker Interview
I interviewed Margaret Walker who works at Mrs. Louise’s bakery, Cakes and Things, in Hoover Alabama. She is a middle aged woman who has been working there for eight years. I asked Margaret a couple of questions about her opinion on baking and what she thinks has changed about baking.
Since my project is on the history of baking and how it has changed I decided to interview a baker. The first question I asked Margaret Walker was what her favorite item to bake was. Her response was that it was a tough decision but that her favorite thing to bake would be pound cakes. The second question I asked Mrs. Walker was what her favorite recipe was. She said “Mrs. Louise secret cheese cake recipe”. The third question I asked her was if she thought baking has changed over the years and how. She said that it has definitely changed. Margaret said that it has gotten better with time and because of technology and knowledge in general. The fourth question I asked was what her favorite thing about her job was. She said that her favorite part was getting to learn from someone who has been in the business of baking for over thirty years. The fifth question I asked was if baking decorations and techniques had changed. Her response was that baking has turned into a more artistic field and now includes the imaginations of different people.
This interview with a baker has proved my research on the topic. Baking has changed into more of an artistic and creative field when it comes to decorating cakes and
all of the other types of baked goods. Also she proved that baking has changed because of the different technologies used now to bake.
Citation:
Walker, Margaret. Personal Interview. 28 April 2009.

Bake Wise

Kayla Cobb
Mr. Jenkins
Honors English 11
30 April 2009


Bake Wise

Summary:
Bake Wise was written by Shirley O. Corriher. She wrote this book that contains the “mysteries of baking ”, as the book says. The book tells the secrets of why cakes and muffins deflate and become dry. She even reveals why cookies crumble. She describes many different techniques in this book. One is that brushing a puff pastry with iced water will make the pastry easier to roll, crating flakier, lighter, and more puffy pastries. In the book Shirley O. Corriher tells of the expertise of many different chefs that she admires, such as French pastry chef Gaston Lenotre. The book also contains some of Shirley’s and other’s recipes.

Response:
This book really shows how far baking has come. Looking back on the ancient times when bread was baked out in the sun on a hot rock baking has definitely transformed. It has gone from baking on that rock in Egypt to trying to figure out ways to perfect the puffy part of a pastry puff. Baking is most definitely an art now. It is now more than the taste but the way it looks.

Citation:
Corriher, Shirley . Bake Wise. New York City: Scribner Book Company, 2008. Print.

critical review 7

Kayla Cobb
Mr. Jenkins
Honors English 11
30 April 2009


Chocolate Dome Cake Video

Summary:

This video shows Michel Richard bake a chocolate dome cake. The first thing he does is chop some chocolate off of a chocolate block and melt it. Then he started to make a dome shaped cake in a bowl. He made his own whipped cream in a machine. With things like four eggs salt and sugar. He poured that into his dome shaped cake bowl. He cooked that in around thirty five minutes. For decoration he dips leaves in chocolate and places them around the cake. He also sprinkles cocoa powder all over the cake. He also places raspberries to surround the cake. He places more leaves and raspberries on the top of the cake placed in a decorative pattern.

Response:

As Michel Richard bakes this chocolate dome cake which looks incredible he shows the artistic side of baking. There are precise artistic things that he did to make the cake taste and look amazing. If it was not for the newly discovered artistic side of baking this dome shaped cake would not have been possible. The video demonstrated that baking has been transformed from a simple square flat cake to being able to create a dome shaped cake. The raspberries and chocolate leaves probably were not a necessity of the cake but it did seam to complete the look of the design. This shows how baking has changed over time which contributes to my topic of how baking has developed over time.

Citation:
“Chocolate with Michel Richard”. Lessons With Master Chefs. Julia Child. PBS station. 1993. 29 April 2009