Category Archives: Becoming a RD

Stopping to smell the roses… and the honey cake

As you would expect of an aspiring dietitian, I have a thing for farmer’s markets. When people ask me about my hobbies, I usually tell them I like to go to markets and grocery stores for fun. Probably not as common among dietetic students is my adoration of European bakeries. A bit of self reflection tells me I keep searching out local Jacksonville bakeries because I am pining for my friends Agi and Aaron Groff and their charming little 4 Seasons Bakery near St. Louis, Missouri. Or it could be that I really love yummy pastries. But at any rate, today I took a break from all the studying and paper writing for my classes, working at my jobs, and wedding planning (just 50 days, y’all!)  and visited the bustling Riverside Arts Market to get a little fresh air. I bought the usual suspects: a big bunch of kale and some tomatoes from Black Hog Farms and some really sweet and creamy white radishes from Down to Earth Farm. As I strolled toward the river in search of a snack, I spotted a sign that said “European Bakery” and immediately thought of my Midwestern friends. The tent belonged to Mina’s Bakery,(with a brick and mortar location at 9965 San Jose Blvd. in Jacksonville) and there were lots of great-looking confections available. I chose a slice of medovik because it looked like heaven: 10 layers of a light colored cake with some creamy looking icing between each layer. Almost as an afterthought, I remembered to ask, “What is it?” The kind gentleman informed me it was a Russian honey cake and that it would be quite lovely with some coffee. And Oh! Was he ever right! Heavenly layers of honeyed cake with a delicious cream cheese icing in between. Just a couple of bites and I was so satisfied!

Mina’s Mister and their pretty pastries

So, content with my yummy treat and the fresh air, I headed back home. Because Spring Break is still a week away and I have a bazillion things due before then. Which can be overwhelming until I remember that this is a journey, and an incredibly fun and fulfilling one at that. And as long as I remember there is always time for a little cake in my life, I’ll be just fine.

My Foodie Reading Wish List Just Got a Whole Lot Longer

Usually they are arranged by height and topic, but I'm off my game it seems

Usually they are arranged by height and topic, but I’m off my game it seems

My classes at UNF resumed again last week for the Spring semester and I’m pretty stoked about them. Classes titled such names as “Community Nutrition” and “Food Science” make me swoon with pleasure just thinking of all the cool stuff I am going to learn (nutrition nerd alert). Another class I am really enjoying is “Food, Health, and Society” which, according to the syllabus, is described as “an analysis of how social, psychological, cultural, historical, political, and ecological factors impact food, nutrition, and society.” I mean, really. How cool does that sound?! We are talking about such topics as: “Why do people eat bugs?”, “Why do people eat people?”, and “Who invented the fortune cookie anyway?”The answer is usually found within a culture’s traditions or norms – except in the case of this harrowing tale (more on that later). I also enjoy the class because the professor is one of my favorites, eternally cheerful and even occasionally chuckling at her own jokes, which I find absolutely endearing. Oh, and she has real life dietitian experience out the wazoo, plus she’s organized and on the ball. An organized professor is one of the many quirky things that just make my little Virgo heart oh-so-happy.

I only wish I would have received her syllabus a long time ago, because in it, she put a list of 32 recommended books relevant to the class which are authored by the likes of Michael Pollan (already read those), Marion Nestle (read that one too), and Wendell Berry (yup). But there are SO many other authors there that I don’t recognize and it feels good to have these books recommended by an actual professor/ RD who I know. It can be so overwhelming going to the foodie section at the bookstore because you don’t know if the one you spend your precious book money (I don’t have a shoe or purse fund; I have a book fund) on is going to be a bunch of malarkey or not. Now I can systematically work down this list (Virgo) and by the end, I will really know my stuff! And you can too, because I’m going to share it with you! You’re welcome!

Recommended Reading List for Food, Health, and Society, Spring 2013, Nutrition and Dietetics Program at UNF

(Compiled by Dr. Judy Perkin, RD)

Beardsworth, A. and Keil, T. Sociology on the Menu: An Invitation to the Study of Food and SocietyLondon, UK and New York, New York: Routledge, 1997

 Belasco, W. Meals to Come-A History of the Future of Food. Berkley/Los Angeles/London: University of California Press, 2006.

 Bendiner, K. Food in Painting- From the Renaissance to the Present. London: Reaktion Books, Ltd., 2004.

 Berry, W. Bringing It To the Table- On Farming and Food. Berkeley: Counterpoint, 2009.

 Bower. A ( Editor). Recipes for Reading: Community Cookbooks, Stories, and Histories. Amherst, Massachusetts: University of Massachusetts Press, 1997.

 Cary, N. Hunger and Thirst: Food Literature. San Diego: City Works Press, 2008.

 Chapman, P. Bananas- How the United Fruit Company Shaped the World. Edinburgh, New York, and Melbourne, 2007.

 DeGregori, T.R. Bountiful Harvest: Technology, Food Safety, and the Environment. Washington, D.C.: The Cato Institute, 2002.

 Fagone, J. Horsemen of the Esophagus: Competitive Eating and the Big Fat American Dream. New York, New York:  Random House, Inc., 2007.

 Fisher, C. The American Cookbook: A History. Jefferson, North Carolina:  Mc Farland and Company, Inc., 2006.

 Goody CM, Drago L. Cultural Food Practices.  Chicago, Illinois: American Dietetic Association, 2010.

 Haber, B. From hardtack to home fries: an uncommon history of American cooks and meals. New York, New York: Free Press, 2002.

 Jacobson. M.F. Six Arguments for a Greener Diet. Washington, D.C.: Center for Science in the Public Interest, 2006.

 Kittler, P.G. and Sucher, K.P. Food and Culture. Fourth Edition. Belmont, California: Wadsworth/Thomson Learning, 2004.

 Koeppel, D. Banana-The Fate of the Fruit that Changed the World.  New York, New York : Penguin Group, 2008.

 Manring, M.M. Slave in A Box: The Strange Career of Aunt Jemima. Charlottesville and LondonUniversity of Virginia Press, 1998.

 Meiselman, H. L. Dimensions of the meal: the science, culture, business, and art of eating.  Gaithersburg, Maryland: Aspen Publishers, 2000.

 Nestle, Marion.  Food Politics: How the Food Industry Influences Nutrition and Health.  Berkeley, Los Angeles, London: University of California Press, 2002,2007.

 Neuhaus, J. Manly Meals and Mom’s Home Cooking: Cookbooks and Gender in Modern America. Baltimore, Md. And London, UK.: The Johns Hopkins University Press, 2003.

 Petrini, C. Slow Food: The Case for Taste. New York: Columbia University Press, 2001.

 Pollan, M. The Omnivore’s Dilemma: A Natural History of Four Meals. New York, New York: Penguin Group, 2006.

 Pollan, M. In Defense of Food: An Eater’s Manifesto.. New York, New York: Penguin Group, 2008.

  Reichel, R. Tender at the Bone: Growing Up At the Table. New York: Broadway Books, 1998.

 Robin, M-M.  The World According to Monsanto- Pollution, Corruption, and the Control of Our Food Supply.  New York: The New Press, 2008.

Schenone, L. A Thousand Years Over a Hot Stove: A History of American Women Told Through Food, Recipes, and Rembrances. New York/London: W.W. Norton and Company, 2003.

 Schofield, M.A. ( Editor) Cooking By the Book: Food in Literature and Culture.  Bowling Green: Bowling Green University Press, 2008.

 Schlosser, E. Fast Food Nation: the dark side of the all- American meal. Boston, Massachusetts: Houghton Mifflin, 2001.

Theophano, J. Eat My Words: Reading Women’s Lives through the Cookbooks They Wrote. New York, New York: Palgrave, 2002.

 Toussant-Samat, M. History of Food. New York, New York: Barnes and Noble Books, 1987/1992.

 Wenger, S.K. and Jensen, J.K. The Book Lover’s Cookbook- Recipes Inspired by Celebrated Works of Literature and the Passages that Feature Them.  New York: Ballantine Books, 2003.

 Wilk, R. Home Cooking in the Global Village: Caribbean Food From Bucaneers to Ecotourists.  Oxford, UK and New York, New York, 2006.

 Zimmerman, S. Food in the Movies.  Second Edition.  Jefferson, N.C.: Mc Farland and Company, Inc. , 2010.