Items

• 2020-11

  Free drinks?

  I was working at Target in Fullerton, CA while I was going to school for my bachelors degree, as the first year of covid-19 was winding down to its end. On my lunch break, I would usually grab a drink from the Starbucks located inside the store at the front. Usually working there would be a young woman around the same age as myself. Around this time of year I would get myself an iced peppermint mocha, and the first time that I got one there, I asked how much it would be, but the barista smiled behind her mask and said there was no charge. I thought this was a nice perk of the job and thought nothing of it. This became a regular thing until one day I ordered a drink with a different barista working behind the counter. He took my order and then expectantly told me how much my drink would be. I expressed my confusion, but he insisted, and I did not argue. I paid for my drink and went back to the break room. I told some of my coworkers how the barista had made me pay for my drink, and I was met with a confused "yeah... we all pay for our drinks." I probed a little more, and they all assured me that it was not a part of our job to get free drinks at the Starbucks. I smiled as I thought of the usual barista and how special she had made me feel. I was the only one who did not have to pay for my drink while she was working. Maybe that meant that she had feelings for me, or maybe she just decided to express a subtle act of kindness to me in particular. Either way, I felt deeply appreciated in a way that almost no one else made me feel during that year. In a time when strangers could almost have no meaningful interactions, with their faces almost entirely obscured by masks, this person that I didn't even know made me feel more seen than any stranger had in previous years. That peppermint mocha tasted sweeter than any of the others had because of her, even though it was the only one that hadn't been made by her. I still remember the sensation of it.
• 
  2020-03-29

  Homemade Food Tasted Different During the Breakout of COVID-19.

  I have a love for baking and cooking which takes up lots of my time when I'm not doing schoolwork. I love trying new and exciting recipes because food from different parts of the world is like a new historical experience. I was a sophomore in college when the pandemic caused us to go into lockdown. We had just come back from spring break, and I remember getting an email saying that we would be moved to online instruction for the remainder of the semester. I was scared because it really hit me that school would not be the same ever again. Luckily, I did not get COVID, but my dad almost died from it. Everyone in my house was separated which meant I had no social life due to not being able to talk to anyone. I turned to baking as a way for me to not think about my sick dad. I basically lived upstairs from my parents. Whatever I made, I would leave for them on the steps to take. Even though my food was delicious, I lost a sense of taste because I wasn't enjoying it with anyone. Food is about culture and people; they go hand in hand. When you don't have that sense it changes how you feel on a social level. When you cook, you want people to enjoy what you're making.
• 
  2021-02-04

  New tastes during lockdown

  During lockdown, like many others I came in need of something to pass the time, and also like many I turned to cooking. It was something I already enjoyed doing pre-Covid, but had much less time for it. But during lockdown, there was substantially more time to put into trying new things. Trying all these new recipes became a part of my everyday life, ranging from fresh pasta, to chicken parmesan, to birria tacos. Almost all of these were new recipes to me, and the experiences and sensations that came with making them became a core part of what got me through lockdown. The smells of braising meat and stock simmering became something to look forward to each week. The new tastes and smells were something that brought the family together as we were all home, and cooking in our house is not a solitary affair. And each new dish only pushed me further down the rabbit hole of what most would consider way too much effort for a weeknight dinner. The photos attached are final dishes of Chicken Noodle Soup, Chicken Parmesan, and Birria Tacos, along with an in progress photo of the birria taco meat after braising. For recipes, refer to Binging with Babish on YouTube.
• 
  2021-10-17

  A taste of my motherland with a new twist - Rose Tteokbokki

  Amid the COVID-19 pandemic, my favorite pastime was watching various cooking and food story-time videos on YouTube. Yet, there was one video in particular that caught my full wide attention. I remember on May 6th, 2021, at around 10:45 pm PST, this video appeared on my YouTube recommendations. The video thumbnail showed one of my favorite Korean street foods, Tteokbokki (Korean spicy stir-fried rice cakes), but with a new twist! Growing up, I associated Tteokbokki with flavor notes such as the spiciness of the Gochujang and Gochugaru (Korean chili paste and chili powder), the sweetness of the Mulyeot (Korean corn syrup) in which also helps give the rice cakes its glossy shine, as well as using Sogogi dashida (Korean beef stock powder) to further enhance the umami tangy flavor. Of course, there are other variations of Tteokbokki such as Jjajang Tteokbokki (made with Black bean paste) and Gungjung Tteokbokki (made with both Soy sauce and beef) but the modern recipe with the Gochujang never failed to hit all my tastebuds. Well, that was until I discovered the video. The video used the modern Tteokbokki recipe, but also adding in a new twist with ingredients such as heavy cream and milk to give the Tteokbokki a pink color. Because the Tteokbokki resembled the pink colors of a Rose pasta sauce, it became “Rose Tteokbokki.” After watching the video and doing some research on Rose Tteokbokki (I ended up staying up till 3 am) I became convinced and made some for brunch. Making Rose Tteokbokki for brunch was the best decision I ever made because it still kept the delicious flavor notes of the modern recipe but with the extra creaminess and cheesiness thanks to the heavy cream and milk. Also, adding in meats such as sausages and bacon along with Korean wide glass noodles gave the Rose Tteokbokki a unique chewy texture combo. Once I finished up the Rose Tteokbokki, I posted a picture of the Rose Tteokbokki on my social media accounts, and one of my friends who live in Seoul replied with, “Jungeun! You’re also joining the Rose Tteokbokki bandwagon?! Everyone in Korea is rushing to make their own and/or ordering from the delivery apps because of Covid! Once Covid ends, come visit me and let’s eat Rose Tteokbokki together!” Reading my friend’s response left me with a big smile on my face, and it felt great to connect with the motherland even without physically being there through Rose Tteokbokki.
• 
  2021-09

  The comforting smell of cardamom and cinnamon on a Sunday morning

  One of the most defining characteristics of my quarantine has been learning how to bake. After a year and a half, I am finally comfortable kneading, proofing, and baking. I have learned the tell-tale signs of under-proofed and over-proofed bread by touch (slightly indent the bread with the end of your finger and how the dough springs-back will tell you all you need). I have learned to listen for the hollow sound of fully cooked bread. However, one of the greatest joys I have found with baking is filling the house with the smell of cinnamon, sugar, and cardamom on a Sunday morning with my slightly adjusted cinnamon roll recipe from our well-used Betty Crocker’s 1961 New Picture Cookbook (it was my mum’s before me). My family is Scandinavian, and the smell and taste of cardamom is ever-present in Scandinavian baking. Kanalsnegl, klejner, and fødselsdagboller are all delicious Danish and Norwegian cardamom classics. But Betty Crocker’s cinnamon rolls are also highly popular in my house. From this, a fusion roll was born. On Sunday mornings, the house is filled with cinnamon and cardamon of these classic buns. The Betty Crocker recipe calls for two teaspoons of cinnamon filling, but I sub one teaspoon with cardamom. I also add a pinch of cardamom to the butterscotch topping. In a time of stressful uncertainty, the smell of freshly baked rolls with cinnamon and cardamom is like wrapping up in a comfortable blanket. I have attached the recipe if you want to try this sensory smell experience, too.
• 
  2020-11-26

  A New Sense of Taste

  The memory I related is about the difference in taste and smell before I had covid versus after. It is still altered in some ways and did not return as it was before. I still find it jarring eat something that I used to love only to find that it tastes different and I no longer like it.
• 2021-10-14

  Suffering of My Relatives From COVID-19

  Here is a story of how the pandemic affected some relatives of mine who currently live in India. Specifically, they live in Bangalore, in South India. Between January and February of this year, they caught the COVID-19 disease. Perhaps they got it while they were in the central city shopping area doing routine shopping. In any case, it afflicted my relatives strongly. Two of them died, having succumbed to COVID-19. A significant way in which the disease tormented them was in their loss of sense of taste. Once COVID-19 affected them, beyond experiencing much fatigue, chills, and body aches, they could not taste anything. My affected aunt had apparently claimed, "Everything tastes like mud." The loss of taste, fatigue, chills, fever, and breathing difficulty are standard symptoms for the COVID-19 disease, which may appear 2-14 days after exposure to the virus. Also, the pandemic affects different individuals in different ways. The disease progresses in its affecting people, with mild symptoms eventually developing to severe illness. Unfortunately, until the COVID-19 symptoms passed, quarantine measures were taken against my relatives; they were confined within their apartments. As I am close to these people not physically but in a familial sense - as I am currently living in the US – their suffering had a great emotional impact on me; and their welfare means much to me. l can also empathize with Indian COVID-19 suffering, especially the notion of suffering due to lack of taste. Indian culture greatly values cuisine, and taste is an associated factor of cuisine; therefore, loss of taste is quite significant.
• 
  2020-04-07

  Rediscovering the tastes of my childhood

  Some of my earliest memories are of the sights, sounds, and tastes of my grandmother’s kitchen. She passed away almost exactly one year before the stay-at-home order was put in place in Washington State. At that time, I was already an online student working from home and my partner was driving across the state every weekend to work and come back home. When lockdown started, I didn’t realize how cooped up I would feel. I decided I needed to revisit the feelings of my grandmother’s kitchen. Around the same time, my family got a trailer full of boxes of my grandmother’s things. In this box was a handwritten cookbook filled with the recipes and stories from my childhood. There were handwritten letters from my great-grandfather to my grandmother, recipes she had clipped out of newspapers in the 1970s and 1980s, and family recipes I thought were lost when she passed. One of which was a Spiced tea, also known as friendship tea, recipe. For me, this tea is the epitome of Christmas time spent with my grandma. This recipe exists on the internet, but it was never as good as the one my grandmother made. When I found these recipes, I set out on cooking my way through them to pass my time during lockdown. My partner was working remotely so he was home to try them with me. It was an emotional experience for me after the loss of my grandmother and it reminded me how much food can bring people together. This recipe no longer represents Christmas and my grandmother, it now is something that makes me think of lockdown with my own family and how it brought us together. If it wasn’t for the stay-at-home order, I probably wouldn’t have connected to these recipes again and I definitely would never have had to buy tang. The pandemic has brought a greater connection to history and sensory history. The pandemic has also changed the way we experience our senses and even changed those senses for some people. Sensory history shows how people experienced the world around them during the pandemic. If you try this recipe, don’t be afraid of adding more or less of what you like. I don’t know what measurement a scoop is, but as my grandmother always told me, we don’t measure to be perfect we measure with our hearts. My best guess is that there are about 2 tablespoons in a “scoop”. Ginther’s Spice Tea 1 ½ cup Tang 6 scoops lemonade ½ cup instant tea ½ cup sugar ½ teaspoon cloves (or fresh whole cloves) 1 tablespoon cinnamon (or fresh sticks) Combine the above ingredients. Add 2 Tablespoons of mix per cup of hot water.
• 
  2020-05-12

  Smell and taste disorders during COVID‐19 outbreak: Cross‐sectional study on 355 patients, Dell’Era, Valeria ; Farri, Filippo ; Garzaro, Giacomo ; Gatto, Miriam ; Aluffi Valletti, Paolo ; Garzaro, Massimiliano, 2020 (Hoboken, John Wiley and Sons, Inc. Head & neck, 2020-07, Vol.42 (7), p.1591-1596).

  2. Description: Among the most commonly observed effects of Covid-19 on patients are deteriorations (temporary or permanent) of taste and smell (Dell’Era et al. 2020, p. 1591). During the Italian Covid-19 outbreak in 2020, Novara University Hospital conducted a cross-sectional study examining the extent of smell-and-taste related disorders among patients confirmed to have contracted the virus. Results from the study suggest that an overwhelming share of patients experience sharp alterations in both senses, the severity of which differs from subject to subject. While extreme symptoms disappeared a fortnight after subjects participated in the study, a portion of respondents reported lingering sensory effects resulting from the virus (Dell’Era et al. 2020, pp. 1591-96).
• 
  2020-11-10

  Made the worst discovery of my life

  Woman works with covid patients and wakes up one morning to discover she can no longer smell. In the video she goes around the house trying to smell different items. Her face becomes more distraught as she realizes she is not smelling anything. This is a popular Tic Tok video type right now. Many people's first sign that something is amiss is the loss of smell and taste.
• 
  2020-07-15

  Food Creations During Quarantine

  Pre-Quarantine, there was the opportunity maybe once a week to cook something extravagant for dinner; it was always a treat coming home from work and having the house already filled with some aroma that made instantly remember just how hungry I was. As quarantine limited both other responsibilities and the opportunity to go out to eat, the chances to experiment became more frequent. My grandmother had previously run a restaurant years ago, so this became my opportunity to sous chef and learn some of the tricks of the trade. The infrequent aromas of 2019 were replaced by the almost daily culinary adventures that we went on, be it cooking, baking, or anything in between. For myself, and so many others, baking definitely become a type of release to combat the mood swings and general boredom that quarantine offered up on a daily basis. For my cooking escapades, I would usually stray towards the foods that offered comfort, either through their taste or through their smell. Not being restricted by a mask indoors made the simple act of inhaling that much more enjoyable. There was something that was comforting about having those smells wafting through the house, almost a sense of nostalgia not so much for pre-quarantine but for childhood maybe?