Posts Tagged ‘cooking’

Check out my new post on I’ll Make It Myself about gendering the “new domesticity,” DIY food, and second- and third-wave feminisms.

I'll Make It Myself!

[note: this was edited to update terminology in 2016]

A friend linked a really interesting article from the Washington Post: Emily Matchar‘s “The new domesticity: Fun, empowering or a step back for American women?” (26 Nov. 2011). I know this article is nearly a year old, but it demands contexualization. In this piece, Matchar discusses American women’s new-found passion for cooking, crafting, and DIY projects and her concerns about the relationship between feminism and “domesticity.” To elaborate, she writes,

My grandmother died nearly a decade ago, but I can imagine how puzzled she’d be to behold my generation’s newfound mania for old-fashioned domestic work. Around the country, women my age (I’m 29), the daughters and granddaughters of the post-Betty Friedan feminists, are embracing the very homemaking activities our mothers and grandmothers so eagerly shucked off. We’re heading back to jam-canning and knitting needles, both for fun and for a greater…

View original post 2,329 more words

Read Full Post »

For those of you who follow my posts about gender, head over to my food blog to read my analysis of masculinizing foods for Father’s Day.

I'll Make It Myself!

There are few phrases I hate more than “guy food.”

As it’s now mid-June, Father’s Day has come and gone, and, like any proper holiday, we celebrate it with food. However, as a food blogger and perpetual recipe-hunter, I’ve been bombarded with so many blog posts, articles, and recipe suggestions for “guy food,” “guy-friendly food,” and “meals for dad” that I’m starting to wonder if the gender police are about to knock on my door and arrest my husband and me for willful negligence of the hunter-gather roles we so clearly agreed to in our wedding vows. Because all gender roles are totally fixed and set from time immemorial, and culturally-informed personal preferences have nothing to do with food consumption!

Somewhere along the line, American culture decided that cooking meat over charcoal was the epitome of manly cookery, as it combines the three tenets of heteronormatively masculinizing your home-life: gadgets…

View original post 2,225 more words

Read Full Post »

I’ve decided to make a separate blog for my recipes and food culture/tourism posts; while there will be no future Expat Chef posts on this particular blog, please bookmark/add I’ll Make It Myself!.


Read Full Post »

In which delicious pumpkin things are cooked, but our heroine’s poor fingers are spared.

Japan’s fall foods include chestnuts, eggplants, and pumpkin, among many others. My gym has a farmers’ market attached. (See, I told you we were country out here!) Kabocha, the smaller, sweeter Japanese cousin of the pumpkin, is super cheap there–100 yen (90 cents) will buy you a whole pumpkin, whereas the supermarket sells whole pumpkins for as much as 500 yen ($4.50) a pop. Suddenly, bargain-hunting mode struck me, and I had more pumpkins than I knew what to do with.

Here are two simple kabocha recipes you can make at home.

Read Full Post »

And indeed, a battle it was.

My friends tease me for blogging/discussing food basically non-stop, but I think about food preparation A LOT these days. I want to experience the food of this country, and so I wind up buying bags of vegetables, nuts, and fruit that I have no idea how to prepare, then learn–and then I have all sorts of Iron Chef war stories to tell. Remember my post on edamame?

Well, chestnuts are in season right now, and what is more delicious than chestnut-flavored everything? I got some chestnut gelato from the local gelato place; I’m sure grocery stores that actually carry Kit Kats have chestnut-flavored Kit Kats right now. Fall is in the air, and it was time for GAIJIN CHEF: CHESTNUT BATTLE.

From www.familiesonlinemagazine.com

I found a simple recipe for chestnut rice in my bilingual cookbook and a recipe for matcha-chestnut cake in my rice-cooker cookbook, so I decided I was going to cook all my chestnuts and go crazy with the cookery.

First, how do you cook a chestnut? There are several methods, all of which are PAINFUL.

Read Full Post »

Rural life has so far proven to be great for my wallet and bad for my sanity.

I adore edamame, the soybeans you cook and serve in pod. I buy them frozen in the States all the time. They are high in protein and fiber (no, you don’t eat the pod), low in calories and fat, and overall, delicious. Generally, all you have to do is boil them for 5-10 minutes, and you’ve got yourself a healthy snack or side-dish.


Read Full Post »