Today I would like to analyze a restaurant review. "Patois: When this Jamaican-Chinese-Canadian kitchen goes off-menu, good things happen."(http://www.theglobeandmail.com/life/food-and-wine/restaurant-reviews/patois-when-this-jamaican-chinese-canadian-kitchen-goes-off-menu-good-things-happen/article20578701/?cmpid=rss1)
Does the reviewer show any special "insider" knowledge of the chefs or the restaurants's plans for the future?
No, they didn't.
What is the writing style of the review?
It is easy to read because it is not so complex. It is like taliking.
Does the reviewer include a convenient grid?
No, they didn't.
What additional information can you find out about the restaurant from their website?
SNS service is useful. So, I thought SNS is good additional information.
Based on the review, would you and your partner like to try this restaurant?
Yes. It is easy to read, so I can imagine the atmospher. I want to go to the restaurant with my friends.
Next, I will analyze a video "Vegan Restaurant Review Sadie's Diner".
https://www.youtube.com/watch?v=rN09G0E5eV4
What is focused on in the review?
It is sadie's dinner.
How does it differ from the written review in presentation and content? What does have it have in common among these two?
I think the difference is that there are two people. We can know more information than one. Also, we can get other information and know menues.
Are chefs, owners, managers, or restaurant staff featured in the video?
No, they aren't.
What criticisms do you have of the video?
I want to focus on chefs. I think it is more interesting to focus on chefs because they have many knowledges about dishes.
2015年1月8日木曜日
Jamica's delicious chicken
Hello. Today I went to Brooklyn Diner with Keisuke. It's located in Setagayaku, Tokyo. Brooklyn Diner is very near to "komazawa daigaku" station.
I ordered chiken plate which is the most popular in this restaurant.
It was so good. The rice tastes like coconuts, so I was surprised.
The dish is derived from Bloocklin.
The chicken is famous in Jamica and America.
Restaurant evaluation
Total 73/80
TIme
18:00 We arrived and entered Brooklyn Diner.
18:05 We ordered dishes and drink.
18:08 Cidre were served.
18:20 Jerk chicken were served.
18:30 Two cup of water were served.
18:35 The clerk cleared our dishes plates.
18:45 We paid money and left the restaurant.
In conclusion, we had good time. The taste was so good and the drink also good.
I ordered chiken plate which is the most popular in this restaurant.
It was so good. The rice tastes like coconuts, so I was surprised.
The dish is derived from Bloocklin.
The chicken is famous in Jamica and America.
Restaurant evaluation
Service
| |
Greeteing
|
4/4
|
Uniforms are clean
|
3/4
|
Friendly
|
2/4
|
Restaurant
| |
Clean
|
3/4
|
Tables and chairs set orderly
|
4/4
|
Noise level acceptable
|
4/4
|
Music volume and type appropriate
|
4/4
|
Smoking area apart from usual seat
|
1/4
|
Server
| |
Served in appropriate time
|
4/4
|
Clear dishes
|
4/4
|
Serve appropriate condiments
|
4/4
|
Dishes
| |
Quality
|
4/4
|
Taste
|
4/4
|
Temperature
|
4/4
|
Value of menu
|
4/4
|
Total 73/80
TIme
18:00 We arrived and entered Brooklyn Diner.
18:05 We ordered dishes and drink.
18:08 Cidre were served.
18:20 Jerk chicken were served.
18:30 Two cup of water were served.
18:35 The clerk cleared our dishes plates.
18:45 We paid money and left the restaurant.
In conclusion, we had good time. The taste was so good and the drink also good.
Restaurant Information:
東京都世田谷区駒沢1丁目5-9 ニックアーバンハイム駒沢公園１Ｆ
TEL: 050-5868-3524 (Reservation Only)
03-6805-2981 (Inquiry Only)
Mon. to Fri.: 11:30-15:30 (L.O. 15:00)
18:00-23:30 (L.O. 23:00)
Sut. to Sun. and a holiday: 11:30-16:00 (L.O. 15:30)
17:00-23:30 (L.O. 23:00)
Thursday and New Year's holiday are regular holiday.
Smoking is OK all the table
2014年11月20日木曜日
Youtube
I read the book about American food, and I am now reading the history of the American food.
So, I wathed this.
https://www.youtube.com/watch?v=3O_21QNiBd8
It is easy to understand and not so long, so you can understand easily.
I learned the history of American food.
So, I wathed this.
https://www.youtube.com/watch?v=3O_21QNiBd8
It is easy to understand and not so long, so you can understand easily.
I learned the history of American food.
2014年11月13日木曜日
Never Sceconds
What do you think of Martha Payne and what she accomplished?
She is a little girl yet, but she can write the blog better than us.
she accomplished to tell us the importance of the food.
What are your memories of your school lunches?
I did not like school lunchs because it was not good.
However, I enjoyed the lunches with my classmates, so I remember the time.
Did you feel that you had any input on the nature or quality of your school lunches? I felt input when I was elementary school student because there were so many types of vagetables.
What do you think of the dining facilities at AGU and how do you think they can be improved?I think there are many menues in AGU and it is good point.
However, the time of serving is so slow, so they work with more people. it is need more workers.
What creative way(s) do you think we (individually or as AGU students) can help others in the world less fortunate than us...especially in connection to food? We should send foods to ather countries. We have so many foods in the markets or shop and we often do not use these commodities. So, if there are many foods, we should send it to the countries and help people.
She is a little girl yet, but she can write the blog better than us.
she accomplished to tell us the importance of the food.
What are your memories of your school lunches?
I did not like school lunchs because it was not good.
However, I enjoyed the lunches with my classmates, so I remember the time.
Did you feel that you had any input on the nature or quality of your school lunches? I felt input when I was elementary school student because there were so many types of vagetables.
What do you think of the dining facilities at AGU and how do you think they can be improved?I think there are many menues in AGU and it is good point.
However, the time of serving is so slow, so they work with more people. it is need more workers.
What creative way(s) do you think we (individually or as AGU students) can help others in the world less fortunate than us...especially in connection to food? We should send foods to ather countries. We have so many foods in the markets or shop and we often do not use these commodities. So, if there are many foods, we should send it to the countries and help people.
2014年11月6日木曜日
Continue reading book
Hello. I have read some pages of my book. the content is about American food hystory. There are many kinds of events in America, and the food culture is changed. It is difficult to understand, but also I have fun. I will continue reading.
2014年10月23日木曜日
Introduction
I'm Taichi Nagayama.
I'm now interested in contemprary American food, so I chose this book.
Title: Food and culture in contemporary in American fiction
Author:Lorna Piatti-Farmell
Year of publication: 2011
Establishing an interdisciplinary connection between Food Studies and American literary scholarship, Piatti-Farnell investigates the significances of food and eating in American fiction, from 1980 to the present day. She argues that culturally-coded representations of the culinary illuminate contemporary American anxieties about class gender, race, tradition, immigration, nationhood, and history.
I'm now interested in contemprary American food, so I chose this book.
Title: Food and culture in contemporary in American fiction
Author:Lorna Piatti-Farmell
Year of publication: 2011
Establishing an interdisciplinary connection between Food Studies and American literary scholarship, Piatti-Farnell investigates the significances of food and eating in American fiction, from 1980 to the present day. She argues that culturally-coded representations of the culinary illuminate contemporary American anxieties about class gender, race, tradition, immigration, nationhood, and history.
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