#davie food

[brockdavis]

Recently, while staring far too long at a potato chip, it occurred to me that the ridges could possibly be used to create a lenticular effect. So I got out some chip dip (and the smallest paint brush I have) to test it out. I started with a simple 2-frame illustration of a football and a basketball, then I painted a little sour cream and onion dip bird. 🥔🕊️ - via my new @brockdavisart instagram

[joscribbles]

i just can’t get you out of my head 🎵

[your-fav-is-food]

Fred Durst from Limp Bizkit and Jonathan Davis from Korn are food!

Requested by: Anon

[theknucklehead]

I gotta say, watching the Garfield movie makes me hungry.

They did a good job at animating the food to look delicious.

[ghostharvester]

To be loved is to be fed.

[jeremydaviesarchive]

prison boyfriends for sure

[lastmidtownshowmp3]

Just Davy trying to lure some sap into the water!

[ms-skaterat]

Taskmaster Series 16 Episode 4 - Dynamite Chicks

[ginachindavis]

BOOTS IN SPACE! 🌌🚀 [digital collage, 2024]

⚡has print!⚡

[cloudberrylane]

Task: Destroy this cake. Most beautiful destruction wins. You have 30 minutes. Your time starts now.

With knives:

"...you sliced that cake up like it was a body." "He claimed at the time he turned it into a clock." "And then you said, this is my showstopper, and then you walked out." "I can't even remember doing that task." "Exactly what a serial killer would say."

Turn it into a heart:

Powerful metaphor for the age difference. An emoticon, if you will. That's what the kids do these days.

With fireworks:

*tastes the cake afterwards* *almost throws up*

Put it in the washing machine:

It didn't destroy the washing machine. But for 3 days after, some cake kept coming up into the kitchen sink. Genuinely, for some reason, they are connected.

Smash it on the table:

She had half an hour. She used 8 seconds of that.

[empirearchives]

Citizen Cooks in the Age of Napoleon

Excerpt about the role of cooks in France after the abolition of culinary guilds, and how they navigated a world which demanded for them to find new ways to stay relevant and prosperous. From Defining Culinary Authority: The Transformation of Cooking in France, 1650-1830 by Jennifer J. Davis:

French cooks sought new sites upon which to rebuild the authority of culinary labor. Throughout the early nineteenth century cooks increasingly adopted scientific terms to demonstrate their reliability and profound knowledge of the culinary arts. Such language communicated the author's education and distinction, just as an appeal to an elite patron had done in the 1660s and referral to a cook's professional expertise had done in the 1760s. The rhetoric and institutions of scientific knowledge also provided a means of distinguishing men's work from women's in the post-revolutionary era. During the early nineteenth century, cooks' claims to scientifically valuable savoir-faire rested on three crucial points of culinary innovation: food preservation, the improved production of bouillon, and gelatin extraction.

As these processes left the realm of traditional knowledge and became sites of scientific inquiry by tradespeople and amateurs alike, cooks sought to maintain authority in this arena by including scientific terms and theories in cookbooks, advertisements, and government petitions.

Two factors encouraged cooks' claims to scientific knowledge during this era. First, when Napoleon Bonaparte took the reins of government as first consul in 1799 and established himself as emperor in 1804, he raised medical doctors and academic scientists, Idéologues, to positions of political prominence. From these posts, the Idéologues subsidized experiments and inventions deemed useful to the nation and encouraged the popularization of science in the public sphere through state sponsorship of exhibitions and print forums. The Idéologues particularly supported research related to food preparation and preservation that might benefit France's armies and navies, with obvious benefits for professional cooks. Many cooks presented their particular techniques to the government during this time, seeking both financial recompense and public acclaim. Second, a voluntary association closely allied with the Idéologues' vision, the Société d'encouragement pour l'industrie nationale (Society for the Encouragement of National Industry), provided a forum in which formally trained scientists, politicians, merchants, artisans, and curious educated men might unite to address questions that inhibited French science and industry.

Together, these men sought to develop a more coherent program for industrial advancement than any one group could achieve independently. The society explicitly sought to join scientific knowledge to artisanal practical expertise, recognizing that each group had strengths that would benefit industrial development. This association invested heavily in three diffuse projects that eventually infused the most basic culinary processes with scientific awareness: new methods of food preservation to benefit the nation's armies and navies, new methods of stock preparation to sustain the nation's poor, and new methods of extracting gelatin from bones to improve hospital and military diets at little added expense.

[punkeropercyjackson]

Fine cuisine😤😤😤😤😤🤌🏼🤌🏼🤌🏼🤌🏼🤌🏼

[angelstills]

S4, Ep 13: The Good Fight (2002) Sex and the City (1998-2004)

[incorrectpnatquotes]

Davy Jones: Can we PLEASE just eat somewhere else? Fauxbia: The monster podcast GAVE their PIZZA a 10/10. Davy Jones: We've been standing in line for over an HOUR! Razor Rex: AND APPARENTLY THE SPAGHETTI IS WORTH THE WAIT! Fauxbia: Sorry, BOSS. Looks like you're OUTVOTED. Davy Jones: I can't believe this is the third mutiny this week.

[jackienautism]

body types i guess. ill have to draw hannah and beth someother time im just most used to these fuckers and have had a lot of tinme to think abt it

[maudeboggins]

a few hollywood recipes from 1938: loretta young’s chess pie, chico marx’s potato pancakes, and bette davis’ ginger bread