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NYNM

  • Total Posts: 3037
  • Joined: 6/16/2005
  • Location: New York, NY/Santa Fe, NM
NYU Sat, 02/4/06 6:44 PM (permalink)
Just picked up a course catalog from New York Unviersity. Yup, here it is: a college course called "Hamburger Heaven".

America's love affair with hamburgers borders on obsession, and no one may know more about our delicious cultural icon than George Motz. Motz ate his way through dozens of burgers while traveling the country for over two years in search of the eight that would become the stars of his film, Hamburger America, in which he showcases America's best burgers, and the people behind them. A screening of the acclaimed independent film is followed by a discussion with the filmmaker and a tasting of some innovative burger creations by executive chef, Paul Simon of the NYU Torch Club. No discounts apply to the course. No grades are given for this course.

But, shouldn't there be grades (and a final exam?)
 
#1
    Sundancer7

    RE: NYU Sat, 02/4/06 6:48 PM (permalink)
    I do not know about the grades but I agree that burgers shoule be upgraded, made more tender and more delicious. I hope this site would improve burgers USA.

    Paul E. Smith
    Knoxville, TN
     
    #2
      NYNM

      • Total Posts: 3037
      • Joined: 6/16/2005
      • Location: New York, NY/Santa Fe, NM
      RE: NYU Sat, 02/4/06 8:35 PM (permalink)
      quote:
      Originally posted by Sundancer7

      I do not know about the grades but I agree that burgers shoule be upgraded, made more tender and more delicious. I hope this site would improve burgers USA.

      Paul E. Smith
      Knoxville, TN

      Sorry, I don't get it...is your comment a non-sequitur?
       
      #3
        Greymo

        • Total Posts: 3666
        • Joined: 11/30/2005
        • Location: Marriottsville, MD
        RE: NYU Sat, 02/4/06 9:35 PM (permalink)
        quote:
        Originally posted by NYNM

        quote:
        Originally posted by Sundancer7

        I do not know about the grades but I agree that burgers shoule be upgraded, made more tender and more delicious. I hope this site would improve burgers USA.

        Paul E. Smith
        Knoxville, TN

        Sorry, I don't get it...is your comment a non-sequitur?



        Yeah.....I think you hit the nail on the head!
         
        #4
          Scallion1

          • Total Posts: 418
          • Joined: 7/20/2004
          • Location: Yonkers, NY
          RE: NYU Sun, 02/5/06 12:59 PM (permalink)
          Maybe it's a play on words, grades as in marks for completing a course v. grades of beef?
           
          #5
            NYNM

            • Total Posts: 3037
            • Joined: 6/16/2005
            • Location: New York, NY/Santa Fe, NM
            RE: NYU Sun, 02/5/06 1:36 PM (permalink)
            Maybe he should teach the course? (Grad level: Postmodern Theories of Social Construction of Burgers in a Multiracial, Transgendered, PostColonial State?)
             
            #6
              Scallion1

              • Total Posts: 418
              • Joined: 7/20/2004
              • Location: Yonkers, NY
              RE: NYU Sun, 02/5/06 2:26 PM (permalink)
              I think that the actual course name is "Semiotics of Deconstructed Chuck of Beef With Reference to Various Caloric Input Systems"
               
              #7
                NYNM

                • Total Posts: 3037
                • Joined: 6/16/2005
                • Location: New York, NY/Santa Fe, NM
                RE: NYU Sun, 02/5/06 8:30 PM (permalink)
                Hokay!
                 
                #8
                  plb

                  RE: NYU Sun, 02/5/06 10:46 PM (permalink)
                  Go Violets! NYU is a national athletic powerhouse, at least in fencing. Little known fact, Neil Diamond went to NYU on a fencing scholarship.
                   
                  #9
                    GordonW

                    • Total Posts: 924
                    • Joined: 11/13/2003
                    • Location: Chapel Hill, NC
                    RE: NYU Mon, 02/6/06 2:23 AM (permalink)
                    Focusing upon the hamburger as a metaphore for contemporary American cusine and the relationship between the hamburger and other archtypes and paradigms of proletarian culinary channels, students apply their analytical and conceptual skills to the creative and collaborative hamburger process. Aspiring student fry chefs, flat grill technicians, short-order cooks, and forcemeat artists will explore approaches to beef, and as necessary to other meats, in the gound and chopped forms. Creative cullinary collaborations of the 20th century will be explored through readings, lectures, discussions, and viewing videos. A final examination, with a public exposition of work, with include how the student deals with challenges from the consuming public on how issues such as "Do you want pickles and cheese with that?" will represent a significant part of the final grade.
                     
                    #10
                      1bbqboy

                      • Total Posts: 4542
                      • Joined: 11/20/2000
                      • Location: Rogue Valley
                      RE: NYU Mon, 02/6/06 2:49 AM (permalink)
                      ...so the course is on down & dirty, real American Hamburgers, but for the final test, instead of munching those gutbombs, you get Executive Chef Paul Simon's "innovative burger creations". You can call me Al, but I'm beginning to think those folks decrying the state of our education system in America are correct.
                      Were there any pictures in the yearbook of Neil on the fencing team? I'd like to see that. I can picture him parrying and thrusting around the Brill building.
                       
                      #11
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