Workmanship of certainty

You know what I love about cooking? You know that if you add…. It will get thick. It such a comfort’ - Julie and Julia. (2009)

Recipes provide people with a degree of certainty. Everything is given and it is usually difficult to go wrong. A recipe provides a guideline or a framework to produce a desired outcome. Equipment, ingredients and step by step instructions provide the baker with an element of certainty to get the desired result. Basic chemistry within food provides the baker with an element of certainty. For example eggs are used to bind ingredients; baking powder will make a cake or muffin rise. 

The degree of certainty caters for the use of baking within a variety of occupational therapy contexts. Haley, L. and McKay, E 2004 states that engaging in baking can improve concentration, increase co-ordination and build confidence, leading to an increased feeling of self-esteem. Porter et al (1999) suggested that the successful performance of purposeful activity promotes feelings of competence.  The degree of certainty that recipes provide us gives therapists a useful tool to increase the confidence of clients as well as working on various motor and process skills.

References

Haley, L. & McKay E. A. (2004). ‘Baking gives you confidence’: Users’ views of engaging in the occupation of baking. British Journal of Occupational Therapy, 67(3), 125-128

Porter J, Capra S, Watson G (1999) Food skills of people with chronic mental illness; the need for intervention. British Journal of Occupational Therapy, 62(9), 399-403.

My failed fudge.. (this weeks reflection on baking)

This week I choose to stick with the fudge theme. I returned to my childhood memories of making fudge remembering that I come from a family of brilliant fudge makers and was always praised on my excellence in baking chocolate fudge. Due to not living in my family home and having access to the Edmond's cook book which contains the recipe for the fudge which I have made over the years I decided to use the internet to find a basic fudge recipe. In my success I used a basic chocolate fudge recipe which was aimed at ‘kids in the kitchen’. This seemed appropriate. My gut feeling thought that the amount of butter on this recipe seemed to be a lot less than the fudge id always made, and to quote Julie and Julia 2009 ‘you can never have too much butter’. 

I decided to stick with this recipe and carry on with my baking. As the fudge came together in the pot the aromas sailed around the house alluring my two male flat mates into the kitchen. This aesthetic property is the first thing that can bring people together to establish a social element around the activity of baking.
Whilst cooking the fudge i decided to have a little taste - which i beleive is essential when you are baking ' the cooks prioritive' as my mother would say. I didnt take into account that what i was tasting was literally burning sugar and burnt the roof of my mouth. However i did learn that if you burn the roof of your mouth scrape the burnt skin off and it heals faster and doesnt feel as weird. - Yuk, I know.

To my surprise I seemed to begin to burn the fudge and my thick decadent looking liquid began to go grainy! Bruce B. (2007) reflects on the art to making good fudge.  ‘The secret to successful fudge is to get micro crystals forming from the sugar at exactly the right time so they are small enough that they don’t feel grainy on your tongue’ Bruce B. (2007).
I quikly put the pot back on the element and added more milk - i think i did this because i always remember my mother adding more of something when food was looking disastrous. I waited until I had some kind of fudge like consistancy and put it into the dish to set. A crumbly sugary disaster. I looked at my fudge and felt embarrassed with myself. I stuffed up fudge, the sweet which I was excellent at making as a child. 

I went with the recipe and my fudge turned out to be rather grainy and crumby. I was disappointed however the flat mates enjoyed the taste which essentially is what baking come down to. Or is it?

Lesson learnt – Perhaps it wasn’t a good recipe over the internet, or maybe it was the different physical environment, or could it possibly be the fact that my mother wasn’t there for guidance and support?

References

Bruce B. (2007), A taste of history the stories behind our favourite foods. David Bateman LTD. Auckland New Zealand.

Ephron N. Julie and Julia. (2009).

P.S. I have decided not to post this recipe however I strongly recommend the Edmond cook book for making chocolate fudge.

Affordances - Health

The activity of baking can be shaped by people’s views of health. Some people avoid baking at all costs due to various diets or beliefs and values around food. Baking as an activity in an occupational therapy sense is used as a way of improving one’s health.  Haley, L. & McKay E. A. (2004) states that food preparation skills serve a range of purposes including skill development to support independent living, providing a leisure or work activities and offering opportunities for social engagement with others. It has been proven that engaging in baking also improves concentration, increased co-ordination and built confidence, leading to an increased level of self-esteem.

20/20 a New Zealand current affairs show interviewed people who undertook extreme diets for health purposes. This highlights how the activity of baking can be inappropriate for certain client groups. This programme looked specifically at the diet of competitive body builders who shaped their diets due to their lifestyle. This is also evident in diabetics who have to monitor their sugar intake.

Reference

http://tvnz.co.nz/20-20/2020-s2011-e24-video-4415698 - received Saturday 24th September.

Haley, L. & McKay E. A. (2004). ‘Baking gives you confidence’: Users’ views of engaging in the occupation of baking. British Journal of Occupational Therapy, 67(3), 125-128.

Affordances - Spirituality

Many people have experienced the taste and smell of baking in a spiritual way. Baking is often given as a gift for people or done as an act of love and gratitude. Baking and the sharing of sweet treats can also be a means of remembering those who have past. When I was reading about the aesthetic properties of fudge I was suddenly imaging myself as a child learning to make chocolate fudge with my mother. As we ate the fudge my mother would remind me how great my grandfather was at making fudge and would assure me that the ability to make excellent fudge ran in the family (not that it had anything to do with using the same recipe as he did).  This here is an example of how a common piece of baking can connect us with others the smells tastes and textures can trigger our memories or associations with those of loved ones or significant events. Do you ever eat Christmas cake when it’s not Christmas? What feelings and memories would it provoke if you did?

Affordances - Aesthetics

When I think about the purpose of why I chose baking for this course I immediately thought of all the aesthetic properties that go along with baking. The tastes, smells, pretty colored icing the different shapes and the appealing textures. I thought about people who enjoy the aesthetic nature of baking. Could these people have something in common a sweet tooth perhaps? Bruce B. (2007) states that it is part of our nature as humans that we crave sweet things. The tip of our tongue is especially equipped with thousands of tiny taste buds which react strongly to sweetness. Perhaps those of us who can relate to having a ‘sweet tooth’ have more than average reactive taste buds when it comes to sugar and in particular baking. However it is not only the taste of baking that appeal to me. The texture behind some candy is more appealing than others. Perhaps people enjoy hard boiled candy or gummy candy? Sponge cake or mud cake? Bruce, B. (2007) looks closely at fudge. Fudge is a crystalline candy, which means that unlike lollipops, caramels and toffee crystal formation is desirable. These crystals in the fudge are what provide it with its firm but smooth texture.

Looking at the film Julie and Julia we can see how the aesthetics of baking can be what decides whether a consumer wants to partake in the product or not. To make our baking inviting for others we focus on the aesthetic elements of our cake, biscuit or dessert.

Look at that! Oh, Paul, it's so beautiful! (Julia child, Julie and Julia. 2009)

References.

Bruce B. (2007), A taste of history the stories behind our favourite foods. David Bateman LTD. Auckland New Zealand.

Ephron N. Julie and Julia. (2009).

Ergonomics of baking - Analysis of the Environment

'In any home, the kitchen is often the place where friends and family congregate. Sure, it’s where the food and the drink are, but kitchens are seldom just refueling stations. Conversations, gossip humor and ideas flow freely in the relaxed atmosphere of the kitchen.' (de Lore, 2000)

This quote essentially highlights the fact that the kitchen environment is not only one that is used for cooking, baking or anything to do with meal preparation or food. It provides avenues for all the things which food can be used for – consuming, socializing, educating, helping.

Stewart and Law 2003 state the interaction between the person the occupation and the environment can help to identify the wider reasons for being in a kitchen. As occupational therapist we constantly emphasize the importance the environment has in enabling occupation. For me to carry out the task of baking each week I needed my environment to help facilitate this activity by providing me with the equipment and physical space to carry out the task. Reflecting on my main purpose of why I chose to do this activity for two hours a week the social environment of where I live have become an important consideration for me. I enjoy baking for others and not necessarily myself. If I had no one to share the baking with I would not enjoy the task as much because without the social aspect of sharing the end product I would lose my reasons to engage in the activity of baking.

‘What goes on in many domestic kitchens can be seen as a microcosm of human occupation’. (Bryant, W. & McKay E. 2005). Within the kitchen the preparation and consumption of food is not the only occupation that this environment caters for. The kitchen provides people with the opportunity to engage in many occupations which have both cultural and personal significance, which essentially highlights how baking can be used holistically within Occupational Therapy.

References

Bryant, W. & McKay E. (2005). 'What’s cooking? Theory and Practice in the kitchen. British Journal of Occupational Therapy, 68(2), 67-74.

Stewart, D. Law M. (2003) The environment: paradigms and practice in health, occupational therapy ad inquiry. In: L Letts, P Rigby, D Stewart, eds. Using environments to enable occupational performance. Thorofare, NJ: Slack, 219-34

James Sunderland, Occupational Therapy lecture notes, de Lore, 2000. Received 22 September 2011

Ergonomics of baking -Analysis of the activity

The barrier I initially thought about when I chose to bake was the equipment. I remember as a child making fancy biscuits and slices with my mother and having the right size tins, the perfect fudge dishes, electric beaters, a kitchen whiz, the handy old wooden spoon, special biscuit cutters, measuring cups and spoons etc. I found myself on the floor of my new kitchen examining the baking equipment in the bottom cupboard. Successfully after pulling out every pot, pan, bowl and Pyrex jug I discovered I this kitchen had every basic baking piece of equipment I could ever need. I reorganized the kitchen cupboard with this equipment to 'make my mark' within the kitchen. This quote by Julia Chid reminded me to keep the idea around baking equipment in perspective. I also remembered my mother had every kitchen gadget whether it was needed or useful or not.

I then thought about the expense on ingredients required for this task. The basic baking ingredients such as flour, baking powder, baking soda, spices, milk, eggs the list could go on. I then found myself climbing the shelves on the pantry and discovered the basic baking items obviously a baker had lived here before and these pantry items were left for me to 'play' with. (Not to mention yet again the frozen black bananas).

“In department stores, so much kitchen equipment is bought indiscriminately by people who just come in for men's underwear.” Julia child (Julie and Julia, 2009)

Campbell, S. 1980 mentions the governing factors when looking at tool which are used in the kitchen such as efficiency, ease of use, excelence of design and purpose and durability. Campbell also looks at the types of tools one has in their kitchen reflect their way of life. I thought about this when i was at my parents for dinner last night. The reason behind my mothers numourous amounts of serving dishes and kitchen appliances represents her ability to cater for guests, to cook for others and hold special familly occasion within her home.

Bryant, W. and McKay E. 2005 mention the fact that Pressures on resources within the kitchen can provide opportunities as well as limitations around potential tasks that happen within the kitchen environment. The kitchen provides a place where a number of skills are required to carry out a great range of occupations.

Haley L. and McKay, E. 2004 found that baking improved concentration, increased co-ordination and built confidence for people with chronic mental disorders who were living in the community. Participants within this study stated that the act of baking contributed to their feelings of wellbeing which suggests that the engagement and successful performance within this activity promotes feelings of competence. Engagement in baking was described as a means of building confidence, through the acquisition of skills and coping with challenges.

'Baking offers a therapeutic encounter that can provide experiences of success and promote improved functioning' (Haley L. and McKay, E. 2004)

References

Haley, L. & McKay E. A. (2004). ‘Baking gives you confidence’: Users’ views of engaging in the occupation of baking. British Journal of Occupational Therapy, 67(3), 125-128.

Bryant, W. & Mckay E. (2005). 'Whats cooking? Theory and Practice in the kitchen. British Journal of Occupational Therapy, 68(2), 67-74.

Ephron N. Julie and Julia. (2009).

Campbell, S. (1980) Cooks' tools: The complete manual of kitchen implements and how to use them. William Morrow and Company, Inc: New York

Ergonomics of baking - Analysis of the person

This week when I had discovered the frozen black bananas in my freezer, my initial thoughts were confused. Why would anyone freeze bananas yet alone black ones? I had recently moved out of home where fresh food was always provided and if bananas went black they were either made into muffins straight away of thrown out. (Banana rarely turned black in our family home as fresh fruit was always eaten). Reflecting on what I found highlighted a cultural shift I was making. I had moved from the family home of a large constant supply of fresh fruit and vegetables to the flatting situation of scrimping and saving - and this meant freezing black bananas. After discussing this issue with fellow student and my flat mates I learnt that frozen over ripe bananas are perfect for cakes, muffins and smoothies. So to explore this theory further I decided to utilize these strange foreign frozen black bananas and make a banana cake (most people love banana cake and I felt it important to impress my new flat mates with some excellent baking). In this new living situation I am the only female which is also a cultural consideration I made as I have come from a family where the women do a lot of homemade baking as means of interacting with people or welcoming new people to the neighborhood, or as a gift of gratitude. We essentially use eating as a means of establishing social relationships satisfaction of such a basic need becomes a meaning of creating community. (Visser, 1992)

Haley, L. and McKay, E 2004 states that baking is suitable for people with all levels of skills, it can be simple or complex and everyone can contribute to the baking process. I remember being a small child and baking with the supervision of my mother, I am now an adult fully involved in the act of baking alone; I remember being on a fieldwork placement and assisting elderly people making scones. This essentially highlights that baking is an occupation of everyday living that people can actively participate in throughout the life stages and at a variety of abilities. A small child has yet developed the skill and knowledge to carry out the activity alone, but is able to contribute. The meaning of baking is different for the child as the taste and end product is significantly important. Looking at an adult who bakes alone may have basic baking skills to enable this occupation however the means to baking will be different it may be due to financial constraints or as a way of establishing community or gaining acceptance. Looking at an elderly person differs yet again, this is a person who can still contribute to the baking process however may have lost some key skills to complete the task alone. The motivation for the elderly person would be different from the child and adult yet again as they may do it to maintain function, or similar to the adult- for social purposes.

Reference:

Haley, L. & McKay E. A. (2004). ‘Baking gives you confidence’: Users’ views of engaging in the occupation of baking. British Journal of Occupational Therapy, 67(3), 125-128

Visser, M. (1986). Much depends on dinner. New York: Grove Press

Banana loaf

This recipe is very simple and easy to follow and surprisingly contains very few ingredients which can be a barrier to most recipes for some people due to financial constraints (as i have learnt with being a student in a flatting situation). As i moved into my flat I found about 4 frozen black bananas in my freezer. When i asked my flatmate whose they were the answer was unknown (also the legth of time they had been there was unknwn also..). I found myself baffled as to why anyone would want to freeze old bananas. I bought this issue up with a fellow Occupational  Therapy student and she informed me that this is a ideal thing to do for making smooties, banana muffins or cakes. IDEA!!! the light bulb suddenly switched on in my head and I began to search my flat for other ingredients to make a cake with black frozen bananas.

The recipe!!

3 ripe bananas (or frozen black bananas)
125gms butter
1tsp Vanilla essence
1/3 C sugar
1/3C milk
1 1/2 C Self raising flour
1 Egg
Aunty dots to grease the loaf tin

Optional
Wall nuts
Chocolate chips
Frozen berries

• Cream butter and sugar (in other words mix together really good) - if the butter is really hard I sometimes microwave the butter for 10 sec or so, just to make it softer. Add egg, vanilla and mashed bananas.
• Mix the milk into the mixture 
• slowly add the flour to mixture (I use a sieve to remove any lumps). I usually cook it as one cake in a greased loaf tin and cook for approximately 40 min at 180°C (350°F)
• For a special occasion I cook the mixture as 2 cakes - baked in 2 greased sandwhich tins for approximately 20 min at 180°C (350°F) and then when cool put whipped cream and sliced bananas in between the cakes. I ususally not only grease my tins but line them with baking paper also. This makes a really yummy banana cake - hope you enjoy it

This cake is also great for afternoon tea or also as a desert with a berry flavoured yogurt.

Great way to get along with any males living in you home!

This recipe came from the heart of my Mother.. passed down throught the familly.
image from http://www.freerecipes.co.nz/bread-baked-recipes/banana-cake/92 received 22.09.2011
The cake was eaten to quikly for me to take my own images, due to hungry males.)

Practical considerations

How am i going to bake each week!

Ingredients 
The list of ingredients I would need especially if I wanted to do something AMAZING with fancy things. Living on a student food budget doesnt really cater for extravagent cakes and coookies.

Equipment
My kitchen at home is equiped well with various utensils for baking, however due to living with two males things are not always the easiest to find.

Recipes
The internet has a wide variety of sites full of recipes however for the purposes of this assignment Iwill be reverting back to my childhood favourites that have been kept in the family for decades.

Time
Saturday is my weekend day off where I spend time with my parents at their place for dinner so baking desert or cookies for this event in the week would be ideal.

Place
Due to budget barriers around baking ingredients I have decided to use my parents kitchen where I can bake them sweet yummys for the week ahead. The place is familiar to me and bring up valid memories of childhood baking.

Consumers
My loving family who always appreciate the smells and tastes of home baking. Flatmates may get lucky at somestage also.

Cornflake cookies! nom nom

I know its a little late but only just managed to get the images of these yummy cookies. These images don't do them justice they look heaps better in real life.

Cornflake cookies!!

125grms Butter
3/4C Sugar
1C Flour
1 Egg
1tsp Baking Powder
1Tb Golden Syrup
Pinch of Salt
Vanilla essence

Cream Butter and sugar
Add egg, beat well
Add golden syrup and gradually the sifted dry ingredients
Roll tsp full of the mixture in cornflakes
place mixture onto greased oven tray
Bake slowly at 150 degrees until golden brown app 15-20mins
When cool sprinkle with icing sugar

YUMMY!!!

What might baking mean to me as a practising OT?

The notion around baking is used in a wide variety of areas from physical health to mental health. Because food is such a necessity for humans it is a simple or complex activity of daily living which is commonly used to engage clients within a wide variety of contexts.

Mental Health 
* Relaxation
* Socialization - Cafes, Birthdays
* Productivity  - Planning, Time Management

Physical Health
* Strength
* Co-ordination
* Sequencing
* Sense - Taste, Smell, Touch, Taste


This article explains in depth the effects baking has within practise.
Haley, Lesley, and Elizabeth Mckay. "'Baking gives you confidence': Users views of engaging in the occupation of baking." British Journal Of Occupational Therapy 3.67 Mar. : 125-28. Print.

What is baking like to me?

Baking essentially is something i like to do to relax. Its active relaxation. I am the kind of person who likes structure and order so a recipe is something that guides me. However a do have a creative streak as well which is an outlet which baking provides. I enjoy making things for people to enjoy and gaining gratitude and appreciation for my efforts. I never bake items for myself to eat, the end result is usually for somebody else to enjoy or for a special occasion such as a birthday. Also The smell of fresh home baking is something you will never ever be able to buy from a shop!

Participation in Occupation 2!

Well i did have high hope to never use blogger again as i have found that technology and myself don't get along all that well. Anyhow this time round the focus is around activity analysis. I have chosen the activity of baking to reflect upon (and hopefully impress my new flatmates. For two hours a week i plan to dedicate my limited and precious time to baking where i will carefully analyze my involvement within this activity.b I particularly chose this activity as food is something humans cannot live without so is is an essential occupation which everybody undergoes. Baking seems to be the element of cooking which can be viewed in a 'fun' light both by the baker and the consumers. Given my current situation of moving into a new flat I'm hoping my two hours of baking will impress the two males and 3year old dog with whom i now live with.