Currently working on my article ‘The Art of Gluten Free Baking’ which focuses on the difficulties of making gluten-free bread. I recently interviewed and photographed owner and baker of Stones Bakery in Falmouth, Oli Kingdon. Really appreciated him taking time away from the ovens to sit down for a chat with me. Decided to utilise as much time as I can on my portfolio pieces so I’m spending a sunny Saturday in the library…but it’s fine! I’m getting it done. I’m happily sat with my loaned, library copy of the Spring 2013 issue of food and culture journal, Gastronomica. Feel quite precious about it and not just because it’s got a hefty library fine warning taped to if lost! So it’s been quite informative to sit here and try to write this piece in their style.
The particular piece of theirs that I have bookmarked is about ‘Cheese Cultures: Transforming American Tastes and Traditions’. Gluten free baking, to me, seems much more prevalent in the USA rather than the UK. Don’t worry though, we’ve all jumped on the bandwagon as well. The article talks about how cheese making is an art, similar to art of baking – the peg for my article. This piece is 11 pages long though, I don’t think my tutors would appreciate that much chit-chat about gluten-free (as fun as it is to say in a southern American accent) so I’m keeping mine somewhere in between Gastronomica and Kinfolk’s style. Once it’s actually done, I’ll decide which it leans more towards.