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Class of 1968, On the Internet (Part 1 of 3): Gregory GouldFROM: Mystery School Rock AND TVi Times(From Mystery School Rock) A veteran of playing in bands for over 30 years, Greg brings a wealth of experience and grounding energy to Mystery School. Greg infuses his life and music with optimism and humor steeped in humility. His grooves are fun and funky and his stage manner is a subtle riot. Offstage, he is a gifted networker who produces and hosts his own cable show, Foodology. He is dedicated to serving others in the community as well as to anchoring a model for sustainable living through conscious cultivation. French-born and Manhattan raised, he is a student of myth and world cultures. (From TVi Times) Greg Gould, a native of Paris and an accomplished student of the art of cooking, has a Public Access TV show called “Foodology.” The show has a host of interview credits that include organic farmers, nutritionists, doctors, brew-masters and chefs from all over the state. He has interviewed TVI’s own food historian, Dr. Cheryl Foote, as well as the Federal administrator of the food stamp program, Robert Salazar, among others. According to Gould, “Foodology” is not just a TV show. He’s been studying the art of food and its preparation since he was 11 years old. The study he calls “foodology” is the synthesis of 43 years of learning about, preparing and consuming food. “My grandfather was a chef,” Gould said. “I used to hang out with him and my grandmother once a week. Food and eating meant love.” Gould said that his mother and grandparents spent time living on a nudist-vegetarian -socialist commune before he was born. Food and the preparation of food were subjects of great interest to him while growing up because of its importance in his family. So just what exactly is foodology? “Foodology is the interdisciplinary study of food,” Gould said, smiling. “It means that there’s an economic aspect to food, such as the cost of food, the distribution of food, the importation of food. There is a sociological aspect to food.” According to Gould, it is a discipline aimed at creating an awareness of the cultural context surrounding the experience of dining. Gould said he favors dining in over eating out. “When you cook at home, you’re preparing the meal with dedication, devotion and attention,” he said. “When you eat at home, you actually select the ingredients.” Some of his favorite dishes include gazpacho, beef stew and lasagna. “It depends what mood I’m in. … I love a goat cheese omelet in the morning.” Gould describes his own cooking as the art of making “peasant food” the best it can be. His focus on developing foodology as a culinary discipline that can be of use to others is centered in his belief that what and how we eat impacts our lives on all levels. Gould said he hopes to get a project going involving TVI’s Culinary Arts program with RFK Charter High School sometime soon. The project centers on getting teens directly involved in the school lunch program. Its purposes are to heighten student awareness of the process of food-preparation and to teach responsibility. “One of the things I’m interested in doing is coaxing people to take eating more seriously and to actually think about what they’re putting in their mouths,” he said. “38 million Americans are obese.” When asked how foodology might benefit culinary students, Gould said that it would offer them a depth and understanding of their art. Foodology started becoming professionally important to him when he got laid off from a technical position. “I wanted to seek a discipline that would be universal and timeless,” he said. SOURCE: http://www.mysteryschoolrock.com/greg.html AND http://66.102.9.104/search?q=cache:7h9XUtigFmcJ:tvitimes.tvi.edu/archives/030722/030722_foodology.htm+%22greg+gould%22+%22foodology%22&hl=en&ie=UTF-8 |
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