Young Austinians are so French, although we are not called dubois nor do we like Patty Smith. Come and see what the Texas boys do and the girls too, come see the young Austinians. We are one part subtle sophistication, two parts country grit; add that to a dash of lonestar state independence and sprinkle of residual dormroom thriftiness. Here at The Young Austinian we like our foie gras fresh and our Whataburger taquitos greasy.
soon-to-be graduate of the University of Texas, I’ve decided turn my foodlove into a foodcareer. Food schools on the horizon, or a nifty food related job, this blog includes those trials and tribulations, local events and my own scholarly research about food. I’m a self-ordained Jane Austen scholar, fluent in French and Spanish, wholeheartedly-albeit half-ass-edly-capable in Gaelic and German. I majored in French, Linguistics and Plan II, but jumped on every food-related course available.
Here’s a few I’ve taken:
The American History of Food 1941-Present
Food in American History
Eat Your Words: Food in Language
In order to graduate, and attend those wonderful graduate food programs, I have to finish my senior thesis. A 100 plus page monstrosity, my thesis focuses on Jane Austen and Sustainability in here time. It also addresses food identities like farmer, consumer, drinker and foodie. Turns out Mr. Darcy was a reusable bag-toting, sustainable food lover. Dream come true. Update: Thesis defended and approved!
I’m worked as an intern with Foodways Texas, a local grassroots organization here in Austin, and with their help I have recently learned that I dislike oysters.
I live in Hyde Park, I grow radishes in my flower beds, ride my bike partout, have a cat that prefers arugula and carrots to kibble and chicken, and an electrical engineer nerd for a boyfriend fiance husband! Please contact me if you have any questions, comments or concerns, ou si vous voulez parler en français.
Update: Am now an expat, dislocated Texan studying food, culture, and writing in Boston, Mass in the graduate Gastronomy Program at Boston University. Writing about good Southern food, New England discoveries, and everything else on both sides of the Mason-Dixon.
A bientôt, y’all.