Two documents are posted here that we will discuss.

First, a menu from Lassi: Heather Carlucci-Rodriguez will talk about how she crafted the menu. What was driving her conception? She will give us instances of what she never imagined including, and why, and what was on her mind, but never made it to the final list, and why. She will also discuss if and how critics and reviewers figure in her calculations.

Heather’s presentation will be embedded within the broader frame of Krishnendu Ray’s data set.

Second, Krishnendu’s 13 slides include self-evident graphs and tables representing various ethnic cuisines in major American newspapers over their print-run, popularity of various cuisines, hierarchy of taste, birthplace and other characteristics of the labor force since 1860. (If they are unclear e-mail your question to kr30@nyu.edu)

Questions (and comments) to keep in mind while you are looking at the slides:

1. Look at the pattern of increasing talk on food in slides 2 and 3. Any comments?

1. Slide 4: How would you explain the pattern of coverage of ethnic cuisines in the New York Times?

2. Slide 7: Anything surprising in that table on Zagat NYC coverage from 1986-2009?

3. Slide 8: Look at columns C and D. Any comment on the patterns?

4. Slides 9 -12: NYC and USA birthplace and labor force. Any patterns, any surprises?

5. Slide 13: NYC restaurant worker a demographic profile: anything interesting?