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Brownies

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posted on 2024-05-16, 13:29 authored by Shira Cohen, Benjamin Gadol, Dov Bicky, Marjan AlaghmandMarjan Alaghmand

Brownies are one of the easiest and most delicious desserts to make. With the typical ingredients being white granulated sugar, all-purpose flour, eggs, and butter, there is a lot of science behind this recipe. My great-grandpa Emil used to own a bakery in New York City, so my family has always loved baking. We would often make brownies for events and family diners, with the recipe easily adapted to adhere to pareve (regarding Kosher laws) or other dietary restrictions. However, how I see it is that since brownies were an integral part of my great-grandpa’s bakery, I see it as part of my family since he managed to escape the Holocaust and spread their Jewish foods (not brownies but others) to the people of New York City.

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Food-Fueled

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Food-Fueled is an undergraduate research journal centered around food-related topics as an extension of American University’s RECIPES project. Funded by the National Science Foundation, RECIPES brings together over 40 researchers working at 15 institutions in order to advance the science needed to make our wasteful food system more sustainable, equitable, and resilient. Food-Fueled aims to publish works on food-related issues ranging from policy to food science, to personal narratives about the influence of food, nature, and agriculture. This work was supported by NSF Grant # 2115405 SRS RN: Multiscale RECIPES (Resilient, Equitable, and Circular Innovations with Partnership and Education Synergies) for Sustainable Food Systems. Findings and conclusions reported within Food-Fueled are those of the authors and do not necessarily reflect the views of the National Science Foundation. This article can also be found at the following website: https://edspace.american.edu/foodfueled/issues/volume-i/brownies/ All journal content can be found at the following website: https://edspace.american.edu/foodfueled/

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1

Pages

e00006

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    Food-Fueled

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