Rochester Institute of Technology - Techmila / Ramikin Yearbook (Rochester, NY)

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Bernice Skinner Eunice Strickland Dorothy Symonds Hertlia Thurber Viola Wilson Our fingers arrange the salad plate; our ears detect the snap of the celery stalk; our noses give us warning of the burning soup; our palates set their critical stamp on the whole meal. We are Food students and food is the object of our studies, from its arrival at the loading door in cartons or cans, to its transformation into energy in our bodies. We know that chunk of apple pie as few others do. We know the lineage of that apple, its properties, its prices. The changes that take place as the rosy fruit travels the long journey from the limb of the tree to an obscure place in the middle of a crate or until it is sectioned and forever separated into numerous tin cans—all this we know. Nor are we strangers to the flour and shortening, the mixing and rolling that result in a blanket for the crescent apple slices. We know the heal of the oven, its temperment and timing. But slicing, pricing, and serving draws our attention next. Even then, we do not cease our consideration of the apple pie, for we know the place that it can occupy in the diet. The customers for whom we prepare our foods and our- selves are numerous. In our co-op jobs we have seen the worn-down and unresisting bodies and spirits that our food can help the hospitals to repair. In restaurant and catering work we have seen our food serve as center-pieces for pleasant social intercourse. Some of us may win our way to a man’s heart with the cupid-arrow of eream-checsc- stulfed celery stalk The ways of food are many. Weighing meringue Getting supplies from the storeroom Removing the dinner rolls Food production for lunch Twenty-six Chefs test

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Patricia Lindsay Georgic C Hoke Carol A. Merkel Feme King You, student and faculty, look at us on the business side of the cafeteria line where our stiff whiteness is silhouetted against the scrubbed floors and walls but reflects off the polished glass and steel of the steam-trays and refrigerated counters. But we see you also, out there between the rail and our counter. We see the gesturing with trays, the smuggling of extra napkins, the squinting appraisal of the salad and dessert list that deploys its wh i te symbols against the black background, You pause coyly before the pies and cakes and wait for some uncalculating soul to take the infinitely smaller slice up front, so that you can have that seeming-giant piece that is second in row. We notice that measuring glance that scans your neighbor’s ice cream scoop and your own. At times we almost see the prick points of your mental micrometers as you size up the rolls in their pairs or alone. As you round the corner of the counter, your eye probes the depths of the soup containers—do clams sink to the bottom or have they all been dispensed? you ask yourself You plunge with wild abandon into hastily calculated con- glomerations of steam-tray items, fumble for your lunch ticket or cash, tilt a cup of coffee to the tray. You, student and faculty—wre notice you also. Preparing sandwiches Recording cafeteria inventory Twenty-five

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GENERAL EDUCATION