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 Christopher Allen Tanner, CEC
Tanner-Christopher (talk • contribs • count • logs • email)
WikiProject Food and Drink Newsletter August 2008
A Little About Me
Myself cooking for a crowd
I am a classically trained chef with emphasis on French haute cuisine, regional Italian cuisine and Asian cuisines, including Thai cuisine, Japanese cuisine, Chinese cuisine, Korean cuisine and others. I also dabble in Indian cuisine, Mexican cuisine as well as Moroccan cuisine. I have been playing around with some Molecular Gastronomy items as well as it is something new and fun.
I am currently writing my thesis for my Master's degree in gastronomy from Boston University. I am extremely interested in food and culture and their interaction. Most of my interests delve into the cultural history portion of the realm. Why have I gotten into this realm of food? I love to eat, I love to talk about eating and I love to find out why people eat certain things, particularly based on their cultural preferences.
My hospitality industry research interests include sustainability in the industry, foodservice safety, and consistency in the workplace. Much of my humanities based research and writing outside of Wikipedia is concerned with cuisine history and sociology.
You can find me on MySpace here
I also edit a personal food blog Gastronomical Inspirations found at www.cheftanner.com
Occupation
A favorite painting of mine by Edgar Degas... the myths of Absinthe sure make the heart grow fonder
Current
Other places I have worked
Professional Affiliations
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- Certified as a Certified Executive Chef (CEC)
- Certified as a culinary judge for ACF competitions
Wikipedia Contributions
- I work extensively to keep the WikiProject Food and Drink running well. I revamped the organization of it earlier in the year and have worked to do so on the sibling projects as well. I update the Food Portal monthly as part of the project and periodically update the news on there during the month. I also put out the monthly newsletter for the project and welcome any additions and suggestions. I'd like to add some "editorial" type info, for reader enjoyment.
- Most of my article work currently is listed below, but I concentrate at the moment on different cuisine articles one at a time to get them to GA status and then hopefully someday beyond. I welcome anyone's assistance in these attempts, especially in copy-editing. I also try to keep up with vandals, but keep my attention to the articles on my list which are for the most part relegated to food and drink articles which are a few thousand and enough for me to watch.
- I created the articles for:
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- Brotherhood Winery
- Thomas F. Glick (Professor of History and Gastronomy at Boston University)
- Cuisine of the Thirteen American Colonies
- History of commercial tobacco in the Unites States
- L. Timothy Ryan (President of The Culinary Institute of America)
- Stuff I keep trying to work on:
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- Cuisine of the United States
- Food
- French cuisine - brought to GA status
- Italian cuisine - brought to GA status
- Japanese cuisine
- Jewish cuisine
- Le Guide Culinaire
- American Culinary Federation
- Le Répertoire de la Cuisine
- World Association of Chefs Societies
- Chef
- Charcuterie
Wikipedia Pet Peeves
- Non-sourced articles
- Articles with notes but no works cited
- Articles with works cited but no notes
- Strong supporter of Chicago format works cited pages
- Excessive new articles created as stubs, take more than 30 seconds to write more about a subject than one sentence. If the subject is that notable, shouldn't someone have more to say about it than one line? The more information we present to people on here, the more valid Wikipedia will become.
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"In victory I deserve Champagne, in defeat I need it."
Napoleon Bonaparte
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Wikipedia Article Achievements
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Wikipedia Acknowledgments
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