Arts Explorer #7: Grocery Shopping with a Twist

Art word of the week: Colour

Colour can be anything that you want it to be! Colour can be bright, dark, strong, weak, vibrant, seductive, powerful, cold or hot, etc. When you mix two colours together, what colour do you get? Is it something you expected? Is it a new colour? 

Our world is surrounded by colour. When you get dressed in the morning, when you take a bite out of your big RED apple, when you hop into you GREEN car...whatever it may be, colour is present. When I was younger, I use to see pictures of my grandmother as a child. Those pictures were taken in black and white. As a child, I use to ask "Grandma, did you have colour back in your time?" She use to laugh and say "Of course we did! Just the type of camera we used did not"

 I work in a grocery store and everyday I'm surrounded by colourful foods (tasty ones too might I add). My section in the grocery store is the Deli Department. When you first look at the meat, you never really understand how can certain meats (such as chicken and turkey) be completely different. Yes taste wise...they are different but when you look at their colour, some are difficult to distinguish. 

Types of Meat:

Chicken:

- Colour: White

-Flavours: Mediterranean, Thai, BBQ, Oven Roasted, Smoked, Cooked, Cajun, Seasoned

Turkey:

-Colour: Pink

-Flavours: Oven Roasted, Smoked, Cooked, Sun-dried tomato and basil, Montreal style, Savory herb, Honey, Mesquite, Fat Free

Ham:

-Colour: Pink

-Flavours: Brown Sugar and Maple, Black Forest, Honey Maple, Pepper, Fat Free, Honey Garlic, Rosemary, Tuscany, Cooked, Prosciutto

Roast Beef:

-Colour: brown, red

-Flavours: Cooked (well done), Oven Roasted, All Beef Salami, Red grill angus (rare), Cornbeef, Pastrami, Smoked meat

Pork:

-Colour: Pink, red, brown

-Flavours: Red Pepper Salami, Ground Black Peppercorn, Genoa hot and mild Salami, Hungarian and German Salami, Mortdaella (regular, light and hot), Calabresse (hot and mild), Summer Sausage

 

Because I've come to know what each of these meats tastes, looks and feels, I have chosen three kinds that show how different these meats are.

In a classroom setting, many educators chose fruits and vegetables as some of the topics to discuss in class. I believe that educators should introduce meat products as a way to get children aware of a variety of foods. It is important for children to be exposed to taste, look and texture of food especially when it comes to meat.