포스팅 과정
- (Blog Post Test) - 노션의 페이지제목은 게시되지 않음
- 1200x600 대표 이미지는 별도로 인블로그에서 업로드,
- 제목및 메타도
- 포스트작성 > 공유 > 게시 후 , 링크복사하여 인블로그에 덧붙임
수정작업
- 노션 원본 페이지를 수정해야함. (인블로그 수정안됨)
- 노션 원본을 수정하고나면,
약간의 시간차를 두고노션에 게시된 웹페이지가 자동 수정됨
인블로그에 반영하려면, (< 토글목록으로 전환됨(테스트))
인블로그 대쉬보드의 해당 포스트에서 노션 링크옆 [Save]를 클릭 > 수정반영됨
텍스트를 페이지로 전환하면, 전환된 페이지 자체는 자동으로 웹게시가 된다.
- 인블로그에서 [테스트 텍스트]를 클릭하면 404 error
404 Error
Whoops! The page you are looking for does not exist.
It might have been moved or deleted.
링크 테스트(텍스트) - 굿!
참고
- 노션 폭은 좁은폭, 최대폭 < 2가지 밖에 없다.
노션 웹 게시물의 폭은 원본에 따른다.
인블로그의 폭은 좁은폭에 고정됨 ( but, 반응형)
- 글꼴 - 노션과 인블로그의 글꼴 다름
(아래부터 본문 시작)
FEBRUARY 15, 2024
A conversation with Ray Garcia, Jonathan Gold, Evan Kleiman, Bricia Lopez, and Carlos Salgado about the evolving role of Mexican cuisine in LA as culture, art, and craft
Together, critic Jonathan Gold, food scholar Evan Kleiman, and chefs Ray Garcia, Bricia Lopez, and Carlos Salgado have spent more than a lifetime preparing, eating, and writing about Latin American cuisine. Before their recent panel discussion at the Getty, offered in conjunction with Pacific Standard Time, they sat down with us to reflect on the role of Mexican cuisine in the life of Los Angeles and how we might expand our taste buds to go deeper.
SS: As a chef (or critic), do you consider yourself an artist?EK: Art to me often has an intellectual component. 음식준비 자체는 예술이라기 보다 공예라고 생각한다..RG: My personal approach to food is more of a craftsman. I like having my tools in hand, sort of creating and building, and my approach is much more trial and error. It’s part social scientist, and part repair person or builder. I put food out, and wait for the reaction, and see what we can push, what we can improve.
JG: I’m a writer. Some people can call writers artists, some people cannot. In terms of food, there are people who approach cuisine from an art angle. Carlos Salgado is astonishing that way. His food is rooted in Mexican flavors, but there’s this level of abstraction in his food. Is it art as opposed to food? No, it’s food, but it’s being approached in a different way.CS: The highest point in my life is being with close family and friends, in the backyard over a fire, cooking over the course of many hours, sitting under the sky, and just filling this space with so much warmth. When I’m cooking there, I feel much more like an artist than when I worked in the highest-concept restaurants. They are like museums of food, accessible only with a certain level of literacy on the part of the diner, with a certain level of cultural experience and background.
SS: This panel represents Mexican American cuisine in LA. What other kinds of Latin American cuisine or particular dishes from other regions do you like?JG: El Salvadoreño cooking. It’s very basic, but the ways they use corn and greens and cheese. The fermentations are lovely.EK: I love Guatemalan tamales, maybe more than Mexican tamales. The masa is often mixed with potato, so it’s much more tender. They’re wrapped in banana leaves, so there’s a different flavor. And the way they are filled is different; often there’s olives or raisins or prunes in them.BL: I love Peruvian food. Everything from the ceviche to rice and beans, all of the flavors. It has so much depth.CS: Baja coastal cuisine. The freshness of it–you eat seafood in the morning because it just came in. Very simply prepared, very intense, briny ocean flavors: big clams, oysters, shrimp. Big, big flavors.SS: If you could recommend one dish or element in Mexican-American cuisine that a total beginner must try, what would it be?EK: Tacos, because anything you eat with your hands is less intimidating than something that requires silverware. It takes you back to the permission of childhood, and that joy of just eating that is super direct. There is nothing in between you and the food.BL: I think mole is a really good one. A lot of people think of it as a chocolate sauce, and yes, it has chocolate, but it also has like 18 other things. I always recommend three things: mole, the barbacoa, and the chiles rellenos at my restaurant, just because I think they are universally delicious.
CS: I would say try more and different types of chilies, and the salsas that result from them. The range of flavors, and balance of flavors, is really exciting, and is my favorite part of Mexican food.RG: Put aside your thoughts and limitations on what Mexican food can be, and how much it can cost. Especially in LA, there is almost a cult-like following for cheap Mexican food, for the greasy taco truck. There is something people find exciting about that, but I think it’s good to stop and wonder why your taco costs a dollar. There must be a lot behind it that allows you to eat a dollar taco. It probably doesn’t include a living wage, a safe work environment, or the best quality ingredients for you and your body. We could understand where our food is coming from and be a bit more conscious in our choices.Share article
