https://spark.adobe.com/page/mOEOanAwQMZsZ/ Gene Melendez, submitted for Amy Bentley’s class, “Food Communication in Times of Crisis,” December 2020
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The “menu” of cocktails and wines available for delivery outside Pisticci, an Italian restaurant in Morningside Heights, Manhattan. Dave Cook. Morningside Heights, Manhattan, New York City. 03/19/2020
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Photos of signs in a KFC indicating only take out or delivery (no table service), a limited number of people inside at a time, and mandatory masks. Amy Bentley. East 14th Street and 2nd Avenue, Manhattan. 09/08/2020
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Aside from reading and writing papers, I kept myself distracted and occupied by making things. I created a ginger bug and fermented Tepache that I made cocktails with when my partner came home from work, he was considered an essential…
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Food and alcohol delivery including strawberries, chocolates, cheese, baguette, and champagne. Anniversary celebration in quarantine. Chelsea, Manhattan, NYC. 05/19/2020
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John Corliss. Harlem, Manhattan, NYC. 5/8/2020
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‘Pandemic Provisioning’ is a short essay that documents how and why I came to put together a survey regarding provisioning during the COVID-19 pandemic. The survey was completed by over 200 individuals and represented many international points of view…
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https://amourriture.me/food-in-the-time-of-covid The blog on my website walks through a daily journal of my experiences with food and COVID-19. Broadly, it covers many topics that have been discussed with food and COVID over the past few months. It is an ongoing…
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https://jy1403.wixsite.com/nycrestaurants This project is dedicated to the restaurants in NYC to commemorate their fight for survival. The healthcare workers are not the only ones fighting in the coronavirus pandemic; so are the restaurant workers. They are reinventing the hospitality scene…
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This short essay is a reflection on my food purchasing and cooking habits at the beginning of the Covid-19 Pandemic. Bed-Stuy, Brooklyn, NYC. 4/13/2020