Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Download this Issue


Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

This collection, digitized in collaboration with the Michigan Daily and the Board for Student Publications, contains materials that are protected by copyright law. Access to these materials is provided for non-profit educational and research purposes. If you use an item from this collection, it is your responsibility to consider the work's copyright status and obtain any required permission.

November 06, 1977 - Image 13

Resource type:
Michigan Daily, 1977-11-06
This is a tabloid page

Disclaimer: Computer generated plain text may have errors. Read more about this.

Page 6-Sunday, November 6, 1977-The Michigan Daily

The Michigan Daily--Sunday, Nover

sandi cooper




SHE REACHED UP to remove the
blackened utensil from its hook,
and placed it over the heat - 5,000
years old, it demanded one's respect.
She selected a recipe of the same age
and one 3,000 years old as well; the
difference in their ages did not mat-
ter, for they were well matched. No,
the scene is not one of an antiquarian
preparing a lecture for a museum,
nor of a trip ina time machine, it's an
everyday experience - a Chinese
meal tiing prepared in that commo-
dious vessel, the wok.
Never in the history of cooking (all
beginnings of which occurred in
China), have so many people owned
such a large cooking utensil; never
before have so many enjoyed the
pleasures of sdch an aesthetic kit-
,chen experience. If my "batterie de
cuisine" were to be diminished to one
pan, I'd choose my wok. Big enough
to brown pounds of beef for bouef
bourguignon, gallons of spaghetti
sauce or soup, the wok also produces
an excellent omelet and a superb
crepe. Althougha large heavy skillet
does a good job of cooking, it doesn't
offer you that ethnic feeling you get
from cooking in a wok.
Evolved over the centuries, it is not
a pan thought up by a team of
engineers to be marketed by house-
wares manufacturers. Instead, it
grew out of a great culture meeting
its economic needs. The wok makes
the most use of a single piece of coal
or charcoal - curving gently up-
ward, it has no flat corners to stop the
even spread of heat, and is therefore
very ecological. Both the toughest
piece of muscle and the most tender
morsel of food can cook fiercely at
the bottom or more sweetly on the
sides of this most versatile, imple-
Getting your wok to just the right
condition takes a lot of loving and a
lot of time. First, a new wok must be
"seasoned." Scrub your new, or
rusty old, wok with steel wool, soap
and water for the first and only time
in its life. It comes to you with a
protective coating of lacquer or
industrial grease so that it won't rust
in the warehouse or in the shop. After
removing the entire coating, dry it
carefully. Rub the inside completely
with a thin coating of vegetable oil,
leaving a small pool in the bottom.
Set the wok on the stove and heat
slowly until quite hot. Making sure
that the oil (the bottom as well as the
sides) never fully evaporates, gently
het the wok for several hours,
always making sure you have that
little pool of oil at the bottom. This
process allows the pores of the metal
to open and to fill with oil, thus
forming a kind of homemade "Tef-
lon." If possible, deep fry often in
your new wok; it hastens the arrival
thru November 30
I David F. Driesbach
*gallery one
* Tue.-at.11-5:30 11 . Fourt Ave. I
3 su. 2-5 082-8814 1

of "wok hay" - the best surface for
cooking. It takes at least 12 uses to
reach that mellow 'wok hay" stage.
Your wok will darken with contin-
ued use. Be proud of your blackened
wok - it shows you use it.
After cooking in your wok, remove
the food as soon as possible. If you
wash your wok, do so quickly, with
only hot water and a stiff brush.
Wonderfully ethnic bamboo brushes
do just fine. The most important
thing to remember is DRY YOUR
WOK CAREFULLY! Wipe lightly
with vegetable oil on a paper towel.
Taking care of your wok this way en-
sures your success in the fine art of
Oriental cooking. If something
should stick to your wok, don't scrub
it off with anything as scratchy as
steel wool. Use salt, which acts as an
abrasive and also "re-seasons" your
wok at that spot.
If you'd like to start cooking in your
wok, here are two good recipes to use
- one basic, the other esoteric.
with your
This is a basic recipe for a single
vegetable. Of course, more than one
vegetable can be cooked in a dish.
Add the longest-cooking vegetable
first and the shortest, second. Re-
member, some vegetables give off
more natural juices than others.
Don't make the mistake of adding too
much additional liquid. Judge for
yourself. Use. only the freshest
vegetables to stir-fry; even slightly
limp ones cook up in a limpid mass..
1 lb. vegetables (Bokchoy is a good
vegetable to start with. You -
might also- try Napa cabbage,
American cabbage or sprouts)
2 Tbsp. oil or lard (commonly used in
Hunan and Szechuan)
3 slices fresh ginger root
1/2 tsp. salt
See FOOD, Page 8

By Keith Richburg


there is a
Known to many as the man who lent his
name to the Graduate Library, Harlan
Hatcher was actually president of the
Universityxfrom 1951 to 1968. Now 79,
he's enjoying his busy schedule as
Michigan's President Emeritus.

karen bornste~n*

P AUL ARNO Schoenberger's new ing angles, perspective
exhibit, People and Places: A scape quality broughtt
Collection of Photographs, is a dunes by the sunlight.
personal and fascinating account of One particular photol
one artist's journey across the United titled Sleeping Bear Dune
States. His diverse works are cur-
rently on display at Art Worlds iscent of the primitive, e4
StudioB Gallery, 213 S. Main St., surface of the moon.The
through Nov. 28. dark print accentuates
Arno, a Detroit resident, received valleys; shells speckle t
his Fine Arts degree from the Center rippled sand, appearing
of Creative Studies in Detroit in 1976. craters of various depths
His exhibit is a collection of prints result is a world both sw
that span a seven year period, curiously jagged.
covering areas throughout the United Arno's. portraits are
States, and focusing particularly on diverse and intriguing.
the West and northern Michigan. graphing people," the ph
Arno doesn't feel his work can be says, "I feel I gain an
easily characterized: "People in insight into their whole
photography get set into a pattern of think I can really learn at
shooting one specific situation. They by merely photographingt
become too inflexible and rigid. To
enter into a category is only to limit H E HAS chosen to illust
one's creative ability." cal cross-section of
If the Studio B exhibit is any indica- Arno depicts the Roscom
tion, Arno has not restricted himself. preparing for her turn ins
From his ethereal nature shots to frozen smiles and stiff wa
social commentaries, from portraits are portraits of his acq
to graphics - all are created/ in a working at their individt
manner that is both appealing and revealing depths of their
unique. ties rarely glimpsed.
Most of Arno's nature photographs brings out the humor
are set in desolate areas of northern activity, as in Higgins
Michigan. He explores the complexi- photograph of two middl
ties of shadows, sky and water; he men relaxing on plastic lot
delves into the aesthetics of the by the lake shore.
Sleeping BearSand Dunes', Aimatiz. ' -° See ART, Page 8

and land-
out in the
graph, en-
s, is remin--
erie, rocky
hills and
he coarse,
gto form
. The final
eeping yet
"By photo-
beings. I
bout people
rate a typi--
mon queen
a parade of
aves. There
ual trades,
Arno also
in leisure
Lake, a
e-aged wo-
inge chairs

ES, there was life before Flem- the graduate students and the under-
ing. graduates had to use," said Hatcher, the nation's campuses. In the wake of returns to h
Contrary to popular belief, Robben who jovially responded to a leading Vietnam, one can easily forget the discussion: Ur
Fleming has not always bunked down question with a half-hour monologue. free expression crisis which con- ("My greatest
in the sparkling white mansion at 815 "The first thing we did was build fronted universities during the Mc- and the glamo
South University. And to further more student housing," he recalled. Carthy years, or the days when life.
shatter old illusions, Harlan Hatcher "Now we need another (dormitory). Communism was still the "Red "Yes, it is a
- the same Harlan Hatcher of "We built the undergraduate li- Peril." "In those days, right after the Hatcher, the
Graduate Library fame - is neither brary and the medical library. That's Russians got 'the bomb', there was a "You're very r
a wealthy benefactor nor one of the when we acquired the property on real fear of communism," he said, When you wal
University's founding fathers. morning, all 3
From 1951, to 1968, Harlan Hen- given to you."
thorne Hatcher enjoyed the publicity, 'When Ifirst came (to the University) meet someone
the prestige and the free room and lobby (of the
board that come with the title of there was only one library that both the about a lot m
University president. He also exper- su e t h Although h
iee some of the other fringe bene graduate students and the undergradu- from the publi
fits which accompanied so lofty aha town with his
post during a time of campus turbu ates had to use. frequently on 1
lence: the problems, the headaches, ____________________________________ part of a Unive
the criticism, he visited the
It is said that a difficult job prema- North Campus, too, and started to recalling that then, too, universities China. What'
turely ages a person, but Hatcher's expand our facilities there." were a bastion of unpopular liberal Michigan pres
step is so brisk, his six-foot stature so ideals. Hatcher, however, said he English profe
dominating, and his schedule so H ATCHER THUS sums up the maintained then, as he does today, some prestig
hectic that one might think the theme of his sixteen-year presi- that "the University is a place to Three years a
79-year-old native Ohioan had merely dency as "expansion." nurture and encourage academic dent Gerald I
retired from the senior partnership "Every president comes in a freedom." himself to Hat
of a law firm, or from judicial splen- different time period," he noted. "We did a good job," he said. you, Mr. Presi
dor. "Mine was a period of expansion. Others maintained that he did not "I wasn't
Indeed, Hatcher is just now exer- President Fleming is now in a period do such a good job. Hatcher was often Ford attendei
cising the legal prerogative granted of consolidation, bringing together accused of not truly practicing his Hatcher with
him when he earned an LL.D. degree all the various elements. The next ideals of free expression, and was Ohio State tryi
in 1948 from Bowling Green State president will have to confront charged editorially with trying to the football fie
University. In his ,retirement, he something different." subvert dissent and knuckling under After the int(
serves on the Michigan judicial Hatcher reserves comment on to the House Un-American Activities to his next app
tenure commission that hears peti- Fleming's ten-year presidency, and Committee. Nevertheless, Hatcher is ness that prc
tions against judges and makes hesitates to offer advice to Fleming's sure that he "made the best deci- whether he is
recommendations to the Supreme eventual successor. Times change, sions he could, considering the time busy as presidf
Court. he said, and his advice may no longer in which he served. "They all had of the headach
But Harlan Hatcher's first love is apply to modern presidencies at the legitimate criticisms," he said, "and "I'm just as
the academic world, and the slice of University. I knew that they weren't criticizing "Not busier,
academe he likes best to discuss is Hatcher himself served in an ex- me personally." Certainly, thou
his tenure at the University. plosive era - a time when crises and more free.
- "When I first came (in 1951) ... unrest marked a shift in societal atti- ATCHER'S manner' becomes
Athere was only one library that both tudes and cast their influence over 1more csual and relaxed when he Keith Richbur
- rs ; s s!!F" ,!IF7CTy! .1,HiAl~t,44t " t$ 344 k'! L fs '! s 1-7 . .a{ '...1..1?'v. Y r rYw V ~ _R r
I ' 4Z.r. iFL1 S . s .,a. . . ? 7' .-..a . a _ a . .

U. . er


rN' e .
ooe a$S

Back to Top

© 2024 Regents of the University of Michigan