Food And Cuisine And Culture Throughout The World

This paper looks to define and explore three books which are a crux to various food histories which in the last decade has become a scholarly journey as food history is becoming increasingly studied as a scholarly endeavor by historians where previously it was not seen in such a scholarly light. The three texts which are going to be examined are: Planet Taco: A Global History of Mexican Food by Jeffery M. Pilcher, The Invention of the Restaurant: Paris and Modern Gastronomic Culture by Rebecca L. Spang, and lastly To Live and Dine in Dixie: The Evolution of Urban Food Culture in the Jim Crow South by Angela Jill Cooley. Each of these books seek to redefine how people see their perspective topics whether it be Mexican identity rooted in cuisine, the evolution of southern food in a racially divided south, or even the concept of the restaurant emerging from a revolutionary culture. These texts bring awareness to various topics which have both social, cultural, and economic stigmas associated with them.

It is a known fact that every human being communicates through language, but perhaps a little known fact that we communicate even through the food we eat. We communicate through food all the meanings that we assign and attribute to our culture, and consequently to our identity as well. Food is not only nourishment for our bodies, but a symbol of where we come from. In order to understand the basic function of food as a necessity not only for our survival, we must look to politics, power, identity, and culture.

This paper will compare and contrast the different eating habits and examine the cultural dining of West Africa to East Africa. Africans like most of the world outside of American and London aren’t fanatical on fast food even though it is becoming more popular most people eat at home or at relatives or friends home. Even Africans living outside of Africa love to cook rather than dine out in most cases. This report was based on interviews from Africans who grew up in traditional African homes in Africa. All references have been crossed checked and stories verified on how most African dishes are prepared, and their history. More research was done by the books listed, as well as other references such as internet sites. Most of this data has

Defining exactly what shapes ethnic identity in the United States is the hardest question I can imagine being asked. As a child born in the United States, I find this question so difficult because I have been exposed to a large variety of cultures within the small boundaries of my own family. This makes it very difficult to determine one, or even a few characteristics that define ethnic identity. In the case of many of these novels, the task of defining ethnic identity is not so complicated. The list of determinants that I believe to define ethnic identity includes language, geographic location, and tradition.

The book has as its principal thesis the consideration of race as “a folk classification, a product of popular beliefs about human differences that evolved from 16th to 19th centuries” (Smedley, 2007, pag.24). The book also specifies three characteristics that distinguish the racial ideology in America: the absence of a category for biracial people, the homogenization of the black or African American Americans, and the impossibility to change a person’s race. (Smedley, 2007, pag.7)

Thinking about the importance and significance of food respective to our health, ethnic culture and society can cause cavernous, profound, and even questionable thoughts such as: “Is food taken for granted?”, “Is specialty foods just a fad or a change in lifestyle?”, and even “Is food becoming the enemy.” Mark Bittman, an established food journalist, wrote an article called “Why take food seriously?” In this article, Bittman enlightens the reader with a brief history lesson of America’s appreciation of food over the past decades. This history lesson leads to where the social standing of food is today and how it is affecting not only the people of America, but also the rest of the world.

Food is a highly unique commodity, for though it is essential to every single person on earth, there is no other commodity which is acquired and consumed in such diverse ways. It is a multifaceted social instrument, serving to connect people across cultural boundaries while simultaneously drawing lines through society, dividing people across race and class. Though we have discussed the connections between certain alternative food movements and the creation of a ‘white’ identity, I contend that the social mechanisms of food extend beyond the production of ‘whiteness’, and are intricately bound up in the creation and perpetuation of other racial and class identities in Western society. As the ways in which we consume and engage with food

There was a time when America was segregated; Caucasians and African Americans were forced to attend different restrooms, restaurants, and water fountains. However, the era of segregation has been terminated; now America embraces and appreciates the various cultures and ethnicities that create this melting pot several people call home. Likewise, it is this melting pot, or mosaic, of races that multitudes of individuals have identified themselves with. Thus, race and ethnicity does matter for it portrays vital and crucial roles in the contemporary American society. Furthermore, ethnicity and race brings communities together in unity, determines which traditions and ideals individuals may choose to value, and imposes an impediment for it categorizes humans unjustly.

Paula J. Johnson, a curator at the National Museum of American History, says that foods such as wasabi, Sriracha, and hummus would have been considered “foreign foods” 50 years ago, but today they are common, everyday staples for many people across America. Ramanathan briefly states before this that the only constant in American foods is global influence and then goes on to say that it’s not uncommon in modern times for people to eat, for example, Thai food for lunch and then Italian for dinner. She writes that America has people from all backgrounds, cultures, and countries and their influences are present everywhere, especially the food. In America today, there are so many influences on our foods that using the term ethnic to describe them makes it sound foreign when the food is something people eat every

In The Culinary Seasons of my Childhood, Jessica B. Harris- the author- attempts to help readers understand the relationship between food and identity. Harris gave a detailed, but relevant, description of how how food portrayed different cultures in her life and how it taught her many lessons about her family history and who she is; she also described how food brings people together as one and creates a connection that nothing else can. The author helps readers initially understand her ideas by showing examples of how food, even in the same culture, can reflect different social classes.“ Even though chitterlings might be on the menu, they could equally likely be accompanied by a mason jar of corn liquor or a crystal goblet of champagne”( Harris

The study of race and ethnicity is not a cut and dry conversation that always has the same result. The definition of race and ethnicity has changed over time as we have put social weight on what we have put into each definition. In this paper, I will be looking at how two authors, Vilna Bashi Treitler and Stephen Steinberg, discuss the questions and definitions of ethnicity, race, and mobility in American society. For instance, one author tends to combine race and ethnicity into one definition and use them interchangeably while the other author does the exact opposite. The Ethnic Myth by Steinberg is cultural groups trying to get ahead, all about class, getting to the middle class, money, economic mobility (Lecture 12; 5-16-18). While the Ethnic Project by Trielter is getting ahead without being racialized while trying to climb the ladder and having to make subdivisions. It is all about status order and social mobility for Treitler (Lecture 12; 5-16-18).

Course Description: Ethnic Studies is designed to bring awareness and understanding of the problems facing the American people in the area of race and ethnic relations, primarily focusing on ethnic minorities. Ethnic Studies will focus on the nature and scope of relationships between minority groups and majority group in the United States.

The Changing racial and Ethnic Composition of the US Popluation: Emerging American Identities. (). Retrieved from

This paper will discuss the multifaceted relationships among food, and culture. I will be looking at the relationships people have with food, and explore how this relationship reveals information about them. Their food choices of individuals and groups, can reveal their ideals, likes and dislikes. Food choices tell the stories of where people have travelled and who they have met along the way.

According to Delaney (2004) suggests that food is not biological, it is cultural. The food that is consumed shapes culture and culture shapes food and intern shapes our identity (Delaney, 2004). Counihan (1999) agrees and suggests that food is a “product and mirror of the organisation of society…it is connected to behaviours and meanings” (p. 6). The way in which food is produced, distributed and consumed illustrates power relations, gender and sex within societies (Counihan, 1999). She explains that each society has a distinct food way which structures the community, personalities and families within the society (Counihan, 1999).