Influence of French Food on the Food Service Industry

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.

Louisiana is an interesting place to visit and live in. Louisiana has always had a passion for food and the different types of culture that comes along with it. There are many different subjects in Louisiana to research, such as plantations, festivals, swamps, cities, and different heritages. Food brings everyone and everything together. By researching food, all of the many different facts about Louisiana can tie together. There is always a cultural background when it comes to food anywhere. The festivals in Louisiana always either include food or base themselves on food. Louisiana has a crawfish festival, po-boy festival, shrimp festival, gumbo cook-offs throughout the year, and more. Louisiana even has its own holiday known as “Mardi Gras,”

Perhaps no other city has felt this injustice as strongly as New Orleans; still a bustling hub of authentic Creole and Cajun cuisine with influences from places such as France and West Africa. In fact, Louisiana as a whole has deep roots in vibrant home-cookery, most often passed down generationally, in the kitchen and with dirty hands. But sadly, the number of young African Americans taking to the kitchen is rapidly dwindling. How is it possible, then, that a culture steeped in tradition is quickly abandoning its origins? Simply put: access and availability; it’s illogical to think any home cooked meal could be

maximizing the flavor of every dish. By bringing in comfort food to the scene of higher end

When the Acadians first appeared in their original settlement, they developed skills of farming and fishing that they carried with them throughout their history. As the Acadians first started to arrive in Louisiana, they set up near bayous, swamps, and prairies (LaBorde, n.d. para.1, 5). Acadians willingly moved into Southern Louisiana because they were able to settle land and cultivate crops (Rudolphy, n.d. p. 2). It is here that the culture of the Acadians is exhibited in their cuisine: their simplistic and non-materialistic views in their culture lead them to using what they had available to them. They used ingredients such as: crawfish, shrimp, and crabs from the gulf, swamps, and bayous. The Acadians drew upon their skills of farming and fishing that they developed in Nova Scotia and used it in Louisiana to create their dishes (Prudhommes, 1984, pp. 13-15). Similarly, Acadians also cultivated crops such as rice, which resulted in rice being a staple ingredient in many of their dishes. Undoubtedly, the Acadian’s style of living off the land developed the Cajun cooking

Now let 's think? Why is New Orleans food so different from where I am from? Well, in New Orleans we have a mixture of Cajun and Creole cooks up in a pot in the back of the kitchen. Cajun food is where the spices and seasoning comes from this is including ingredients, dried shrimp, sage, chives, etc. Mouth-watering, smell filling dishes such as jambalaya, crawfish pies, and even file gumbo creates with just simple items. "Moving from down south to more up north, I honestly had to adjust to the flavor of food in Monroe," said anonymous, a junior social work major from New Orleans, Louisiana. Having a taste of spicy, flavor-able foods coming from the south you have a less expectation for dishes to have the same qualities of foods you known of eating. Stepping out of the car in New Orleans the first thing that

As New Orleans Food historian Jessica B. Harris says, “There is no other place quite like New Orleans, so this must be the place.” A statement that speaks about the unique, vibrant, and diverse culture of New Orleans. The city is the melting pot of all cultures and inspires indulgence. From food - Gumbo, Po-Boys to music and arts - renowned as the birthplace of Jazz, Hollywood of the South - with many films shot every year and many actors calling the city their home this city with more than hundred years of history continues to make a lasting impression on the American culture.

Moreover, Ferris talks about how throughout the history of the south, the politics of power and place, have lead to the establishment of a cuisine that includes both privilege and deprivation. Thus, continuously impacting the food patterns of the modern day south. Ferris states, “In food lies the harsh dynamics of racism, sexism, class struggle, and ecological exploitation that have long defined the south; yet there, too, resides family, a strong connection to place, conviviality, creativity, and flavor” (Edible South, 1) . This is exemplified all throughout the text by many accounts of antebellum cuisine influenced by that of African and Native Americans.

While examining a culture, most people would typically think of the language, religion, style of dress, and customs of that particular group, but some people fail to realize the importance of that culture’s food. During the late 1800s and early-mid 1900s, many various ethnic and cultural groups immigrated to the United States and brought with them their cuisine. In the novel Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration by Hasia R. Diner, the ways of which American culture has shaped the food culture of immigrants in the US and how their foods influenced American cuisine. There were two prominent groups—Italians and Irish—that immigrated to the US that were either greatly influenced and/or influenced by

A significant portion of Mardi Gras is design to recognize and celebrate the holiday’s heritage to French culture. France contribute greatly to the creation of the holiday. For instance, Mardi Gras’s origins begin in France and came to North America by French settlers traveling through the seas. During the French settlers travel to North America, all of them brought to a culture with them that will fever be in grained into Mardi Gras’s traditions. One of the most important aspect found in Mardi Gras as a result is the French Language. Although New Orleans’ French dialect is different than France due to many native French speakers coming to the city through enslavement, the words meaning was the same. People from Haiti and various African French

Chapter six talks about the influences of northern and southern ethnic groups on American foods and foods habits. The introduction of these foods and its contact with other culture’s food is what is considered to be the characteristics of the American diet. The author also shed light on where certain immigrants were coming from providing evidence that most of the northern Europe countries were countries of the Great Britain, Ireland, and France. The southern European countries, on the other hand, included Spain, Portugal, and Italy. Kittler et al. Provide compelling evidence to support their argument though food preparation may differ in the countries, the ingredients and influences tend to be the same. For instances in Great Britain and Ireland

Lastly is the culture. The culture plays a huge part in making the cuisines so well-known in many ways. As time has progressed New Orléans has kept the French culture alive while still incorporating modern ingredients. The slaves of the French also brought a unique style of cooking with them. They contributed to the French classics by adding their own spices and seasonings. The Acadians also known as the “Cajuns” brought a more “country” concept of French cuisines which influence New Orléans cuisines

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.

Known as the fast-food icon around the world, McDonald’s French fries have taken the world by storm. In Eric Schlosser’s essay, “Why McDonald’s Fries Taste So Good”, he uses the popularity of McDonald’s French Fries to begin his essay and to effectively capture his audiences’ attention to make them realize that there is a problem with our favorite fast-food meals. What is really put into the foods we eat and why it smells and tastes so good, specifically McDonald’s French fries, is effectively answered in Schlosser’s essay. The reality of what is really going on behind the scenes of fast-food restaurants is revealed through Schlosser’s facts, intricate detail, and personal experiences to effectively come to the conclusion that processed foods are

Throughout the years, there has been an incredible amount of speculation as to what ingredients are being put into the food we consume. The same food manufactured by major food corporations that can only be approved by the FDA. There are many techniques that these food corporations can use in order to gain consumer loyalty, but the main focus is the way their advertising works. Along with these advertisements, comes a target market as well. The food industry is constantly in speculation because there are always new foods that corporations want approved to sell. Some of these businesses are part of the fast food industry and others are international food companies that sell their products around the world. As adults and parents, we need to