Morocca Personal Statement

Some say food is an exploration of culture, and taste evokes lush memories of the past. “ In An Island Passover” by Ethel G. Hofman, she described her life in the Shetland Islands. Every year, Hofman’s family celebrates Passover- a traditional Jewish holiday where time and effort to prepare a meal is like painting, and it takes months to reveal a masterpiece. While Hofman had a positive recollection of her family’s traditional cuisine, author of “Fish Cheeks”, Amy Tan did not share the same experience. Tan felt ashamed of sharing her traditional cuisine with a pastor's son whom she was in love with. Tan strived for her crush’s approval because she did not want to be deemed strange. Hofman and Tan had striking differences in

In Jessica Harris’s “The Culinary Season of my Childhood” she peels away at the layers of how food and a food based atmosphere affected her life in a positive way. Food to her represented an extension of culture along with gatherings of family which built the basis for her cultural identity throughout her life. Harris shares various anecdotes that exemplify how certain memories regarding food as well as the varied characteristics of her cultures’ cuisine left a lasting imprint on how she began to view food and continued to proceeding forward. she stats “My family, like many others long separated from the south, raised me in ways that continued their eating traditions, so now I can head south and sop biscuits in gravy, suck chewy bits of fat from a pigs foot spattered with hot sauce, and yes’m and no’m with the best of ‘em,.” (Pg. 109 Para). Similarly, since I am Jamaican, food remains something that holds high importance in my life due to how my family prepared, flavored, and built a food-based atmosphere. They extended the same traditions from their country of origin within the new society they were thrusted into. The impact of food and how it has factors to comfort, heal, and bring people together holds high relevance in how my self-identity was shaped regarding food.

During the course of history, the Gullah has protected their heritage through language, food, and customs. The Africans that were enslaved bought many of their recipes, foods, and cooking styles to the low country of the Carolinas and other coastal communities. Of the many recipes, brought to America one pot dishes, proved to be very instrumental in providing nutrition to the unbalanced rations that they received from their masters. Deep-frying, rice dishes, seafood, boiling, and steaming, baking in ashes, basic and natural seasonings, and an consistent use of rice provides a distinct taste when Gullah people are cooking. “Simply speaking, Gullah food is about ancestral ties and American living, adaptability, creativity, making do, “livin’ ot da waddah and on the lan.”” (Grantt. 2005, p 145) Cooking for the Gullah yields passion and creative expression that can only come from their strong ancestral connections, making Gullah Cooking a cultural

James McCann’s book, Stirring the Pot: A History of African Cuisine, analyzed the procedures of crafting African cuisines derived from various parts of Africa. McCann wants to illustrate to his audience what African people have consumed over time and examine how their food patterns changed with their geographical location, the seasons, and historical interactions. McCann used a multidisciplinary methodological approach in writing the book. McCann employed a variety of sources including anthropological studies, sociological studies, cookbooks about African dishes, European accounts of African food making, and historical accounts by African observers. McCann used sub-altern as his theoretical approach for the majority of the book. McCann discussed techniques that were similar to a reading against the grain approach while observing recipes when trying to figure out the origin of a dish. McCann divided his book into four sections. The first section was titled, Basic Ingredients. In this first section McCann discussed the staple crops and spices that exist within Africa. Also McCann analyzed the seasons, wet and dry, and how they affect African cuisines during their respective time periods. Stirring the National Stew: Food and National identity in Ethiopia, was the second section of the book. In the second section McCann analyzed a feast in 1887 that was created by the Ethiopian rulers. McCann also examined the history and transitions of Ethiopian cuisines. The third

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

Spending much of her childhood in the German Coast of Acadiana, Darleen Jenkins holds on tightly to her family traditions. Moving from Luling to Houma, down to Dularge and back up to Houma again, she has been able to spot differences in the regions’ foods based on both time and place. She reminisces fondly of times when her family came together to share in meals and memories. Speaking with her one couldn’t help but to want to hear more about her childhood and transitions through adulthood.

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.

Essentially, every culture has a specific basis, native language, religion and custom that reflects its history, values and beliefs. These conceptual constructs represents the total reality of life within the community of which is commonly known as “Culture”. Culture is not only a race, but is a way of life. In the United States, there are many different races that integrate with the American race and culture. However, these individuals often times may have difficulties adjusting, adapting or maintaining their heritage. How well they acculturate and adapt to the process can have an impact on how well the individual is able to integrate or engage to one or another culture.

Becoming a part of the student body at my high school, Middletown South, gave me many academic opportunities, a few examples being AP art history, AP psychology, college level english classes, and many more. The sense of community led to my great appreciation of Middletown. Football games are a rite of passage when going to high school, and I am so glad I got to experience those events. Also, joining of my school’s choir and field team made me immensely grateful for the camaraderie everyone takes part of, in and out of school. Living in Middletown and attending Middletown South has not only given me great joy, but a new perspective on life. As far as I was concerned, I believed my entire life would be spent in New York, and would never know anything else. Instead, I had the chance to branch out and live an unfamiliar lifestyle. The ability to pick and choose from such a wide range of courses and activities to participate in seemed to be something exclusive to suburbs only. If I had stayed in New York, I do not believe I would be the person I am today. There is such a widespread selection of topics, and I found myself falling in love with all of them once the move

Through the years, Native Americans adapted to the ingredients gifted to them by the government and created frybread. At the college campus Vantrease attended, frybread was used an identification method at the campus. One of the comments the author reported was, “Are you working on that commod bod?” In addition, frybread was also seen as an acceptance method on the college campus for other Natives who grew up on reservations. The most important meaning that frybread and commodity food is heritage. Through the adaption of ingredients, we can see how the culture and heritage the Natives have created.

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

Growing up, I was constantly surrounded by people of the same ethnic race and culture. I was raised in the small city of Temple City where a lot of older generation Asian immigrants resided, which resulted in my schools being mostly dominated by the first generation Asian American population. Because of this similarity of race and culture with my peers, it was fairly easy for me to bond with other students as well as feel comfortable within the realms of my schools and neighborhood. I had little trouble learning and participating in classrooms and also was able to be very involved in leadership positions in extracurricular programs at my high school which was a good learning experience for me.

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.

As a result, through the collective medium of ethnic food culture, I have gained a newfound

The three things that have made the biggest impact on and have influenced my life that shaped me into the person I am today are family background, experiences from my school year, and religious beliefs. Our culture provides a lens through which we view the world and interpret our everyday experiences. In order to know who I am today, I must look at who you’ve been. Many educators around the country are interested in developing a multicultural approach in their teaching. They find themselves in classrooms with 25 children of varying racial and cultural backgrounds, and are looking for ways to connect what they do in the classroom to the cultures represented by their students. Before we can begin to understand others, however, we need to understand ourselves and what we bring to our interactions with others.