The Geography Of Chicken Soup

“Taco USA: How Mexican Food Became More American Than Apple Pie” was written in 2012 by Gustavo Arellano, a prolific food author for the Orange County newspaper OC Weekly. This article originally appeared as an online publication in Reason Magazine. Arellano has written books about Mexican food and its role in the American experience. His writings explain how this genre of cuisine has evolved and transformed as it has spread geographically throughout the United States. Growing up in Orange County California with two Hispanic parents, Arellano experienced firsthand the transformation of traditional Mexican dishes into the tex-mex that most American families are familiar with today. The online news site, Reason Magazine, originally published this article to accommodate to an audience of readers who want to be informed but also entertained by the news. These readers care about what is happening in society but are not considered scholars on the topics presented. Although the readers of Reason Magazine might not have any formal knowledge about food and its role in culture, all of them have experienced the importance of a meal in their everyday lives. The author uses the experience and background of his audience to show them the importance and prevalence of Mexican food in the American culture. In “Taco USA” Arellano uses personal stories, ethnic language, and historical information to show his

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.

Latin-America is rich for its culinary diversity, and these countries have their typical food. In Cuba there are many types of typical dishes, but the most famous is

When most people hear the word “Mexican”, a person instantly thinks of food. This is because Mexicans have been known through out America as a culture to have a variety of some of the best dishes. Hispanics males take pride in working, just as the females take pride in cooking. The women don’t do it just for the heck of it, they make a form of art and also competition. Every Mexican family has a person who competes with another, to see who can make the best dish. Mexicans have different dishes from soups to rice. The one soup you will here in the Mexican generation is pozole. This is a soup that consists of pork, hominy, and spicy herbs. This recipe has been in my family for a more then a decade, and now I share it with you. In

I decided to sample their tacos, which were small street tacos, to see how the two cultures differed in terms of taste and cohesion with the tortilla and lime. At first look, the tacos looked very delicious and prepared very well that complimented their smell. The chicken curry and chicken 65 tacos were my first dishes to be eaten as they looked and smelled authentic and delicious. The chicken curry taco was very satisfying to my taste buds as the curry brought the spice and the taste and juice of the lime kicked it up a notch. Chicken curry is a common food that is typically eaten in South Asia and Southeast Asia. Chicken curry would, usually, never be put with a Mexican dish as it is usually served by itself with some potatoes and or rice. The next taco that I ate was the chicken 65 taco, which is also a common Indian delicacy. This taco was very spicy as chicken 65 is commonly prepared with many spices. As with the chicken curry taco, this dish was very pleasing and delicious as the spice of the chicken 65 blended amazingly with the tortilla and lime. Chicken 65 originates from the city of Chennai, India but its name has many different theories as to where it comes from. People claim to say that the name, chicken 65, comes from the way that the food is prepared and cooked. They claim that when chicken 65 is being cooked, it gains its spice by being mixed with 65 red peppers and other spices. Others claim that it comes from the number that this dish was given on the original menu in 1965 at the Buhari Hotel restaurant. Overall, these Mexican-Indian dishes tasted very delicious and looked very authentic. The third taco that I decided to taste and sample was the barbacoa taco. This taco was very delicious as it is a common Mexican dish usually served with pico de gallo and other spices. After eating all of the tacos, I can gladly say I very much enjoyed the

America have a variety of food with no staple food to eat with every meal, unlike in Vietnam where the food is more exotic, but very easily to get sick of. Both countries daily meals consist of cooked goods, vegetables, and a variety of foods. Daily routine for eating is the same for both countries consisting of breakfast, lunch and dinner. But where there are similarities, there are differences such as the food cultures. Both the countries have difference regions, so of course each region vary on what they eat, and what they have access to. In America, the southern region’s foods are different than the cooked foods in other regions. In the same way, the foods that the southern region

Southern food embodies a history that has evolved over time and explains why we have come to believe of exclusive foods as deeply southern. “The South is a world so shaped by history and memory that is difficult to separate myth from reality. The same is true for southern food” (Ferris, 3). Southern foods are rooted in culture and traditions of the past. “Real southern food is distinctive, innovative cuisine that is grounded in the world of local agrarian traditions—soil, waters, region, season, flora and fauna—and the influence of global cultures” (Ferris, 3). Through agricultural innovation, southern food has advanced to become the tasteful southern cuisine

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.

When first beginning this assignment, I thought of choosing Vietnamese food because I miss having Vietnamese food for most of my meals, which was a luxury when I lived at home with my parents. Also, I have not fully prepared a Vietnamese dish or meal myself, as cooking never appealed to me. However, as I thought more about it, I would just be returning to the comforts of what I had already known instead of challenging myself and expanding my experiences. Eventually, I decided to pursue learning more about the Hispanic food culture because I greatly enjoy Hispanic food, whether it is Americanized Hispanic foods such as burritos or enchiladas from restaurants like Taco Bell or La Paz, or traditional, authentic foods I have had at my Hispanic friends’ houses. I love exploring the infinite variety of ethnic dishes this world has to offer, but I do not pay much attention exactly to what I am eating, what is in it, and how to prepare it myself. This assignment gave me the opportunity to go out and adventure into Guerrero’s Market on 11th and G street. I brought David with me, a friend from Honduras who has exposed me to most of the authentic hispanic foods I have eaten. I decided to make ceviche, and the two ethnic ingredients not used in mainstream American cuisine I selected were avocados and tostadas.

The Southern food does more than just celebrate, Southern food can bring people together and it provides ingredients for social change. The South is known for its language, food, and hospitality. Southern food is good and we know it’s not healthy but it’s hard to push away from the table. Southern food has the potential to bring out the Southern identity and bring individuals closer to share life experiences.

Hispanic Americans have a strong tie to their culture and display it in their cuisine. Rice and beans are staples to la familia, together they provide a complete protein, and are inexpensive. Spicy peppers and hot sauce provide antibacterial and digestive health qualities that were imperative to provide healthy meals in Mexico because the water supply isn’t guaranteed to be safe for drinking. Historically, many tomato products were introduced to the United States by Mexico, including burritos, tacos, other Mexican cuisine and even ketchup (Sowell, 1981).

It also says that shops will have a large range of products, however there are still large shortages of food. Rations are sometimes not even guaranteed to be delivered and if they are they will be very late. In 1991 the grain supply to Cuba from the Soviet Union since it collapsed which also caused the cattle to not be able to be fed. Since they could not feed the cattle all of the products and bi-products were very rare like the milk, beef, and eggs and chicken. Since a lot of the fuel was in a shortage the crops had to be harvested by people which made the production of food slow to crawl. They have improved the production but the shortage is still very common and no they are starting to resort to non-rationed stores and even the black market. The actual food/cuisines of Cuba come from many cultures like the Spanish, Africans and Caribbean, One very small part but slight influence is from the Chinese also. Some of the most popular foods include varieties of meat and rice with black beans. The traditional type of Cuban food can also be called criollo. Some of the most common spices and seasonings used are things like garlic and onion and common ingredients are things like lettuce, pork, eggs and tomatoes and more. One product of Cuba is also Coffee which is normally sold to other places and the coffee that Cubans normally drink are from places like

To begin with, I chose this project because I distinctly remember that my older brother did the same cooking option. I remembered how good that meal was from 3 years ago. He cooked pork shish kabobs as an entree and they were outstanding. I wanted to create a similar effect on my family and their tastebuds. Looking back, I was unaware that I was capable of producing a meal this tasty and coordinated.

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.

To introduce this product to Mexico, the intention will be to craft meals that are traditional Mexican cuisine and reasonably low in cost. It will be important to use ingredients from local farmers to develop relationships within the country and to provide the service and product at the best price to build a customer base. This product seemed logical for the Mexican market when observing family eating tendencies in the culture. As a collectivist culture, Mexican families are likely to have meals together and cook at home. This product caters to this aspect and allows families to enjoy each other while making the task of cooking and planning simpler. (The Hofstede Centre, n.d.)