Today's Special Food Culture Report

In an article written by Amy S. Choi entitled, “What Americans can Learn From Other Food Cultures,” Choi discusses food in ways that pertain to ones culture. Today, our younger generation has become less thankful for simple, traditional foods and more wanting of foods prepared in less traditional ways, almost as if, “the more outlandish the better.” Choi mentioned in her article that, “those slightly younger have been the beneficiaries of the restaurant culture exploding in Shanghai” (Choi, Amy. “What Americans Can Learn From Other Food Cultures.” Ideastedcom. 18 Dec. 2014. Web. 17 June 2015) being from America I agree with her statement. Food in many cultures has become a status symbol; I believe that dining in expensive restaurants that serve

As I added the finishing touches of friend onions and parsley to make it look aesthetically pleasing, I took a step back to stare at the masterpiece I had just created, a luscious and delectable Pakistani rice dish called “Briyani”. Making this dish is the epitome of success in every Pakistani girl’s lifetime. It’s considered an essential quality to add to one’s marriage “resume”. However, to me, it was more than just a future “in law pleaser”, it was my compass for life. A cook must be diligent and attentive to detail, conscious of every ingredient and amount that is being used. A cook is a provider, helping with the wellbeing of the people who are consuming the prepared food. The kitchen is their clinic, and the consumers are their patients. Nine years of cooking with my mother has taught me dedication, obedience, and tested my patience when some recipes would fail. Cooking, as a safe haven from the difficulties of everyday life, has helped me better connect to all my experiences throughout the years and has molded the foundation for my passion and calling, medicine.

Many have had the opportunity to experience Olah’s exquisite cuisine, from events like Trade Expos for State Representative Jake Wheatley; Soul Pitt’s Meet the Author Event to cocktail receptions for the likes of Samuel Black, Director of African American Programs at the Senator John Heinz History Center. While catering an event for the Passport Academy Senior Graduation Banquet, she recalls comedienne Sommore saying her Curry Chicken was “the best I ever

She explains her thesis by stating “Others who write stories of migration often talk of arrival at a new place as a loss of communal memory and the erosion of an original culture. I want to talk of arrival as a gain,” (360). The key points of the text include Mukherjee describing her transition between Calcutta and the United States, and what it means to be and American and how culture influences that aspect. The information in the text is significant; the people of America are a part of a melting pot, sometimes it is hard for them to find the distinction between American culture and their own. The information in Mukherjee’s story is clear and specific, unbiased, and is relevant to the purpose of the story. I believe Mukherjee has achieved her purpose of informing her audience about cultural differences; she presents certain strengths and weaknesses within the text.

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

“After 36 years as a legal immigrant in this country, she clings passionately to her Indian citizenship and hopes to go home to India when she retires.” This shows the diversity they have in their hearts for two conflicting cultures, and how she accepts both into her life. They were also given bigger opportunities. So they decided to blend those two varying cultures together. All this shows how another culture (American) affects their life how they choose to live.

The second chapter of the book called Cuisine and Culture by Linda Civitello, discussed the importance of grain, grapes and olives to Greece and Rome as well as other staple foods of those societies. One of the main discussion points within this chapter, was the history of wine. The book discussed how the Greek god, Dionysus, encouraged drinking wine for men only and how wine changed when the Roman God, Bacchus, took over Dionysus’s role. One interesting discussion the book featured was how Greeks believed “drinking purple wine from a purple vessel made of [amethyst] would cause the two purples to cancel each other out and negate whatever was in the wine that caused drunkenness” (Civitello 32). This theory of being able to drink and not get

Food security is closely associated with availability, affordability, and accessibility of culturally appropriate foods. The promotion of the local cultivation of ethnic vegetables will increase the availability of culturally appropriate vegetables in the local stores; improve the socioeconomic condition of the people living in the low-income areas which will ultimately increase the affordability and the accessibility of culturally appropriate foods for the most vulnerable sections of the population including South Asian communities. Both provincial and municipal policies impact all the dimensions of food security, including the production of ethnic vegetables. Therefore, it is important to increase the coordination, communication, and cooperation

Every wonder what food culture is? Food culture refers to the practices, attitudes, and beliefs as well as the networks and institutions surrounding the production, distribution, and consumption of food. The food cultures I am going to talk about in this essay is mexican, chinese, and french.

The third chapter of the book called Cuisine and Culture by Linda Civitello, discussed a variety of topics ranging from the Christian diet in A.D. 500-1000, to the diet of Muslims during their Empire regien and concluded with the changes that occurred to people’s food and drink choices as the medieval times approached an end. One major points made in the discussion regarding the food and drink changes in the medieval times was the Turkish culture. Civitello mentions that the “Turkish cuisine is one of the great cuisines of the world, elaborate and specialized” (87). This statement reminded me of all the elaborate and flavorful Turkish foods, I have eaten. Specifically, one of my favorite candies known as the Turkish Delight or Lokum, comes

Central Idea: India is a fascinating country with diverse traditions related to their language, their costumes, and their cuisine.

Godoy, Maria, and Kat Chow. "When Chefs Become Famous Cooking Other Cultures' Food." NPR. NPR, 22 Mar. 2016. Web. 14 Apr. 2017.

Food is a significant part of any culture. It is the foundation for any gathering and brings families together. I interviewed 3 people from differents generations about food habits within their families. Through 7 questions I got to know the history of food in each person's life. John, Terianne, and Ima are all from different ethnic backgrounds. They share commonalities but differ greatly from one another as well.

The weekly seminars of Food, Culture, and Society with nine different speakers have been very interesting, educational, insightful, and fun. As someone who embarked on a major dieting project and have lost more than 60 lbs as a result to establish better health and lifestyle, the topics of these seminars have both been personally relevant and significant. Along the time span of this quarter, there were three different seminars that especially sparked and stood out for me.

Zelinsky (2001) writes about Cuisine and how ethnic cuisine is a now positive expression of ethnicity. He cites Van Den Berghe (1984) who states that “along with language the food complex becomes a basic badge of ethnicity.” He writes about how the only way for many American citizens to understand anything about other ethnicities is through their food – such as Indian curries, Vietnamese cuisine and so on. It is the most accessible and the only real expression of culture that many are willing accept, so therefore becomes the optimum way for immigrants to express themselves in foreign countries. The theme of food as an expression of ethnicity is consistent through