Food affects each individual in a different manner because of each person’s particular preference and desired taste. Throughout every day, people are influenced by different foods and become passionate about a particular style or taste. Although, it is ordinary for people to differ in their preferred style or choice of the food they desire. As a result, it is very difficult in agreeing and convincing others the superiority of an individual’s favorite food. This argument takes place in all food cultures, but takes the largest toll when regarding to Southern food and culture. The reasoning behind this is that Southern food has became extremely diverse because of different influences of Southern chefs. The excessive large variety and assortment …show more content…
of Southern foods has caused individuals less likely to agree on a particular Southern style of cooking. The highest ranked chefs of Southern cooking are Emeril Lagasse and Paula Deen. Each of these chefs differ a large amount in their style and culture regarding to Southern food. Emeril Lagasse’s style mainly revolves around Cajun foods and involves spicy Louisiana influenced recipes. On the other hand, Paula Deen’s dishes have more of a traditional Southern style, which involves foods like fried chicken, buttered biscuits, creamed corn, and other foods among this particular category. In my personal belief, Paula Deen is the most excellent representative of Southern cooking. The reasoning behind this is because her style of cooking is what people typically view as traditional Southern cooking. Although, I do understand that there is another side to this argument. I realize there are some people that may disagree with my view of Paula Deen being the best representative of Southern cooking, because people have distinct food preference for Southern cooking that they are passionate about. Also, they may have a view differing from my beliefs regarding to what Southern cooking is. Emeril Lagasse is known as the king of Cajun because of his strong emphasis on Creole and Cajun cooking styles.
According to Emeril, his style of cuisine is called “New New Orleans cooking”, which consist of Louisiana ingredients with the influence of Asian, Portuguese, and Southwestern cooking (Pitre). Unlike Paula Deen, his recipes are highly diverse and he provides a large variety of different styles of foods. Another positive characteristic of Emeril Lagasse is his out-going and jovial personality and his famous catchphrases, including “Bam!” and “kick it up a notch”. Between his variety of cooking styles and sociable behavior, he has become one of the most successful chefs by having multiple chains of restaurants across America, being a television star, and being the other of a large number of cookbooks. Emeril Lagasse’s styles of cuisine vary a great deal from restaurant to restaurant. Almost all of his restaurants have a prominent Creole and Cajun style, but each is different in their own manner because they vary in the emphasis on a particular type of cooking. Of his multiple restaurants across the United States, each of them contain influences from other styles of cooking with the addition of the typical New Orleans cooking ways, which allows him to stand out among other chefs. For example, his restaurant Tchoup-Chop in Orlando involves his Cajun and Creole styles that are strongly influenced by “Pan-Asian” cooking, which involves multiple types of Asian influences …show more content…
(“Best of Orlando”). Emeril Legasse’s restaurant, Delmonico Steakhouse, in Las Vegas contains Emeril’s Cajun and Creole cooking style with dominating emphasis on Southern style steak (“Emerils”). Along with his successful restaurants, Emeril has also flourished in television food programs because of his prominent shows The Essence of Emeril and Emeril Live, while also multiple appearances on other networks displaying his cooking. In each of his television appearances, he exhibited his distinct “New New Orleans” cooking style along with his out-going personality and catchphrases. Also, he is the author of 12 popular cookbooks with multiple of them being best sellers (“Famous Foods”). Even though Emeril Lagasse is a extremely successful Southern cook, he seems to stray from traditional Southern cooking with his diversity of recipes and mixture of cultures, which leads Paula Deen to be the best representative of Southern cooking because of her traditional style of Southern food. When I think of Southern food, I picture heavily buttered foods, mash potatoes, biscuits, a selection of fried items, delicious pies, and other types of foods in this particular range.
This is the reason Paula Deen is the best representative of Southern cooking. All of her recipes apply to the traditional Southern style of cooking without the addition of other cultures. Unlike Emeril Lagasse, Paula Deen’s restaurants place emphasis on only Southern cooking. For example, her restaurant Lady & Sons in Savannah, Georgia contains a specialty buffet, which includes foods like macaroni and cheese, deep-fried Twinkies, fried chicken, creamed corn, garlic cheese biscuits, and other Southern cultured foods. The reasoning behind Paula Deen’s recipes over powering the typical Southern foods is because she adds multiple seasonings and accessories to each dish. When the ordinary Southern styled chef is finished with a recipe, Paula Deen usually has an additional 4-5 steps to allow the recipe to have more flavor and a better taste. She portrays this in all of her recipes and especially in one of my favorites, the deep fried cheesecake. In this recipe she wraps a cheesecake covered in chocolate and puts it in a deep fryer. Once you think she is finished, she rolls them in powder sugar, glazes them with strawberry and chocolate syrup, adds more powdered sugar, and then adds fresh cream to the top. This is just a prime example of one of her countless recipes where she continues and
continues to add accessories to an ordinary southern dish, which makes her the most dominating Southern style chef. Along with Paula Deen’s famous and delicious dishes, she is also separated from other chefs because of her friendly and humorous personality, her high rated shows on food network, award winning cookbooks, and her becoming an American phenomenon. She is similar to Emeril with her out-going personality, but she also gives off a sort of home-like and comfortable feeling because of her Southern hospitality. These characteristics of Paula are strongly displayed in her television programs and on her website, which states, “In Paula Deen’s kitchen, no one is a stranger and she likes to keep it that way” (“Paula Deen”). As the author of 14 cookbooks with each selling more than 8,000,000, she has received multiple awards for her traditional home-styled Southern recipes displayed in them (“Paula Deen”). Along with this, she has become a Southern lifestyle icon. According to her biography, “Paula has become an American phenomenon, overcoming poverty, doubt and agoraphobia to achieve success and acclaim she could never have imagined” (Paula Deen). In contrast to Emeril Lagasse, Paula Deen struggled in her journey to become a successful chef by going through a large amount of troubled times at the beginning of her career. Even after her acquiring fame and becoming successful, she still remains as genuine and full of love with her authentic Southern attitude as she did in the beginning. I strongly agree on the matter that Emeril Lagasse and Paula Deen are both triumphant Southern chefs that have acquired many fans because of their successful and distinct Southern style of cooking. Both of them have written successful cookbooks, created multiple restaurants, and stared on many television programs throughout their career. Although when it comes to agreeing on the matter of the best representative of Southern cooking, I believe that Paula Deen is a much better fit then Emeril Lagasse. I agree on the fact that Emeril Lagasse is a successful Southern chef, but I believe that he escapes the category of Southern cooking. Emeril has such a wide variety of recipes and restaurants that lack traditional Southern cooking because of his dishes being altered and influenced by other cultures and him placing more emphasis on certain styles of food. I do not view the characteristics of Emeril’s cooking in a bad manner, but instead complement and acknowledge the diversity of his created dishes. This leads me to believe that he is a prospering Southern chef, but he is not the best representative of Southern cooking because he strays from traditional Southern food. Unlike Emeril Lagasse, Paula Deen remains loyal to the traditional Southern cooking characteristics by not allowing influences of other cultures to alter her recipes. She relies only on Southern foods with the addition of multiple accessories and toppings to make her recipes extravagant and superior over the typical Southern chef without drifting into other cultures. Also, she has the friendliness and home-like attitude of a typical Southerner who contains Southern hospitality. I do realize that people have different views of what traditional Southern cooking is because of the many multitudes represented in Southern cooking, which may be affected by how a person is brought up and where they are brought up. Knowing this, my view on Paula Deen being the best representative of Southern cooking may be biased. The reasoning behind this is I think of traditional Southern cooking as mainly involving the use of a deep fryer, heavy amounts of butter, and other characteristics like these that portray my view of Southern cooking. From these perceptions on what Southern styled food is leads me to believe that Paul Deen is the best representative of Southern cooking.
In Lavanya Ramanathan’s Washington Post article published in 2015 titled “Why everyone should stop calling immigrant food ‘ethnic’”, she discusses about people’s preconceptions on the type of food that should be labelled ethnic. Ashlie Stevens also touched on a similar topic in her Guardian article published in 2015 titled “Stop thinking and just eat: when ‘food adventuring’ trivializes culture”. She talks about how people assume that just by eating food from a certain culture, they are able relate to the culture as a whole. Both authors acknowledge the importance of appreciating authentic cuisines, but takes different approaches to convince the audience. Both authors establish credibility by using a wide range of substantiated evidences. While,
In the book Fast Food Nation, Eric Schlosser talks about the working conditions of fast food meat slaughterhouses. In the chapter “The Most Dangerous Job,” one of the workers, who despised his job, gave Schlosser an opportunity to walk through a slaughterhouse. As the author was progressed backwards through the slaughterhouse, he noticed how all the workers were sitting very close to each other with steel protective vests and knives. The workers were mainly young Latina women, who worked swiftly, accurately, while trying not to fall behind. Eric Schlosser explains how working in the slaughterhouses is the most dangerous profession – these poor working conditions and horrible treatment of employees in the plants are beyond comprehension to what we see in modern everyday jobs, a lifestyle most of us take for granted.
This limits their taste and outlook on other foods. They become culturally isolated and ignorant. Although this may be true to a certain degree, I would disagree because “what there was in urban black neighborhoods, was an African American culinary tradition that centered on two principles: Southerness and commensality. The story of how these principles became "Soul Food" is the story of how a transparent and mundane fact of life - food - became a harbinger of an urban, black ethnic identity.”(Poe 5) I feel as if it is one’s tradition, it should be carried out each and every day not just on special occasions. It holds its value to a higher standard, which reflects a good understanding of how far they have come as people. Trying new foods is not a requirement in life, it is just something people do to become cultured. If it’s not required, then there is no need for it.
This triumphant history is simmering beneath a complicated mixture of endearing and polarizing perspectives. As for many, these are dishes that celebrate a heritage of culinary genius, community-building, and resourcefulness. However, there are many who reach the opposite conclusion and criticize soul food as an exceedingly unhealthy cuisine that needs a warning label, or slave food that is unworthy of celebration (Miller,
Tone: The author’s tone in Fast Food Nation is very informative with also an entertainment side. Throughout the book, Eric Schlosser is always giving facts about different things, but along with the facts comes excitement and entertainment. Eric Schlosser uses this strategy to keep the audience in check. In other words, to keep the person who is reading the book interested. Many authors use this kind of tone to their story because if they don’t, then people would stop reading their work, but instead, the reader wants to get to the interesting facts and keep on
Assumptions regarding food may occur through sight, smell, and opinions of others. For many people, food that they were not exposed to as children or do not consume in their everyday life may seem eccentric. Countless people around the world like what they like and do not try new things that do not appeal to them. In many cases, different cultures eat foods that may seem unusual to those who do not eat that certain delicacy. In John T. Edge’s “I’m Not Leaving Until I Eat This Thing,” assumptions about food are discussed.
In order to get a greater sense of the food personality attributes, three episodes from each show’s current season were analyzed to examine the personalities’ mannerisms and culinary identity. These attributes and characteristics were coded and analyzed (see Table 2). Content analysis started with cursory examination of the television episodes. I posed two questions during my initial examinations: how do these culinary personalities present themselves as experts in either the domestic or public spheres, and how do these presentations adhere or diverge from the earlier outlined gender culinary stereotypes. This meant looking at the theme of the shows, setting, the appearance and mannerisms of the culinary personalities, and how well these shows convey the tone of the network. While watching, I took note of any personal anecdotes or memories given while the food was being
Foods are the most common thing you can find in the world nowadays. Yet they are things that are loved the most in the word. If we look at our foods nowadays people would just be busy gobbling their foods up. They would never expect the history of the food that has been developed for many centuries. In comparison with
I believe that in order to preserve the authenticity of regional cuisine the people preparing the foods need to possess knowledge about their culture, an understanding of the ingredients they are using, and the ingredients they select must be from their region and no other. In their ess...
In summary we can see that food and the consumption of food has an impact on our society in a historical, structural and cultural way, as society has an impact on the consumption of food. The authors argue that we can observe our eating habits in many ways such as gender roles, settlers adapting and our national pride. We can understand now that food plays an important role in structuring our society.
American culture is changing dramatically. In some areas it’s a good thing, but in other areas, like our food culture, it can have negative affects. It is almost as if our eating habits are devolving, from a moral and traditional point of view. The great America, the land of the free and brave. The land of great things and being successful, “living the good life.” These attributes highlight some irony, especially in our food culture. Is the American food culture successful? Does it coincide with “good living”? What about fast and processed foods? These industries are flourishing today, making record sales all over the globe. People keep going back for more, time after time. Why? The answer is interestingly simple. Time, or in other words, efficiency. As people are so caught up in their jobs, schooling, sports, or whatever it may be, the fast/processed food industries are rapidly taking over the American food culture, giving people the choice of hot
Food is a huge part of life. In fact, without it, we wouldn’t even have the opportunity to live, at least for a very long time. Because food is such a huge part of life, there is quite a bit of competition for food marketing. When it comes to the restaurant business, the better the food’s taste, the more likely a restaurant will succeed. But the taste isn’t the only factor that contributes to a restaurant’s success. The look of food is more important than most people realize. It’s completely worth all the time and effort it takes to present food beautifully.
To determine what a person's eating style even is, one must look back at the upbringing of the individual. I interviewed three very different men, each of a different age, with a different background, and inevitably, a different upbringing. Zach, 18, was raised here in Raleigh, but also lived in Poughkeepsie, New York and South Bend, Indiana; Sander, 52, was raised outside of Chicago, but has lived in Denver, St. Thomas, Tucson, and Raleigh. While there are some similaritities among the mens' food styles, the differences stem from upbringings in different times by people of different values.
First, to create a successful restaurant concept, one must take into consideration the quality of the food – the menu. What is the projected theme of the restaurant? Will it be traditional gourmet French cuisine, or will it be Japanese food, such as sushi and teriyaki? The menu must not only coincide
Chefs and restaurateurs, in particular, have taken an interest in Filipino food. "When you say Filipino food, it’s actually a fusion of many cultures and many countries,” (Ferrer, 2014). Philippine cuisine continues to evolve as new techniques and styles of cooking find their way into one of the most active melting pots of Asia-A fusion of various recipes from earlier traders, Asian immigrants and former colonizers. Our penchant for cooking resulted into a unique Philippine culinary arts –a mixture of eastern and western cuisine–a gastronomic delight that has been savoured through many generations. To most of us Filipinos, food is important as it is an integral part of local art and culture as well as communal existence (Day, 2013). Regional cuisine is for family gathering, fiestas, and others regional cuisine makes our country introduced by other region. Regionalism plays a huge role in Filipino cooking, as it’s a geographically divisive country populated by dozens of ethnic groups. “Each island has their ownflavor.” “A traditional cuisine is a coherent tradition of food preparation that rises from the daily lives and kitchens of a people over an extended period in a specific region of a country, or a specific country, and which, when localized, has notable distinctions from the cuisine of the country as a whole." Regional food preparation traditions, customs and ingredients often combine to create dishes