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Essay about today food tradition
An essay about traditional food
Essay about today food tradition
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It is years later and I can still remember my first visit to Lou's Cafe. Stopping in to see if anyone could tell us where to locate the turn we had missed, my dad and I received a large dose of culture shock. It seemed as if we had opened the door to a place where time stood still.
Miss Lou Dixon owns and runs that restaurant in the middle of Small Town, USA. Miss Lou has been in business at that location since 1954. Even though the place looks a little squalid, it is not for lack of care; in fact, Lou is proud of how clean she keeps her place. She has often been heard to say, with the strongest East Tennessee accent, "It don't matter how pore a body is. They can be clean." She is proud of her "A" rating and prominently displays it.
It is not a fancy restaurant. The hundreds of booted loggers, railroad workers, and oil field roughnecks trekking through have worn the carpet thin. Chunks are missing from the carpet at the favorite tables of the workers. The hardened veneer on some of the tables is missing a notch here and there. The paint on the walls has cracks and there is a perennial smell of hamburgers permeating the air. The casual observer could be forgiven for thinking the place is about to fold financially; instead, what we found that night was a well camouflaged center of social activity and the finest, most accurate, information available.
When entering the door at Lou's, two things are immediately noticeable: the place is rarely empty and seems to consist of a maze of rooms. The first room, through the door, is the main part of the restaurant. There is another, rarely used, dining room off to the right....
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...ast for tomorrow's lunch special, a cake someone asked Lou to make, the spices of an apple pie, or the ever present odor of hamburgers, it is a well known fact, it will taste as good as it smells. The best part of being at Lou's is not her food, however; it is the feeling of being part of her extended family, being part of a tradition, when traditions are hard to come by.
The last time I was in Lou's, I experienced another trip through time's door; it was as if nothing had changed, nothing, except the amount of gray in her hair. Some of the old men had passed on; they have since been replaced by two or three of the "young 'uns" they used to keep their eyes on. The phone still rings constantly, the women still gather their news, and a new bunch of kids take over at night. Everything is the same, everything is different.
Stephen Boos has worked in the food service industry for over 30 years. He started as a bus person and subsequently trained as a chef’s apprentice. Steve’s mother believed that a college education was something that everyone should receive. She felt that a college degree was a good investment in Steve’s future. In 1976 at his mother’s insistence, Boos moved to Northeastern Ohio to attend Kent State University where he earned a bachelor’s degree in business administration. After graduation, Steve began working for East Park Restaurant as a line cook. Using his education as a foundation, Steve made a point to learn everything he could about running a restaurant, from cutting meat to the bi-weekly food and beverage orders. His versatility, keen business sense, and ability to control costs resulted in Steve’s promotion to General Manager, as role he has held since 1995.
For the last thirty years, Cracker Barrel Old Country Store, Inc. has been offering people on the highways of America an alternative to the fast food pit stop. Their restaurants serves home-style food, has quality gift shops and, most of all, a friendly and accommodating environment all go in to create a welcoming atmosphere. Making the guest comfortable is what makes them different. The waiters and waitresses let you take your time. You are seated and promptly drink orders are taken. They give the customer sufficient time to gaze over the menu. There are peg games on the table to occupy you or your young ones. If it is a game of checkers you wish, there is always a table in the corner ready to play.
The Dark Side of the All-American Meal, a work examining the country’s fast food industry (Gale). Schlosser sets off chapter 5: “Why the Fries Taste Good,” in Aberdeen,
...o described him as pale and complaint, and his confusion and frustration is clearly stated in when Lou says "she wants to go to the city" on. From that point on Lou is quite unsure what to do, his life seems to lose meaning. As he come to terms with his loss
In the beginning of the play Al was nonchalant, he knew that he was in Philadelphia so he knew to how to behavior and act if he wanted to get serviced the way he wanted to. The stereotype was, “if you want something in Philadelphia, ask for the opposite”. Everything that the waitress read off the menu were abnormal food that no one would get. Al knew that if he wanted something normal then he would have to ask for an abnormal food. The waitress told Al that the, “soup of the day you got a choice of Polish duck blood or cream of kidney” (Ives 154) and Al replied, “Beautiful. Beautiful! Kick me in a kidney” (Ives 154). Everyone knows that, in Philadelphia no one gets what they want on the first time asking. To get some time, repetition is key.
Creole and Cajun cuisine has been around since the mid 1800’s.[] The best place to trace its origin is New Orleans, Louisiana. The Cajun and Creole recipes are influenced by: French, Spanish, German, African and Italian contributions.[] New Orleans is a place where people live to eat and the living is easy going. Dinning is part of New Orleans culture and you are sure to find a place to find food love. In present day, New Orleans’ menus vary from corner to corner. There is so much to choose from, it is hard to believe that any restaurant could have survived all these years. However, there is one restaurant that has been with New Orleans since the beginning of its exquisite cuisines. Antoine’s a family owned Creole-French restaurant that has had over 174 years of success in the city.[] As we look into the history of Antoine’s, we will discover what is it about this place that keeps customers coming back.
Coal is considerably one of the most important sources of energy in nature and is one the most significant sources for power generation worldwide. The excavation and importance of coal became mainstream and apparent during the Industrial Revolution of the 19th and 20th centuries.
The myths must be dispelled. First of all, coal is not a bountiful. It is a nonrenewable resource and, according to a United States Geologic Survey, it is only expected...
I arrived at my grandma’s house in bewilderment. The smell of flavored pork and freshly made red sauce wafted out of the windows and rose with the sound of laughter. The family was already there: all four of my aunts elbow deep into bowls of chicken, pork, sauces; my cousins and a couple of uncles with rolled up sleeves spreading
Never, ever, in my life has something tasted so good. We shared a meal that no restaurant could ever top. My father and I became even tighter. From that day on, regular meals tasted like plastic and hot dogs and no better than that. Dangerous dishes became our gourmet good eats.
Butler, Stephanie. "Lip Smackin’ Good: Southern Barbecue." History.com. A&E Television Networks, 02 Aug. 2013. Web. 11 Mar. 2014.
The development of science and technology has led to people considering using alternative fuels to generate electricity. There are many alternative fuels that can generate electricity, such as natural gas, nuclear energy, wind energy, hydraulic power and so on (Fossil Fuels Used to Generate Electricity Power Plant Emissions of North America). According to the statistics by the U.S. Energy Information Administration in 2009, the usage of coal was still the largest source to generate the power. Sources of electricity in the United States were generated by 44.9% of coal, 20.3% of nuclear, 23.4% of natural gas, 1% of petroleum, 6.9% of hydroelectric conventional and 3.6% of others (Electric Power Monthly with Data for February 2014). Coal is the main source of electricity in many parts of the world, including the United States. One of the reason why most countries prefer to use coal to generate the electricity is that the cost of using coal is cheaper than other sources but powerful. The coal power stations are much easier to set up than other power station. There are many advantages in generating power from coal. Coal as a source of electricity is economic, safe, effective and it is easy to eliminate the secondary pollutions and so on. As a result, the usage of coal should remain its status and cannot be replaced by other fuels.
But most of all, the food was the best memory of all. The food served at
Soon, we all sat around the dinner table enjoying my grandma’s culinary specialties. There was one dish that had stuck in my mind though, possibly because it was the last dish served that night.
Coal is a non-living resource and a non-renewable resource; it can be defined as a resource that is being consumed at a faster rate than it can be replaced. Coal is formed from the compression of vegetable matter over millions of years. Coal is used to power electricity and a range of everyday products that will be discussed throughout the report and is mined underground or in an open pit.