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How different cultures have shaped american food
United States melting pot
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A mix of different regional culinary traditions on a plate, fusion cuisines are the innovative and approachable versions of traditional and regional dishes. Today, America has become a multitude of racial groups, where a fusion movement has emerged. The concept of fusion cooking became popularized in America during the 1970’s due to a steady influx of immigrants in the Progressive Era. Fusion food gained societal acceptance in America during World War II when overseas service introduced it to American soldiers stationed in foreign countries. By introducing the native food and integrating it into the daily meals of the soldiers, the service indirectly inspired a more multicultural American diet. Across the world, the newly-arrived American immigrants brought foreign ingredients, foods, and culture to the United States. America’s reaction to the immigrants was to imperialize; and in attempts to “Americanize” the intimidating, steady flow of migrants, settlement house workers, food nutritionists, and domestic scientists combined the foreign and traditional recipes of the old-world with familiar American ingredients (Mintz). By fusing the two elements the culinary artists created masterpieces that were nationally accepted. Fusion food combines cultures and traditions. It’s reflected in dishes that inspire tolerance and promote assimilation towards immigrants in America. Food, being an essential part of everyday life, influences society in extraordinary ways. Today’s immigrants face an American society built on Anglo-Saxon values and tradition that is apprehensive towards foreign culture. Yet, in the face of the opposition, food stands strong and just like The Last Supper, breaking bread still brings people together. An age-old tradit... ... middle of paper ... ...3). Leung, Teddy. "Chinese Pastries Taken to next Level at Luxury Hotel." Interview by Jerome McDonald. Audio blog post. Http://www.wbez.org/. Chicago Public Media, 19 Sept. 2013. Web. 21 Oct. 2013. Medina, Jennifer. "Blending of Cultures Visible in the Food Trucks." New York Times 8 Apr. 2011, New York ed.: A15. Print. Mintz, S., and S. McNeil. "Food in America." Digital History. N.p.: Digital History, 2013. N. pag. Print. Nerac Insights. "Trends in the Food Industry | Leveraging Innovation to Keep Up With Consumer Demand." Insights for the SIAL Montreal 2009 Conference. Nerac. Nerac, Inc., Apr. 2009. Web. 11 Dec. 2013. Sloan, Elizabeth. "Top 10 Food Trends." Food Technology. Institute of Food Technologists, Apr. 2011. Web. 10 Dec. 2013. United States Census Bureau. "How Do We Know?" Foreign Born Infographic. United States Census Bureau, 2010. Web. 8 Dec. 2013.
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,
Wallach, Jennifer Jensen; Wallach, Jennifer Jensen (2012-11-21). How America Eats: A Social History of U.S. Food and Culture (American Ways Series) (Kindle Locations 755-756). Rowman & Littlefield Publishers. Kindle Edition.
Schlosser, Eric. Fast Food Nation: The Dark Side of the All-American Meal. New York: Perennial, 2002.
Walsh, Bryan. “America’s Food Crisis.” NEXUS. Eds. Kim and Michael Flachmann. Boston: Pearson, 2012. 166 – 173. Print.
In “Called Home”, the first chapter of the book Animal, Vegetable, Miracle: A Year in Food Life, Barbara Kingsolver presents her concerns about America's lack of food knowledge, sustainable practices, and food culture. Kingsolver introduces her argument for the benefits of adopting a local food culture by using statistics, witty anecdotal evidence, and logic to appeal to a wide casual reading audience. Her friendly tone and trenchant criticism of America's current food practices combine to deliver a convincing argument that a food culture would improve conditions concerning health and sustainability. I agree with Kingsolver that knowing the origin of food is an important and healthy benefit of developing a true food culture, but it is impractical to maintain that everyone is able to buy more expensive food. Kingsolver presents a compelling argument for developing a food culture, however this lifestyle change may not be practical or even possible for a poverty-level citizen. The following essay will summarize and respond to Kingsolver’s argument to demonstrate how “Called Home” is a model for novice social scientists.
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,
Schlosser, Eric. Fast Food Nation: The Dark Side of the All-American Meal. Boston: Houghton Mifflin, 2001. Print.
Academia Barilla’s consumers are still a specialized target, despite recent efforts for expansion and growth. For its gourmet foods product line, demographics of consumers in major markets tend to be upper middle to high class citizens of middle to older age. Italy represents the major market for Academia Barilla, with Europe and North America showing promising growth. However, recent severe economic troubles in Italy, Europe, and the United States are a major cause of concern and must be monitored. Regulatory bodies in the countries which market Academia Barilla do not tend to interfere with production. Current consumer trends for healthier, more organic products should be monitored. Whole-wheat and low-carbohydrate products have increased in demand during the past half-decade. Recent developments in the IT field have helped bring e-commerce to new heights. Finally, emerging economies in countries such as Brazil, China, India, and Russia may be targets for possible future high growth opportunities.
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,
United States. Office of Immigration Statistics. Department of Homeland Security. Population Estimates. Rytina Nancy Hoefer Michael and Baker Bryan C. Office of Immigration Statistics Policy Directorate, 2010. 4.
First I would like to talk about fusion food and its importance to my project. The concept of fusion food began in California during the 1970’s and has developed into the hottest food trend in the world. There are three known kinds of fusion food one of them is regional fusion. This is when you combine the food of different regions, take for example Asian fusion restaurants they have a selection of food that comes from China, Japanese and Korean. The second form of fusion food is a bit complicated because it implies the creation of a new dish by combining different non related foods...
The United States is often referred to as a melting pot since it is made up of people from different cultures. Individuals might differ in their skin color, ethnicity, and beliefs, but we are united by various factors, including food. With immigrants coming to the United States from all over the world, Americans are exposed to new cuisines. As these cuisines spread across the country becoming more and more popular, Americans develop a strong liking towards them, which affects the growth of the economy. For example, the increased number of Asian immigrants exposes more Americans to various Asian cuisines and causes the number of Asian restaurants to “[mushroom] and the variety of cuisines [to multiply]” (Yang 169). The proliferation of ethnic restaurants has flourished the economy, and Chinese restaurants alone produce “$17 billion in annual sales” (Yang 170). But the introduction of new cultures and cuisines transforms the unhealthy American lifestyle into a nutritious one. Since countries around the world have healthier staple foods and rely on “grains, vegetables, and fruits rather than meat and dairy products,” they have decreased rates of health implications like obesity, diabetes, and high blood pressure, which are all prevalent in America (Yang 170). When more Americans make the
Works Cited Schlosser, Eric. A. Fast Food Nation. N. p. : Harper Perennial, 2001. Print.
American Journal of Food Technology 6.6 (2011): 441-59. Print. The. Gonzalez, Julina. A. Roel. " "The Philosophy of Food," Edited by David M. Kaplan.
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