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Food and identity food studies, cultural and personality identity
How does food connect to one's cultural identity
Food and cultural identity
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Jeffrey Pilcher’s ¡Que Vivan Los Tamales!: Food and the Making of Mexican Identity
Research Question: What role does food play in the formation of cultural identity, but particularly about the formation of Mexican identity?
At the heart of ¡Que Vivan Los Tamales!: Food and the Making of Mexican Identity, Jeffrey Pilcher attempts to find an answer to whether food plays a part in forming national character with a focus on interpreting Mexican national identity. Pilcher begins by stating, “while people have long recognized the connections between cuisine and identity, the aphorism that you are what you eat has seldom been applied to the study of modern nationalism” (2). Mexican cuisine is one of the most popular in the world, and it is made
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up of extraordinary dishes varying from tamales and tacos to mole poblano, and the list goes on. The history of food in Mexico is one that is profoundly and intimately tied to the country’s developing national identity. As described by Pilcher, people of different social statues and racial affiliations, for instance, consumed specific types of food. On the one hand, the working class in Mexico formed a balanced diet for them to eat including crops like maize, beans, squash, and chiles. For middle and upper class Mexicans, their diets seemed to be similar to those of Americans and Europeans with a greater variation of food items prepared in many different culinary styles. By examining the primary corn-based diet of the Aztecs and Mesoamerican peoples, Pilcher demonstrates the importance of food during the times of the preconquest Mexican society.
The sale of food products in the market of Tlatelolco with its various colors, shapes, smells, and sounds “unified Native American cuisines while preserving rich regional variations; [epitomized] the social relationships that depended on the feeding of gods and people; and [preserved] the cultural significance of taste for pre-Columbian cooking and eating” (9-10). Cuisine played an important part in the constructing of social hierarchies in Mesoamerica, and to this day continues to shape individuality not only in Mexico, but also for every country. Traditional forms of Mesoamerican cooking mainly belonged to women, and three simple utensils including a cazuela, a metate, and a comal, allowed them to frugally make delicious tortillas. But they “derived much of their self-worth from skill at the metate, the ability to grind maize so they could feed tortillas and tamales to their husbands and children,” (14-15). This single crop has permitted for these lower-class women to preserve and refine the pre-Columbian cuisine of tortillas and tamales. Mexicans have always been and still are a people of corn, in spite of numerous attempts to change this, partly in thanks to the female …show more content…
gender. Mole plobano is a favorite Mexican national dish for many that came to be perceived as a combination of both Native Americans and Europeans.
When the Spanish migrated to the Americas during the colonial period, they had a particular food preference and attachment to wheat bread. Elite whites looked at corn as an uncivilized product, but the people of Mexico also remained hesitant to growing wheat. The introduction of wheat in Mexico began to be prepared as tortillas, since this was what the native women knew best to do. This tortilla discourse, as explained by Pilcher, “correctly recognized maize as the root of self-supporting communal life, and this a barrier to modernization, although for cultural rather than nutritional reasons. Nevertheless, the ultimate incorporation of peasants into the national economy came not through the elimination of corn, but rather through its commodification”
(97). Personally, I think Pilcher acknowledges the fact there is absolutely a connection between food and the national identity of Mexico, but I have yet to figure out why this is. • Role of women in this cultural movement / how it was overlooked • Women post revolutionary Mexican society • Influence of cookbooks / new technological advances • Idea of what it means to be Mexican based on cuisine vs. government propaganda
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,
Mexicans, as constructed by Menchaca, are a predominantly mestizo population whose mixed ancestry she traces to early Latin American civilizations. In 200 BC the largest city in the Americas, Teotihuacán, was founded. Teotihuacán would one day be the site of Mexico City, and by 650 AD there were between 120,000 and 250,000 inhabitants. (2) Groups that inhabited the region fro...
"Eating is not only a political act but also a cultural act that reaffirms one's identity and worldview." (Salmón, 2012, p. 8). It is the statement from the book Eating the Landscape: American Indian Stories of Food, Identity, and Resilience that reflects the author’s main idea. The book is a cultural and geographical travel through the southwest part of the United States of America and northern Mexico. In his book, the author is focused on demonstrating the world of indigenous food and accentuates some direct connections between this food, the culture of people and understanding of the environment that surrounds them.
The early years of colonial Mexico were a time of great change, as the native Indian populations were decimated by disease and increasingly dominated by the Spanish social and economic structure. Under the encomienda system, the initial flood of Spanish immigrants were provided with a support structure in New Spain, as the Indians’ land and labor were put at their disposal in exchange for moral guidance.[3] As Spain sought to reap the benefits of its new colony, the need for dependable labor in Mexico’s agr...
“Out of every $1.50 spent on a large order of fries at fast food restaurant, perhaps 2 cents goes to the farmer that grew the potatoes,” (Schlosser 117). Investigative journalist Eric Schlosser brings to light these realities in his bestselling book, Fast Food Nation: The Dark Side of the All-American Meal. Schlosser, a Princeton and Oxford graduate, is known for his inspective pieces for Atlantic Monthly. While working on article, for Rolling Stone Magazine, about immigrant workers in a strawberry field he acquired his inspiration for the aforementioned book, Fast Food Nation: The Dark Side of the All-American Meal, a work examining the country’s fast food industry (Gale).
In the years following the Spanish conquests, the southwest region of the United States developed into Spanish colonial territory. Indians, Spaniards, and blacks occupied this territory in which the shortage of Spanish women led to the miscegenation of these cultures. The result of mixing these races was a homogenization of the people of various cultures that came to be called mestizos and mulattos who, like present day Mexican Americans, inherited two distinct cultures that would make their culture rich, yet somewhat confusi...
Tradition has been said to mirror a way of life. Observation has concluded that participants in tradition “actively construct as well as reflect culture and community” (Sacks 275). For most people in the 21st century, tradition only reveals itself during special times or certain seasons. For others it is simply a way of life. The foodways of Mexicans and Native Americans are of particular interest in this study because of the food that grew from necessity and is maintained as sacred or reserved for only special occasions. The tamale is one such food. Significantly changed and altered throughout history it has remained a food of commonality and prestige at the same time. The tamale represents a nation that thrived as a people and has continued to live on through the traditions created hundreds of years ago by women who strive to better their community, their men, and the general way of life and welfare of their people. Native American people are the backdrop of southwestern history and as such we often look to them for answers regarding the past. The ‘past’ provides acts as vault filled with a wealth of information concerning a great number of cultural artifacts.
Attention Getter: I was raised by a Mexican father and Salvadoran mother. They were proud of their Hispanic heritage and they always tried to find ways to incorporate their heritage into our Americanized environment. They did not want us to forget where our ancestors came from. One of the ways that they would incorporate their Hispanic culture was through the foods we would eat. In our house, we never eat macaroni & cheese, meat loaf, or hot dogs. My mom would always say when we would ask
The preparation and flavor of food in Mexico can vary significantly based on the region. The basis of most cuisine is rice, beans, meats, and vegetables served with either flour or corn tortillas. Dining is considered a time for socialization with varying mealtimes that can begin late into the evening. Depending on the people, their socioeconomic status can influence the availability and nutritional value of food in certain areas of Mexico. Due to geographical and climate limitations the Polish food choices are limited to potatoes, vegetables, meats and dairy products. All of which may be changed depending the growing season that can have a significant impact of food availability. The Polish American diet is frequently high in carbohydrates, sodium, and saturated fat (Purnell & Paulanka, 2008). This type of food preparation should be taken into consideration when interacting with individuals from this culture. The influence of the catholic religion impacts both the Mexican and Polish cultures...
They say a picture is worth a thousand words. However, what words are being told in the Codex Mensoza 1964, Lám (Brumfiel 1991: 224) and more importantly what influential role did the Spanish heritage have in the artifacts? These credentials were offered as form of resolute of Aztec women’s productive activities in Mexico. Nevertheless, Bromfiel paint a different picture of the Aztec women. In these sketches, Brumfiel draws our attention to the background in which the women are performing their “productive activities.” (Brumfiel 1991: 224) At first glance, these images are portraying Aztec women. However, after careful scrutiny of the photos, I noticed several an uncanny discoveries. In the first two portraits, both of the weaving instruments appear to be bound to Roman and/or Spanish columns (to my untrained eye). In the last two illustrations, I observed “productive activities” (Brumfiel 1991: 224) of cooking being performed, in what appears to be in a non-traditional work environment that does not correspond with the “productive activities” (Brumfiel 1991: 224) of the women in that era. One appears to be working in luxury room while the other seems to be overlooking the mountains from a balcony. Although these duties were performed in a residential setting, the pictures fail to emphasi...
I am familiar with both the Mexican culture and the regular American Culture. Those two cultures aren’t alike. Mexicans celebrate different holidays. In American culture, we celebrate 4th of July because of the declaration of independence. But in Mexican culture, we also celebrate Independence Day but on the 16th of September, because we won the war against the Spaniards. Also, in American culture we celebrate the holiday that all kids love, Halloween on October 31st. Halloween is a day to go trick-or-treating and have fun. In Mexico, we celebrate “El Día De Los Muertos “(Day of The Dead) on November 1st. Day of the dead is a day where we remember all the people that have died and that holiday is in honor of them. Mexicans also celebrate “El Día De Los Reyes Magos” also known as “Day Of The Three Wise Men”. This day is celebrated for the day that the three wise men took each 1 gift to the Virgin Mary’s son. Columbus Day is a holiday that is celebrated in both American and Mexican culture. But besides the holidays, Mexican food is different from the all American food that is seen everyday. From pozole, tacos, quesadillas, and so many other foods, the cultures aren’t the same.
Being so naïve about the country I came from being influenced by the way other people look at Mexico made me ashamed of who I was. Even taking it as far as dreading the color of my skin and despising the blood that ran through my veins. Not knowing of course that blood and the way I am and look is what ties me to my ancestors and my future family. Now, having the ability to block out the unnecessary opinions of outsiders and finally having the courage to love myself and my roots; I’m able to fill my own head with information. Learning from how people in Mexico treated the land like a part a part of themselves, I decided that I’m as important as the seasonal fruits, as intricate as el mole, sweet life the pineapple, and as bright and persuading as the sunflower. For the first time everything I see and am is as beautiful as it should be.
In Michael Pollan’s “The End of Cooking” shares the message of what we are losing something important in this day and age because of all our pre-made and processed foods. This can be compared with Kothari’s “If You Are What You Eat, What Am I?” and her argument that food is part of one’s own identity. By using the examples from these two texts you can analyze the state of food and culture in the United States today. All of the processed and pre-made foods are causing people all across America to lose their sense of Culture. We no longer know what it’s like to make one of our cultures specialty dishes from scratch which can help people identify with their culture. This process helped newer generations see what it was like for those before them to cook on a daily basis and could help them identify your sense of culture.
Clutter, Ann W., and Ruben D. Nieto. "Understanding the Hispanic Culture." Osu.edu. Ohio State University. Web. 20 Nov. 2011. .
Mexican American history began in the16th century under Spanish colonialism. The Spanish had a goal of conquest and colonization. Evidently, that goal was successfully accomplished because when the Spanish first arrived in 1492 Mexico’s population was fourteen million, but by the end of the 16th century it had drastically declined to one million. Numbers decreased because of the cruel treatment, forced labor, and disease brought by the Spanish. The Spanish eventually controlled most of the territory in the Southwest and over three hundred towns had been established for the purpose of control and conversion. The Spanish imposed conditions on the natives of Mexico that would belittle them. They aimed to convert them in order to make them re...