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Essay on the culture of french food
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The notion of terroir, a concept that is profoundly French and is difficult to translate into English, provides interesting insight into how an individual is able to view food in relation to place and to become an informed and “situated eater.” In the readings assigned for the first class on terroir, Trubek and Leynse, both examine the ways in which French consumers place specific value on the origins and production methods of the food they consume, leading to the value of “place” when making food choices.
Trubek examines the attention that the French give to taste and introduces the reader to the notion of terroir and gout du terroir, which has been defined as a “flavor or odor of certain locales that are given to its products” (Trubek 260). However, Trubek argues that to define the notion of terroir and gout du
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Although I am an American, my parents reject many of the stereotypically American food habits like processed foods, fast food culture, etc. My childhood education and socialization often incorporated aspects of food, such as valuing formal family dinners, dining etiquette, gardening, farm safety education, cooking as a family activity, and visiting friends who lived on a farm to see food production processes from farm to plate. Travel was also an essential aspect of my upbringing and my parents ensured that to each place we traveled, we sampled local specialties that we were unable to get in my home town even if we did not anticipate we would enjoy the flavor, for example like haggis and black pudding during a trip to Scotland. Often my family remembers a specific place or location based on the food we ate there, which shows the power of associations of place and taste on memory
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,
I am an American whose heritage is both Cajun French Catholic and Irish Catholic. American food is just that American, a melting pot of all foods. As far as I can tell, I grew up eating the same or similar foods as most other American families. Except during the time of the Catholic season of prayer and fasting, Lent and while growing up in South Louisiana. During Lent, Catholics deny themselves meat on Fridays, so there is a lot of fish eaten. Lent can be explained in more depth, but no meat of Friday’s is the elementary description concerning food. After my parents got divorced, my dad returned to his home state, Louisiana. I spent most of my life between both parents; One in West Florida and the other in South Louisiana. My mom loved to try new foods, and she always taught me to take an unbiased bite. We would eat everything from Italian, Vietnamese, Chinese, Bar-B-Q, Southern, Spanish, Seafood, hamburger helper, etc. We ate a plethora of many cultural foods and were not confined to one type of cuisine. When I was with my dad, we ate my favorite food-Cajun. The more I was with my Louisiana Family, the more I thrived and fell in love with all things Cajun from Louisiana. The richness of the food was just the beginning. I love the fact that Louisiana is the only state which bolsters Cajun cooking. Every other state has its spaghetti, or bar-b-q or the American melting
I was told from a young age the easiest way to get in touch with your cultural heritage is through food. Many good memories and cultural traditions are passed down via food. Food is a way of connecting people to each other, bringing up good memories from the past. Food has a way of healing old wounds and making people happier. You have a sense of pride knowing you are connected to your culture through the use of food. However there are times when you question your cultural food choices, particularly if you haven’t grown up on certain dishes.
In the article by Wendell Berry titled “The Pleasures of Eating” he tries to persuade the readers of the necessity and importance of critical thinking and approach to choosing meals and owning responsibility for the quality of the food cooked. He states that people who are not conscious enough while consuming products, and those who do not connect the concept of food with agricultural products, as people whose denial or avoidance prevents them from eating healthy and natural food. Berry tries to make people think about what they eat, and how this food they eat is produced. He points to the aspects, some which may not be recognized by people, of ethical, financial and
As I was growing up, I got to eat many different foods. I got the basic hot dogs and hamburgers, but I also got to enjoy sopapillas, enchiladas, and tostadas. I never had to pack the traditional peanut butter and jelly or lunchmeat sandwich in elementary school. I was able to bring burritos and tacos. A lot of kids at school used to try and get me to trade lunches with them (they never convinced me well
You have probably heard of the words carnivore and herbivore, maybe even the word omnivore but you probably have never heard of the word localvore. The localvore movement is a new eating habit where people make an effort to eat only foods grown or harvested within a 100 radius of their homes. (Foodshed for Thought) The localvore movement is becoming increasingly prevalent every year due to the decline in taste of food and the uprising in the need for appetizing food that can easily be obtained from nearby farms. Localvores want their food fresh and not processed through processing plants which can cause the food taste aged and flavorless. The people who participate in this movement also believe that this cuts down on costs of shipping the products, making them cheaper and allowing the farmers to earn more for what they grow, more money for the farmer cheaper for the consumer. The localvore movement can both benefit the global market, but it can also hurt the global market.
With every experience that we have with food, a memory is created. Our experiences with food begin when we are infants. The memories can be traumatic or they can be pleasant, but they will affect the way we think, act, and shape our ideas about food in the future. Just like our language, the clothes we wear on a daily basis, our individual customs, and the values and beliefs that we have, food is important in constructing our overall identity too. If the way a person speaks, dresses, and thinks can reveal a lot about who they are as individuals, then doesn't food also define us? Everything that revolves around our food from what we choose to eat and how our food is obtained and prepared to when and how we eat tells us so much about
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.
Scholliers P (2001) Meals, Food Narratives and Sentiments of Belonging in Past and Present and Chapter Two Commensality and Social Morphology: An Essay of Typology Claude Grignon in Food, Drink and Identity Cooking, Eating and Drinking in Europe since the middle Ages by Berg in New York, America
Globalization has influenced almost each aspect of life in almost every nation. From economic to social to culture, this widespread exchange of goods, services and ideas have affected changes around the world. Even though the cultural influence in globalization is of slight significance to policy makers, its power has tremendous consequences to the nations involved and its people. Food is the oldest global carrier of culture.” Any changes in the foods that we eat, in its preparation, the way it is served and consumed diminishes the traditional beliefs of the people.
“Food”, it’s something we consume every single day, and may sometime overlook its purpose of satisfying our hunger. In articles like Tasteless by David Sedaris, and Food is Good by Anthony Bourdain they describe their relationship with food, and how they have evolved into having food be their job and life. My personal views on food have changed greatly since I was a kid and have matured in many different ways. My relationship with food was based on having more cheap, processed and pre-made food, but I have grown to appreciate having good quality despite the higher price tag.
Charcuterie is an intricate part of the culinary scene. Chefs have implemented exquisite adaptations of preservation techniques to showcase charcuterie in contemporary dining. Variations from different regions ripened a romance between charcuterie and international cuisine. A French farmer would alchemize scraps of meat to make “waste” palatable is nowadays offered as paté (Ruhlman and Polcyn, p 22)! Charcuterie cannot nor should not be precisely defined; it is something to be experienced. The historical nature of charcuterie connects you to your ancestors in a tangible way. Culinary art is a by-product of a rudimentary need to sustain and preserve life.
Throughout the course of the semester in Italy I learned the importance of food and cuisine in Italian culture and society. Italian society is unique in that the cuisine cooked is always in season, using fresh local products and ingredients grown close to home. In today’s society it is extremely important to preserve the tradition of cooking, by preserving the heritage in which the food comes from. Street food has also been around for a long time and a staple of Italian history. Although fast food is unhealthy it is convenient and is prepared ahead of time, which is quick and easy. “Slow food’s aim is to counter the rise of fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat,
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
Foods social context is really important. In the similar way impact with other cultures has on language and communication, the same is true for food consumption and practices. In the st...