“The food of Belgium is now acknowledged as among the very best in Europe, and many of its restaurants have earned all kinds of the most respected international garlands and awards” (Mason 37). When people think of Belgium, they tend to first think of waffles, chocolate, French fries, and beer. Belgium has some of the finest quality of these foods in the world. In fact, the Belgians invented the French fry, so it’s only natural they have the best. Chocolate was invented in Mesoamerica, but Belgian chocolates are renowned as the best, to the point that many “foreign chocolate makers often buy their raw materials from Belgium” (Mason 39). Being so close to France, a country known for its cuisine, Belgian food is essentially French, but chefs do have their own touches. Even the Flemish, who argue with the Wallons over anything, concede to the fact that French is the language of food. Germany also influences Belgian cooking. The saying goes that Belgians serve French food in German-sized portions. Many of the spices used in their cooking is similar to what the French use, as well as what Americans use: thyme, saffron, paprika, mint, garlic, nutmeg, parsley, chives, bay leaf, oregano, mustard, ginger, cayenne, and the list goes on (“Top” 1). Fruits and vegetables eaten in Belgium are particularly similar to what Americans tend to eat. Potatoes, onions, and carrots are the most popular vegetables in Belgium; apples are the most popular fruit (Economic 5). Being so small of a country, there really are no regional variations. Each restaurant or family may have its own recipe or style, but as a whole, the country’s cooking is the same. A liter of milk in Belgium costs about $1.21, while in the Jacksonville, it costs about $1.02. A do...
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This is a project about the U.S.A. we have to do this for the subject history. We have to answer a main Question. As main question I chose; what was the influence by the Dutch on the New Netherlands? I chose this question because I thought this would be an interesting thing about the history of the New Netherlands. I’m going to use sub questions to answer the main question. The three sub questions are about the drive for the Dutch to look for new colonies, what did the Dutch get from the New Netherlands and what did they bring to the New Netherlands and what was the influence of the colony on the hinterland. For my research on the sub questions I had to use the internet. This three question will be worked out beneath
...r at first it has made a place in each European country. France is known for it’s wines and gourmet food but the people have grown to love and enjoy our American tradition Budweiser from Anheuser-Busch.
Unlike France with hundreds of years of the same food culture and traditions, the United States is a large country of immigrants with many different food traditions. As Michael Pollan asserts, “We have never had a national food culture in the United States . . . We have few rules about what to eat, when to eat, and how to eat. We don’t have any strong food traditions to guide us, so we seek food advice from ‘experts’” (109). Modern omnivores want help making good food choices, but with no food culture or traditions to follow, they listen to almost anyone who has an opinion. The result is a lot of conflicting and sometimes misleading
A potpourri of cultural influences from around the world has helped create Southern food what it's nowadays. At its core, Southern food is frozen in local and imported ingredients, necessity and frugality. Given the United States' large size it's various regional variations. The United States' regional cooking are characterized by its extreme diversity and elegance with every region having its own distinctive cuisine.
the rest of Europe where they too , would come to appreciate the deliciousness of
modern-day Belgium, was one of the major commercial centers of the North. In the early
Throughout this chapter Schlosser takes his reader through the journey of the french fry from spud to stomach. Schlosser uses his talents to educate the world about the ins and outs of the processed food and flavor industry, informing the fast food nation, “Why the fries Taste Good.”
As previously mentioned, food was traditionally considered as a mere means of subsistence, especially in the 17th and 18th centuries. The early history of food involved its use to define shared identities and reflected religious and group customs. Furthermore, food was filled with psychological, cultural, religious, and emotional significance. During this period, a unique court tradition of cuisine and sophisticated table manners emerged to distinguish the social elite from the ordinary people. However, during the 19th century, the history of food slightly changed as it became a defining symbol of national identity. This period was characterized by the association of several dishes to particular countries and cultures (Mintz, par 1). For instance, American hamburger and tomato-based Italian spaghetti are cultural foods that were in...
Within the development of Europe, one would think that religion and politics played the key roles in shaping the regions, in which they did, but many individuals don’t realize the true impact of the role spices played in the evolution of the economy and expansion of Europe. Food alone represented a vast field of human experience and shaped peoples’ beliefs and values, aesthetics and most importantly their social attitudes toward one another. Spices contributed to these attitudes, providing a potential window for the individual to change their understanding of the political and social life of certain cultures and nations. The main question that the author, Paul Freedman poses within the text is, why did the Europeans and the Romans before them, maintain such a high demand for spices for almost a millennium?
Kittler, P. G., & Sucher, K. (2000). Cultural foods: traditions and trends. Belmont, CA: Wadsworth/Thompson Learning.
the quality. They both have a bakery, a deli, a produce section, a meat section where they freshly
My childhood was impacted early on from my father’s career in the Army which meant moving often and one of my favorite places we lived in was Belgium. We lived in Europe for many years and we not only lived but traveled as well all over Europe. I spent my childhood at times watching behind the counter at food stalls as cooks made fresh real Belgium waffles and crepes with chocolate Nutella and powdered sugar. When my brother and I were good we would eat the fries that the Belgium’s were famous for located in small shops everywhere.
I was born in one of the countries in Asia, and our staple food is rice. Rice is always at the center of the table, and the rest of the viand surrounds it. Here in the United States, my household still eat rice every day, accompanied by cooked vegetables and meat. My food choices are influenced by culture and family. Vegetables and fruits of my choice are abundant at the International Market and other Asian grocery stores. Vegetables are also available for a cheaper price at the farmers market. I myself buy these foods to ensure its freshness, prepare and cook them for my entire family. Inspired by Asian and American cuisine, our food is prepared with variety of cooking styles; such as dry like barbecues, baked and fried, with sauce
Alsace is in the north eastern part of France and borders Switzerland to the south and Germany in the east. It is the smallest region in the country, covering only 1.5 percent of the total surface area of France. The area has quite the spreadsheet for historical events and wars. This particular part of the country belonged to Germany several times before eventually being ruled a French province once again. Alsace has harsh winters and warm summers, making it more of a summer time destination above anything else. However, the area is studded with mountains and ski lodges for those who enjoy wintertime sports, so there is something to please everybody. The food in Alsace is as diverse as the province itself because of its huge Germanic influence throughout the years. Furthermore the cuisine is far from ordinary, housing some of the world’s best Chefs. However the style itself is quite rustic and unpolished but none the less sophisticated in its own way.
Growing up in New York meant living in a culturally diverse environment. New York can be considered to be one of the melting pots of many countries and cultures; this is no exception for the cuisines that New Yorkers encounter on a daily bases. Many innovations and changes were made to suit the ever-changing desire for taste. Consequently, innovations and altercations have serious effects on the authenticity and originality of the cuisine, losing the major component that makes the food unique to a culture or country. This is especially true to the Chinese food found in New York. However, there is a misconception, when New Yorkers mentions Chinese food, they usually refer to Cantonese cuisines. As Cantonese cuisines is adapted to the match New