The second method we used to gather our information was a series of interviews. We wanted a chance to sit down with five international students and not only have them answer our questions, but actually being present with them allowed us a chance to more deeply understand how they felt as we saw their passion in their responses. Our interviews were aimed specifically at people from different countries, in order to provide us with a wide spectrum of results. This gave us a broader opinion, rather than five students all from one country. When first attempting to contact potential interview subjects, our group was faced with an inclusion dilemma when Jackie Huynh, the president of K-States Paraguyan Student Association, pointed out that multicultural …show more content…
Specifically, the questions started very basic so that we could get a general feeling of the person that they are; such as, “Where are you from?” and “How long have you been in America?” After that, we moved into the questions about food specifically. First, about their favorite foods back home and what they ate on a daily basis. Then, how those foods were different here and why they thought that their food was not represented well in Manhattan and/or on the Kansas State Campus. Finally, we wanted to know if they had any ideas about what the university and/or Kansas State could do to help fix this problem for international students in the …show more content…
The following countries are all of the countries represented in the survey: India, China, Paraguay, Saudi Arabia, Australia, Vietnam, Czech Republic, South Korea, Sri Lanka, Iran, Argentina, Ireland, Romania, Mexico, Japan, Germany, Turkey, Afghanistan, Saudi, and Nepai.
On a scale of 1-5, how authentically do you feel international food is represented in Manhattan?: 35 students (21.2%) selected number 1, meaning that they believe that international food is poorly represented in Manhattan. 57 students (34.5%) circled number 2. 45 students (27.3%) selected 3. 26 students (15.8%) picked 4. And finally, only two students (1.2%) picked 5, meaning international food in Manhattan is represented well.
On a scale of 1-5, how authentically do you feel international food is represented on the K-State campus: For the on campus representation, 99 students (60%) selected number one, meaning that they do not see any cultural food represented on campus. 39 students (23.6%) selected number two. 24 students (14.5%) chose number three. 3 students (1.6%) picked number four. And no students selected number five for this question, meaning that not a single person believed that any restaurant on campus provided international food that was
Food culture all around the world changes and adapts in accordance to how humans evolve their tastes. In “End of Ethnic” by John Birdstall, he informs us of his point of view on what ethnic food is, and what we as Americans think of it. In addition, Kate Murphy’s “First Camera than Fork” talks about the positive and negative aspects of the “Foodie” world on the internet. Modern American food is an open book, full of different ethnic creations, and eye candy. This definition is proven through both Birdstall’s examples that define ethnic food as well as Murphy’s examples revealing how the food culture turns all their meals into a photographic diary.
The subject of this paper is Liz, a 52-year old, 1.5 generation female immigrant from Hong Kong. What this means is that she immigrated to the United States when she was a child, around 7-years old (Feliciano Lec. 1/4/2016). As a child of a family that consists of five siblings and two parents that did not speak any English prior to immigrating, the focus of this paper will be on the legal processes that the family went through to become legal immigrants and the various factors that aided in her path towards assimilation.
Krebs-Smith J, SM Krebs-Smith, and H Smiciklas -Wright. Variety in Foods. In Peter F, What Is America Eating? Washington, D.C.: National Academy Press, 1986.
In all the freedom and choices a college student can face, food is a major one. The campus cafeteria selection...
For the interviews two individuals who self-identify as African-American/Black were recruited. The individuals were previously known by the researcher and were not compensated for their assistance. The interviews were semi-structured in nature and some questions had been previously prepared and they are found on Appendix A. One interview took place through Facebook chat and the second interview took place outside of the UCI Starbucks near the Student Center and lasted approximately 45 minutes.
The main consumer characteristic that Cracker Barrel Old Country Store sets their standards on is “Pleasing people”. (Etzel, Walker, Stanton. 2001 pg. 204) A review of the Cracker Barrel Old Country store states, “This restaurant has a combo of good food, good service, and atmosphere. The gift shop is trendy, and affords one a place to browse. Do your browsing after the meal, for service is fast and efficient. One dines among country antiques that serve as decor. The country plates are a delight, and one must try the daily specials. Don't order dessert if you're not hungry. The blackberry cobbler and lemon icebox pie are superb. This is home cooking with affordable prices and great atmosphere.” (http://stlouis.citysearch.com/profile/3855636) Cracker Barrel stores appeal to both the traveler and the local customer and have consistently been a consumer favorite. Cracker Barrel was ranked as the top family dining chain for the eleventh consecutive year in the 2000 Restaurants & Institutions magazine "Choice in Chains" annual customer survey. It was also named “Best Family Dining” restaurant by Restaurant & Institutions magazine for the tenth consecutive year. The R&I award is based on a national consumer survey that evaluates chains on seven separate attributes: food quality, menu variety, value, service, atmosphere, cleanliness, and convenience. For 2000, Cracker Barrel scored highest among family dining establishments on every one of the attributes.
Food—it is that precious substance our bodies need to survive. Whether it brings feelings of nostalgia and comfort, or unites families together, we can all agree that food is a vital source of nourishment. However, our definition of food has changed drastically with the advent of modern technology, which has given rise countless food trends. The desire for the cheap mass-production of food has induced an unspoken transition from slow cooked chicken and steamed veggies to frozen tv-dinners disguised to look like actual food worthy of consumption. Hence, food trends and technology effects the way we produce, purchase, and consume food in the United States.
However, the statistics that the author has presented to the audience; concerning these categories are just as interesting and as significant. The correctional facilities quality of living conditions when pertaining to cuisine is unpleasant. For example, the author discusses the equivalence between education, health care, and military facilities when compared to prison food, “Typically, the least expensive food is purchased by the subcontractor correctional facility…fruits, vegetables, and even meat are purchased at a discount…unsellable in a retail environment” (Ross, 2012, pg. 414). Therefore, within the general public many would not consider the quality of correctional cuisine to be as savage.
The person of interest for me was Mrs. Louis who is the director of Somerset in Romania. Somerset if more of a charity but has its own income that gets returned to the workers. The workers have sewing classes that help them develop a skill that they can use to earn a honest living given that many of these workers are classified as gypsy’s in many communities. Somerset also provides other types of training that could help others enrich their skills and build a larger foundation for Somerset. They provided English, computer science, and mathematics courses that develop the core of the workers. Mrs. Louis works closely with Ms. Brown who is a board of directors for Somerset. Ms. Brown is the connection between the United States and Romania and directs Mrs. Louis in their need and future investments. To get into specifics Mrs. Louis is the Executive Director of this company and has many duties including many international duties relating to the image of the company and the annual reports that are publicly announced every year. According to Mrs. Louis the biggest challenges is dealing ...
As we go about our daily lives in the beautiful country of Canada which we have been blessed to live in, it has become normal to see a woman who wears the hijab walking down the street, or a Black family driving on the highway, or an Indian man wearing a suit and tie heading into the office. Canada’s cultural diversity is something which makes the country so special to live in, and instances where we see people of different cultures is increasing everyday. Many of the newcomers who arrive from overseas into Canada are families, with children and youth ready to begin their new life filled with opportunity here in Canada. However, youth who settle in Canada with their families aren’t exempted from the trials and tribulations youth face. In fact,
Regarding the students surveyed, from Figure 1.1, the average students probably eat out at a fast food restaurant 1-2 times per week around 31 percent, closely followed by around 61 percent who indicated 3-6 times per week. From the surveyed Figure 1.2 finding, there are many reasons have caused students to eat out such as advertisement and restaurant discount promotions. Fast-food restaurants have become very common, and are visited by all types of people. The growth and popularity of fast food has come to be known as the "McDonaldization" of America. (Judith C. Rodriguez)
I believe that in order to preserve the authenticity of regional cuisine the people preparing the foods need to possess knowledge about their culture, an understanding of the ingredients they are using, and the ingredients they select must be from their region and no other. In their ess...
In order for multi-cultural education programs to achieve their goals, they must aim at knowledge through engagement and inquiry-based activities that build on cultural similarities and differences and life experiences of students themselves. As Nieto and Bode (2013) stated, “True multicultural education both generates coherence and synergy from student and community diversity, and teaches students how to continue to thrive in, benefit from and contribute to the pluralistic world in which they will inevitably
The United States of America, a country where anyone can become anything he or she wants to be. It is even given the phrase “Land of opportunity.” This is one of the reasons people from different parts of the world choose to immigrate to the United States. Immigrants do not immigrate alone, but bring their cultures with them. One of the representatives of culture is food, and with the vast amount of immigrants, the vast amount of ethnic restaurants are introduced. Beneficial things happened with the rise of ethnic restaurants, they serve as a doorway to introduce different cultures and they improve the country’s economy. Some people disagree and believe that ethnic restaurants are a problem. That they lead to cultural separation because it
Cultural Appropriation versus Multiculturalism In today's society, there are many different cultures that individuals identify with. Culture is very important to many people and is something that helps define who we are. When different cultures are respected and appreciated, it is a beautiful thing, it can bring individuals in society closer to one another. Ideally, this understanding of one another’s cultures can lead to multiculturalism.