In this project I chose to explore thirty-six different cultures through their cuisines. I selected my topic based on my favorite hobby: cooking. Cooking brings creativity, enjoyment, and experimentation. Learning about diverse cultures is an essential life skill, “It's important to develop an appreciation for different cultures in order to become a well-rounded person who is sensitive to the unique qualities of others. One way to develop this appreciation is to try to learn about other cultures around the world” (Solis). My goal for my Personal Project was to cook all the recipes in an international cookbook, learn about the different cuisines of each country, and ultimately become more culturally aware. I wanted to create a cookbook with notes written in from my experience with the dish and tips for the next person who creates it. Through “36 Different Spoons,” I also wanted to become more culturally aware of the different types of people whom I am around every day, and I thought that by cooking meals from their home country would help me to achieve that goal. Cooking is a hobby for me and I thought it would be easier to demonstrate and learn what I researched through my favorite hobby, rather than through a different method.
My inspiration for this project mainly came from my teachers, peers, and family. They helped in brainstorming and shaping my topic, but I created the idea for my final product. Once I told my family my topic and what I planned to do, they supported me through the entire process. My mentor, Mrs. Rogers, had a huge impact on my project and helped with mentoring me through the process and ensuring me about deadlines and answered any questions I had.
My Personal Project explores the Personal and Cultural Expr...
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...nes with me, and I think anyone who uses this cookbook in the future will experience a similar benefit as well.
Inviting friends and family throughout my Personal Project to come and enjoy the food with me, allowed me to explain and share the different cultures’ foods with them and allowed them to have the same experience I had. After telling friends and family about my project and what my final product was going to be, I am receiving calls and emails from them wanting to know when they can receive a copy of my cookbook. The decision to photocopy the pages in my cookbook and print out several copies to distribute was because I would like families to appreciate unfamiliar cultures like my family did.
Upon completing this project, I will continue to learn about this topic because my mother and I have set a goal for making a new recipe from a new country once a week.
“The strength of a nation is in the hands of the cook. Feed a man well, he will work well, he will fight well” (Eustis). These words are not what would typically be expected from a cookbook yet, nonetheless this is how author Celestine Eustis chooses to start her collection of recipes. In 1836, Celestine Eustis was born in Paris, to her mother who was from a prominent French-speaking Creole family. In 1904, when Eustis was in her late sixties, she wrote Creole in Old Cooking Days (On History and Food). Cooking in Old Creole Days shows the diversity of Creole culture with its variety of recipes and songs as well as other things that are included in this guide to Creole cooking even more so in the author’s introduction, as she utilizes some unconventional methods. This cookbook highlights the diversity and vibrancy of the Creole culture and how it played an important role in the exotic regional culture of Louisiana and in the old south. It served as a reflection of her Creole heritage, New Orleans background, French living, and privileged lifestyle. The recipe book celebrates the cooking traditions and meals created in the kitchens of the wealthy Southern society (On History and Food).
America is a capitalist society. It should come to a surprise when we live like this daily. We work for profit. We’ll buy either for pleasure or to sell later for profit. It should come to no surprise that our food is made the same way because we are what we eat. We are capitalist that eat a capitalist meal. So we must question our politics. Is our government system to blame for accepting and encouraging monopolies?
Since before I took this class I had always been attracted to movies or cooking shows. The way food is prepared and the passion that many of the chefs put into their delicious creations. Many of the recipes are part of the person’s culture and they continue to cook these recipes to commemorate an important part of their history. A good example of this is the film Garlic Is As Good As Ten Mothers, garlic being the center of every recipe but it’s of great importance to the different cultures that represented in this film.
This statement by Druckman portrays the belief that women cook for the emotional experience while men cook for the technical experience. Research conducted by Marjorie DeVault (1991) suggests wives and mothers cook as a way to show their love to their family. Similarly, research by Cairns, Johnston, and Baumann (2010) discusses women’s emotional responses to cooking for their family and friends. Both studies highlight the emotion and nurture women feel as they cook for others. The studies’ discussion about the nurturing aspect of cooking demonstrates the traditional feminine belief that women cook in order to nurture their families as discussed by Friedan (1963) and Hochschild
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...
them? Cooking is a very important daily activity. We cook every day, several times a
Have you ever tried to cook a delicious meal to impress your friends or family members? Most Americans cook despite the challenge associated with it. It takes courage and bravery to be a chef. An individual must have a passion for cooking and preparing meals from recipes. An experienced chef must have a lot of creativity on the plate and knowledge on the field. However, being a professional chef comes with many obstacles such as, standing in the kitchen for long hours can cause health problems, or the amount of stress a chef deals with can be overwhelmed, and the unhealthy eating habits that leads to overweight and over-eating.
The movie “The Hundred Foot Journey” is a great representation of different cultures interacting as well as the different food habits. The movie is based on an Indian family who moves to Italy and wants to open an Indian restaurant across street from a famous Italian restaurant in the small town. The Kadam family wants to bring the Indian cuisine to a new culture and share some of their values. They have trouble expanding their culinary delights to the public because Marquerite the sous-chef doesn’t want any competition. Throughout the movie, secrets on certain dishes are shared and tricks to improve the certain style of food is greatly appreciated by both restaurant chefs.
I enter an exquisite room welcomed by a benevolent host. I glance around and see dining tables strategically set as if the queen were to be expected. White flowers with silver sparkles adorn the tables to add a final touch. The lights are dimmed low and classical music plays in the background to create a placid atmosphere. A savory aroma fills the room making me crave the chef’s fine platter. The host leads my party to a table and offers us drinks. As we wait for dinner to begin, murmurs fill the room with general conversation.
However, due to the effects of globalization, modern African cuisine and cooking draws upon an assortment of ethnic traditions merged with the seasonings and tastes of outside countries (AIG, 2011). In general, European explorers and traders introduced several important food staples to t...
A culinary chef has many skills and responsibilities that are not only necessary and useful, but also required to succeed. According to the United States Department of Labor, Bureau of Labor Statistics, “Chefs and head cooks oversee the daily food preparation at restaurants and other places where food is served. They direct kitchen staff and handle any food-related concerns.” (“Chefs and Head Cook”) I have three main reasons for choosing the culinary field. The first is I have a lot of experience with and around kitchens and I know I really enjoy the atmosphere of a kitchen. Secondly, I am talented in cooking and I have succeeded in the programs I have already been a part of for culinary. The final reason for choosing Culinary Arts is that
My favorite meal is the chicken fettuccini pasta. I chose this dish because I can never stop eating it. The meal is made up of warm tenderized chunks of chicken, delicate smooth creamy white sauce, and many varieties of sliced up vegetables. However, when I was a child vegetables has always been difficult to eat. It prevented me from enjoying my favorite meal because I would always have to take out the mixed vegetables in the meal. As a child I 've tried avoiding vegetables, but was found throughout the school cafeteria 's food, my mother 's cooking, or many fancy restaurants. There was nowhere to run. Over the years, my mother knew I was struggling to eat vegetables. She worked very hard by coming up with her own recipes in order for me to eat healthy. From mixing in the vegetables into the meals I usually eat or to trick me into eating meat but was actually vegetables. Soon later I came to realize how much effort she has put into the meals. All those hour and hard work my mother put it allowed me to enjoy my favorite meal again.
... and nutritious experience by giving people actual experience to see, feel and taste what is nutrition about (Hegler, 2010).
In America, many are not aware of the inequalities that exist in the Food Service. The food service sector has at least 125,951 companies and approximately 12 million employees with almost 7 million foreigners. This sector includes individually owned restaurants, mid-priced chains, quick service (fast food), hotels, and beverage establishments. Food service plays a major role in institutional establishments like schools, hospitals, prisons and meals on wheels. They cater to the tastes of their particular customers and are often leaders of food innovation. In the food service, we find: bartenders, wait staff, hosts, busboys, chefs, cooks, managers, and dishwashers .The food service workers perform a variety of customer service, food preparation and cleaning tasks, all that which are very important to keep a business running. More concerning , some of the major working conditions that foodservice workers face with daily is no health benefits and significantly low wages. These employees working in the food industry make it possible for millions of people to enjoy food in restaurants but are not being treated or appreciated fairly.
Collected and dumped not eaten foods that means remains of a hot meal after the meal is over, and everyone has finished eating is called leftover food. West materials and food scraps also conceder as leftover food(Cho et al., 2004a). The ultimate fate of leftovers depends on where the meal was eaten, the preferences of the diner, and the prevailing social culture.