Introduction The phrase, “We are what we eat” holds some essential validity and truth to it. Food is a constituent feature of our environmental ties to where we subside. It is a part of our daily lives. It can act as a form of communication with other individuals. Food can be an indicator of the nutrition idiosyncratic cultural groups are practicing. Notably, which ingredients hold higher placement of emphasis in consumption from a day to day basis. The way food is assembled or arranged has specific meanings in certain locations. From humble beginnings to global acknowledgment, the diffusion of Hispanic cuisine and some of it’s signature dishes will be analyzed under domestic and foreign context.
Influence of Hispanic Cuisine Food passes
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Tex-Mex can be found not only in the state of Texas, but is consumed in other countries, such as Europe. Franchises originating in South Texas have migrated to these regions to divulge others in Tex-Mex dishes. This type of food preparation is true to its location even in other countries that attempt to imitate it's unique style. Below are some examples of food that remain authentic to the Tex-Mex preparation and how they have risen from merely a poor man's food to a “must have” menu-item amongst …show more content…
Most of these legends describe the same supposedly typical social pattern. First, the lowly and despised food is thrown away by members of the upper class and picked up by hungry poor people. Then, the upper class re-appropriates and "improves" it so that it becomes "civilized" and socially acceptable. Finally, the food enjoys the status of a delicacy that is legitimized and enjoyed by members of the upper class” ( Montano, 1997). Fajitas have rightfully earned a name for themselves from being a food to be looked down upon to a festive and savory display in more upscale restaurants. They are a legend with very rich history and origin being that they were created in the border regions. It is a food that draws attention as it is being brought in on the sizzling platter and one to definitely turn heads. Fajitas is a food to be enjoyed and a proud food of the Rio Grande Valley boundary location(Sweeten et al., 1985). Fajitas are sold all across this region whether it be at an opulent restaurant with all the bells and whistles, by the pound in a common styrofoam box found at grocery stores, or in a warm tortilla garnished with guacamole and salsa from the commodity of your
In the beginning, Burciaga provides a brief history when Taco Bell was established. First starting in Mexico City and then spreading throughout the United States, the chain sold “mild imitations of the real thing” (382). Many Mexican businesses and people protested against Taco Bell because unlike homemade tortillas made from hand, they used “prefabricated hard tortilla shells” (383) that tasted nothing like real Mexican tacos. Additionally, the restaurant also combines food and makes up names so that it appears different. From Enchiroto, a combination of a burrito and enchilada, to Cinnamon Crispas, known as bunuelos, Burciaga points out that “the Taco Menu can be a mystery if one is not familiar with the renamed food items” (383).
Tex-Mex is a fusion of Northern Mexico and Southern Texas culture that initiated some time after the Spanish-American war when Texas was originally a part of Mexico. Tex-Mex can be used to talk about food as well as music, a culture in its own community. Tejano music dates far back into the mid-part of the 19th century, starting with a “more pop-oriented urban form relying on keyboards and synthesizer in place of the accordion.” (Broughton, 2000) It is said that this genre of music initiated when German, Polish, and Czech immigrants introduced the accordion, and from then on, evolved into three subgenres of Tejano music. Something that stands out about Tejano music is its instrumentation and orchestration as seen in conjunto, Banda, and grupo, the three subgenres that emerged throughout the spread of time with the influences of many artists
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...
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.
Firstly, one aspect that is both Mexican and American is the cuisine. The original food for Mexico is very spicy and most of the time very colorful as well. Mexicans use spices, peppers, tomatoes, and cheese in many of the native dishes. They use an assortment of meat: pork, beef, lamb, and chicken. When Mexican restaurants spring up in the United States the food is toned down to appeal to Americans. The Mexican Americans use less spices to make the dishes milder rather than the hot, spicy native food. The food, still Mexican, takes on the likeness of American food. This is shown in the United States by all of the Mexican American restaurants such as Taco Bell. Therefore Mexicans have Americanized their food. “For Hispanics live on this side of the border, where Kraft manufactures Mexican-style Velveeta, and where Jack in the Box serves Fajita Pita.” (Rodriguez 131). Americans complement the Mexican style and the inverse.
Mexican food is influenced by the ancient civilization. For examples the Mayans ate corn tortilla with a bean paste that covered the tortilla. The Aztec found out that mixing and squishing different types of vegetables makes a savory appetizer they call salsa. They also learned how to make what are now called tamales. When the Spaniards came they brought over milk, rice and other products that were new to Mexico. But have now remained in the cuisine.
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,
The prominent customs and culture of a country can be discovered within many signature dishes of Mexico. When thinking of capturing flavor and exploring new sensations for taste buds, Laura suggests carnita tacos! Laura is my girlfriend lovely participant for my observation of her favorite food. From the comfort of Laura’s own home, the smell of sizzling oils eventually impregnates the entire house especially the kitchen. The kitchen counters completely covered with ingredients, pots, and spatulas for the preparation of Laura’s favorite meal. All I can hear is the kitchen blender fusing different peppers together obnoxiously loud in both of our ears. The temperature of the kitchen is steaming due to the oven top cooking dark pots. A specialty of the long heritage of her family, carnita tacos requires precision and concentrations within a culinary environment. When questioning the origins of this food in her life, she
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.
This research project is focused on how food exists to not only help us survive, but also for helping to create and shape identities, especially the national identity for Mexico. I will approach this topic primarily through a discussion on the formation of Mexican cuisine, but also about how food tells us stories about history, art, tradition, globalization, authenticity, and on gendered food identities, particularly on the role of women and their sense of empowerment through the evolution of Mexican cuisine. Mexico’s ethnic food was a part of their culture, but it became problematic when the Europeans brought with them a variety of new foods and looked at Mexican food as suspicious
In the writing “If You Are What You Eat, Then What Am I?” Geeta Kothari describes the differences in the American and Indian cultures through her unique description of the food differences. As a little Indian-American girl, Kothari curiously wanted to eat what of kids her age ate, tuna salad sandwich, hot dogs, and foods of such nature. Kothari describes her first encounter with a can of tuna fish as it looks “pink and shiny, like an internal organ” (947). As Kothari ages, it becomes clear that she sees American food much the way her parents saw it- “repugnant… meat byproducts… glued together by chemicals and fat” (947). Even though Kothari describes American food as strange, disgusting, and foreign; it was also “infidelity” to eat it (951).
Tapas are know to be small finger foods, that are easy to eat while socializing and having drinks. The types of varieties of tapas are endless but there are a few dishes that are very common, and praised. Typically things such as cured meats, especially ham it is very popular in spain. Jamon Iberico is a very popular tapa, it is made exclusively from the leg of the pig and sliced at 20 degrees celsius in thin slices. Finger foods such as ham, cheese, and olives are very popular tapas dishes. Another tapas dish that is very well know and sought after in spain is Bocadillo de calamari. This is fried fried calamari dredged in in flower and then fried. It is served on bread with a lemon wedge. It is a very simple dish, but its fresh ingredients and simplicity is what people come back for. Another very popular tapa in spain is Gambas ajillo. This dish also has very few ingredients, shrimp is cooked in garlic and olive oil, with dried green chillies. This is a very popular dish along with the other tapas mentioned, they are usually prepared with few ingredients, or sometimes even no cooking at all. “Also common, are certain cooked dishes such as fried potatoes with spicy sauce, known as patatas bravas, Spanish omelet known as tortilla de patatas, meatballs in tomato sauce, or fried calamari. In practice, any dish can be served as a tapa, and today even the world of Spanish haute-cuisine has adopted this national culinary treasure.” These are just a few of the endless different types tapas that can be served. Although it is popular for tapas to be few ingredients, and cold food that doesn't have to be prepared, any food can be a tapa as long as it is a small serving with your
Tamales are an important North and Central American food and have been around since as late as eight thousand B.C. They have an incredible and expansive history shaped by many areas and many peoples. Tamales are important culturally and ritually in a variety of places both near and far. The process of making tamales is very time consuming and has many steps that all must be attended to with care. There are many different types of tamales, which are all served in different ways. Tamales are vary important and have been since their invention. Despite all the change that has occurred in the world, tamales have remained a staple in Central American cuisine.
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...