Abstract This paper presents an overview of the history of Southwestern Cuisine and its impact on American cuisine and culture, as well as information on how it is prepared and on which ingredients it relies.
From the Paper "An examination of popular cooking magazines over the past years will show that food trends come and go quickly, but the proliferation of Southwestern Cuisine shows no sign of fading; rather, its popularity has remained and is growing its influence has expanded far beyond its regional origins. Its core ingredients of vegetables, legumes, meats and grains lend themselves to a variety of interpretation, from gourmet to vegetarian when combined with the spices, chilies and cheeses native to the Southwestern region of New Mexico, Texas, and Arizona."
Abstract In recent years, the popularity of Thai cuisine has soared in North America. This paper will consider Thai cuisine, its historical context and its unique appeal. This paper will provide the reader with an indication as to the diversity of this popular cuisine.
Abstract The paper reviews Jeffrey Pilcher's book, "Que Vivan los Tamales!", which takes a light-hearted, but still informative, look at the history of Mexican cuisine and European colonial influence on the cultural and economic development of the Central American nation. The paper discusses how, according to Pilcher, the culinary difference between Europeans and Mexicans was first highlighted by the Mexican Indian's reliance upon corn as a staple carbohydrate product versus the European's use of wheat. The paper explores how traditional Mexican cuisine became the subject of a contentious debate between Mexicans themselves of different classes and ethnic and regional backgrounds. The paper concludes that today that evolution continues, as Mexican cuisine becomes both more corporate and Americanized in the form of Taco Bell, yet also more beloved and celebrated by local inhabitants of the Mexican nation.
From the Paper "However, Pilcher suggests that such a view of Mexican cuisine is not only rooted in the aristocratic Mexican self-hatred and their faulty critical thinking about race, anthropological and historical development, but is also erroneous in terms of an understanding of the relationship between agriculture, climate, and national geography. Corn simply grows better in Mexico than other grains because of the hot, dry, climate. Pilcher paints an absurdist picture of elite Mexicans attempting to mimic the Europeans by eschewing adobe houses because of the brick's associations with Mexican Indians and peasants, and instead building overheated European-style mansions, all the while demanding to consume wheat-based products rather than cheaper, more plentiful and better-tasting products made with locally grown corn."
Abstract This paper describes how Indian and Chinese foods differ from each other and how, although both carry strong characteristics, they can both be successfully combined with other cuisines.
From the Paper "The cuisines of the world are being fused together in many restaurants, sometimes obscuring the simplicity of country cooking. However, the purity of national and regional cuisines can be expressed through the core dishes of each region. For example, Asian food is incredibly diverse. Indian food is being fused with many other cuisines and so is Chinese food but both Indian and Chinese food retain an essential character that distinguishes them from each other and from other world-class cuisines. Indian food is usually creamy in texture. Vegetables are cooked for long periods of time and only on rare occasion are served crunchy or raw. On the other hand, Chinese food features crisp vegetables and only rarely pulverizes them to the extent that they are in Indian cuisine. Both Indian and Chinese cuisine use meats sparingly, and in fact both countries have a strong vegetarian component. However, Indian food remains one of the most vegetarian friendly cuisines of the world whereas it may be hard to be a pure vegetarian in a Chinese restaurant. Finally, both Indian and Chinese foods emphasize spices and sometimes hot chilies. Indian and Chinese food share a lot in common but their overall presentation, texture, ingredients, and flavors are vastly different."
Abstract The paper analyzes how food, its forms and preparations, is recognized by scholars as an important element of human culture and society. The paper discusses how national cuisines or styles of cooking are thus seen as windows into specific cultures by which we can understand their history, influences and the forces that shape their national identity. From this perspective, the paper essay examines the cuisine of Vietnam, with a focus on the national noodle dish "pho".
From the Paper "Within the Japanese cuisine, there contains many strange meals but there are myriads of delights that would make anybody's tastes buds melt. Coming from a Japanese decent I have tried many of these tasty meals, but I would not take it too an extreme to say that I drink "snakes blood for longevity"(Steinberg 6). Japanese meals are actually considered very healthy and low fat considered to the traditional American, southern fried chicken. Japanese food is served in little portions and displayed in a very exciting way to liven up every aspect of each savory bite. To liven up these dishes we often cut vegetables or fruits into tiny designs or animals, or organize each piece of meat and each small vegetable in a way that flatters the plate. Cutting and Slicing, mostly vegetables into meticulous designs, makes a dish its own work of art. "
Abstract This paper discusses the variety and anatomy of the Chile pepper. It also expands on worldwide production, physiological impact, and influence on culture and cuisine. The author also mentions its origins, and various uses.
From the Paper "The Chile pepper has gained enormous popularity over the past few decades. Putting the lie to popular beliefs the Chile pepper did not originate in India but comes from South America. There area variety of Chile peppers. The fruit of Pepper plan ..."
Tags: Chile pepper, capsaicin, Scoville number, cuisine, culture, history
Abstract The paper presents a narrative of what a traveler to the Bahamas can reasonably expect to see and experience vis-a-vis culture and food. In particular, the paper describes the Bahamas' Junkanoo Festival and time is also be devoted to exploring the rich mosaic of art, music and dance that makes the Bahamas one of the most enjoyable tourist escapes anywhere in the world. Finally, the paper concludes with a look at the archipelago's revered cuisine - a sumptuous banquet that has enticed visitors to the region for as long as anyone can remember. In the final analysis, what emerges from this brief narrative is an appreciation of the richness and vibrancy that makes the Bahamas so different from almost anywhere else.
Abstract This paper looks at three instances of cultural retention in the modern-day Caribbean. It discusses the region's cuisine, its faithful adherence to non-Christian religions and its vigorous local music tradition. The paper then outlines how each culture may be understood as a form of resistance to both European imperialism and to the homogenizing forces of globalization.
From the Paper "Music is the third and final item on our agenda and, like the two preceding it, a review of music offers some valuable insight into how the oppressed peoples of the Caribbean/West Indies were able to retain at least some of their cultural traditions in the face of European hostility. First of all, "mento" music emerged as a distinct kind of Jamaican folk music in the early part of the 1900s, although its actual roots - like so much Caribbean music - are founded in African rhythms, Latin rhythms and Anglo folksongs. From roughly the midway point of the twentieth century onward, Mento was muscled aside by Rocksteady and by Reggae (Romer, 2007). Nonetheless, what is important about this music is that, even while slaves might have been compelled prior to independence to sing Christian church hymns, there was always time - albeit perhaps not much of it, and perhaps the singing itself was done in secret - to sing indigenous songs that recalled a long-ago African world."
Abstract This paper discusses Japanese culture. It looks at the origins of Japanese culture and the influences on and describes how the roots of Japanese culture are found in the unique language and religion. The paper also discusses the culture of sport, dress, cuisine and gender issues and discusses how each of these aspects influence the overall Japanese culture.
From the Paper "A key element of Japanese culture is the cuisine. Japanese food itself is driven by the geography of the country, and the rituals surrounding eating and drinking are derived largely from Shinto belief. Noodles, fish and rice are the staples of Japanese cuisine. That Japan is an island nation results in seafood being the primary source of protein, and some of the world's most famous fish markets are in Japan. Fish is often consumed raw, either on its own (sashimi) or in rolls (sushi). Japanese cuisine often features noodle soups, flavored with seasonings such as miso or dashi that are derived from local ingredients. In all but the most cosmopolitan cities such as Tokyo, Japanese cuisine is the only form of food to be found easily."
Abstract This paper takes a look at the restaurant industry in Australia and the international food trends for the year 2008. The author looks at how staple foods of Australia such as beef has gone beyond the typical cuts and is now available in more choices such as wagyu cattle. The author also explores how and why top grade Spanish hams are now listed on many entree menus in Australia - clearly an indication of Spanish influence. In addition to analyzing why the consumption of chicken is increasing in Australia more so now than ever, the paper also analyzes the increased interest in Asian cuisine, noting that as Australians become more health conscious, Asian takeaway becomes a more viable option than fast food. All of these influences also result in a new trend of fusion food with which chefs in Australia are experimenting.
From the Paper "The food service industry is traditionally defined as the sale of drinks and food for immediate consumption by the consumer. These can either be consumed on the premises that they were purchased from, or in eating areas that are designated and shared with other food service operators. This industry also includes takeaways transactions that are freshly prepared for immediate consumer consumption. The Australian food service industry is growing."
Tags: food industry, trends influences, international cuisine
Abstract This paper explains that Lighthouse, a full-service restaurant located in Las Vegas, Nevada, will feature low-calorie, low-sodium and healthy selection of moderately priced food as influenced primarily by the Mediterranean cuisine. None of the thousands of restaurants already in Las Vegas, the author stresses, offer a menu dedicated solely to healthy dining choices. A competitive analysis, keys to success and target market segment are included in this business plan, which offers an opportunity for financial institutions to review LightHouse's vision and strategic focus.
Table of Contents:
Executive Summary
Mission
Keys to Success
Product Differentiation
Product Quality
Management
Marketing
Company Summary
Company Ownership
Company Location and Facility
Product Description
Competitive Comparison
Market Analysis Summary
Target Market Segment Strategy
Main Competitors
Il Mulino New York
The Range Steak House
Seablue
Management Summary
From the Paper "Doing a quick search of restaurants in Las Vegas, via Yellow Pages Online, there are 3,135 establishments that are competition for LightHouse . However, none of these restaurants offer a menu dedicated solely to low-calorie, low-sodium healthy dining choices. As mentioned earlier, some restaurants do offer a limited number of "healthy" selections; but, none have made healthy eating directed towards those wishing to lose weight or maintain a healthy weight their goal."
Abstract The paper relates that the Mediterranean cuisine is a healthy diet that contains many of the vitamins and nutrients that help us lose weight and live longer, healthier lives. The paper focuses on the nutritional qualities of olive oil, tomatoes, vegetables, lean meats, fish and red wine that are all an integral part of this diet. The paper also discusses how the Mediterranean diet is low in sweets, desserts and deep-fat fried foods. The physically active lifestyle of the area is noted as well as the fact that the lunchtime meal is the largest of the day with the smaller meal being eaten in the evening. This makes it easier on digestion and the absorption of calories and nutrients.
From the Paper "The Mediterranean diet of southern Europe is high in many items that many scientists and researchers believe help maintain heart health and a healthy weight. Olive oil, tomatoes, vegetables, lean meats, and even red wine all are an integral part of this diet, and studies indicate residents of the area live longer, with fewer heart problems, than residents of the United States. As more people learn about the benefits of the Mediterranean diet, it seems that more people will begin to study and live this healthier lifestyle. One way to encourage the adaptation of the American diet is to help people learn the benefits of the Mediterranean diet, learn how to prepare healthy dishes at home, and provide low-calorie and fat alternative for dining out, using the principles of the Mediterranean diet as a guide."
Abstract This ten-page undergraduate paper focuses on the role played by culture and traditions in eastern and western cuisines and culinary preferences. The west has different taste in food, which represents its facts paced lifestyle; on the other hand eastern cuisines can be identified with its vibrant culture and colorful traditions. The eastern food is both more spicy and exotic than the food available in western countries because of the cultural and traditional differences exiting in these two parts of the world.
Abstract This paper analyzes and examines differences between American meals and Arabian meals based on the food guide pyramid. Part II discusses the content of American meals based on the food guide pyramid. In Part III, the content of Arabian meals based on the food guide pyramid is examined. Part IV compares American and Arabian meals based on content. In Part V, a health analysis of American and Arabian meals based on nutritional ingredients is presented. Lastly, this paper concludes with recommendations for achieving the most effective and healthy diet possible based on a combination of American and Arabian meals.
From the Paper "Eating healthy is one of the most important, yet frequently overlooked aspects in life. Research indicates that four of the leading causes of death in the United States are linked to diet, namely cancer, diabetes, heart disease, and stroke. Taken cumulatively, diet-related health conditions cost society about $250 billion annually in lost productivity and medical costs. In addition, studies have indicated that thirty to forty percent of deaths due to cancer may be prevented if individuals would choose a healthful diet and engage in physical activity. Despite these facts, many individuals either refuse or are unable to engage in proper eating habits as outlined in the food pyramid distributed by the United States Department of Agriculture."
