I saw this cartoon (from this site) and thought it illustrated the direct/indirect distinction between North America and China (as symbolised by the hamburger or sandwich vs. the dumpling.
Showing posts with label 2007. Show all posts
Showing posts with label 2007. Show all posts
Wednesday, April 4, 2007
Monday, April 2, 2007
Final Exam: How-To
Reminder:
The final is set for April 10th, from 2:00 until 5:00, in room B260 (that's upstairs from the Student Services Centre).
Follow this link to a pdf of a cheat sheet: it explains the format and gives you guidelines for how to study, but (oh, how can I reiterate this enough) it is not a substitute for regular attendance and doing the readings.
And here's even more basic guidelines:
The final is set for April 10th, from 2:00 until 5:00, in room B260 (that's upstairs from the Student Services Centre).
Follow this link to a pdf of a cheat sheet: it explains the format and gives you guidelines for how to study, but (oh, how can I reiterate this enough) it is not a substitute for regular attendance and doing the readings.
And here's even more basic guidelines:
- write in pen (blue or black) if possible: I don't read things you cross out, so you don't need to erase anything, so you don't need pencil, so there;
- double space, unless your writing is particularly neat: I will do something good for the environment later to compensate, I promise;
- bring extra pens;
- bring cough suppressants that aren't in crinkly packaging;
- bring a bottle of water;
- be on time;
- pee beforehand.
As a general rule, people can be late, but no one is allowed in after the first person leaves.
Revision 04/04/07: The cheat sheet has been revised to remind you that you may bring in a translation dictionary, but that for definition questions you are expected to provide an explanation of how a folklorist uses the term. (That is to say, they will help for the essay component, but not really for the short answer component.)
Friday, March 16, 2007
Wilson
In the article, Pass the Tofu, Please. Liz Wilson talks about, affluent segments of America’s post baby boom generation have contributed to revival of interest in diet as a means of self care. Affluent boomers take the dictum, "you are what you eat" in its declaratory sense, declaring their so cosmopolitanism and educational attainment. Affluent baby boomers are adventurous eaters. Where as the consumption of meat served as a marker of status for many prewar Americans, the consumption baby boom ethos favors plant based foods as a substitute for or supplement to meats. Thanks to the main streaming and mass marketing of Asian vegetarian foods that were first popularized by members of the counter culture in the 1960's and 1970's.
The macrobiotic movement, which gained widespread attention in the late 60's early 70's brought Asian foods to many American dinner tables and was the first step in a trend of interest in the traditional Japanese diet as a source of wellness a trend that has continued unabated into the 21st century. Small amounts of chicken and fish are permitted, the macrobiotic is mainly vegetarian. The essentials of macrobiotic died include whole grain cereals, beans, fresh vegetables and other whole natural foods chosen with attention to yin( earthy, cold, soft and contractive) or yang (heavenly, hot, dry and expansive) Yin foods are grown in the summer, vegetables and fruit. Yang foods are winter foods, meat, fish and eggs. The ideal is a reach a balance of yin and yang foods. Interest in food’s declarative function, its ability to say something about the identity of the eater, is an important theme in today’s culinary tourism.
In analyzing the appeal of Asian foods and food supplements for Americans baby boomers, it appears that such form of culinary tourism reveals a desire to engage and experience a variety of presumed others. In favoring Asian vegetarian foods out of health and ecological concerns, boomers associate themselves with an alternative lifestyle or ethos this is identified simultaneously with the past and the future.
The macrobiotic movement, which gained widespread attention in the late 60's early 70's brought Asian foods to many American dinner tables and was the first step in a trend of interest in the traditional Japanese diet as a source of wellness a trend that has continued unabated into the 21st century. Small amounts of chicken and fish are permitted, the macrobiotic is mainly vegetarian. The essentials of macrobiotic died include whole grain cereals, beans, fresh vegetables and other whole natural foods chosen with attention to yin( earthy, cold, soft and contractive) or yang (heavenly, hot, dry and expansive) Yin foods are grown in the summer, vegetables and fruit. Yang foods are winter foods, meat, fish and eggs. The ideal is a reach a balance of yin and yang foods. Interest in food’s declarative function, its ability to say something about the identity of the eater, is an important theme in today’s culinary tourism.
In analyzing the appeal of Asian foods and food supplements for Americans baby boomers, it appears that such form of culinary tourism reveals a desire to engage and experience a variety of presumed others. In favoring Asian vegetarian foods out of health and ecological concerns, boomers associate themselves with an alternative lifestyle or ethos this is identified simultaneously with the past and the future.
Wilson
According to the article, it suggests that more affluent segments of America's postwar baby-boom generation have contributed to a revival of interest in diet as a means of self-care; and baby-boomers' concerns about the quality and purity of food ingested to not simply amplify traditional beliefs about diet as the key to health. The segments that decide the alternative of food are educational attainment and a level of income of boomers. Their ethos favors plant-based foods as a substitute for or supplement to meats. This essay also talks about the recent growth in the availability of Asian convenience foods-beverages, food supplements, and soy products-designed to substitute for meant and dairy foods. In the late 1960s several countercultural movements contributed to the rise of alternative diets or "countercuisines". By the end of the '60s and the early '70s, packaged convenience foods became a powerful symbol of the dominant culture's homogeneity and artificiality. Moreover, some nutritionist gave a word-macrobiotic the concept of macrobiotic eating is to achieve a balance of yin and yang, not by combining extremely yin with extremely yang foods, but by eating those foods that are neither predominately yin nor yang. The macrobiotic movement of the 1960s and 1970s also stressed the health-enhancing features of Japanese cuisine and encouraged Americans to practice ethnomimesis, imitating the Japanese in their diet and methods of food preparation. The second part of this essay talks about multicultural consumerism and self-expression in contemporary America. These boomers joined the labor force, and acquired more disposable income, countercuisines moved into more public spaces. When the mainstreaming of the countercuisine had begun, they more likely choose natural foods, purity and safety foods. Bobos not only seek nutritional antidotes to the stress-related disorders that plague the hyperemployed professional classes, and contemporary Bobos now have a much larger range of sources from which to obtain exotic foods. The mainstream is obviously not just the most affluent that are seeking health, longevity, and enhanced productivity through multicultural consumption in America today. Food industry talked about in the essay indicate a strong awareness of the growth potential of ethnic convenience foods, based on their appeal to a wide range of American consumers of all classes. Further more, the Asian products have changed, it is not Chinese, but Korean, Japanese, Thai and Vietnamese, and sales are strong in both suburban and inner-city stores. Meanwhile, in many fashion and beauty industries and magazines, there are many plant-based diet and low fat cooking methods to be presented, Finally, author mentioned the purchase of Asian foods and food supplements can be a socio-economic, an the commercial discourse of alternative food-ways and health-ways in America creates communities of consumption.
Wilson
In the article, Pass the Tofu, Please. Liz Wilson shows a brief background of how Asian diet became popular in Western culture from 1960s to 1990s. Countercultural movements, such as macrobiotic movement and negritude movement contributed to the rise of alternative diets in the late 1960s. The author claims that the baby-boom generation tended to affiliate with non-western values through their choices about what foods and beverages to consume. During that period, the threats of packaged convenience foods were recognized. Ethnic food, to many baby boomers is not only a healthy pursuit but also one of the ways that oppose to homogeneity, commercialism and artificiality. Traditional Eastern value enhanced in the Western world in the postmodernism. Natural and simple food and herbs, yoga, and Tai-ji have become ideal alternative to industrialized, chemicalized diet, stagnating inactivity and pills. Moreover, food tended to be a preeminent means of self-expression, according to the article. Food has linked to status display and status differentiation. Although health was regarded as a significant role that driving the change of American food consumption, simultaneously, there are many other factors pushed this trend, such as vegetarianism, multicultural consumerism.
At the end of twentieth century, culinary pluralism seemed more popular in favor of tourism. Under the trend of post-modernism, Asian values and traditions were romanticized to some extent. Finally, the article links Asian foodways with American social changes in the past few decades.
At the end of twentieth century, culinary pluralism seemed more popular in favor of tourism. Under the trend of post-modernism, Asian values and traditions were romanticized to some extent. Finally, the article links Asian foodways with American social changes in the past few decades.
Wednesday, March 14, 2007
Bentley
Amy Bentley’s article beings with the observation that Southwestern cuisine has recently become more popular in America, to the point where in some cases people don’t even associate the food with the Southwest. She explains 4 primary reasons as to why this has occurred: High immigration and birth rates of the Latino people mean more people who have a taste for these foods, the food is inexpensive and nutritious, it appeals to both male and females, and because it provides a romantic sanitized view of the Southwest.
She then goes on to say that the food has multiple meanings and that the “preparation, the rituals, the smells, the social conditions and seasons of the year under which the food is sown, gathered, prepared, and eaten are all forms of cultural expression and identity” (215). She explores negative stereotypes of the Mexican culture that go along with the popularity of the cuisine and says this is a sign of political blindness. There is a split between the American views of the Southwestern cuisine and the Southwestern people. Also she speaks of how the Tex-Mex cuisine (an Americanized version of traditional Mexican food) is hardly considered Mexican by people who have eaten “real” Mexican food.
She then goes on to say that the food has multiple meanings and that the “preparation, the rituals, the smells, the social conditions and seasons of the year under which the food is sown, gathered, prepared, and eaten are all forms of cultural expression and identity” (215). She explores negative stereotypes of the Mexican culture that go along with the popularity of the cuisine and says this is a sign of political blindness. There is a split between the American views of the Southwestern cuisine and the Southwestern people. Also she speaks of how the Tex-Mex cuisine (an Americanized version of traditional Mexican food) is hardly considered Mexican by people who have eaten “real” Mexican food.
Bentley
Food as other means a dynamic process running along three axes: from exotic to familiar inedible to edible and unpalatable to palatable, most Americans regard mainstream interpretations of southwestern cuisine as highly familiar and appetizing.
The southwestern cuisine can be popularity and general acceptance through several phenomena:
First of all, in the late twentieth century immigration from Mexican, Asia and the Caribbean, and from other Latin American countries, they bring the cuisine from their country. As a a result latin tastes and preferences are beginning to wield more influence in mainstream American a cuisine.
Second of all, the cuisine thoroughly accepted by Americans, because the food is provides nutrition, calories, satisfaction, and pleasure.
Third of all, southwestern cuisine has found such wide acceptance because of its constructer masculine identity allowing for broader general appeal.
Finally, Americans embrace southwestern cuisine in part because of its evocation of a romantic, sanitized version of the American southwest and understanding of the west in general.
The southwestern cuisine can be popularity and general acceptance through several phenomena:
First of all, in the late twentieth century immigration from Mexican, Asia and the Caribbean, and from other Latin American countries, they bring the cuisine from their country. As a a result latin tastes and preferences are beginning to wield more influence in mainstream American a cuisine.
Second of all, the cuisine thoroughly accepted by Americans, because the food is provides nutrition, calories, satisfaction, and pleasure.
Third of all, southwestern cuisine has found such wide acceptance because of its constructer masculine identity allowing for broader general appeal.
Finally, Americans embrace southwestern cuisine in part because of its evocation of a romantic, sanitized version of the American southwest and understanding of the west in general.
Bentley
In this reading, Amy Bentley talks about the entry of Southwestern cuisine into mainstream America. She identifies Southwestern cuisine as the offspring of Native American and Mexican food stuffs (chiles, pinto beans, pork, cornmeal, cumin, onions, tomatoes), flavor principals, and cooking techniques, combined with European American elements (beef, variety of cheeses, sour cream, sausage) originally imported to the region through the Spanish conquest. The popularity and acceptance of Southwestern cuisine is growing in the United States because of immigration from Mexico and other Latin American countries, and Americans are now allowing greater exploration and acceptance of more complex, spicier foods into their diets. Its popularity and acceptance is also growing in the US because it is relatively inexpensive, palatable, nutritious, and tastes good. Bentley also states that Southwestern cuisine has found a wide acceptance because of its constructed masculine identity allowing for broader general appeal. The general preparation such as the tamale and tortilla making are regarded as “female” while the meat and outdoors grilling option is considered masculine.
Taco Bell is an example of Southwestern cuisine that has been “Americanized” and includes a greater emphasis on animal protein. More meat is used (as well as more expensive cuts of meat), American and cheddar cheese and sour cream is used and most importantly the heat level is reduced. “Old El Paso” products are the top producer of Mexican fare in the United States and none of Old El Paso’s team is of Latino background. “Old El Paso” is now considered as a “mainstream American food.” Tacos in America simply consist of meat, a bit of salsa wrapped in a soft corn tortilla. A taco in Mexico consists of a U shaped shell filled with meat, lettuce, cheddar cheese, sour cream and bacon. Many Mexicans feel that Taco Bell is a bad imitation of Mexican food or that it gives a bad name to their nation.
Southwestern cuisine has become a part of mainstream American foodways, along with other Latin American cuisines that are emerging as the newest “others.” Although “Tex-Mex” food is looked at by Mexicans as “artificial” or “Mexican food made for Americans,” it has grown to be very popular dish in America.
Taco Bell is an example of Southwestern cuisine that has been “Americanized” and includes a greater emphasis on animal protein. More meat is used (as well as more expensive cuts of meat), American and cheddar cheese and sour cream is used and most importantly the heat level is reduced. “Old El Paso” products are the top producer of Mexican fare in the United States and none of Old El Paso’s team is of Latino background. “Old El Paso” is now considered as a “mainstream American food.” Tacos in America simply consist of meat, a bit of salsa wrapped in a soft corn tortilla. A taco in Mexico consists of a U shaped shell filled with meat, lettuce, cheddar cheese, sour cream and bacon. Many Mexicans feel that Taco Bell is a bad imitation of Mexican food or that it gives a bad name to their nation.
Southwestern cuisine has become a part of mainstream American foodways, along with other Latin American cuisines that are emerging as the newest “others.” Although “Tex-Mex” food is looked at by Mexicans as “artificial” or “Mexican food made for Americans,” it has grown to be very popular dish in America.
Bentley
Yo quiero Mexicana! With the abundance of chilies and hospitality, who wouldn’t love Mexican, influenced foodways. Well that seems to be the main idea in America, from Maine (the highlight of New England style foodways with more Maritime influence) to California, Arizona, New Mexico, and Texas. The onset of Southwestern food has swept through America (and the world) as an accepted and expected culinary experience.
The Rastas (vines of red or green chilies) hanging in the archways of private and public domains represent, not only the culture, but more over the hospitality of the community, be it in Mexico, or adapted in a Southwestern food establishment in the southern United States of America.
Originally the foodway (southwestern) introduced foods that were not unfamiliar to Americans. Such foods consisted of: corn; tomatoes; pork; beans; onions; and so on. Then with the introduction of Europeans to the United States of America, additional meats, cheeses, and sour cream were added to the traditional foods above to round out the true Southwestern (American) culinary impression.
Some of the Mexican-American (or Latin) communities show some disregard for the betrayal of their culture in North American society. Our adaptation is not always correct (astonishing!). A large example of this is Pat Buchanan’s use of José to refer to all Mexicans in his 1996 speech. This political figure, one who is recognizable to most Americans had disrespected the Latin community by categorizing them as one, when the people from this unique culture are not only all distinctive, but the culture as a whole is very important to the way culinary tourism is shaped today.
The Rastas (vines of red or green chilies) hanging in the archways of private and public domains represent, not only the culture, but more over the hospitality of the community, be it in Mexico, or adapted in a Southwestern food establishment in the southern United States of America.
Originally the foodway (southwestern) introduced foods that were not unfamiliar to Americans. Such foods consisted of: corn; tomatoes; pork; beans; onions; and so on. Then with the introduction of Europeans to the United States of America, additional meats, cheeses, and sour cream were added to the traditional foods above to round out the true Southwestern (American) culinary impression.
Some of the Mexican-American (or Latin) communities show some disregard for the betrayal of their culture in North American society. Our adaptation is not always correct (astonishing!). A large example of this is Pat Buchanan’s use of José to refer to all Mexicans in his 1996 speech. This political figure, one who is recognizable to most Americans had disrespected the Latin community by categorizing them as one, when the people from this unique culture are not only all distinctive, but the culture as a whole is very important to the way culinary tourism is shaped today.
Friday, March 9, 2007
Rotkovitz
Historically, there has been enormous fluidity and variety to the way in which Jews have observed Kasherved in America.
A touristic imperative on the part of kosher consumers is arguable responsible, at least in part for fueling the industry’s tremendous growth. Also noteworthy is the proliferation of kosher restaurants serving authentic cuisines. Jew and non-Jews harbor about the meaning of kosher are vital as well. In a sense, the preponderance of so many beliefs and practices may be a phenomenon distinct to, if not characteristic of, America. As far as who observes the laws of kashrut, some Jews who define themselves as kashrut-observant abide by the biblical laws only. A major distinguishing factor of America supermarkets is the sheer volume of products on their shelves. In fact, the kosher food industry has become, by some estimates, a multibillion-dollar one, serving countless consumers, both Jewish and non-Jewish. Since its market launch in 1912, the Oreo cookie has held the imagination and the taste buds of a nation in thrall. The Oreo seems to have aymbolic meaning that extends even beyond more obvious food associations. When most people think about Jew and the concept of kosher, they often think first bout food. Kosher is the root of the word kosher. Interestingly, the non-Jew’s perception of the meaning of kashrut is significant too in the mass marketing of kosher product. For some, he cooking styles of other Jews-no matter how foreign or familiar the cuisine-is not exotic enough. Of far more appeal would be finding out what distinctly nonkosher foods taste like, but being able to do it in a kosher fashion. Some commentators maintain that the value of kashrut is its elevation of mundane necessities to a spiritual level. It is arguable that food preparation and eating are rather direct link to apritual fulfillment. Jewish theology considers each person a partner with God. Torah is therefore dynamic and fluid. The emphasis placed on the importance of widespread certification, it is argued, suggests to the world that kashrut, indeed Jewish religious observance itself, is vital, adaptable, and relevant to today’s world.
Virtually any version of the American dream that the kosher diner harbors can now be conjured up with relative ease.
A touristic imperative on the part of kosher consumers is arguable responsible, at least in part for fueling the industry’s tremendous growth. Also noteworthy is the proliferation of kosher restaurants serving authentic cuisines. Jew and non-Jews harbor about the meaning of kosher are vital as well. In a sense, the preponderance of so many beliefs and practices may be a phenomenon distinct to, if not characteristic of, America. As far as who observes the laws of kashrut, some Jews who define themselves as kashrut-observant abide by the biblical laws only. A major distinguishing factor of America supermarkets is the sheer volume of products on their shelves. In fact, the kosher food industry has become, by some estimates, a multibillion-dollar one, serving countless consumers, both Jewish and non-Jewish. Since its market launch in 1912, the Oreo cookie has held the imagination and the taste buds of a nation in thrall. The Oreo seems to have aymbolic meaning that extends even beyond more obvious food associations. When most people think about Jew and the concept of kosher, they often think first bout food. Kosher is the root of the word kosher. Interestingly, the non-Jew’s perception of the meaning of kashrut is significant too in the mass marketing of kosher product. For some, he cooking styles of other Jews-no matter how foreign or familiar the cuisine-is not exotic enough. Of far more appeal would be finding out what distinctly nonkosher foods taste like, but being able to do it in a kosher fashion. Some commentators maintain that the value of kashrut is its elevation of mundane necessities to a spiritual level. It is arguable that food preparation and eating are rather direct link to apritual fulfillment. Jewish theology considers each person a partner with God. Torah is therefore dynamic and fluid. The emphasis placed on the importance of widespread certification, it is argued, suggests to the world that kashrut, indeed Jewish religious observance itself, is vital, adaptable, and relevant to today’s world.
Virtually any version of the American dream that the kosher diner harbors can now be conjured up with relative ease.
Wednesday, March 7, 2007
Rudy
This reading is an essay written by Jill Terry Rudy. Rudy has a Ph.D. in folklore it is an associate English professor at Brigham Young University. Rudy is a Mormon and wrote this essay based on her own personal accounts from when she lived in North-Central Guatemala from 1984 to 1986 and those of folklore students who are also Mormons at Brigham Young University. The information was collected through essays and tape-recorded conversations.
This essay talks about the many different food experiences that Rudy and other Mormon missionaries encounter along their travels throughout the world. The reading explains how Mormons have had a unique perspective on the foodways of other cultures and compares the Mormons to tourist to make the distinction. Rudy explains how people who are subject to extended stay eating have to somehow become familiar with the exotic food around them. Mormons living in someone's home may be subject to many exotic meals every day for more than a month. Tourists on the other hand, have brief encounters with exotic food and experience these foods mostly for the novelty.
Mormon missionaries are very disciplined when away, they are not allowed to date, watch television, listen to music, or watch movies. Most Mormon missionaries are male so most but not all of the encounters are from a male perspective. Rudy theorizes that familiar foods comfort missionaries when they are away from home but how new exotic food experiences whether pleasant or unpleasant leads missionaries to gain a better understanding of themselves and the culture they are facing.
This also leads to many missionaries to change their perspective on what they once considered exotic or strange food or what they considered edible or palatable. Through this change missionaries gain acceptance into the culture which they are immersed in, and vice versa.
This essay talks about the many different food experiences that Rudy and other Mormon missionaries encounter along their travels throughout the world. The reading explains how Mormons have had a unique perspective on the foodways of other cultures and compares the Mormons to tourist to make the distinction. Rudy explains how people who are subject to extended stay eating have to somehow become familiar with the exotic food around them. Mormons living in someone's home may be subject to many exotic meals every day for more than a month. Tourists on the other hand, have brief encounters with exotic food and experience these foods mostly for the novelty.
Mormon missionaries are very disciplined when away, they are not allowed to date, watch television, listen to music, or watch movies. Most Mormon missionaries are male so most but not all of the encounters are from a male perspective. Rudy theorizes that familiar foods comfort missionaries when they are away from home but how new exotic food experiences whether pleasant or unpleasant leads missionaries to gain a better understanding of themselves and the culture they are facing.
This also leads to many missionaries to change their perspective on what they once considered exotic or strange food or what they considered edible or palatable. Through this change missionaries gain acceptance into the culture which they are immersed in, and vice versa.
Wednesday, February 28, 2007
Molz
Ethnic restaurants are one of an increasing number of arenas in which people can engage in tourist ices practices within their own culture and as part of their everyday life.
Authenticity
Authenticity is the plastic words that “have come to mean so much that they really mean very little while nonetheless signaling importance and power”. Authenticity is motivation for tourism. Erving Goffman’s study of social performance divides the social world into back regions and front regions. Back regions are off limits to outsiders or audience members, are areas where social actors usually prepare their performances and store props, and relax between performances. Front regions are areas where social actors actually perform in front of an audience.
Thai restaurants use several strategies to imbue their food and the overall dining experience with a sense of authenticity. Thai restaurant tends to reflect the American perception of what constitutes an authentic Thai experience. The Thai Restaurant as “Staged Authenticity”
The menu of Thai restaurant is often states that its food is authentic or original, or food is authentic or original. Most Thai menus include typical dishes, such as Tom Yum soup and Pad Thai noodles, other equally authentic dishes and preparation techniques may be omitted with the customers’ preferences in mind. In Thailand it is common to put a fried egg on top of a dish of fried rice, most Thailand it is common to put a fried egg on top of a dish of fried rice, most Thai restaurants will only do this as a special request and usually charge extra for this authentic addition. Serving fried rice Kai Dao (with a fried egg) does not appeal to most Western dinners, and therefore Thai chefs omit the egg.
The Ingredients
Thai restaurants also attempt to provide an authentic experience by using typical Thai ingredients. More than any other ingredient, the chili pepper has come to stand for Thai-ness. Thai restaurants understand this equation, and spiciness is indicated in every menu.
The Décor
Thai restaurants often attempt to create a sense of authenticity beyond the food. They use native artwork, decorations, and music to suggest that the restaurant really is an enclave of Thai culture. Common in these Thai restaurants are photographs of King Bhumipol, the current king of Thailand, or of King Rama V, the revered nineteenth-century king who modernized Thailand. Several of the restaurants also have spirit houses, small altars with offerings of oranges, water, jasmine, and incense. This music, and all of the props typically found decorating a Thai restaurant, set the stage upon which Thai-ness, in the form of a dining experience, is performed for the culinary tourist.
Negotiating Authenticity in Thai Restaurants
Authenticity is negotiable, emergent, and socially constructed. Tourists bring their own symbolic systems and cultural experiences to bear on this negotiation of authenticity. Authenticity is created as much through the tourist’s own perceptions as it is by the host’s performance of otherness.
Culinary Tourism as Identity work
Foodways and tourism converge within the wider social discourse concerning identity making. Both include processes of identity construction that occur along a perceived cultural divide between that which is familiar and that which is different, between the edible and the exotic, the self and the other.
Authenticity and Identity
Authenticity has been both an implicit and explicit inspiration for classifying tourists and tourist behaviors. On the other hand, Erik Cohen does overtly use the concept of authenticity to create a typology of tourists and touristic experiences that provides a useful framework for understanding how authenticity facilitates identity construction and validation in Thai restaurants.
The Culinary “Post- Tourist”
Cohen’s recreational tourist is synonymous with what other scholars refer to as the “post-tourist”. Cohen’s recreational tourist is “prepared playfully to accept a cultural product as authentic, for the sake of the experience, even though ‘deep down' they are not convinced of its authenticity”.
Conclusion
This paper has attempted to outline some of the ways in which the concept of authenticity can be used in exploring the social dynamics that occur in instances of culinary authenticity. Authenticity, considered in the context of the tourist interaction, is one means of understanding the processes of identity construction and validation that take place in arenas of culinary tourism.
Authenticity
Authenticity is the plastic words that “have come to mean so much that they really mean very little while nonetheless signaling importance and power”. Authenticity is motivation for tourism. Erving Goffman’s study of social performance divides the social world into back regions and front regions. Back regions are off limits to outsiders or audience members, are areas where social actors usually prepare their performances and store props, and relax between performances. Front regions are areas where social actors actually perform in front of an audience.
Thai restaurants use several strategies to imbue their food and the overall dining experience with a sense of authenticity. Thai restaurant tends to reflect the American perception of what constitutes an authentic Thai experience. The Thai Restaurant as “Staged Authenticity”
The menu of Thai restaurant is often states that its food is authentic or original, or food is authentic or original. Most Thai menus include typical dishes, such as Tom Yum soup and Pad Thai noodles, other equally authentic dishes and preparation techniques may be omitted with the customers’ preferences in mind. In Thailand it is common to put a fried egg on top of a dish of fried rice, most Thailand it is common to put a fried egg on top of a dish of fried rice, most Thai restaurants will only do this as a special request and usually charge extra for this authentic addition. Serving fried rice Kai Dao (with a fried egg) does not appeal to most Western dinners, and therefore Thai chefs omit the egg.
The Ingredients
Thai restaurants also attempt to provide an authentic experience by using typical Thai ingredients. More than any other ingredient, the chili pepper has come to stand for Thai-ness. Thai restaurants understand this equation, and spiciness is indicated in every menu.
The Décor
Thai restaurants often attempt to create a sense of authenticity beyond the food. They use native artwork, decorations, and music to suggest that the restaurant really is an enclave of Thai culture. Common in these Thai restaurants are photographs of King Bhumipol, the current king of Thailand, or of King Rama V, the revered nineteenth-century king who modernized Thailand. Several of the restaurants also have spirit houses, small altars with offerings of oranges, water, jasmine, and incense. This music, and all of the props typically found decorating a Thai restaurant, set the stage upon which Thai-ness, in the form of a dining experience, is performed for the culinary tourist.
Negotiating Authenticity in Thai Restaurants
Authenticity is negotiable, emergent, and socially constructed. Tourists bring their own symbolic systems and cultural experiences to bear on this negotiation of authenticity. Authenticity is created as much through the tourist’s own perceptions as it is by the host’s performance of otherness.
Culinary Tourism as Identity work
Foodways and tourism converge within the wider social discourse concerning identity making. Both include processes of identity construction that occur along a perceived cultural divide between that which is familiar and that which is different, between the edible and the exotic, the self and the other.
Authenticity and Identity
Authenticity has been both an implicit and explicit inspiration for classifying tourists and tourist behaviors. On the other hand, Erik Cohen does overtly use the concept of authenticity to create a typology of tourists and touristic experiences that provides a useful framework for understanding how authenticity facilitates identity construction and validation in Thai restaurants.
The Culinary “Post- Tourist”
Cohen’s recreational tourist is synonymous with what other scholars refer to as the “post-tourist”. Cohen’s recreational tourist is “prepared playfully to accept a cultural product as authentic, for the sake of the experience, even though ‘deep down' they are not convinced of its authenticity”.
Conclusion
This paper has attempted to outline some of the ways in which the concept of authenticity can be used in exploring the social dynamics that occur in instances of culinary authenticity. Authenticity, considered in the context of the tourist interaction, is one means of understanding the processes of identity construction and validation that take place in arenas of culinary tourism.
Molz
After reading the first few paragraphs of this article, I started to associate the main idea of this article with North American Chinese restaurant. I can easily find the unauthenticity in Canada’s Chinese restaurant. Even the decoration, the menu style, the furnishing in the restaurant is totally Chinese, but the food is only for the Canadian.
This article has a complicated explanation about what is authenticity, and the whole article is talk about the authenticity of the culinary tourism in Thai restaurants. The author mentioned there is difference between the back regions which is the actual custom of foodway within that ethnic group and the front region of the ethnic which the ethnic group shows to the tourists. The author gave a lot of example about the difference, such as the symbol in the menu which shows the degree of spicy of Thai dish.
What’s more, she said the authenticity has both an emplicit and explicit inspiration for classifying tourists and tourist behaviors. I think this means how deep or close the tourist to the actual traditional food and foodway just after I read this sentence. Later she also mentioned some of the explanation of this sentence, such as the Valene Smith’s typology classifies tourists and tourism into 5 categories from the implicit and explicit inspiration of authenticity.
The author also mentioned the main reason why there is unauthenticity in ethnic restaurant, it’s the economical reason. Because there restaurant have the earn revenue, so for both local tourist destination and domestic ethnic restaurant, ethnical style can attract more tourists and the customers who want to experience the exotic. On the other hand, the food in the restaurant is not having a truly traditional food it’s because the restaurant want to adapt the customers’ favor then they can keep the customers.
This article has a complicated explanation about what is authenticity, and the whole article is talk about the authenticity of the culinary tourism in Thai restaurants. The author mentioned there is difference between the back regions which is the actual custom of foodway within that ethnic group and the front region of the ethnic which the ethnic group shows to the tourists. The author gave a lot of example about the difference, such as the symbol in the menu which shows the degree of spicy of Thai dish.
What’s more, she said the authenticity has both an emplicit and explicit inspiration for classifying tourists and tourist behaviors. I think this means how deep or close the tourist to the actual traditional food and foodway just after I read this sentence. Later she also mentioned some of the explanation of this sentence, such as the Valene Smith’s typology classifies tourists and tourism into 5 categories from the implicit and explicit inspiration of authenticity.
The author also mentioned the main reason why there is unauthenticity in ethnic restaurant, it’s the economical reason. Because there restaurant have the earn revenue, so for both local tourist destination and domestic ethnic restaurant, ethnical style can attract more tourists and the customers who want to experience the exotic. On the other hand, the food in the restaurant is not having a truly traditional food it’s because the restaurant want to adapt the customers’ favor then they can keep the customers.
Molz
Food and tourism have long been linked in the popular mindset. The former rarely excludes a travel section, while the letter is never without its food reviews. One site of culinary tourism in which the concepts of authenticity and identity making are particularly evident is the ethnic restaurant. Ethnic restaurants are one of an increasing number of arenas in which people can engage in touristy practice within their own culture and as part of their everyday life.
This chapter has attempted to outline some of the ways in witch the concept of authenticity can be used in exploring the social dynamics that occur in instances of culinary authenticity. Authenticity, considered in the context of the touristy interaction, is one means of understanding the processes of identity construction and make sure that take place in arenas of culinary tourism. As a tool for classifying tourist motivation and interaction with the other, authenticity reveals and validate while eating out.
This study focuses on the Thai restaurant, but the concept of authenticity can be applied to other locales of culinary tourism, such as cookbooks, food festivals, or cooking classes. Folklorists and ethnographers must be careful, though, to understand that the concept of authenticity is an invention of Western modernity. As such, the concept is limited in what it can reveal about touristy interactions. Other theoretical approaches must be used in conjunction with authenticity to illustrate and examine the social dynamics that occur at all sites of culinary tourism.
This chapter has attempted to outline some of the ways in witch the concept of authenticity can be used in exploring the social dynamics that occur in instances of culinary authenticity. Authenticity, considered in the context of the touristy interaction, is one means of understanding the processes of identity construction and make sure that take place in arenas of culinary tourism. As a tool for classifying tourist motivation and interaction with the other, authenticity reveals and validate while eating out.
This study focuses on the Thai restaurant, but the concept of authenticity can be applied to other locales of culinary tourism, such as cookbooks, food festivals, or cooking classes. Folklorists and ethnographers must be careful, though, to understand that the concept of authenticity is an invention of Western modernity. As such, the concept is limited in what it can reveal about touristy interactions. Other theoretical approaches must be used in conjunction with authenticity to illustrate and examine the social dynamics that occur at all sites of culinary tourism.
Friday, February 16, 2007
Long
Culinary tourism is about the subject and medium destination and vehicle. It is the individuals exploring foods new to them to using food to explore new cultures. It is the groups using food to “sell” their histories and to make the food attractive identities construct marketable and publicity. It is individuals satisfying curiosity. Culinary tourism can experience the food that is out of the ordinary, and through the food to know to culture and history.
In my experience, when I went to the Japan, the famous Japanese food is sushi. Sushi is a food made of vinegared rice combined with various toppings of filling, which includes seafood and can also include vegetables, mushrooms, eggs, or meat. Sushi toppings may be raw, like most fish; cooked; blanched; or marinated. Though eating the sushi, we know the history of sushi. Sushi originates from the practice of preserving fish by fermenting it in rice for months, it was originated during the Tang Dynasty in China, though modern Japanese adopted sushi evolved to have little resemblance to this original Chinese food. Because sushi is the healthiest meals around, so it growing very fast. So I know the sushi is from my country, because chins is the biggest rice country in the world.
Culinary tourism is very interest way though the food to known the history. When u eating the food and think about the history. It is very meaningful.
In my experience, when I went to the Japan, the famous Japanese food is sushi. Sushi is a food made of vinegared rice combined with various toppings of filling, which includes seafood and can also include vegetables, mushrooms, eggs, or meat. Sushi toppings may be raw, like most fish; cooked; blanched; or marinated. Though eating the sushi, we know the history of sushi. Sushi originates from the practice of preserving fish by fermenting it in rice for months, it was originated during the Tang Dynasty in China, though modern Japanese adopted sushi evolved to have little resemblance to this original Chinese food. Because sushi is the healthiest meals around, so it growing very fast. So I know the sushi is from my country, because chins is the biggest rice country in the world.
Culinary tourism is very interest way though the food to known the history. When u eating the food and think about the history. It is very meaningful.
Long
Culinary tourism is about food as a subject and medium, destination and vehicle, for tourism.
Culinary tourism as the intentional, exploratory participation in the foodways of participation including the consumption, preparation, and presentation of a food item, cuisine, mael system, or eating style considered to belong to a culinary system not one’s. The idea of tourism being voluntary is a key concept in these definitions. We must think of a food as being somehow different, new or exotic in order to think of exploring it. We otherwise would have considered inedible or unappealing and would have approached with curiosity, with the sense of trying something different. Otherness is a construction by the individual as well as by the culture within which that individual moves. The other can be distinguished from the familiar along a variety of dimensions. Ethos and religion also defined the other. Ethos may also be formally organized but less associated with the spiritual world. Region exists within cultures and often offers a localization of a broadly cultural foodways as well as a foodways of eras other than the present. Time as other can refer to futuristic foods and include special foodways set aside for holiday celebrations or rituals. Socioeconomic class as culinary other divides foodways according to recognized social levels within a society. Gender and age tow more categories of otherness. In the context of foodways, the crux of otherness involves three realms of experience; it is exotic, the edible, and the palatable.
There have five basic strategies for negotiating; they are framing, naming or translation, explication, menu selection, and recipe adaptation. Some of the strategies used in negotiating the realm of exoticness and the edibility confirm the need to locate culinary tourism in the perspectives of the individuals involved.
Food offers us an aesthetic experience, and like other aesthetic realms (music, dance, art), it draws own universe of meaning. Food expands our understanding of both food and tourism.
Culinary tourism as the intentional, exploratory participation in the foodways of participation including the consumption, preparation, and presentation of a food item, cuisine, mael system, or eating style considered to belong to a culinary system not one’s. The idea of tourism being voluntary is a key concept in these definitions. We must think of a food as being somehow different, new or exotic in order to think of exploring it. We otherwise would have considered inedible or unappealing and would have approached with curiosity, with the sense of trying something different. Otherness is a construction by the individual as well as by the culture within which that individual moves. The other can be distinguished from the familiar along a variety of dimensions. Ethos and religion also defined the other. Ethos may also be formally organized but less associated with the spiritual world. Region exists within cultures and often offers a localization of a broadly cultural foodways as well as a foodways of eras other than the present. Time as other can refer to futuristic foods and include special foodways set aside for holiday celebrations or rituals. Socioeconomic class as culinary other divides foodways according to recognized social levels within a society. Gender and age tow more categories of otherness. In the context of foodways, the crux of otherness involves three realms of experience; it is exotic, the edible, and the palatable.
| Edible palatable | inedible unpalatable | |
Food offers us an aesthetic experience, and like other aesthetic realms (music, dance, art), it draws own universe of meaning. Food expands our understanding of both food and tourism.
Long
Lucy Long studies the complex relationship between society and food and its role in culinary tourism. Individuals experience and explore unknown foods and cultures presented to them. They are tourists not only as observers but also as participants. Pleasure may be found in the actual eating of a new food or from the process of exploring new experiences. A food system is a wide network of much more than actual consumption but also including numerous other facets spanning food production to recipe collection. It is possible to be a culinary tourist without leaving home by simply scanning cookbooks or watching cooking shows.
The author suggests that the status of a food is determined by the experiences of an individual within a culture and the factors or ‘others’ that influence the results. Culture and ethnicity are prominent factors in distinguishing and recognizing food systems within cultures and specific regions which may have local specialized cuisine. Foodways evolve with time encompassing everything from historical feasts to current health foods as well as traditional celebrations such as Christmas or birthdays. Religious rituals such as Communion or Lent and contemporary ethos have resulted in specialized products such as vegetarian meals and diet foods. Foodways are also divided by socioeconomic class where one class may dine at a fast food restaurant and another at a four star restaurant. All these factors play a role in marketing tourism and are defined by the perspective of those involved whether host and guest or producer and consumer.
Lucy Long contends the culinary experience consists of three realms: exotic, edible and palatable. Food items can shift from exotic to familiar or edible to inedible and vice versa as determined by current perceptions within society. For example a newly marketed food may be considered exotic and even inedible but over a period of time as it becomes more familiar and accepted it will no longer be considered exotic. Foods such as Kiwi fruit and pizza are prime examples. Current health concerns and trends affect the acceptability of certain foods possibly shifting them to inedible. Perspective may change as well with a physical change in location as an individual becomes accustomed to regional specialties. Individuals and cultures can manipulate and redefine realms through advertisement, exposure and education.
The author examines how ethnic restaurants and community-based festivals negotiate these realms using specific strategies. Framing by restaurants involves physical elements such as menus, signs, décor and location. Community festivals concentrate on cultural heritage and identity. Items are identified using the strategy of naming or translation. Restaurants may translate names to sound more palatable while festivals may add place names or historical names to make items sound more exotic. Explication involves describing and explaining ingredients and preparation methods. Festivals present historical and social aspects of familiar food. Menu selection is very important when attempting to introduce exotic foods requiring an acquired taste as edible selections. Serving alongside familiar foods is common and effective. Festivals use historical identity within a cultural region. Recipe adaptation involves omitting or replacing ingredients to make an exotic dish more pleasing and acceptable to the consumer. Festivals adapt recipes in the reverse to make a familiar dish seem more exotic.
The essay concludes food and eating as a vehicle of tourism allow people to share and communicate cultural experiences.
The author suggests that the status of a food is determined by the experiences of an individual within a culture and the factors or ‘others’ that influence the results. Culture and ethnicity are prominent factors in distinguishing and recognizing food systems within cultures and specific regions which may have local specialized cuisine. Foodways evolve with time encompassing everything from historical feasts to current health foods as well as traditional celebrations such as Christmas or birthdays. Religious rituals such as Communion or Lent and contemporary ethos have resulted in specialized products such as vegetarian meals and diet foods. Foodways are also divided by socioeconomic class where one class may dine at a fast food restaurant and another at a four star restaurant. All these factors play a role in marketing tourism and are defined by the perspective of those involved whether host and guest or producer and consumer.
Lucy Long contends the culinary experience consists of three realms: exotic, edible and palatable. Food items can shift from exotic to familiar or edible to inedible and vice versa as determined by current perceptions within society. For example a newly marketed food may be considered exotic and even inedible but over a period of time as it becomes more familiar and accepted it will no longer be considered exotic. Foods such as Kiwi fruit and pizza are prime examples. Current health concerns and trends affect the acceptability of certain foods possibly shifting them to inedible. Perspective may change as well with a physical change in location as an individual becomes accustomed to regional specialties. Individuals and cultures can manipulate and redefine realms through advertisement, exposure and education.
The author examines how ethnic restaurants and community-based festivals negotiate these realms using specific strategies. Framing by restaurants involves physical elements such as menus, signs, décor and location. Community festivals concentrate on cultural heritage and identity. Items are identified using the strategy of naming or translation. Restaurants may translate names to sound more palatable while festivals may add place names or historical names to make items sound more exotic. Explication involves describing and explaining ingredients and preparation methods. Festivals present historical and social aspects of familiar food. Menu selection is very important when attempting to introduce exotic foods requiring an acquired taste as edible selections. Serving alongside familiar foods is common and effective. Festivals use historical identity within a cultural region. Recipe adaptation involves omitting or replacing ingredients to make an exotic dish more pleasing and acceptable to the consumer. Festivals adapt recipes in the reverse to make a familiar dish seem more exotic.
The essay concludes food and eating as a vehicle of tourism allow people to share and communicate cultural experiences.
Wednesday, February 14, 2007
Richardson
Chocolate has a long history than most people would imagine. I will discuss the key aspects known about chocolate and its evolution over time.
Chocolate is derived from the cacao tree. It does not have a specific harvesting season, rather grows at different times throughout the year. There are seedpods which grow right out of the trunk. If you were to split the pod the cocoa beans would then be revealed.
Chocolate is sweet just like sugar. There aren’t many people who will tell you they don’t enjoy the flavor. People, especially women, always have uncontrollable urges to consume chocolate and rationing is not an option. Chocolate is considered to be a natural aphrodisiac, relating to our sexual urges and temptations. It comes in many forms and in many different tastes. Chocolate is considered an addiction like any other, and gives you plenty of energy.
Throughout the first 2 thousand years of its history, chocolate wasn’t used to eat. It was a drink, and the solids from it were considered waste that would be discarded. Drinking chocolate was popular in the 1660’s.
Mixing chocolate was made popular by the Spanish in the 1600’s. It was mixed with such things like cinnamon; Aztecs used cornmeal as a thickener, ground almonds and sugar. During the 17th century in Spain, chocolate drinks were sweet/rich and used during breakfast. In the 18th century progressive thinkers and men of enlightenment started to prefer coffee over chocolate.
By the 1680’s sugar/vanilla were popular uses in chocolate. Chocolate with milk and water became famous in England.
Chocolate was considered beneficial to health, and was used as a form of medicine. Once sugar was added with chocolate, tea and coffee, it was considered to be poison.
Chocolate was known to be a money maker, and it became basic items which would be sold to chemist’s shops. It made a fortune. Once America started liking chocolate by the 1700’s, it was being sold in grocery stores, corner stores and even drug stores.
The only complaints that were made about the chocolate drink was the oiliness of the cocoa butter in chocolate. The texture cocoa butter made was awful, but this is where the true value of chocolate came from.
In the 1800’s, moulded chocolate became quite popular. The new taste and consistency created mass production. By the 1870’s, eating chocolate became prominent, and manufacturing companies expanded.
The price of chocolate decreased a lot in the last twenty years of the 19th century. Ordinary people could buy it, but chocolate was still considered a luxury. It became an everyday purchase for most people.
In the 1900’s, chocolate bars by themselves were considered to be very boring. Due to this reason, adding nuts, fruits and other flavors to chocolate added interest to bars. White chocolate was completely different from regular chocolate. It was comprised of cocoa butter, milk solids, sugar and vanilla only.
Tastes differed in every country. Everyone enjoyed buying and consuming chocolate that originated from their own area. Cheap chocolate contained 15% cocoa solids, while dark and other rich chocolates contained up to 70% cocoa solids. Some people preferred tastes depending on the % or rating of cocoa solids.
Since everyone has different feelings about different kinds of chocolate, it should be wrong to determine your preference through the opinion of a chocolate connoisseur.
The effects of chocolate are more noticeable in women. They take on a sexual character when introduced to chocolate. For women, chocolate is more appealing to them during pregnancy and the pre-menstrual cycle. This is because low endorphin levels occur during these times, and chocolate helps to stimulate endorphin levels in the body.
Chocolate is derived from the cacao tree. It does not have a specific harvesting season, rather grows at different times throughout the year. There are seedpods which grow right out of the trunk. If you were to split the pod the cocoa beans would then be revealed.
Chocolate is sweet just like sugar. There aren’t many people who will tell you they don’t enjoy the flavor. People, especially women, always have uncontrollable urges to consume chocolate and rationing is not an option. Chocolate is considered to be a natural aphrodisiac, relating to our sexual urges and temptations. It comes in many forms and in many different tastes. Chocolate is considered an addiction like any other, and gives you plenty of energy.
Throughout the first 2 thousand years of its history, chocolate wasn’t used to eat. It was a drink, and the solids from it were considered waste that would be discarded. Drinking chocolate was popular in the 1660’s.
Mixing chocolate was made popular by the Spanish in the 1600’s. It was mixed with such things like cinnamon; Aztecs used cornmeal as a thickener, ground almonds and sugar. During the 17th century in Spain, chocolate drinks were sweet/rich and used during breakfast. In the 18th century progressive thinkers and men of enlightenment started to prefer coffee over chocolate.
By the 1680’s sugar/vanilla were popular uses in chocolate. Chocolate with milk and water became famous in England.
Chocolate was considered beneficial to health, and was used as a form of medicine. Once sugar was added with chocolate, tea and coffee, it was considered to be poison.
Chocolate was known to be a money maker, and it became basic items which would be sold to chemist’s shops. It made a fortune. Once America started liking chocolate by the 1700’s, it was being sold in grocery stores, corner stores and even drug stores.
The only complaints that were made about the chocolate drink was the oiliness of the cocoa butter in chocolate. The texture cocoa butter made was awful, but this is where the true value of chocolate came from.
In the 1800’s, moulded chocolate became quite popular. The new taste and consistency created mass production. By the 1870’s, eating chocolate became prominent, and manufacturing companies expanded.
The price of chocolate decreased a lot in the last twenty years of the 19th century. Ordinary people could buy it, but chocolate was still considered a luxury. It became an everyday purchase for most people.
In the 1900’s, chocolate bars by themselves were considered to be very boring. Due to this reason, adding nuts, fruits and other flavors to chocolate added interest to bars. White chocolate was completely different from regular chocolate. It was comprised of cocoa butter, milk solids, sugar and vanilla only.
Tastes differed in every country. Everyone enjoyed buying and consuming chocolate that originated from their own area. Cheap chocolate contained 15% cocoa solids, while dark and other rich chocolates contained up to 70% cocoa solids. Some people preferred tastes depending on the % or rating of cocoa solids.
Since everyone has different feelings about different kinds of chocolate, it should be wrong to determine your preference through the opinion of a chocolate connoisseur.
The effects of chocolate are more noticeable in women. They take on a sexual character when introduced to chocolate. For women, chocolate is more appealing to them during pregnancy and the pre-menstrual cycle. This is because low endorphin levels occur during these times, and chocolate helps to stimulate endorphin levels in the body.
Friday, February 9, 2007
Mintz
The article “Time, Sugar and Sweetness,” written by Sidney W. Mintz was developed around the idea about the evolution of “sugar” (where it originated, and all the processed that rook place that led to its growth.) Throughout the course of summing up this article, I will discuss some of the key aspects of sugar which include its origin, some uses, substitutes, its flavor and views about sugar.
If you were to ask the question, “Where does sugar come from?” many people would answer the obvious by saying “sugar cane,” or “sugar beets.” However, this is not what the question is clearly stating. It is relying on its actual origin, as in where sugar was first developed. Evidence shows that sugar cane had been developed almost a millennium after the forth century B.C in South Asia. During the fourth century was believed to be the original development.
In the Old World sugar cane was familiar to Europeans. After the New World had developed sugar cane became known to many. In the thirteenth century, the use of sugar was considered a “luxury.” It was expensive and anyone who possessed this sweet prize had to come from wealth. Sugar was also used to strengthen tastes of many meals. It was also used in beverages such as tea and coffee. It was considered a desert, used with such things as tea, coffee and cocoa. By 1800, sugar became a daily ingestion for privileged people.
Honey was used as a main substitute before sugar came known in the world wide economy (especially Britain.) Not only was honey used to food/beverages, but also for medical reasons. Once sugar spread to areas such as Britain, it seemed to do a better job than honey and also cost less.
When you think of sugar out of many different tastes (sour, bitter, tart etc,) it will always remain the same which is sweet. Most people will say that sugar is very enjoyable. Almost no person will tell you they dislike the taste.
If you were to ask the question, “Where does sugar come from?” many people would answer the obvious by saying “sugar cane,” or “sugar beets.” However, this is not what the question is clearly stating. It is relying on its actual origin, as in where sugar was first developed. Evidence shows that sugar cane had been developed almost a millennium after the forth century B.C in South Asia. During the fourth century was believed to be the original development.
In the Old World sugar cane was familiar to Europeans. After the New World had developed sugar cane became known to many. In the thirteenth century, the use of sugar was considered a “luxury.” It was expensive and anyone who possessed this sweet prize had to come from wealth. Sugar was also used to strengthen tastes of many meals. It was also used in beverages such as tea and coffee. It was considered a desert, used with such things as tea, coffee and cocoa. By 1800, sugar became a daily ingestion for privileged people.
Honey was used as a main substitute before sugar came known in the world wide economy (especially Britain.) Not only was honey used to food/beverages, but also for medical reasons. Once sugar spread to areas such as Britain, it seemed to do a better job than honey and also cost less.
When you think of sugar out of many different tastes (sour, bitter, tart etc,) it will always remain the same which is sweet. Most people will say that sugar is very enjoyable. Almost no person will tell you they dislike the taste.
Mintz
Sugar is very important to human. So much so that the average American eats the equivalent of 20 teaspoons of sugar a day, according to figures from the most recent federal Continuing Survey of Food Intakes by Individuals (1994-1996). Nearly 60 percent of this intake, says the trade group The Sugar Association, is from corn sweeteners, used heavily in sodas and other sweetened drinks. Another 40 percent is from sucrose (table sugar), and a small amount comes from other sweeteners, such as honey and molasses.
According to a 1998 survey by the Calorie Control Council, 144 million American adults regularly consume low-calorie, sugar-free products such as artificially sweetened sodas and desserts. The Food and Drug Administration has approved four sugar substitutes--saccharin, aspartame, acesulfame-K, and sucralose--for use in a variety of foods. At least three other sweeteners are under FDA review but had not been approved at press time.
Sometimes sugar can give people happy time. For example when I was felt uncomfortable I would like to drink some sweet things, coffee, cocoa or hot chocolate. Those things can give us a feeling like sweetness and happy. I think that the one of the important reason to drink or eat sweet things.
There's nothing unusual about craving sweets, experts say. Humans naturally have an appetite for sugary things. But in excess, sugary foods can take a toll. Large quantities add up to surplus calories, which can contribute to weight gain. In order to lose weight, the total calories from foods, especially those with lots of calories from sugars as well as fats, must be decreased and physical activity increased. As a result, many consumers seeking to control their weight have turned to sugar substitutes as one way to help lower the daily calorie count without having to give up their favorite foods.
According to a 1998 survey by the Calorie Control Council, 144 million American adults regularly consume low-calorie, sugar-free products such as artificially sweetened sodas and desserts. The Food and Drug Administration has approved four sugar substitutes--saccharin, aspartame, acesulfame-K, and sucralose--for use in a variety of foods. At least three other sweeteners are under FDA review but had not been approved at press time.
Sometimes sugar can give people happy time. For example when I was felt uncomfortable I would like to drink some sweet things, coffee, cocoa or hot chocolate. Those things can give us a feeling like sweetness and happy. I think that the one of the important reason to drink or eat sweet things.
There's nothing unusual about craving sweets, experts say. Humans naturally have an appetite for sugary things. But in excess, sugary foods can take a toll. Large quantities add up to surplus calories, which can contribute to weight gain. In order to lose weight, the total calories from foods, especially those with lots of calories from sugars as well as fats, must be decreased and physical activity increased. As a result, many consumers seeking to control their weight have turned to sugar substitutes as one way to help lower the daily calorie count without having to give up their favorite foods.
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