The relationship that South Western Cuisine has with influencing America is a very rocky one. Millions of Americans benefit from the worldwide phenomena known as Mexican food. It’s supplied hungry Canadians, Americans, and other countries worldwide, with food items, such as tacos, tortillas, burritos, nachos, etc. America, on the other hand, has advertised South Western cuisine in numerous fast food establishments nationwide. Taco Bell is the perfect example of one of the fast food conglomerates that has flourished over the last few decades. It would seem that each has a mutually beneficial agreement, but all is not as it seems.
The South West feels that the concept that made their food unique, has been altered so much by America that the definition of Mexican food, has been forever changed; ingredients are added or removed, traditions and customs are lost, and, as a result, Mexican cultures have been absorbed into American culture, leaving almost none of its originality remaining. For instance, many people of Mexican decent hate the Taco Bell conglomerate; primarily due to the reason that Taco Bell focuses on everything that South Western Cuisine isn’t. It focuses on adding new ingredients that were never a part of traditional South Western food and preparing the food too quickly and with not enough care. Mexican peoples also detest the Taco Bell franchise, due to the wrong messages it purveys to the public; for instance, the Mexican Chihuahua that advertised the American Taco Bell was seen as stereotypical in the eyes of many Mexicans and even had to go through the courts at one point.
Americans, on the other hand, feel that they’re doing a lot for the Mexican Cuisine. They’re having chili cook offs, to promote one of Mexico’s staples; the chili pepper. Also, they’ve integrated corns, jalapenos, and many other South Western originated food into the everyday life of many Americans. America, while also bring the Mexican based snacks, such as Fritos and Tostitos, to the top of the junk food ladder, has also helped Mexican fast food franchises reach the pinnacle as well. They have attracted many customers, who gladly eat there everyday, enjoying the “authentic Mexican” cuisine that is provided to them. At the moment, America is trying to reach out more to the people who believe that the “Mexican” food served right now is not “Mexican” enough. They’re doing what they can to entice the few who want to see Mexican food, the way Mexico originally intended for it to be presented.
However, more recently South Westerners and Americans have enjoyed sharing their customs with each other at social gatherings. They enjoy the conversation, facts they learn about each other’s culture, and, of course, the amazing food that they get to indulge upon. The acceptance that America has felt for Mexican food, has also given an opening into society’s mainstay for Brazilian, Caribbean, Cuban, El Salvadorian, and other Latin cuisines. The various spices and tastes that Americans are experiencing, means that these new food ideas will surely flourish, as the next big businesses to spring up.
In conclusion, while I believe that the South West and America has done a lot for each other, that their customs clashing with each other was inevitable. There has virtually been nothing that has remained the same throughout the years, without changing in some way or another. A perfect example is cars; they started out as scrap metal with an engine thrown in. Due to ideas from Chinese, Japanese, Mexican, Canadian, American manufacturers, etc., they have combined the best ideas from every region to benefit the consumer as best they can. Food is much the same; while one country originally started the food, Americans, Canadians, etc. do what they can to, in their eyes, improve it and, at the same time, give credit where credit is due. This, in the end, has opened doors to businesses, such as Taco Bell, who will provide the public with mouth watering meals for years to come.
Showing posts with label Bentley (Culinary Other). Show all posts
Showing posts with label Bentley (Culinary Other). Show all posts
Thursday, March 20, 2008
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.
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