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Diversity at the Table

This exploration delves into how food intersects with culture, examining the customs, beliefs, and traditions that define different communities. It highlights the significance of cuisine as a cultural symbol and the effects of immigration and assimilation on American culinary practices. We also discuss the influences of geography, economics, and technology on food choices, as well as the role of family and religion in shaping dietary habits. Join us in understanding the rich tapestry of cultural diversity at the dining table.

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Diversity at the Table

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Presentation Transcript

  1. Diversity at the Table How Food Affects Life

  2. What is Culture • A set of customs, traditions, and beliefs shared by a large group of people. • Language • Dress • Government • Religion • Race

  3. The US is Multicultural

  4. Immigration and migration • As people move around the world they carry their culture with them • Assimilation • So what is ethnic? • Something that is typically associated with a particular culture

  5. Discussion • What are some example of ethnic items?

  6. Food and Culture • Cuisine—a culture’s representative food and the specific technique for preparing it.

  7. Religion • Important cultural influence • Religious offerings • Fasting • Burial ceremonies

  8. Holidays • Customs • Corn on cob and hot dogs on 4th of July • Symbolism attached to food products • Heart shaped chocolates

  9. Family • Has great impact on the foods people eat and how they eat them • Play a role in traditions and special occasions • Birthday traditions • Religious purposes

  10. Melting Potvs Tossed Salad • Native Americans • Early explorers • Immigrants from Europe and Asia • African Slave Trade • Colonization

  11. Influences on Cuisine and Customs • Geography • Economics • Foreign Affars • Religion • Technology

  12. Geography

  13. Geography Determined Diet • Growing conditions of soil determined what people ate • Staple Foods • Crops • Protein sources

  14. Discussion? • What are typical staple foods of the Midwestern United States?

  15. Economics • Wealthy class ate differently than the poor • Fresh fruits and vegetables • Baked bread and Cake • Marie Antoinette’s famous quote that sent her to the guillotine • This is where our meat names come from • Chicken vs. Poultry • Pig vs. Pork • Cow vs Beef • Deer vs. Venison

  16. Poor class • Edible odds and ends • Oxtails, pigs feet, headcheese • Organ meats • Liver, heart, gizzards • Peasant foods • Meatloaf, soups, puddings, mashed potatoes

  17. Emergence of Middle Class • Prosperous • Blended the food products of the wealthy class in a responsible manner • Fish stews • Beef stews • Baked bread • Oat, rye, wheat

  18. Discussion? • What are some economical ways that we use food to create affordable cuisine?

  19. Foreign Contacts • Immigration introduced “foreign foods” to the US • Bagels and cheesecake • Exploration offered new food products • Peanuts, potatoes, chocolate • War brings about new techniques • pastry

  20. Technology • From fire to refrigeration • Cooking techniques changed due to preservation • Cooking with nitrogen and suvee cooking • Market demand • Fat replacement • Artificial sweetner

  21. Similarities in Cuisine • Preparation methods • Social Meanings

  22. Maintaining Food Customs • Retaining customs • Changing customs

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