Food Traditions and Culture

Moving on from this weeks discussion and talk of Holiday and celebration food, look a little deeper into what we consider “our” food. Food as an indicator of culture or heritage is an often easy to identify thing and can be very broad, or very specific. It use to be that “Asian” food was a catchall for anything that came with rice and had soy sauce worked into it in some way, but as we as humans have become more connected, most of us can tell the difference between the salty and spicy flavors of Korea compared to the acidy and ginger based flavors of Vietnam. Even when we talk about Italian food, we have become more familiar with the regional differences in flavors and ingredients throughout the country. Here in the US, state to state we see major shifts in the food that speaks to a history or a culture, from the crawfish and po’ boys of Louisiana, the Jello and funeral potatoes of Utah, and the avocados and fresh vegetables of California. Even barbecue finds it’s variations in Texas, Kansas, and the Carolinas, all based on cultural traditions. These cultural traditions are also more than just flavors and types of foods, but also how food gets made. For this critical writing, start by reading this article on how culturally ingrained the Korean staple Kimchi is. (https://www.atlasobscura.com/articles/kiddie-pools-kimchi-kimjang-south-korea-family-cabbage)Links to an external site. As you read this, think about the food that is part of your culture. How do you define your culture, and what foods have become part of that or have traveled along with it? What is your responsibility in keeping those pieces of heritage alive? Is it even important to? Obviously somebody thinks they are important, UNESCO records and tries to preserve what they call intangible cultural heritage. Food stuff is all over that list from Kimchi to making a correct Neapolitan pizza to Belgium beer culture. A final way to help you get grounded on this, for all of you Utah natives, someone has even attempted to understand, and write about, the history of the greatest Utah condiment ever created; the almighty Fry Sauce. (https://www.eater.com/2016/8/6/12054512/fry-sauce-ketchup-mayo-utah-condiment) Again, you don’t have to answer the questions, but it is a place to start. two pages for this response, MLA format (12 pt, times new roman, double spaced).

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