sanjiv paul north american food
docx
keyboard_arrow_up
School
Conestoga College *
*We aren’t endorsed by this school
Course
8120
Subject
Health Science
Date
Feb 20, 2024
Type
docx
Pages
8
Uploaded by UltraMoon13370
Sanjiv Paul
(8954845)
Global Hospitality Management, Conestoga
College
FOOD8000 - Winter 2024 - Section 3
North American Food and Culture
Weekly Study Notes
Please use this to answer the questions released in class. This file will grow every week as new questions
are added. Simply copy them into the file under the appropriate task and answer them using your own words. If you are copying or paraphrasing, you must use APA@Conestoga
to cite your source. This document will form the foundation for studying for your quizzes and final exam. Be sure to submit the CUMULATIVE file each week before the due date.
Assigned Task 2:
1.What has attributed to the rise and fall of French cuisine in North America?
French food has come and gone in North America due to several reasons. One reason is the popularity of different cuisines, which has increased recently and includes Asian, Italian, and fusion dishes. A contributing aspect is the shifting perceptions of fine dining, as more and more people choose more relaxed and reasonably priced eating choices. The idea that French food is too heavy and rich has also contributed to its demise. Nonetheless, a lot of people still value the finesse and creativity of French cooking, and there are still a lot of great French eateries in North
America.
2.What are some of the benefits and challenges of owning / working in restaurants?
The satisfaction of creating and producing cuisine, the chance to socialize and engage with a wide range of people, and the possibility of financial success are a few advantages of owning or operating a restaurant. On the other hand, there might be difficulties with long and irregular
hours, excessive stress, and having to make frequent adjustments to shifting consumer tastes and industry trends.
3.Why is food security an important issue for Canadians?
For Canadians, food security is critical since it impacts their general well-being, health, and quality of life. For people and families to maintain their health, function successfully in the workplace or classroom, and lead active lifestyles, they must have access to safe, nourishing, and
reasonably priced food. Furthermore, social fairness, economic growth, and environmental sustainability are all strongly related to food security. Inadequate access to food may lead to hunger, malnourishment, and other health issues for many Canadians. A great concern for many organizations and officials across the country is food security.
4.Describe the impacts of immigration on culture and food in Canada.
The variety of languages spoken in Canada is one of the most obvious effects of immigration on the nation's culture. The nation is home to a diverse array of languages since many immigrants still speak their original tongues and teach them to their offspring. The Canadian cuisine culture has been significantly impacted by immigration as well. The nation
now boasts a varied and fascinating gastronomic scene because of the introduction of new cuisines and ingredients. Most Canadian cities have restaurants that serve food from throughout the globe, and many families now include international cuisine into their regular dinners.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help
Assigned Task 3:
1.
What is cultural appropriation? Can one group culturally appropriate food from
another?
The term "cultural appropriation" refers to the act of individuals from one culture borrowing,
adopting, or imitating aspects of another culture, frequently without due respect or understanding
of the original context. Recent years have seen a considerable increase in discussion surrounding
the problem of cultural appropriation in a number of domains, including fashion, art, language,
and—most pertinently for our purposes—food. This analysis examines the possibility of one
group appropriating food from another while presenting viewpoints supported by credible
research.
Understanding Cultural Appropriation in Food:
Taking recipes, ingredients, or
culinary traditions and changing them without giving credit or acknowledgment to their
original cultural origins is known as cultural appropriation in the food industry. This can
take many different forms, like the commercialization of regional cuisine, the fabrication
of recipe instructions, or the use of culturally significant ingredients taken out of their
original context.
Opinions Supported by Research:
Cultural Sensitivity and Respect:
According to some, when people or companies
commercialize and make money from traditional recipes without acknowledging the
cultural background, this is considered cultural appropriation in the food industry. For
example, it has been criticized when native ingredients are misappropriated and used in
trendy diets without respect for their cultural significance. (Nabhan, 2010)
Economic Exploitation:
Studies have shown that traditional recipes and ingredients can
be exploited economically when they are commercialized by organizations outside of the
original culture. This calls into question the fair distribution of the advantages that come
from culinary customs.
Comparing Cultural Exchange with Appropriation
: Some contend that cultural
exchange can be constructive and advance international understanding if it is carried out
with respect and acknowledgement of the source culture. The key lies in avoiding the
commodification and trivialization of cultural elements. (Kraidy, 2002)
Conclusion:
In summary, there is a complex and nuanced discussion surrounding the question of whether one
group can culturally appropriate food from another. Cultural exchange can be beneficial, but
when food's cultural origins are not understood, respected, or acknowledged, a boundary is
frequently crossed. A more equitable exchange of culinary knowledge must be promoted, the
cultural context must be acknowledged, and profit-driven commodification without benefit-
sharing must be avoided when engaging with culinary traditions responsibly.
Talking about cultural appropriation in food is crucial if we want to make sure that different
cultures are celebrated rather than exploited and that cooking customs are shared with respect. In
the field of international cuisine, guidelines and practices that foster cultural appreciation and
understanding can be developed with the help of ongoing research and discussion.
2.
What about bannock (also known as fry bread) a common staple of indigenous
communities in Canada? What is its history and earliest origins? Why do indigenous
people have a love/hate relationship with it? You can start by researching Chef Rich
Francis who has often taken a firm position on this topic.
The adaptable flatbread known as bannock, which is frequently connected to Canadian
indigenous communities, has a deep cultural significance and history. Its roots are in the early
exchanges between native Americans and European colonists. Examining the viewpoints of Chef
Rich Francis, who has adopted a strong stance on the subject, offers insights into the nuanced
relationship that native communities have with bannock. This study explores the history, earliest
origins, and complex feelings associated with bannock in indigenous cultures.
Historical Origins of Bannock:
The colonization of North America has a significant
impact on Bannock's history. It is thought that the Scottish word "bannach," which
describes a particular kind of flatbread, is where the word "bannock" first appeared. The
indigenous communities were introduced to European settlers' bread-making techniques,
which resulted in their adaptation and integration into customary practices.
From the viewpoint of Chef Rich Francis
: Renowned indigenous chef Rich Francis has
stressed the importance of recovering indigenous cooking customs, which includes a
critical analysis of bannock. He is an advocate of going back to pre-contact diets, which
relied more on diverse, locally sourced ingredients than the newly introduced flour-based
foods. (Canadian Scholars, 2024b)
Love/Hate Relationship with Bannock: Indigenous people have a complex love/hate relationship
with bannock. On the one hand, it stands for flexibility and surviving hard times by giving
nourishment when customary food sources were interrupted. However, questions concerning the
nutritional value and compatibility of modern bannock recipes with pre-contact diets have been
raised due to the use of white flour, sugar, and other processed ingredients. (Benner et al., 2021)
Indigenous Culinary Sovereignty: Chef Rich Francis and others argue for the importance of
indigenous culinary sovereignty, promoting the revival of traditional diets that are rooted in local
ecosystems and culturally relevant foods. This movement seeks to reclaim control over
indigenous food systems and foster a deeper connection to ancestral culinary practices. (Indigo
Books & Music Inc., n.d.)
Conclusion:
In conclusion, the history of bannock is intertwined with Canada's colonial past, and the
conversation that surrounds it now reflects the nuanced feelings that exist within indigenous
communities. Chef Rich Francis's position, which opposes the use of processed foods and calls
for a return to pre-contact diets, emphasizes the significance of recovering and reviving
indigenous food systems. The love/hate relationship surrounding bannock is a reflection of larger
discussions surrounding cultural reclamation, culinary sovereignty, and the effects of past and
present dietary choices on the health of indigenous people. The understanding and appreciation
of indigenous culinary traditions, including the role of bannock in this cultural context, will
continue to be shaped by ongoing research and discussion.
3.
Why should a restaurant be sensitive to these issues?
The sensitivity of restaurants to cultural issues, such as the appropriation of traditional foods
or the use of culturally significant ingredients, is paramount in today's diverse and
interconnected world. This analysis explores the reasons behind why a restaurant should be
attentive to these concerns, drawing on research and expert opinions to provide a well-
informed perspective.
Body:
Preservation of Cultural Integrity: Ethical research underscores the significance of safeguarding
the culinary traditions' integrity, particularly those associated with particular cultures or
communities. As major players in the culinary scene, restaurants have a significant impact on
whether cultural appropriation is tolerated or not. Restaurants help to preserve cultural
authenticity and traditions by being aware of these issues. (Pilcher, 2008)
Respect for Cultural Diversity: Restaurants that are sensitive to cultural differences cultivate a
respectful atmosphere toward the variety of their patrons. In this era of globalization, when
culinary customs transcend national boundaries, restaurants can serve as venues for honoring and
celebrating various cultures. Disregarding these worries could result in cultural insensitivity and
the estrangement of specific groups. (“Hybridity in Cultural Globalization,” n.d.)
Ethical and Social Responsibility: Research highlights the businesses'—including restaurants'—
ethical and social responsibilities when it comes to addressing cultural issues. Neglecting or
demeaning cultural appropriation can strengthen power disparities and contribute to the
maintenance of negative stereotypes. Restaurants show their dedication to moral business
conduct and social responsibility by resolving these issues. Consumer Preferences and Expectations: Studies indicate that contemporary consumers,
particularly younger ones, place a higher value on companies that share their moral and cultural
principles. Restaurants that show consideration for cultural differences are likely to draw a
clientele that is more varied and socially conscious. Fulfilling these expectations can help the
establishment maintain its long-term success and good reputation. (Nesheim, 2015)
Conclusion:
In conclusion, research has shown that a restaurant must be sensitive to cultural issues for a
number of reasons. Addressing cultural concerns in the culinary industry is crucial because it
preserves cultural integrity, respects diversity, fulfills ethical and social responsibilities, and
meets consumer expectations. Restaurants that keep these issues in mind not only help to
preserve cultural legacy but also promote inclusivity and moral business conduct, which helps
them stand out in the increasingly globalized marketplace.
REFERENCES
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help
Nabhan, G. P. (2010). Ethnobiology for a diverse world: Microbial ethnobiology and the loss of
distinctive
food
cultures.
Journal
of Ethnobiology
,
30
(2),
181–183.
https://doi.org/10.2993/0278-0771-30.2.181
Kraidy, M. M. (2002). Hybridity in cultural globalization. Communication Theory
, 12
(3), 316–
339. https://doi.org/10.1111/j.1468-2885.2002.tb00272.x
Canadian Scholars. (2024b, January 19). Indigenous food Systems - Canadian scholars
.
https://canadianscholars.ca/book/indigenous-food-systems/
Benner, J., Nielsen, J. K., & Lertzman, K. (2021). Using traditional ecological knowledge to
understand the diversity and abundance of culturally important trees. Journal of
Ethnobiology
, 41
(2), 209–228. https://doi.org/10.2993/0278-0771-41.2.209
Indigo Books & Music Inc. (n.d.). Braiding sweetgrass: Indigenous wisdom, scientific
knowledge and the teachings of plants
. https://www.indigo.ca/en-ca/braiding-sweetgrass-
indigenous-wisdom-scientific-knowledge-and-the-teachings-of-plants/
9781571313560.html
Pilcher, J. M. (2008). The globalization of Mexican cuisine. History Compass
, 6
(2), 529–551.
https://doi.org/10.1111/j.1478-0542.2007.00509.x
Hybridity in cultural globalization. (n.d.). CORE Reader
. https://core.ac.uk/reader/76382670
Nesheim, M. C. (2015, June 17). Social and economic effects of the U.S. food system
. A
Framework for Assessing Effects of the Food System - NCBI Bookshelf.
https://www.ncbi.nlm.nih.gov/books/NBK305168/
Assigned Task 4: 1. What are 3 things you would like to learn from this project?
I would want to learn more about the many cuisines that are popular in North America. In addition to learning about the many culinary methods that are employed to prepare the foods that
are typical of each of these cuisines, I would like to investigate the rich historical background and cultural relevance of each of these cuisines. In addition to expanding my culinary expertise, I
think this will provide me a unique insight on the regional values, cultures, and traditions across North America.
2. How might this project help you be a better foodservice/hospitality manager?
This project could help me be a better\foodservice/hospitality manager by providing me with a better understanding of the culinary preferences and cultural backgrounds of my customers. This knowledge would allow me to tailor my menu offerings and customer service approach to better meet the needs and expectations of my diverse clientele. Additionally, learning about the different cooking techniques and ingredients used in North American cuisine could help me
improve my own culinary skills and knowledge, which would allow me to better train and manage my kitchen staff.
Assigned Task 5: