Throughout this whole trip I have taken a particularly profound interest in our cuisine and dining experiences. From the very beginning I have been so interested to find out both the differences and similarities between American and French cuisine. I think that I really got the feel for many of the traditional French dishes these last three weeks studying in Paris, especially when it came to lunchtime. I have noticed that for most of the French it is very typical to both sit and relax at a side street café but it’s also not out of the norm to see a Parisian simply run into a brasserie to retrieve a baguette sandwich for their mid day lunch break. I found these sandwiches myself to be extremely delicious, and I could see why one would want to indulge in one for their mid day meal, as I typically do back in the states. One thing I have found interesting though about the French is the fact that they all make the same combination of ingredients no matter where you go. You are always able to find a ham and cheese, some sort of sliced chicken, fish or tuna salad baguette sandwich anywhere you wonder off to. These are three of the sometimes four or five choices you have when picking a sandwich. I found this intriguing seeing that this is typically never the case in the U.S. Back in the states I have conducted over my past twenty-one years how numerous types of sandwiches are made available for you anywhere you go. These sandwiches are rarely the same seeing that the U.S. tends to branch out and try new recipes, along with using many different kinds of ingredients and styles all over the country. I am use to seeing sandwiches that include deli meats, steak, BBQ pork etc. It’s wild to think about all the different combinations that are made available for us back in the states, along with all of the condiments and toppings. I have never seen any other condiments besides mayonnaise and mustard used on a sandwich while in Paris, this sure took me for a surprise.
I have tried most of the options made available each time I have traveled into a Brassiere and can say I have missed the number of different options made available back in the states. In our reading for this week I found a quote from the article, “Film, Food, and La Francite,” that I felt really gave a good explanation for my pending inquiry. According to Roland Barthes, he states, “French food is never supposed to innovate except for rediscovering lost secrets; on the one hand, it implies an aristocratic tradition…and on the other, food is
Regional Cuisine syllabus. Requirements will reviewed and examples of both recipe cards and purchasing specifications will be provided. Missing or incomplete sections of the project are not acceptable. You don’t have to spend excessive financial resources on this project. Be creative but accurate American Regional Final Project Draft an American Regional Menu within the guidelines of American Regional Cuisines. Creatively engineer each menu item on your own. American Regional Cuisine Textbook…
animals, vegetables and fruits (Food, 2014). Nam Bo cuisine tends to be richer in flavor since they use more sugar, fresh herbs and garlic. A popular dish from South Vietnam is Cha Tom. Cha Tom is shrimp wrapped in sugarcane. The Central of Vietnam, Trung Bo, is mostly known for their spicy dishes. This region contains the mountainous environment which produces many spices (Food, 2014). The foods in Trung Bo closely resemble the royal cuisine back in ancient Vietnam, very decorative and colorful…
Safe Food Policy White Paper (2004,P.2), its full name is ‘Kentucky Fried Chicken ‘which was invented in the United States, pioneered by Colonel Harland Sanders. Now, KFC has grown to become one of the largest fast food brand, and set up their own quick service systems all over the world , with currently more than a billion "finger lick in' good". Kentucky Fried Chicken served more than 100 countries and territories annually. As shown by the KFC Safe food Policy White Paper (2004,P.5), there were…
northeastern Europe, the most southern of the Baltic Republics. According to Susan Auerbach’s Encyclopedia of Multiculturalism, Lithuania measures 34,000 square miles with neighboring countries such as Latvia, Belarus, Russia, and Poland (1073). This paper will seek to describe Lithuanian’s lifestyles, religion, politics and government, and its citzens’ immigration to the United States. There were two waves of Lithuanian immigrants that came to the United States. The first wave was seen in the United…
Japanese cuisine has developed over two hundred years and influenced by both China and Korea. In Asia, rice has been the major staple food in many countries. However, in Japan, rice has also been used to brew sake, a traditional alcohol drink which always appears in every kinds of Japanese restaurant today, such as Izakaya. Traditionally, a meal contains a bowl of rice and seasoned side dishes for each one person. (Naomichi Ishige 2000) However, in Izakaya type restaurant, people sharing food is…
Dylan Watts Dr. Todd FSTY 1311.11 04 November 2012 A Border in a Blender Throughout the many times the United States and Mexico shared cultures, soccer and cuisine are the two that stand out to me. I grew up in Lubbock, Texas where generally there isn’t much soccer played or Mexicans in general. We had one Tex-Mex restaurant, and it wasn’t even good. It wasn’t until the Taco N Madre food truck, that I truly experienced the fusion between Mexico and the United States through food. I believe this…
Angelia Kelley Part of week 2 Cultural paper. Difference between Mexico and Spain Spanish Dance vs Mexican Dance The thought of Spanish dance instantly makes us think up images of the strumming guitars, stomping feet and bright dresses of flamenco. Many people make a common connection between Spain and flamenco, an overabundance of traditional dance that is from Spain's various regions combine into the lengthy history of Spanish dance ("Enforex ", 2015). Mexican music is known for its Mariachi bands…
destination could be an ‘‘impediment’’ under certain circumstances. They point out that local food might become acceptable to tourists only if it is modified to the tourists’ palate, and that the confrontation with ‘‘strange’’ and ‘‘unfamiliar’’ local cuisine might present a considerable challenge for some tourists. Indeed, some tourists may suffer from ‘‘food neophobia,’’ a concept which refers to human’s natural tendency to dislike or suspect new and unfamiliar foods (Pliner & Salvy, 2006). Similarly…
Though the products are quite expensive—it gives visitors a perspective about what New England tea custom, commensality, and cuisine is all about. The Old State House For foreign tourists, the Old State House could definitely be the best asset of the freedom trail. Being an old building surrounded by contemporary shops and restaurants, no one would imagine that…
The Shiwase Hut Business Plan Summary The Business Business name: The Shiawase hut Business structure: partnership Business location: Central Coast Business owner(s): Mark Saidden and Rose Botros. Products/services: cultural Asian cuisine. The Market Target market: This product is targets young teens and working adults. The working adult’s will benefit from the speed at which the meals are prepared. Furthermore the lack of competition means that this restaurant will more likely…