Food, Health and Identity - Research Paper Example

Food Comparison Why Different Regions Have Different Foods The reason why foods are different in different regions is because food is cultural and becomes a part of a nation's identity. Food becomes a part of one’s identity, according to Alison James in her article “How British is British Food,” in the book Food, Health and Identity by Patricia Caplan. Thus, the memories of food upon which one is raised forms the basis for a person’s identity, and this identity is often based upon the kind of ethnic cuisine served in one’s household. As James states, what one eat sets one apart from others in the cultural realm. This may be seen, for example, in the cultural prohibitions against eating pork in the Jewish and Muslim religions – this is an essential part of their cultural heritage, and it sets them apart and defines them as a part of their cultural group (James, 3). Food also forms memories, and these memories and associations form the basis for what is commonly termed as “comfort food.” Wansink et al., (740) state that comfort foods are foods which conjure a comfortable and pleasurable state in the person, and that childhood experienced and social-affective contexts influence these food preferences. The psychological pleasure that these foods bring is based upon the feelings of pleasure and love which are behind these foods. The researchers state that this psychological response explains why some people love liver and onions, while others find this aversive. Moreover, chocolate is often favored in part because of its association with gift-giving and rewards in childhood experiences. At the same time, certain foods may have negative connotations, and these negative connotations creates food aversions. Concurs Wood (36), food often has a certain nostalgic appeal that is based upon sentiment, and is often associated with home and contentment. Familiar foods evoke comfort and psychological benefits. Wood also found, interestingly enough, that when individuals are in the midst of great personal change, they choose familiar favorites less often (Wood, 36). Thus, as Wansink and Wood acknowledge, there is a very powerful memory component in the consumption of food. Whether one remembers mum serving Yorkshire Pudding every Sunday evening at dinner, or one remembers one’s father serving curried chicken, these will be the foods which will be psychologically comforting, because these are the foods which are steeped with memories of home, childhood and love. These will be the foods which will create the nostalgic craving, that, interestingly enough, according to Wood, are not as appealing when an individual is going through great personal change. While this paper will concentrate on three different regions of the world, and some of the trends or the staples of their diet, James (3) cautions against using stereotypes in ascertaining typical regional diets, given the diversity within cultures for what people prefer to eat. James states that people have an idea about typical diets, such as a typical Italian diet, or Greek diet, or Spanish diet, and this is what gives society at large a general idea of what to expect when visiting these countries. Furthermore, as each region of the world is influenced by the global nature of society, as well as immigrants into the country and the general fluidity of the populace with regards to travel, food, according to James, has more of a global character than a local one. She points out that olive oil has only become a staple in the Provencal region since the end of the 19th Century (James, 4). Therefore, James argues that regional cooking is influenced by globalization, and, as such, is ever evolving. Since there is such diversity in each of the areas which are explored – for instance, even in the United States of America, there are distinctive regions that serve different kinds of foods (southern food is much different than New England food, which is different from West coast food, etc) – this paper will concentrate on a popular trend for North America, as opposed to examining a specific kind of food that would be common for ever region of the US, because there isn't any diet that would be common to the entire region. For the Middle East region and the South East Asia region, however, there are common ideas which hold for the region, so this paper will explore those. North America In North America, there is increasingly a trend towards the fresh and healthy way of life and cooking, as evidenced by the slow food movement and the back to the kitchen movement. The slow food movement originated in Italy in 1986 as a way of protesting the first McDonald’s in Rome. The organization now boasts 100,000 members in 132 countries and is concerned with not only advocating the pleasures of slow food, but also advocating the purchase of food locally grown, which has, in turn, led to the proliferation of farmer’s markets (Pollan). The slow food movement, in conjunction with the Mediterranean cuisine, is heralded by Paula Wolfert, author of The Slow Mediterranean Kitchen: Recipes for the Passionate Cook. In this book, Wolfert talks about the joy of making dishes which take a long time to prepare, in that perhaps they need to be cooked for a long period of time, such as with a cassoulet, or they might need to rise overnight, as with many breads. Other dishes might be prepared in a slow cooker, so that maximum tenderness may be attained with these dishes. Her book focuses, as with Shulman’s book, on food from all around the region (Wolfert, 85). Moreover, Wolfert concentrates on other issues surrounding food, such as bio-diversity, regionalism and slow eating. Her mantra is to “smell the roses” so to speak, and not be in a hurry to prepare or eat food (Wolfert). Wolfert’s concentration upon other issues regarding food, such as biodiversity and regionalism, is reflected in the slow food movement as a whole. This movement is concerned with where the food comes from, so organic products are emphasized. Moreover, the slow food movement focuses on non-processed food from neighborhood markets. This is part of the reason, states Hopkins (1), Whole Foods and Wild Oats – two large natural foods chains – were doing such great business in 2003. With these markets’ emphasis on organic food which is sustainable, they were a natural fit for the generation which turned to slow food as a new staple (Hopkins, 1). The back to the kitchen movement is similar to the slow food movement, and also may center around Mediterranean cuisine. The back to the kitchen movement simply means that people are starting to cook again, as opposed to going out to eat or popping a frozen pizza into the oven for dinner. The emphasis, as with slow food, is also on freshly prepared foods which are minimally processed. Lewis (1) states that this movement is being lauded even by feminists, as women are getting back to doing domestic duties such as cooking (Lewis, 1). Michael Pollan, prolific author of books regarding food, including The Omnivore’s Dilemma and In Defense of Food: An Eater’s Manifesto states that the back to the kitchen movement, with its emphasis on healthy food and healthy ingredients, has, in America, been given a large boost by Michelle Obama, the First Lady, who has made combatting childhood obesity a cornerstone of her personal campaign. Pollan also cites Janet Flammang, author of The Taste for Civilization: Food, Politics and Civil Society as advocating for the back to the kitchen trend. Flammang, states Pollan, states that the feminists who urged women to get out of the kitchen are doing a great disservice, as they have denigrated the time-honored tradition of the family meal, and all that goes along with it – conversations, sharing, listening and learning to argue without offending. Further, Flammang asserts that women are having second thoughts about leaving the kitchen, and that women are returning to the kitchen and bringing along their husbands and children as well (Pollan). All of this ties in with the desire to brown bag one’s lunch, which is another trend in North America. The benefits of this, according to “The Benefits of Nutritious Sack Lunches” are that people who bring their lunches, as opposed to being subjected to the vagaries of the cafeteria or, god forbid, the vending machine, experience better overall health, less chance of obesity, better overall diet, and, for children in school, better learning (The Benefits of Nutritious Sack Lunches). One might use Tupperware or Rubbermaid Containers to put their fresh taboule salad, for instance, as they can get their serving of whole grains, beans, vegetables and olive oil with this bulgur-based dish, and serve it with a chicken breast and light salad. This way, the person knows what is in there – how much fat, how it is prepared, etc., and can control the ingredients, calories and fat content. Taking lunch breaks are also important, in order to enjoy this meal during the day. Hardwick (24) states that, contrary to what might be believed, working through lunch does not lead to increased efficiency. This is because lunchtime should be a time to reflect and recharge. Moreover, not taking lunch breaks is a contributing factor to burnout. Hardwick states that the simple measure of recapturing lunch breaks could lead to decreased stress and less burnout and gives one an opportunity to take back control of their working and professional life. For him, a psychiatrist, he takes his lunch breaks without guilt for these reasons (Hardwick, 24). Middle East The Middle East features food prepared with fresh ingredients (Shulman, 89). This is due to the fact that many of the countries in the Middle East region are poor countries, so the cuisine reflects the fact that the citizens in those countries take advantage of what nature has to offer, as opposed to eating processed foods. Thus, they are more apt to “live off the land,” and their recipes reflect this ethos. Moreover, Shulman states that part of the reason why the food is so healthy is because of the ingredients – for instance, olive oil is a staple in many of the dishes in many Middle Eastern countries, and olive oil is thought to reduce bad cholesterol in the people who consume this kind of oil on a regular basis. Vegetables also form a focus in this kind of food, including tomatoes, eggplant, peppers, potatoes, zucchini, cucumbers, artichokes, sweet peas and beans. These are all known to be very healthful ingredients as well. The fruits which are a part of the cuisine are also healthy, and they include figs, melons, peaches and apricots. These dishes are also centered around lean protein, such as rabbit, chicken and fish. Shulman also praises the Middle Eastern cuisine because of the flavor that it receives from the fresh, wholesome ingredients and herbs. Because the herbs are so pungent – common herbs include parsley, basil, rosemary, thyme, sage, coriander and mint, along with a lot of garlic – the cuisine is flavorful without adding a lot of sodium and fat. Even the desserts in the Middle East, such as fruit enhanced with honey and lemon, are healthy and low-sugar (Shulman, 89). Nestle (61) is particularly concerned with Middle Eastern food, and its current status of being somewhat of a lost art. She states that the Middle Eastern people show the rate of chronic diseases to be the lowest in the world, with some of the highest life expectancies in the world. For instance, Nestle notes that many people in the Middle East subsist on a diet of olives, cereal grains, wild greens and herbs, fruits, with limited amounts of goat meat and dairy products, with wine being frequently consumed. According to Nestle, this shows exceptional overall population health, so this diet has become the pattern for people seeking to attain the Middle Eastern cuisine as a staple (Nestle, 62). The people of the Middle East often prefer to prepare their food fresh at home. This is because many of the countries are poor, or have a large population of poor people (Nestle, 62). South East Asia In South East Asia, as in many Asian countries, there is a tendency to eat with one's hands. This custom of eating with one's hands is common throughout Southeast Asia and India, according to Ishige. In the localities where food is served in Southeast Asia, many people choose to gather around a mat or similar floor covering, and they use their hands to eat the food around a common bowl or plate. In some parts of Southeast Asia, chopsticks are used, and each person around the table eats from the individual dishes which are placed in front of them. Generally, there is a connection between religion and food in Asia in general, and South East Asia is no exception (Ishige, 2). For instance, in China, which could be considered to be a part of South East Asia, there is a belief in Taoism, which means that food is the way to a long life. Food is considered to be medicinal in China, which also would be considered to be a part of South East Asia, according to some. According to Ishige (2), pork is frequently used in Chinese civilization and culture, but milk is traditionally not used. This is the same for other South East Asia countries. Fermented soy bean, known as jiang, is a staple in many South East Asia countries. This is a seasoning which is considered to be ready made. Fats and oils are traditionally used in cooking as well. The spices and the foods are important because they are not just considered to be foodstuffs, but also they are considered to be medicines. In many parts of Southeast Asia, the cultures have been influenced both by the Chinese and the Indian, which means that these cultures might have curried dishes and also dishes which are heavy on the ginger, which is typically used in Chinese cooking (Ishige, 2). One kind of food that is typically seen in Vietnam, a South East Asia country, is called Pho (Scripter, 3). Pho is a dish that consists of broth, vermicelli, herbs and meat. It is primarily served with either beef or chicken. There are two different kinds – the Hanoi and the Saigon, and the differences in style between these two is that they have different noodle widths, broth sweetness and herb choices. The dish might have come from the French or the Cantonese. Because many of the countries in South East Asia are poor, they usually eat food at home that is freshly prepared. These foods consist of meat and vegetables, usually rice and some kind of noodles and spices such as curry and ginger and other kinds of spices. Conclusion Food is the stuff that we build our culture around, which is the reason why food is different in different parts of the world. Also, food is different in different parts of the world because of the fact that there are different kinds of food which are native, and the native foods are the ones that cultures tend to build their cuisines around. For instance, in the Middle East, there are an abundance of olives and other kinds of foods which are used for their cuisine. In South East Asia, there is ginger that grows, and different foods, such as bamboo and watercress, and they use this in their food. In North America, there is an abundance of different kinds of food which is harvested and raised, and this is what the staple is. But in North America, at least, the region is too broad to stereotype one particular type of food. If one visits the United States, and goes to the South, then one might be treated to black eyed peas, chitlins (pig intestines), grits and collard greens. If one goes and visits the North East, its chowders and seafood. The midwest is known for their barbecue. Florida might be known for their Cuban dishes. Texas might be known for their Tex Mex. Etc. Therefore, since North America is so diverse, it would be best to focus on trends that perhaps are occurring throughout this region. Slow food is just one such trend, and this trend puts the people back in the kitchen and staying away from processed and frozen food. This, by no means, is how all of North American people eat, nor even a majority, but it is a movement that is seen in different parts of North America, so this is something that is worth mentioning. In the Middle East, the emphasis is on fresh and healthful foods that might be based upon olives and figs, both of which are abundant in the area. Fresh fruits and vegetables which are locally grown are also staples of this diet. Grains such as bulgur are used to make taboulleh salad, which is a cracked wheat salad, and egg plant and tahini is used to make Babaghounesh, which is like hummus except made with eggplant. Hummus is made with chick peas and tahini, and falfafel is made with chick peas as well. This is a diet that is considered to be particularly healthful, and things like honey and figs are used to make the desserts. South East Asian food is also healthful, and made with fresh ingredients. They rely on rice and vermicelli, and they eat plenty of Pho, which is a broth based dish that is made with fresh vegetables, meat and rice or rice vermicelli, which is a little thin type of noodle. What is clear, however, is that, even though there are common foods to some people in certain parts of the world, this by no means is what everybody eats or what is even typical. If people have the money to go out to eat, then they will, but if they do not , they don't. This would affect whether a country is known for its restaurants and people going out to eat or more known for people eating at home. In North America, especially, there are plenty of restaurants and fast food, but this is not how everybody eats, just like the slow food movement does not necessarily represent how everybody eats in North America. There will be traditional foods that are enjoyed by many people in a given country, and these traditional foods would be considered to be comfort foods in those areas, because the foods would evoke the memories of growing up and eating these foods when their mothers served them. But, as countries modernize and industrialize, there is a trend away from these foods and towards other foods, such as fast foods. So, the best that can be said is that there are traditional foods in these countries, but these traditional foods are by no means how everybody eats. References “The Benefits of Nutritious Sack Lunches.” [online] Available at: http://www.surfnetparents.com/613/the-benefits-of-nutritious-sack-lunches/ Hardwick, P. “Lunch times eaten?” The Psychiatrist 24: 26-27, 2000 Hopkins, J. “Slow food movement gathers momentum.” USAToday.com, 2003. [online] Available at: http://www.usatoday.com/money/industries/food/2003-11-25-slowfood_x.htm Ishige, N. “The Dietary Culture of Asia,” Asia Society. [Online] Lewis, P. “Empowering Women Back to the Kitchen.” Real America, 2011 [online] Available at: http://www.wnd.com/2011/12/373729/ Lugay, K. “Four Reasons Why You Should Take Your Lunch Break at Work.” Ezine Articles, 2012. Available at: http://ezinearticles.com/?Four-Reasons-Why-You-Should-Take-Your-Lunch-Break-at-Work&id=921906 Nestle, M. “Mediterranean diets: Historical and research overview.” American Journal of Clinical Nutrition, 61: pp. 1313S-1320S, 1995. Scripter, S. Cooking from the Heart: The Hmong Kitchen in America. Minneapolis: University of Minnesota Press, 2009. Wansink, B., Cheney, M. & Chan, N. “Exploring comfort food preferences across age and gender,” Physiology and Behavior 79: 739-747, 2003. Wolfert, P. The Slow Mediterranean Cookbook: Recipes for the Passionate Cook. New York: Houghton Mifflin, 2003. Wood, S. “The comfort food fallacy: Avoiding old favorites in times of change,” Journal of Consumer Research 36, 2009. Read More