Food And Culture

University of North Dakota ND 335 Class Food and Culture

The omnivores paradox

attraction to new foods but preference to familiar food

culture

values beliefs attitudes and practices by members of your group or community

Enculturation

process by which cultural specific language and socialization uses are passed from generation to generation

Ethnicity

social identity associated w shared behavior

(food, dress, language, religion)

Acculturation

ethnic group moves into another society and adopt new values

Bicultural

new majority culture is seen as complementing vs competing with an individuals ethnicity

Assimilation

one group sheds their ethnic identity and fully merge into new culture

ethnocentric

using own values to evaluate other’s behaviours

Ethnorelativism

assumes all cultural values are equal

What are core foods, secondary foods and peripheral foods?

Core = staples in diet

Secondary = widely eaten but less frequent (meat and veggie)

peripheral = individual preference eaten sporadically

globalization vs consumerization

local to worldwide structure vs indigenous to mass produced foods

Modernization vs commoditization

muscle to fueled power vs homemade to manufactured food

Urbanization vs delocalization

rural to urban residence vs producers to consumers only

Migration vs acculturation

original to new setting vs traditional to adopted food

food selection is primarily motivated by what?

Taste

Food selection’s second most important motivation is What?

cost

the American Paradox

available and affordable foods throughout world, yet still a need for consistency and conservatism

Fastest growing ethnic groups

Asian americans, Latinx, Native hawaii, pacific islanders

how can food reveal cultural identity

shows who or who is not part of a culture due to what they eat

Flavor principles

Food preparation turns FEEDING into EATING

every part counts : prepare, cook, preserve, season