Eating The Hyphen: A Short Story

She reflects on how her family has adapted to American culture and how Thanksgiving has become a way for her to feel connected to her new home. The essay also touches on the idea of assimilation and how it can be both a positive and negative experience for immigrants. Lee’s purpose in this article is to explore the idea of how food can be used to bridge cultural divides and create a sense of belonging. Overall, Lee’s article celebrates the cultural diversity in the United States.

It is interesting in seeing the rapid integration of Chinese food culture into American culture over just a few decades. For years Chinese people have lived in America, but only after a few events, mainly Nixon visiting China and WWII, did Chinese culture really impact America. This is a result of globalization in the twentieth century. As communities connect via trade and immigration, other aspects of culture are bound to also be shared: Chinese food is a perfect example of globalization. It would be interesting to study the correlations between immigration and major world events and the influx of Chinese food into American food

Article “If You Are What You Eat, Then What Am I?” was published in 1999 in the Kenyon Review. The author describes her childhood life growing up with Indian immigrants. She feels a deep separation from not just her parents but her culture as well. Writer Geeta Kothari explores her personal identity through food. Kothari uses unique writing structure and personal stories to form a well-written piece.

As many Chinese-Americans grew up in the 1960’s, one women described it best in her multiple literary works. Bestselling, Chinse-American writer, Amy Tan in her autobiographic essay, “Fish Cheeks”, illustrates her humiliating experience at a Christmas Eve dinner at the age of fourteen. Tan’s purpose is to interpret the idea of how her mother cared for Tan deeply and wanted her to be proud of her Chinese heritage and family. She adopts a nostalgic tone in order to engage relatable thoughts and feelings in her adult readers. Even decades after the essay had been written, readers can still relate to the embarrassing situation that Tan had to face.

The food is a part of the Wah’s family culture that not only keeps them connected to their roots, but more importantly, to one

“Why Everyone Should Stop Calling Immigrant Food ‘Ethnic’” by Lavanya Ramanathan (features reporter) and “Stop Thinking And Just Eat: When ‘Food Adventuring’ Trivializes Cultures” by Ashlie Stevens (food and culture writer) are articles published in the American daily newspaper “The Washington Post” and British daily newspaper “the Guardian”, respectively. Both articles aim to communicate to readers on the connection between food adventuring and culture. Through application of personal experiences, experts’ views and pathos, Ramanathan argues on how the phrase “ethnic food” is labelled to foreign cuisines and the discrimination that revolves around it. Stevens points out how people tend to summarise entire culture of a country to a particular cuisine or food trend through the use of pathos, ethos and credible evidences. Although there is credibility to both authors’ view, Ramanathan’s argument focuses more on emotional appeal while Stevens’s is more logically inclined.

The sociological imagination on food In this assignment I am going to talk about the sociological imagination on food and the aspects it brings with it. Before starting that large process I firstly will explain what the social imagination is and what the key points of the imagination are in able to fully understand the topic; food and its history, biography, and the relation it has in society. This is my first assignment for the module understanding contemporary society so please bear with me as I will do my best to explain it in a logic manner so everybody can understand it.

Sabrina Bailey Hist10 Term Paper T.A. Shawn Ragan 12/3/15 Food Food is important in everyday life; it is what fuels the body and mind. There are many different types of food based on where one is from; and this can be used as a learning mechanism. For example, depending on the location, the types of food available to be produced vary, and even culture.

I was five years old in kindergarten at the West Farm School, when I learned to makes soups, cornbread and cut up vegetables with a sharp knife. I ground the corn kernels until they were as soft as a duckling. The cornbread smelled the room with a sweet aroma. You could hear the chopping of the knives slice each vegetable carefully. The Stone soup we made smelled as a good as your mom’s home cooking.

Belasco, the author of The Food Concepts wrote, “To avoid disaster we need to predict it.” Food is a part of everyday lives. Many people see food as a way to fuel our bodies and nothing more. I see food as something that has the power to change the world. Something that has that much power should not be able to have an adverse affect on society, but it does.

Tension in Different Families In the movie, "What's Cooking?" directed by Gurinder Chadha, there are four families from four different cultures. Everyone's habit and way of thinking is sometime very different from each other; however, even though the cultures are different, the characters in the movie face similar problems that create tensions among family members. First of all, education in each families is a good example of how tension is created by similar reasons. Every family has a child who faces the problem of education and school issues, even if they have a totally different cultural background.

I asked myself, ‘is my culture influencing my food selection, or am I able to make conscientious food choices on my own. To obtain a healthier lifestyle, I decided to change my

The biggest adjustment to life here in America for my family was not being able to eat the foods that they did back in their homeland. My mother often expressed her difficulty in finding the right ingredients to make our Vietnamese dishes by describing how the recipe would need to be modified in order to make up for the missing ingredients. Fortunately, the one thing that could not be absent from our meal was rice. Growing up, my family was very poor; as a result, a small bowl of steamed rice was the only thing that I had to eat. Despite this, I have grown quite fond and used to the “unfortunate event” because even as an adult today, I sometimes find myself only eating rice as my main meal by choice.

In one of her book named Eating India, the award-winning Chitrita Banerji takes us on a marvelous journey through national food which is formed by generation of conquest and arrivals. She describes who the newcomers are bringing new ways to mix the native spices, saffron, mustard and poppy seeds with vegetables, grains and fish are the base of Indian kitchen. And she also visits traditional weddings, rooms where tiffns are packed, markets of city, roadside shops and tribal villages to know how Indian history is shaped with the help of people and their

In Grand Rapids, we have multiple choices for food. Just in downtown, we have Chinese food, Japanese food, Indian food, Thai food, Mexican food, and Italian food. “The ‘melting pot’ in American cuisine is a myth, not terribly unlike the idea of a melting pot of American culture, notes chef Dan Barber (TED Talk: How I fell in love with a fish). ‘Most cultures don’t think about their cuisine in such monolithic terms,’ he says. ‘French, Mexican, Chinese, and Italian cuisines each comprise