Week 10

Throughout the entire course “Writing Bout Culture” I feel we were led to believe that America uses way too much corn, and eats too much processed food. Specifically, that too much corn in our diets, as opposed to natural ingredients, was unhealthy and a prevalent cause in our nations obesity problem.  However, when I visited the website cornsugar.com, I learned that corn sugar, or High Fructose Corn Syrup, is no better or worse for you from normal cane sugar. In fact, our bodies cannot tell the difference. Corn Sugar lacks fructose, and is much cheaper and more efficient than cane sugar. So why in the movie Supersize Me did Morgan Spurlock strongly stress how many food products had corn sugar in them? Almost every processed food one can think of from soda to Gatorade to a bag of chips had Corn sugar in it. It is not like those products are going to not be made without regular sugar if HFCS did not exist. Michael Pollan mentioned in his book The Omnivore’s Dilemma how corn had taken over America’s food, and how bad it was to raise our meat on corn and to use it as much as we do in processed food. Yes, it is wrong to raise our meat on foods that they do not eat, but is using corn as much as we do all that bad? Both Spurlock and Pollan did their jobs in pointing out corn’s prevalence, and opening our eyes about any health concerns.  But as far as a sweetener, cornsugar.com taught me that maybe HFCS is the better choice compared to sugar.

           

I am not going to say after visiting the website and learning about corn sugar, that I totally disagree with the points Spurlock and Pollan made. My thinking is that people are going to eat junk food no matter what is in it. If corn sugar is not going to hurt them, or change the product in any way, why fight it? If anything cornsugar.com and the natural food enthusiast should point out the benefits of one another, as well as the disadvantages. Corn sugar is not natural, but it is practically the same and a hell of a lot cheaper.  This course taught me all about our food culture, and how much has to do with corn. My newly formed idea is that corn is used way too much in our meats, and processed foods are way too unhealthy to be eaten as much as they are. But it is not hurting anyone to use corn as a sweetener, and the myth that HFCS is bad for you should be brought to light.

Week 9: More than Just Energy?

 Since when did food become more than anything but survival? When did humans decide to have sit-down meals, restaurants, and use food to comfort others, or show affection? Humans are social creatures, needing feelings of love and belongingness, and food plays a huge role in keeping humans social.

If a man loves a woman, he gives her a box of chocolate, takes her out to a fancy restaurant, or cooks her an expensive meal. Depending on the quality of the food he gives his woman may result in what kinds of feelings she returns to him. A husband must take his wife out for a nice meal for Valentine’s day or for an anniversary, otherwise he is in trouble. In high school, a boy is more likely to get favorable results if he takes his prom date to a five star restaurant, as opposed to a McDonald’s. Food has a tremendous role in being romantic, and courting the opposite sex.

           

The whole idea of Thanksgiving is based upon getting together with loved ones and sharing a nice turkey meal. The origins of the holiday go back to the Native Americans and European Colonists who set aside their differences and shared a meal, making peace. In essence, a meal was able to unite people of different ethnicities, with different views, with many differences between them, and make peace if only for a little while. Now Thanksgiving brings relatives from all around the country together again to eat a big turkey and watch football, even if not all relatives get along. My mom and Aunt despise each other, but every thanksgiving they are able to suck it up and share a meal to show that despite any differences they have, they are still family. Food has the power to bring enemies together and make peace, if only for the holidays. Fascinating, considering biologically food’s purpose is to provide energy.

Food also plays a tremendous role in showing gratitude, and sympathy. It is customary in human culture to give food as a gift, to repay a favor, or to just show someone they are loved. My aunt baked me cookies to thank me for babysitting my cousin. My mom will typically send some fresh brownies to a new neighbor, and cookies to all the neighbors during Christmas. When someone we know dies, we will send food to the relatives to show how sympathetic we are. Food can mean so much more than calories, depending on the context of how it is used.

In a world where so many people are starving, lacking the basic nutrition and means to live a healthy life, it is very interesting to see how some cultures use food for social purposes. From what point did humans go from being hunter-gatherers, to using food as gifts and rituals to show: love, appreciation, and sympathy? As humans evolved and became more social, food became more important, as it gave people the chance to get together. As social beings, humans will continue to use food for other than survival, until the end of life as we know it.

W8: O'Betty's Review

When I was walking to O' Betty’s on Union, I did not know what to expect. All I heard was that they serve some of the best hot dogs around, which was not important to me because I never cared for hot dogs and do not eat them. When I walked in, I saw a counter with bar stools, a couple booths, and some small tables scattered throughout the tiny restaurant. The décor and atmosphere of O' Betty’s is tacky and cheesy to say the least, but that is what made it a fun place. A restaurant that serves hot dogs is not going to be complete with somber music, a water fountain, candles, and fancy table clothes. Instead its ceilings are decorated with fake roses. Its walls are decorated with old pictures of flappers, and its booths are of cheetah pattern material complete with cheetah-patterned pillows.

Everything was very informal. The servers dressed in regular clothes, and we could here the cooks laughing it up in the kitchen. The customers eating looked to be enjoying them selves, as they would talk loudly amongst the others sitting at their table. The servers were really good about taking down everyone’s order, filling up drinks, answering questions, and bringing the checks out in a fast and orderly manner. That was impressive considering the place was absolutely packed.

The food arrived really fast, between five and ten minutes per order. I can’t say personally how good the food was, but the walls were covered with awards for “best hot dog” from many years, including 2011. The people at my table who did order food seemed to really enjoy their meals. Words like “delicious” and “really good” and “the best hot dog I ever had” were being tossed around quite frequently at our table, and many said that they would definitely be returning for more hot dogs in the future. The food was also really cheap for the amount of portions each meal had. No wonder college kids love this place.

All in all, O' Betty’s is a great place for anyone who wants a delicious cheap hot dog. They also serve sausages, bratwurst, and a whole array of fries, ranging from plain to garlic, to spicy.  I must say, the food did look delicious, and I just might reconsider my stance of not liking hot dogs. At least until I try one of O' Betty’s famous wieners.

W7 Food Inc. & the Persuasive Power of Film

The reason why people find Food Inc. persuasive is it provides solid facts and statistics that simply can’t be argued against. Not only is each statistic from a reputable source, but they are surprising and eye opening. People viewing the film for the first time learn so much about where the food they eat really comes from, the problems surrounding the industrialization of the food industry, and the dark side behind the FDA and big food corporations. By showing facts, graphs, statistics, and numbers, Food Inc. is able to logically persuade viewers.

                Also, by being produced by qualified filmmakers and having testimonies from real experts on the food industry, Food Inc. is able to be even more persuasive. This documentary isn’t some flick some college students made for a film class. This film is professional and legitimate, having a budget big enough to use helicopters for camera shots, and allow the crew to visit multiple sites to capture images from all over the U.S., including multiple feed lots and farms. People are actually able to see with their own two eyes what really is going on with their food at these farms and feed lots, so that visual makes it easy for people to believe what is being said by Food Inc. Each person being interviewed, from the farmers to the journalists, is credible enough to believe. They are not running for election, or trying to gain anything by appearing in the film. They are just trying to reveal the truth about the food industry. That cause persuades people to listen to what they are saying, and generally agree or empathize with them.

                I was persuaded by the film because of the statistics and visuals used, especially the ones used to show the chicken houses and feed lots. I think the impact the documentary varies for different people. Some people will watch the film and not think anything of it, while others may completely change their lifestyle. It really depends on the individual viewer, if they are appalled from what they see, or if they even have the means to afford a lifestyle change.  However, he film definitely makes people more aware and educated about the food industry and what they consume.

 Compared to other acts of persuasion, a film outdoes them all because of the capabilities. A lecture can be boring and uninteresting depending on the speaker, lots of people do not like to read news editorials, and speeches can be mundane. Films made by professionals with a decent budget can explore much more about the topic, and jam more information in a more entertaining way. Films can visit multiple locations, show multiple images, and stress multiple times in a flashier way. Just compare the theater and books to the film industry: more people are watching movies than going to plays or reading. Films can appeal to more people (especially ones with short attention spans). For this reason they are the most persuasive than other acts.

W6 Odd Foods

Ever look at a certain food and wonder what the first person was thinking when he decided to put that food in his mouth and eat it? In other words, have you ever found it odd that people eat a certain food? One particular dish that I find delicious, but am curious of who decided it was food, is any type of crustacean- more specifically: lobster. Take one look at a lobster and you see a pair of giant claws attached to a hard-shelled alien-like creature that dwells at the bottom of the sea. Was somebody stranded on an island and by some chance decided to boil a lobster, and then crack off the shell and enjoy the sweet meet on the inside? I like to think that lobster became a dish amongst people who lived on the ocean and ate it because it was in abundance, and over time the taste for lobster spread to the point of today where lobster is somewhat of a delicacy. All I am saying is that I question how the first person who ate a lobster, was able to look at that spiky, clawed, hard-shelled monster and say, “I think I am going to eat that”.

           

Another food that seems odd that people eat (to me anyway) is escargot, or snails. When I think of escargot, I think of a man in Paris eating snails at a café in view of the Eifel Tower. I am sure that many Americans look at snails and think it is disgusting that not only do people actually eat them, but they are very expensive and fancy. My brother tried escargot when he was in France and he said they were delicious. They may be the best tasting food in the world, but that does not excuse the fact that snails are slimy and ooze everywhere. It just seems strange that at some point in human history a man or woman decided to devour a slimy snail. Were they starving? Because snails are not too big in size, not enough to satisfy a man’s hunger anyway, and are not really abundant anywhere either.

           

Who knows how lobster and escargot came in to being as far as food goes, but we know now that they are both very fancy dishes. It is ironic that animals as ugly and monstrous looking as lobsters and snails could be such a delicacy today.

W5: Our Fast Food Nation

Today people look at the fast food culture in America and may say, “Americans are fat and lazy and that is why fast food is such a big part of their culture.” I don’t believe that statements like these are necessarily true. Most Americans work hard and are extremely busy, so fast food exists not only to please the appetite of a lazy slob, but to cater to the palate of the busy worker. People do not even have step out of their car to get a full meal, making fast food a common choice for people on a time crunch, as well as lazy slobs. Also, the fact that fast food taste good and is relatively cheap helps out its popularity. Why is fast food so distinctly American? The reason is fast food originated in America, and other countries have a much richer food history. The United States is a relatively new country, so the culture of fast food is what Americans know. English people have their tea time, Italians have their big pasta dinners, the French have their crepes, and other European countries have their own food procedures. These countries have been eating and living like that for hundreds of years, so when fast food gained widespread notoriety in the U.S., these countries were not just going to stop what they have been doing for generations and jump on the fast food bandwagon. Because the U.S.’s food culture consists of hamburgers, hot dogs, and fast food joints, America is identified by fast food.

When I traveled to Germany, I stopped in a McDonald’s in downtown Munich and noticed a variety of differences compared to the ones in the U.S. Although they had the famous items like the big mac, the portions were much smaller than seen in the U.S. People also seemed to treat the McDonald’s like an internet café, sitting around drinking coffee and browsing the web on their laptops or smart phones, opposed to stuffing their faces with the food and leaving abruptly. The menu had food not seen in the U.S. McDonalds, specifically popcorn shrimp with tartar sauce that came in the same packets as the barbeque or honey mustard. A major difference was in order to use the bathroom; I had to deposit some money in to a turnstile. The bathrooms, along with the whole restaurant, were much cleaner than the McDonalds of the U.S. The Germans did not use McDonalds as a convenient and fast meal, but for the enjoyment of American cuisine. It is like they perceive McDonald’s differently; like it is a real restaurant as opposed to a fast food joint. And so instead of ordering, eating, and leaving in a fast and orderly manner, the Germans hung out a while and took their time. It only goes to show the cultural differences between Europe and the U.S. when it comes to fast food.

W4 "Americn Food"

             America is a melting pot, with influence from countries and cultures all over the globe. When the world thinks Italian food, spaghetti, pizza, red wine, anything with marinara sauce, or anything that ends with an “ini” (like linguini or panini), comes to mind. When the world thinks German cuisine, they picture giant bratwurst with a side of sauerkraut and a stein of beer to wash it all down. Mexico has got their tacos, burritos, and nachos that define what their food is like. When I try to think of an American menu, I try to leave out the influence of these other regions of the world. I specifically try to think of food that reminds me of America, and cannot be traced to other countries.

            First item of food that just screams “U.S.A.” is Buffalo wings. My restaurant would have an array of flavors and sauces to show non-Americans that the chicken wings are not just sauced with buffalo. Wings were made famous in the United States and therefore they are a given on the menu of my American restaurant. They are completed with a side of celery sticks and ranch or bleu cheese dressing. Americans do not like to use silverware and foreigners will understand that when dining in an American restaurant.

            Americans also loved fried chicken. Whether it is succulent KFC like crisp breast meat, or just some simple chicken fingers, fried chicken is a must. Sauces including barbeque, buffalo, honey mustard, ranch, bleu cheese, sweet and sour will al be accompanying the fried chicken dish. The dish would be completed with mash potatoes and gravy, but unfortunately silverware is now needed.

            One famous cooking technique that started with the slaves of America was the art of barbeque. Slow roasting pig meat so that it is juicy, succulent, and falling off the bone is an art that is not easily mastered. Barbeque ribs would be an essential item on the menu because of its historical significance in American History. They would be served along side corn bread and corn on the cob to make the dish feel like the fourth of July, a pretty important date for Americans.

            Soda, ice tea, and shitty beer would be the American beverages served in the restaurant. Desert would consist of ice cream Sundays or root beer floats. They remind me of the malt shops in the fifties, which are extremely unique to America, and an important part of American culture.

            These dishes on my restaurant menu represent America because Americans made them, for American eaters. Anything that could be eaten with the fingers, or anything fried, or anything saucy is what wets an Americas palate. I would tried to incorporate as much of Americas culture in to the menu, which is why we see fried chicken, chicken wings, bbq ribs, and malt Sundays all on the menu.

           

W3 teachers

             It is not hard for me to admit that I am not a good chef. Although I make a mean bowl of cereal, there are not too many hot dishes I can honestly say I can make taste desirable. One person who has always tried to inspire me and teach me how to cook the easiest of meals has been my mom. Whenever I am hanging out in the kitchen while she is cooking she ask me if I would want to help out, and generally I agreed. Over the years, she has taught me to make a variety of things: Philly cheese steaks with sautéed onions, mushrooms, and peppers, homemade spaghetti sauce, chocolate chip cookies, Belgian waffles. She also taught me that an easy way to make delicious pasta is to sautee some garlic and onion in olive oil or butter, and add some chicken or canned clams. This meal is particularly easy to make, but tastes very fancy, which is good for any bachelor who wants to trick people in to thinking he is a great chef.

            My dad really can’t cook any better than me, but he has shown me the way of the grille. Steaks, shish ka bobs, chicken, ribs, fish, and burgers are now in my grilling arsenal because of the many summer nights we spent outside on the patio, firing up the grille and talking about whatever came to mind. If I had to say I was good at one specific grilling item, it would be the big slabs of London broil. Simply marinade the meat for a couple hours in half soy sauce, half olive oil with some steak seasoning on top, and then throw it on the grille. At first the grille must be set on high for a minute, to sear the outside of the meat, locking the juices inside. After that minute you then turn that level down to medium low and cook on each side for about ten to twelve minutes. When it is finished it has a nice, almost burnt outside, but the inside is pink and juicy. I would not recommend this technique for people who like their meat well done, or “ruined” as my dad always says, because it is dripping with steak juice.

            My grandma on my mother’s side taught all of us grandkids how to make pancakes from scratch as I have mentioned in an earlier post, but my grandpa on my dad’s side of the family taught me, and only me, how to make delicious beef jerky. His recipe consists of soy sauce, hot sauce, worcestershire, curry, liquid smoke, lots of ground pepper, chopped garlic, and chopped ginger root. It is a favorite and a delicacy in my family. I taught my oldest brother how to make it, but other than him, only my grandpa and I know how to make it. That means if all of us suddenly died in some freak and coincidental accident, the recipe would be lost forever because it was never written down. Hopefully that does not happen so I can continue to hand down the recipe of grandpa’s beef jerky, and also live life.

            Cooking is not a necessary skill to have, but it does make life a lot easier. Cooking your own food can be healthier, cheaper, and more rewarding because you appreciate the food more. I am glad to of learned so much about food from my parents and grandparents, and am even happier to know how to cook and grille a decent meal. Hopefully I can learn more things about food from more teachers in the future.

W2 Family Food Cultures

             One of my fondest memories growing up was spending the day at my Grandparent’s house. They lived on a 36-acre farm, and grew everything from sweet corn, to cabbage, to tomatoes, to the highly praised turnips. My mom would drop my brothers and me off around noon, and Grandma would take us on a picnic out in the fields. Our two cousins, who were my age, lived next door and they would join us. After a delicious picnic consisting of watermelon, potato chips, and delicious chicken salad sandwiches, my Grandpa would load up the trailer with hay and tug us around on the John Deere. We explored the woods behind the crop fields, the many trails swerving around the property, looking to spot some deer, or a rare and mysterious coyote. After the hayride was over, each grandchild got to spend time driving the tractor around, of course in plain sight of the house. It may not sound like much now, but to a little kid being able to drive a huge tractor was pure ecstasy. The rest of the day consisted of playing cards with grandma, eating ice cream, a shower, followed by a movie to put us to sleep.

            As I woke up in my mom’s high school bedroom, I could hear the commotion in the kitchen downstairs: voices chatting, dishes clanking, kids laughing, and the sound of the T.V. buzzing. All the grandchildren were on the island-bar in the kitchen, surrounding the stove where Grandma’s “made from scratch” pancakes were being concocted. Grandma took tremendous pride in whipping up the batter before the grandchildren woke up. Each grandchild, one at a time, would splash some water on the stove to hear the sizzle, and then pour the batter on and wait for the pancakes to bubble before flipping them over. She always suggested being creative when creating our pancakes, “make Mickey Mouse” (or some other weird shape). The pancakes were served with homemade maple syrup, which was much sweeter, thinner, and runnier than the store bought corn based syrup. She always stressed the ingredients in pancakes from scratch, in all honesty I can only remember a few: flour, sugar, baking powder, salt, eggs, vanilla, and buttermilk. It has been a while since I have been cooking breakfast with grandma but I do remember the taste quite vividly. The pancakes were very soft, fluffy, moist, and gooey on the inside, and had a real creamy, butter like taste. They were very thin compared to the instance batter stuff, and they seemed to melt in your mouth. Needless to say, the mornings were the best part of the visit to the farm.

            The reason Grandma’s pancake recipe is so significant is because she was making them with my mom and her siblings when they were little kids growing up. Grandma once said, “ When I am dead and gone I guarantee I will be remembered from my home made, from scratch, pancakes”. She is absolutely right. When I think of pancakes in general, even the store bought mix, I think of Grandma and the farm. I do not know if someone taught her how to make the pancakes, or how long the tradition has been going on, but as far as I am concerned they were the best flapjacks in the world. The recipe and the memories are shared between my brothers, cousins, and me, forever linking us with Grandma and the farm.

Ciezadlo

           Sometimes doing the right thing is not always easy. Especially for Ali, Jassim, and Ahmed who have left their jobs, families, homes, and lives behind in Iraq in order to not join violent Shiite militias. By leaving everything behind, they give up their culture, and are now in a part of the world, in a culture where they do not belong. Despite their unfortunate circumstances, these refugees are able to keep morale up by cooking their native Iraqi dishes. The tashreeb dijaaj, amongst many other Iraqi dishes, is what keeps these three men together and optimistic. To them, Iraqi cuisine represents their home, family, and culture.

            Tashreeb also represents their pride. Ali invited Annia Ciezadlo (author of the “They Remembered Home”) to his apartment to show off his native cuisine and culture. He wants her to know where he and his roommates come from. It makes him happy to see others enjoy his native cuisine. Him being proud of his heritage and native cuisine is not any different from American fans chanting “U-S-A! U-S-A!” at an Olympic event. Everyone is proud of where they come from, and everyone loves showing off their culture and pride. With the Tashreeb dish, not only do the Iraqi refugees remember home, but also they show their Iraqi pride.

            When I first learned of the Iraqi refugees in the writing, I did not think of then to be violent, American hating terrorist. What I did not understand until the end of the piece was how similar these men were to me. I understand that I am not from the Middle East, or a refugee, but I know what it is like to miss home and to miss my culture and customs. I spent two weeks in Germany a few years ago, and even though they had McDonald’s and other small examples of American culture, I felt out of place. The food is different, the language is different, the architecture is different, and the culture is different. Although I felt like an outsider, I had a sense of satisfaction when I would walk by a McDonald’s and see it packed with Germans, enjoying hamburgers and French Fries. The same can be said about the refugees feeling out of place and away from home while living in Lebanon. They too are able to get a sense of satisfaction and pride by sharing their native dishes with outsiders such as Ciezadlo.

            After reading this piece I realize that people might be on opposite ends of the earth, and might even have conflicting viewpoints, but are not so different when it comes to representing where they come from. Always remembering home and what made us the people we are today is a valuable lesson Ali and his roommates have taught me. No matter where we end up, or what the future brings, we will always have something like a tashreeb dish, or McDonald’s, to bring us back home.

W1 Remebering Home

            There is a weird, anxious feeling one gets when he returns home for the first time after moving far away. I remember waiting at the curbside pick up at the airport for my dad to pick me up. I have not seen him or anyone else in my family for about two and a half months, and for some reason I was a little nervous. I wondered if my home was just the way I left it. Or perhaps I have changed and would not perceive things the same way I have for the last eighteen years of my life.

            About ten minutes of waiting and I see my dad’s car pull up to the curb. He looked different since he dropped me off at school a couple months ago. He lost some weight and had a new haircut, but about 5 minutes in to the ride I felt like we picked up right where we left off. We did not even feel the need to make any small talk. We just listened to the radio for the journey home. Although I was again completely comfortable with my dad, I was still anxious about going home and seeing everyone else. Would my dogs remember me? How has everyone else changed?

            We pulled in to the garage and went in the house. Upon entering I caught the scent of an amazing, familiar aroma in the oven. It was my mom’s homemade Chex-Mix, or “Snicker Snacks” as she calls them. She only makes them on special occasions, mainly holidays or when the family is back together again which is only a few times out of the year. Immediately my small anxiety left me, as I took in that amazing smell of roasted nuts and Worcestershire soaked Chex. It consisted of simply chex, peanuts, pretzels, and Worcestershire, with a few secret spices. It was a smell I always associated with home and my mom. Later that night, when all my brothers got home, my mom put a giant bowl of her Chex Mix out and we sipped some beers and took turns telling everybody what we have been up to the passed few months. It was almost like we never left.

            My mom’s Chex Mix is something I am very proud of, and something I will always cherish. Whenever she makes it, it is not too long before the entire batch is gone, and somebody is dabbing there fingers in the bowl, trying to eat the salty crumbs left behind. I know whenever I return home from an extended time away, I can count on her to have a fresh batch of “Snicker Snacks” in the oven to welcome me back. To me it is like she is saying, “Although you are almost out of the nest, you will always be a part of the flock, and here is a treat to remind you of that.” I do not believe I will ever be anxious about returning home again, especially when I have home made Chex Mix to look forward to.

Janzen Response