Presentation is loading. Please wait.

Presentation is loading. Please wait.

Diversity at the Table Chapter 2.

Similar presentations

Presentation on theme: "Diversity at the Table Chapter 2."— Presentation transcript:

1 Diversity at the Table Chapter 2

2 Objectives Explain how a culture is defined.
Give examples of food customs. Describe how various influences shape a culture’s food customs. Explain similarities among foods in different cultures. Explain why some food customs carry on over time, yet some change. Explain why American cuisine is a “melting pot.” Objectives

3 Key Terms Cuisine Culture Custom Ethnic Fasting Fusion Cuisine
Staple Foods Key Terms

4 Culture – a set of customs, traditions, and beliefs shared by a large group of people.
Cultures are linked to countries around the world. Ethnic – used to describe culture What is Culture

5 When talking about culture we often describe their food.
Cuisine – refers to a culture’s representative foods and the specific style for preparing them. Custom – an established practice that is repeated over time. Food and Culture

6 Influences on Cuisines and Customs
Geography Economics Foreign Contacts Religious Beliefs Technology Influences on Cuisines and Customs

7 Geography Geographic location determined diet.
Individuals only ate what was grown locally (sometimes in their own back yard). These plants and animals became staple foods – most widely produced and eaten foods in an area. Geography

8 Economics Two distinct classes.
Small group of wealthy powerful aristocrats Dined on fattened meat, fowl, fruits and vegetables Had money to buy refined flour Large number of “working poor” Meals were meager and monotonous Ate what they grew or hunted Economics

9 Economics Due to economic hardships cooks became inventive!
Headcheese Sausage Chicken noodle soup Meatloaf As the middle class increased these dishes changed and merged with upper class dishes. Boulliabaisse Economics

10 Immigration promotes food borrowing
Immigration promotes food borrowing. People from one country bring their foods with them. Bagels and cheesecake!!! Exploration leads people to learn about foods from the region. Corn, peanuts, tomatoes, tea. Foreign Contacts

11 Religious Beliefs Religion dictates what people eat in some cultures
Hindus don’t eat beef People of the Jewish faith have to keep kosher Some religions fast during certain times of the year. Catholics Muslims Jewish Religious Beliefs

12 Technology has impacted the way we prepare, handle, store food
Technology has impacted the way we prepare, handle, store food. It also has changed WHAT we eat. Microwave Stove Train (refrigerated train car) Refrigerators Canning Technology

13 Similarities in Global Cuisines
Preparation Methods Learning to grind grains and make types of bread Dumplings Smoked meats Social Meanings Symbolic sign of hospitality Has festivals with food being a part of the festivities Similarities in Global Cuisines

14 Food Customs for Today Maintaining Food Customs Changing Food Customs
Handed down as a cultural pride. Part of their identity Sense of cultural security Enjoy them – Chocolate!! (How doesn’t?) Changing Food Customs More modern methods to process, transport and store foods Trend with experimenting with foreign cuisines. Fusion cuisine – mixing the influences of different food traditions Food Customs for Today

15 We are the “melting pot” America has adopted foods from many different countries.
Pretzels Doughnuts Coleslaw Beef kababs Food Customs in the U.S.

Download ppt "Diversity at the Table Chapter 2."

Similar presentations

Ads by Google