Food test 1

3. When did tacos first come to the U.S. and why? The rise of taco shops occurred during the birth of fast food during the mid-twentieth century. Fast-food hot dogs, hamburgers, and tacos became staples in the American diet because they were also affordable.

-1918a. BIG POINT: During the years of the Mexican Revolution, there was a mass migration of Mexican citizens to the US, who would bring different foods with them than in the North MX/ Sonoran Cuisine.

21. What kind of tacos is the owner of Villa Moreliana known for? What region of MX is he from?

-Is known for carnitas (slow-roasted pork) tacos and a variety of meat cuts they offer. -He is from Michoacan, Mexico.

6. Which group of vendors dominated and paved the way for the 21st century popularity of Latino street food? (Discussion 1, Book Ch. 1)

-Tamale vendors

17. Why did some of the students in the program at Bronx Community College find the Food studies class especially beneficial?

-This program arms them with the knowledge necessary to help themselves, their families and their communities.

18. Name two reasons academics have not studied food as a discipline in the past (Belasco reading)

-a. Food is a "domestic" discipline -b. Food becoming less visible and less of a concern for humans in the world -c.Food has become an abstraction to us and we're becoming oblivious about how the food gets to the table

10. Urban colonialism

-according to the protestors "They move in and we move out, people are coming in to push them out. (hipsters buying their spaces out)"

13. Staged authenticity

-an idealized, romantic version of a particular culture and cuisine that is pleasing and exotic to the consumer, such as wall paintings of a fictionalized landscape or pretty costumes worn by the waitresses.

9. Restrictive covenants

-certain groups could not live in certain places

24. Flavor principle

-signature dishes -cuisines, like some chefs, are best defined by their signature spices

7. Gastronomy (")

-the studies of cooking in a specific area -ex: American food

25. In his presentation to our class, what does Bill Esparza explain as the mission of his book?

-want people to recognized for their Mexican cuisine and their own food better than everyone else

30. 2 facts about the history of the taco from Pilcher Intro.

...In order to make Mexican Cuisine global, chefs and restauranteurs relied on negative stereotypes, which was then picked up by corporations due to its increased popularity texmex was a wild west concept to attract customers Introduced by pioneers such as Estes with a reputation of beaches and beer

22. Pacific Rim fusión

21. The fusion of ingredients and techniques of Asia and west coast with those of Americas (asian fusion) (yogi)

8. Exportability (")

8. to transmit or spread an idea, social institution, etc, abroad

16. Tlacolulokos

: the Oaxacan artist collective who created the "Visualizing Language: Oaxaca in L.A." mural in the Los Angeles Central Library

28. Example of transculturation in our cuisine from the Portnoy/Pilcher article and Discussion #3 presentation.

From Portnoy/Pilcher • Prolific and nutritious Latin American staples such as maize, sweet potatoes, cassava, and peanuts contributed to early-modern population growth in Asia, while chile peppers, tropical fruits, and other American condiments also became indispensable in the cuisines of India, Southeast Asia, and parts of China From #3 • Latin American rice is not Chinese but rather from Persia which was introduced to Span by medieval Arabs • Ceviche, the process of cooking raw fish with lemon (citric acid) comes from Arabic preserving method, "sebich"

10. Which groups made up the original residents of Boyle Heights (name 3)?

Jewish Community, Japanese, Russian, & Serbian Communities

14. According to Bill Esparza in the article, does purely "Mexican" cuisine exist? Why or why not?

No, Bill Esparza says that he does not know what Mexican cuisine is because there are so many different regional cultures existing within Mexico.

11. GentEfication

When "urban renewal" of lower class neighbourhoods with condos attracts yuppie tenants, driving up rents and driving out long time, lower income residents.

2. Lonchera

a food truck, usually owned and operated by Latino families in their own neighborhoods

4. Food ideology (")

a formal set ideas that inform dietary practices that promises a transformation of the individual or society and usually encompasses an entire worldview, such as vegetarianism, kosher dietary laws, and Weight Watchers

19. Transculturation

a process of cultural transformation marked by the influx of new culture elements and the loss or alteration of existing ones

25. ceviche

a seafood dish popular in the coastal regions of Latin America and the Caribbean; closely associated with Peru

6. Cuisine (")

a style or method of cooking, especially as characteristic of a particular country, region, or establishment:

3. Food culture (Albala)

a term that covers the beliefs and practices surrounding food, agriculture, distribution, and consumption and any topic related to food

Disucuss: Pilcher Intro to Planet Taco

a. "McDonaldization" - the technological rationalization of kitchen labor, a corporate logic of standardization and efficiency b. Compares the "fast food" aspect of Taco Bell versus an actual taco cart vendor in Hermosillo, Sonora, Mexico -i. They were both created in about 2 minutes, but the quality and ways of making those tacos were vastly different.

13. According to the articles, what are some of the reasons that gentrification is occurring in Boyle Heights

a. : It is cheaper for real estate developers to buy & sell in Boyle Heights neighborhood right now (which is a huge reason why they are rapidly buying in this neighborhood)

2. What is the original name of El Cholo and why? Alejandro Borquez and his wife Rosa, were inspired by a man who looked like a cholo, the word Californios used at the time for farm workers.

a. : The original name of El Cholo was Sonora Cafe b. BIG POINT: It was called a Spanish cafe deliberately because they wanted to attract white customers and didn't want to turn them away by calling it Mexican. There was a lot of racism towards Mexican residents and their cuisine. By calling it Spanish made it more european, more approachable to white people. c. BIG POINT: The founders were inspired by a figure of a man who looked like a cholo on a customer's menu and renamed their restaurant El Cholo Spanish Cafe i. cholo = farm worker

8. What makes the Alta California Cuisine unique to Southern California? (Ch.2)

a. BIG POINT: Alta Cuisine was created by people who grew up with Mexican food and took those techniques into different areas, no longer keeping its traditional recipe b. BIG POINT: Influenced by the traditional Mexican food of their upbringing, Alta Cuisine uses high-quality ingredients (produce from SoCal) and innovative techniques different from the fast-food chains.

7. How did the inception of fast food restaurants affect the development of Mexican or Mexican-American cuisine in Southern California?

a. BIG POINT: During 50s thru the 70s, Americans flocked to affordable chain restaurants to eat what in previous decades would have been eaten on a cart, wagon, or truck. b. BIG POINT: The rise of Taco Bell at the same time as other fast food joints brought "Mexican" food into town and cities across the country.

12. Why are they protesting?

a. BIG POINT: The residents are protesting because they feel that they are being "colonized." one protester specifically said, "They move in, we move out because of the rising prices here in the local economy." b. BIG POINT: Residents are getting evicted due to this shift in economy and they feel that they are being stripped of their culture. i. The eviction notices faced by the Mariachis which are a huge part of Boyle Heights & Latino culture

16. According to the reading, what type of impact do food study programs have on residents of low-income communities

a. It allows them to make a more informed decision on what type of food they're buying at the grocery stores b. An elevated consciousness on the types of healthy foods that can be available to them i. The idea of big agriculture in an urban neighborhood like the South Bronx

1. How is the terroir of Los Angeles unique?

a. Its unique geography b. # of Mexicans c. It's the #2 street food city in the country - BIG POINT: The great popularity of its street food → Loncheras/ food trucks as part of the cultural fabric - BIG POINT: Its lack of culinary hierarchy - bottom up attitude (vs. NYC, Paris, etc.)

9. Why did Mexican cuisine evolve and expand during the 1990s? What factors contributed to this evolution? (Ch.2)

a. Lots of immigration, increased population of Latinos (80,000-100,000 Oaxacans came to Los Angeles as a result)

15. Why is covering MX food in L.A. a "Sisyphean task," according to Bill's article? And what is the bias he describes when it comes to covering it?

a. There is an endless, diverse amount of food cultures and foodways that exist within the 31 states and Federal District of Mexico. -The amount of variety in Mexican cuisine is so wide that it's impossible to cover every type and technique of it

5. Why was Mexican cuisine referred to as Spanish cuisine in the early part of the 20th century? (Discussion 1, Book Ch. 1)

a. To elevate the cuisine b. BIG POINT: They attempted to elevate the cuisine by replacing the Mexican Past (negative stereotypes) with one that was Spanish, which is European and elite of status c. BIG POINT: "Mexican" cuisine lost its popularity with the Anglo elite and were replaced with French restaurants, status symbols for a city with burgeoning culinary identity d. Instead of calling it "Mexican" they referred to it as Spanish as a way to distance themselves from the negative stereotypes associated with their neighbor to the South

21. Columbian Exchange

as the widespread transfer of plants, animals, culture, human populations, technology, and ideas between the Americas and the Old World in the 15th and 16th centuries,

18. Ethnicity (Krishnendu)

came from the greek noun ethos meaning nation or people- which is used to refer both to people in general and "other" people in particular.

14. Gastroethnicity

food that you don't eat when you grow up

20. Nueva cocina mexicana

newer chefs incorporating a newer cuisine - experimenting

15. Mole

spicy sauce made with chili peppers and usually chocolate

1. Terroir (Albala)

the complete natural environment in which a particular wine is produced, including factors such as the soil, topography, and climate

23. Mestizaje

the mixing of Europeans and indigenous people

26. What does K. Ray say about food and assimilation? What happens to daily meals vs. holiday meals? What is different between first and second generation immigrants in regards to food?

• Assimilation has long been understood as the process where people come to America with cultural baggage, which they eventually lose.

29. What promotes culinary mixing, according to the Discussion #3?

• Availability of ingredients • Ease of preparation • Familia connections

20. What is the mission of the owners of Kernel of Truth? Why are their tortillas unique?

• BIG POINT: The mission of the owners of Kernel of Truth is to transcend the culture and health of Boyle Heights. • BIG POINT: Their tortillas are unique because they are the first organic corn tortilleria in Los Angeles and Boyle Heights.

11. What are some of the current challenges facing residents of BH?

• BIG POINT: The rise of gentrification (New Coffee Shops(Weird Wave Coffee Roasters) + Art Galleries) are attracting a different demographic with higher socioeconomic levels than that of most BH current residents. • BIG POINT: Other factors such as real estate development and rising rent prices are pushing out long-term tenants of their neighborhood due to unaffordability. -Rising rent prices and changes (by landlords

27. Who is Roy Choi and what did he do? What two cuisines did he use to create his concept? Why those two in particular?

• He is a Korean American chef. - He created Kogi food trucks ,a Mexican Korean fusion food truck. He served korean bbq tacos since he grew up eating both mexican and korean food and both foods are prominent in Los Angeles. He helped start the street food food truck movement.

23. Describe one of the panels of the murals at the library (colors, tatooes, etc.)

• One of the panels shows women from Oaxaca now living in LA. "Oaxacalifornia" is written at the top and shows the women wearing traditional Oaxacan dress and jewelry, but wearing the classic Adidas Superstar shoes, or flashing the westside gang sign. Some women had tattoos, some that looked indigenous, and others with more Angeleno styled tattoos. The colors were vibrant and showed the passion and life that the women have for their homeland

24. When did the Central Market open and who originally shopped there? How did that change in later decades?

• Opened in 1917, mostly upper-class families shopped there -years later they made it more a "central hub" , attracting global demographics opening placed like "Egg Slut",

4. Where is Raul Ortega from and what food is he famous for serving?

• Raul Ortega is from San Juan de los Lagos, Mexico • BIG POINT: Raul Ortega is famous for serving seafood and tacos at Mariscos Jaliscos (crispy shrimp tacos)

22. What do the murals from the 1930s at the LA Public library depict?

• The murals depict the Spanish coming to the Americas. There are 4 different scenes each showing the natives in subservient roles and discrimination

19. Why has Food Studies become increasingly popular? (Name 2 reasons from the reading)

• There is a wider, middle urban class population that's interested in food-related matters of taste, craft, authenticity, status and health • BIG POINT: Educated scholars that are from this new urban class are constantly questioning food and are seeking opinions, and are becoming more curious about food