ENVS Quiz one

Mise en place

everything in its place-work stations, recipies, ingredient preperation

cultural insiders/outsiders

"Cultural insiders" and "cultural outsiders" are terms used to describe individuals or groups in the context of cultural understanding and engagement. These terms help convey the degree to which someone is familiar with and integrated into a particular culture. Here's an explanation of each: Cultural Insiders: Definition: Cultural insiders are individuals or groups who are intimately familiar with and deeply immersed in a specific culture. They are typically members of that culture and share its customs, values, beliefs, traditions, and social norms. Characteristics: Cultural insiders have grown up within the culture or have spent a significant amount of time living, working, or interacting within it. They have a nuanced understanding of the cultural nuances, language, and social dynamics. Examples: A person who was born and raised in a particular country and identifies with the culture, including its language, traditions, and way of life, is considered a cultural insider. Likewise, a member of an indigenous community who practices traditional customs and speaks the community's language is a cultural insider. Cultural Outsiders: Definition: Cultural outsiders are individuals or groups who are not deeply immersed in or do not belong to a particular culture. They lack the same level of understanding, familiarity, and experience with the customs, traditions, and social norms of that culture. Characteristics: Cultural outsiders may have limited exposure to the culture or may not have had the opportunity to engage with it extensively. They may not fully grasp the intricacies of the culture and may rely on external information or observations to understand it. Examples: A tourist visiting a foreign country and experiencing its culture for a short period is considered a cultural outsider. Similarly, a person from a different cultural background who is learning about and trying to understand a new culture is also a cultural outsider until they gain more knowledge and experience. It's important to note that the distinction between cultural insiders and cultural outsiders is not absolute and can be fluid. People can transition from being outsiders to insiders as they immerse themselves in a culture and gain deeper unde

Fast/slow food

"Fast food" and "slow food" are two contrasting approaches to food and dining that represent different philosophies, values, and practices in the realm of food consumption. Here's an overview of each concept: Fast Food: Speed and Convenience: Fast food refers to food that is prepared quickly, often in a matter of minutes, and is designed for immediate consumption. It is typically associated with quick-service restaurants, such as McDonald's, Burger King, and Taco Bell. Standardization: Fast food chains prioritize standardization and uniformity in their offerings. They often have streamlined menus with limited choices and emphasize consistency in taste and quality. Prepared Meals: Fast food establishments serve ready-made, pre-packaged meals that are convenient for on-the-go consumption. They often include items like hamburgers, fries, and soft drinks. Efficiency: The fast food industry places a strong emphasis on efficiency, with the goal of serving customers as quickly as possible. This can involve assembly-line food preparation methods. Global Presence: Fast food chains have a global presence and are often associated with globalization and the spread of American-style fast food around the world. Critiques: Fast food has faced criticism for its potential negative health impacts due to high levels of fat, salt, and sugar. It has also been criticized for its contribution to environmental issues and concerns about Stop generating

food as a spectacle

"Food as a spectacle" refers to the practice of presenting and experiencing food in a visually captivating and entertaining way, often going beyond the mere act of eating to create a multisensory and memorable dining experience. This concept has gained popularity in the realm of gastronomy, culinary arts, and the restaurant industry. Here are some key aspects of food as a spectacle: Visual Presentation: Spectacular food presentation involves carefully arranging dishes to be visually appealing. Chefs and culinary artists may use artistic techniques to create visually stunning plates, often resembling works of art. Elements like color, shape, texture, and arrangement are considered to enhance the visual appeal of the food. Multi-Course Tasting Menus: Many fine-dining restaurants offer multi-course tasting menus that take diners on a culinary journey. These menus often feature smaller, meticulously crafted dishes that showcase a variety of flavors, ingredients, and techniques. Each course is presented with flair and may be accompanied by storytelling or explanations from the chef. Innovative Techniques: Food as a spectacle often involves the use of innovative culinary techniques, such as molecular gastronomy. These techniques can create surprising textures, flavors, and presentations. Molecular gastronomy may include the use of liquid nitrogen, foams, edible gels, and other modern cooking methods. Interactive Dining Experiences: Some dining experiences incorporate inter

uptreaming and downstreaming of food issues

"Upstreaming" and "downstreaming" are terms used in the context of addressing complex issues like food-related problems. These terms refer to the strategic placement of interventions or solutions at different points along the timeline of a problem. Here's an explanation of both concepts in the context of food issues: 'UPSTREAMING: WHAT ARE PROBLEMS: EX FOOD WASTE, EDUCATION, IMPROVED MANAGEMENT DOWNSTREAMING: SOLUTIONS-BEHAVIOR CHANCE, FOOD RESCUE PROGRAMS

Soul food

Born during slavery-became a symbol of black resilience Foodways: much history behind it, became modernized (same dishes but different) community food-tailgates where people cook and share food with each other Authenticity: The director's dad cared a lot about the authenticity of the food-steeped in history and tradition Rituals: The community would go to church and then serve food. Or go out as a community.

How do cooking shows reflect our changing relationship to food?

Cooking shows are a reflection of our changing relationship with food in several ways. They not only entertain and educate but also provide insights into evolving food trends, culinary practices, and societal attitudes toward food. Here are ways in which cooking shows reflect our changing relationship to food: Food as Entertainment: Cooking shows have become a form of entertainment in their own right. They showcase the creativity, skill, and artistry of chefs and home cooks, turning cooking into a form of performance and spectacle. This reflects a shift from food primarily as sustenance to food as a source of enjoyment and entertainment. Culinary Diversity: Many cooking shows embrace culinary diversity by featuring a wide range of cuisines from around the world. This reflects an increasing appreciation for global flavors and a growing curiosity about international cuisines, as people explore and embrace foods beyond their cultural borders. Health and Wellness: Some cooking shows focus on healthy cooking, dietary restrictions, and nutrition. This reflects a growing awareness of health-conscious eating and the desire to make more informed food choices. Cooking shows often provide practical tips for preparing nutritious meals. Home Cooking Renaissance: Cooking shows that highlight home cooks and amateur chefs have contributed to a resurgence of interest in home cooking. This reflects a desire for more hands-on and homemade meals, as well as a return to traditional cooking skills. Sustainability: Some cooking shows address sustainability and responsible sourcing of ingredients. This reflects a growing concern about environmental issues and ethical considerations related to food production, leading to increased interest in sustainable cooking practices. Food Education: Cooking shows often educate viewers about cooking techniques, culinary history, and food science. This reflects a desire for culinary knowledge and an appreciation for the art and science of cooking. Celebrity Chefs and Food Stars: The rise of celebrity chefs and food personalities has changed the way we perceive culinary expertise and food culture. Cooking shows featuring these figures contribute to the elevation of chefs to celebrity status, shapi

Gender and Food

Food Roles and Responsibilities: Traditional Gender Roles: In many societies, traditional gender roles have assigned different responsibilities related to food. Historically, women have often been primarily responsible for meal preparation and caregiving related to food, while men may have been more involved in food production and distribution. Shifting Roles: Gender roles related to food have evolved over time. In many cultures, there has been a move toward more equal sharing of food-related responsibilities, with both men and women involved in cooking, grocery shopping, and meal planning. Nutrition and Health: Dietary Patterns: Research indicates that there can be gender differences in dietary preferences and patterns. For example, some studies suggest that women may be more likely to consume fruits and vegetables, while men may consume more meat and processed foods. Nutritional Needs: Men and women may have different nutritional needs at various life stages, such as during pregnancy and lactation. Gender-sensitive nutrition recommendations consider these differences. Cultural and Social Influences: Cultural Expectations: Cultural norms and expectations can influence the types of foods that men and women are encouraged to eat. For example, some cultures may place a stronger emphasis on meat consumption for men, while women may be encouraged to prioritize certain fruits and vegetables. Stop generating

food entertainment media

Food entertainment media is a broad category of content that revolves around the preparation, consumption, appreciation, and celebration of food. It includes various forms of media, such as television shows, documentaries, films, cookbooks, food magazines, websites, blogs, social media accounts, podcasts, and more. Food entertainment media has become increasingly popular and influential, shaping culinary trends, promoting cultural awareness, and fostering a global food community. Here are some key aspects of food entertainment media: Cooking Shows and Competitions: Television programs like "Top Chef," "MasterChef," and "The Great British Bake Off" showcase culinary talent and creativity. These shows often feature competitions among chefs, home cooks, or bakers. Cooking demonstrations by celebrity chefs, such as Gordon Ramsay and Julia Child, have been staples of food entertainment media for decades. Food and Travel Shows: Food and travel shows, like "Anthony Bourdain: Parts Unknown" and "No Reservations," explore the intersection of culture and cuisine by taking viewers on culinary journeys around the world. These shows often delve into local food traditions, street food, and the stories of the people behind the dishes. Food Documentaries: Food documentaries, such as "Food, Inc." and "Jiro Dreams of Sushi," tackle important topics related to food production, sustainability, and culinary artistry. They shed light on issues like agriculture, food justice, and the impact of food on our health and the environment. Food Blogs and Social Media:

What role might food play in shaping our personal and cultural identities?

Food plays a significant role in shaping both personal and cultural identities. It is a powerful and multifaceted element that influences how individuals perceive themselves and how they are perceived by others within their cultural context. Here are ways in which food contributes to the formation of personal and cultural identities: Personal Identity: Culinary Preferences: An individual's food preferences, including favorite dishes, flavors, and ingredients, are often shaped during childhood and become an integral part of their personal identity. Food can evoke nostalgia and a sense of comfort, connecting people to their past. Cultural Heritage: For many individuals, the foods of their cultural or familial heritage play a central role in their personal identity. Preparing and consuming traditional dishes can serve as a way to connect with one's roots and heritage. Food Memories: Food is closely linked to memories and experiences. Particular meals or dishes may be associated with significant life events, family gatherings, or celebrations, contributing to one's sense of identity and belonging. Identity Expression: Some people use their food choices as a means of expressing their personal values, beliefs, and identities. For example, choosing a vegetarian or vegan diet may be a reflection of one's ethical or environmental values. Adaptation and Fusion: Individuals who have lived in different cultural environments or have multicultural backgrounds may incorporate a variety of foods and culinary traditions into their personal identity. This fusion of flavors and traditions can be a source of personal pride and a unique identity. Cultural Identity: Traditional Cuisine: Food is a fundamental aspect of cultural identity. Traditional dishes and culinary practices are often passed down through generations, serving as a way to preserve and transmit cultural heritage. Cultural Symbols: Certain foods or meals can serve as cultural symbols, representing shared values, history, and identity. For example, rice and sushi are iconic symbols of Japanese culture. Rituals and Celebrations: Food is an integral part of cultural rituals, ceremonies, and celebrations. It plays a central role in religious observances, weddings, holi

Hard Work/Leisure

Is a person who works harder than economically necessary admired more than one who does not?

Social class food

Lower Socioeconomic Status: Individuals or families with lower socioeconomic status may have limited financial resources, which can impact their dietary choices. They may rely more on inexpensive and readily available foods, which can sometimes be less nutritious. Processed foods, fast food, and high-calorie, low-nutrient options may be more common. Higher Socioeconomic Status: Those with higher socioeconomic status often have greater access to a wider variety of foods, including fresh produce, organic products, and gourmet items. They may prioritize healthier and more diverse diets, with an emphasis on quality and nutrition.

Ethnic food trends from lecture

Mexican food is the most popular, followed by Asian food, then Mediterranean food

national, regional and local identity

National, regional, and local identities regarding food play a significant role in shaping culinary traditions, preferences, and cultural practices around the world. These identities reflect the unique characteristics and flavors associated with specific geographic areas, and they often contribute to a sense of pride and cultural heritage. Here's a breakdown of these identities: National Food Identities: National Cuisine: Many countries have a distinct national cuisine that is associated with their cultural identity. These cuisines are often influenced by historical, geographical, and agricultural factors. For example, Italian cuisine is known for its pasta, olive oil, and wine, while Japanese cuisine is renowned for sushi, tempura, and ramen. National Dishes: Nations often have iconic dishes that are considered emblematic of their culinary heritage. These dishes can vary widely and may be influenced by cultural, religious, or historical significance. For instance, paella is considered a national dish in Spain, while hamburgers are often associated with the United States. Food Festivals and Celebrations: Many countries celebrate their food traditions through festivals and culinary events. These gatherings showcase local ingredients, traditional recipes, and cooking techniques. Examples include Oktoberfest in Germany, Diwali feasts in India, and Thanksgiving in the United States. Regional Food Identities: Regional Specialties: Within a country, different regions often have their own unique culinary specialties and flavors. These specialties are influenced by factors like climate, geography, and the availability of local ingredients. For example, Southern cuisine in the United States is known for dishes like gumbo and fried chicken, while Northern Italy is famous for its risotto and polenta. Local Ingredients: Regional food identities are often closely tied to the use of locally sourced ingredients. Regions with access to specific ingredients may develop dishes and cooking techniques that highlight these resources. For instance, the use of seafood is prominent in coastal regions, while inland areas may focus on agriculture and livestock. Culinary Traditions: Different regions may have their own culinary traditi

What do potato chips tell us about the dominant values of the industrial food system?

Potato chips can provide insights into the dominant values and characteristics of the industrial food system. While the industrial food system encompasses a wide range of products and practices, here are some ways in which potato chips reflect key aspects of this system: Convenience and Processed Foods: Potato chips epitomize the convenience and popularity of processed foods within the industrial food system. They are a convenient, ready-to-eat snack that requires minimal preparation. Mass Production and Standardization: The industrial food system emphasizes mass production and standardization for efficiency and cost-effectiveness. Potato chips are produced in large quantities with consistent quality and flavor. Packaging and Marketing: Potato chips often come in eye-catching packaging designed to appeal to consumers. Marketing strategies play a significant role in promoting these products, contributing to their popularity. Long Shelf Life: Industrial food products are typically designed for extended shelf life and durability. Potato chips are preserved through methods like vacuum sealing and packaging with nitrogen gas to maintain freshness. Salt, Fat, and Flavor Enhancement: Many industrial food products, including potato chips, are formulated to be highly palatable through the use of salt, fat (often in the form of cooking oils), and flavor enhancers. These ingredients can contribute to addictive eating patterns. Global Supply Chains: The industrial food system often relies on global supply chains to source ingredients. Potato chips may use potatoes grown in one region, processed in another, and distributed globally. Monoculture Farming Practices: The cultivation of the primary ingredient in potato chips, potatoes, can be linked to monoculture farming practices, where a single crop is grown on a large scale, potentially contributing to environmental and biodiversity challenges. Waste and Packaging Concerns: The industrial food system is associated with packaging waste, and single-serving snack packages, like those used for potato chips, can contribute to environmental concerns related to plastics and disposal. Profit-Driven: The dominant values of the industrial food system often prioritize profit generati

What are some examples of reductionist thinking involving food issues?

Reductionist thinking in the context of food issues refers to simplifying complex food-related problems or phenomena by breaking them down into smaller, isolated components and analyzing them in isolation. While reductionism can be a valuable analytical tool, it can also lead to an oversimplified understanding of food-related issues by ignoring the interconnectedness of factors. Here are some examples of reductionist thinking involving food issues: Nutrient Reductionism: Focusing solely on individual nutrients (e.g., calories, carbohydrates, fat, protein) without considering the overall quality of a diet. This can lead to diets that prioritize certain nutrients at the expense of overall dietary balance. Calorie Counting: Reducing weight management to a simple equation of calories in vs. calories out, ignoring the complex factors that influence metabolism, satiety, and long-term health. Single Nutrient Fixation: Believing that a single nutrient or dietary supplement (e.g., vitamin C, omega-3 fatty acids) can address complex health issues without considering the broader dietary context. Label Claims: Relying solely on food labels and specific nutrient claims (e.g., "low-fat," "low-sugar") to judge the healthfulness of a food product without considering the overall nutritional profile and ingredients. Mono-Cropping and Agricultural Reductionism: Practicing mono-cropping in agriculture, where a single crop is cultivated intensively on a large scale. This approach can deplete soil nutrients, reduce biodiversity, and increase susceptibility to pests and diseases. Biotechnological Reductionism: Overemphasizing the role of biotechnological solutions, such as genetically modified organisms (GMOs), as a silver bullet for addressing agricultural and food security challenges without

domestic outsourcing

Relevant to house hold work and how food is prepared in the house-where food comes from, which is outsourced. Cooking-however, it is more convenient to buy it

Thanksgiving

Rituals: U.S sacred rituals and a lot of things about family and gathering. Slow food: Much labor, takes a while to make and prep Corporation: Thanksgiving parade, a lot of decor. Calories: 5+ dishes, eat and lay down due to food coma Not every family celebrates but is a huge part of U.S tradition Imaged communities: individuals do not know each other or share, but Thanksgiving itself brings people together by providing activities where you have to share

Vegemite

Snack Australians use to spread on everything

What are some positive and negative aspects of "food as spectacle"?

Spectacle: a visually striking performance or display.

Authenticity of food

The concept of the authenticity of food relates to whether a particular dish, cuisine, or food product aligns with traditional or culturally recognized recipes, ingredients, and preparation methods. Authenticity is often associated with the idea that a food item or meal is prepared and presented in a manner that respects and adheres to the culinary traditions and heritage of a specific culture or region. Here are key aspects related to the authenticity of food: Cultural Significance: Authentic food is closely tied to cultural identity and heritage. It reflects the history, traditions, and values of a particular culture or community. It may involve the use of traditional ingredients, cooking techniques, and recipes that have been passed down through generations. Traditional Ingredients: Authenticity often requires the use of specific ingredients that are considered essential to a particular dish or cuisine. These ingredients may be locally sourced or have historical significance. Deviating from traditional ingredients can raise questions about the authenticity of a dish. For example, using non-traditional cheese in Italian pizza may be seen as less authentic. Preparation Methods: Authentic food preparation methods are typically rooted in tradition. These methods may involve specific cooking techniques, utensils, or equipment that have historical importance. For instance, traditional methods for making sushi involve precise knife skills and rice preparation. Cultural Context: Authenticity is often linked to the cultural context in which a meal is served. This includes the setting, presentation, and the customs and rituals associated with dining. Dining experiences in culturally authentic restaurants or settings can enhance the overall perception of authenticity. **Respect for Stop generating

Feeding work/gendered foods

The concepts of "feeding work" and "gendered foods" explore the relationship between gender roles and responsibilities in food preparation, consumption, and distribution. These concepts highlight how societal expectations and norms around gender can influence people's roles and experiences in the realm of food. Feeding Work: Definition: Feeding work refers to the labor and responsibilities associated with food-related tasks, including meal planning, cooking, grocery shopping, and caring for others' nutritional needs. Gender Roles: Historically, feeding work has often been gendered, with women typically expected to take on the primary role of preparing meals and ensuring the nutritional well-being of their families. This traditional division of labor has been influenced by cultural and societal norms. Shifting Dynamics: In many societies, there has been a shift away from strict gender roles in feeding work. Men and women are increasingly sharing responsibilities in meal preparation, and these roles are evolving to reflect changing family structures and dynamics. Gendered Foods: Definition: Gendered foods refer to the association of certain foods with specific gender identities or roles. These associations can vary across cultures and time periods. Examples: Feminine Foods: In some cultures, certain foods or dishes are considered more "feminine" and are associated with women. These may include salads, yogurt, or foods perceived as light and healthy.

Corporatization and commodification

The corporatization and commodification of food refer to the transformation of food production, distribution, and consumption into profit-driven processes often dominated by large corporations. These trends have significant implications for the food system, the environment, public health, and cultural aspects of food. --menus, branding, marketing, convinence

social class gradient in diet and nutrition

The social class gradient in diet and nutrition refers to the association between socioeconomic status (SES) and the quality of an individual's or community's diet and nutritional outcomes. This gradient suggests that individuals with higher socioeconomic status tend to have better diets and improved nutritional status compared to those with lower socioeconomic status. Several factors contribute to this gradient: Income and Food Access: Higher Income: Individuals with higher incomes generally have more financial resources to purchase a variety of nutritious foods. They can afford fresh fruits, vegetables, lean proteins, and whole grains. Lower Income: Those with lower incomes may face financial constraints that limit their ability to buy healthy foods. As a result, they may rely more on lower-cost, calorie-dense, and processed foods, which can be less nutritious. Food Deserts and Access to Healthy Food: Geographic Disparities: Low-income neighborhoods are more likely to lack access to supermarkets and grocery stores that offer a wide range of fresh and healthy foods. These areas may be labeled as "food deserts." Convenience Stores and Fast Food: In food deserts, residents may have limited options for purchasing groceries and may rely on convenience stores and fast-food outlets, which often offer fewer nutritious choices. Education and Nutrition Knowledge: Higher Education: Individuals with higher education levels may have greater nutrition knowledge and awareness of healthy eating principles. They are more likely to make informed dietary choices. Lower Education: Those with lower levels of education may have limited access to nutrition education and may be less aware of the importance of a balanced diet. Food Marketing and Advertising:

Culinary capital of food

The term "culinary capital" refers to a city or region that is renowned for its culinary excellence, diverse food culture, and culinary traditions. These culinary capitals often attract food enthusiasts, tourists, and chefs from around the world who seek to experience and contribute to the local food scene. Several cities and regions are recognized as culinary capitals for various reasons, including their rich food culture, innovative culinary trends, and vibrant restaurant scenes. Here are a few examples: Paris, France: Paris is often regarded as one of the world's culinary capitals, known for its sophisticated and diverse cuisine. It is famous for its patisseries, cafes, bistros, and Michelin-starred restaurants. French culinary traditions, such as classic French cooking techniques and wine culture, have a strong influence on the global culinary scene. Tokyo, Japan: Tokyo is celebrated for its culinary excellence, particularly its sushi, ramen, tempura, and kaiseki cuisine. The city has more Michelin-starred restaurants than any other in the world. Japanese culinary traditions emphasize fresh, seasonal ingredients and meticulous preparation. New York City, USA: New York City is known for its diverse and dynamic food culture, with a wide range of international cuisines and innovative culinary trends. The city's food scene reflects its multicultural population, offering everything from street food to fine dining. Bangkok, Thailand: Bangkok is a culinary hub renowned for its vibrant street food, night markets, and traditional Thai dishes like pad Thai, green curry, and mango sticky rice. Thai cuisine is characterized by bold flavors, aromatic herbs, and a balance of sweet, sour, salty, and spicy elements. Lyon, France: Lyon is often considered the gastronomic capital of France and is celebrated for its traditional bouchons (local eateries) and its role in shaping modern French cuisine. The city's culinary traditions emphasize hearty, rustic dishes and the use of regional ingredients. Oaxaca, Mexico: Oaxaca is a culinary gem in Mexico, known for its rich and diverse regional cuisine. It's famous for dishes like mole, tlayudas, and chapulines (grasshoppers). Oaxacan cuisine incorporates indigenous ingredients an

Individual Identity

The traits that make up a person's sense of individuality

industrial eater

a person who eats processed foods; opposite of home cooking How is our food made? Grown? Detachment from nutritoin/

Compare and contrast the dynamic relationships of food, culture, and identity in the Soul Food video and the Mennonite Identity lecture.

While I don't have direct access to specific videos or lectures, I can provide a general comparison and contrast of how food, culture, and identity are likely to be portrayed and discussed in a Soul Food video and a Mennonite Identity lecture, based on common themes and perspectives associated with each topic. Keep in mind that the actual content and focus of any specific video or lecture may vary. Soul Food Video: Culture and Identity: Soul food is deeply rooted in African American culture. It represents a historical and cultural identity for many African Americans, as it has its origins in the cuisine of enslaved Africans and African Americans in the United States. The video may explore how soul food dishes like collard greens, fried chicken, and cornbread are not just about sustenance but also symbols of heritage and identity. Historical Significance: The video might delve into the historical context of soul food, discussing how it emerged during a challenging period in American history and how it reflects resilience, creativity, and survival. Community and Family: Soul food often emphasizes the importance of communal dining and family gatherings. The video may highlight the role of food in bringing people together and strengthening family and community bonds. Cultural Traditions: The video may showcase Stop generating

neo-ethnicity

a consciously reinvigorated cultural heritage that had been previously lost. Ex: Sushi burriots

Food system

all of the steps a food goes through from being grown to being consumed, including packaging, transporting, and selling. Food Systems Elemental considerations Food system: interrelated actors/institutions that provide nutrition to keep us alive-a lot of things, however, aren't providing nutrition, and instead are killing us. The lost reason why we eat What we consume and what does that mean to us-identity around food More of the world is eating away remote parts of the world-processed food/commercial food dispaces traditions of home-grown and fresh food Disease, bad weather, war, and famine disrupt the food system as wel

Third places are ___.

locations other than the home or workplace where people can congregate and interact socially

ethnic revival

reinventing our culture Black Americans were going from soul food to healthier diet resistance against hegemony and everyone eating the same kind of food-reclaiming heritage. Not practical, so there is some change within the tradition Ethnic revival in the context of food refers to a resurgence of interest and appreciation for traditional or ethnic cuisines, culinary practices, and ingredients. This phenomenon often involves a renewed emphasis on preserving and celebrating cultural food traditions that may have been marginalized, lost, or modified over time. Ethnic revival in food can manifest in various ways: Rediscovery of Authentic Recipes: People and communities may seek to rediscover and document authentic recipes that have been passed down through generations. This involves researching traditional cooking methods, sourcing traditional ingredients, and preparing dishes in ways that reflect the original cultural practices. Cultural Food Festivals: Ethnic revival often finds expression in cultural food festivals and events that showcase traditional dishes, cooking techniques, and culinary traditions. These festivals provide a platform for communities to share their food heritage with a broader audience. Restaurants and Food Businesses: Entrepreneurs and chefs may open restaurants and food businesses that focus on serving authentic ethnic cuisine. These establishments may prioritize traditional recipes and ingredients, offering customers an opportunity to experience genuine flavors from a specific culture. Cookbooks and Food Media: Cookbooks, food blogs, and television shows may feature traditional ethnic recipes and cooking techniques, helping to educate a wider audience about the diversity of world cuisines. Food media can play a crucial role in promoting and preserving cultural food traditions. Culinary Workshops and Classes: Cooking classes and workshops may be offered to teach individuals how to prepare traditional dishes. These educational opportunities empower people to connect with their cultural heritage through food. Local and Sustainable Sourcing: An emphasis on locally sourced and sus

food porn

social media posts featuring consumers' photos of their meals

Foodies

someone who is very interested in cooking and eating food Many places market to these people to attract them. food is a spectacle: foodies are there for the experience, and the whole run down behind the-scenes Seek authentic food

Foodways

structured beliefs and behaviors surrounding the production, distribution, and consumption of food. Foodways a. what we eat, how and why, and under what circumstances combined b. Varies around the world: How many meals? No universal standards c. Snacking-recent in history d. Foodways are changing Picking grapes for your food moments, foodways are based on moments a. How and why things are normalized-Not the same within cultures b. Manners about food c. Foodways = learned and shared (cultural), we can unlearn things that are not beneficial. Learn to like foods you don't think you'd like and give up foods that are bad for you. d. Studies=french fries are causing depression

culinary tourism

the pursuit of unique and memorable eating and drinking experiences

Social solidarity

the social ties that bind a group of people together such as kinship, shared location, and religion

Invisible Labor

work that is invisible to its beneficiaries, either because it is performed in their absence or is largely emotional and/or mental--"Invisible labor" in the context of food refers to the often-overlooked or underappreciated work that goes into various aspects of food preparation, consumption, and management, particularly within the domestic sphere. This labor is typically unpaid and can encompass a wide range of tasks related to food, cooking, and meal planning. Here are some examples and aspects of invisible labor in relation to food: Meal Planning: Invisible labor includes the time and effort spent on planning meals, considering dietary preferences and restrictions, and creating shopping lists. Grocery Shopping: The task of grocery shopping involves selecting products, comparing prices, and ensuring the availability of necessary ingredients. This labor often goes unnoticed. Meal Preparation: Cooking meals, whether for a family or oneself, can be a significant source of invisible labor. It involves multiple steps, from chopping vegetables to cleaning up afterward. Caring for Ingredients: This includes tasks like washing, storing, and preserving ingredients to prevent spoilage and ensure their freshness. Cleaning and Maintenance: Cleaning dishes, kitchen appliances, and countertops are part of the invisible labor associated with food. This work is essential for maintaining a safe and hygienic food environment. Emotional Labor: The emotional aspect of food preparation is often unseen but crucial. It involves considering the preferences and emotional well-being of those who will consume the food