Abstract
In this essay, the influence of social events, culture, and background on the cuisine formation was discovered. Moreover, California food was evaluated with the help of menus from the restaurant. It contributed to identifying the primary influential countries (Japan, China, and Italy) and determine major dishes, such as pizza, rolls, and chicken.
Introduction
The primary goal of this essay is to provide an analysis of the aspects of Californian cuisine and food, in general. It will be done by answering the questions with the help of the slides from the class and literature review (articles and menus). These activities contributed to the understanding of the food industry.
Food and California Cuisine
Food volatility, scarcity, and prices are the primary reasons, which influence supply and demand. The more rare product (scarcity) becomes, the higher is the price. Consequently, the demand also lowers as price rises. Volatility makes changes in the food industry unpredictable. In the end, the primary reason for these economic factors is inflation, scarcity of resources, and political influence.
Religion has a strong impact on food. For example, in Muslim culture, “the sweet-sharp aroma of spices” follows the dish and the meat is bloodless, as the blood is sacred in Muslim culture (Norman, 2002, p. 19). Moreover, in general, factors such as religion, background, traditions, and social class have a strong influence on the products. Religion determines what is allowed to consume. In turn, social class refers to what can be consumed from the financial point of view. Lastly, background and traditions determine individual preferences in food.
California cuisine combines features of various cultures, such as Italian, Chinese, and Japanese. Nonetheless, California did not borrow the dishes but revolutionized them and made them unique, for example, California roll, warm chicken salad, and California bread pizza.
Firstly, the fast-food industry contains many calories. Consequently, it provides a person with the energy supply. Moreover, it does not require preparation and can be consumed on the way. Nonetheless, fast food is a primary reason for increased obesity among the citizens of the United States of America (Fraser, Clarke, Cade, & Edwards, 2012). It is widely known that obesity is dangerous and puts health at risk.
In my opinion, the fast-food industry should be regulated, as it is necessary to keep the nation healthy and reduce the levels of obesity among the population of the country. The restrictions will decrease the levels of death. As for me, this ‘western diet’ hurts health. In my opinion, meat and sugary desserts can be consumed but in lower amounts. The food should be consumed for the maintenance of living and not vice versa.
Native American’s perspectives on life differ from modern ones. These tribes were trying to have their lives in balance and harmonize. They cherished nature and cared for it. They were highly spiritually connected in their communities.
As for the wine production, in the Old World, the wine had a high density, and the grapes were collected manually from the vineyards. In turn, in the New World, the density of wine became lower, and the machinery was used for production. Now, the wine is produced by the machinery and distributed globally.
The primary goal of prohibition was to reduce the levels of alcoholism in the country. However, it contributed to the development of the black market, where the wines were sold illegally. However, the quality was low. This act made wine a premium drink, which is not consumed regularly.
The Judgment of Paris of 1976 on Californian wines was beneficial on the wine spread and development in the United States of America, as the American wines were considered as the top quality ones. This event increased the recognition of American wines in the world. Moreover, it offered development and a bright future.
As for the pairing wine with food and constructing a menu, a chosen wine is Chardonnay. This wine can be served with fish, such as salmon. As for the sauce, sweet-scented dill with a gentle drop of lemon juice will be used to contrast the flavors. The dish will be rather simple but combine the complexity of flavors with the elegant taste of the white wine.
Raw food is a new movement, which is gaining popularity in the world. The primary goal is to encourage the consumption of natural products. I do not support this approach, as cooking is meant for extracting vitamins and increasing energy values of the dish (Rayner, 2010). The followers of this food movement promote it as a healthy diet. However, it is not the case, and this eating approach has no future.
Urban farming has some advantages and disadvantages. A primary advantage is a technological improvement, as now machinery performs the main tasks. Moreover, urban farming is beneficial for the community, as it increases communication and food supply. For example, in Boston, people gather together to plan some vegetables to socialize and be good for the community (Perry, 2015). As for the disadvantages, people start to buy fewer products from supermarkets. This act might lead to a surplus in the vegetable and fruit sections in the supermarkets.
Essential Elements of California Cuisine
The menus and scholarly articles were analyzed to get a clear image of the California cuisine, as its ingredients are complicated to discover without a broad analysis. The cuisine is very distinct, as it combines characteristics of various ethnicities. For example, Bar Tartine uses cheese, butter, and bread as core ingredients for its dishes (Gagliardi, 2013). In turn, Aziza combines Moroccan flavors with traditional Californian meals, and basteeya is one of the outstanding dishes (Gagliardi, 2013). Another Californian specialty is pizza. For instance, California Pizza Kitchen offers flatbread pizza (California Pizza Kitchen, 2015).
Lastly, California is also famous for its sushi. Consequently, restaurants, which offer rolls and sushi have to be discovered. For instance, California sushi offers a broad range of different rolls, sashimi, salads, and tempura desserts (California Sushi, 2015). Nonetheless, it could be concluded that the primary ingredients include fish, rice, and chicken. According to the research, Californian roll, pizza, and salads are the most common dishes, which are usually served in restaurants in California. Nonetheless, restaurants, which represent other cultures, also exist due to the globalization (Phillips, 2006).
California cuisine occurred due to a high migration rate and the presence of various diversities. As in California, such ethnicities as Chinese, Vietnamese, and Mexican can be discovered (Banta, Mulkaire, & Haviland, 2014). An interesting aspect is that the eating habits and dishes are different within the state, as in San Francisco is to diet, and in Los Angeles, a person has to consume as much as his body requires (Gioia, 2015).
Conclusion
In conclusion, understanding the influence of background, historical events, and religion is vital while evaluating the food. These aspects helped determine the existence of correlations between the food and cultures. Moreover, the complexity and peculiarity of California cuisine were revealed.
References
Banta, J., Mulkaire, P., & Haviland, M. (2014). Binge drinking by gender and race/ethnicity among California adults, 2007/2009. The American Journal of Drug and Alcohol Abuse, 40(2), 95-102.
California Pizza Kitchen. (2015). Web.
California Sushi. (2015). Web.
Fraser, L., Clarke, G., Cade, J., & Edwards, K. (2012). Fast food and obesity. American Journal of Preventive Medicine, 42(5), e77-e85.
Gagliardi, M. (2013). Top 10 restaurants in San Francisco. The Guardian. Web.
Gioia, T. (2015). San Francisco during the great food awakening. Virginia Quarterly Review, 91(3), 250-255.
Norman, C. (2002). Savoring the sacred: Understanding religion through food. Phi Kappa Phi Forum, 82(3), 19-23.
Perry, F. (2015). Urban farmers: community food growing around the world – in pictures. The Guardian. Web.
Phillips, L. (2006). Food and globalization. Annual review of anthropology, 35, 37-57.
Rayner, J. (2010). Why raw food fanatics make my blood boil. The Guardian. Web.