The title of this unit is Tradition. While reading the article about Foodmaps I began to wonder what tradition means. Is it defined by one family’s traditions or that of an entire culture? Does Elsa’s preparation of la bandera, for example, change its value as a tradition?

The reading, Livin’ la Vida Sabrosa focused on the Latin aesthetic utilizing all the senses, making it seem as though other cultures do not value such extensive use of the senses. Why is that? In what ways do other cultures incorporate all of the senses? Are their other culturally specific names for this? (Also used in presentation.)

Foodmaps are a visual and analytical way to research communities. They bring in the perspectives of a group that feels unnoticed. Are foodmaps a suitable resource for our groups to create or use? How can they increase our understanding of the themes of our projects? What limitations might there be in creating and using foodmaps?

What seemed to be the overlapping concept in both text we had to read for class this week was the association with identity eating in Restaurants has with NEw Yorkers and how taste is more of an established social concept through discourse and societal implications on what foods are exotic and new.

In “Eating Out, Eating American”, it was mentioned how eating ethnic food was a way of “cultural colonialism”. It shows Americans appetite for the new and urge to master the cuisine of other cultures. My question would be whether this is true or not? Do you believe that we this drive for the new is a way of showing dominance as Americans? I see this more as a way to integrate other cultures into our own, almost the exact opposite of showing dominance. If we were to truly show dominance wouldn’t we establish more American cuisines  and ignore other cultural foods?

Both reading mentioned discourse of having a particular importance on taste and what we view as good food. It was interesting to see that the food itself is not the ultimate factor in our judgement on what we find desirable. For the most part social interaction and media have much to do with what as New Yorkers is viewed as good dining. It was even mentioned that the cause of the French culinary hegemony was because of the printing press. To what extent do you think the media and outside sources affect what we view as good dining places or good foods to eat? Especially now with the importance of technology in our society how does that play a role in what we view as new exotic places to try out? How are good dining restaurants determined to be the new cool place to eat at? Who determines this?

In “Dreams of Pakistani Grill and Vada Pao in Manhattan: Re-inscribing the Immigrant in Metropolitan Discussions of Taste,” Krishnendu Ray asserts that discussions of taste focus on the consumer but not on the producers of the food, who are often immigrants. In his paper, the author introduces factors like the memories and habits and of immigrant entrepreneurs and shows how their ethnic restaurants are the connection between “taste and toil”.

Ray puts forth the theory of ethnic entrepreneurship which includes low capital costs, the importance of cultural capital, social capital, and self-exploitation. These are themes that keep coming up which we have explored in other readings throughout the semester. Do you think these are the reasons immigrants begin business in the city or are there other factors at play?

The author says immigrants may be ignored because people see them as marginal. Their lives are full of poverty and suffering so taste loses its energy and character and is therefore put on the back burner. Do you agree with Ray’s claim? Why do you think immigrants have been ignored in the discussion of taste? 

In the Eating Out, Eating American chapter of Gastropolis, we are introduced to the sociocultural activity of eating out at a restaurant. The author, Mitchell Davis, states that “Like America, New York and its cuisine are modern and multicultural”. Going by this statement, what exactly would an “authentic” American restaurant have? For example when we think of an authentic Italian restaurant one may automatically just think of Fettucine Alfredo or Lasagna. Would the restaurant menu only have the “utterly authentic re-creations of foods from around the world” that the author introduces on page 299?

In the Eating Out, Eating American reading, the author mentions how immigrants to New York use restaurants as a form of assimilation. However, as there are numerous restaurants that cater to the needs of a diverse society through ethnic cuisine, has this changed the attitudes of immigrants with regards to assimilation? Do you think the immigrants of today feel less obligated to assimilate into American culture when they are constantly surrounded by diversity?

The author also mentions how “when we choose to consume food outside the home in a public place, we are saying something about who we are, whether that place is a fancy French restaurant on a tony Manhattan block or a hole-in-the wall eatery in a far-out borough.” Considering how individuals often choose restaurants based on convenience and affordability, their decisions may not truly reflect who they are as people. What are your thoughts on the author’s characterization?