Food, Wine, and Culture in California - Essay Example

of Institute: of Food, Wine & Culture in California PHASE I Interview with a person from Guatemala: Q: What are the foods that people in Guatemala usually eat, or is indicative or your culture? A: The popular Guatemalan foods include jocon (a green colour soup), pepian (a red sauce eaten with meat and rice), tamales as well as enchiladas. Chuchito is also among Guatemalan favourites. Meals always have crema (sour cream) as well as queseduro (hard cheese). Rice as well as black beans are always found at the table. Q: How is the food prepared and eaten? A: Tortillas are made on a big stove. Food is eaten as a family with the father figure commencing the meals. Q: Are there any set rule of table etiquettes? A: No, as long as you’re not eating with hands or in an uncivilised manner it’s fine. Q: Does Guatemalan food have any therapeutic uses? A: Not really, Guatemala is a third-world country. People are lucky to barely feed their families. However, old men sometimes consume roots in order to increase their sexual prowess. Q: Does the Guatemalan culture affect the food that you eat or the way you eat it? A: Food unifies the Guatemalans. It is always very family-oriented. Q: What are your meal cycles? A: Guatemalans eat three times a day, with breakfast or dinner being their heaviest meals. Q: How does food vary on special occasions or celebrations? A: Guatemalans celebrate Independence Day as well as Christmas and Easter, and at these occasions candied fruit as well as tamales are served with punch. Interview with a person from California: Q: What foods do people in California usually eat, or is indicative or their culture? A: Food in the US is very diverse. The popular items for people in California include donuts, fast food (pizza, burgers, sandwiches etc.), corn as well as fresh fruit. However, there are no set foods that are indicative of this culture. People here admire diversity in their cuisine, however due to their lifestyle it is convenient to eat out or consume frozen meals. Q: Are there any set rules or table etiquettes? A: No, Americans use fork and knives when necessary. However, several foods like pizza are eaten with hand. Q: Does the food have any therapeutic uses? A: To my knowledge, no it doesn’t. Q: Does your culture affect the way you eat food or how it is prepared? A: Yes, because we’re always on the go, families don’t usually have time to eat together. Also, it is more convenient to grab a takeaway rather than cooking a meal at home. Q: What are your meal cycles? A: We eat three times a day; however there may be several snacks in between. Q: How does food vary on special occasions or celebrations? A: Turkey is served on thanksgiving, and on Christmas cookies as well as desserts are common. Most Americans love to go out to eat on special occasions. PHASE II I. Guatemala is a country which does not have a national dish; however there are several foods that have now taken a position as a portion of the everyday diet. Similar to the times of the Mayans, corn maintains its position as a staple food in Guatemala; hence it can be termed as the core food of the country. It is more or less always eaten in the form of a tortilla, or a thin corn pancake, served warm wrapped inside a cloth (Fodor's Travel Publications, 1999). Another Mayan essential are the black beans (frijoles) that are consumed in almost every meal and have a place in their staple diet. Hence, these can also be termed as the core or primary food in Guatemala. These can typically be refried (volteados), squashed, or basically eaten fully( parados). Rice, eggs, as well as cheese are also widely eaten in Guatemala and form a part of their primary foods (Let's Go Publications, 2000). Moreover, recently characteristic Spanish dishes, in the form of enchiladas, tamales, guacamoleand tortillas, have paved their way into the Guatemalan diet. These can be included in the periphery foods. In addition, several countries and their cultures have also had an effect on the cuisine of Guatemala as well as their diet, predominantly Chinese.There is at least one Chinese restaurant in most of the Guatemalan cities as well as towns. Turkey, beef as well as chicken are the country’s most widely consumed meats. These can be eaten in a wide variety of forms which can include roasting, frying or grilling them. These meats are most oftenescorted by beans as well as rice (frijoles con arroz). The usual way of eating meats is usually in the form of stews (caldos) or cooking them in a spicy chilli sauce. Moreover, whole chickens may frequently be served with their feet still intact. Pepian, which is a dense meat and vegetable stew, is a highly popular dish in the proximity of Antigua (a town located nearthe country’s capital Guatemala City, the country's capital). Along the coast of Guatemala, seafood is most common and is typically prepared with numerous spices. Among other famous Guatemalan dishes are bistec(grilled or fried beef), guacamole (mashed avocado with onions and spices), mosh (porridge), churrasco(charcoal-grilled steak) as well aschilesrellenos(chillies stuffed with meat and vegetables). Among the fresh fruits as well as vegetables, yucca, plantains, carrots, celery, radishes as well as cucumbers have a position and are normally consumed in order to maintain a healthy diet in Guatemala. When it comes to fast food, it is apparent that snacks such as doughnut occupy a favourable position in Guatemala and are known as donas. Among drinks, the Guatemalan coffee, which is typically exported due to its remarkable quality, is reckoned as one of the best in the world. In Guatemala, however, coffee is most often consumed very weak with a lot of sugar.Savoury coffee is served in the tourist areas and forms a major part of the attraction. Soft-drinks(Aguas) are also consumed abundantly. A soothing alternative is the sweetened fruit juice mixed with either water or milk, called licuado(Whetten, 1961). Guatemalans living in urban regions commonly consume three meals a day. Breakfast is usually constituent of coffee, eggs as well as beans, or as an alternative, toast with marmalade. Lunch is conventionally the predominant meal in the country. Soup is often consumed by the family, in addition to meat, vegetables, rice as well as a modest salad. Following a meal, as dessert Guatemalans may consume fresh fruit or pudding. Dinner, which is usually consumed at around 7 or 8 P.M., typically comprises such foods as sweet bread, artichokes, beans, rice, grilled snapper or lamb. Flan, plantains as well as fresh fruit are supposed to be popular dinner-time desserts (Handy, 1998). Food is always eaten in Guatemala as a family, where the father takes the position as the head of the table and is the key entrance to signify the start of the meal. Sometimes, in the rural areas, Guatemalans eat on the floor sitting on mats; however, recent trends have been inclined towards a separate area for dining which has tables as well as chairs. The preparation of food takes place in the kitchen usually by the females of the family, predominantly the mother. During the preparation of the meals, typical ingredients mentioned above are utilised. There’s no set etiquette for Guatemalan meals, however, it is favourable not to eat with hands and use the appropriate cutlery, as well as eat in a civilised manner. Food is one factor that unifies the Guatemalan culture. As the eating philosophy is highly family oriented, the family will usually eat together at all meals. When guests come over, the Guatemalans, even when they face a shortage of money, will almost always offer food as a courteous gesture. Although Guatemala has no food taboos, numerous people are of the opinion that a number of foods are categorised as "hot" or "cold" by nature, and these are to be consumed with caution, with many foods facing temporary prohibition during certain times of the day or year, the condition of one’s body as well as several other factors (Psacharopoulos, 1993). Guatemalan food is not viewed as therapeutic; it is very basic and doesn’t fall into the category of classy. As a third world country, the Guatemala inhabitants are glad to be able to merely survive in the surroundings, hence the no-frills attached food. Hence, it doesn’t have to make it therapeutic. However, on several occasions it is common for the old men in Guatemala to consume a root, as it is viewed as a remedy for low sperm count and makes the men last longer and make them healthy. A vast majority of Guatemalans, around 60 percent, are Roman Catholic. The more traditional Mayan religion, nevertheless, still survives and is extensivelyprevalent throughout the country. Both the religions have their own holidays as well as festivities, some specific days or holidays are however observed by both religions jointly. The country is also host to people belonging to numerous minority sets. Christmas and Easter are among the most extensively celebrated occasions in Guatemala. The days prior to Christmas usually involve parties and numerous merriments, comprising beautifying homes with manzanillas (yellow fruits) and viewing fireworks. The popular menu for the Christmas Eve includes tamales and punch (Footprint Handbooks, 1999). During the Holy Week, which is also known as Semana Santa and is celebrated the week before Easter, the Guatemalans adorn themselves in colourful getups to rejoice and revel in the week of merriments. The festivities usually include music, floats in addition to all varieties of food. Among the most popular dishes served during this time are fish, chickpeas, torrejas(pastries which are similar-looking to French toast), encurtidos (spicy vegetables in vinegar) as well as a wide variety of candied fruits. People belonging to the Mayan religion often indulge in a feast of tobic (vegetable, beef or cabbage soup), kilim (chicken served with potatoes and rice in a seasoned sauce), joch (a drink made of barley, corn cinnamon as well as brown sugar, served hot) and cooked peaches or pears as well as other fresh fruits. In the desserts section, popular holiday treats comprise of tiny doughnuts glazed with honey and cinnamon, called bunuelos, which are generally favoured by the children (Tedlock, 1985). The first day of November denotes a holiday known as All Saints Day, also called the "Day of the Dead." Instead of spending it as a day where they mourn the passing away of their loved ones, the Guatemalans rather view it as a point where they rejoice at the life of the one who passes away. In order to carry out this celebration, they will most often have a picnic on the grave of their loved ones in order to feel close to the dead. Children's parties normally include festivities such aspinatas, which are hollow adornmentsfull of toys and treats. At weddings often they include beans, rice as well as confetti (Hendrickson, 1995). II It is highly apparent from the interviews that the cultures of California and Guatemala are poles apart. While people in California love to eat meals which are either frozen or pre-cooked because it saves them time, Guatemalans cook theirs from scratch. Moreover, there is a certain family spirit in the Guatemalans which compels them to eat their meals together, however in California people are too busy to even think about preparing a home-cooked meal, let alone eat it together. This is not true for the entire population; however it is the increasing trend. At celebrations, Guatemalans prepare tamales and drink punch, while Americans either eat out, or on Thanksgiving and Christmas prepare turkey and special desserts or pies. III Developing an understanding of how another culture functions in any given arena equips us with an idea of the sheer breadth of diversity that encompasses the universe. It is our job to embrace that diversity and celebrate it. Every culture in the world possesses uniqueness of its own and this is apparent through the various aspects that define it, for instance food. Food can tell us a number of things about a specific country or culture. Because it tends to be the first thing influenced by the environmental and natural factors of a country, a country’s palate will give us interesting observations about the climate as well as proximity. By studying the Guatemalan culture, it was fascinating to see how greatly it varied from ours, as well as other cultures of the world. Guatemala is a third world country, where the inhabitants fight hard in order to make ends meet and fend to their families. Their food is an example of how simplicity defines their culture, and tends to be very rustic and basic with no frills attached. Moreover, studying the Guatemalan gave very interesting insight into their consumption behaviour as well as family systems. It helped answer a number of interesting questions about their culture such as how their food is prepared, what is consumed at several special occasions, the taboo foods, their biggest meal of the day, their core and primary foods, religious factors associated with their foods etc. As far as the family systems are concerned, it was apparent that most Guatemalans are the embodiments of the strong cultural values that are a part of their family system, and place an increasing importance on their patriarch who is supposed to be the head of their family. This is apparent at a number of occasions including their mealtimes, where the patriarch starts the meal. PHASE III This is a Guatemalan dinner menu for six people, which will be served in the form of a buffet. The dishes will be served hot, inside metal cloches on a table. The guests can choose from the variety of dishes, beginning with the soup and ending with the dessert. The meal will begin with a soup which will contain an array of vegetables as well as meat. Next, appetizers such as tamales, enchiladas, chuchito or churrascoas well aschilesrellenos will be served along with traditional beans with rice. The whole meal will end with dessert as well as a helping of pudding. Candied fruits can be served later on, in a tray, as a sweet ending note. Wine Pairings: 1. Tamales California Wine: The Duck Horn Merlot It is salty, with the souse it will be the perfect balance. Old World Wine: -Brunello Di Motalcino, Italy, 2004 It is a classic wine that goes with the red souse as well as with the dish. It has a lot of orbs which will complement the dish. 2. Enchiladas California Wine: Ravens Wood This wine will go with the dish because it has a lot of spices and is fruity; hence it will complement heavy foods. Old world wine: Red Burgaudy, Italy, 2006 This one smells like a farm and is very earthy and rustic. This will be the perfect blend with heavy foods. The saltines and the orbs will also go with the enchiladas. 3. Chuchito California wine: - L’Aventare, Cabernet, 2008 This wine goes with heavy dishes and acidity matches with the sauce. It has lots of fruits and spices like black peppers and corn and will complement the sizzling dish. Old world wine: - Soper Tuscan It has a fruity flavour which will definitely complement the dish. Moreover, the orbs and spices which are very earthy will provide a definite balance. Works Cites: Handy, J. Gift of the Devil: A History of Guatemala, 1998. Print. Hendrickson, C. Weaving Identities: Construction of Dress and Self in a Highland Guatemalan Town , 1995. Print Psacharopoulos, G. Ethnicity, Education and Earnings in Bolivia and Guatemala.Comparative Education Review 37(1):9–20, 1993. Tedlock, D. PopulVuh: The Definitive Edition of the Mayan Book of the Dawn of Life and the Glories of the Gods and Kings, 1985. Print Whetten, N. L. Guatemala, The Land and the People, 1961. Print Fodor's Travel Publications, Inc. Fodor'sUpclose Central America. New York: Fodor's Travel Publications, 1999. Print Footprint Handbooks Ltd. Mexico & Central America Handbook 2001, 11th ed. England: Footprint Handbooks, 2001. Print Let's Go Publications. Let's Go: Central America. New York: St. Martin's Press, 2000. Print Read More