Food Nation Essay

Food connotes more than just an intake to be able to sustain life. It is a reflection of a myriad of culture existing in a society. Looking at food, one can see its various fusions of cultural identities prepared to satisfy one’s appetite. Food is a perfect example of a world that enters into the process of globalization where nations embrace the flow of cultural exchange. Countries such as the United States and Italy are known for having diverse demographics. The diversity of its population brought influences into their food as well. However, although both countries may have fused each other’s culture into their food, there are still differences which make them distinct from each other such as how they handle and view food. The United States is one of the largest countries when it comes to its size and population. It has a wide variety of immigrants which flowed starting from the nineteenth century and as its population continues to grow, its culture has been as dynamic as its food (Counihan, 2002, p. 26). Large part of these immigrants later joined the American workforce as every parent became employed. The absence of either the mother or the father at home veered the majority of the population away from home-cooked meals. Eating out became an alternative for families to have their meals together and eating out means buying food from a restaurant (Schlosser, 2001, p. 4). From this concept of eating outside the confines of a home, the fast food world was born. The term â€Å"fast-food† refers to a speedy availability of food, further described as a â€Å"provision of limited, standard menu with quick service† (Royle & Towers, 2002, p. 190). Fast food became not just a way to fill skipped meals at home but it turned out to be a lifestyle. The United States initially became known for its fast food because of the rise of popular food chains such as McDonald’s and Burger King. Its convenience of having ready-made food suits the lifestyle of people especially those who go to work early and go home late. Since there are a large number of working people in the United States, they flock to these restaurants to eat. Foods are being prepared in bulks to anticipate the huge numbers of customers. Most ingredients provided are delivered frozen. Cooking methods involved one or a couple of processes to guarantee its speed. Assembling ingredients in a line system like burger patties will be able to cook a dozen of it at the same time (Schlosser, 2001, p. 69). Some of the food ingredients only require adding hot water and it’s ready for preparation. Fast foods are usually packed in paper wraps, foil, and cartons. The materials of these wrappings are disposable which suites the people on-the-go to eat the food wherever they are. Despite the convenience brought about by fast food, healthier ingredients are being given up. As previously mentioned, ingredients are frozen which indicates that these are not fresh and devoid of its natural healthy components with much more added fats. Since Americans are busy with work with no time to prepare food for them, fast food becomes the next available fast option. Italians, on the other hand, became the center of what should be a counterpart of fast food. A country rich in culture, its food gained renowned identity throughout the world. Just like in the United States, Italian food is a lifestyle. It is a lifestyle which extends to close interaction with families and friends in a laid-back environment dining and drinking wine (Parasecoli, 2004, p. xii). The relaxed atmosphere among most Italian household can be seen as a break from the political and social unrest that reign the Italian state during history. Italian food is famous for the cheese, the wine, and the pasta. Made from a wide array of sea foods, vegetables, and meat; Italian food is prepared picking up the fresh ingredients and served as a craft of art. Ricotta, for example, is bought by locals straight from a shepherd on the day it is made (Harrison, 1989, p. 17). Italians regard their food not just as an energy provider but as a â€Å"medicine for the soul, one of life’s abiding pleasures† (Harrison, 1989, p. 17). Most of the Italian foods are cooked in accordance with traditions and the food preparation varies from the different regions of Milan and Florence (Harrison, 1989, p. 143). Taking this traditional view of Italian cuisine, a movement was established to retain not just the traditional cooking of the Italians but also all traditional cuisines of the world. The Slow Food movement is originally established as a counterpart of fast food. The idea of this movement is to make food from â€Å"scratch in your own kitchen† (Kummer, Cushner, & Schlosser, 2002, p. 10) rather than the processed artificial food at fast food chains. Just like Italian food, the movement aims to take food as a pleasurable experience offered by life in contrary to fast foods (Pollan, 2008, p. 194). The Slow Movement suggests making food out of ingredients that are ideally grown in the backyard or farms, harvested, and cooked with other natural recipes. The people who eat the foods are not only consumers but co-producers as well. Just like the Italian food, this movement also promotes the pleasure of food eaten and shared communally (Pollan, 2006, p. 259). Though this movement proved to be promising, some may say that in contrast with fast-food, the Slow Food Movement is more expensive to obtain and to do. Since fast-food is more accessible and cheaper, the movement has been tagged as elitist and cannot be afforded by ordinary people (Kummer, et al. , p. 10). By its term of â€Å"slow-food,† this may not suit the lifestyle of most people coming from the working class due to the lack of time for food preparation. United States and Italy vary from the way they live their life with food. Though nowadays, some of their own cuisines have been inspired from one another. Their views of food have a huge gap as the two nations came from different backgrounds and developed cultures that set them apart from each other. Their cuisine style and food preparation became significant in the world today and though different in principles, people enjoy it nonetheless. References Counihan, C. (2002). Food in the USA: A Reader. New York: Routledge. Harrison, B. G. (1989). Italian Days.New York: Atlantic Monthly Press. Kummer, C. , Cusner, S. , & Schlosser, E. (2002). The Pleasures of Slow Food: Celebrating Authentic Traditions, Flavors, and Recipes. USA: Chronicles Books. Parasecoli, F. (2004). Food Culture in Italy. Connecticut: Greenwood Publishing Group, Inc. Pollan, M. (2008). In Defense of Food: An Eater’s Manifesto. New York: The Penguin Press. Royle, T. & Towers, B. (2002). Labour Relations in the Global Fast-Food Industry. New York: Routledge. Schlosser, E. (2001). Fast Food Nation: The Dark Side of the All-American Meal. New York: Houghton Mifflin Books.