Gastronomy
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29 terms
Terms | Definitions |
|---|---|
 Who was the French cultural theorist that said a system of communication, a body of images, a protocol of usages, situations and behaviors | Roland Barthes |
| What was Pau Rozins most fundamental and fun aspects of food | the way food serves to express personal and group identities and to cement social bonds |
| according to Brillat-Savarin what does food do | shows what you are |
| What do Farb and Armelagos liken cuisine to | a cultures language |
| What are the four elements that a groups cuisine has | 1. basic foods or edible primaries 2. distinct manner of preparing food 3. distinct flavor principles 4. prescribed way of being eaten--set of manners |
| Commensality | eating together at the same table. |
| what did King Louis XTV describe as unmanly and the Puritans describe as devilish | the fork |
| Food Chain | by which a groups food moves from farm o fork |
| how much of the US workforce is involved with feeding America | 20% with at least 1 trillion $ |
| why did Genteel Americans have a disdain for strong spices such as garlic and hot peppers | because of the relationship to lowers class immigrants OR because bland food was a common denominator |
| when Europeans came to America how did they find salt | by tracking buffalo paths |
| What were the flavor profiles from Aristotle | Sweet and bitter |
| When did salt become in use | during sedentary agriculture and it also produced a regular food supply |
| what is chinese restaurant syndrome | After eating large amounts of MSG having negative affects on health (upset stomach, etc) |
| Problems with slow food | limiting assumes terroir is good |
| Kostmeyer states issues of delicious and disgusting | assumption that food is always delicious and associated to positive feelings |
| What does Kostmeyer say about eating heads | it makes us face mortality or death |
| successive contrast | sharpening of flavors when eating food in a certain order |
| compensation | toning down of individual taste when two different tastes are present simultaneously |
| Taste Adaptation | continuous exposure causes gradual diminishing of stimulus |
| Domaine | estate that produces a product that is grown and made on site |
| in the Gutierez article what does the crawfish song talk about | it shows the crawfish as both a personality and as a prepared food |
| what are the two problems that face a newcomer to a cajun crawfish boil | 1. determining if the crawfish is edible 2. how to eat the crawfish |
| how does Zolinskey define a traditional region | an intimate symbiotic relationship between man and land develop over many centuries |
| what is the reasons behind a struggle for ethnic revitalization | different segments of the group struggle over different selections of identity |
| in Malcom Gladwells TED talk what is the point | there is no one perfect flavor that will please an entire population |
| why is McDonald so popular in China | Clean and bright able for everyone in the family to gather around for a meal/hang out Birthdays for kid or "little emperors" |
| why did McDonald come to China | to cater to the young crowd |
| what did trade barriers and government efforts do to stop America culture coming in to China do | made the more irresistible by the younger Chinese |
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