Mintz and Krishnendu. Monaghan

In the Mintz readings, the main point of discussion tended to be cuisine if America had a national cuisine, and what cuisine is exactly. Chapter seven titles “Cuisine: High, Low and Not at All” focuses on the variation of perception of food by individuals in the same region. Mintz argues that while a national cuisine may not necessarily be the case more evidently you can see region cuisines throughout the nation based on demographic regions. In chapter eight, “Eating America” Mintz further focused on American Cusine and if it exists. This is something I have often thought about and especially when people talk about having food that traces back to their ethnicity. Not as an attempt for a pity party but in my childhood we did not do this, for the majority of my life, I could not tell you traditional Irish dishes because we had ‘American’ food but have learned that my American food is not synonymous with everyone else’s. America’s diversity is reflected in our cuisine and the lack of nationwide cuisine.

Finally, in Ray Krishnendu’s article “Nation and Cuisine, The Evidence from American Newspapers” scholarship such as Mintz and Priscilla Ferguson contributes to his argument that the American food scene varies across regions. The use of newspapers furthers the point that American society is too large and diverse to be able to pinpoint a single cuisine and it varies regionally. The use of findings from researching American newspapers shows the growth of the American restaurant scene. The American public focuses on restaurants in the media which are focused on by Krishnendu. I began thinking about the fusion of food throughout the US that makes up a majority of restaurants throughout the US where you are able to get many different types of food in one place.

1 Comment

  1. Nice job summarizing the main points of Mintz and Ray. Make sure that you bring this knowledge to class discussion today!

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