american cuisine essay

What is America’s Food Culture?

The question, “What is America’s food culture,” produces many responses and almost always uncertainty. As Pollan mentions, America is a melting pot of many different cultures, each one bringing their own culinary traditions. New York City, where I grew up, is the epitome of this culinary melting pot. You can find almost any food from any culture if you look hard enough, from Polish bakeries, to Chinese restaurants, to burrito food trucks. You can even find fusions of these culinary traditions in restaurants, for example, a Spanish inspired sushi restaurant featuring yellowtail tacos. New York City has also latched on to the local movement. Farmers’ markets are popping up in many (upper-middle class) neighborhoods. Farm-to-Table restaurants are all the rage, showcasing produce, meat, and dairy from nearby farms. New York City is not unique in this regard—many other cities across America both have a huge variety of cultural cuisines and also promote local food. I want to think that this is the American food culture: diverse and local.

For many Americans, however, both inside and outside these cities, this food culture is out of reach. Schlosser writes that a meal of a hamburger and French fries from a fast food chain is the “quintessential American meal.” He also says that fast food, along with pop music and jeans, is one of America’s biggest “cultural exports.” This is unfortunate and true. Other countries bring their food traditions to America and they are celebrated, studied and eagerly adopted. Americans bring our food to other countries and it is seen as less sophisticated and less delicious. McDonald’s is now all over the world. This is of course an impressive feat for a company, but the food it sells is not should not make American’s proud.

I remember seeing a McDonald’s in Madrid and having two reactions. At first I felt warmth seeing the golden arches. McDonalds reminded me of home in a place where everything seemed unfamiliar. But then I thought to myself, “why would any Spaniard choose to eat this food when they have so many better options that are equally well priced?” McDonalds had upped its game a little bit in Europe—there was a focaccia burger on the menu (which I ordered)—but it didn’t compare to the ham sandwiches, potato and egg tortillas, and paella sold by the countless small restaurants on nearly every block of the city.

It will be very hard to alter the fast food culture of America. Just as I felt that slight sense of comfort seeing McDonalds abroad, many Americans love fast food because of its familiarity and consistency. I don’t know if there is a way to change the American love of fast food. I hope, however, that the local, seasonal, and sustainable food movement takes an even greater hold across the country and that this type of food becomes accessible to more people. Of course, other countries have been eating this way for a long time. (Last week we read the about Italian Petrini’s Slow Food movement.) Other countries take pride in what is regionally produced. I hope that Americans can claim this type of eating—celebrating what American land can produce rather than what can be created in a factory—as our new food culture.

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Or more specifically why I think America is fatter than the rest of the world. For the past 7 months I have been living in one of the most food-obsessed countries in the entire world. The default conversation topic is food, and it is a default conversation that I love to participate in as well, being, well, food-obsessed myself. Paradoxically, this foo- obsessed country is also one of the healthiest, renowned for its Mediterranean diet. America, by contrast, is significantly less food-obsessed and significantly less healthy and also, fatter than services from http://best-essay-services.com/ . At first this situation certainly resembles a “paradox,” but it quickly begins to unravel with some simple analysis. Italians, and much of the rest of the world, think about their meals with much care and analysis before the meal ever takes place. For important occasions, such as Christmas Eve, menu discussions are frequent, and frequently revisited. Everyone has an opinion, and everyone thinks that their opinion is the most important. These conversations are undertaken with great depth, gravity, and severity. Italians may joke about less important things, like politics and the economy (both in questionable places), but rarely will you find the Italian to joke about food — it’s simply not a laughing matter.

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When anyone says”America” and “food” the first thing coming in mind is of course fast food. But really, with a bunch of other traditions like Mexican/Chinse/Thai food or something more like tradional Halloween/Thanksgiving food, the one thing you can say about Americans and food is – fast food 🙂 I don’t think there are many countries in which MacDonalds, burgers and pizza are such a food cult. But I don’t mind , I love fast food myself, I work in this paper writer service so I often can be too busy to have a peoper meal so fast food helps me out in such situations 🙂

Nina, I love your exploration of American food culture, and I think there’s a lot to unpack there. I encourage you to read Dan Barber’s book, the Third Plate, where he focuses on exactly that issue- of how to build a new American food culture that is sustainable, seasonal, and supportive of labor and the earth.

I also had the experience of going to a McDonald’s while I was in France. I ordered “Le Mac”. There is something wonderfully odd about eating at foreign McDonalds. In Japan, they have miniature pancakes that come with frosting packets, that really are divine.

Oh man I want to try those mini-pancakes. Incredible what McDonalds can do…

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• Recipes By Region
• American Food
• American Cooking Basics

Defining American Cuisine

The World's Culinary Melting Pot

The All-American Cookout

Southern cooking.

• Meat and Potatoes
• Quintessential Comfort Foods

Seafood Specialties

• International Flavors

It is easy to define some countries' cuisines because the food and recipes are indigenous of the region, often derived out of necessity or a means for survival—the ingredients naturally coming from the local land or sea. However, since the U.S. is a country made up of cultures from many other countries and Indigenous peoples, it can be somewhat challenging to define its cuisine—what recipes are "American"?

The U.S. is a melting pot of cultures as a result of the many immigrants and enslaved people that came here from various other countries across the globe. A significant part of this equation, too, comes from the cultures of Indigenous peoples who lived on the land well before colonization. With this bountiful combination of culinary traditions, American cuisine has become greater than the sum of its parts and offers something unique. This country has established several dishes that many consider examples of an "American" food tradition.

A myriad dishes could be listed as "American," but there are a certain few that fit the quintessential image of this diverse and expanding culinary tradition.

Whether Memorial Day, July 4th, or Labor Day, families across the U.S. fire up their grills and invite friends for a good old-fashioned cookout, complete with all of the expected traditional favorites like  hamburgers , hot dogs, potato salad, and coleslaw. Many cookouts also include a rack of barbecued ribs, chicken, or brisket on the grill.

Foods born out of "Down South" traditions have become American standards. Whether  fried chicken , biscuits, chicken and dumplings, chicken-fried steak and gravy, fried green tomatoes, or  shrimp and grits , these dishes are popular from California to Maine. Furthermore, cornbread and corn pudding may have southern roots but couldn't be more American. Of course, variations abound, but the heart of these dishes remains the southern no matter where you eat them.

Passion for Meat and Potatoes

What other country is known for their extra-large cuts of meat, served sizzling on a plate with a side of potatoes and creamed spinach? The American steakhouse is an example of this country's love of beef—and lots of it—and many are considered landmarks in cities nationwide.

Quintessential Comfort Food

The dishes macaroni and cheese, chicken pot pie, and chili all create the image of sitting by the fire eating warm, comforting food on a cold day. We may also put a pot roast in the oven, or bake a meatloaf to satisfy any cravings or cure the winter blues. All of these dishes seem quite American, even if they may have origins from other parts of the world.

Taking advantage of the treasures that the surrounding oceans offer, Americans have created one of the best shellfish samplers around—the New England clambake. Complete with Maine lobster and local clams or mussels, potatoes, and corn on the cob, this summertime meal-in-one is an American classic. It is often accompanied by clam chowder, a creamy way to enjoy the flavors of the sea. But let's not forget Maryland crab cakes and Louisiana crab boils, too!

Desserts to be Proud of

You know the phrase: "As American as  apple pie "—need we say more? Well, yes, if that is to also include other favorites such as cherry pie, pecan pie, and key lime pie. We have to include strawberry shortcake on the list as well as this springtime dessert of strawberries, whipped cream, and biscuit is very red, white, and blue.

International With an American Twist

Many dishes we eat today may have originated in the countries immigrants left to come to America. These foods and recipes have changed over time and taken on a new American quality. In fact, many chefs or foodies from other countries will claim that we have "Americanized" certain international dishes, such as pizza, pasta, and Chinese food.

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American cuisine and how it got this way.

Paul Freedman, the Chester D. Tripp Professor of History

(Liveright)

For centuries, skeptical foreigners  — and even millions of Americans— have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation’s palate. Not so, believes food historian Paul Freedman, who writes that there is a diverse American cuisine that reflects the history of the nation itself. 

Freedman underscores three recurrent themes — regionality, standardization, and variety — that shape a novel history of the United States.

From the colonial period until after the Civil War, there was a patchwork of regional cooking styles that produced local dishes, such as gumbo from southern Louisiana, or clam chowder from New England. Later, this kind of regional identity was manipulated for historical effect, as in Southern cookbooks that mythologized gracious “plantation hospitality,” rendering invisible the African Americans who originated much of the region’s food.

As the industrial revolution produced rapid changes in every sphere of life, the American palate dramatically shifted from local to processed — such as canned peas, baloney, sliced white bread, and jarred baby food. By the early 20th century, the era of homogenized American food was in full swing. Bolstered by nutrition “experts,” marketing consultants, and advertising executives, food companies convinced consumers that industrial food tasted fine and, more importantly, was convenient and nutritious.

The 1970s saw the zenith of processed-food hegemony, but also the beginning of a food revolution in California. What became known as New American cuisine rejected the blandness of standardized food in favor of the actual taste and pleasure that seasonal, locally grown products provided. The result was a farm-to-table trend that continues to dominate.

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American Food, Its History and Global Distribution Research Paper

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History of the American Food

The change of the american food through different centuries, the american food distribution around the world, occasional food.

American food is the food that is developed in America using American standards. Much of the food in America was not Native American food (Bauman College, 2011). The adoption of the different styles of cooking and foods and the fusion of these foods has made them American. Therefore, American food is the food that the American people have developed and accepted into their culture.

The Native Americans used to get most of their food from the sea. The seafood comprised of the cod, lemon sole, sturgeon, and drum, and among others. The West Coast produced the Salmon and Olachen for them. They also hunted the Whale and used its meat and oil for their meals. The Crustaceans included the crayfish, lobsters, and shrimps. Their diet included other seafood like the shellfish, and among others.

Various cooking methods have, since colonial time, involved some European methods to form American cuisine (Bauman College, 2011). The most common ways of preparing meat were grilling and spit roasting. They improvised the ways of cooking the root vegetables. Due to the lack of pottery techniques, they could heat stones and place them on the pot containing water. As the water was boiling, their food inside the water would cook. They used the adobe ovens to bake their cornmeal bread. In some areas, the made dug pits oven.

The Europeans arrived with the introduction of European meals. They planted crops that were familiar to them back at home. Although they introduced their cuisine using cookbooks from their country of origin, they also incorporated the American local foods in their diet. English food became part of the American diet. Some of the main writers included Hannah Glasse, who wrote the book called ‘The Art of Cookery Made Plain and Easy’. They could also hunt for the game meat. Some of the animals they hunted included the buffalo, wild turkey, and the bear. They could roast the meat and serve with the currant sauce while the smaller pieces went into soups, stews, and pastries (Long, 2015). They made their fats and oils from the animals they slaughtered. They also took wine, brandy, whiskey, rum, and beer.

After the colonial period, many more foods came into being. The rocky mountain oysters and the peanut butter were some of the new developments. Although they remained regional and national, some of the new foods spread all over the world. They exported the popcorns and the skills of making the fried chicken, cornbread, and unleavened muffins. The Coca-Cola Company opened distribution points in other countries worldwide. Some of the American restaurants also opened other selling points in Europe, and this made them spread American Cuisine worldwide. They could serve the hamburgers with the French fries, coleslaw, some ketchup, and chili sauce (Long, 2015).

The industrialization era affected the food industry, and there was a need for modernized ways of processing food. Restaurants were opening along the railroads. Some were opening in the dining cars of the rail transport system. The learning institutions and the nutritionists started teaching new ways of food production using scientific means. The large-scale foreign aid during World War 1 enabled American food and standards to reach the European people (Olver, 2015). There were both the upcoming and established researchers developing new knowledge about the food industry. It led to the writing of journals, newspapers, and magazines that taught people different types of food. The media was instrumental in exporting American food culture throughout the world.

The corporate kitchens such as the Green Mills and Kraft Foods were instrumental in the research about food. The American style adopts the many cultural and ethnic ways of cooking and channels them into brand new styles. Some of the foreign foods that have become American due to this process are the Italian spaghetti and the German hotdogs (Schlosser, 2001). The Italian traditional pizza now varies with style according to its American modern and popular form.

Many companies are now developing new products to simplify food preparation methods. It now becomes easier to prepare them. For instance, General Mills has been publishing a book called Betty Crocker’s Cookbook since the 1950s that act as a guide for preparing meals (NPR.org, 2014). The rise of the cable channels brought about celebrity chefs like Julia Child and Graham Kerr to showcase their cooking abilities to the Americans and all over the world. Much of today’s modern American cuisine has become regional. Many people have come to accept American food all over the world because of its simple preparation style cleanliness.

The soft drinks from Coca-Cola and its competition are mainly important for picnics and parties. Desserts are mainly for entertaining and impressing guests. They may include Lane Lake, peach cobbler, or bourbon balls. The classic deviled eggs are good for picnics.

The history of American food is rich with very many lessons. Since the pre-colonial period to date, there have been developments in the food. Most of the foreign foods have now become part of the American diet as a result of research and fusion. It is also acceptable all over the world.

Bauman College. (2011). Holiday food traditions – History, meaning, and nutrition . Web.

Long, L. (2015). Ethnic American food today: A cultural encyclopedia (2nd ed., p. 760).

Lanham, Maryland: Rowman & Littlefield Publishing Group, Inc. NPR.org. (2014). A journey through the history of American food in 100 bites . Web.

Olver, L. (2015). The food timeline–USA food history sources . Foodtimeline.org . Web.

Schlosser, E. (2001). Fast food nation (p. 356). Boston: Houghton Mifflin.

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Exploring the Rich Role of Food in American Culture

Food is an integral part of American culture, representing the diverse history and unique identity of our nation. From classic American dishes to regional specialties and innovative culinary trends, food has the power to bring people together and create a sense of community.

American culinary traditions have evolved over time, influenced by various cultural, social, and economic factors. These traditions offer a glimpse into the heart of American culture, reflecting the values and aspirations of our society.

In this article, we will embark on a journey through the fascinating world of American cuisine, exploring its rich history, varied flavors, and cultural significance. Join us as we uncover the intricate connections between American food and our sense of self.

Key Takeaways

• Food is an essential part of American culture, representing our diverse identity and history.
• American culinary traditions have evolved over time and continue to reflect the values and aspirations of our society.
• From classic American dishes to innovative culinary trends, American food has the power to bring people together and create a sense of community.
• Food in American culture is not only a means of sustenance but also a reflection of our national identity and shared experiences.
• The exploration of American food and its significance offers a unique perspective on our society, revealing the rich tapestry of our cultural heritage.

The Evolution of American Cuisine

American food history is a journey that spans centuries, from the humble origins of early colonial cooking to the fusion of diverse culinary traditions that make up our modern American cuisine. Popular American dishes are a reflection of the country’s rich heritage and the various cultural influences that have helped shape its regional cuisines.

Early American Cuisine

The earliest settlers in America brought with them a simple style of cooking, making do with limited ingredients and resources. Early colonial dishes consisted of hearty stews and meat pies that could be preserved for long periods. As the country grew and expanded, so did the diversity of its cuisine.

American Regional Cuisines

Today, American cuisine is a vibrant tapestry of regional flavors that reflect the country’s diverse cultural landscape. From the spicy Creole dishes of Louisiana to the hearty comfort foods of the Midwest, American regional cuisines offer a unique taste of local traditions and ingredients.

The Fusion of Cultural Influences

American cuisine has always been influenced by the many cultures that have contributed to its development. Italian, Mexican, and Asian flavors have been embraced and fused with traditional American dishes to create unique culinary creations such as Tex-Mex cuisine and California-style sushi rolls.

“The great thing about fusion is that it spawns new ideas and delights the taste buds with fresh and exciting flavors.” – Chef Roy Choi

As American food history continues to evolve, we can expect to see new and innovative dishes emerging from the fusion of diverse cultural influences.

Traditional American Recipes

American culinary traditions are deeply rooted in our history, and traditional American recipes have played a significant role in shaping our culinary identity. These iconic dishes have become beloved staples in American homes and restaurants, cherished for their rich history and delicious flavors.

Let’s take a closer look at some of the most popular traditional American recipes :

These dishes have become more than just recipes – they are a part of our cultural heritage. They represent our history, traditions, and values. Through the generations, we have passed down these recipes, each one carrying with it a unique story and connection to our past.

As we celebrate American culinary traditions, we honor the rich tapestry of flavors that make up our national identity. These traditional recipes will continue to be cherished, enjoyed, and passed down for years to come.

American Comfort Food: A Taste of Nostalgia

American comfort food has a way of transporting us to simpler times, evoking feelings of nostalgia and warmth. These dishes are not just about satisfying our hunger, but also our souls.

From classic mac and cheese to hearty chicken pot pie, comfort food is a reflection of our cultural identity, embodying the values of hospitality, family, and community. Whether it’s a cold winter night or a summer barbecue, nothing brings people together quite like a delicious, comforting meal.

The Classics

Some comfort food recipes have become iconic in American culture, passed down through generations and beloved by all. These classics include:

These recipes are more than just food; they are a connection to our past and a reminder of the values we hold dear.

Regional Comfort Foods

America’s diverse regional cuisines have given rise to a wide variety of unique comfort foods. From the spicy jambalaya of the South to the creamy clam chowder of the East Coast, each region has its own signature dishes that bring comfort and delight.

Here are some of the most popular regional comfort foods:

• New England Clam Chowder
• Texas Chili
• Shepherd’s Pie

The Future of Comfort Food

As American cuisine continues to evolve, so does comfort food. Chefs and home cooks alike are finding new ways to put a modern twist on classic recipes, incorporating fresh ingredients and unexpected flavors.

We’re seeing the rise of vegetarian and vegan comfort food, with dishes like vegan mac and cheese and vegetable pot pie gaining popularity. And with the pandemic forcing more people to cook at home, there has been a renewed interest in old-fashioned recipes and comfort foods.

“Comfort food is the equivalent of a warm hug in a bowl.”

No matter how comfort food evolves, it will always hold a special place in American culture, reminding us of our past and bringing us together in the present. So, go ahead and indulge in a little bit of nostalgia – your soul will thank you.

Regional Delights – Exploring American Food Diversity

America is famous for its diverse regional cuisines, each with distinct flavors and traditions. Whether you’re in the South, Midwest, East Coast, or West Coast, you’re likely to encounter unique dishes that reflect the local culture and history. Here are some of the most popular regional cuisines in America:

But that’s not all – American cuisine is constantly evolving, and new regional favorites are emerging all the time. From Tex-Mex cuisine in the Southwest to Hawaiian-style poke bowls on the West Coast, there’s always something new and delicious to discover.

So whether you’re a foodie looking to explore America’s diverse culinary landscape or simply craving a taste of home, there’s no shortage of delicious regional delights to savor.

Food Trends in America

Food trends in America reflect the changing tastes and shifting preferences of a diverse population. As dietary concerns and cultural influences continue to evolve, so does the American dining landscape. In this section, we will explore some of the latest culinary trends that are shaping the way we eat.

Farm-to-Table Movement

The farm-to-table movement has gained popularity in recent years, with more diners seeking out fresh, locally-sourced ingredients. This trend emphasizes the use of seasonal produce and sustainable farming practices, highlighting the importance of knowing where our food comes from.

Plant-Based Diets

Plant-based diets have also seen a surge in popularity, driven by concerns about animal welfare, sustainability, and health. From vegan fast food chains to plant-based meat alternatives, this trend shows no signs of slowing down.

Global Flavors

America’s love affair with ethnic cuisine continues to grow, with diners exploring a diverse range of global flavors. From Korean fried chicken to Peruvian ceviche, this trend highlights the exciting fusion of traditional culinary techniques with modern innovation.

Craft Beer and Artisanal Spirits

The craft beer and artisanal spirits movement is thriving, with microbreweries and small-batch distilleries popping up across the country. This trend emphasizes the importance of quality, small-batch production methods, and unique flavor profiles.

Online Food Culture

Online food culture has also played a significant role in shaping food trends in America . Social media platforms such as Instagram and TikTok have given rise to viral food trends, from whipped coffee to sushi burritos, highlighting the power of social media in shaping our culinary experiences.

American Food and Identity

Food is an essential aspect of American culture, reflecting our history, traditions, and values. American cuisine has evolved from a fusion of diverse cultural influences, blending flavors and techniques to create a unique culinary identity. From apple pie to hamburgers, food has become synonymous with our sense of self and our national pride.

The food we eat not only nourishes our bodies but also feeds our souls, connecting us to our roots and cultural heritage. Traditional American recipes such as fried chicken, barbecue, and soul food reflect the rich history of African American culture and the struggles of the Civil Rights Movement.

“Food is not just eating energy. It’s an experience.” – Guy Fieri

American cuisine also celebrates the diversity of its regional flavors, from the spicy Cajun dishes of Louisiana to the seafood delights of New England. Each region boasts a unique culinary tradition influenced by geography, climate, history, and cultural heritage.

Food has become an integral part of American celebrations and festivals, bringing people together through shared meals and cherished traditions. From Thanksgiving feasts to Fourth of July barbecues, food plays a central role in commemorating our national holidays and milestones.

Overall, American food reflects who we are as a nation, and our culinary traditions and heritage continue to evolve and shape our identity. As we explore the rich role of food in American culture , we gain a deeper appreciation for the diversity, unity, and strength that food brings to our country.

Culinary Fusion – Embracing Diversity

As a melting pot of cultures, American cuisine is a unique blend of culinary traditions from around the world. From Italian and Mexican flavors to Asian-inspired dishes, the fusion of different cultural influences has shaped American culinary traditions, making them diverse, flavorful, and ever-evolving.

One of the most significant examples of culinary fusion is Tex-Mex cuisine, a blend of Mexican and Texan flavors that emerged in the 19th century. Tex-Mex dishes, such as chili con carne, fajitas, and nachos, have become popular across America, showcasing the delicious combination of Mexican spices and Texan beef.

Another example of cultural fusion is the influence of Asian cuisine on American cooking. From Chinese stir-fries to Japanese sushi rolls, Asian-inspired dishes have become a staple of American cuisine. Even the classic American hamburger has been influenced by Asian flavors, with the introduction of the teriyaki burger and other variations.

The fusion of culinary traditions has also given rise to new culinary styles, such as fusion cuisine. Fusion cuisine blends different cultural influences to create innovative dishes with unique flavors and presentations. For example, fusion cuisine can combine traditional American dishes, such as mac and cheese, with Korean spices and herbs to create a new and exciting flavor profile.

Culinary fusion celebrates diversity and embraces the differences that make up America’s cultural landscape. It is a reflection of the country’s spirit of inclusivity and openness to new experiences.

The Rise of Food Movements

America’s food culture has been shaped not only by its history and diverse population but also by various food movements that have emerged throughout the years. These movements advocate for sustainable farming practices, organic produce, and the revival of traditional cooking methods.

One of the earliest movements was the farm-to-table movement, which gained popularity in the 1970s. It focuses on the use of locally sourced and seasonal ingredients, reducing the carbon footprint of food, and supporting local farmers. This movement has helped popularize farmers’ markets and encouraged the use of small-scale, organic farming practices, promoting healthier and more sustainable food choices.

Another movement that has gained momentum in recent years is the Slow Food movement. It was founded in Italy in 1986 and has since spread to over 160 countries, including the United States. The Slow Food movement aims to promote the enjoyment of local and traditional food, emphasizing the importance of quality over quantity. It also advocates for the preservation of regional culinary traditions and supports small-scale, sustainable food production.

The rise of food movements in America has sparked a growing interest in the origin and quality of food, leading to a greater appreciation for ethical and sustainable farming practices. As these movements gain momentum, they continue to shape American food culture and influence the way we think about the food we eat.

The Significance of Food in Celebrations and Festivals

Different cultures have diverse ways of celebrating their special occasions and festivals with food. In American culture, food plays an essential role in bringing people together, creating a sense of community and togetherness.

Although many American holidays and celebrations may differ in their origins, there is often a shared culinary tradition that brings people together. A good example is Thanksgiving – a holiday that celebrates the blessings of the year and brings families and friends together to share a meal. The traditional Thanksgiving meal consists of roasted turkey, stuffing, cranberry sauce, mashed potatoes, and pumpkin pie.

“Thanksgiving is more than just a meal; it is a time to express gratitude for our blessings and come together as a family,”

Other celebrations such as Christmas are also celebrated with traditional foods. Christmas traditions may vary from region to region and from family to family. In some parts of the country, it is customary to serve ham as the main dish, while in others, it might be turkey or even a roast.

The Symbolism of Foods in Celebrations

Many foods consumed during these celebrations and festivals have a symbolic meaning. For instance, the traditional fruitcake that features often in Christmas celebrations is thought to represent the three gifts the wise men brought to baby Jesus. Similarly, hot cross buns are eaten during Good Friday to signify the crucifixion of Jesus.

Other festivals such as Halloween, Independence Day, and Labor Day have their unique foods and drinks associated with them. For instance, on Halloween, candy and treats are shared among friends and family, while on Independence Day, barbecued foods such as hot dogs and hamburgers are often the norm.

Keeping the Culinary Traditions Alive

American culinary traditions are an essential part of the country’s cultural heritage, and many families take pride in carrying on their traditional cooking methods and recipes from generation to generation. This has given rise to a sense of nostalgia, particularly around festive seasons, as people tend to recall the tastes and smells associated with their favorite childhood dishes.

To keep the tradition alive, many families have recipe books that have been passed down from generation to generation. These recipe books are often a treasure trove of cherished family recipes that have stood the test of time.

Exploring Food Beyond Borders – American Cuisine Worldwide

American cuisine has a global impact, with American dishes and fast-food chains gaining popularity around the world. From burgers and fries to fried chicken and apple pie, American food has become an international sensation, with restaurants and diners from Paris to Tokyo serving up classic American fare.

The influence of American cuisine extends far beyond fast food, however. From Southern-style barbecue to New York-style pizza, American regional cuisines have been embraced by foodies worldwide, with gourmet restaurants in London, Sydney, and beyond offering their own interpretations of American classics.

The global popularity of American cuisine speaks to the universality of food as a language of culture and identity.

At the same time, the influence of world cuisine on American food cannot be ignored. The fusion of diverse culinary traditions has given rise to innovative new dishes that reflect America’s rich diversity, from Korean-inspired tacos to Italian-American fusion cuisine.

As American cuisine continues to evolve and adapt to changing tastes and cultural influences, its impact on the global culinary landscape remains an enduring testament to the power of food to unite people and cultures.

In conclusion, American food culture is a rich tapestry of flavors and traditions that reflect our history, identity, and values. From the evolution of American cuisine to the rise of food movements and culinary fusion, we have explored the various aspects that contribute to our culinary heritage.

Food has a unique way of bringing people together, and American cuisine is no exception. From traditional recipes to modern trends, our culinary landscape continues to evolve and adapt, constantly embracing new flavors and influences.

Unleash Your Culinary Curiosity

We hope that this article has inspired you to explore the diverse and vibrant world of American food. Whether you are a foodie, a chef, or simply an enthusiast, there is always something new to discover and appreciate.

So go ahead, indulge in the flavors that define our American experience and unleash your culinary curiosity. Happy eating!

What is the significance of food in American culture?

Food plays a vital role in American culture, shaping our national identity and bringing people together. It reflects our cultural heritage, history, and sense of pride.

How has American cuisine evolved over time?

American cuisine has evolved through the fusion of diverse cultural influences and the development of regional cuisines. It continues to adapt to changing tastes and culinary trends.

What are some traditional American recipes?

Some iconic traditional American recipes include apple pie, hamburgers, and Thanksgiving turkey. These dishes have become cherished culinary traditions in American culture.

What is American comfort food?

American comfort food includes dishes that evoke nostalgia and provide a sense of familiarity and warmth. Some beloved examples are mac and cheese, fried chicken, and meatloaf.

How does American food differ across regions?

America’s vast geographical expanse has given rise to diverse regional cuisines. Each region has its own unique flavors and specialties, such as Southern cooking or New England seafood.

What are some current food trends in America?

Current food trends in America include farm-to-table movements, plant-based diets, and the emphasis on organic and sustainable ingredients. These trends shape the dining landscape.

How does American food contribute to our sense of identity?

American food is intrinsically tied to our cultural heritage and national pride. It reflects who we are as individuals and as a nation, showcasing our diverse culinary traditions.

How has American cuisine embraced culinary fusion?

American cuisine celebrates diversity and embraces culinary fusion. It incorporates flavors from various cultures, such as Italian, Mexican, and Asian, creating a vibrant culinary landscape.

What are some notable food movements in American history?

Throughout history, food movements advocating for sustainable farming, organic produce, and traditional cooking methods have emerged. Examples include the farm-to-table and Slow Food movements.

How does food play a role in American celebrations and festivals?

Food plays a central role in American celebrations and festivals, bringing people together through shared meals and cherished culinary traditions. It adds significance to these occasions.

How has American cuisine influenced the world?

American cuisine has gained international popularity, with American dishes and fast-food chains reaching far beyond American borders. It has shaped international perceptions of American culture.

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Six brilliant student essays on the power of food to spark social change.

Read winning essays from our fall 2018 “Feeding Ourselves, Feeding Our Revolutions,” student writing contest.

For the Fall 2018 student writing competition, “Feeding Ourselves, Feeding Our Revolutions,” we invited students to read the YES! Magazine article, “Cooking Stirs the Pot for Social Change,”   by Korsha Wilson and respond to this writing prompt: If you were to host a potluck or dinner to discuss a challenge facing your community or country, what food would you cook? Whom would you invite? On what issue would you deliberate? 

The Winners

From the hundreds of essays written, these six—on anti-Semitism, cultural identity, death row prisoners, coming out as transgender, climate change, and addiction—were chosen as essay winners.  Be sure to read the literary gems and catchy titles that caught our eye.

Middle School Winner: India Brown High School Winner: Grace Williams University Winner: Lillia Borodkin Powerful Voice Winner: Paisley Regester Powerful Voice Winner: Emma Lingo Powerful Voice Winner: Hayden Wilson

Literary Gems Clever Titles

Middle School Winner: India Brown  

A Feast for the Future

Close your eyes and imagine the not too distant future: The Statue of Liberty is up to her knees in water, the streets of lower Manhattan resemble the canals of Venice, and hurricanes arrive in the fall and stay until summer. Now, open your eyes and see the beautiful planet that we will destroy if we do not do something. Now is the time for change. Our future is in our control if we take actions, ranging from small steps, such as not using plastic straws, to large ones, such as reducing fossil fuel consumption and electing leaders who take the problem seriously.

 Hosting a dinner party is an extraordinary way to publicize what is at stake. At my potluck, I would serve linguini with clams. The clams would be sautéed in white wine sauce. The pasta tossed with a light coat of butter and topped with freshly shredded parmesan. I choose this meal because it cannot be made if global warming’s patterns persist. Soon enough, the ocean will be too warm to cultivate clams, vineyards will be too sweltering to grow grapes, and wheat fields will dry out, leaving us without pasta.

I think that giving my guests a delicious meal and then breaking the news to them that its ingredients would be unattainable if Earth continues to get hotter is a creative strategy to initiate action. Plus, on the off chance the conversation gets drastically tense, pasta is a relatively difficult food to throw.

In YES! Magazine’s article, “Cooking Stirs the Pot for Social Change,” Korsha Wilson says “…beyond the narrow definition of what cooking is, you can see that cooking is and has always been an act of resistance.” I hope that my dish inspires people to be aware of what’s at stake with increasing greenhouse gas emissions and work toward creating a clean energy future.

 My guest list for the potluck would include two groups of people: local farmers, who are directly and personally affected by rising temperatures, increased carbon dioxide, drought, and flooding, and people who either do not believe in human-caused climate change or don’t think it affects anyone. I would invite the farmers or farm owners because their jobs and crops are dependent on the weather. I hope that after hearing a farmer’s perspective, climate-deniers would be awakened by the truth and more receptive to the effort to reverse these catastrophic trends.

Earth is a beautiful planet that provides everything we’ll ever need, but because of our pattern of living—wasteful consumption, fossil fuel burning, and greenhouse gas emissions— our habitat is rapidly deteriorating. Whether you are a farmer, a long-shower-taking teenager, a worker in a pollution-producing factory, or a climate-denier, the future of humankind is in our hands. The choices we make and the actions we take will forever affect planet Earth.

 India Brown is an eighth grader who lives in New York City with her parents and older brother. She enjoys spending time with her friends, walking her dog, Morty, playing volleyball and lacrosse, and swimming.

High School Winner: Grace Williams

Apple Pie Embrace

It’s 1:47 a.m. Thanksgiving smells fill the kitchen. The sweet aroma of sugar-covered apples and buttery dough swirls into my nostrils. Fragrant orange and rosemary permeate the room and every corner smells like a stroll past the open door of a French bakery. My eleven-year-old eyes water, red with drowsiness, and refocus on the oven timer counting down. Behind me, my mom and aunt chat to no end, fueled by the seemingly self-replenishable coffee pot stashed in the corner. Their hands work fast, mashing potatoes, crumbling cornbread, and covering finished dishes in a thin layer of plastic wrap. The most my tired body can do is sit slouched on the backless wooden footstool. I bask in the heat escaping under the oven door.

 As a child, I enjoyed Thanksgiving and the preparations that came with it, but it seemed like more of a bridge between my birthday and Christmas than an actual holiday. Now, it’s a time of year I look forward to, dedicated to family, memories, and, most importantly, food. What I realized as I grew older was that my homemade Thanksgiving apple pie was more than its flaky crust and soft-fruit center. This American food symbolized a rite of passage, my Iraqi family’s ticket to assimilation. 

 Some argue that by adopting American customs like the apple pie, we lose our culture. I would argue that while American culture influences what my family eats and celebrates, it doesn’t define our character. In my family, we eat Iraqi dishes like mesta and tahini, but we also eat Cinnamon Toast Crunch for breakfast. This doesn’t mean we favor one culture over the other; instead, we create a beautiful blend of the two, adapting traditions to make them our own.

 That said, my family has always been more than the “mashed potatoes and turkey” type.

My mom’s family immigrated to the United States in 1976. Upon their arrival, they encountered a deeply divided America. Racism thrived, even after the significant freedoms gained from the Civil Rights Movement a few years before. Here, my family was thrust into a completely unknown world: they didn’t speak the language, they didn’t dress normally, and dinners like riza maraka seemed strange in comparison to the Pop Tarts and Oreos lining grocery store shelves.

 If I were to host a dinner party, it would be like Thanksgiving with my Chaldean family. The guests, my extended family, are a diverse people, distinct ingredients in a sweet potato casserole, coming together to create a delicious dish.

In her article “Cooking Stirs the Pot for Social Change,” Korsha Wilson writes, “each ingredient that we use, every technique, every spice tells a story about our access, our privilege, our heritage, and our culture.” Voices around the room will echo off the walls into the late hours of the night while the hot apple pie steams at the table’s center.

We will play concan on the blanketed floor and I’ll try to understand my Toto, who, after forty years, still speaks broken English. I’ll listen to my elders as they tell stories about growing up in Unionville, Michigan, a predominately white town where they always felt like outsiders, stories of racism that I have the privilege not to experience. While snacking on sunflower seeds and salted pistachios, we’ll talk about the news- how thousands of people across the country are protesting for justice among immigrants. No one protested to give my family a voice.

Our Thanksgiving food is more than just sustenance, it is a physical representation of my family ’s blended and ever-changing culture, even after 40 years in the United States. No matter how the food on our plates changes, it will always symbolize our sense of family—immediate and extended—and our unbreakable bond.

Grace Williams, a student at Kirkwood High School in Kirkwood, Missouri, enjoys playing tennis, baking, and spending time with her family. Grace also enjoys her time as a writing editor for her school’s yearbook, the Pioneer. In the future, Grace hopes to continue her travels abroad, as well as live near extended family along the sunny beaches of La Jolla, California.

University Winner: Lillia Borodkin

Nourishing Change After Tragedy Strikes

In the Jewish community, food is paramount. We often spend our holidays gathered around a table, sharing a meal and reveling in our people’s story. On other sacred days, we fast, focusing instead on reflection, atonement, and forgiveness.

As a child, I delighted in the comfort of matzo ball soup, the sweetness of hamantaschen, and the beauty of braided challah. But as I grew older and more knowledgeable about my faith, I learned that the origins of these foods are not rooted in joy, but in sacrifice.

The matzo of matzo balls was a necessity as the Jewish people did not have time for their bread to rise as they fled slavery in Egypt. The hamantaschen was an homage to the hat of Haman, the villain of the Purim story who plotted the Jewish people’s destruction. The unbaked portion of braided challah was tithed by commandment to the kohen  or priests. Our food is an expression of our history, commemorating both our struggles and our triumphs.

As I write this, only days have passed since eleven Jews were killed at the Tree of Life Synagogue in Pittsburgh. These people, intending only to pray and celebrate the Sabbath with their community, were murdered simply for being Jewish. This brutal event, in a temple and city much like my own, is a reminder that anti-Semitism still exists in this country. A reminder that hatred of Jews, of me, my family, and my community, is alive and flourishing in America today. The thought that a difference in religion would make some believe that others do not have the right to exist is frightening and sickening.  

 This is why, if given the chance, I would sit down the entire Jewish American community at one giant Shabbat table. I’d serve matzo ball soup, pass around loaves of challah, and do my best to offer comfort. We would take time to remember the beautiful souls lost to anti-Semitism this October and the countless others who have been victims of such hatred in the past. I would then ask that we channel all we are feeling—all the fear, confusion, and anger —into the fight.

As suggested in Korsha Wilson’s “Cooking Stirs the Pot for Social Change,” I would urge my guests to direct our passion for justice and the comfort and care provided by the food we are eating into resisting anti-Semitism and hatred of all kinds.

We must use the courage this sustenance provides to create change and honor our people’s suffering and strength. We must remind our neighbors, both Jewish and non-Jewish, that anti-Semitism is alive and well today. We must shout and scream and vote until our elected leaders take this threat to our community seriously. And, we must stand with, support, and listen to other communities that are subjected to vengeful hate today in the same way that many of these groups have supported us in the wake of this tragedy.

This terrible shooting is not the first of its kind, and if conflict and loathing are permitted to grow, I fear it will not be the last. While political change may help, the best way to target this hate is through smaller-scale actions in our own communities.

It is critical that we as a Jewish people take time to congregate and heal together, but it is equally necessary to include those outside the Jewish community to build a powerful crusade against hatred and bigotry. While convening with these individuals, we will work to end the dangerous “otherizing” that plagues our society and seek to understand that we share far more in common than we thought. As disagreements arise during our discussions, we will learn to respect and treat each other with the fairness we each desire. Together, we shall share the comfort, strength, and courage that traditional Jewish foods provide and use them to fuel our revolution. 

We are not alone in the fight despite what extremists and anti-semites might like us to believe.  So, like any Jew would do, I invite you to join me at the Shabbat table. First, we will eat. Then, we will get to work.  

Lillia Borodkin is a senior at Kent State University majoring in Psychology with a concentration in Child Psychology. She plans to attend graduate school and become a school psychologist while continuing to pursue her passion for reading and writing. Outside of class, Lillia is involved in research in the psychology department and volunteers at the Women’s Center on campus.   

Powerful Voice Winner: Paisley Regester

As a kid, I remember asking my friends jokingly, ”If you were stuck on a deserted island, what single item of food would you bring?” Some of my friends answered practically and said they’d bring water. Others answered comically and said they’d bring snacks like Flamin’ Hot Cheetos or a banana. However, most of my friends answered sentimentally and listed the foods that made them happy. This seems like fun and games, but what happens if the hypothetical changes? Imagine being asked, on the eve of your death, to choose the final meal you will ever eat. What food would you pick? Something practical? Comical? Sentimental?  

This situation is the reality for the 2,747 American prisoners who are currently awaiting execution on death row. The grim ritual of “last meals,” when prisoners choose their final meal before execution, can reveal a lot about these individuals and what they valued throughout their lives.

It is difficult for us to imagine someone eating steak, lobster tail, apple pie, and vanilla ice cream one moment and being killed by state-approved lethal injection the next. The prisoner can only hope that the apple pie he requested tastes as good as his mom’s. Surprisingly, many people in prison decline the option to request a special last meal. We often think of food as something that keeps us alive, so is there really any point to eating if someone knows they are going to die?

“Controlling food is a means of controlling power,” said chef Sean Sherman in the YES! Magazine article “Cooking Stirs the Pot for Social Change,” by Korsha Wilson. There are deeper stories that lie behind the final meals of individuals on death row.

I want to bring awareness to the complex and often controversial conditions of this country’s criminal justice system and change the common perception of prisoners as inhuman. To accomplish this, I would host a potluck where I would recreate the last meals of prisoners sentenced to death.

In front of each plate, there would be a place card with the prisoner’s full name, the date of execution, and the method of execution. These meals could range from a plate of fried chicken, peas with butter, apple pie, and a Dr. Pepper, reminiscent of a Sunday dinner at Grandma’s, to a single olive.

Seeing these meals up close, meals that many may eat at their own table or feed to their own kids, would force attendees to face the reality of the death penalty. It will urge my guests to look at these individuals not just as prisoners, assigned a number and a death date, but as people, capable of love and rehabilitation.  

This potluck is not only about realizing a prisoner’s humanity, but it is also about recognizing a flawed criminal justice system. Over the years, I have become skeptical of the American judicial system, especially when only seven states have judges who ethnically represent the people they serve. I was shocked when I found out that the officers who killed Michael Brown and Anthony Lamar Smith were exonerated for their actions. How could that be possible when so many teens and adults of color have spent years in prison, some even executed, for crimes they never committed?  

Lawmakers, police officers, city officials, and young constituents, along with former prisoners and their families, would be invited to my potluck to start an honest conversation about the role and application of inequality, dehumanization, and racism in the death penalty. Food served at the potluck would represent the humanity of prisoners and push people to acknowledge that many inmates are victims of a racist and corrupt judicial system.

Recognizing these injustices is only the first step towards a more equitable society. The second step would be acting on these injustices to ensure that every voice is heard, even ones separated from us by prison walls. Let’s leave that for the next potluck, where I plan to serve humble pie.

Paisley Regester is a high school senior and devotes her life to activism, the arts, and adventure. Inspired by her experiences traveling abroad to Nicaragua, Mexico, and Scotland, Paisley hopes to someday write about the diverse people and places she has encountered and share her stories with the rest of the world.

Powerful Voice Winner: Emma Lingo

The Empty Seat

“If you aren’t sober, then I don’t want to see you on Christmas.”

Harsh words for my father to hear from his daughter but words he needed to hear. Words I needed him to understand and words he seemed to consider as he fiddled with his wine glass at the head of the table. Our guests, my grandma, and her neighbors remained resolutely silent. They were not about to defend my drunken father–or Charles as I call him–from my anger or my ultimatum.

This was the first dinner we had had together in a year. The last meal we shared ended with Charles slopping his drink all over my birthday presents and my mother explaining heroin addiction to me. So, I wasn’t surprised when Charles threw down some liquid valor before dinner in anticipation of my anger. If he wanted to be welcomed on Christmas, he needed to be sober—or he needed to be gone.

Countless dinners, holidays, and birthdays taught me that my demands for sobriety would fall on deaf ears. But not this time. Charles gave me a gift—a one of a kind, limited edition, absolutely awkward treat. One that I didn’t know how to deal with at all. Charles went home that night, smacked a bright red bow on my father, and hand-delivered him to me on Christmas morning.

He arrived for breakfast freshly showered and looking flustered. He would remember this day for once only because his daughter had scolded him into sobriety. Dad teetered between happiness and shame. Grandma distracted us from Dad’s presence by bringing the piping hot bacon and biscuits from the kitchen to the table, theatrically announcing their arrival. Although these foods were the alleged focus of the meal, the real spotlight shined on the unopened liquor cabinet in my grandma’s kitchen—the cabinet I know Charles was begging Dad to open.

I’ve isolated myself from Charles. My family has too. It means we don’t see Dad, but it’s the best way to avoid confrontation and heartache. Sometimes I find myself wondering what it would be like if we talked with him more or if he still lived nearby. Would he be less inclined to use? If all families with an addict tried to hang on to a relationship with the user, would there be fewer addicts in the world? Christmas breakfast with Dad was followed by Charles whisking him away to Colorado where pot had just been legalized. I haven’t talked to Dad since that Christmas.

As Korsha Wilson stated in her YES! Magazine article, “Cooking Stirs the Pot for Social Change,” “Sometimes what we don’t cook says more than what we do cook.” When it comes to addiction, what isn’t served is more important than what is. In quiet moments, I like to imagine a meal with my family–including Dad. He’d have a spot at the table in my little fantasy. No alcohol would push him out of his chair, the cigarettes would remain seated in his back pocket, and the stench of weed wouldn’t invade the dining room. Fruit salad and gumbo would fill the table—foods that Dad likes. We’d talk about trivial matters in life, like how school is going and what we watched last night on TV.

Dad would feel loved. We would connect. He would feel less alone. At the end of the night, he’d walk me to the door and promise to see me again soon. And I would believe him.

Emma Lingo spends her time working as an editor for her school paper, reading, and being vocal about social justice issues. Emma is active with many clubs such as Youth and Government, KHS Cares, and Peer Helpers. She hopes to be a journalist one day and to be able to continue helping out people by volunteering at local nonprofits.

Powerful Voice Winner: Hayden Wilson

Bittersweet Reunion

I close my eyes and envision a dinner of my wildest dreams. I would invite all of my relatives. Not just my sister who doesn’t ask how I am anymore. Not just my nephews who I’m told are too young to understand me. No, I would gather all of my aunts, uncles, and cousins to introduce them to the me they haven’t met.

For almost two years, I’ve gone by a different name that most of my family refuses to acknowledge. My aunt, a nun of 40 years, told me at a recent birthday dinner that she’d heard of my “nickname.” I didn’t want to start a fight, so I decided not to correct her. Even the ones who’ve adjusted to my name have yet to recognize the bigger issue.

Last year on Facebook, I announced to my friends and family that I am transgender. No one in my family has talked to me about it, but they have plenty to say to my parents. I feel as if this is about my parents more than me—that they’ve made some big parenting mistake. Maybe if I invited everyone to dinner and opened up a discussion, they would voice their concerns to me instead of my parents.

I would serve two different meals of comfort food to remind my family of our good times. For my dad’s family, I would cook heavily salted breakfast food, the kind my grandpa used to enjoy. He took all of his kids to IHOP every Sunday and ordered the least healthy option he could find, usually some combination of an overcooked omelet and a loaded Classic Burger. For my mom’s family, I would buy shakes and burgers from Hardee’s. In my grandma’s final weeks, she let aluminum tins of sympathy meals pile up on her dining table while she made my uncle take her to Hardee’s every day.

In her article on cooking and activism, food writer Korsha Wilson writes, “Everyone puts down their guard over a good meal, and in that space, change is possible.” Hopefully the same will apply to my guests.

When I first thought of this idea, my mind rushed to the endless negative possibilities. My nun-aunt and my two non-nun aunts who live like nuns would whip out their Bibles before I even finished my first sentence. My very liberal, state representative cousin would say how proud she is of the guy I’m becoming, but this would trigger my aunts to accuse her of corrupting my mind. My sister, who has never spoken to me about my genderidentity, would cover her children’s ears and rush them out of the house. My Great-Depression-raised grandparents would roll over in their graves, mumbling about how kids have it easy nowadays.

After mentally mapping out every imaginable terrible outcome this dinner could have, I realized a conversation is unavoidable if I want my family to accept who I am. I long to restore the deep connection I used to have with them. Though I often think these former relationships are out of reach, I won’t know until I try to repair them. For a year and a half, I’ve relied on Facebook and my parents to relay messages about my identity, but I need to tell my own story.

At first, I thought Korsha Wilson’s idea of a cooked meal leading the way to social change was too optimistic, but now I understand that I need to think more like her. Maybe, just maybe, my family could all gather around a table, enjoy some overpriced shakes, and be as close as we were when I was a little girl.

 Hayden Wilson is a 17-year-old high school junior from Missouri. He loves writing, making music, and painting. He’s a part of his school’s writing club, as well as the GSA and a few service clubs.

 Literary Gems

We received many outstanding essays for the Fall 2018 Writing Competition. Though not every participant can win the contest, we’d like to share some excerpts that caught our eye.

Thinking of the main staple of the dish—potatoes, the starchy vegetable that provides sustenance for people around the globe. The onion, the layers of sorrow and joy—a base for this dish served during the holidays.  The oil, symbolic of hope and perseverance. All of these elements come together to form this delicious oval pancake permeating with possibilities. I wonder about future possibilities as I flip the latkes.

—Nikki Markman, University of San Francisco, San Francisco, California

The egg is a treasure. It is a fragile heart of gold that once broken, flows over the blemishless surface of the egg white in dandelion colored streams, like ribbon unraveling from its spool.

—Kaylin Ku, West Windsor-Plainsboro High School South, Princeton Junction, New Jersey

If I were to bring one food to a potluck to create social change by addressing anti-Semitism, I would bring gefilte fish because it is different from other fish, just like the Jews are different from other people.  It looks more like a matzo ball than fish, smells extraordinarily fishy, and tastes like sweet brine with the consistency of a crab cake.

—Noah Glassman, Ethical Culture Fieldston School,  Bronx, New York

I would not only be serving them something to digest, I would serve them a one-of-a-kind taste of the past, a taste of fear that is felt in the souls of those whose home and land were taken away, a taste of ancestral power that still lives upon us, and a taste of the voices that want to be heard and that want the suffering of the Natives to end.

—Citlalic Anima Guevara, Wichita North High School, Wichita, Kansas

It’s the one thing that your parents make sure you have because they didn’t.  Food is what your mother gives you as she lies, telling you she already ate. It’s something not everybody is fortunate to have and it’s also what we throw away without hesitation.  Food is a blessing to me, but what is it to you?

—Mohamed Omar, Kirkwood High School, Kirkwood, Missouri

Filleted and fried humphead wrasse, mangrove crab with coconut milk, pounded taro, a whole roast pig, and caramelized nuts—cuisines that will not be simplified to just “food.” Because what we eat is the diligence and pride of our people—a culture that has survived and continues to thrive.

—Mayumi Remengesau, University of San Francisco, San Francisco, California

Some people automatically think I’m kosher or ask me to say prayers in Hebrew.  However, guess what? I don’t know many prayers and I eat bacon.

—Hannah Reing, Ethical Culture Fieldston School, The Bronx, New York

Everything was placed before me. Rolling up my sleeves I started cracking eggs, mixing flour, and sampling some chocolate chips, because you can never be too sure. Three separate bowls. All different sizes. Carefully, I tipped the smallest, and the medium-sized bowls into the biggest. Next, I plugged in my hand-held mixer and flicked on the switch. The beaters whirl to life. I lowered it into the bowl and witnessed the creation of something magnificent. Cookie dough.

—Cassandra Amaya, Owen Goodnight Middle School, San Marcos, Texas

Biscuits and bisexuality are both things that are in my life…My grandmother’s biscuits are the best: the good old classic Southern biscuits, crunchy on the outside, fluffy on the inside. Except it is mostly Southern people who don’t accept me.

—Jaden Huckaby, Arbor Montessori, Decatur, Georgia

We zest the bright yellow lemons and the peels of flavor fall lightly into the batter.  To make frosting, we keep adding more and more powdered sugar until it looks like fluffy clouds with raspberry seed rain.

—Jane Minus, Ethical Culture Fieldston School, Bronx, New York

Tamales for my grandma, I can still remember her skillfully spreading the perfect layer of masa on every corn husk, looking at me pitifully as my young hands fumbled with the corn wrapper, always too thick or too thin.

—Brenna Eliaz, San Marcos High School, San Marcos, Texas

Just like fry bread, MRE’s (Meals Ready to Eat) remind New Orleanians and others affected by disasters of the devastation throughout our city and the little amount of help we got afterward.

—Madeline Johnson, Spring Hill College, Mobile, Alabama

I would bring cream corn and buckeyes and have a big debate on whether marijuana should be illegal or not.

—Lillian Martinez, Miller Middle School, San Marcos, Texas

We would finish the meal off with a delicious apple strudel, topped with schlag, schlag, schlag, more schlag, and a cherry, and finally…more schlag (in case you were wondering, schlag is like whipped cream, but 10 times better because it is heavier and sweeter).

—Morgan Sheehan, Ethical Culture Fieldston School, Bronx, New York

Clever Titles

This year we decided to do something different. We were so impressed by the number of catchy titles that we decided to feature some of our favorites. 

“Eat Like a Baby: Why Shame Has No Place at a Baby’s Dinner Plate”

—Tate Miller, Wichita North High School, Wichita, Kansas 

“The Cheese in Between”

—Jedd Horowitz, Ethical Culture Fieldston School, Bronx, New York

“Harvey, Michael, Florence or Katrina? Invite Them All Because Now We Are Prepared”

—Molly Mendoza, Spring Hill College, Mobile, Alabama

“Neglecting Our Children: From Broccoli to Bullets”

—Kylie Rollings, Kirkwood High School, Kirkwood, Missouri  

“The Lasagna of Life”

—Max Williams, Wichita North High School, Wichita, Kansas

“Yum, Yum, Carbon Dioxide In Our Lungs”

—Melanie Eickmeyer, Kirkwood High School, Kirkwood, Missouri

“My Potluck, My Choice”

—Francesca Grossberg, Ethical Culture Fieldston School, Bronx, New York

“Trumping with Tacos”

—Maya Goncalves, Lincoln Middle School, Ypsilanti, Michigan

“Quiche and Climate Change”

—Bernie Waldman, Ethical Culture Fieldston School, Bronx, New York

“Biscuits and Bisexuality”

“W(health)”

—Miles Oshan, San Marcos High School, San Marcos, Texas

“Bubula, Come Eat!”

—Jordan Fienberg, Ethical Culture Fieldston School,  Bronx, New York

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The Essence of American Food

This essay about American food explores the diverse and evolving nature of the nation’s cuisine, highlighting its origins from a blend of various culinary traditions brought by immigrants, Native Americans, and African slaves. It discusses how American cuisine is a reflection of the country’s history of convergence and adaptation, with examples like barbecue, gumbo, and jambalaya illustrating the integration of different cultures. The essay also touches on the significance of diners as symbols of America’s melting pot and the recent farm-to-table movement’s emphasis on regional cooking and ingredient sourcing. Ultimately, it presents American food as a vibrant expression of cultural assimilation and innovation, mirroring the complex identity of the United States itself and underscoring the role of food in bringing people together and fostering unity.

How it works

When one poses the question, “What is American food?” the answer stretches far beyond the simplistic view of hamburgers and apple pie. American cuisine, much like the nation itself, is a rich tapestry woven from the diverse culinary traditions of the people who have made the country their home. This essay explores the multifaceted nature of American food, illustrating how it encapsulates the history, diversity, and ingenuity of the United States.

At its core, American cuisine is a story of convergence and adaptation.

From the Native American staples of corn, beans, and squash, known as the “Three Sisters,” to the influence of European settlers, African slaves, and subsequent waves of immigrants from around the globe, each group has contributed ingredients, techniques, and dishes that have been blended and reinvented into something uniquely American. This process of culinary evolution reflects the broader cultural and historical journey of the nation.

Take, for instance, the barbecue, a method of cooking that traces its roots back to the indigenous peoples of the Caribbean and was adapted and refined in the American South. Barbecue is not just a way to prepare food; it’s a cultural event that embodies the spirit of community and celebration in American life. Similarly, dishes like gumbo, jambalaya, and cioppino underscore the influence of French, Spanish, and Italian cuisines, respectively, each adapted to local ingredients and tastes, creating flavors that are distinctly American while paying homage to their origins.

The concept of the melting pot is nowhere more evident than in the American diner, a place where one can find dishes ranging from Italian spaghetti to Chinese chop suey, all under one roof. This eclecticism is a hallmark of American food, demonstrating an openness to different cultures and a willingness to incorporate and innovate. The diner, much like American cuisine itself, is a testament to the nation’s immigrant heritage and its ongoing dialogue between tradition and creativity.

Moreover, the rise of the farm-to-table movement and the increasing emphasis on regional cooking highlight a growing appreciation for the quality and origin of ingredients, as well as a deeper exploration of America’s own regional culinary identities. From the seafood of New England to the Tex-Mex of the Southwest, these regional flavors contribute to the ever-expanding definition of American cuisine, showcasing the local diversity that feeds into the national palate.

In conclusion, American food defies simple categorization, standing instead as a vibrant example of cultural assimilation and innovation. It is a cuisine that is constantly evolving, absorbing influences from the newest arrivals while reinterpreting its own history and traditions. To understand American food is to understand America itself: a nation built on diversity, strength in unity, and an enduring spirit of innovation. As American cuisine continues to evolve, it remains a delicious reminder of the country’s complex identity and the universal language of food that brings people together.

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Food Essay for Students and Children

500+ words essay on food.

Food is the basic human need to stay alive. Moreover, it is the need of every living organism . Therefore it is important that we should not waste food. Our world consists of different types of cultures. These cultures have varieties of dishes of food in them.

Thus, all the dishes have different taste. Furthermore, our nature provides us a variety of food. From fruits to vegetables, from Dairy food to seafood everything is available. Different countries have their own specialty of dishes. Therefore some of them are below:

World-famous Cuisines

Italian Cuisines – Italian cuisines is one of the most popular cuisines around the world. Moreover, it is widely available in our India too. Dishes like pizza, pasta, and lasagna own a special place in the hearts’ of people.

Furthermore, restaurants like Dominos and Pizza hut are available all over the country. People of every age love the taste of these Italian dishes. Also, Italian dishes are famous for their’ cheese filling. Every dish is load with cheese. Which enhances the taste of these Italian dishes.

Indian cuisine – Indian cuisine is always filled with a lot of herbs and spices. Furthermore, the specialty of Indian dishes is, it is always filled with curries. Whether veg or non-veg the dishes are in curry form. Moreover, Indian cuisine has so many varieties of food that has further branches. The Branch consists of Mughal cuisine which is mostly of non-vegetarian dishes. Also, almost every Indian love Muglia dishes.

Chinese Cuisine – Chinese cuisine in India is also very popular. There are many Chinese theme-based restaurants here. Moreover, in these restaurants Chinese are preferable chefs because they can only give the perfect Chinese blend. Chinese cuisines have a wide variety of dishes. Some of them are Chinese noodles, fried rice, Dumplings, etc. Dumplings have a different name here. They go by the name of momos in India and people love the taste of it.

These were some of the favorites of Indian people. Moreover, these are in almost every part of the city. You can find it anywhere, whether be it in 5-star restaurants or at the side of the street as street foods.

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Importance of Food in Our Life

We cannot deny the importance of food in our lives. As it is the basic need to survive. Yet some people waste not thinking that there are still some people that do not get any of it. We should always be careful while taking a meal on our plates.

In other words, we should take only that much that our stomach can allow. Or else there will be wasting of food . In India there are many people living in slums, they do not have proper shelter. Moreover, they are not able to have even a one-time meal. They starve for days and are always in a state of sickness.

Many children are there on roads who are laboring to get a daily meal. After seeing conditions like these people should not dare to waste food. Moreover, we should always provide food to the needy ones as much as we can.

Q1. Name any two different types of cuisines available in India.

A1. The two different types of cuisines available in India are Italian and Chinese cuisine. These are famous apart from Indian cuisine.

Q2. How can we not waste food?

A2. You cannot waste food by taking only a sufficient amount of it. Moreover, people should seal pack the leftover food and give it to the beggars. So that they can at least stay healthy and not starve.

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Home — Essay Samples — Nursing & Health — Nutrition — Michael Pollan Unhappy Meal Analysis

Michael Pollan Unhappy Meal Analysis

• Categories: Nutrition

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Words: 541 |

Published: Mar 13, 2024

Words: 541 | Page: 1 | 3 min read

• Pollan, Michael. "Unhappy Meal." The New York Times, 2003.

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The Kitchen Debate

• July 25, 1959

Introduction

In the summer of 1959, Vice President Richard Nixon traveled to Moscow to formally open the American National Exhibit, a fair sponsored by the United States to show the Soviet people how Americans lived. Soviet Premier Nikita Khrushchev accompanied Nixon on a tour of the exhibit, with a team of journalists and photographers trailing them. The so-called Kitchen Debate was actually an unscripted series of exchanges between the two leaders about the merits and flaws of their respective economies and political systems. (One exchange came during a visit to the model American kitchen featured in the exhibit.)

Nixon and Khrushchev remained in good spirits as they argued; both leaders were mindful that their conversation was being captured using the new technology of color television and video recording. For Nixon, the encounter offered an opportunity to praise American technology, capitalism, and the high standard of living in the U.S. He observed that the debate itself showed the power and importance of free expression. For Khrushchev, the exchange allowed him to question how advanced the United States really was and to praise the communist system. The international attention the Kitchen Debate received showed the significant role that ideas and communication played in the Cold War.

Source: There is no complete record of all of Nixon and Khrushchev’s conversations, and versions vary. The first excerpt below is a transcription from a CSPAN video of the conversation between Nixon and Khrushchev when they met to attend the exhibit; Richard Nixon and Nikita Khrushchev, “Kitchen Debate,” July 24, 1959, CSPAN. Available at https://goo.gl/i4SCP5 . The second, shorter excerpt is from “The Two Worlds: A Day-Long Debate,” New York Times, July 25, 1959, 1, 3.

Interviewer: Tell us your general impressions of the exhibits.

Khrushchev: In speaking about impressions, it is now obvious that the builders haven’t managed to complete their construction and the exhibits are not yet in place. Therefore, it is hard to comment, because what we see is the construction process rather than the exhibits we’d like to see. But I think that everything will be in place in a few hours and it will be a good exhibition. Regarding our wishes, we wish America the very best to show its goods, products, and abilities, great abilities and we will gladly look and learn. Not only will we learn, but we also can show and do show you what we do. This will contribute to improved relations between our countries and among all countries to ensure peace throughout the world. We want only to live in peace and friendship with Americans because we are the most powerful nations. If we are friends then other countries will be friends. If someone tries to be a little bellicose then we can tug his ear a little and we can say “Don’t you dare!” We can’t be at war. These are times of nuclear weapons. A fool may start this war and a wise man won’t be able to end that war. Hence, these are our guiding principles in policy, domestic and international. We wish you success in demonstrating America’s capabilities and then we will be impressed.  How long has America existed? Is it 300 years?

Unknown third party: 150 years of independence.

Khrushchev: Then we’ll say America has existed 150 years and here is its level. We have existed almost 42 years and in another 7 years we will be on the same level as America. And then we’ll move on ahead. When we pass you along the way we’ll greet you amicably like this. [Khrushchev waves his hand.] Then if you like, we can stop and invite you to catch up. The question of social structure and well-being – you want to do that under capitalism? Well, you live as you wish. It’s your business. That’s a domestic issue and it doesn’t concern us. We can feel sorry for you because you don’t understand. Well then, live as you like. I’d like to say what is most important today. We are happy that the Vice President Mr. Nixon has arrived in Moscow for the opening of the exhibition. I personally express gratitude and on my colleagues’ behalf, that Mr. President has sent me a message, which I haven’t read yet, but I believe in advance that he sends warm wishes. I express gratitude to the messenger, and I hope you enjoy your visit . . . .

Interviewer: Mr. Vice President, from what you have seen of our exhibition how do you think it’s going to impress the people here of the Soviet Union?

Nixon: Well I have not had much of an opportunity to see it yet, but I’ve seen a great number of photographers, as of course has the president and the prime minister. I think though that from what I have seen it’s a very effective exhibit, and it’s one that will cause a great deal of interest. I might say that this morning I . . . went down to visit a market . . . where the farmers from various outskirts of the city bring in their items to sell. As I was talking to them some of them came up to me and asked where they could get tickets to see the exhibition. I didn’t have any with me at the time, but I made arrangements to have some sent down to the manager of the market. I can only say that there was a great deal of interest among these people who were workers and farmers et cetera. I would imagine that the exhibition from that standpoint will therefore be a considerable success. As far as Mr. Khrushchev’s comments just now, they are in the tradition we learned to expect from him of speaking extemporaneously and frankly whenever he has an opportunity. And I’m glad that he did so on our color television at such a time as this. Of course later on we will both have the opportunity to speak later this evening and consequently I will not comment on the various subjects he raised at this point, except to say this. This, Mr. Khrushchev is one of the most advanced developments in communication that we have, at least, in our country. It is color television, of course. It is, as you will see in a few minutes, when you will see the tape of your speech and my comments in a few minutes, it is one of the best means of communication that has been developed and I can only say that if this competition that you have thus described so effectively, in which you plan to outstrip us, particularly in the production of consumer goods, if this competition is to do the best for our people, and for people everywhere, there must be a free exchange of ideas. There are some instances where you may be ahead of us, for example in the development of the thrust of your rockets for the exploration of outer space. There may be other areas, such as in color television, where we are ahead of you. In order for both of our peoples to. . .

Khrushchev: What do you mean, ahead? No, never. We’ve beaten you in rockets and in this technology we’re ahead of you too.

Nixon: Wait until you see the picture.

Khrushchev: Good!

Interviewer: It will be interesting for you to know that this program is being recorded on Ampex color tape and it can be played back immediately, and you can’t tell it isn’t a live program.

Khrushchev: Soviet engineers [who] came were impressed by what they saw. I also join the awe of our Soviet engineers. The fact that Americans are smart people is something we’ve always believed and known because foolish people couldn’t raise the economy to the level they have achieved. But we too are not fools swatting at flies with our nostrils. In forty-two years we have taken such a step! We’re worthy partners! So, let’s compete! Let’s compete! Who can produce the most goods for the people, that system is better and it will win.

Nixon: Good. Let’s have far more communication and exchange in this area that you speak of. We should hear you far more on our television. You should hear us far more on yours.

Khrushchev: Let’s do it this way. Of course we can consider television, but with television you can speak here with no one present and then the tape will be put away on a shelf. Let’s do it this way; you speak before our people and we’ll speak before yours. This will be far better. They’ll see and sense us. I’m setting a forum for you for the future.

Nixon: Yes. You must not be afraid of ideas.

Khrushchev: We keep telling you; don’t you be afraid of ideas! We have nothing to fear. We’ve already escaped from that situation, and now we don’t fear ideas.

Nixon: Well then let’s have more exchange then. We all agree on that, right?

Khrushchev: Good. What do we agree to?

Nixon: Now let’s go look at our pictures.

Khrushchev: I agree, but I want to make sure what I have agreed to. Do I have the right? I know that I’m dealing here with a very good lawyer. So, I want to hold up my coalminer’s dignity so the coalminers would say: “That’s our man, he doesn’t yield to an American lawyer.”

Nixon: No question about that.

Khrushchev: [Interrupts Nixon]: You are an advocate of capitalism, I am an advocate of communism! So let’s compete!

Nixon: Yes. All that I can say is that from the way you talk and the way you dominate the conversation, you would have made a good lawyer yourself. But, what I mean is this: . . . the [recording] will transmit this very conversation immediately. And . . . this increase in communication will teach us some things, and will teach you some things too, because after all you do not know everything . . . .

Khrushchev: We are arguing on unequal ground. The camera is yours, you are speaking English and I am speaking Russian. Your English words are being taped and will be shown and heard, but what I am saying is being interpreted only in your ear, and therefore the American people won’t hear what I’ve said. These are unequal conditions!

Nixon: There isn’t a day that goes by in the United States when we can’t read everything that you say in the Soviet Union . . . . I can assure you that you never make a statement here that you don’t think we read in the United States.

Khrushchev: So then let it be so! I’ll catch you on your words. Your words are taped. Translate my words, then we’ll watch the tape with the English translation of what I’ve said to you in Russian . . . I would like that my words should also be translated into English. Do you give me your word?

Nixon: Now we have all of these reporters here. We have,

Khrushchev: [Interrupts Nixon]: No, do you give me your word?

Nixon: Every word that you have said has been taken down, and I will promise you that every word that you have said here will be reported in the United States and they will see you say it on television.

Khrushchev: But I have my doubts. Therefore, I want you, the Vice President, to give your word that my speech will also be recorded in English and broadcast. Will it?

Nixon: Certainly it will. Certainly.

_______________________________________

[While inside the exhibit, Nixon and Khrushchev had the following exchange, as reported by the New York Times .]

Nixon [halting Khrushchev at model kitchen in model house]: “You had a very nice house in your exhibition in New York. My wife and I saw and enjoyed it very much. I want to show you this kitchen. It is like those of our houses in California.”

Khrushchev [after Nixon called attention to a built-in panel-controlled washing machine]: “We have such things.”

Nixon: “This is the newest model. This is the kind which is built in thousands of units for direct installation in the houses” . . . .

He explained that the house could be built for $14,000 and that most veterans had bought houses for between $10,000 and $15,000.

Nixon: “Let me give you an example . . . any steel worker could buy this house. They earn $3 an hour. This house costs about $100 a month to buy on a contract running twenty-five to thirty years.

Khrushchev: “We have steel workers and we have peasants who also can afford to spend $14,000 for a house.” He said American houses were built to last only twenty years, so builders could sell new houses at the end of that period. “We build firmly. We build for our children and grandchildren.”

Mr. Nixon said he thought American houses would last more than twenty years, but even so, after twenty years many Americans want a new home or a new kitchen, which would be obsolete then. The American system is designed to take advantage of new techniques, he said.

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Introduction to Chicanx/ Latinx Literature and Culture

Essay: latinx and mexican contribution to american food industry – jimena loyola.

Latinx and Mexican Contribution to American Food Industry

In the films La Cosecha directed by Robin Romano and East Side Sushi by Anthony Lucero, there are various similarities and differences among Latinx migrants and immigrants who are portrayed working within the American food industry.

The film La Cosecha depicts the harsh realities of working in the fields and how children of migrant families are ‘trapped’ in an endless cycle that is a difficult to escape. On the other hand, East Side Sushi dives deeper into Juana’s experience working at a Japanese restaurant, challenging stereotypes and standards when learning about another culture’s food and being able to combine two very different cultural foods into one. Along with the differences set between each of the films, they both reinforce the idea that Latinx and Mexicans immigrants/migrants are hard workers who will sacrifice anything possible to be able to provide enough for their families. Not only do they work hard for their families, but they also serve as the backbones towards the food production in America, whether it’s in a huge or small contribution. The films allow viewers to understand how much time and effort is put into the work that Mexicans and Latinx do for the food production in the United States. The film La Cosecha introduces the migrant families of three children: Zulema, Victor, and Perla. All three children grew up in families of farm workers, working in America, who express how harsh and laborious picking food can be physically on themselves and their family. Zulema who started working at the early age of seven mentions how, “[her family would] get [in] the car at five in the morning and work all the way to five [in the afternoon]”, making it 12 hour work days, seven times a week (Romano, La Cosecha, 00:04:46-00:04:58). Along with long work days, Zulema says working on the fields can be tiring on their bodies. Farmworkers will typically come across different injuries such as cutting themselves with clippers, or injuring parts of their body from the positions they have to be in to pick vegetable and fruit. Victor, who was only 16 years old when the documentary was filmed, says workers have to wash their hands with bleach after they have finished picking tomatoes all day in order to clean out the stubborn dirt from their skin, hands, and arms. After suffering from extraneous back pain and inhaling damaging substances such as pesticides that are sprayed onto fields, Victor says as a farmworker they only “work by the ‘pinteada’, which is $1 for every bucket. And every bucket is 25 pounds” but on average, he picks 1,500 pounds of tomatoes on the slower days (Romano, La Cosecha, 00:15:13 – 00:15:31). He explains that working on the fields can hold high levels of pressure because he’s not as fast as the older farm workers and can’t keep up with them. It goes to prove how diligent these children are in their jobs even when they are being severely underpaid, though most of these kids have no other option to replace the conditions they face. In another segment of the film, 14 year old Perla expresses “ I worry because when they’re older what are they going to do? What are they going to do when all they know is how to pick crops…I don’t want to end up like that” (Romano, La Cosecha, 00:23:21- 00:23:36). She worries she will eventually be consumed into the industry and deal with all the problems her parents deal with, when that is the opposite of what she wants. To these migrant children, it may feel like a burden at times having to work and travel constantly when the seasons are changing because they are realizing how much stress they are retaining from it; however, Perla, Victor, and Zulema all agree that they rather be put in that position for the sake of their parents health, safety, and money security reasons too. It comes to a surprise then, when migrant farm workers or other immigrants from Latin America are told by Americans that they are “stealing their jobs”. The reality is, according to Foster US and Global Immigration Services, “Economists tend to agree that immigration is good for the economy: Immigrants create jobs and make U.S-born workers more prosperous” (Foster). This system of migrant and immigrant labor is part of the reason why many Latinx families suffer economically in the U.S, they are working long hours for the minimum in return. However, many food industries are aware of the desperation from these families from being unemployed, so it’s in their convenience to hire them. Unfortunately, this system has consumed the lives of Latinx children as well, setting them back from getting ahead. All three children in the film express countless times how they all would’ve wanted to continue being children for a little longer, but understand making enough money to help them survive was more important.

Moreover, these young, migrant farmworkers feel as though they have no way of “escaping” this endless cycle without their families having to struggle financially. In the film, Perla mentions that her family is aware that it is not an easy job to deal with, but it is a job that can guarantee them hours and money. She explains how detrimental the cycle has potentially affected her future, from picking fruits at a young age, to constantly moving and leaving school friends behind she says she “has a dream of becoming a lawyer…and to help other people just like her” but making them true is out of the picture being in her position (Romano, La Cosecha, 00:22:05- 00:22:20). Many of them feel ashamed of their families economic status in the U.S. and find it difficult to fit in when they meet new people at different schools. Because they all eventually drop out of school to work, they miss out on the opportunity to learn and create long lasting friendships. According to a report made on dropout rates, “The status dropout rate of 29.1 percent for immigrants ages 16-24 is nearly three times than the rate of 9.9 percent for native-born youths” (National Center for Education Statistics). Unfortunately, these children can’t afford to not work with their families, and mentally they have to repeat it to themselves that it is a sacrifice worth doing. Whereas all of them prefer to be in a classroom with AC conditioner, planning their way towards graduation, they come to terms that they may never get to experience a stable education. Even when they do attend school for a couple months, they are often held back a year and have to learn English, so they are faced with educational barriers too. One thing that can be observed from the young farm workers in La Cosecha is their persistence to keep going, even though they have endured many hardships at a young age. They manage to stay selfless and share the importance of family to them, such as Victor who felt emotional when his sisters from Mexico moved back with them saying “It’s very different now. Now there’s a bit more movement around the house … and well the house is happier” (Romano, La Cosecha, 00:32:50- 00:33:21). Being able to provide the produce that America feeds on can be overbearing to them and draining at times but they get it done for the amount of time that it consumes them. The sad truth among the food industry in America is without these strong, persevering Latinx migrant workers we would most likely not have enough produce picked each season or relatively low prices when we buy them in our groceries.

On the contrary, East Side Sushi involves breaking stereotypes while Juana, a single immigrant mother, works in a Japanese restaurant in Northern California. When Juana was first hired at Mr. Yoshida’s Japanese restaurant, Mrs. Yoshida was very reluctant to do so because Juana didn’t ‘look the part’ and was not very fond of the cooking techniques for Japanese cuisine. However, Juana convinced Mrs. Yoshida that she was more than capable of learning how to prepare sushi and that she enjoyed cooking. On her first day, Juana was sent to wash dishes but was brought to the kitchen by Aki where he told her “Hey, forget the dishes today. We keep you on food prep” after he saw her skills with a knife (Lucero, East Side Sushi, 00:21:49 -00:22:07). Juana wanted to show Aki and the other chefs that she was capable of perfecting sushi rolls, so she spent a lot of her time studying the menu, making Japanese dishes at home for her family, and working extra hours just to get practical experience from Aki himself. As she kept practicing, Juana dealt with more sexist comments from her co-workers and her boss as well. They couldn’t accept the idea of a woman, who wasn’t Japanese, being good at preparing sushi, making it seem like all the effort she was putting into her job was just a waste of time. She was told numerous times by people in the workplace she couldn’t work at the rolling sushi station because “Woman hands are too warm”, “[they] cannot handle raw fish” (Lucero, East Side Sushi, 00:44:10- 00:44:16), or Mr. Yoshida’s excuse: “Customers come in and they want authenticity” but Juana argues that she does exemplify that but what he wants is “to give them an illusion” (Lucero, East Side Sushi, 01:11:33- 01:11:41). Mr. Yoshida felt he had to perceive a certain illusion in his restaurant and felt Juana was the problem for breaking that idea because she was a woman. Throughout most of the film, he held close minded thoughts preventing Juana from showing her full potential in the restaurant. Juana knew it was possible for her to reach sushi chef (highest level in the restaurant) even though she herself wasn’t a man. She believed learning other cultures’ cooking was a fascinating skill and by no means ever meant to appropriate it. Unfortunately, Juana felt Mr. Yoshida would keep neglecting her skills and lead her to quit her job. It wasn’t until after she got second place in a difficult sushi competition that Juana was hired again after proving worthy of the role as sushi chef.

Another way East Side Sushi portrays Latinxs contribution to the American food industry is through the fusion of Mexican and Japanese food. Juana’s father was skeptical and against Juana working in a Japanese restaurant because he had never tried any of their food before and wanted her to stick to cooking Mexican food instead, as it was a big part of their culture. This connects back to Gustavo Arellano’s argument in Taco USA stating Mexican food is “absorbed by Americans, enjoyed, demanded- an all of it whetting appetites for more” (Arellano, 5). He exemplifies that fusion between culture not only happens between the food, but between the people trying new cultural foods as well. As a way of opening her dad’s mind into trying sushi, Juana fused ingredients from her kitchen like chile poblanos into her sushi recipes, making it so her father was willing to give it a try. In response to one of her original recipes he asks with delight “Can I have one?” continues to smile and asks again “Can I have another” (Lucero, East Side Sushi, 01:08:42 – 01:09:02)? It seems very impactful the way Juana was able to convert the culture she learned in her job, to her home and spread the culture with her daughter and father. She held patience for those who refused her ideas because she knew the idea of a new culture was not common to her father, Mr. Yoshida, and everyone else at the restaurant, but she showed them how incredible creating a combination of two cultural foods can be.

Being that both films revolve around Latinxs and Mexicans contributing to the American food industry, the films reinforce the perseverance that Juana and the migrant workers hold whenever they are working their jobs. In La Cosecha, Perla, Zulema, and Victor all push through the obstacles they face when working out in the fields. They are accepting of how vigorous it is that this job is on them, yet they get up early each day and get the day done. Growing up in a position where they are not as fortunate as others, they still manage to help feed all of America with all the might in their two hands. In the same way, Juana is dealt with hardships when figuring out how she would be able to provide for her daughter all by herself. So when her father told her Osaka “doesn’t sound Mexican to [him]” she argued that the restaurant actually seemed interesting “and their medical benefits [would] kick in after three months” (Lucero, East Side Sushi, 00:17:24- 00:17:54). Being able to work her way up in the Japanese restaurant proves her ability to keep pushing no matter what circumstances she may be facing in her life. Alongside these motives, the films depict all four workers as a backbone to America’s food production. The viewers get to learn about the important role migrant workers play in providing us with our fruits and vegetables, or in Juana’s case, we get to see the way she maneuvers herself in a new environment, yet manages her cooking abilities in outstanding ways where customers get to enjoy the food she serves them. No matter how big each contribution may be within each film, the roles they play in contributing to the food industry is still major. Juana was able to break stereotypes along the way in her situation while the migrant workers are able to provide food which we consume everyday.

As a result, La Cosecha and East Side Sushi depict Latinx and Mexicans in very different ways when contributing towards the American food industry. In Robin Romano’s film, he shows viewers how difficult it can be working as a migrant farm worker in the U.S. and the opportunities children farm workers are missing out on due to picking crops all day in the fields for several days a week. On the other hand, Anthony Lucero reveals through Juana just how big her contribution towards the Japanese restaurant she can make independently as a Mexican-American woman. Being able to combine two amazing cultures while still embracing her Mexican culture was possible, and she was able to break barriers among both cultures with her father and Mr. Yoshida. It is an ongoing pattern of Latinx and Mexicans serving our country in the food industries, no matter how big or small their roles are, they leave impactful stories for the rest of us to learn about and recognize the work they have done to support our livelihoods by providing food for us.

Works Cited

Anthony, Lucero, director. East Side Sushi (2014).

Arellano, Gustavo. Taco USA: How Mexican Food Conquered America. Scribner, 2013.

Foster. “Immigrants Aren’t Stealing American Jobs.” Foster Global, 21 Oct. 2015, www.fosterglobal.com/blog/immigrants-arent-stealing-american-jobs/

“Immigration, Participation in U.S. Schools, and High School Dropout Rates.” Dropout Rates in the United States: 1995 / Immigration, Participation in U.S. Schools, and High School Dropout Rates, (table%2015).

nces.ed.gov/pubs/dp95/97473-4.asp#:~:text=Among%20all%20youth%2016%20through,born% 20 youths%20

Romano, Robin, director. The Harvest = La Cosecha. Shine Global, 2010.

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In 1936, John Gunther predicted the next nine years’ darkness.

A few days after war was declared in September 1939, Winston Churchill sat listening with interest to the much-traveled American journalist John Gunther. Hitler was on the march and Churchill must have had a lot on his mind, but Gunther’s book Inside Europe , first published in 1936, had made him an instant authority on European affairs. Since he had been in Moscow on the very day the Nazi-Soviet pact was announced, August 24, 1939, Churchill was keen to get Gunther’s impression of how this stunning, globe-shaking maneuver had been received on the streets of Moscow.

What exactly Gunther told Churchill is not known, but what Churchill said to Gunther was memorable. “Russia”, he declared, brooding aloud about the Soviet Union, and rehearsing lines that would later become famous in a more polished form, was “a mystery in a mystery in a mystery.”

Gunther’s audience with Churchill was no fluke, no one-off. During the 1930s and 1940s John Gunther, reporter extraordinary, was probably the most famous American newsman of them all. He was proud to be numbered on the death list kept by Hitler’s Gestapo in Germany, and even more proud of the illustrious company he kept back in the United States. Gunther was a friend of both Franklin D. Roosevelt and Dwight Eisenhower.

Gunther made his name with Inside Europe , the huge eve-of-war success that won him his talk with Churchill. But he followed it by assiduously anatomizing the globe, continent by continent, with Inside Asia (1939), Inside Latin America (1941), Inside Africa (1955) and Inside Russia Today (1957). While the later works show signs of being rushed when set beside Inside Europe , they were packed with information and good writing, if not with comparable insight. Gunther remained at least a minor celebrity up until his death at age 68 in May 1970.

Gunther was, after all, one of modern America’s first journalist stars. In his heyday in New York he threw parties at his home for the likes of John Steinbeck, Salvador Dali, and the Duke and Duchess of Windsor. Inside Russia was dedicated to his good friend Greta Garbo. He spent perhaps more time than was sensible with gossip columnists Walter Winchell and Elsa Maxwell in places like the Stork Club and 21. Even so, his books were translated into ninety languages and sold millions of copies around the world.

F or all his continuing fame, nothing Gunther wrote after World War II (except perhaps Death Be Not Proud , a memoir about his teenage son’s struggle with a fatal cancer) achieved the success of Inside Europe , a remarkably prescient early warning of what the Nazis had in store for Germany, Europe and the world. Just as a writer like Robert D. Kaplan has in our own day played the role of a modern Cassandra by pointing to the tribalization of politics and the descent of entire Third World regions into anarchy, in his day Gunther warned of the ugly European forces that were leading step by perilous step to World War II.

April 14, 1958 [credit: Getty Images]

Inside Europe wasn’t a paperback, but it sold briskly all the same. It was particularly popular in Great Britain, especially when it first appeared in 1936. At the cheaper end of the British market in the 1930s books were selling for sixpence, but this was a thumping 500-page hardback retailing at thirty shillings, or sixty times that price. That didn’t slow sales one bit. According to a recent account of its history, in its first year Inside Europe sold 65,000 copies at about a thousand copies per week and continued to sell during 1937 at the same rate. By 1939 it had sold nearly 120,000 copies and continued to turn over throughout World War II. John Gunther was the best-selling American author of non-fiction in Britain since Mark Twain.

There were three reasons for this success. The first was timing. Appearing in January 1936 in London published by Hamish Hamilton, and later by Harper & Brothers in the United States, Inside Europe provided a close literary echo, scene by scene and act by fateful act, of the international drama of the times. Running steadily through thirty regularly updated impressions and several editions, its publishing history climaxed in the “Peace Edition” of October 1938—the month when German troops marched into Czechoslovakia.

In the words of historian John Lukacs, “1938 was Hitler’s year.” It saw the annexation of Austria, Neville Chamberlain’s capitulation at Munich and the occupation of Czechoslovakia. Readers of the October 1938 “Peace Edition” were able to follow these developments almost as they happened. Not only were they given brilliant thumbnail sketches of the Nazis in Germany (along with a matchless photograph of Herman Göring at a reception, an enormous thug draped with braids and medals confronting a demurely gowned lady from Japan), but there were also incisive studies, accompanied by two dozen photographs, of the whole tragicomic gallery in Austria, Czechoslovakia, France, Spain, Italy, the Balkans and Eastern Europe. Gunther managed also to nail the United Kingdom itself, where, through May 1940, the struggle between Churchill and his domestic opponents had yet to play out.

As far as the photographs are concerned, the one striking exception to their high illustrative quality overall is the shot of Josef Stalin. This is a typical blurry Soviet retouch job, where the crude hand of some studio helot can be seen brushing the hair, brightening the eyes and putting a smile on the despot’s face. All too lamentably, this pictorial failing extends to the text in Gunther’s last chapters about Stalin and the USSR—a fact to which we will return in due course.

The second reason for the book’s success was that its content had real depth. Though Gunther’s later work was often based on visits of only days or weeks, Inside Europe drew on a dozen years of research and reporting from every European capital; on personally investigating Hitler’s Austrian background and personally witnessing events like the Reichstag fire trial; on continually sharing information with journalist colleagues such as Dorothy Thompson, Vincent Sheean, H.R. Knickerbocker and William Shirer; and on meetings with literary acquaintances like Sinclair Lewis and Rebecca West.

The third reason for the book’s success was its style and tone. Gunther was a master of muckraking American journalism, having grown up in Chicago and having cut his journalistic teeth at the old Chicago Daily News before going off to Europe in 1924. At the end of the 1920s, during a brief visit home to America, he collaborated with James Mulroy at the News on an article titled “The High Cost of Hoodlums”, which appeared in the October 1929 issue of Harper’s . It described how on the streets of Chicago you could have an enemy “bumped off” for as little as $50, though the rate for a newspaper man like himself might be as high as $1,000. In Inside: The Biography of John Gunther (1992), Ken Cuthbertson wrote:

Despite the fact that “The High Cost of Hoodlums” was written sixty years ago, it retains its vitality as a superb historical snapshot of the Chicago of 1929. . . . It provided a highly readable behind-the-scenes look at how 600 hoodlums had succeeded in terrorizing Chicago’s three million citizens.

The era of Chicago gangsterism turned out to be perfect preparation for understanding European fascism. Indeed, one way to look at Inside Europe is to see it as “a highly readable behind-the-scenes look” at how another, somewhat larger—but not proportionally larger—bunch of hoodlums was terrorizing Germany and, before long, the entire continent of Europe. As BBC producer Brian Miller described it in 2001, the “racy mixture of politics and Capitol Hill gossip” put together by Drew Pearson and Robert Allen in 1931 for their book, Washington Merry Go Round , successfully pioneered muckraking book journalism in the United States. Cass Canfield, president of Harper & Brothers in New York, thought the same approach might usefully be tried on Europe’s dictators. He chose Gunther to write the book, and a fortunate choice it was. Gunther’s powerful style ensured that Inside Europe broke through the suffocating British climate of active censorship and intimidation—“this fog of untruth, or else of censorship, which was really a kind of self-censorship”, as Miller put it—that was depriving British readers of the facts about Hitler and the drift toward war.

Gunther had been in Vienna since 1930 and had several things going for him. In the first place, he was fast and could meet deadlines. Second, according to Miller, “he was not subject to conservative proprietorial censorship because both his publishers . . . were liberally minded and inclined to let him write whatever he liked, provided it ‘took the lid off’ something .” Third, “he was not subject to censorship and intimidation by dictators themselves because he made quick raids into their territories and only wrote when safely back in England or the USA.”

Inside Europe was both a huge commercial success, finally selling more than half a million copies, and a book that gave him political access everywhere. Not only Churchill welcomed him. In 1941, after returning from Latin America, Gunther was called in by Under Secretary of State Sumner Welles to brief President Roosevelt on the region. Welles had provided Gunther letters of introduction to a dozen national leaders, and now Gunther was supposed to report what he had found: Hitler had boasted of building “a new Germany” in Brazil, and Nazi sympathizers were everywhere.

As it happened, Roosevelt was less receptive than Churchill, and Gunther hardly got a word in edgewise. Instead he was treated to a rambling 45-minute lecture on foreign affairs during which, Gunther later wrote, “I kept thinking that FDR looked like a caricature of himself, with the long jaw tilting upward, the V-shaped opening of the mouth when he laughed, the two long deep parentheses that closed the ends of his lips.” Seizing his chance when the President paused for breath, Gunther reminded FDR that he was just back from a visit to every country south of the border. “What?” said Roosevelt with a laugh “Even Paraguay?” Gunther had indeed been to Paraguay and had an entertaining tale to tell, but neither Roosevelt nor Welles took much interest in it.

Then Came Duranty

W hen John Gunther headed for Europe in 1924, it was after a two-year spell with the Chicago Daily News working alongside Ben Hecht and Carl Sandburg. In London, Gunther met Dorothy Thompson, a strong influence and lifelong friend, and had an affair with Rebecca West, nine years his senior, who opened both his mind and doors into British literary circles. In London, too, Gunther married his first wife, Frances—the beginning of a stressful relationship that ended in 1944. During those years he reported from Paris, Berlin, Vienna, Istanbul and Moscow. It was in Moscow in 1928 that Gunther first met the New York Times representative Walter Duranty, an influence on him, unlike that of Hecht, Sandburg, Thompson and West, that proved less than entirely helpful.

Every American who went to Moscow in those days, it seems, met Walter Duranty. Visiting Duranty’s apartment Gunther reported,

When one dines with him in Moscow, an extremely pretty girl, smart in semi-evening frock, opens the door, shaking hands. She then disappears again, and late in the evening, asks Walter if he wants to get to work, she has finished the Izvestia proofs. Then they go to bed together. In the morning, she shines the shoes. Mistress, secretary, servant. An unholy trinity for you! Of course, by Moscow law, since they share the same residence, she’s his wife, too.

The pretty girl’s name was Katya, by whom Duranty later had a son. The mild irregularity of this arrangement he witnessed was merely the tip of an iceberg. In Paris in the years before 1914, Duranty was a close friend of Aleister Crowley, a genuine madman fascinated by excretory functions, sexually aroused by blood and torture, and a “master” of the occult. Duranty and Crowley shared the same woman, Jane Cheron, and all three of them were heavily into opium, sex and black magic. Indeed, when Duranty was escorting Gunther around Moscow in 1928, he remained in some sort of marital relation with Cheron, who was still in France. Did Gunther know any of this?

Perhaps he did, and perhaps he didn’t care, for Duranty was a famous raconteur, and the pleasure of his company seems to have swept all doubts aside. In Stalin’s Apologist (1990), Sally J. Taylor tells how forty years later Gunther and his second wife Jane visited Duranty where he was living in Orlando, Florida. He came over to the motel where the Gunthers were staying, and, according to Jane, Duranty was “enchanting, in his very best form.” They all stayed up until four o’clock in the morning, with Walter being “terribly funny, and very very wicked.” After Duranty left their motel, John turned to his wife and said, “Walter is just a scamp !”

But Duranty was not, alas, just a scamp. He was also a man many regarded then and now as a scoundrel. Not for nothing did Malcolm Muggeridge call him “the greatest liar of any journalist I have met in fifty years of journalism”, or Joseph Alsop describe him as a “fashionable prostitute”, or Robert Conquest, later, call for every word he ever wrote about the Soviets and collectivization to be challenged again and again. It’s possible that Duranty was in the pay of the Soviets, though another long-term New York Times correspondent, Harrison Salisbury, who looked into such things during his own stay in Moscow, denied that Duranty was ever in the pay of anybody except the New York Times .

Perhaps. Yet it is inescapable that Duranty’s immediate reward for faithfully covering up mass murder in the Ukraine was the indulgence of the regime, the tumultuous applause he received in the Waldorf-Astoria in 1933 for assisting the process of American diplomatic recognition of the Soviet Union, and a call from Stalin himself four weeks after Duranty’s return to Moscow offering the unprecedented privilege of a second interview. Stalin’s words at the time, however accurately or inaccurately rendered by Duranty afterwards, were something Duranty quoted with pride for the rest of his life:

You have done a good job in your reporting the USSR, though you are not a Marxist, because you try to tell the truth about our country and to understand it and to explain it to your readers. I might say that you bet on our horse to win when others thought it had no chance and I am sure you have not lost by it.

All of this raises questions about the journalistic and literary culture of the time. How did it come to be that someone from the world of Aleister Crowley and the Parisian bohemian demimonde was the New York Times’ resident commentator in Moscow on Russia under Bolshevik rule? How did such a man become the best-read authority in the United States on how Stalin was implementing a planned economy? Why was such a man invited to Washington in July 1932 to advise Roosevelt about Soviet gold production?

W hatever the answers to those questions, it is plain that Duranty rubbed off on Gunther. The reason seems to have had something to do with the fact that both Gunther and Duranty were the sort of men who would rather write anything than not write at all. More, I suspect, than is the case today, many journalists of Gunther’s time were novelists manqué . Only fiction was prestigious, and readable fiction was not about economic trends, voting patterns or industrial production. Duranty tried to write both novels and short stories, and in Hollywood, in the years of his decline in the 1940s, he teamed up with Mary Loos, a niece of the screenwriter Anita Loos, to crank out stories and scripts.

The same literary interests drove Gunther. He never stopped writing novels— The Red Pavilion (1926), The Golden Fleece (1963), The Lost City (1964). Most of them sank without trace. Through Rebecca West and Dorothy Thompson, he knew dozens of novelists and yearned for literary recognition. When success first came to him, however, it was not for fiction but for his reportorial colossus Inside Europe (though he must have enjoyed a Popular Front gathering of the League of American Writers in 1938 when he was invited on stage and dined beforehand with Ernest Hemingway and F. Scott Fitzgerald).

Indeed, when Cass Canfield approached him in 1935 to write Inside Europe , Gunther turned him down—twice. “In those days I was more interested in fiction than in journalism and my dreams were tied up in a long novel about Vienna that I hoped to write.” Only when offered the then huge sum of $5,000 did Gunther reluctantly accept. Yet when he finally sat down to write, his approach was personal and novelistic almost as much as analytic and interpretive. Events in Europe were being shaped by a cast of extraordinary characters, Gunther believed, and Inside Europe was to be about their beliefs, motives and charisma.

To get under way, he agreed to produce three articles, and “the three articles”, wrote Gunther years later, “turned out to be the three chief personality chapters in the book—Hitler, Mussolini, and Stalin.” What drove him was the need to show the force of their personalities and how they wielded power over other men. In a letter to Canfield he said that this approach “derives from something deeper in me than political conviction; it comes from the fact, for good or ill, I instinctively think of myself as a novelist.”

Such an honest man. We have still today, particularly in America, journalists who aspire to be literary stars, who write books ostensibly of reporting but without the sources required of the journalists’ canon. Gunther admitted his penchant for fiction. Not everyone does.

I nside Europe is still riveting more than seventy years after it was published. His descriptions of Hitler, Léon Blum and so many others strike us today, perhaps, as elegant and as of unerring fidelity. But at the time these descriptions were close to a form of prophecy.

Beyond getting the essence of the major players in the coming war, Gunther had also spent time in Bucharest and knew the ominous mixture of Ruritanian farce and fascist menace to be found in what was then usually spelled Rumania. Only two streets away from King Carol’s palace, one could see well-dressed members of the Iron Guard lounging in a café, sipping Turkish coffee and talking about revolution. Founded in 1927, the program of the Iron Guard, as Gunther perfectly described it, “was a fanatic, obstreperous sub-Fascism on a strong nationalist and anti-Semitic basis. Its members trooped through the countryside, wore white costumes, carried burning crosses, impressed the ignorant peasantry, aroused the students in the towns.”

So far so good, and it continues like that for hundreds of pages. But then one comes to Stalin—and it’s pure, undiluted Walter Duranty. Stalin has, we are told,

Guts. Durability. Physique. Patience. Tenacity. Concentration. If he has nerves, they are veins in rock. His perseverance, as Walter Duranty says, is ‘inhuman.’ When candour suits his purpose, no man can be more candid. He has the courage to admit his errors, something few other dictators dare do. In his article ‘Dizzy from Success’ he was quite frank to admit that the collectivization of the peasants had progressed too quickly.

Now this is a gem. The magnanimity of Stalin is shown by his “frankness” in “admitting” that collectivization had “progressed too quickly.” Gunther sums up the desperate suicidal resistance of the peasants in the following four sentences: “The peasants tried to revolt. The revolt might have brought the Soviet Union down. But it collapsed on the iron will of Stalin. The peasants killed their animals, then they killed themselves.”

Yes, John Gunther actually wrote that it wasn’t Stalin, or the Communist Party, or the NKVD, or the Red Army troops who seized their grain, herded them without food or water onto railway wagons, and shot them if they resisted; they “killed themselves.”

Even so, Inside Europe was a major achievement. It brought to public notice the Empire of Evil that was about to expand and take over the whole of central Europe. It powerfully confirmed the Nazi menace Churchill had toiled for years to publicize. And Gunther’s Inside Europe played no small part in bringing American elite opinion out of the dangerous miasma of isolationism into which much of it had fallen. That such a perceptive—and persuasive—journalistic observer could be drawn into Duranty’s deceptions about Stalin admits of no simple explanation. It may however be because one of Gunther’s greatest personal virtues, loyalty, here became also a vice. He could never bring himself to believe (or even imagine) that, however entertaining Duranty may have been down through the years, and however firmly supportive during the painfully protracted death of Gunther’s son, his old friend from the 1920s was also a thorough scoundrel whose writings about Stalin were full of lies.

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By Derek M. Norman Christine Chung and Ceylan Yeğinsu

• July 19, 2024

While commercial air service was slowly recovering on Friday after a technology outage caused thousands of flights worldwide to be canceled or delayed, the ripple effect from the disruption left airports crowded with passengers and airlines working to get planes and crews back in position.

“These flights, they run so tightly, so back to back, that even after a root cause is addressed, you can still be feeling those impacts throughout the day,” said Pete Buttigieg, the transportation secretary, in an appearance on CNBC.

The outage was caused by a flawed update from the cybersecurity firm CrowdStrike, whose software is widely used around the world. At United Airlines, for example, the outage affected technology used to calculate aircraft weight, check in customers and operate call-center phone systems.

Throughout Friday, messages that travelers posted on social media showed flights grounded worldwide, some terminal monitors down and crowds of stranded passengers waiting at airport gates and customer service desks. At airports in India and South Korea, some passengers stood in long lines to obtain handwritten boarding passes .

Are flights still grounded?

Since the initial outage, service is slowly resuming, but the number of global delays and cancellations has continued to increase throughout the day.

Worldwide, around 110,000 commercial flights were scheduled on Friday, and around 5,117 of those flights, or 4.6 percent, have been canceled, according to Cirium, an aviation data company. In the United States, the number of cancellations stood at more than 2,300 — or about 9 percent of daily flights — as of Friday afternoon.

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• Eating And Health
• Food For Thought
• For Foodies

Food History & Culture

The russian chef who is bringing back his homeland's colorful, classic cuisine.

Mary Louise Kelly

Monika Evstatieva

Jolie Myers

Chef Vladimir Mukhin prepares food at his Chef's Table restaurant in Moscow. Mukhin owns more than 20 restaurants, mostly in Russia, including White Rabbit. Jolie Myers/NPR hide caption

Chef Vladimir Mukhin prepares food at his Chef's Table restaurant in Moscow. Mukhin owns more than 20 restaurants, mostly in Russia, including White Rabbit.

Chef's Table restaurant in Moscow is a cozy space. There are about 20 seats at a horseshoe-shaped bar with a kitchen in the middle. It's a small room, but the man who runs this place has a big personality.

Diners seated around the horseshoe burst into applause when chef Vladimir Mukhin sweeps into the room in a snow-white, short-sleeved chef's jacket, his long hair tied back in a man bun.

And why wouldn't they applaud? Mukhin is about to serve a 13-course tasting menu with dishes like lardo made from strips of coconut, scallops with something called eucalyptus snow on top and homemade black bread with three types of caviar.

Mukhin owns more than 20 restaurants, mostly in Russia, including Chef's Table.

But his most famous space is called White Rabbit, named one of the world's 50 best restaurants last year. It's an over-the-top, multi-level glass atrium at the top of a skyscraper. The furniture is upholstered in lush suede; there are velvet pillows everywhere, jewel-toned accents and paintings of anthropomorphized white rabbits in royal regalia. It's like Alice in Wonderland meets Imperial Russia. And that nod to pre-Soviet Russia is not an accident.

"I hate [cooking from the Soviet] period because it totally killed Russian food," Mukhin says. "Before, Russian food had color. The Soviet period was gray. Everything was gray. Everybody was gray."

From Russia, With Mayonnaise: Cookbook Revisits Soviet Classics

He says that Soviet food was heavy, drab and smothered in mayonnaise. Fresh ingredients were rare. Food was just sustenance, nothing to be celebrated.

Caviar on homemade black bread. Jolie Myers/NPR hide caption

Caviar on homemade black bread.

But there were vestiges of pre-Soviet cooking where Mukhin grew up. He's a fifth-generation chef, so his grandmother would cook recipes that had been in the family for decades.

Her honey cakes were sublime, he says. Her borscht with crayfish was a revelation. No one could beat her Russian black bread.

When Mukhin opened White Rabbit in 2011, he did so to celebrate and elevate these classic flavors. He sourced his ingredients from Russian farms. He even bought farms so that he could grow whatever he wanted.

But high-end Russian cuisine wasn't an easy sell to the urbane population of Moscow. The sophisticated set dined at French, Japanese and Italian restaurants.

Then help arrived in the most unlikely way — through sanctions. In 2014, the Russian army invaded Ukraine and annexed Crimea. The U.S. and its NATO allies responded by slapping sanctions on Russia. Russian president Vladimir Putin hit back with an embargo of goods from Western countries. No more French cheeses, Italian olive oil or Spanish tomatoes for Russian chefs.

High-end Russian cuisine wasn't an easy sell to the urbane population of Moscow. Jolie Myers/NPR hide caption

High-end Russian cuisine wasn't an easy sell to the urbane population of Moscow.

But Mukhin, with his farm-to-table business model, sniffed opportunity:

"So now we start to make some cheese from Italy in Russia. Because we have beautiful milk, why can't we make the cheese here? That's why my idea is: We must grow Russian cuisine."

And he's taken that idea on the road. Mukhin's been all over the world preaching the gospel of Russian cuisine. He recently caught up with a barbecue chef in Dallas.

Mukhin tried American-style coleslaw while in that Texas city and was not impressed. So he turned the barbecue chef on to Russian-style fermented cabbage as a side dish instead of coleslaw." He tried it and said, 'Oh, yes. This will work well.'"

The diners who recently gathered at Chef's Table were treated to a universe of ideas presented via ingredients grown in Russia. The name of the tasting menu that night was "Russian Evolution."

Portraits of rabbits are displayed at White Rabbit restaurant in Moscow. Through his cuisine, Mukhin aims to celebrate and elevate classic Russian flavors, as well as use ingredients from Russian farms. Monika Evstatieva/NPR hide caption

Mukhin's cuisine speaks to both the future and the past.

"Russian food is me. I have borscht in my blood. I think and hope that my children, and the children of my children, will grow up with the new Russian cuisine. With a Russian cuisine evolution."

Freelance journalist Anna Shpakova contributed to this report.

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FACT FOCUS: A look at false claims around Kamala Harris and her campaign for the White House

Democrats are quickly rallying around Vice President Kamala Harris as their likely presidential nominee after President Joe Biden’s ground-shaking decision to bow out of the 2024 race.

Vice President Kamala Harris arrives to speak from the South Lawn of the White House in Washington, Monday, July 22, 2024, during an event with NCAA college athletes. This is her first public appearance since President Joe Biden endorsed her to be the next presidential nominee of the Democratic Party. (AP Photo/Alex Brandon)

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The announcement that Vice President Kamala Harris will seek the Democratic nomination for president is inspiring a wave of false claims about her eligibility and her background. Some first emerged years ago, while others only surfaced after President Joe Biden’s decision to end his bid for a second term.

Here’s a look at the facts.

CLAIM: Harris is not an American citizen and therefore cannot serve as commander in chief.

THE FACTS: Completely false . Harris is a natural born U.S. citizen. She was born on Oct. 20, 1964, in Oakland, California, according to a copy of her birth certificate, obtained by The Associated Press.

Her mother, a cancer researcher from India, and her father, an economist from Jamaica, met as graduate students at the University of California, Berkeley.

Under the 14th Amendment to the Constitution, anyone born on U.S. soil is considered a natural born U.S. citizen and eligible to serve as either the vice president or president.

“All persons born or naturalized in the United States, and subject to the jurisdiction thereof, are citizens of the United States and of the State wherein they reside,” reads the amendment.

There is no question or legitimate debate about whether a citizen like Harris is eligible to serve as president or vice president, said Jessica Levinson, a professor at Loyola Law School.

“So many legal questions are really nuanced — this isn’t one of those situations,” Levinson told the AP on Monday.

Still, social media posts making the debunked assertion that Harris cannot serve as president went viral soon after Biden announced Sunday that he was dropping out of the race and would back Harris for president.

“Kamala Harris is not eligible to run for President,” read one post on X that was liked more than 34,000 times. “Neither of her parents were natural born American citizens when she was born.”

False assertions about Harris’ eligibility began circulating in 2019 when she launched her bid for the presidency. They got a boost, thanks in part to then-President Donald Trump, when Biden selected her as his running mate.

“I heard today that she doesn’t meet the requirements,” the Republican said of Harris in 2019.

CLAIM: Harris is not Black.

THE FACTS: This is false. Harris is Black and Indian . Her father, Donald Harris, is a Black man who was born in Jamaica. Shyamala Gopalan, her mother, was born in southern India. Harris has spoken publicly for many years, including in her 2019 autobiography , about how she identifies with the heritage of both her parents.

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Despite ample evidence to the contrary, social media users are making erroneous claims about Harris’ race.

“Just a reminder that Kamala Harris @KamalaHarris isn’t black,” reads one X post that had received approximately 42,000 likes and 20,400 shares as of Monday. “She Indian American. She pretends to be black as part of the delusional, Democrat DEI quota.”

But Harris is both Black and Indian. Indeed, she is the first woman, Black person and person of South Asian descent to serve as vice president. This fact is highlighted in her biography on WhiteHouse.gov and she has spoken about her ethnicity on many occasions.

Harris wrote in her autobiography, “The Truths We Hold: An American Journey,” that she identifies with the heritage of both her mother and father.

“My mother, grandparents, aunts, and uncle instilled us with pride in our South Asian roots,” she wrote. “Our classical Indian names harked back to our heritage, and we were raised with a strong awareness and appreciation for Indian culture.”

In the next paragraph, she adds, “My mother understood very well that she was raising two black daughters.” Harris again refers to herself as a “black woman” in the book’s next chapter.

CLAIM: Harris got her start by having an affair with a married man, California politician Willie Brown.

THE FACTS: This is missing some important context. Brown was separated from his wife during the relationship, which was not a secret.

Brown, 90, is a former mayor of San Francisco who was serving as speaker of the California State Assembly in the 1990s when he and Harris were in a relationship. Brown had separated from his wife in 1982.

“Yes, we dated. It was more than 20 years ago,” Brown wrote in 2020 in the San Francisco Chronicle under the article title, “Sure, I dated Kamala Harris. So what?”

He wrote that he supported Harris’ first race to be San Francisco district attorney — just as he has supported a long list of other California politicians, including former House Speaker Nancy Pelosi, former Sen. Dianne Feinstein and Gov. Gavin Newsom.

Harris, 59, was state attorney general from 2011-2017 and served in the Senate from 2017 until 2021, when she became vice president. She has been married to Doug Emhoff since 2014.

Harris’ critics have used the past relationship to question her qualifications, as Fox News personality Tomi Lahren did when she wrote on social media in 2019: “Kamala did you fight for ideals or did you sleep your way to the top with Willie Brown.” Lahren later apologized for the comment.

Trump and some of his supporters have also highlighted the nearly three-decade old relationship in recent attacks on Harris .

CLAIM: An Inside Edition clip of television host Montel Williams holding hands with Harris and another woman is proof that Harris was his “side piece.”

THE FACTS: The clip shows Montel with Harris and his daughter, Ashley Williams. Harris and Williams, a former marine who hosted “The Montel Williams Show” for more than a decade, dated briefly in the early 2000s.

In the clip, taken from a 2019 Inside Edition segment , Williams can be seen posing for photographs and holding hands with both women as they arrive at the 2001 Eighth Annual Race to Erase MS in Los Angeles.

But social media users are misrepresenting the clip, using it as alleged evidence that Harris was Montel’s “side piece” — a term used to describe a person, typically a woman, who has a sexual relationship with a man in a monogamous relationship.

Williams addressed the false claims in an X post on Monday, writing in reference to the Inside Edition clip, “as most of you know, that is my daughter to my right.” Getty Images photos from the Los Angeles gala identify the women as Harris and Ashley Williams.

In 2019, Williams described his relationship with Harris in a post on X, then known as Twitter.

“@KamalaHarris and I briefly dated about 20 years ago when we were both single,” he wrote in an X post at the time. “So what? I have great respect for Sen. Harris. I have to wonder if the same stories about her dating history would have been written if she were a male candidate?”

CLAIM: Harris promised to inflict the “vengeance of a nation” on Trump supporters.

THE FACTS: A fabricated quote attributed to Harris is spreading online five years after it first surfaced.

In the quote, Harris supposedly promises that if Trump is defeated in 2020, Trump supporters will be targeted by the federal government: “Once Trump’s gone and we have regained our rightful place in the White House, look out if you supported him and endorsed his actions, because we’ll be coming for you next. You will feel the vengeance of a nation.”

The quote was shared again on social media this week. One post on X containing an image of the quote was shared more than 22,000 times as of Monday afternoon.

The remarks didn’t come from Harris , but from a satirical article published online in August 2019. Shortly after, Trump supporters like musician Ted Nugent reposted the comments without noting they were fake.

CLAIM: A video shows Harris saying in a speech: “Today is today. And yesterday was today yesterday. Tomorrow will be today tomorrow. So live today, so the future today will be as the past today as it is tomorrow.”

THE FACTS: Harris never said this. Footage from a 2023 rally on reproductive rights at Howard University, her alma mater, was altered to make it seem as though she did.

In the days after Harris headlined the Washington rally, Republicans mocked a real clip of her speech, with one critic dubbing her remarks a “word salad,” the AP reported at the time .

Harris says in the clip: “So I think it’s very important — as you have heard from so many incredible leaders — for us, at every moment in time, and certainly this one, to see the moment in time in which we exist and are present, and to be able to contextualize it, to understand where we exist in the history and in the moment as it relates not only to the past, but the future.”

NARAL Pro-Choice America, an abortion rights nonprofit whose president also spoke at the rally, livestreamed the original footage. It shows Harris making the “moment in time” remark, but not the “today is today” comment.

The White House’s transcript of Harris’ remarks also does not include the statement from the altered video. Harris’ appearance at the event came the same day that Biden announced their reelection bid .

Find AP Fact Checks here: https://apnews.com/APFactCheck .