Responese Of Sophie Egans’s “The American Food Psyche”

The reading focuses on several aspects; why we eat, how we eat, and how the food we consume defines who we are. The text also disclosed the existing relationship between Americans and the food they consume. Our definition is based on how and what we consume to our bodies. Therefore, the response will focus on Egan’s article, which holds on how what we eat define ourselves as well as other factors affecting our eating habits.

Egan argues that the concept of diversity acquired is portrayed by the nature of the food we consume. Features of our food culture have led to the spread of ideological diversity all over the world, and this explains why Americans love ethnic cuisine. Increased international travel and the shift in demographics policy in favor of immigration are other factors outlined by the author as the main contributors to the spread of ideological diversity. Americans mostly care about discovering new food staff. However, the text indicates that, despite all Americans being open to new and known food discoveries, they have a limit for it. The issue of unstable food culture is also a concern to American consumers. In most cases, volatile food culture is considered a strength in the sense that ideology may be put in the food system, and an excellent product witnessed.

Pertaining to what we eat defines who we are, Egan uses an illustration of spaghetti and meatball as American, Italian food that did not exist anywhere else. Therefore, the adaptation of spaghetti and meatball by the Americans formed the food culture that defined them. However, eating habits differ from places according to Nestle (503) “that if you eat too much, it’s not their problem.” The food culture may also be created by bringing on board a different food taste and adapting it to build an acceptable lifestyle. Comestible such as beef stroganoff and Salisbury steak originated from Russia, though changed by Americans through diversification, it defines Russian.

The reading also notes an increased global integrated cuisine concerning food culture in America. Additionally, there is also an increased number of meals that consumers are consuming outside their homes. However, according to Nestle (2003) “the more you eat, the more you gain weight and the less healthy you become” The major contributing factors to the increased number of meals consumed outside the home was noted to be increased innovation in the food industry, thus making much of the ethnic cuisine accessible to the large mass of people.

The reading focuses on how American values such as work, freedom, and progress have contributed to shaping the food culture. There is also an increased number of food products being introduced into the American food system every year. As aforementioned, the amplified food products are a result of cultural diversification, increased immigration, and innovation in the food industry. The entire American food system consists of farms, supermarkets, and family restaurants. However, it is clear that despite a variety of food within the American food system, most Americans are not in a position to identify healthy food.

In conclusion, based on the response above, the aspect of diversification in food product research and consumption dramatically influences the food culture in the American food system. The answer also portrays how food culture discloses people’s identity, and in this case, the above discussion identifies spaghetti and meatball as one of the food cultures that defines Americans. Innovation in the food industry has received identification as a significant factor that has exposed a large mass of people to a variety of food products.

 

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