‘The intersection of culture and cuisine: How food shapes our identity’

A noteworthy Online article

As a community-focused dietitian, of course the words culture, cuisine and identity catch my attention. The article “The intersection of culture and cuisine: How food shapes our identity” from the website of the University of British Columbia features insights by four faculty members on the importance food plays in cultural connection, and how exploring a wide range of cuisines can teach us much more than whether we prefer ramen noodles over tamales.

The UBC staff underscore using food as a medium for learning about unique regional traditions, gender roles and values. Dr. Ara Norenzayan mentions the discrepancy between the responses by an American and a French person when asked what comes to mind when thinking of fried eggs. The French person says “breakfast” while the American says “cholesterol.”

The American response reflects our nation’s tendency to hastily label foods as either good or bad, oftentimes based on familiarity and cultural norms or in this case, the latest health trends. This mindset about food is not unique to Americans, of course, as people across the globe have preconceived notions concerning food based on cultural environment. The commonality of this scenario, however, does not lessen its detriment to cultural exploration, nutritional diversity and the shared connection that trying new cuisines with an open mind can offer.

This article reminds me that the next time I come across a new dish with an unfamiliar smell or ingredients I may have preconceived notions about, I should allow myself to embrace the experience with an open mind and excitement for tasting the world.

To read this article here.

Submitted by Nellie Brown