american cuisine essay

• 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.

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.

19 thoughts on “ What is America’s 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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Yale historian pens book defining what, exactly, is American cuisine

Is there such a thing as “American” cuisine? And if so, how is it defined? Is the nation’s palate limited almost entirely to hot dogs, hamburgers, and pizza?

In his new book, “ American Cuisine: And How It Got This Way ,” Yale historian Paul Freedman gives readers a window into understanding American history through cuisine spanning more than 200 years, debunking the myth that American cuisine does not, in fact, exist.

Freedman, the Chester D. Tripp Professor of History, approaches his study of American cuisine not by identifying a list of specific national or regional dishes, but rather by looking at the interactions among regionalism, standardization, and variety.

A specialist in medieval social history, Freedman teaches “The History of Food,” the only undergraduate course at Yale dedicated to the history of cuisine. The course, which he has taught for 10 years now, investigates the development of food and culinary styles from prehistory to the present, with a particular focus on Europe and the United States.

YaleNews recently spoke with Freedman about the evolution of American regional cuisine; the three core characteristics of American cuisine; and how the advent of the internet reshaped modern restaurant reviews.

What follows is an edited transcript of that conversation.

How has your interest on the study of food and cuisine evolved over the years?

I’ve become more interested in two related questions: Is there such a thing as American cuisine? And if so, what is it? That is the purpose of both the “ Ten Restaurants That Changed America ” book that came out in 2016 and this present book. What excites me most about the book is the ability to tie together so many things that I’ve experienced and noticed, but out of the corner of my eye.

What is American cuisine? What are its characteristics?

Regionalism, standardization, and variety are the three characteristics of American cuisine. In contrast to other nations, the United States does not have a repertoire of recognizable dishes, such as coq au vin for France, saltfish for Jamaica, or Yorkshire pudding for England. An American restaurant could mean anything: It could be cheeseburgers, or new American dishes that no one has ever seen before, or it could be heavily influenced by Italian cuisine. One of the things that sets American cuisine apart is eclecticism and experimentation, not obedience to tradition or rules.

One way to understand American cuisine is through its regions — and the regional traditions that underlie the history of American cuisine. New England, the South, and New Orleans Creole are the regional cuisines of America. Examples of New England cuisine are “Yankee Pot Roast,” the lobster roll, and clam chowder. Southern favorites include grits, collard greens, okra, fried tomatoes, and sweet potato pie. Louisiana’s signature creole dishes are jambalaya, gumbo, and étouffée.

Regionalism in food has faded in the last 125 years, but there are some regions that are still distinctive — New Orleans is among those. Prior and during the Civil War, New England cuisine was thought of as the quintessential and most important U.S. cuisine, while Southern food — which has survived better — was dismissed.

Why did regionalism in cuisine fade over time? What was it replaced with?

Processed industrial food and the homogenization and standardization of American taste are what led to the demise of regionalism in food. If you are inside a supermarket, you cannot tell if you are in Key West, Florida or in Boise, Idaho. If you are on a highway off-ramp, the food offerings could be the same anywhere. The compensation for that standardization — or at least what the food companies and the food and restaurant industry have offered — is variety. In my opinion, variety is what the food companies offer you in lieu of quality. At least in certain aspects, quality is impossible in an industrial food system.

Americans love variety. Americans’ experience of being able to choose among international restaurants is part of the overall story of American cuisine. In America, the phenomena of eating at a different style restaurant every night dates from the 1890s when there was a big craze first for Chinese food and second for Italian food — the same as it is now. This love for variety was not really imitated by the rest of the world until very recently. That taste for experimentation in cuisine is not entirely the result of immigration. Other countries have had lots of immigrants, but the native population tended not to interest itself in their food.

Up until the 1970s, when a shift towards farm-to-table cuisine occurred, the American model was industrial food quality and lots of variety. The standardization was geographical and across the seasons. The variety was simply flavors. Alice Waters, founder, owner and chef at Chez Panisse, was a vanguard for the farm-to-table movement. Waters is important not because she is the first person to serve more healthful food but because she insisted that healthful food tasted better. There was also a movement against the additives and chemicals in industrialized food, and a movement towards eating local, seasonal food because it tastes better than industrial fare.

How have social media and popular culture changed Americans’ attitudes towards food and dining?

They have democratized them. There used to be hundreds of newspapers with restaurant reviews. Very few remain. There were also “going out” magazines such as Time Out and Cue. You would look in them for reviews of everything from restaurants, to theater, to movies. They were essentially your cultural guide to the week. In the 1970s, the Zagat guides — consensus reviews by people who dine out frequently — came out. Duncan Hines was a traveling salesman who began writing up a list of places with good, homemade food — places where they still made their own pies — where you could eat if you were driving across country. This became a guidebook in the late 1930s that was updated annually.

Today Yelp ratings have made restaurants susceptible to booms and busts. Often the booms are as bad as the busts because if enough influencers say “this is great,” then restaurants have more people than they can handle. And then they disappoint a lot of people and the influencers say “this place is ruined” and that’s it. Social media has made the industry volatile in terms of fame and popularity, and as with much of the internet, it has democratized things but it has lowered standards, in my opinion.

• Yale historian Paul Freedman on the history of American restaurants and the ‘paradox’ of food
• From Columbus to celebrity chefs: How food helped shape history
• Food experts share views on culture and cuisine at Yale Center Beijing

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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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'Eight Flavors: The Untold Story of American Cuisine'

NPR's Audie Cornish talks to historical gastronomist Sarah Lohman about her new book, Eight Flavors: The Untold Story of American Cuisine.

How Just 8 Flavors Have Defined American Cuisine

AUDIE CORNISH, HOST:

What defines a cuisine?

SARAH LOHMAN: When you think of food from anywhere on the planet, you can think about what spices, what flavorings are a big part of that cuisine.

CORNISH: Sarah Lohman is a culinary historian. She was introduced to the idea back in high school when she worked at a living history museum. Back then, it was a summer gig she did in costume and in character.

Now she's written a book about American cooking. She studied local archives, looking over cookbooks and handwritten recipes to find the flavors that make up our cuisine and how they came to be so popular. The book is called "Eight Flavors: The Untold Story Of American Cuisine."

LOHMAN: Hello.

CORNISH: Hi. How are you?

LOHMAN: Good. How are you?

CORNISH: Last week, we met to talk more about it at Bazaar Spices, a local spice shop here in D.C.

LOHMAN: Oh, my gosh. It smells amazing.

CORNISH: Great.

LOHMAN: Walk inside.

CORNISH: Let's go in.

(SOUNDBITE OF MUSIC)

CORNISH: The walls of the shop are lined with shelves stacked with autumn-colored powders in tiny plastic bags - Afghan saffron, dried black lemon and Jamaican scotch bonnet peppers. But we're looking for some of Lohman's eight flavors, the ones many of you can't cook without - chili, curry, garlic, to name a few, and of course black pepper.

LOHMAN: So different black papers have different qualities.

CORNISH: One flavor down, seven to go.

LOHMAN: We have the section all about vanilla, chili powder, curry powder, soy sauce, garlic, monosodium glutamates.

CORNISH: You're saying the science name, but everyone will remember MSG.

LOHMAN: And then Sriracha.

CORNISH: And with eight flavors in hand, we sit down for a tasting.

All right, so Sarah Lohman, you have done your shopping, so to speak.

LOHMAN: Yes.

CORNISH: We've found our spices.

LOHMAN: Yep.

CORNISH: And there's actually a counter here at Bazaar Spices, which is awesome. So let's take a seat.

LOHMAN: Great.

CORNISH: The book starts with black pepper...

LOHMAN: Yeah.

CORNISH: ...Which goes way back to basically, like, the birth of America...

LOHMAN: Yeah, yes.

CORNISH: ...In that way. And you write that, number one, Americans actually like spicy foods (laughter).

LOHMAN: Yes, we do. It's true.

CORNISH: But number two, like, there is this idea that after Americans rebelled from England, we didn't know where to get black pepper from, which is crazy to me.

CORNISH: What happened?

LOHMAN: England had a monopoly, and they were charging us a lot of money to import things to the colony. So Revolutionary War started. We win the war. We win our independence. But then we didn't know where a lot of these commodities came from.

So essentially what happens is, one of our traders, a family out of Salem - they were in Indonesia. They were in Sumatra, and they got, like, a hot tip that black pepper grew on the northwest coast of Sumatra. So they came back, and they got a voyage funded to go to Sumatra. And it was the first direct shipment of peppercorn to America. This was in the 1790s.

CORNISH: It's, like, pepper espionage.

LOHMAN: Yeah, it really was.

CORNISH: Some of our first millionaires made their fortunes with black pepper.

CORNISH: And now we have some in front of us.

LOHMAN: We do.

CORNISH: And describe what we're looking at and why I have to grind it.

LOHMAN: The minute a spice is ground, its major flavorings, essential oils, chemical components - they're evaporating. And in front of us, we've got a bag of whole peppercorns as well as a bowl of freshly ground black ones. You want to give it a smell?

CORNISH: Yeah.

LOHMAN: (Unintelligible).

CORNISH: I'm not sneezing somehow.

LOHMAN: I'm going to open up this bag. OK, so here is regular black peppercorn. Do you just want to give it a chomp?

CORNISH: Sure. Is this unwise?

LOHMAN: (Laughter).

CORNISH: Not too bad.

LOHMAN: Not too bad - well, give it a second.

CORNISH: I mean it definitely feels like a plant.

LOHMAN: Now are you getting the heat?

CORNISH: Yeah, now.

CORNISH: I would say.

LOHMAN: There it is.

CORNISH: Yeah, OK, all right.

LOHMAN: So we should get some ice cream out because that fat is the best thing to counteract that heat.

CORNISH: How are you doing this?

LOHMAN: I'm just grabbing a little bit of this ground pepper from the bowl and sprinkling a tiny bit on.

CORNISH: OK.

LOHMAN: And fat decreases heat. So you're all going to see how the fattiness of this ice cream mellows out our experience of this hot black pepper.

CORNISH: It definitely makes it easier to eat...

LOHMAN: To eat.

CORNISH: ...Than when I just took a pepper ball.

LOHMAN: (Unintelligible) We were coughing...

LOHMAN: ...And I was hiccupping.

CORNISH: That was not a good system.

LOHMAN: You know, we do not think of pepper as being hot, but believe me. It is. There's a chemical called piperine, and it's triggering receptors in our mouth which are the same receptors that are triggered when we're actually eating something hot. And it's sending essentially, like, danger signals to our brain, and our brain in response is releasing endorphins. So one of the results of eating spicy food is that you start to feel quite good. And then that's actually a little bit addictive.

CORNISH: That's how you end up carrying...

LOHMAN: Hot sauce in your purse.

CORNISH: ...Hot sauce in your bag - yeah.

CORNISH: OK, so this brings me to chili powder because it's something that Americans kind of really embraced.

CORNISH: And I didn't realize that it had its roots, again, after a war - right? - the Mexican War. What happened?

LOHMAN: So war is a great propagator of new culinary traditions in this country because it means that Americans are going to live somewhere else, around people who are not like them. They're eating those local foods, bringing a taste for that home. And then in general, after wars, people move to this country. They immigrate.

CORNISH: Right, so soldiers and also refugees.

LOHMAN: Exactly.

CORNISH: So I've always thought chili powder was, like, some shady, generic red powder that was in the grocery store. I love the taste, but I'm never quite sure what is the mix of things that are in it.

LOHMAN: Sure.

CORNISH: So can you just give us the quick - like, what's in chili powder when we say that?

LOHMAN: It's proprietary, so most people are going to keep it secret. But about 80 percent are chili powders. That can be a one-chili powder. It can be a blend of several, too.

CORNISH: So just grinding up a dried chili.

LOHMAN: Dried chili - and the man who invented chili powder didn't want to have to grind all those chilies. So he created this dried sort of flavorful, pulverized chili powder to be used as a shortcut in Texas-Mexican cooking.

That then also allowed the style of cooking to spread to areas where chilies themselves - fresh chilies - weren't indigenous.

CORNISH: Now, can I...

LOHMAN: Do you want to smell it?

CORNISH: ...Taste this with ice cream?

CORNISH: I just like the idea of that.

LOHMAN: It looks beautiful.

CORNISH: Yeah. It's very impressive.

LOHMAN: The red chili mixed with this, like, turquoise bowl here.

CORNISH: OK, oh, that's cool.

LOHMAN: Yeah, I like it. This chili blend is not heavy on garlic. Like, these are really fruity chilies, and I think it's kind of a nice pairing.

CORNISH: What do you think are the two or three factors that lead to a flavor really spreading into American cuisine?

LOHMAN: Yeah, there are three that I've discovered by looking at these stories. One is some sort of turning point that creates an interest in this flavor, something like Jefferson bringing vanilla ice cream from France and making it really fashionable. So there's this desire.

Then there's a turning point that creates an increased availability. In terms of the vanilla, it was an enslaved man in Reunion, an island near Madagascar, that figured out how to hand-pollinate vanilla. You know what? I said man, but he was 12 years old at the time. So his discovery made vanilla available and cheap in a way it wasn't before.

CORNISH: 'Cause all of sudden you could fertilize a lot of it...

LOHMAN: A lot.

CORNISH: ...And make it more available.

LOHMAN: And the last thing I've noticed is we often have a biological preference for these flavors. There's something magical about humans and vanilla. We can detect it in very, very small amounts both through smell and taste. But we also still love it at very, very high amounts. So when these three things come together in the right combination, you have something that becomes American.

CORNISH: So you know, you're a long way from stirring the food on the colonial stove in high school...

LOHMAN: Yeah, yeah...

CORNISH: ...(Laughter) that isn't at the Living Museum.

LOHMAN: You know what? I loved it because I saw how easily food makes connections. And when someone is eating - as soon as they're consuming and smelling and tasting, they started asking questions. That's what I've always noticed. So I love to eat on one level, but I love the conversations that spring from food even more.

CORNISH: Well, Sarah Lohman, thank you so much for introducing me to all these flavors. This was really great.

LOHMAN: Thank you. Thanks for talking to me today.

CORNISH: Sarah Lohman is the author of the new book "Eight Flavors: The Untold Story Of American Cuisine."

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Zócalo Podcasts

The Cookbook That Declared America’s Culinary Independence

An 18th-century kitchen guide taught americans how to eat simply but sumptuously.

After the Revolution, Americans sought a national identity. American Cookery , the first cookbook written and published in the country, proposed one approach to American cuisine. Photo courtesy of Tomwsulcer/ Wikimedia Commons .

By Keith Stavely and Kathleen Fitzgerald | January 11, 2018

The recipe for “Queen’s Cake” was pure social aspiration, in the British mode, with its butter whipped to a cream, pound of sugar, pound and a quarter of flour, 10 eggs, glass of wine, half-teacup of delicate-flavored rosewater, and spices. And “Plumb Cake” offered the striving housewife a huge 21-egg showstopper, full of expensive dried and candied fruit, nuts, spices, wine, and cream.

Then—mere pages away—sat johnnycake, federal pan cake, buckwheat cake, and Indian slapjack, made of familiar ingredients like cornmeal, flour, milk, water, and a bit of fat, and prepared “before the fire” or on a hot griddle. They symbolized the plain, but well-run and bountiful, American home. A dialogue on how to balance the sumptuous with the simple in American life had begun.

American Cookery sold well for more than 30 years, mainly in New England, New York, and the Midwest, before falling into oblivion. Since the 1950s it has attracted an enthusiastic audience, from historians to home cooks. The Library of Congress recently designated American Cookery one of the 88 “Books That Shaped America.”

The collection of recipes, which appeared in numerous legitimate and plagiarized editions, is as much a cultural phenomenon as a cooking book. In the early years of the Republic, Americans were engaged in a lively debate over their identity; with freedom from Britain and the establishment of a republican government came a need to assert a distinctly American way of life. In the words of 20th-century scholar Mary Tolford Wilson, this slight cookbook can be read as “another declaration of American independence.”

The book accomplished this feat in two particularly important ways. First, it was part of a broader initiative, led by social and political elites in Connecticut, that advanced a particular brand of Yankee culture and commerce as a model for American life and good taste. At the same time, its author spoke directly to ordinary American women coping with everyday challenges and frustrations.

The title page of American Cookery . Image courtesy of Library of Congress .

American Cookery was a Connecticut project. There, a still mainly agricultural society of small independent farms was positioned to benefit from trading networks, near and far. But moving beyond mere subsistence farming required an openness to these new markets and to the world of commerce in general. Connecticut’s Federalist leaders were well-connected to influential newspapers, printers, and booksellers, and were able to promulgate a vision of an America where agriculture would flourish with the help of commerce—rather than in opposition to it.

Jeffersonians who disagreed with this outlook emphasized rural life as an end in itself. For them, the future of American society depended on the spread of the smallhold farmer, whose rustic simplicity would inoculate their fledgling country against the corrupting influence of the luxury to which Britain had succumbed.

The two camps took part in a public debate about luxuries—were they totems of prosperity or symbols of social decay? Some American thinkers, such as Joel Barlow, the author of the popular poem The Hasty Pudding , maintained that thoroughgoing simplicity should form the basis of American cooking and eating. But the Connecticut Federalists thought such asceticism left too little room for the aspirations of common people to improve their lot. These moderates preferred to encourage a kind of restrained gentility that would, in time, become the parlor rectitude of Victorian America. For those in the Federalist camp, encouraging education and the modest enjoyment of worldly goods would help build an enlightened society.

While their way of thinking was nothing if not temperate, the Connecticut Federalists promoted their views vigorously. They published Noah Webster’s popular Blue Back Speller (1783), the first American spelling book and primer, so called because of its cheap blue paper covers; Jedidiah Morse’s American Geography (1789), the first general compendium of political and geographic information about the new nation; as well as the writings of a literary circle known as the Connecticut Wits, whose poems allegorized the American Revolution and envisioned a glorious destiny for the new country. Many of these best-selling works were published by the firm of Hudson & Goodwin—which also published the first edition of American Cookery . Complementing this new American literary harvest were other ventures in locally-made goods. Imports were far from rare, but the message was clear: Everything—books, clothing, furniture, and even food—could be given an American slant.

With its new take on a practical topic, American Cookery caught the spirit of the times. It was the first cookbook to include foods like cranberry sauce, johnnycakes, Indian slapjacks, and custard-style pumpkin pie.

Moreover, Simmons had a keen understanding of the care that went into the construction of American household abundance. Behind every splendidly arrayed table lay the precise management of all the fruits and vegetables, meats and poultry, preserves and jellies, and cakes and pies that sustained the home and family—and American Cookery gave cooks and housewives tips for everyday cooking as well as occasions when the aim was to express greater gentility.

Simmons explained how to keep peas green until Christmas and how to dry peaches. She introduced culinary innovations like the use of the American chemical leavener pearlash, a precursor of baking soda. And she substituted American food terms for British ones—treacle became molasses, and cookies replaced small cakes or biscuits.

Above all, American Cookery proposed a cuisine combining British foods—long favored in the colonies and viewed as part of a refined style of life—with dishes made with local ingredients and associated with homegrown foodways. It asserted cultural independence from the mother country even as it offered a comfortable level of continuity with British cooking traditions.

American Cookery also carried emotional appeal, striking a chord with American women living in sometimes-trying circumstances. Outside of this one book, there is little evidence of Amelia Simmons’s existence. The title page simply refers to her as “An American Orphan.” Publishers Hudson & Goodwin may have sought her out, or vice versa: The cookbook’s first edition notes that it was published “For the Author,” which at the time usually meant that the writer funded the endeavor.

Whatever Simmons’s backstory might have been, American Cookery offers tantalizing hints of the struggles she faced. Although brief, the prefaces of the first two editions and an errata page are written in a distinctive (and often complaining) voice. In her first preface, Simmons recounts the trials of female orphans, “who by the loss of their parents, or other unfortunate circumstances, are reduced to the necessity of going into families in the line of domestics or taking refuge with their friends or relations.”

She warns that any such young female orphan, “tho’ left to the care of virtuous guardians, will find it essentially necessary to have an opinion and determination of her own.” For a female in such circumstances, the only course is “an adherence to those rules and maxims which have stood the test of ages, and will forever establish the female character , a virtuous character.” Lest the point somehow be missed, Simmons again reminds readers that, unlike women who have “parents, or brothers, or riches, to defend their indiscretions,” a “poor solitary orphan” must rely “solely upon character .”

The book appears to have sold well, despite Simmons’s accusation on the errata page of “a design to impose on her, and injure the sale of the book.” She ascribes these nefarious doings to the person she “entrusted with the recipes” to prepare them for the press. In the second edition she thanks the fashionable ladies, or “respectable characters,” as she calls them, who have patronized her work, before returning to her main theme: the “egregious blunders” of the first edition, “which were occasioned either by the ignorance, or evil intention of the transcriber for the press.” Ultimately, all her problems stem from her unfortunate condition; she is without “an education sufficient to prepare the work for the press.” In an attempt to sidestep any criticism that the second edition might come in for, she writes: “remember, that it is the performance of, and effected under all those disadvantages, which usually attend, an Orphan.”

These parts of the book evoke sympathy. Women of her time seem to have found the combination of Simmons’ orphan status and her collection of recipes hard to resist, and perhaps part of the reason lies in her intimations of evil as much as her recipes. When the pennywise housewife cracked American Cookery open, she found a guide to a better life, which was the promise of her new country. But worry and danger lurked just below the surface of late 18th-century American life, especially for women on the social margins. In a nation still very much in the making, even a project as simple as the compilation of a cookbook could trigger complex emotions. American Cookery offered U.S. readers the best in matters of food and dining as well as a tale of the tribulations facing less fortunate Americans—including, it seems, the “American Orphan” Amelia Simmons herself.

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How Black history and culture have influenced American cuisine

So much of what makes up American cuisine can be understood through our country's complicated history. Chefs Jerome Grant and Ashleigh Shanti know this history keenly as culinary experts on the influence of Black cooks on American food.

"Brown hands, minority hands were always behind the scenes of American hospitality and really helped grow what American hospitality is," said Grant, the owner of Jackie in Washington, D.C., and the previous executive chef at the National Museum of the American Indian and the National Museum of African American History and Culture. "Whether we were slaves, indentured servants, feeding the cowboys or looking for new beginnings."

Shanti, a chef in Asheville, North Carolina, who focuses on Appalachian culture and cuisine, said preserving that history is simply tradition in many Black families like her own.

"I don't have many written recipes of my family's, but I can call my aunt and she'll orate this amazing barbecue hash that she's been making for years," Shanti said.

This interview has been lightly edited for length and clarity.

What impact has the Black community had on American Food?

Ashleigh Shanti: I have always thought to myself that Black people have always been chefs and cooks. I am thankful to live in a time now where that's actually recognized and you're seeing more Black head chefs and Black restaurants. Because in some of those first historic images that we know of, Black people in kitchens have been in roles of servitude. And I love to see that finally changing.

Food Smokin' Hope: Jonathan Jones taught himself to barbecue and is now feeding his community

Jerome Grant: To really understand people, the best way to do it is through food, to understand their stories, a piece of their heritage, who they are and where they came from. Brown hands, minority hands were always behind the scenes of American hospitality and really helped grow what American hospitality is. Whether we were slaves, indentured servants, feeding the cowboys or looking for new beginnings.

Where can we trace back the roots of some of these dishes and ingredients?

Shanti: I think it's important to highlight that the origin of a lot of these foods that we've cooked for years, not just from the South, but all over America, they did originate from West Africa, from enslaved Africans. Beans, rice, okra, a lot of these seeds made their way from West Africa to the South.

Grant: Ingredients such as sweet potatoes and benne seeds, many of these were brought over during the trans-Atlantic slave [trade]. They were grown through places like Charleston, where they still run rampant today. Collard greens, all those types of things that, at one point, people deemed them as trash, it was like, "no, this is a part of our heritage."

Food The Civil Rights Movement had pie fundraisers. This chef wants to continue that legacy

Why has the Black community been so successful in passing down recipes each generation?

Shanti: I largely cook food that expresses my heritage and just stories of my past. And I try and tell stories relating to the matriarchs in my family. I think because the oral history of African Americans is so powerful. And I think that's how we express ourselves and that is how we pass down traditions and recipes. I don't have many written recipes of my family's, but I can call my aunt and she'll orate this amazing barbecue hash that she's been making for years.

Where do you see the future of food going in the Black community?

Grant : The sky's the limit. Just have a meal, have a meal with somebody. You get to understand so much more about them. It is such an intimate thing. And with Black food, it's extremely important to showcase where it was all this time in history and what it contributed to history. It's done so many great things to what America is now that it shouldn't be overshadowed.

Food This TikToker is on a mission to make Black food history more accessible

Shanti : We're used to our moms in the kitchen cooking and in our homes. I think women take on a very large role in the kitchen. The way that the industry is formatted and the way that it's set up, it does make it difficult for women to have a desire to be in those environments. It's framed to often keep women and people of color and people that are marginalized away from it. And I think that that's part of what I want to change about the food industry. I think that the future looks like not just staffing with people of color, but actually building communities of color and pouring back into those communities since so much has been taken from us, whether that be ideas or sweat labor or sweat equity. I think that the ask is, "What is being put back into our communities?"

Follow NBCBLK on Facebook , Twitter and Instagram .

Maya Eaglin is a digital reporter for NBC News' "StayTuned" on Snapchat. 

Free World Cuisines & Food Culture Essay Examples & Topics

Food is one of the greatest pleasures humans have in life. It does more than just helping us sustain our bodies. It has the capacity to bring us back in time and across the borders. In this article, we will help you explore it in your essay about food and culture.

Food culture is the practices, beliefs, attitudes around the production, distribution, and consumption of food. Speaking about it, you can touch upon your local traditions or foreign cuisine. In essays, you can explore a variety of customs and habits related to food.

In this article, our experts have gathered tips on writing food culture essays. It will be easy for you to write an academic paper with them in mind. Moreover, you will find topics for your essay and will be able to see free samples written by other students. They are great to use for research or as guidelines.

Foreign Cuisine & Food Culture Essay Tips

Writing a cuisine essay is not much different from working on any other academic piece. And because of that, you need to apply the regular rules for writing, structuring, and formatting. As a student, you probably know them well now. However, it is not that easy to keep everything in mind, isn’t it? In this section, you’ll see what rules you need to follow when writing a food and culture essay.

• Follow a typical essay structure.

A. Start with an introduction. Its goal is to intrigue your audience and establish your topic. B. Add a thesis statement. It’s the main idea expressed in the last sentence of the introductory paragraph. C. The body is where you argue your thesis statement and present your arguments and examples. D. In your conclusion, summarize your arguments and restate your thesis. Bring the essay to a new level by creating an impression that stays with the reader.

• Do not skip brainstorming.

Gathering different ideas is one of the first steps of essay writing. Collect as many thoughts and arguments as possible. Later, in your research phase, you can develop only the best ones. Write at least ten different ideas, and then choose the one that interests you the most.

• Choose a win-win essay topic.

Food is a necessity; however, it is way more than that. We associate food with the most memorable moments of our life. Choosing a topic that demonstrates this connection is not an easy task. The issue needs to be well developed but narrow at the same time. Most importantly, try to write about something you are genuinely passionate about and have a formed opinion on.

• Write for your audience.

Knowing your audience can help you decide what topic to pick and even what information to include in your paper. It also influences the tone, the voice, and the arguments you use. Consider your audience’s needs and academic background. It will help you determine your paper’s terminology, examples, and theoretical framework.

• Keep your topic in mind.

After you formulate your topic, it is time to dig into numerous sources. You can start by going to your school library and searching on the Internet. Consider visiting some ethnic restaurants in your area to get a first-hand experience of food culture. Every time you find new sources, ask yourself if this information necessary for your topic. Throughout this process, take notes. Write down precise numbers, dates, locations, names. All this data will help you greatly to write a cuisine essay in one sit.

• Write an outline.

Once your research is done, and you’ve determined the correct format for your food and culture essay, outline your work. You won’t lose track of the essential points and examples when you have the structure in front of you. An outline is like a map of your essay. It will show you how the entire piece works together.

• Proofread your essay several times.

This step is vital if you want to avoid any unnecessary mistakes and typos. Sometimes great ideas can have less impact due to errors. There are several things you can do. Try reading out loud, asking a friend for feedback, or using an online grammar checker .

13 Food and Culture Essay Topics

If you still did not choose a topic for yourself, this is a place to start. We’ve gathered this list so you can pick one and develop a good essay about food and culture. Besides, check our title generator that will come up with more ideas.

Here you go:

• The place of food in Indian culture and its connection with the religion.
• A comparison of Mexican street food and Tex-Mex culinary style.
• Advantages and disadvantages of healthy eating habits.
• How did American fast food infiltrate the Chinese market?
• Why is Japanese food so important in their culture?
• Spanish influence on Filipino cuisine.
• Why is street food so essential in Korean cuisine and culture?
• Characteristics of Italian cuisine by regions and cities.
• The development of Thai eating culture and Thai cuisine.
• What is Pakistani food etiquette?
• Relationships between gastronomy, cooking, and culture in American culture.
• Key factors that influence food habits and nutrition in different countries.
• How does national cuisine reflect national mentality and traditions?;

Thanks for your attention! Hopefully, you found our tips helpful. Good luck and Bon appetite! Further down, you can click the links and read food culture and foreign cuisine essays for your inspiration.

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Latino Food

Iconic Latino food dishes featuring diverse ingredients and cooking techniques have influenced the United States’ food culture for many years. These foods come from a rich history and culture, often the result of centuries of indigenous, European, and African influences. Over time, these foods have transcended borders and are created and served across the world. The rich blend of influences has developed flavors that inspire popular and vibrant culinary traditions.   With a blend of core ingredients like corn, meat, beans, and rice, traditional Latino cuisine is prominently featured alongside mainstream dishes. Latino food has always had a presence in the United States and is responsible for many cultural favorites, like Tex-Mex-style restaurants. These restaurants first gained popularity in the 1800s, with entrepreneurs, chefs, and restaurant owners like Adelaida Cuellar migrating to the United States. Since then, Tex-Mex has been a staple in American culture and has been behind many favorite food and drinks, like the margarita. These culinary influences continue to shape the culture of our nation.  

Recipes and History

From the Cuban sandwich to arepas, Latino foods have grown in popularity and influenced American cuisine with new fusions and interpretations. You can discover and create many of the iconic Latino foods yourself with these recipes:

• Mofongo – A classic dish from Puerto Rico and popular in many countries, Mofongo is made from fried green plantains mashed together with other ingredients like garlic and crackling pork rinds.
• Ropa Vieja – This Cuban shredded beef dish is often cooked with ingredients such as onions, peppers, olives, and tomato sauce. Like many Latin American recipes, this food has Spanish origins and made its way to Cuba through colonization.
• Cuban Sandwich – While there is some debate about how the Cuban Sandwich came to be introduced, variations of it make for a frequent favorite meal. The sandwich traditionally consists of roast pork, ham, Swiss cheese, pickles, and mustard.
• Tamales – This Mesoamerican dish is made of mesa wrapped in a corn husk or banana leaves. Common fillings include various meats, beans, and cheese.
• Arepas – These grilled corn cakes have seen a rise in popularity in recent years. For instance, Venezuelan arepas are commonly stuffed with different fillings, such as cheese, meat, or beans.
• Chupe de Res – This Peruvian soup is often made with ingredients such as beef, corn, potatoes, tomatoes, cabbage, and pumpkin.
• Salvadoran Pupusas - This traditional dish from El Salvador is made of thick corn tortillas and stuffed with savory ingredients, such as cheese, pork, beans, and peppers.
• Chimichurri - Often used on grilled meat, this multipurpose sauce is made from ingredients such as parsley, oregano, garlic, vinegar, and red pepper flakes.   

Special Events

Similar to most holidays and events frequently celebrated in the United States, Latino foods are at the heart of many special traditions. From Pascuas to weddings to quinceañeras, food takes center stage during many special occasions. Many families look forward to gathering each year to make signature dishes that add to their celebrations and milestones.

El Día de Muertos (Day of the Dead) , for example, is a day of celebration for many in the Latino community. The day honors and remembers the lives of loved ones and welcomes the return of their spirits. Many traditions are a fundamental part of this day, including food such as pan de muerto. Pan de muerto is a sweet bread that often has a sugar topping and is commonly included in Day of the Dead festivities. While not eaten, sugar skulls, or calaveritas , are often seen on this day, placed on altars to represent both death and the sweetness of life. As the name suggests, sugar skulls are molded to represent a human skull. They are frequently very colorful and feature elaborate designs.

The winter holiday season is another example of how food is an integral part of Latino culture and traditions. The season often features signature dishes like:

• Hallaca – A traditional Christmas dish, this cornmeal dough wrap is stuffed with stewed meat and other ingredients, such as olives, raisins, and capers.
• Pozole – Often made in the holiday season, pozole is a Mexican soup made with hominy, meat, and broth.
• Cola de mono – This traditional Chilean holiday cocktail is a tradition for many families. The beverage consists of aguardiente, milk, coffee, and sugar and is often made with variations to include ingredients like vanilla and cinnamon.

American Food Culture Essay Example

• Pages: 5 (1183 words)
• Published: April 16, 2022

Americans have exceptionally active food culture at different levels. To them, food is many things; sustenance, socialization, enjoyment, nutrition and it regularly becomes the occasion for various arguments be it political, legal action or press coverage. All Americans want to be well fed. Food satisfaction is viewed in terms of quantity and quality or even both. They are demanding and some opt fast food that can be easily accessed and at a cheaper cost. Other Americans on the extreme often look for a new experience in dining, artisanal breads and cheeses, meat and vegetables, specialty fruits, exotic gourmet products, foods that are tasty and innovative convenient for their freezers. Currently, the average American food market even in communities that are small carries gourmet and food items that are international which could only be fo

und in big cities more than twenty years ago(Nazaryan 1)

Some specific food items can be regarded as typically American as they can be found in all the places within the country. These include fried chicken and hamburgers. Every region in America nonetheless, has its own specialties and culture with regards to food. Different ethnic cuisines from all over the world also do well in the country, have an impact on the tastes of Americans and they are also affected by the eating customs of America and their food industry(Newcomb 3). A good example of a food item that had an impact on Americans is the pizza which was derived from Italy and conquered Americans and was subsequently metamorphosed into their food with modifications that could not be identified by Italians today. Cuisines from Mexico and China have also undergone through the sam

phenomenon that have seen the supermarkets in the country selling varieties of American sushi.

In America, cooking has iconic significance. American hold in the highest regard celebrity television chefs, participate in as well as watch cooking competitions and gather at food exhibition and fairs venues. Various television programs in the country show dream kitchens. Numerous Americans obtain recipes and cookbooks contending on having equipment, gadgets, cutting boards or knives and pots and pans that are endorsed by celebrities that are recent. They attend cooking classes be it professional ones or even amateur. A considerable number of them assemble all the information they can acquire on cooking from magazines, television, culinary books, the internet even though a majority of them are either very busy or lazy to cook. This results to obtaining food from fast food joints most of which are not healthy health wise (Shapiro & Dana 44)

Many Americans prefer their food to be quick, cheap and convenient irrespective of if they from a supermarket or local fast-food franchise. They go for things that are fast and simple and which require less personal or financial sacrifice. They value their image and go for food items that are appealing with some even keen on spending a lot of money on the food items that makes them appear good as when they dine in restaurant that are expensive. Cost, convenience and appearance are the main characteristics of the dominant food culture of Americans.

This contributes to a lot of illnesses and eating disorders that are related to food and particularly obesity which in America is of great concern. Big industries dealing with weight loss issues are thriving. Obesity in

children and issues of nutrition in school are continuously being discussed in the news together with other food issues such as food contamination and safety and the likelihood of food supply being contaminated by terrorists. Also on the news are the subjects’ food items that are modified genetically, food additives and livestock treatment through hormone. Always in a flux are the Federal government nutritional standards with the labelling requirements. Thriving as a result of this is big nutritional supplement industry (Nazaryan 3).

The bad food habits and illnesses that results from them haveseen the emergence of new food ethics in the country that challenges the dominant values. The demand for organic food is growing at a rapid rate which approximates at more than 20% yearly for more than ten years. These foods are not cheap neither are they attractive as compared to conventional foods and they are not even convenient in their acquisition. The initial consumers of organic foods were labelled as counter-cultural and not trend setters as they were obviously expressing a food ethic that is different. Agricultural organizations that are community supported, farmers markets and other sources of direct food advertisement have experienced rates of growth that are same to those of organic foods. The new food ethic thus cannot be defined as avoidance to genetic engineering or agricultural chemicals(Nazaryan 4). The new food ethic intends to build relations with farmers, through farmers and with the universe. Some organic consumers are certainly concerned with their well-being physically even if not exclusively. Others purchase organic foods as the roots of organics philosophically are in community and stewardship, in taking care of the earth and its

inhabitants. A majority of the people who buy food at the markets of farmers look for farmers who share the new American food ethic irrespective of whether or not their goods are organic certified.

The new food culture if viewed only in terms of sales of substitute food items such as organic, natural, free from pesticide among others may seem insignificant. This is because the sales of such goods normally amount to little than 1% of the total food sold not including the labelling of food as natural or healthy that is not dissimilar from conventional foods in substance. A lot of doubts and outright displeasure is being expressed by an increasing number of Americans with the current food system in the country. The displeasure however in not in terms of cost, appearance or convenience but rather the lack of trust in the manufacturers and distributors of corporate food, or the safety and their food nutritional value be ensured by the government. These Americans are looking for food items that will echo a different set of values ethically and not only in the food itself but also in its production and who are the beneficiaries and losers as a result of its production (Newcomb 5).

In summary, just as we can’t be tied to particular food habits because of the fears we may have, we are tied to our society and often deeply dictated by its habits and values. The people living in D.C, occupied by people who are fit and SweetGreen stores are more probable to feel pressured by the public to live and eat in a similar manner. The ones who live in areas where

people mock those who are healthy obsessively are more likely to pass by KFC for dinner. Whichever the case, we are subjected from pressure both from within and without to eat and live in a particular way which seems extremely complicated.

• Nazaryan, Alexander. "Eating Our Words." Newsweek Global 161.40 (2013): 1-4
• Newcomb, Tim. "From Steamed Hot Dogs To Fancy Flavors: NFL’S Stadium Food Revolution." Time.Com (2016): N.PAG.
• Shapiro, Laura, and Dana Goodyear. "Chefs Gone Wild." Atlantic 312.4 (2013): 40-44.
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Chick Fil a Business Analysis

This essay about Chick-fil-A’s net worth explores the financial success and strategic decisions that have shaped the fast-food giant’s valuation. Focusing on Chick-fil-A’s unique business model, which includes a distinctive franchise system and ownership of restaurants, the essay highlights how these factors contribute to the company’s operational efficiency and sales performance. Despite being privately held, estimates suggest Chick-fil-A’s net worth is in the billions, supported by its high sales volumes, strategic expansion, and innovation in digital ordering and menu development. The essay also touches on Chick-fil-A’s corporate culture and community engagement efforts as key components of its brand equity and overall valuation. Through strategic growth initiatives and a commitment to quality and service, Chick-fil-A has established itself as a financial powerhouse in the American fast-food sector, with its net worth reflecting its position as an industry leader.

How it works

Chick-fil-A, the American fast-food behemoth known for its signature chicken sandwiches and unwavering commitment to customer service, has carved out a significant niche in the competitive restaurant industry. Beyond its culinary offerings, Chick-fil-A’s business model, corporate ethos, and strategic growth initiatives have played pivotal roles in its financial success. This essay delves into the net worth of Chick-fil-A, exploring the financial fabric and strategic decisions that have shaped its valuation over the years.

Founded in 1946 by S. Truett Cathy, Chick-fil-A has grown from a single diner in Hapeville, Georgia, to a nationwide chain with over 2,400 locations across the United States.

Unlike many of its competitors, Chick-fil-A has remained a privately held company, with the Cathy family retaining ownership. This private status often shrouds the exact details of its financials in mystery; however, industry estimates and financial analyses provide insight into its impressive economic footprint.

Chick-fil-A’s net worth is intricately tied to its unique business model and operational strategies. The company operates on a franchise system, but with a twist; instead of selling franchises, it selects operators to run restaurants, maintaining ownership of the restaurant itself. This model allows for rigorous quality control and a consistent customer experience, hallmarks of the Chick-fil-A brand. Financially, this approach has paid dividends, with the company achieving remarkable sales volumes per store, far outpacing many of its competitors in the fast-food sector.

Financial analysts estimate Chick-fil-A’s net worth to be in the billions, a testament to its robust sales performance and strategic growth. Despite being closed on Sundays, a policy rooted in the founder’s Christian beliefs, Chick-fil-A has managed to outperform many competitors in annual sales. This financial prowess is further bolstered by the company’s strategic expansion and innovation strategies. For instance, Chick-fil-A has invested heavily in digital ordering technology, drive-thru efficiency, and menu innovation to meet evolving consumer preferences, ensuring sustained growth and profitability.

Moreover, Chick-fil-A’s corporate culture and commitment to community engagement have contributed to its brand equity, a crucial component of its net worth. The company invests in leadership training, employee development, and scholarship programs, fostering a loyal and dedicated workforce that drives operational excellence. Community engagement initiatives, ranging from disaster relief efforts to food donations, reinforce the company’s reputation as a socially responsible entity, endearing it to consumers and enhancing its overall valuation.

In conclusion, Chick-fil-A’s net worth is a reflection of its unique business model, operational excellence, and strategic growth initiatives. While exact figures are closely held, industry estimates underscore the company’s financial success, driven by high sales volumes, operational efficiency, and a strong brand identity. As Chick-fil-A continues to expand and innovate, its financial footprint is likely to grow, further cementing its position as a powerhouse in the American fast-food landscape. The company’s journey from a single diner to a multibillion-dollar entity is a compelling narrative of entrepreneurial vision, strategic innovation, and unwavering commitment to values, offering valuable insights into the dynamics of building and sustaining financial worth in the competitive restaurant industry.

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How to Claim Your Part of a $45 Million Walmart Settlement

A class-action lawsuit accusing the retail giant of inflating prices of certain weighed foods and produce resulted in a settlement. Customers may be eligible for a payment of up to $500.

By Emmett Lindner

Some Walmart customers may be entitled to claim up to $500 as part of a $45 million settlement that the retail giant is paying to resolve a class-action lawsuit, according to a settlement administrator’s website .

The lawsuit, filed on Oct. 19, 2022, claimed that Walmart overcharged shoppers for in-store purchases of certain weighted grocery items, including poultry and pork, and for bagged citrus. The lawsuit accuses the company of “unfair and deceptive business practices” that resulted in higher costs than what were advertised, according to court documents .

The lawsuit alleges that Walmart falsely inflated product weight, mislabeled products and overcharged for clearance products sold by weight.

The retail giant has denied the allegations, but it agreed to the settlement. “We believe a settlement is in the best interest of both parties,” a Walmart spokeswoman said in a statement.

Think you’re eligible? Here’s what to know:

Walmart is accused of overcharging for some weighted items.

The lawsuit claims that Walmart overcharged for certain items. Prices for weighted products, including meat, poultry, pork and seafood, sometimes differed between the item labels and the labels on the shelves, and customers were charged for the higher prices at checkout, according to the settlement.

Other grocery descriptions are said to have been distorted, too. Some bagged citrus products, including navel oranges, organic oranges, organic grapefruit and tangerines, were labeled with a weight that was lower than what appeared on the shelf tags, and customers were charged for a heavier weight of the products than what they took home.

The lawsuit also included some weighted goods that were near expiration, and displayed a price that was lower than what appeared on the register.

How do I find out if I’m eligible for a payment?

Any customers who shopped in a store at a Walmart retail location in the United States and Puerto Rico between Oct. 19, 2018, and Jan. 19, 2024, and purchased the included weighted goods or bagged citrus can apply for a settlement payment through the administrator’s website or by mail.

The deadline to submit any claim is June 5, 2024.

How do I apply, and how much should I expect?

To apply, either fill out the online form on the administrator’s website , or download a form to print and send by mail to an address provided on the form. The form requires claimants to submit contact information, describe the type and number of items purchased, and select a payment option, and gives them the opportunity to upload receipts.

The amount that claimants receive, if approved, can vary. With proof of purchase, shoppers can take home up to 2 percent of the total amount they paid for weighted goods and bagged citrus, with a cap of $500.

I don’t keep grocery receipts from five years ago …

Fear not, you may still receive a little cash, though less than the $500 cap. If you submit a claim without documentation, you can receive between $10 and $25 , depending on the number of relevant items purchased.

When will I find out if I’m approved?

The final approval hearing is scheduled for June 12, 2024. If you qualify for a payment, money will be transferred to you electronically, or by check if requested. The deadline to object or comment on the settlement is May 22, 2024.

Emmett Lindner writes about breaking and trending news. He has written about international protests, climate change and social media influencers. More about Emmett Lindner

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THE 10 BEST Restaurants in Elektrostal

Restaurants in elektrostal, establishment type, traveler rating, dietary restrictions, restaurant features.

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Guernica editor who published Israeli writer’s coexistence essay resigns, saying she disagreed with retraction

( JTA ) – The editor-in-chief of the prestigious literary magazine Guernica whose decision to publish an Israeli writer’s essay about the war in Gaza last month led to the mass resignation of the magazine’s staff has herself resigned from the publication, saying she disagreed with the decision to retract the essay.

Jina Moore announced her resignation in a blog post on Friday , nearly a month after Guernica retracted the essay by the British-Israeli writer and translator Joanna Chen.

“The magazine stands by its retraction of the work; I do not,” Moore wrote in the post.

On the social network X, Moore issued a more pointed critique of the Guernica staffers who objected to Chen’s piece . “After weeks of difficult conversation, it is clear to me that Guernica’s space for writing on war, injustice, and oppression has evolved away from commitments I consider essential,” she wrote.

Chen’s essay, “From the Edges of a Broken World,” ignited a firestorm at the heart of the literary world’s deeply polarized reaction to the war. After the piece was published in early March, Guernica’s co-publisher called it an “apologia for Zionism and the ongoing genocide in Palestine,” and more than 15 members of the all-volunteer staff resigned in protest. The journal also removed Chen’s essay, appending a note online promising “a more fulsome explanation” for the decision, though none has appeared to date.

For some Jews who have questioned their place in progressive and literary spaces since Hamas’ Oct. 7 attack on Israel, Guernica’s retraction offered new evidence of a toxic discourse in which no Israeli or Jew can pass muster. “The problem, when it really comes down to it, is that it presents an Israeli as human,” the Jewish writer Emily Fox Kaplan tweeted at the time.

Moore said she disagreed with the criticism of the essay.

“Many critics have said the essay normalized the violence Israel has unleashed in Gaza. I disagree,” Moore wrote in her Friday post. “I saw the piece as an example of the difficult work that Guernica is known for: capturing, with complexity and nuance, how such violence is normalized, and how a violent state extracts complicity from its citizens.”

Moore had served as Guernica’s top editor for three years and its co-publisher since 2003. A former East Africa bureau chief for The New York Times who has worked to support journalists in the aftermath of violence, Moore is managing editor of the Harvard Public Health Magazine. Moore was a Truman Scholar at Boston University, where she led a Holocaust education club, studied with Elie Wiesel and conducted research into the Holocaust. “I want to address genocide — why it happens, and what it means for those of us living secure lives as it occurs,” she told the university newspaper as an undergraduate in 2001.

Moore previously spearheaded a women’s rights reporting initiative at Buzzfeed. In her Guernica resignation announcement, she wrote, “A personal essay by a woman writer about the political nature of caregiving also struck me as aligned with a long tradition of feminist writing in Guernica’s pages.” In the essay, Chen, a peace activist who volunteers as a medical transport driver for Palestinians, describes her conflicted emotions after Oct.7.

Moore’s resignation was itself pilloried by some progressive writers. “There was nothing feminist about that essay,” Palestinian-American novelist Susan Muaddi Darraj wrote on X. “I am shocked by people who cannot see how harmful it was.”

“Good riddance!” added anti-Zionist Jewish writer Joshua Gutterman Trannen.

After being retracted, Chen’s piece was later re-published by The Washington Monthly , a center-left publication.

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40 facts about elektrostal.

Written by Lanette Mayes

Modified & Updated: 02 Mar 2024

Reviewed by Jessica Corbett

Elektrostal is a vibrant city located in the Moscow Oblast region of Russia. With a rich history, stunning architecture, and a thriving community, Elektrostal is a city that has much to offer. Whether you are a history buff, nature enthusiast, or simply curious about different cultures, Elektrostal is sure to captivate you.

This article will provide you with 40 fascinating facts about Elektrostal, giving you a better understanding of why this city is worth exploring. From its origins as an industrial hub to its modern-day charm, we will delve into the various aspects that make Elektrostal a unique and must-visit destination.

So, join us as we uncover the hidden treasures of Elektrostal and discover what makes this city a true gem in the heart of Russia.

Key Takeaways:

• Elektrostal, known as the “Motor City of Russia,” is a vibrant and growing city with a rich industrial history, offering diverse cultural experiences and a strong commitment to environmental sustainability.
• With its convenient location near Moscow, Elektrostal provides a picturesque landscape, vibrant nightlife, and a range of recreational activities, making it an ideal destination for residents and visitors alike.

Known as the “Motor City of Russia.”

Elektrostal, a city located in the Moscow Oblast region of Russia, earned the nickname “Motor City” due to its significant involvement in the automotive industry.

Home to the Elektrostal Metallurgical Plant.

Elektrostal is renowned for its metallurgical plant, which has been producing high-quality steel and alloys since its establishment in 1916.

Boasts a rich industrial heritage.

Elektrostal has a long history of industrial development, contributing to the growth and progress of the region.

Founded in 1916.

The city of Elektrostal was founded in 1916 as a result of the construction of the Elektrostal Metallurgical Plant.

Located approximately 50 kilometers east of Moscow.

Elektrostal is situated in close proximity to the Russian capital, making it easily accessible for both residents and visitors.

Known for its vibrant cultural scene.

Elektrostal is home to several cultural institutions, including museums, theaters, and art galleries that showcase the city’s rich artistic heritage.

A popular destination for nature lovers.

Surrounded by picturesque landscapes and forests, Elektrostal offers ample opportunities for outdoor activities such as hiking, camping, and birdwatching.

Hosts the annual Elektrostal City Day celebrations.

Every year, Elektrostal organizes festive events and activities to celebrate its founding, bringing together residents and visitors in a spirit of unity and joy.

Has a population of approximately 160,000 people.

Elektrostal is home to a diverse and vibrant community of around 160,000 residents, contributing to its dynamic atmosphere.

Boasts excellent education facilities.

The city is known for its well-established educational institutions, providing quality education to students of all ages.

A center for scientific research and innovation.

Elektrostal serves as an important hub for scientific research, particularly in the fields of metallurgy, materials science, and engineering.

Surrounded by picturesque lakes.

The city is blessed with numerous beautiful lakes, offering scenic views and recreational opportunities for locals and visitors alike.

Well-connected transportation system.

Elektrostal benefits from an efficient transportation network, including highways, railways, and public transportation options, ensuring convenient travel within and beyond the city.

Famous for its traditional Russian cuisine.

Food enthusiasts can indulge in authentic Russian dishes at numerous restaurants and cafes scattered throughout Elektrostal.

Home to notable architectural landmarks.

Elektrostal boasts impressive architecture, including the Church of the Transfiguration of the Lord and the Elektrostal Palace of Culture.

Offers a wide range of recreational facilities.

Residents and visitors can enjoy various recreational activities, such as sports complexes, swimming pools, and fitness centers, enhancing the overall quality of life.

Provides a high standard of healthcare.

Elektrostal is equipped with modern medical facilities, ensuring residents have access to quality healthcare services.

Home to the Elektrostal History Museum.

The Elektrostal History Museum showcases the city’s fascinating past through exhibitions and displays.

A hub for sports enthusiasts.

Elektrostal is passionate about sports, with numerous stadiums, arenas, and sports clubs offering opportunities for athletes and spectators.

Celebrates diverse cultural festivals.

Throughout the year, Elektrostal hosts a variety of cultural festivals, celebrating different ethnicities, traditions, and art forms.

Electric power played a significant role in its early development.

Elektrostal owes its name and initial growth to the establishment of electric power stations and the utilization of electricity in the industrial sector.

Boasts a thriving economy.

The city’s strong industrial base, coupled with its strategic location near Moscow, has contributed to Elektrostal’s prosperous economic status.

Houses the Elektrostal Drama Theater.

The Elektrostal Drama Theater is a cultural centerpiece, attracting theater enthusiasts from far and wide.

Popular destination for winter sports.

Elektrostal’s proximity to ski resorts and winter sport facilities makes it a favorite destination for skiing, snowboarding, and other winter activities.

Promotes environmental sustainability.

Elektrostal prioritizes environmental protection and sustainability, implementing initiatives to reduce pollution and preserve natural resources.

Home to renowned educational institutions.

Elektrostal is known for its prestigious schools and universities, offering a wide range of academic programs to students.

Committed to cultural preservation.

The city values its cultural heritage and takes active steps to preserve and promote traditional customs, crafts, and arts.

Hosts an annual International Film Festival.

The Elektrostal International Film Festival attracts filmmakers and cinema enthusiasts from around the world, showcasing a diverse range of films.

Encourages entrepreneurship and innovation.

Elektrostal supports aspiring entrepreneurs and fosters a culture of innovation, providing opportunities for startups and business development.

Offers a range of housing options.

Elektrostal provides diverse housing options, including apartments, houses, and residential complexes, catering to different lifestyles and budgets.

Home to notable sports teams.

Elektrostal is proud of its sports legacy, with several successful sports teams competing at regional and national levels.

Boasts a vibrant nightlife scene.

Residents and visitors can enjoy a lively nightlife in Elektrostal, with numerous bars, clubs, and entertainment venues.

Promotes cultural exchange and international relations.

Elektrostal actively engages in international partnerships, cultural exchanges, and diplomatic collaborations to foster global connections.

Surrounded by beautiful nature reserves.

Nearby nature reserves, such as the Barybino Forest and Luchinskoye Lake, offer opportunities for nature enthusiasts to explore and appreciate the region’s biodiversity.

Commemorates historical events.

The city pays tribute to significant historical events through memorials, monuments, and exhibitions, ensuring the preservation of collective memory.

Promotes sports and youth development.

Elektrostal invests in sports infrastructure and programs to encourage youth participation, health, and physical fitness.

Hosts annual cultural and artistic festivals.

Throughout the year, Elektrostal celebrates its cultural diversity through festivals dedicated to music, dance, art, and theater.

Provides a picturesque landscape for photography enthusiasts.

The city’s scenic beauty, architectural landmarks, and natural surroundings make it a paradise for photographers.

Connects to Moscow via a direct train line.

The convenient train connection between Elektrostal and Moscow makes commuting between the two cities effortless.

A city with a bright future.

Elektrostal continues to grow and develop, aiming to become a model city in terms of infrastructure, sustainability, and quality of life for its residents.

In conclusion, Elektrostal is a fascinating city with a rich history and a vibrant present. From its origins as a center of steel production to its modern-day status as a hub for education and industry, Elektrostal has plenty to offer both residents and visitors. With its beautiful parks, cultural attractions, and proximity to Moscow, there is no shortage of things to see and do in this dynamic city. Whether you’re interested in exploring its historical landmarks, enjoying outdoor activities, or immersing yourself in the local culture, Elektrostal has something for everyone. So, next time you find yourself in the Moscow region, don’t miss the opportunity to discover the hidden gems of Elektrostal.

Q: What is the population of Elektrostal?

A: As of the latest data, the population of Elektrostal is approximately XXXX.

Q: How far is Elektrostal from Moscow?

A: Elektrostal is located approximately XX kilometers away from Moscow.

Q: Are there any famous landmarks in Elektrostal?

A: Yes, Elektrostal is home to several notable landmarks, including XXXX and XXXX.

Q: What industries are prominent in Elektrostal?

A: Elektrostal is known for its steel production industry and is also a center for engineering and manufacturing.

Q: Are there any universities or educational institutions in Elektrostal?

A: Yes, Elektrostal is home to XXXX University and several other educational institutions.

Q: What are some popular outdoor activities in Elektrostal?

A: Elektrostal offers several outdoor activities, such as hiking, cycling, and picnicking in its beautiful parks.

Q: Is Elektrostal well-connected in terms of transportation?

A: Yes, Elektrostal has good transportation links, including trains and buses, making it easily accessible from nearby cities.

Q: Are there any annual events or festivals in Elektrostal?

A: Yes, Elektrostal hosts various events and festivals throughout the year, including XXXX and XXXX.

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