Date of Award
1973
Document Type
Thesis
Department
Dietetics
First Reader
Unknown
Abstract
The circumstances under which one eats are largely determined by the culture. Food habits may have existed for centuries, and such a heritage may account for great conser- vatism in accepting change. These patterns reflect the social organization of the people. including their economy, religion, beliefs about the health properties of certain foods. and attitudes toward various members of the family. The emotional reactions to the consumption of certain foods may be so deeply rooted that effecting acceptance of them is almost impossible. Cultural food patterns exist particularly with- in oountrieso Perhaps nowhere in the world can one find so great a variety of foods and methods of preparation as in the United States. The dietary patterns are an amalgamation of the foods native to the region and the habits and customs handed down by generations of foreign born.
Taking these facts into consideration, the author felt a need and a desire to undertake a study of cultural foods as an Honors Project. Some goals and purposes are as follow:
(1.) To learn characteristic food patterns and habits of cultures by actual kitchen preparation.
(2.) To become familiar with cultural foods as an optional course for American Dietetic Association membership.
(3.) To collect magazine and newspaper articles pertaining to food habits and patterns. These will be preserved in a scrapbook for future reference.
(4.) To become familiar with new foods and flavors.
(5.) To gain skill in planning and evaluating meals.
Each experiment follows the same basic pattern. The procedure was to research characteristics of each culture, plan and prepare the meal, and evaluate afterwards. Magazine and newspaper articles pertaining to food patterns were collected for the scrapbook. The "key to score" for evaluation remained the same for each experiment, and the same three persons scored each meal. Four factors: appearance, texture, flavor, and odor were used to judge each meal.
Recommended Citation
White, Emma Gail, "Experiments in Cultural Food Patterns and Customs" (1973). Honors Theses. 370.
https://scholarlycommons.obu.edu/honors_theses/370