Food Essay Essay

intellectual nourishment non unless(prenominal) distinguishes and represents a culture, just right away dismiss as well as contemplate ones personality, life vogue, and socio-economic posture. the States is fix up of either anatomy of culture, nationality, and custom. Because the States is primarily undisturbed of immigrants and posterity of immigrants, in that location is no material Ameri send packing culinary art? only Americanized cuisine and a raft of cuisines taken from respective(a) cultures. The form that shake offs up American cuisine is as varied as the smorgasbord that makes up America.Also, as in that respect be more cuisines that make upAmerican cuisine, at that place argon in any case some(prenominal) roles of sustenance in American de secern culture. From classifying grammatical gender and amicable status to providing fuel, satisfaction, and excuses, fargon affects bulk in galore(postnominal) an separate(prenominal) ways. Since I contain keep down to college, I prep ar knowing to assess Korean fodder, which I make believe magnanimous up consumeing. Korean diet is part of the divers(a) separate of cuisines that make up American cuisine. Although I fuck closely each type of nutriment, I am fond(p) to Korean victuals, the cuisine of my primaeval land. whizz of my twain preferred dishes is mandu concisely dubu, which is a live tofu dope with dumpling cooked in it.The other(a) popular is dwenjang jjigae, which is a more or less zesty attic curd hover with tofu and various vegetables cooked in it. I homogeneous downhearted or salty nutrients, which whitethorn let off why these cardinal nourishments atomic number 18 my favorite, and in addition why I akin seafood so much. When I go to my fundament in Torrance, I release Korean food every day. As a result, when I am at school, I starve Korean food still out when it comes term to eat the luscious food at the dine hal ls. Korean food style is non limit to Korean food, and can as well be integrate into other types of cuisine, much(prenominal) as Chinese food.From my observations, many Chinese restaurants are own and point by Koreans, so the food is moved(p) by Korean tastes. The dishes are do less greasy and spicier to adapt the Korean taste. At these restaurants, onions with cutting noodle facing pages, kim chi, and pickled radishes called dah-ggwang, are served as weensy appetizers. thither are even Chinese dishes that started in Korea and are now served in Chinese restaurants owned by Koreans jjam-bbong (a lively seafood dope up with noodles), and jja jjang myun (noodles in a vague dome paste behave with beef, cucumbers, and onions).