Narrative Essay On Food

Example of a Narrative essay on Personal about:

african american / traditions / food / indian / culture / cooking

 

As a native African American, I usually hold to the tradition of using popular southern foods. These include such important ingredients as the okra. vegetable The vegetable was brought to New Orleans by African slaves.  I like to follow the tradition. It means that I follow the traditions of the past while composing my food traditions. The tradition is often attributed to the imported products from African continent. Okra can be regarded as the principal ingredient in the popular Creole stew. This dish is often referred to as gumbo. The food is believed to belong to the traditional spiritual and healthful properties. The other properties include rice and seafood. These go along with sausage or chicken, and filé. File is a sassafras powder. The use of the powder is inspired by the Choctaw Indians. The main ingredient of the food is gumbo. There are many others common foods that are being rooted in African-American culture. These include black-eyed peas, benne seeds (sesame), eggplant, sorghum. Also, I adore watermelons, and peanuts.

Southern food has one more name - "soul food." This is a very interesting story and is known by everyone who is African American. According to the general view, African Americans contend that soul is being projected to consist of African-American recipes. Many of these are known to have passed down from generation to generation. It is just the same story as the one with African rituals. The legacy of African culture can be traced is many of the traditional recipes that are being practices by the Native people. Me personally like to eat foods made from rice. It seems that the tradition has not changed since the old times when the exploitation of the new territories begun. Also, Africans and West Indians are known to set foot in the New World, as well as on the territory of the southern United States. These states are known to have a dense population. The other thing is the development of new modern cooking culture. This culture remains true to the African-American tradition.The cooking traditions are widely present in the southern society. The tradition has been existing for years.

Soul food is a hearty African cuisine. In the majority of cases, this cuisine is being associated with African Americans that are residing in the Northern part of the country. The territory is being inhabited by the people that came both from the North and South. The tradition is common among blacks and whites that live in the in the South. The basis of the tradition is the use of the cheap products have been received from farming, hunting and fishing.

The tradition is based on the use of ham hocks and neck bones. These are often used to seasoning to soups. The same situation happens for boiled turnip, collard and mustard greens. The other common foods are being used for the procedure that includes such important foods as fried chicken, fish, and cornbread. There were times, when the African-American population could be regarded to be more rural than it is no.w Things have changed however, but rabbit, possum and squirrel, as well as waterfowl still remain to be the important additions to the already present diet.

Now let’s come close to the analysis of American food traditions. These traditions can be regarded as the ones that are particularly intriguing. Also, many people are known for resisting some of the most persistent of traditions.Many of the people are known to resist the very idea of changing their food patterns. Me also. That is the main reason why food often becomes closely tied to cultural identity. The presence of this identity helps to reveal people the presence of cultural processes including blending, diffusion, or maintenance.

Gumbo can be regarded as an excellent example of cultural blending. I like this dish since it is closely identified with South Louisiana food traditions. The name of the food is derived from the Bantu. This word is traditionally used for okra, nkombo. As for the okra plant, this plant can be regarded a favorite one in Africa.

Of particular focus is the seafood gumbo. This food is thickened with okra. The food is more common along the coast. The dish is being done from meal, however, there is much space for the other ingredients. Something like boiled eggs. No matter which type of gumbo I am going to make, the ingredients for the dish are not that difficult to find. Now I will tell you some things in which the right gumbo can be done since cooking gumbo is one of my favorite pastimes. Still, the whole procedure is rather complicated.

Gumbo has also much to do with the cultural traditions of the people. First of all, the dish illustrates the process of cultural diffusion. While preparing African Gumbo Soop I am using the following ingredients:

1 (3- to 4-pound) chicken, cut into

    serving pieces and floured

4 tablespoons peanut oil

1 onions, peeled and chopped

3 tomatoes, peeled and chopped

2 quart chicken bouillon

2 teaspoon salt

1/3 teaspoon cayenne pepper

2 pound okra

1 tablespoon flour, mixed with 1/4 cup water

  • Brown chicken pieces in hot oil in stew pot. Add onions, tomatoes, bouillon, salt and cayenne. Simmer covered until chicken is tender.
  • Wash okra; snip off ends and cut into rounds. Add okra and simmer uncovered until tender. Thicken with flour.
  • Variation
  • Substitute 2 pounds washed, shelled and deveined shrimp or prawns for chicken

The dish is delicious. Just try and you can the experience the taste of the real food. That food is simply delicious!

 

Today, there are many delicious foods easily available. I sometime wonder how life was in the ancient past when they did not have ease of access to food as we do today.

However, though I can find food of all kinds in our stores there are foods that stand out as my favorite.

I easily walk past the pizzas, the fluffy pasties, pies, and cream cakes. But when I sit in the restaurant and see the words oxtail stew, with creamed spinach and potatoes I positively drool.

The Waitron places the crispy warm bread rolls beside me on a white plate. In front of me were yellow balls of butter. Next, she placed in front of me a bowl of creamed spinach, dark green finely cut with the white cream and steam coming from it advertising it was freshly cooked. I inhaled the warm aroma unique to spinach. Beside it was a bowl with smooth white mashed potato. Rich creamy smooth and firm from the butter and milk that had been beaten into it to add to its flavor and smooth texture.

Then came the bowl full of oxtail stew. Its rich dark brown color was set off by the white bowl it was in. The gravy was thick and rich. I could smell the aroma of beef, garlic, and herbs and spices drifting up from it into my nose. My mouth watered in anticipation.

Now I took the silver spoon and dipped it into the bowl of potato. It smoothly penetrated the firm fluffy white mound. I lifted the spoon and turned it over on my plate depositing a mound of potato. I repeated this 3 times. Then using another spoon I scooped up spinach dripping white sauce and put it on the plate beside the potato. The dark green Spinach was hot, the white Sauce melted and it contrasted with the creamy potato. Now after a second helping of spinach I took another larger spoon. I dipped it into the rich brown stew and stirred it. Then I scooped up a chunky slice of oxtail. Several other pieces followed that one onto my plate, the rich brown meat, contrasting with the dark green spinach and creamy white potato. The succulent meat gleaming with a coating of rich gravy and the aroma of gravy, garlic spinach and potato blending in the steam rising from my plate. I scooped up gravy from the bowl and trickled it over the white potato catching the scent of red wine. I broke the roll and spread butter on it and I was ready to eat.

Now the decision where to start, so I bit into the fresh crisp roll and tasted its warm soft texture and the melting butter. By then I had decided to sample the potato with gravy and the spinach. The potato was smooth, with a taste of butter over powered with the tangy gravy, its garlic and hint of good red wine in it. The spinach was a good foil. Smooth with its vegetable texture and plain white sauce it softened the taste of the gravy. Then I used my fork and removed the succulent meat from the bone. Its soft texture, fatty feeling in the mouth, the spice wine and garlic in the gravy made it perfect. So I sat contented at my table eating as much as I could, and more than I should of my favorite food.

Tips on writing a descriptive essay about your favorite food:

  1. This essay form is personal. It describes your personal experience and view on your favorite food.
  2. The goal is to create a vivid picture in the reader’s imagination.
  3. Brainstorm by using your power of observation and make notes.
  4. Carefully choose descriptive words that bring out a vivid picture of what you describe – in this case – your favorite food.
  5. Ensure you apply all your senses. The reader must be brought into the picture in his imagination. If you use words such as hot, cold, warm, dark, light, sunshine, fragrant, and the like.
  6. Describe, where you can, your emotions and feelings. Most of the readers will identify and connect with emotion.
  7. Do not lose your focus and make sure you organize your paper correctly.

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Tags: descriptive essays, essay on food

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