The function of food in shaping identity

Length: 5-7 pages (double spaced, 12pt font). Minimum of 1,250 words. Follow the traditional academic essay format: introduction / thesis / supporting argument and sources/conclusion. Please include a basic “Works Cited” page that lists the ten readings and any additional sources. You can use author names or titles for citing works from our reading list. If you bring in outside sources, please cite in the style of your choice. You are required to use ten (10) of our readings. You may only use two (2) readings from any given week / topic and must use at least two (2) theorists. Open-note, but no AI-generated content/”ideas” allowed - detection software will be used. These are the theorists: *Mary Douglas, “Deciphering a Meal” *Pierre Bourdieu, Distinction: A Social Critique of the Judgment of Taste (excerpt) *Roland Barthes, “Toward a Psychosociology of Contemporary Food Consumption” *Octavio Paz, "Eroticism and Gastrosophy" *Claude Lévi-Strauss, “The Culinary Triangle” *Lucy Long, "Culinary Tourism” *Claude Fischler, "Food, Self and Identity” *Marvin Harris, “The Abominable Pig” *Sidney Mintz, “Eating American” *Lisa Heldke, “Let’s Cook Thai” These are the readings and sources are available online: MFK Fisher, “Forward from The Gastronomical Me” Anthony Bourdain, “Don’t Eat Before Reading This” Richard Wilk, “Real Belizean Food” Erin DeJesus, “Andrew Zimmern Issues Apology for Appropriation Comments” Roxana Hadadi, “Alison Roman, the Colonization of Spices, and the Exhausting Prevalence of Ethnic Erasure in Popular Food Culture” Elyse Inamine, “For Korean Adoptee Chefs, Food as Identity Is Complicated” Dan Pashman, “Other People's Food Pt. 1: White Chef, Mexican Food”(The Sporkful podcast) Marjorie DeVault, “Conflict and Deference” Jennifer Berg, “Gendering Mole: Masculinity and Transnational Cooking” Anne Allison, "Japanese Mothers and Obentos: The Lunch Box as Ideological State Apparatus” Christopher Carrington, “Feeding Lesbigay Families” Edward A. Chamberlain, “Serving hot cakes and hashtags: how two popular resort towns entice LGBTQ+ tourists with food and drink on social media” Jaya Saxena, “Gay Bars aren’t Disappearing, They’re Changing” Jaya Saxena, “How Drag Queens Use Cookbooks To Flip Femininity” Rafia Zafar, “The Signifying Dish: Autobiography and History in Two Black Women’s Cookbooks” Alison Hope Alkon, and Rafi Grosglik. “Eating (with) the Other: Race in American Food Television.” Andreas Montanari “The Stinky King: Western Attitudes toward the Durian in Colonial Southeast Asia” Curtis Chin “Tea” and “Soups and Appetizers: A2” from Everything I Learned, I Learned in a Chinese Restaurant: A Memoir Janet Fitchen, "Hunger, Malnutrition, and Poverty in the Contemporary US" Jan Poppendieck, “Want Amid Plenty: From Hunger to Inequality” Joshua Freedman and Dan Jurofsky, “Authenticity in America: Class Distinctions in Potato Chip Advertising” Caroline Teel, “The World’s Most Expensive Foods: Things to Try (If You Can Afford Them)” Julie Creswell, “Those Doritos Too Expensive? More Stores Offer Their Own Alternatives” George H. Lewis. “The Maine Lobster as Regional Icon: Competing Images Over Time and Social Class” Junfan Lin & Paul Waley, “Taste and place of Nanxiong cuisine in South China: a regional analytical framework” Mark Weiner. “Consumer Culture and Participatory Democracy: The Story of Coca-Cola” Steve Penfold. “Eddie Shack was no Tim Horton: Donuts and the Folklore of Mass Culture in Canada” Lisa Morton. “Trick or Treat” in The Halloween Encyclopedia E.N Anderson. “Food and Religion” in Everybody Eats. Gaye Tuchman and Harry Levine, "New York Jews and Chinese Food: The Social Construction of an Ethnic Pattern” Caroline Walker Bynum, "Fast, Feast, and Flesh: The Significance of Food to Medieval Women" Ethan Ding, Chenglin Weia and Chengliang Liu, “Religion versus social relationships:how Chinese Muslims deal with Halal taboos in social eating.” Ashok Selvam, “The Evolution of the Diwali Sweet” Yunxiang Yan, “Of Hamburgers and Social Space: Consuming McDonald’s in Beijing” Sarah Maslin Nir and Jiha Ham, “Fighting a McDonald’s in Queens for the Right to Sit. And Sit. And Sit.” Alison Leitch, “Slow Food and the Politics Virtuous Globalization” Jeffrey Pilcher, “ ’Old Stock’ Tamales and Migrant Tacos: Taste, Authenticity, and the Naturalization of Mexican Food” Marcel Proust,, “Madeleine” excerpt from In Search of Lost Time Cara De Silva, ed. “In Memory's Kitchen: A Legacy from the Women of Terezin” David Sutton, “Cooking Skills, the Senses and Memory” Claire R. Bunschoten, “‘Eau de Cookie Dough’: Gourmand Fragrances, Negotiating Nostalgia, and Inedible Food Cultures.” Janet Siskind, “The Invention of Thanksgiving: A Ritual of American Nationality” Noah Galuten, “Why, Exactly, do we Love Old Restaurants?” Alice Julier, “The Political Economy of Obesity” Susan Bordo, “Not Just a White Girl’s Thing” Calvin W. Schwabe, “Unmentionable Cuisine” Paul Rozin, “Food is Fundamental, Fun, Frightening, and Far-reaching” Dylan Clark, “The Raw and the Rotten” Ben Highmore, “The Taj Mahal in the High Street”: The Indian Restaurant as Diasporic Popular Culture in Britain Merin Oleschuk, “Foodies of Color: Authenticity and Exoticism in Omnivorous Food Culture”