As an international relations major and a foodie, the intersection of identity, diplomacy, and culinary traditions has always been of interest to me. From my college essays talking about my perception of food and identity to a recent project on culinary diplomacy, this topic has continued to challenge my thinking and understanding of the world. There are a variety of questions that present themselves when discussing gastronomy and its cultural implications. Gastronomy, at its core, is a lens through which we can better comprehend the intricate tapestry of human interactions, cultural exchange, and diplomatic relations. It transcends mere sustenance, offering a powerful narrative of our shared human experience. The questions that arise when discussing food's cultural implications are as diverse as the cuisines themselves. From the culinary traditions of a small ethnic restaurant nestled in a quaint town to the sophisticated strategies employed by nations to harness the power of cuisine for diplomatic purposes, it is evident that food has a unique ability to transcend borders, engage in dialogue, and bridge seemingly insurmountable gaps. Whether it be something as minute as an ethnic restaurant in a small town to nations leveraging cuisine to improve their diplomatic endeavors, food is able to work itself into many conversations. So, although I could write endlessly about the ways gastronomy is intertwined with human interaction, my focus here will be on a piece of this discussion that is quite dear to me – the impact of assimilation and creation of new identities on cuisine.
This idea may sound lofty and dramatic, but turns out to be much closer to home than you might think (especially for the Americans reading this). The United States is classically described as a “melting pot,” where the nation houses a blend of different cultures from its immigrant population. As in any country, immigrants often bring their culinary traditions with them. Over time, these culinary traditions can evolve as a result of cultural assimilation, adaptation to local ingredients, and the influence of other cuisines. Although this can be considered merely an interpretation of immigrants’ original identities given the circumstances, I like to view this as a completely new and unique identity. These identities often manifest as a mix of American and foreign elements, but the large expanse of culture and interaction throughout the United States even creates a space for “foreign” ideas to meld together too.
As an Asian-American, one of the easiest cases of this to point out is Panda Express, or more specifically, the beloved orange chicken entree. At this point, it is pretty common knowledge that Panda Express isn’t considered an “authentic” Chinese restaurant. However, at some points in time, this was the most exposure some Americans had to Chinese cuisine, the closest thing Chinese immigrants could get to food from their homeland, and a dietary staple for the children of these immigrants. Mirroring the crisis many Asian-Americans endure, Panda Express was too American to be authentically Chinese, yet too Chinese to be considered American. So, where would orange chicken fit into this equation? The dish echoes elements of Chinese cooking, where crunchy protein is drenched in sticky, savory sauces, yet the tangy, and sweet, and citrusy flavors seem to reference another culture. This uniquely Asian and American dish can be a symbol of adaptation, innovation, and a desire to connect with the culture of the host country while preserving elements of the homeland. Furthermore, orange chicken (much like first-generation children) is born from immigrants, creating a diaspora that is truly Asian-American.
Tying my own experiences into this, the sentiment of American flavors through a Chinese lens perfectly encapsulates what Asian-Americans seek. Growing up, I seemed to have an innate lack of spice-tolerance – a trait quite frowned upon by the other immigrant uncles and aunties. Struggling to stomach authentic Asian food the way it was meant to be consumed caused dissonance between two identities I already felt borderline ostracized from. It seemed that I wasn’t able to enjoy either American or Chinese cuisine to the fullest extent. The mechanism that ended up bridging this gap was the use of Chinese culinary traditions to cater to American tastebuds, or alternatively, the Asisan-American experience.
This identity has become increasingly embraced by both sides, where orange chicken has still made its way onto menus at “authentic” Chinese restaurants, and Panda Express has continued its streak of merging Chinese cooking with American tastes (see: the Apple Pie Eggroll). Despite being controversially Chinese or American, orange chicken has emerged as one of the crown jewels of fusion cooking, and one part of the many identities America is home to.
In contrast to the “something new” that the orange chicken case study presents, fusion cooking and adaption to local preferences can be seen through re-interpretations of “traditional” foods in different places as well. Most notably, the varying slices of the Italian-American community have shown the significance of experience and assimilation in cuisine in a subtle, yet delicious way. Even within Italy, pizza has found a way to present itself in different styles around its native country – whether it be Sicilian, Neapolitan, or something else, the different ingredients and crust styles of Italian pizza show that the dish is a perfect canvas to reflect culture and surroundings on. In America, the translation of pizza to American culture didn’t stop at a national level, but has even mimicked the significance of regional interpretations. The New York-style, Chicago deep-dish, and Hawaiian-style pizzas are all distinctly American, but also flawlessly showcase the influence of local resources and preferences. Another example of this is Japanese sushi, a food that has undergone significant assimilation and adaptation in other parts of the world. Sushi rolls with ingredients like avocado and cream cheese, which are not traditional Japanese elements, are popular examples of fusion cuisine.
The examples presented thus far highlight the cultural exchange and creation of new identities between other cultures and America, but it is equally important to address the platform the United States gives for different cultures to mesh into something that barely even involves American cultures. For instance, Cajun and Creole cuisine, otherwise known as the cuisine of Louisiana, are created by the tapestry of cultures that reside there. Hearty dishes like gumbo, jambalaya, and etoufee seamlessly blend African, French, Spanish, and indigenous American culinary traditions together. Despite not having elements of stereotypical “American” food (read: hamburgers, fries, etc.), this fusion of foreign cultures has created something truly and uniquely American. This style of cuisine has ingrained itself fully into American culture, showcasing the significance of cultural exchange in foundational American values. Even though Cajun and Creole cuisine remains a classic staple and representative of cultural assimilation sentiments, these exchanges have continued to build as time continues. Across the country, there have been newer ventures into creating American cuisine without the utilization of “American elements.” Being in Los Angeles these past few years have given me the opportunity to experience some of these newer crossovers early on, whether it be the kimchi quesadilla from Kogi, Peruvian-Japanese Nikkei restaurants, or the chicken tikka burrito from USC’s beloved 23rd Street Cafe. The consistent flow of cultures in the United States has created a platform and opportunity for innovation – almost as if the US is just a bridge between two other countries.
The ongoing exchange and evolution of culinary identities in the United States showcase the nation's capacity to embrace diversity and innovation. It is a testament to the country's rich tapestry of cultures and the willingness of its people to adapt and create something truly unique. As a nation of immigrants, America's cuisine serves as a living history, reflecting the complex journey of its people and their quest for belonging and expression.
In conclusion, the world of cuisine is a dynamic canvas upon which cultures intermingle, adapt, and create new identities. My exploration of this intersection of identity, diplomacy, and culinary traditions has reinforced my belief that food transcends borders, offering a unique lens through which to view the complexities of our global society. From the assimilation of immigrant culinary traditions to the creative fusion of regional and international flavors, it becomes evident that the United States, often referred to as a melting pot, is a testament to the power of cultural exchange.
The beloved orange chicken and diverse interpretations of pizza demonstrate that culinary identity is not bound by tradition but is ever-evolving, reflecting the diverse and evolving tastes of a nation. And beyond these examples, Cajun and Creole cuisines of Louisiana stand as powerful symbols of cultural amalgamation and the creation of something uniquely American.
As a bridge between various cultures, the United States provides a platform for innovation and the creation of new culinary identities that transcend national boundaries. In my time in Los Angeles, I've had the privilege of experiencing these cultural crossovers firsthand, highlighting the ever-evolving and dynamic nature of American cuisine.
In the end, the evolution of culinary identities in the United States is a testament to the ability of cultures to come together, evolve, and celebrate their unique blend. This culinary journey reaffirms that diversity is a source of strength, and the act of sharing food transcends mere sustenance, becoming a powerful tool for building connections and forging new identities in an ever-changing world. It is a reminder that our individual and collective identities are continually shaped by our experiences, tastes, and the shared traditions that bring us together.
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