Assignment: Assignment Task 3

Subject: North American Food and Culture – FOOD8000

Student Name: Sandeep Kumar
Student ID: 8877569
Due Date: Feb. 20, 2024
Introduction to Indigenous Cultures in Canada:
Considering North America's countless cultural influences and substantial influences on the
culinary scene, those working in the field of global hospitality management must have an
adequate knowledge of both cuisine and culture. North America, which mainly includes the
United States, Canada, and Mexico, is home to a diverse range of culinary traditions influenced
by geographical, historical, and cultural elements (Les Roches, n.d.). Understanding the
significance of North American food in the context of international hospitality management
enables companies to give customers a genuine and unforgettable experience while
accommodating the tastes of a client that is becoming more and more diversified. This
assignment covers the unique culinary features of many major locations in North America,
provides a geographical outline of the continent, and performs a case study on how local
companies utilise their food culture to help the tourism industry (Overproof, 2020).
Geographical Overview:
North America is the third largest continent with a variety of temperatures, environments, and
cultural traditions. The three main participants, the United States, Canada, and Mexico, cover the
area between the small Aleutian Islands in the northwest and the Panamanian Isthmus in the
south. There are minor island nations and territories scattered around the Caribbean Sea and
western North Atlantic, as well as the massive island of Greenland in the northeast. Stretching
from Greenland to the Aleutians, the continent's northernmost region spans half of the globe. The
continent is just 50 kilometres (31 miles) wide at the narrowest point in Panama (National
Geographic Education). Each provides distinctive gastronomic experiences. In contrast to the
Southern area, which is known for its barbecue, grits, and soul cuisine, the Northeast is
recognised for its seafood, clam chowder, and lobster (Durant).
The diversity of foods found in North America is greatly influenced by factors such as climate,
geography, and historical events. For example, the Midwest's agricultural core gave rise to farm-
to-table practices, while the availability of fresh seafood in coastal locations affected the culinary
traditions of places like New England (My Hungry Traveler, n.d.). The varied culinary
environment of North America is a result of historical occurrences like colonisation,
immigration, and commerce, which brought different foods and cooking methods with them
(gourmandelle, n.d.).
Case Study: (Exploring New Orleans, Louisiana)
We now focus on New Orleans, Louisiana, a city renowned for its unique Cajun and Creole
cuisines. New Orleans's local companies have skillfully used their own culinary culture to
augment the overall tourism encounter. The fusion of Native American, Spanish, African, and
French flavours has produced a unique and appealing culinary fabric. Emphasising authenticity
is one approach that firms in New Orleans have found to be effective. Restaurants and food
establishments take pleasure in maintaining age-old recipes that have been passed down through
the years. This dedication to authenticity enhances the city's cultural character in addition to
drawing visitors looking for an immersive experience (Jamshidi, 2019).
In addition, a major factor in the prosperity of New Orleanian enterprises is the use of regional
components. The Gulf of Mexico is close to the city, guaranteeing a consistent supply of fresh
seafood, which is essential to Creole and Cajun cooking. Locally sourced food is not only good
for the local economy but also gives tourists a true experience of the city's gastronomic history
(Louisiana Feedyour Soul, n.d.).
Despite these achievements, New Orleans companies still struggle to strike the right balance
between heritage and modernity. The authenticity of regional flavours may occasionally be
eclipsed by the need for innovation and fusion cuisines, which is driven by global culinary
trends. Finding the appropriate balance is a constant struggle for companies trying to serve a
wide range of visitors as well as local customers.
Another problem that companies in New Orleans confront is navigating the seasonal differences
in ingredients. Natural catastrophes like hurricanes, floods, and others can cause supply chain
disruptions and limit the availability of essential materials. Strong companies in the area show
resilience by keeping the soul of Creole and Cajun cooking while adjusting menus to seasonal
ingredient availability (Dinner with Tayo, n.d.).
Conclusion:
In conclusion, an intricate pattern moulded by geographic variety, historical influences, and
cultural fusion is revealed by examining North American cuisine and culture from the
perspective of global hospitality management. The diverse climatic conditions and landscape
throughout the continent influence the distinctive gastronomic traits of various locales (Lacalle,
2021).
The New Orleans, Louisiana, case study demonstrates the effective tactics used by
neighbourhood companies to capitalise on their unique culinary culture. A significant part of the
whole tourism experience is centred around highlighting authenticity and using regional products
(Sushant University, 2023). The influence of seasonal fluctuations on ingredient availability and
the need to strike a balance between tradition and innovation are among the issues that
businesses face.
Understanding North American cuisine is essential for international hospitality management
since it allows companies to serve a wider range of customers. In a globalised and culturally
changing world, recognising local cuisine and culture not only makes the hospitality experience
more authentic but also helps businesses succeed overall. In a time when tourists are looking for
immersive experiences, it is crucial for global hospitality management techniques to strategically
include the essence of North American cuisine and culture.
References
Dinner with Tayo. (n.d.). Retrieved from https://dinnerwithtayo.com/neworleans
Durant, I. D. (n.d.). Retrieved from
https://natural-resources.canada.ca/sites/nrcan/files/earthsciences/pdf/assess/2014/pdf/
Chapter4-Food-Production_Eng.pdf
gourmandelle. (n.d.). Retrieved from gourmandelle.com: https://gourmandelle.com/american-
cuisine/#
Jamshidi, A. R. (2019, July 11). Sage journal. Retrieved from
https://journals.sagepub.com/doi/10.1177/1356766719858649
Lacalle, E. (2021, October 07). MEWS. Retrieved from www.mews.com:
https://www.mews.com/en/blog/cultural-diversity-in-hospitality-industry
Les Roches. (n.d.). Retrieved from https://lesroches.edu/blog/diversity-hospitality-industry
Louisiana Feedyour Soul. (n.d.). Retrieved from https://www.explorelouisiana.com/articles/best-
known-chefs-louisiana
My Hungry Traveler. (n.d.). Retrieved from https://myhungrytraveler.com/cuisines/north-
american-cuisine/
National Geographic Education. (n.d.). Retrieved from
https://education.nationalgeographic.org/resource/north-america-physical-geography/
Overproof. (2020, June 15). Retrieved from Overproof.com:
https://overproof.com/2020/06/15/the-importance-of-diversity-in-the-hospitality-industry/
Sushant University. (2023, April 04). Retrieved from
https://sushantuniversity.edu.in/blog/understanding-the-fundamentals-of-hospitality-
management/