Category: Tell Me What You Eat and I Will Tell You What You Are (You Are What You Eat)

You Are What You Eat Argumentative Essay.
A common phrase in today’s society is “You are what you eat. ” To people today, the phrase means everyone is made up of junk food and immense amounts of sugar, but what would the phrase mean to the people of the Elizabethan Era? Even though people in the Elizabethan Era ate sugars and sweets, one did not eat as much. The people of the Elizabethan Era ate immense amounts of meat as we do sugar; hence, to add to the statement “You are what you eat,” people of the Elizabethan Era would most likely be meat and a lot of vegetables.
The diet of the Elizabethan Era was made up of three main meals. Breakfast is considered the most important meal of the day. Breakfast can either start one’s day off great, or one could start off their day in a bad mood if one doesn’t get the jump start from breakfast. Today many people have cereal or pop a piece of toast in the oven for breakfast; however, in the Elizabethan Era breakfast took more time and was considered an elegant meal (“Elizabethan Food”). The people of the Elizabethan Era ate many of the same things for breakfast as we do today.
For example one in the Elizabethan Era would have eaten pancakes, bread, porridge, butter, or eggs for breakfast (“Elizabethan Food and Drink”). The author of Elizabethan Food and Drink website writes: Eggs were also eaten at breakfast. They were eaten “sunny side up” or beaten to make scrambled eggs. They were also mixed with bread crumbs to fry things such as fish. Another popular food for breakfast was pancakes, which were made from flour and egg batter.

They were a treat for Sunday mornings. Elizabethans usually put jams such as grape, strawberry, and sometimes powdered sugar on them for a sweeter taste. “Elizabethan Food and Drink”) Today eggs are eaten as a side item to the main dish; instead, in the Elizabethan Era eggs were many times eaten as the main dish. In comparison to having a healthy breakfast such as eggs, many people ate pancakes on Sunday for a treat (“The Elegance in Every Elizabethan Food”). Just as some people do today, powdered sugar was put on the pancakes. Manchet was also eaten at the morning meal. Manchet is a roll or small loaf of white bread made of the finest wheat flour.
Manchet was mainly eaten by the rich and royalty; however, the poor did have manchet on special occasions (“The Elegance in Every Elizabethan Food”). Manchet was often eaten with butter to add flavor. Butter was very common in the Elizabethan Era (“Elizabethan Era Diet-An Overview”). The second meal of the day is dinner. Today many people call this meal lunch. Dinner was served at 10:00 a. m. and lasted till 12:00 p. m. The men ate first at 10:00 a. m. ; furthermore, the women ate at 11:00 a. m. The rich had servants to not only serve the food, but also to hand feed the food to them.
Dinner was a lighter version of supper. “Elizabethan dinner usually consisted of several kinds of fish, half a dozen different kinds of game, venison, various salads, vegetables, sweet meats, and fruits. ” (“Elizabethan Food and Drink”). In the same way in which we use forks and knifes today so did the people in the Elizabethan Era. Utensils in the Elizabethan Era were forks, knifes, ladles, and spoons (“Elizabethan Food and Drink”). The fork and spoon were used during meals just like in today’s meals. “The knife and ladle were the main food preparing utensils” (“Elizabethan Food”).
The ladle was used to scoop soup and many other foods. The knife was used to cut food; hence, the knife has the same purpose today. Finally the last meal of the day is supper. The last meal of the day started at 2:00 p. m. and ended at 3:00 p. m. (“Elizabethan England Life”). At supper the women ate first at promptly 2:00 p. m. and the men started eating at 2:30 p. m. Just like dinner, the rich had their food served and fed to them. Food served at dinner included heavy meats, soup, wine, vegetables, and some fruit (“Elizabethan England”).
The meat served at dinner included ham, turkey, and cow (“Elizabethan Food”). These were the most common meats and the easiest meats to keep in storage. The soups served at dinner were considered light and were used to wash food down to one’s stomach (“Elizabethan Era Diet”). Vegetables were basically the same as today’s vegetables except the vegetables didn’t come in a can. Finally, the fruit was all home grown and didn’t have artificial sweetener. In addition to the main course, one had a drink or beverage. The most common drink was wine.
The rich had wine with every meal except breakfast and the poor had wine with special meals (Elizabethan Food). Wine was homemade and the rich bought their wine from farmers. Likewise to today’s society there are always new foods being discovered. In the Elizabethan Era many new types of food were being discovered. New toppings included butter, strawberries, and powdered sugar (“Elizabethan Diet an Overview”). New drinks included milk and fruit juices. These toppings and drinks were considered a delicacy; therefore, only the rich had these foods and drinks on a regular basis.
Over the years, food evolves along with everything else in the world, but the heart of the daily meals has always been the same. The diet of the Elizabethan Era consists of the three main meals. The first meal of the day is breakfast. The second meal of the day was called dinner. Finally the third meal of the day was called supper. These meals make up the diet of the Elizabethan Era. The phrase “You are what you eat” really has changed over the years; just imagine what people will think when this phrase is said twenty years from now.

You Are What You Eat Argumentative Essay

Tell Me What You Eat, and I’ll Tell You Who You Are.
Shady Bahsoun Amst 276 December 8,2009 Research Paper #2 “Tell me what you eat, and I’ll tell you who you are” “Tell me what you eat, and I’ll tell you who you are” once said French lawyer and gastronome Jean Anthelme Brillat-Savarin. With the growth of food import/export around the world and the opportunities of expansion in foreign coutries: Could Brillat-Savarin’s statement still be possible today or has it completely lost ground? Food is one of the fields in which globalization has faced and is facing very strong and persistent resistance across the globe.How do firms work past this? With climate, flora and tastes changing from one region to another, our blue planet houses a plethora of different grains, which are first cultivated, to be later eaten by humans and animals. This being said, we can take the example of the Far East, China, and Japan. In that part of the world, rice is the central ingredient in almost everything agricultural. This old and historical tradition has not faded over time.
Figures by the UNCTAD, Secretariat from the Food and Agriculture Organization (FAO) of the United Nations show that consumption of rice in China has gone from 50 million metric ton in 1961 to 160 millions metric ton in 2002. Same increasing trend applies to the other countries of the Far East, India and South East Asia (“UNCTAD Infocomm Market information in the commodities area”). The new agro-industrial advancements have made this leap possible. William Marling emphasizes on the fact that babies raised in different cultures develop a sensibility to what they are given to eat.After the common “milk-stage” cultures distinguish from one another and serve their children with the central cultural nutriment: Japanese children “are encouraged to focus on the texture and mouth feel of rice […]” in the United States “infants off the bottle [are fed] applesauce, strained plums or apricots” (Marling, 2006, p. 89-90). Thus children who later grow up are impregnated with their traditional childhood food preferences, they may lean more towards a sugary or salty cuisine, fat/nonfat, sweet/sour.
This is, until this very day, the major reason for which big food corporations cannot simply transpose products from one market to another and expect them to fare equally well. The differences actually go beyond simply food, why do Japanese people not eat parboiled rice? Because the eating utensils they use do not correspond to this type of rice, it is like trying to eat soup with a fork. Exporting American parboiled rice to Japan and other chopsticks-using countries will inevitably fail.My first experience eating a whole meal with my hands was in an Ethiopian restaurant in New York City: Food is served with a type of soft pita named “Injera”. One may guess that food that requires either chopsticks or the western fork-knife dyad are not the most successful in Ethiopia. If what we eat and how we eat it is so much different from one corner of earth to another, how come some food corporations are posted in rich countries as well as extremely poor ones, in sour eating cultures as well as sugar eating ones? the list of divergences is extremely long.It would be wrong to say that big multinational corporations have been successful directly after starting business in new countries.

Helmut Maucher was the chief executive of Nestle – number one corporation in the food industry – for several years; He was one of the few who really understood what was needed in order to achieve market penetration: adaptation. In an old interview “NESTLE SHOWS HOW TO GOBBLE MARKETS The world’s No. 1 food company wrote the book on global expansion: Think long term, adapt products to cultures, and expect to lose big while building market share. The chief executive insists on how important it is to analyze and understand a market before launching any product; and if the product does not seem to fit the target market at first, Maucher said he was ready to accept losses on the short-term if it has the potential to lead to future sales (Tully, 1989). How may a product fail if not correctly remodeled? “Campbell’s canned soups mostly vegetable and beef combinations packed in extra-large cans did not catch on in soup-loving Brazil.A postmortem study showed that most Brazilian housewives felt they were not fulfilling their roles if they served soup that they could not call their own” (Smith, 2007). Globalization faces a tough resistance in the field of food not only because of incompatible tastes (although it is one major reason) but also because of cultural aspects, how it is eaten, how it looks, if the marketing strategy suits the target well “Foreign food companies took a beating in China until they learned that the Chinese believe in “cooling” and “warming” foods” (Marling, 2006, p.
4). Smith shows us that Brazilian women were reluctant to buy Campbell’s canned soups because it alters the role they play in the kitchen. They do not like the idea that the soup is already made, they want to feel they were part of the process. “[instead,]Brazilian housewives had no problems using dehydrated competitive products, such as Knorr and Maggi” (Smith, 2007) because those products only did part of the job, housewives did not feel useless. Another big food chain, which underwent strategical restructuration, is KFC, Kentucky Fried Chicken.KFC was exported to China in 1987 right when China was starting to loosen the grip it had over its economy. The owner of KFC is Yum brands who also owns other franchises like Pizza Hut: “Yum has discovered it cannot rely on a foreign brand name for growth and must instead adapt to local tastes and lifestyles.
So KFC has given a Chinese twist to its menu by adding dishes similar to the food that tens of millions of Chinese grab from street stalls or small restaurants on their way to work every day” (Shen, 2008).This could be considered as a concession: If you want your firm to establish itself on any foreign territory some sacrifices should be expected, you have to please the local clientele and try to minimize cultural shock. In this case, KFC had to add local or at least local-inspired products to its menu. In a nutshell when people do business out of a good as complex as food where thousands of variables and criteria intervene it is imperative to know that any new product/brand introduced on a foreign market with no consideration for the taste, customs, mentality or even color signification is very likely going to fail.Corporations have to invest resources into R;D, psychological reporting, on-site assessment and experimenting to know if what they have to offer stands any chance of surviving. Hence globalization in this highly competitive sector is presented with many obstacles it will have to dismantle over time if it wants to succeed.References Marling, W.
H. (2006). How “American” is globalization? Baltimore: The Johns Hopkins U. P. Tully, Shawn (16 Jan 1989). Nestle shows how to gobble markets. Fortune, Retrieved Dec 9 2008, from http://money.
cnn. om/magazines/fortune/fortune_archive/1989/01/16/71522/index. htm Smith, Jo Ann (2007). Developing global marketing strategy. Retrieved December 10, 2008, from http://www. web-articles. info/e/a/title/Developing-global-marketing-strategy/ UNCTAD Infocomm Market information in the commodities area.
Retrieved December 9, 2008, from UNCTAD InfoComm Web site: http://unctad. org/infocomm/anglais/rice/market. htm Shen, Samuel (2008, May, 5). Kentucky Fried Chicken banks on China. International Herald Tribune, from http://www. iht. com/articles/2008/05/05/business/kfc.
php

Tell Me What You Eat, and I’ll Tell You Who You Are

You Are What You Eat.
Lauren McFall Mr. Gossett English 10H-4 March 17, 2008 You are What You Eat Throughout the past twenty years, obesity in the United States has drastically increased. Currently, one-hundred and seventeen billion people in the United States are obese. Out of those people, three-hundred thousand people die each year because of complications due to being over-weight. One out of every four children in the average school in the United States is over-weight.
In an effort to combat this growing obesity epidemic, concerned members of the school community have petitioned the GRCSS School Board, recommending that high-calorie beverages in school vending machines and high-fat-content food items currently available from the hot-lunch menu be replaced by more healthful alternatives. Admittedly, one concern is that many schools have a hard time budgeting this kind of substitution.
Healthful foods are currently more expensive for schools to provide, and also, schools worry that children who are addicted to eating their high-fat junk food will not buy healthful foods if they substitute them, decreasing income used for extra-curricular activities, sports, clubs and more. It is also true, of course, that some students will instead, bring in their own junk-food and high-calorie beverages from home.

These concerns for altering the hot-lunch menu are genuine. However, if high-calorie beverages and foods in schools are replaced with more healthful alternatives, some children will establish more healthful eating habits at young ages, and carry that over with them into adult-hood. Schools that have made the switch have said, “It’s not true that children will only eat junk, they just need healthier choices. And granted the school may suffer financially, a school free of vending machines and fast food in the cafeteria values the well-being of their students. Another reason this switch could be beneficial is because research has shown that the high sugars in soda can be linked to hyperactivity, anxiety and difficulty concentrating. Children who eat junk food and drink regular soda are not getting essential vitamins and nutrients, decreasing the efficiency and effectiveness of their education in the classroom.
Those students who take in their daily amounts of fruits and vegetables, and eat overall healthier meals, will feel better and have greater intentness in the classroom. Clearly, then, it is in the best interest of the students of schools that high-calorie beverages in vending machines and high-fat-content food be eliminated from hot-lunch menus. Not only will it establish more healthful eating habits in young-adults, but it will hopefully also limit the sickening statistics of obesity in our country.

You Are What You Eat