The South Reimagined

            The cooks that attract us are those who portray the ingredients that they are using in making the foods.  The reason of them doing this is that the combination of the flavors links in the minds of the eaters and creates a positive connection. All kinds of memories are inducing in our minds and the cultural references which make us have the sense of food that is presented to us. For instance a dish with goose, dried fruits and saffron may create a positive attitude towards the food to a person familiar with the feudal history. Prawns together with leaves and ketchup may as well attract those who are aware of the iconic prawn blend in Britain in the early 1970’s. Food inspiration can be advanced by the cooks to the people who have their personal characteristic cookeries. These have grown over time maybe starting with the indigenous crops and then added together with the flavors as a result of trade and immigration (John &White, 30). 

            The picture above portrays a set of cookeries as a food particular to a certain community of people whereby they show a shared set of ingredients and skills.  Cookery boundaries are more pertinent when based on regional or cultural approaches mostly where a nation may be enjoying great climatic changes.  This may be more meaningful to focus on the cookeries of Kerala as opposed by the Indian cookery.  Thus the main aspect of the picture above is to identify the common elements which make cookery unique. Many of the recipes in the Southern cuisines are based on making of a specific cookery.  While we may have a sense that lamb and dried apricots would link well in stew, we may have the information that puts the two ingredients together without the knowledge that lamb and stone fruits are cornerstone foods of the Middle East and not of the Southern Cuisines (International Review of Food & Wine Associates, 131).

             If one has to question how food would be if the cookery is replicated, one might feel attracted to flavor the stew with cumin, coriander and cinnamon which are the main fragrances in the Middle East and serve it with rice which is the chief food in the area. The Portuguese and the Spanish has already adopted the new world cuisines, for instance chilli sprinkle and the peanut which is common in Africa and Asia. A staple starch food can also make cuisines typical.  For instance rice is a staple food but is mostly consumed in the Southern of Iraq; maize is another staple food in Mexico and is consumed in form of porridge and some other means. Many cookeries get back to the same aromas time to time.  For instance aromatics in Persian foods are saffron for rice, cloves cumin and coriander which is used for stew.  These aromas are mostly derived from fermented beans, five spice and star anise pervade in China. Specific alcohols through the world are used to advance the aromas such as cider and shaoxing rice wine which is found in China. In the past few years, food industry has viewed their customers as their main market force.  The customers now target the forceful of the particular foods while marketing and their advertising efforts.  Food marketers are interested mostly by the youths as the consumers as for their expenses influence as for the future of their customers. The meals in the cuisines do not only advance the customers emotions but also creates a positive attitude to the customers when consuming the food (International Review of Food & Wine Associates, 162).

Work cited

Food & Wine: The Guide to Good Taste. New York: International Review of Food & Wine Associates, 1983. Print.

Boyanoski, John, and Knox White. Reimagining Greenville: Building the Best Downtown in America. , 2013. Print.