A Taste of American Food
Served up for you by Brea Barthel
RPI Advising & Learning Assistance Center
Rev 10/2012
What is “American” food?
That’s hard to answer!

America is a nation of immigrants

Many different cooking styles

Regional specialties

Eating habits change through time
(low-carbohydrate; vegetarian; etc.)
So what is “American” food?
Dinners for white, working-class,
traditional Euro-American families
often include:

Meat (usually in large pieces)

Potatoes

A vegetable (perhaps canned)

A salad of lettuce & tomato

Dessert (ice cream, pie, cookies)
A “meat and potatoes” menu
Meal
Protein
Potatoes
Other
eggs
“hash browns”
or “home fries”
Toast, juice, coffee,
sausage or ham
Lunch
Meat sandwich
French fries or
chips
Soda, dessert
Dinner
(or
“supper”)
Chicken breast,
pork chop,
hamburger, or
steak
Mashed,
scalloped,
potato salad, or
French fries
Breakfast
Salad, vegetables
(canned or frozen
corn, peas, carrots,
or green beans)
Coffee or tea
dessert
Potatoes?!
photo:
http://waynesword.palomar.edu/vege1.htm

French fries

Potato chips

Mashed

Home fries

Hash browns

Scalloped

Baked

And more!
Potatoes!!





Americans 2-19 years old:
40% of calories from fat and added sugar.
French fries would be the most
common vegetable eaten…
But are potatoes a vegetable?
Yes, according to the US
Department of Agriculture.
The US Dept of Agriculture
proclaimed french fries
a vegetable in 2004!
Sources: Jan 04 Journal of the American Dietetic Association (15-24 montholds); USA Today 6/15/04 (USDA);
http://vitamindiscount.com/newsroom/pressreleases/pr20030102.cfm (2-19)
Childhood obesity: according to AHA



1/3 of children are
overweight or obese
3x more than in 1963
Medical impact:
 high BP
 high cholesterol
 Type II diabetes
Artwork:
http://www.flickr.com/photos/joe_13/18
8297063/
Source:
http://www.heart.org/HEARTORG/GettingHealthy/WeightManagement/
Obesity/Childhood-Obesity_UCM_304347_Article.jsp
Some responses to
“obesity epidemic”


Emphasis on nutritional education
In NYC, as of 9/2012:
sales of drinks larger than 16 oz. are
banned in restaurants, food service,
other eating sources

Revision of federal school lunch program
guidelines

Limitations on sales of sweets in schools

Backlash to all the rules!
Related issues/responses

“Food deserts”

“Food insecurity”

Community Gardens

Buy-local movement
Americans often eat “on the run”
Average per year for
Americans
In 2005
In 1985
Meals eaten in the car
32
19
Restaurant meals taken home
57
33
Meals eaten in a restaurant
80
93
22%
14%
169
(3.3/wk)
145
(2.8/wk)
Restaurant meals ordered from
car
Restaurant meals per year
(calculated from above)
Source: Marketing study cited in CNN, 10/4/05
(http://money.cnn.com/2005/10/04/news/funny/takeout/)
Some words related to eating habits








Omnivore
Herbivore / Vegetarian
Ovo/lacto vegetarian
Vegan (strict
vegetarian)
“Flexitarian” (new)
“Localvore” (new)
Lactose-free or
“dairy-impaired”
Allergy / sensitivity








Eats “all” (meat, plants, nuts)
Does not eat any meat or fish
No meat, but egg & milk okay
No animal products at all
(meat, milk, eggs, honey)
Occasionally eats fish/meat
Prefers food grown nearby
Unable to eat milk and milk
products
Physical response to a food
Where do Americans eat meals?
From cheapest to most expensive:

Cooking at home

Take-out: picking food up at a restaurant

Ordering in: having food delivered

Fast food: eaten in the car or in the “fast-food joint”

Diner: very informal, with counters & tables

Family restaurant: Sit-down informal, chain or
independent.

“Upscale restaurant”: expensive, fancy; often rated by
“stars” (using a 4-star or 5-star rating)
Other meal-related terms







Banquet: fanciest type of sit-down meal
Sit-down meal: Food is served ahead of time
on the plate, and delivered to your table
Buffet: Food is in bowls on a side table, and
you help yourself
Family Style: Food is in bowls that you “pass
around,” usually clockwise
Picnic: Outdoor informal meal, often with hot
dogs or hamburgers
“Pot Luck”: a buffet meal or party where the
guests each bring a “dish” to share
Brunch: late breakfast/early lunch
So how do you order in an
American restaurant?


That depends on the type of restaurant
Let’s assume you are going out to a nice
sit-down restaurant

Your dinner may have a few “courses”

Here are some things to consider…
“Courses” of a dinner

Appetizer: small “nibbles” to eat while
you wait for the main meal

Soup

Salad, often with a “dressing”

“Entrée” (main dish, usually meat or fish)

“Side dishes” (potatoes, vegetables)

Dessert
Some cost considerations




Entrée price may include salad &/or
“sides”
If “a la carte,” each item is an additional
cost
“Prix Fixe” means one price for
everything (usually only upscale places)
Drinks, especially alcoholic ones, are
usually “extra”
Lots of choices!




Soup? Cup or bowl?
Entrée? How prepared? (rare, medium, or welldone; baked or broiled)
Salad? Which “salad dressing”? (French, Italian,
Russian, Blue Cheese, Honey Mustard, or others)
Potatoes? What kind? (French fries, baked,
mashed)

Baked potato? With or without “sour cream”?

Coffee? Regular or decaf? Black, cream, or sugar?

Pie? Plain or “a la mode” (with ice cream)?
Examples
In a fancy restaurant:

“I’d like the London Broil [a cut of beef]
with a baked potato, no sour cream
and Italian dressing for the salad.”
Or, the more likely meal out:

“Give me a Whopper with medium fries &
a Coke.”
Tipping in a restaurant

Most servers (waiters/waitresses) get most of their income
from tips.

The tip is usually left on the table, but may be given to
server or left at “register”

The usual tip is 15% of the entire bill, rounded up.
BUT

Tip on the tax portion? Some people do, some don’t.

Leave a higher % for great service or extra help.

At serve-yourself “buffets” with less service, 10% is okay.

No tipping is done in fast food restaurants.

Some restaurants include “gratuity” (tip) in the price,
especially for large groups. Don’t pay twice!
Dining “etiquette”
(expected behavior)

Place your napkin on your lap before you start to
eat; put it on the table when you’re done.

Keep your mouth closed when you chew

Swallow before you speak


Usually keep your fork in the left hand to cut, but
the right hand to eat
The knife usually rests across the top of your plate
after the first time you use it.

Always say thank you to your host

Always tip your waiter after a sit-down meal
Some common phrases





“Bon appetit” = French for “good appetite”)
“A toast” = a few words to thank the host, honor
the occasion, or celebrate the “guest of honor.”
Everyone holds a glass up during the toast, and
drinks at the end.
“Grace” = A prayer of thanks before (and
sometimes after) a meal.
“Set the table” = put out the glasses, plates,
silverware, etc.
“Clear the table” = remove all the food, dishes, etc.
after a meal.
Now you try “setting the table”!

Dinner plate

Salad plate

Soup bowl

Salad fork

Dinner fork

Knife

Soup spoon

Teaspoon

Cup & saucer*

*[glass goes where cup is; cup should be bottom right]

[Napkin goes to left of, or beneath, the forks]