Food culture of socioeconomic class in America
Food is one of the most crucial factors for a human being. There are some individuals who eat to live and there are some to live to eat! But whatever be their choice, the world indeed revolves around food. Therefore, understanding the socioeconomic status of people is critical to understanding what a foodie is.
Why define art as something expensive and time consuming? A “Foodie” is merely a connoisseur of his art: food. Being placed in different socioeconomic statuses would affect how food can be prepared, served, and eaten, but it takes no amount of importance of food itself. For the middle class “Foodie” the key to his or her art is merely creativity; designing new recipes around the obstacles of a busy work week, a hungry family, or a tight wallet. The middle class “Foodie” culture is still full of its art through its use of the Internet, innovative cooking shows, and a solid love for food
Each person is different in his/her own ways. Thus it would not be right to categorize them in groups and label them. As it is not really possible to look into the preferences of everyone, it is appropriate to categorize them to some extent. Looking at the teenagers, one would reminisce their school life, fun times, parties and a lot many fun things. Does anyone in here know whose Ronald McDonald? Surely, everyone won’t know about him, but a popular survey, which was carried out amongst the American school children, found that ninety-six percent could identify Ronald McDonald. I guess it would be wrong if I do not introduce him here for those who don’t recognize him; he is the mascot for McDonalds. The only fictional character with a higher degree of recognition was Santa Claus. Does his popularity strike us with something? Yes, the popularity of fast food joints amongst the teenagers.
However, teenagers can be categorized in the middle class segment. This group lives on lower incomes given by their parents or lives on their own expenses. These groups are lured by these fast food joints, which sell foodstuff like hamburgers, cheeseburgers, French fries, chicken products and milk products like milkshakes. Though these are not abundant in nutrients and proteins but as we mentioned in the thesis, people go for what they like and not necessarily for what is healthy for them. Also, a major factor supporting these fast food joints is the monetary aspect and quick service. As these joints sell their goods at cheap prices which tend and are intended to attract average class group.
On the other hand, the elite class tends to spend more money on food since they pay more attention to the brand or quality of food. Dining out is matter of pride and elegancy and money if rarely a hindrance. The only criteria’s for them are excellent food quality and exceptional dining experience.
Looking at the current situation, recession is the epicenter of all problems. Recession has brought about a drastic change were people have switched to saving every penny for the future. This has also affected the food market, for instance, less people are seen to visit it. Studies from the Tribune and the Dish column of Chicago Magazine have showed a significant slowing in plans to open a number of restaurants. Yet there are some places, which are still opening. But the ones with more elaborate and expensive undertakings have been reported on hold.
The insatiable need to win over clients; restaurants are trying to make their menus look more attractive with competitive prices of each item on the menu. However, the exquisite restaurants are not part of this rat race since these usually cater to the elite class. Also, what is being seen is that restaurants are going through a major change in their menu plans to encompass most of the age groups. Offers have taken a rise, which attracts more customers and thus let the restaurant make more money. One would come across several signposts saying ($15 instead of $25) for a Sunday lunch. Also, restaurant owners are trying to set different process for weekdays and for weekends, objective remaining the same, to attract more people.
Once on a vacation trip to Chicago, I happened to visit and dine at La Sardine, this place offered delicious food. People dine here although it is expensive. But as recession struck, it is believed that this too would suffer great loss in terms of its customers and thus the price value. But a visit to this place last month really amazed me. The place was still packed for its $25 three-course deal.
As value seems to be what everyone is yearning for, people are trying to make themselves comfortable in front of the television sets. Places that provide a good value continue to do well, these are not only the “cheap eats” part of the business, but these also include the sober places whose prices compare approvingly to competitors, whether or not they offering any deals.
Since popular shows like Julia Child’s: Lessons with Master Chef on television, and many other such shows which are getting people aware about the different culinary dishes, an Indian television news channel, on its live poll showed that there has been a rise in the number of people switching to such shows and enjoying their own cooked recipes. There have been many positive points in favor of these shows aired on television. People try and experiment with new cuisines; they spend less, which is very important in this period of recession. These shows have taken a different path and have popularized them by altering their way of presenting to their viewers. Innovative ways like reality shows such as Hell’s kitchen, Iron chef America and many more have caught the viewers’ attention. These have made the culinary shows a lot more interactive as it is not only about making different dishes but also about competition between two or more groups.
In addition to reality shows, Danny Meyer (CEO, Union Square Hospitality Group), talked about “The future of cooking and dining out”. He covered many topics under it like what will be the effects of recession, what is food television doing to society and many more. Moreover, what I applaud what he said, that even in the times of recession, people will ask for good food. Time will never come wherein people for the cost of money will go and have bad quality food. They will try to save money by forgoing the extra toppings and by dining in a cheaper restaurant, which doesn’t have unnecessary trappings like the real comfortable chairs or even great artwork done on the walls. Also I really appreciated his optimism about the food industry. He concluded by saying, “Behind every leaf that falls off there is a new bud that blooms and that is what keeps one going”.
Having studied all the above pointers, food industry is one of its kinds, which will not completely ruin its business during a recession period. The reason for this is simple: people need to survive. To boost this industry, is the online/television show, which helps people, keep in touch with new recipes. In the end I would like to say that in this period of recession, where not only the people but also the entire industry may it be entertainment industry, food industry or any other, are trying to reduce their loses. It can be rightly said that if one bellies up to that white tablecloth lightened up by candlelight and a well dressed waiter approaches one for his/her order, there are great chances of one asking,” Can I get a burger, please.” I would like to conclude by asking everyone in here “Has a restaurant dining experience stung you lately?
Refrences:
http://bigthink.com/dannymeyer
The New York Times: Dining and wine: Restaurants stop playing hard to get one
TV Shows: Hell's Kitchen, Iron Chef America, 30-minute meals with Rachael Ray, The French Chef starring Julia Child
Library cookbooks
http://www.thedailybeast.com/blogs-and-stories/2008-12-08/the-ultimate-recession-food
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