The Differences between the Food in the Middle East and In the United States

The research plan

 The research will evaluate the differences between the cuisines of the Middle East Versus that of the United States analytically. The research paper will first present an abstract informing about the brief history of the Middle East culture and its cuisine. I will also present an overview of the structure of the paper. The introduction section will provide details of the current restaurant scenes in the United States and the common foods served in American menu. I will state that the Middle East cuisine is more varied and changes as per the country. A specific region can have specific dishes different from other regions. Also, the Middle East cuisine lack uniformity in flavoring techniques since they depend from one country to another. 

After the introduction section, will be the literature review. Under this section, I will address the common elements found in the United States menus especially in restaurants. I will also talk about the Middle Eastern restaurants scenes here I will also explore the common dishes found in the Middle East restaurants such as chickpeas and olives. There are also prohibitions on dietary such as eating pork products and alcohol. The main sources of proteins for the Middle East countries are lamb, beef, and chicken. Cheese and yogurt are mainly for cooking use. While for the United States restaurants, the common foods are fast foods like hamburgers, cheese, hotdogs, and chips. Vegetables are highly expensive. There are no dietary prohibitions such as alcohol intakes or pork. The other parts of the literature review are the findings section, Discussion, and the conclusion

II. List the readings

1. Smith A (2009) Eating History Turning Points in the Making of American Cuisine Columbia University Press,

2. Ranta R (2014) Consuming Palestine: Palestine and Palestinians in Israeli food culture. Ethnicities June 2014 14: 412-435.

3.  Kearney J (2010) Food consumption trends and drivers. DOI: 10.1098/rstb.2010.0149.

III. Application

Smith A (2009) Eating History Turning Points in the Making of American Cuisine Columbia University Press.

 Andrew F. Smith is a celebrated food expert and food historian. This book provides details about the contemporary American cuisine creation. He points out that the modern American diet has not always been a conglomeration, corporate and corn-rich as it is in the present day. Additionally, the author states that there the American style of cooking and also the ingredients of making it has never gone through any change. I will use this text to show the early American diet in stating that most early citizens planted and consumed their food. However, after about 2000 yeas Americans have cultivated a different approach to consumption and crops. There have been advances in food nutrition and food processing.

Ranta R (2014) Consuming Palestine: Palestine and Palestinians in Israeli food culture. Ethnicities June 2014 14: 412-435.

 This study aims to establish the role that the Arab-Palestinians and the Palestine had on the national identity of the Israeli via examination of the food culture in Israel. This article will be of great contribution to my research work in identifying the Palestine food culture. It will help me identify the unique food types of the Palestine that are different from the United States and other countries in the Middle East.

 Kearney J (2010) Food consumption trends and drivers. DOI: 10.1098/rstb.2010.0149.

 The article by Kearney (2010) provides a general picture of food consumption projections and trends to 2050 on a global scale from various parts of the world. The author also looks at the drivers responsible for the observed trends of consumption. It is a very important article in giving me insights to my research paper. I will use it to identify the common food types of the Middle East and the United States and foods that are not available in either of these countries.

References

 Kearney J (2010) Food consumption trends and drivers. DOI: 10.1098/rstb.2010.0149.

Ranta R (2014) Consuming Palestine: Palestine and Palestinians in Israeli food culture. Ethnicities June 2014 14: 412-435

Smith A (2009) Eating History Turning Points in the Making of American Cuisine Columbia University Press.

Sherry Roberts is the author of this paper. A senior editor at MeldaResearch.Com in legitimate paper writing services if you need a similar paper you can place your order for custom college essay services.