According to Daniella, one of the managers of a chain Mexican restaurant in this study, customers like to eat Mexican, but not drink Mexican.. What did she mean by this?
a. It creates an atmosphere that is ethnic, but not too ethnic, and authentic, but not too authentic..
b. Americans have an image of Mexicans as drunks and lazy who sit around bars drinking tequila and beer all day. This is not the theme her restaurant wanted to portray.
c. Americans like the taste of Mexican food, but find the alcohol distasteful to them.
d. To drink Mexican would mean that her restaurant would not be able to cater to children, a big portion of her clientele.
Question 2
Critics of the inauthenticity of ethnic cuisine in America point to which of the following as a problem created by the hybrid types of cooking and dcor?
a. Americans actually believe that they are getting the same experiences as they would in the home country the restaurant purports to represent.
b. By presenting inauthentic food, these restaurateurs are denigrating the culture of the home lands they represent.
c. People who are not classified as Americans remain unrecognized for their contributions to social, cultural, and economic expressions of public consumption.
d. These people believe that, even though the food is not authentic, it at least brings attention to the cuisine and culture of cultures foreign to most Americans.
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