Doug and Sara, two restaurateurs interviewed in this study, served food that was actually a combination of Mexican cuisine and other types of cuisines, such as Thai or Mediterranean. This process can best be described, according to this article, as
a. inauthenticity.
b. authenticity.
c. hybrididization.
d. aesthetics.
Question 2
Doug, a respondent of Gaytn's, created a taco that he called a version of a burrito. What was the importance of making these two foods seem similar to Doug and his customers?
a. In Mexico, tacos and burritos are really the same thing, so he saw no reason to differentiate these foods in America.
b. By calling these items the same thing, Doug was calling attention to the healthier aspects of the taco over the burrito.
c. By calling these items the same, Doug was presented a hybrid preparation and production of Mexican food that was easier for Americans to understand.
d. Doug was trying to fool his customers by calling these items the same since Americans really did not know the difference anyway.
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Biomagnification in a Lake Ontario food chain.
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