Author Question: What factors are associated with the development of a regional ... (Read 56 times)

kshipps · **on:** Aug 19, 2018

What factors are associated with the development of a regional cuisine?

Question 2

Which group of people would have the lowest sodium intake?
a. those who avoid adding salt to their food
b. those who exercise strenuously on a regular basis
c. those who eat mostly processed foods
d. those who eat mostly whole, unprocessed foods
e. those who eat mostly soup and cheese

ilianabrrr · **Reply #1 on:** Aug 19, 2018

Answer to Question 1

Regional fare has traditionally been homestyle food prepared with local ingredients, dependent on agricultural conditions and seasonal availability. Most families made do with what they could grow, gather, or barter. Local foods are the most significant of several factors that influence the development of a particular regional cuisine. Strong associations with place and food suggest the importance placed on the superior quality of local items. Even today, with a global assortment available, there is a certain cachet to Maine lobsters, Vermont maple syrup, Georgia peaches, Florida oranges, Idaho potatoes, and Washington apples. Ethnic and religious practices also affect the development of regional fare, particularly specialty foods. A third factor in regional foods is local history, which is often associated with certain dishes. Current trends can be an influence as well. Some dishes sweep through one region but never gain national acceptance.

Answer to Question 2

d