Cynthia Cheng

Is food really class-oriented?  Say, if someone from a small, remote town serves a plate of dandelion greens, would the world see it as “hick food,” while the same plate served at a high end restaurant in Manhattan would be seen as quite the opposite?  Many signs point to yes.  But why is this the case?  Could it be presentation?  What about setting?  Name?  Many would say all of the above.

A salad made from dandelion greens 

It is not that different with many ethnic dishes or coffee.  Foods like chop suey and egg rolls are often considered “Americanized/Canadianized” Chinese food.  However, that’s only if the food comes from a restaurant that is on the more affordable side (and likely, in a location that has a smaller Chinese population).  Higher places that serve more westernized Chinese food or Chinese-inspired dishes call themselves “fusion.”  It also helps if the chef is at least somewhat known.  In Canada, anything remotely “Asian-inspired” that is created by, say, Susur Lee, would likely  be labelled, “fusion.”  When it comes to coffee, you can get it at more affordable places like Tim Hortons, Dunkin’ Donuts or Coffee Time (which you can find just about anywhere and everywhere, including, for some, truck stops) as well as places which cost more, like Starbucks and the Second Cup (mostly in cities and suburbs).  Which one gives off the vibe of being “fancier”?  Which place would you rather hang out for hours at a time (perhaps with your laptop?) Exactly.

When it comes to actual restaurants, presentation of the actual dishes is key to whether something is more “hick” or “fancy.”  Presentation is something that makes or breaks a restaurant.  It’s quite possible that “fusion” would just be “overpriced Americanized Chinese food” if it weren’t for the way the dish looked. Chefs, after all, are artists. It takes skill to make sure the food is put together in a manner which is pleasing to the eye – this actually makes food more appealing, and probably why some would pay a great deal just to have a taste.  In reality, food is just food.  It is the amout of work staff put into it, along with the ambience and setting of a restaurant, which drives up the cost, and probably why certain “hick” foods can become expensive and “trendy” and why some Americanized ethnic foods can become “fusion.”  

Image © Benjamin Brandt/iStockphoto