why do we serve foreign recipes for dinner?

Question

i am making a thesis about foreign recipes served and prepared by housewives for dinner.

Answer 1

because it's appetizing and if you think about it, you've probably seen the food from your tradition served over and over and over and now you want to serve something different, something that has a foreign taste that you would not normally serve on a daily basis...

Answer 2

First of all, I want to go to whatever college you're at! Food is a great thesis topic, I love it! As for foreign recipes, I think they've become almost a kind of "comfort food" to the modern home chef. Who doesn't like to have a home-cooked meal of chicken enchiladas or maybe chinese stir-fry? My mom made a killer dish of Italian meatballs, and it's as much a part of my growing up experience as chicken pot pie or pork chops. Our tastes have been widening ever since the world has gotten smaller with technology and the boom of international business, and that's why pizza is a common household food today, whereas in the 1940's it was unheard-of. It's a sign of progress, and I like it!

Answer 3

Steak Sandwich 1 large strip, round, or shell sirloin steak, weighing between 12 ounces and 1 pound 1/2 t. coarsely ground black pepper Salt to taste 2-3 T. oil 2 T. chopped onion 4 oz. crimini mushrooms, cleaned and chopped 1/2 t. thyme 1 loaf French or Italian bread, or 1 Vienna loaf 3-4 T. prepared mustard Trim any excess fat from the steak. Sprinkle both sides with pepper and salt, then brush with a tablespoon of the oil. Heat a cast-iron or nonstick pan and sear the steak about 2 minutes on each side. Remove from the pan. Cook the onion for 2 minutes in the remaining oil, then add the chopped mushrooms, sprinkling them with the thyme and a little salt. Cook, stirring, until they have softened. If the mixture dries out, add a tablespoon or so of water. Cut a large piece of bread about 1 inch longer than the steak. (If you're using a Vienna loaf, you may not need to cut it at all.) Slice it lengthwise through the middle, leaving an uncut edge as a hinge. Spread both cut sides of the bread liberally with mustard. Now place the steak on the bottom half and scatter the mushroom mixture on top. Fold the top half of the bread down. Wrap the sandwich in two layers of plastic wrap. Take a long piece of string and tie the sandwich up tightly as if it were a parcel, knotting the string in several places. Put the sandwich on a plate and place another plate on top of it. Now weight it down with either cans of food or a bowl filled with water. Leave it for 8 hours or overnight in the refrigerator or other cold place. When you rescue it from the weights, it will be firm and flat. For serving, unwrap it and slice it on the diagonal so you have several strips, each about 3/4 to 1 inch wide. Arrange these on a platter with a bowl of relish or chutney to accompany them

Answer 4

I don't think of foods as foreign. We live in the United States and it is after all the great American melting pot. So would it not make all the foods served here American. After all what do you think lady Liberty holds in her hands? One hand holds a cook book and the other holds the fire on which to cook the food "just a little joke", but the thought is still there. We live here and so all we cook and eat is American. We eat foods from other cultures because they are the foods of the new Americans. I find these foods tasty, plus they relieve some of the hum drum that food tends to get after long periods of eating the same thing over and over. I myself enjoy eating foods from other cultures and incorporating it into my everyday diet makes it part of American cooking. I hope that I was some help.

Answer 5

I like to prepare foreign recipes for dinner.
One of the reason I fix them is because my family enjoys them.
Another reason is because it is something different from the same ol' 'run-of-the-mill' dinners and sometimes they are more fun to cook.

Answer 6

I have not the slightest idea whatsoever where you are from, or what constitutes a "foreign recipe" for you, but nevertheless, aside from pompous eliteism, the usual reason is "taste!"

Answer 7

Technically, in America, aren't most foods "foreign"? What foods originated in America, that no one minds having again and again?

We serve foreign-based food to keep our sanity.

Answer 8

I would say because they
-want to try cooking something new
-introduce their family to new cuisine
-help their family to be open minded to try new things
-tease their taste buds with new food stuff

Answer 9

Because they taste great and they add variety