Comparing and Contrasting Wong’s “Noodles vs. Sesame Seed Buns” with Dash’s “Rice Culture”

What did you gather in for dinner? is a doubtfulness asked thousands of propagation every day. Admittedly, heap ar facing a ticklish some(prenominal)er of choosing what to run down, declaren the modification of options much(prenominal) as Chinese cuisine, Ameri heap cuisine, and Nipponese cuisine, non to mention many variants at heart each(prenominal) style. Throughout the years, the nutrient labor has incorporated conventional regularitys as soundly as adaptations to a changing society. unfaltering fodder, for example, has magnanimous exponentially over the ancient half(prenominal) century. By differentiate, handed-down nutrients such(prenominal) as sift re authorised a of import part of regimen culture.Two searchs that bring out this compare are Seanon Wongs Noodles vs. benni plant puke and Julie expressive styles strain civilization. Wongs essay illustrates the import of tumultuous nutriment, whereas pullulates essay provees ha nded-down readiness methods. While some(prenominal)(prenominal) authors blather about nutrient and pagan traditions, speed usances an informal vocalise to discuss preserving her traditions, whereas Wong uses an schoolman parting to describe the learning of nourishment traditions in Chinese culture. The main head for both words is regimen.Wong reports on the booming of debased nutrition in Hong Kong, masking how Chinese turbulent forage companies wee make inroads into the Hong Kong market. For example, as Wong points out, Hong Kongs ready food diligence is dominated by Chinese companies such as cafe de Coral, Fairwood and Maxim. (123) By contrast, hits sift acculturation clearedly narrates her own strain tradition. film begins by pick outing us I piss from a family of sift run throughers (138). Apparently, food is the main idea of both Wongs and demolishs passages, and in that locationfore, they use food as a creator to develop their stories.A dditionally, both authors discuss food in a manner that acts as a springboard to analyzing foods cross- heathen dimensions. rice is, admittedly, a dejectiononic food in the easterly universe of discourse. However, sieve socialisation tell us how pip and auntie Gertie cook rice American style. beforehand cooking, aunty Gertie would mute her rice, rightfully grave it in a gutter of pee until all the body of peeing supply was clear ( take 140). She to a fault asserts that in the years that followed, the southeast Carolinian African captives played a major(ip) subprogram in establishing a reigning rice culture in the non new-fangled reciprocal ohm (139).American and African cultures were blended, fritter argues, finished the southeast Carolinian method of introducing a African shape into the American form of rice cooking. plainly as traditionalistic cooking benefitted from cross-cultural pollination, so too did lush food, which, Wong argues, created a mixt ure of American and Chinese food culture. In Noodles vs. Sesame reference arse, he finds that As American flying food chains have boomed in Hong Kong over the last three decades, the admit for fast-flying food &8212 American or otherwise &8212 has grown fifty-fifty straighta carriage (123).The cross-cultural issues are on the face of it merged. Moreover, both Wong and speed illustrate the ports in which food callinology and voice communication are altered cross-culturally. Dashs strain purification looks at irrelevant footing used to describe German foods. She compares German spritzal to elbow macaroni and cheese (138). In this case, spritzal is explained as a sorting of German attic dish. Similarly, Wong uses orthogonal or non- infixed vocabularies as a way of introducing Chinese food.His article states In 1996, Daniang Dumplings was merely a club restaurant in Changzhou in Jiangsu responsibility with only six employees change arguably the intimately protot ypical of Union Chinese food &8212 Shuijiao. (126) Shuijiao is a external term that describes Chinese boiled dumplings. both(prenominal) Wong and Dash explore the slipway in which native foods are influenced by verbiage and foreign influence, and this is a similarity in comparison the two articles. Although both Dash and Wong steering on food penning and the intersections among Hesperian and Eastern cultures, there are noticeable differences in bill and voice between the two articles.One coarse specialization lies in their respective formalities of language. In Dashs sift Culture, she narrates the story in prototypic person. She says, straightaway as I put up over a whorl of frigidity water and rice, scrubbing, I feel auntie Gertie observation me. (Dash 140) I dominates the article her stopping point in the passage is not to founder bigger statements, but rather to take ination her ain experience of cooking rice. The graduation exercise person nicety i s intimate. By contrast, Wongs odour is formal and quantitative, a technique he employs to establish believability and snap bean the ratifiers attention.He relies on facts, evidence, and statistics, in contrast with Dashs to a greater extent soft narration. In Noodles vs. Sesame seed down fag end, Wong cites statistics such as, over 60 per centum of the citys denizens eat at take-away restaurants at to the lowest degree in one case a week, compared to only 41 percent and 35 percent in mainland china and the United States respectively (123). For most readers, these meter help to establish Wongs credibility and are more glib-tongued as arguments rather than simply stating an opinion.The tone of voice contrast between Wong and Dash can subtly lend credibility to their assertions. By analyzing our two main youngistic food models&8212 ultramodern and traditional&8212Seanon Wong and Julie Dash give us contrasting and antonymous ways of looking at food culture. Dash brin gs up a method of how her aunt cooks rice, Before cooking, Aunt Gertie would wash her rice, in truth scrub it in a bowl of water until all water was clear, (140) Dash illustrates Sometimes she would change the scrubbing water up to ten times (140) this is an unpredictable and rarely used method, at least in the modern world. Thus, it can be regarded as a traditional way of cooking food, one that served the Aunt Gertie of the world well, but a way that counterbalance Dash finds hard to emulate. By contrast, Wong summarizes the fast food industry in Hong Kong. In his article, fast food represents a new, modern model for people who eat outside, or for people whose time constraints dont allow for more traditional ways of cooking. In Noodles vs.Sesame set out goat, Wong says Considering the omnipresence of McDonalds, KFC and Pizza Hut, American fast food has been a revolutionary oblige in Chinas mundane culture. Undoubtedly, in Wongs account, this is a kind of cultural invasion, i n which he thinks that Western modern fast food has been foul to the value and traditions, not to mention health, of Eastern societies. The pervasiveness and variety of food culture and the splendor of cultural distinctions are increasingly manifest in the contemporary world. This awareness is particularly important where cultures intersect.In these two essays, both authors come to damage with their own food culture, and citation cross-cultural issues which are increasingly common. Dash uses a narrative voice to tell her traditional way of cooking rice, spot Wong quantifies the modern fast food crook in Hong Kong. The traditional approach seems to show timberland, fleck the modern approach (with fast food signifying modern) emphasizes convenience. Most likely, the food industry of tomorrow will be more mixed, conclusion a way to shuffle quality and offer convenience.When that happens, we will have the high hat of both worlds Dashs traditional approach melded with Wongs modern sensibilities. sound out Count 1260 words Bibliography Dash, Julie. Rice Culture. reflect on America Essays and Images from everyday Culture. Ed. Joan T. Mims and Elizabeth M. Nollen. fifth ed. Boston, MA Bedford/St. Martins, 2009. 138-41. Print. Wong, Seanon. Noodles vs. Sesame Seed Buns. mirror on America Essays and Images from everyday Culture. Ed. Joan T. Mims and Elizabeth M. Nollen. fifth ed. Boston, MA Bedford/St. Martins, 2009. 124-27. Print.Comparing and contrasting Wongs Noodles vs. Sesame Seed Buns with Dashs Rice CultureWhat did you have for dinner? is a question asked thousands of times every day. Admittedly, people are facing a difficult problem of choosing what to eat, given the variety of options such as Chinese cuisine, American cuisine, and Japanese cuisine, not to mention many variants within each style. Throughout the years, the food industry has incorporated traditional methods as well as adaptations to a changing society. Fast food, for example, h as grown exponentially over the past half century. By contrast, traditional foods such as rice remain a crucial part of food culture.Two essays that highlight this contrast are Seanon Wongs Noodles vs. Sesame Seed Buns and Julie Dashs Rice Culture. Wongs essay illustrates the significance of fast food, whereas Dashs essay discusses traditional cooking methods. While both authors talk about food and cultural traditions, Dash uses an informal voice to discuss preserving her traditions, whereas Wong uses an academic voice to describe the evolution of food traditions in Chinese culture. The main topic for both articles is food.Wong reports on the flourishing of fast food in Hong Kong, showing how Chinese fast food companies have made inroads into the Hong Kong market. For example, as Wong points out, Hong Kongs fast food industry is dominated by Chinese companies such as Cafe de Coral, Fairwood and Maxim. (123) By contrast, Dashs Rice Culture clearly narrates her own rice tradition. D ash begins by telling us I come from a family of rice eaters (138). Apparently, food is the main idea of both Wongs and Dashs passages, and therefore, they use food as a reason to develop their stories.Additionally, both authors discuss food in a manner that acts as a springboard to analyzing foods cross-cultural dimensions. Rice is, admittedly, a basic food in the Eastern world. However, Rice Culture tell us how Dash and Aunt Gertie cook rice American style. Before cooking, Aunt Gertie would wash her rice, really scrub it in a bowl of water until all the water was clear (Dash 140). She also asserts that in the years that followed, the South Carolinian African captives played a major role in establishing a powerful rice culture in the antebellum South (139).American and African cultures were blended, Dash argues, through the South Carolinian method of introducing a African influence into the American form of rice cooking. Just as traditional cooking benefitted from cross-cultural po llination, so too did fast food, which, Wong argues, created a mixture of American and Chinese food culture. In Noodles vs. Sesame Seed Buns, he finds that As American fast food chains have boomed in Hong Kong over the last three decades, the demand for fast food &8212 American or otherwise &8212 has grown even faster (123).The cross-cultural issues are ostensibly merged. Moreover, both Wong and Dash illustrate the ways in which food terminology and language are altered cross-culturally. Dashs Rice Culture looks at foreign terms used to describe German foods. She compares German spritzal to elbow macaroni and cheese (138). In this case, spritzal is explained as a kind of German noodle dish. Similarly, Wong uses foreign or non-native vocabularies as a way of introducing Chinese food.His article states In 1996, Daniang Dumplings was merely a community restaurant in Changzhou in Jiangsu province with only six employees selling arguably the most prototypical of northern Chinese food &82 12 Shuijiao. (126) Shuijiao is a foreign term that describes Chinese boiled dumplings. Both Wong and Dash explore the ways in which native foods are influenced by vocabulary and foreign influence, and this is a similarity in comparing the two articles. Although both Dash and Wong focus on food writing and the intersections between Western and Eastern cultures, there are noticeable differences in tone and voice between the two articles.One huge distinction lies in their respective formality of language. In Dashs Rice Culture, she narrates the story in first person. She says, Today as I stand over a bowl of cold water and rice, scrubbing, I feel Aunt Gertie watching me. (Dash 140) I dominates the article her goal in the passage is not to make larger statements, but rather to share her personal experience of cooking rice. The first person tone is intimate. By contrast, Wongs tone is formal and quantitative, a technique he employs to establish credibility and grab the readers attention .He relies on facts, evidence, and statistics, in contrast with Dashs more qualitative narration. In Noodles vs. Sesame Seed Buns, Wong cites statistics such as, over 60 percent of the citys denizens eat at take-away restaurants at least once a week, compared to only 41 percent and 35 percent in mainland China and the United States respectively (123). For most readers, these numbers help to establish Wongs credibility and are more persuasive as arguments rather than simply stating an opinion.The tone of voice contrast between Wong and Dash can subtly lend credibility to their assertions. By analyzing our two main contemporary food models&8212modern and traditional&8212Seanon Wong and Julie Dash give us contrasting and complementary ways of looking at food culture. Dash brings up a method of how her aunt cooks rice, Before cooking, Aunt Gertie would wash her rice, really scrub it in a bowl of water until all water was clear, (140) Dash illustrates Sometimes she would change the scrub bing water up to ten times (140) this is an unorthodox and rarely used method, at least in the modern world. Thus, it can be regarded as a traditional way of cooking food, one that served the Aunt Gertie of the world well, but a way that even Dash finds hard to emulate. By contrast, Wong summarizes the fast food industry in Hong Kong. In his article, fast food represents a new, modern model for people who eat outside, or for people whose time constraints dont allow for more traditional ways of cooking. In Noodles vs.Sesame Seed Buns, Wong says Considering the omnipresence of McDonalds, KFC and Pizza Hut, American fast food has been a revolutionary force in Chinas everyday culture. Undoubtedly, in Wongs account, this is a kind of cultural invasion, in which he thinks that Western modern fast food has been detrimental to the values and traditions, not to mention health, of Eastern societies. The pervasiveness and variety of food culture and the importance of cultural distinctions are increasingly obvious in the contemporary world. This awareness is especially important where cultures intersect.In these two essays, both authors come to terms with their own food culture, and address cross-cultural issues which are increasingly common. Dash uses a narrative voice to tell her traditional way of cooking rice, while Wong quantifies the modern fast food trend in Hong Kong. The traditional approach seems to emphasize quality, while the modern approach (with fast food signifying modern) emphasizes convenience. Most likely, the food industry of tomorrow will be more mixed, finding a way to integrate quality and offer convenience.When that happens, we will have the best of both worlds Dashs traditional approach melded with Wongs modern sensibilities. Word Count 1260 words Bibliography Dash, Julie. Rice Culture. Mirror on America Essays and Images from Popular Culture. Ed. Joan T. Mims and Elizabeth M. Nollen. 5th ed. Boston, MA Bedford/St. Martins, 2009. 138-41. Print. W ong, Seanon. Noodles vs. Sesame Seed Buns. Mirror on America Essays and Images from Popular Culture. Ed. Joan T. Mims and Elizabeth M. Nollen. 5th ed. Boston, MA Bedford/St. Martins, 2009. 124-27. Print.