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Southern California Cuisine and Culture

Southern California integrates a variety of cuisine. Different culinary styles exist in

Vietnamese restaurants, Italians restaurants, and Mexican restaurants among other. Through

fusion cooking, the chefs usually adapt, imitate, simplify and combine constituents of various

cuisines (Oden 57). The landing of various explorers from Portugal, Spain and England and

workers from China and Mexico have greatly influenced the culture of Southern California and

thus played part in cuisine development. The immigrants left a significant ethnic legacy that

remain relevant up to date. The culinary styles are attributed to the multiple factors such as

culture, location, climate and the ethnic diversity.

The population in Southern California is diverse with different immigrants such as

Spanish who earlier came as missionaries, Mexicans, and Italians among other Europeans. The

Spanish brought agriculture, culinary tradition, and livestock that influenced the cuisines. The

Italians profoundly impacted the kitchen through the introduction of sun-dried tomatoes and

olive oil ingredients. Variety of food such as pasta and pizzas can trace their roots back in

Italians homes. The immigration of the Asians to Southern California expanded the ethnic

cuisines introducing exotic ingredients and sauces to different restaurants (Friedricks 33). The

various foods, therefore, contribute to a cultural identity that has been evolving over the years

unlike in other areas.

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In culinary arts, Southern California has been a trendsetter in ethnic-based cuisine and

local-leaning nutrition lifestyles. The California Roll which replaced raw fish with avocado has

become one of the staple cuisines. Other culinary are California-style Pizza and the Cali-Baja

based on fresh and seasonal ingredients. Michelada steamed mussel is an inventive dish favorite

in San Diego. Evolving ramen is a Japanese noodle that combines pork belly soup, flavorful

broth, and noodles. Filipino fare is a delicious cuisine that is emerging quickly as a favorite meal.

Cioppino is a California version of ciopin dish made in Italy, and there exist myriad forms of

cioppino. Lastly, Cobb salad consisting of hard-boiled eggs, salad greens, avocado, tomatoes,

chicken breast and bacon dressed with cheese and French spices is another popular dish in the

region.

The agricultural landscape is diverse, and farming activities are influenced by the climate.

Such climates include the Mediterranean, desert and semi-arid that dictate the crops grown. Most

crops in this region are sun-loving such as oranges, dates, grapes, walnuts, and avocados among

others. The presence of coastline necessitates fishing activities along the ocean throughout the

year. All these dramatically contributes to the Southern California cuisine to be mainly from

seafood and local produce.

Eating rituals in the Southern California involve eating of Harvester Ants used as a

medicine and hallucinogen by the Indians. This is done for vision quest among young boys who

fast three days prior until their eyes turned red and refused more (Groark 26). The youth stays

alone without speaking to ant doctor for four days after eating the ant. Hallucinogenic plants are

believed to be important in the acquisition of supernatural power, curing and shamanism

(Blackburn 74).
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Although various cuisine has been developed over the years to cater the ever-changing

culture in Southern California, the seafood such as the salmon and Tuna has always served as a

cultural identity of the people living here. Other crops are grown on land earlier such as the

Acorns which helped as a significant source of food to indigenous people of California.

Regardless of the cuisine change, the native sources of food will remain relevant to Southern

California people.
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Work Cited

Groark, K. P. Ritual and therapeutic use of “hallucinogenic” harvester ants (Pogonomyrmex) in

native south-central California. Journal of Ethnobiology, 1996.

Blackburn, T. A query regarding the possible hallucinogenic effects of ant ingestion in south-

central California. The Journal of California Anthropology, 1976.

Friedricks, William. Henry E. Huntington. Creation of Southern California, 1992.

Oden, Barrett. Fry Bread, Casinos and Mexican Cuisine: Native American Food in California,

2016.