The paper "Contemporary Issues in Food and Drinks among Italian" is a perfect example of a report on science. The choice of food among Italians is shaped by different cultures and regions of residents of the entire population. The highest percentage of the population in Italy is the Italian comprising about 95% with the remaining groups of people taking around 5% in composition compositions (Marwick, 2011). The highest composition shows that some basic cultures are shared within the country with the difference being realized in consideration of the regions of residents and their love for different foods (Downey et al.
2016). Meals taken are not only to fulfill the satisfaction desires for the body development but also to serve the traditional customs and bring together different people within the families and communities as well as to remind the society of an activity or event that had taken place. The food choices and avoidance of different foods in Italy have been affected by various factors especially in the cultural, political, and social set-ups as is discussed in the paper. First, the regional diversity within Italy affects the choice of food.
In Italy, you can hardly find similar kinds of food in different regions and as you travel from the North region to the South, it is possible to find a large category of food that is of the same stake as of a continent (Cavanagh et al. 2013). Van Oudenhoven et al. (2012) argue that at some point the diversity in food choice in the regions is attributed to the resources available as well as the raw materials which are required to help in the making of the food.
For example, in the Northern part of Italy polenta is a more common dish that is made with cornflour prompting its choice for various meals in the region. The same mill is avoided in the southern regions due to its unfamiliarity and the inexistence of the resources for making it. The second example is with Parmigiano Reggiano also known as the parmesan which is the food lovers for only the residents of Emilia-Romagna and is never common in any other region. The food is common in the area since cows that are used to make the food are typically from the region.
A similar case applies for the buffalo mozzarella which is only common and a choice for the residents of Campania making it an avoided food in any other region within Italy. The choice of food is depended on its availability and from the regional make-up of the resources, the Italian only chooses their food culture depending on the simplicity and ease of finding the food (van de Wouw et al. 2010). The second factor that determines the choice and avoidance of the food in Italian set-up is the nature and the needs of the family (Fieldhouse, 2013).
In the Italian system, Sunday meals are always considered to be the most important part of feasts as they argue that it is the time that family can be brought together. In the choice of the meals for this occasion, the grandparents are responsible for making the decision for food. Also, due to the length of the meal, the population chooses the meals that reduce the chances of becoming full at faster rates as the meal is to be taken for a long span of time (Guerrero et al.
2009). The cultural needs for the Italian prompt even the poor families to avoid any expensive or use of beef during the weekdays to preserve the resources for the main gatherings of Sundays. The meal choice always works that the food starts from antipasto and closes with dessert. After that, the meal is followed by Caffe’ and ammazza-Caffe which is a small amount of liquor or spirit.
To ensure long-lasting meals on the occasion, the Italians always choose to split the meal into two. The two-meal parts are always the primo and secondo with each part having its own purpose and the food type (Guerrero et al. 2009). The first course always consists of pasta, risotto, or a soup like minestrone with the traditional paste hand-made freshly on that day. The second course always varies from region to region depending on the food make-up of the regions. Despite the variation in the second course, the food is usually based on meat or fish with several other side dishes which forms the basis of the meal (Guerrero et al.
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