Food and Culture in My Year of Meats

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Ruth Ozeki’s My Year of Meats provides a thought-provoking depiction of the relationship between food and culture.  Although the novel ends with an almost organic/vegetarian spin, it does not necessarily have an anti-meat agenda.  In fact, last semester Ruth Ozeki admitted to WSU students that she is not a vegetarian; she just makes sure she knows where the meat she eats is coming from.  Nonetheless, the book has impacted the eating habits of multiple WSU students.  I know at least two students who decided to become vegetarians in part after reading the book, and even I have begun rethinking my dietary choices.  Over the semester break, I purchased two vegetarian cookbooks and have since been enjoying dishes such as “Tortellini with Sweet Potato Sauce,” “Mushroom, Spinach, and Cheddar Wraps,” and “Spiced Vegetables over Cinnamon Couscous.”  (All of which I highly recommend).

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The discussion surrounding the novel has made me consider the unique ways that food defines culture.  We remember the “American Wives” in the novel by both their personalities and the food that they eat.  The Coca-Cola Rump is as intricately tied to Susie Flowers as the Cajun-style Baby Back Ribs are to the Beaudroux Family.  Readers can start developing a picture of the families just on the recipe Ozeki provides.  The same is true for us.  In the past month, I have had brunch twice with two separate friends and their extended families.  With the first friend, I ate sausage cooked with grilled onion and apple, French toast bread pudding, scrambled eggs, and a fruit salad made with pears, chicory, avocado, and grapes.  The second friend’s family served biscuits and gravy, sausage, and bacon.  I have the feeling, when imagining these families, it isn’t too difficult to come up with two distinct portraits.

 

Reading Ruth Ozeki’s My Year of Meats has also made me consider the way my own family’s diet defines and reflects my background.   My father is a vegetarian, my mother is not.  As a result, I grew-up in a house that ate stir-fry or pasta much more often than anything else.  My dad created a “pasta dance” that he insisted on performing anytime time he or my mom started boiling water, and at holiday gatherings we tended to serve lasagna as well as ham.  I like to think my culinary background has made me more adventurous when it comes to food and culture, although perhaps, like with Akiko, it merely resulted in a particular fondness for grains and vegetables.

           

 I would like to end this entry with a recipe that might reveal a little more about my family.  Let me know if you liked it, or if you have a separate recipe that you would like to share with the readers of this blog.  Even if you don’t respond, think about it: how does food characterize the various subcultures within the novel, and how does food characterize your own particular subculture?

Cheeseburger Pie

Ingredients:

1 lb. Hamburger/Hamburger substitute.  My dad enjoys veggie crumble, but you could also try tempeh.

1 package refrigerated pie crusts (unless you enjoy making pastry from scratch)

2 tbsp dry mustard

1 onion

1 cup shredded cheese

½ tsp. dill weed

1 egg white

Parmesan cheese

Directions:

1. Preheat oven to 425°. Unfold the pastry from 1 package refrigerated 9 inch pie crusts.

2. Place one crust on a greased cookie sheet. Spread 2 tablespoons dry mustard to within ½ inch of edge. Brown ½ pound hamburger (or use veggie crumble) and spread over mustard. Top meat with 1 thinly sliced onion, 1 cup shredded cheese, and ¼ tsp. dill weed. Top with remaining crust and seal edges.  If desired, add tomatoes, black olives, or green peppers to the pie along with the onion and cheese.

3. Brush top of crust with 1 beaten egg white or milk. Sprinkle with Parmesan Cheese and ¼ tsp. dill weed. Bake in oven for 20 minutes or until crust has browned. Cut into wedges and serve.

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