After reading about and discussing the relationship between food and culture, especially the role of cultural context on taste preferences and our perceptions of food, I couldn’t help but connect these ideas to my own life. Having a Chinese mother who frequently cooks traditional Asian cuisine, it is quite clear that while the United States population is quick to incorporate international foods into their daily food intake, it is also just as quick to modify these foods to appease the taste buds of America. Staples of Chinese-American restaurants such as sesame chicken or General Tso’s chicken are more or less exclusive to the United States. These foods are deep-fried, a cooking technique that is not considered a traditionally Asian style of cooking; however it does satisfy the American pallet. Dishes like chicken parmesan and the California sushi roll are more examples of Americanized international food. While these dishes that are commonly considered international may have roots in authentic foreign cuisine, they are actually a product of the combination of cultures ultimately highlighting the interactive and interdependent nature of food and culture.