Anthropology The Diet Of Recent African Immigrants In Atlanta Metropolis

Running head: ANTHROPOLOGY 1

Anthropology: The diet of recent African immigrants in Atlanta Metropolis

Name

Institution

ANTHROPOLOGY 2

Introduction

For several years, the African American population flock to Atlanta as they searched for better

economic and social opportunities. Now the place has become a centre for immigrants from across the

African Diaspora. Thousands of people who are of African descent have managed to trade in their

hustles and bustles of the northeastern regions such as New York for the hospitality of the Southern city

of Atlanta. The rising number of African immigrants have left their homelands and have completely

relocated to this Southern city. Currently, these immigrants have viewed Atlanta as a shining city on the

hill or even another huge American city with so many dreams and sufficient opportunities (Strait &

Gong, 2015). The mix of African and Caribbean-Americans in the region is considerable. This discussion

highlights the recent changes in dietary patterns for the African immigrants within the city of Atlanta.

Diet changes

About two decades ago when Atlanta hosted the Super Bowl, the St Louis Rams overcame

Tennessee Titans, Watershed had been frying famous fried chicken. They used lard and sweet butter

that was flavored with country ham for the entire year. There was a Southern food movement that

defined the region’s restaurants to move further north. At that time, the Brooklynites did not worship

biscuits. American barbecue at that time could not meet kimchi. Few books and writers at that time who

were based outside the south gave very serious thoughts that connected Southern food and West Africa

food (Arthur, 2016).

Atlanta too enjoys a booming cultural and commercial complex within the south of America.

Dinner started embracing a cooking style that emphasizes on seasonality and history associated with

carbohydrates and caricature. The most popular restaurants in the region are the local chains that are

dipped in glitzy corporate sheens in the neighborhood. There are also high-end steakhouses that are

spread throughout the south. At that time, Atlanta sought to show their Mercedes Benz stadium that

was constructed with a whopping $1.5b to the whole world. In line with this state of affairs, the Atlanta

food industry equally evolved and has been changing ever since.

Currently, the bars in the neighborhood and suburban dining rooms tend to serve food that

depicts Southern agriculture (Odem, 2016). There is a lot of food from the vast immigrant population in

the region because they have managed to celebrate the local classics as well. Atlanta still treats dinners

seriously as the loyal entrepreneurs have opened up very reliable spots. The city takes lesser pride in

carpet bagging chains. Quite positively though, there has been a rise in the rank of talented younger

cooks who no longer want to compete in bigger cities as they keep growing.

Adaptations and impacts of dietary changes

There have been several adaptations that impact differently on African immigrants. Atlanta is

yet to gain a footing amongst the nation’s big restaurant cities. In a recent article, the dining scene was

tainted as a rut that rides in the economic boom which spawns quite cynically. The restaurants have

been seen as money-grabbing areas whose rooms have been finely appointed while menus are easily

predictable and the cooking has turned out to be barely passable. Atlanta has been regarded as an

insecure food town that is simply obsessed with several measures that come up against the cities that

may outsize their culinary reputations. It is hard to believe that everyone has proper intentions and

there exist sufficient capital and resources which makes it very significant to place various emotions on

the right moment. Most chefs in Atlanta would disagree albeit politely on some existing realities. The

trick here then involves advising visitors to drill down the right joints of the town (McDaniel, 2018).

One instance occurred with a top chef who advised a customer to get out of town and head to

the neighborhood. He thought that while at the neighborhood they would find very significant stuff. The

ANTHROPOLOGY 3

promise he gives is that the client would leave Atlanta with a completely different idea of what it means

to be in Atlanta.

After the opening of the Mercedes-Benz stadium, a hotel proprietor within the vicinity is

introducing very huge changes. The restaurant closes on Sunday but it is best known for the chicken

sandwich. Anyone paying homage to faith-based policies assists in shuttering on Sundays. This

proprietor has been rendered as the highest grossing food vendor in the stadium arena. The owner of

the joint has had good records of cooking. He was permitted to cook for NFL owners’ dinner the

traditional meal that would be held at fancy restaurants or strictly on well-appointed homes. These

experiences talk about the history of the Atlanta city that has a huge connection with the NFL (Lichter &

Ziliak, 2017). The changes experienced in the region is that of changing from protesting to progressing.

Several critics have launched complaints that chefs are mainly white men. However, in reality, there are

also a mix of African-American chefs as well who perform various roles such as overseeing cocktails and

wine.

Atlanta is a great city but visitors are cautioned not to expect to come to a city that is explicitly

Southern just like Charleston. Atlanta, in reality, is that city that constantly been about business. It is a

metropolis that has many people from across the globe. Although the population in the city is below half

a million, the region has introduced many sprawling suburbs which are considered home to about 5.9m

people. Those from small Southern towns have managed to move to Atlanta Metropolis with a search

for better jobs while other people from bigger American cities pay homage just to have lesser stress and

reduced cost of living. This region mixes immigrants from Mexico, Africa, India, Vietnam and South

Korea.

This kind of influx has brought in several mixes of cuisines. Most of them represent hundreds of

restaurants and joints with the biggest concentration starting from the northeastern edge of the city. It

then continues deeper for more than ten miles (Garner, 2017). Considering the offering of the highway,

this task has been rendered as heroic and of proper resources that should be consulted. Websites

should be built to showcase the level of dedication to the strip while the local food writers may dispatch

their offerings on social media and magazines.

The city of Atlanta has hardly attained any restaurant trend that it does not cherish their chance

of switching to food halls. Some of the best-rated restaurants in the area have been carved out to

restore the industrial space in the area. There is a Cuban-influenced restaurant that has managed to

turn itself around through its sustainable harvest of Southern seafood turning them into dishes such as

grilled fish collars and white barbecue sauces dappled in salsa verde (Cross, 2017). A loyal following has

emerged due to its perfect style of cooking.

The biggest food hall in Atlanta has been the one in the sprawling brick. This is where the past

distribution center of Sears was developed into becoming a mixed-use complex. Most big names in

Atlanta have had a presence in the region’s food sector. Some pump out coffee, fat squares of toast that

have been slathered with fresh milk cheese and jam. Others sell fine medianoche sandwich. Others few

joints offer stacked cheeseburgers, fried chicken or even biscuits.

There are some highly frequented restaurants in Atlanta that are of an African background.

These restaurants serve African dishes to both the African-Americans immigrants and to the white

customers because they enjoy the meals. For instance, a nice chord has been struck by mixing Nigerian

and Ghanaian food such as jollof rice, light goat soup, okra soup and egusi soup alongside pounded

yams. The operations of these restaurants begun not so long ago and lately they offer entertainment

over the weekends through music, comedy and other forms of entertainment. Those who visit some of

these restaurants with an African background do not simply dash in for meals but instead some spend

up to two-and-a-half hours belly dancing, enjoy five course meals of lentil soup, salad, pastries,

ANTHROPOLOGY 4

appetizers, mixed roasted and rice course, dessert and tea of a normal African setting. All these lunch

restaurants serve African and Caribbean staples such as jerk chicken and jollof rice. Most of them are

located along the edge of Atlanta Metropolis because which makes them very nicely situated for the

population staying in downtown regions who want to take lunch and return to their schedules.

Atlanta has been rendered as another big breakfast area. Evidently, there is a new 120-seat

capacity all-day breakfast joint within the market. The pancakes and chilli cheese grit in this region is

really worth enduring and have emerged as inevitable enough in ensuring that fine breakfast field trips

are kept in place. The Waffle House is not to be forgotten. This is an original restaurant that has been

turned into a museum of sorts despite the status of its full operations. In here, one can best eat hash

browns which are either scattered, smothered or covered with ham and pecan waffles while cooked

dark on the side. Hungry visitors may also like to stroll into an area with a 22-mile railroad loop bed

whose transformation has slowed the urban promenade unlike the higher lines of New York that have

more craft breweries (Dill, Morrison & Dunn, 2016).

There is a properly-developed section with a restaurant that serves the best chicken parm. This

joint has exceeded the test of New York with their old-fashioned square pizzas that have sizzling

toppings of pepperoni cups or crunchy-crusted pies. Most visitors have hunted for the Southern food

that is best eaten with hands. Barbecue is not all that hard to come by here. In fact, barbecues have

turned out the entire hog to become heirloom-breed hogs. Atlanta has a big thing for wings. The region

is argued to be the best in terms of lemon pepper wet that comes with crickets. While in Atlanta, it is

necessary to assume a life of oneself were engaging in long debates with friends end up attracting

dozens of sites to find wings at best (Furuseth, 2016). Wings have been rendered very significant to the

city given the classic Atlanta beer and wing spots. In fact, the insiders have a tendency of ordering lemon

pepper wet which is a style of wings as seen in the films. Atlanta should not be underestimated because

in some cases, it turns out to become a generally bad rap in terms of night and day as experienced,

therefore, one should simply embrace minimal efforts.

Conclusion

Atlanta has experienced a change as seen in its declining acceptance and respect of newer

foreign foods by the public. African-Americans, in general, were stigmatized for a long time by their

heightened resentment against the population that entered and remained in The US illegally. This

person came up with the best plans that assisted them to set up their business and live their lives to the

fullest. State agencies and private businesses sprung up alongside the government interest in the food

industry. Various dieting styles came on board because it involved a mix of many foreign styles.

Immigrants have continually assisted the region in moving to better standards over the past two

decades in terms of food positioning. Most metropolitan regions have failed to whether the prevailing

economic recession plans quite well. But these trends do not the food sector altogether. Everyone has a

niche in the Atlanta market as long as the food is good. Immigrants hostilities have constantly reduced

given the fact immigrants have managed to lower their opportunities in terms of those arriving. Rapid

social and economic changes have had an effect as well over the dynamics in the food sector.

ANTHROPOLOGY 5

References

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