The paper "Consuming Food and Constructing Identities " is a great example of a Marketing Case Study. The national dish is an accepted variety of food in a particular country and it is considered natural for several reasons. Some of the reasons that make a dish be accepted national may be that it is a staple food or it has exotic ingredient or it is served to mark national culture. Staple foods are the main foods in a given country and they have a certain mark of identity. The identity makes s the food national to a particular country.
The paper will focus on Arabic food and CUISINE since they are internationally accepted and are also served in all parts of the world where Arabs live (Vallianatos, & Raine, 2008). The Arabic food cuisines are not only fed by the Arabs but also other people fr5om different cultures find themselves feeding on the foods since they are aromatic, tasty and nutritious in the long run. Such features of the Arabic cuisines make them acceptable in all parts of the world and from people of all walks of life.
The foods are prepared in such a way that even the pauper in the street can afford a bite hence becoming important for this study. The aroma and taste of the Arabic cuisines makes one feel accepted even before it is served. However, when one is away from the Arabic environment it is not possible to have such foods since the non-Arabic people are not conversant with recipes and also they may not the sweetness and happiness behind Arabic cuisines (Vallianatos, & Raine, 2008). Therefore, it is paramount to set up a hotel or restaurant where the Arabic brothers may be gathering to ensure they get the best Arabic cuisine even if they are away from home.
Some of the Arabic food and cuisines include the Tahni, Falafel, Tabouleh, Pita Bread, Baklawa, Baba Ghannoui, Turkish coffee, Taheeni, and Teen among other delicacies. These delicacies will only be found in Arab settings or environments where Arabs are dominating. For one to cook the above delicacies he or she must be conversant with the food recipes otherwise horrible meals will be offered.
Considering the above, it is paramount to note that such hotels and restaurants should be established in an aim to alleviate the Arabic menu of the Arabs living in Diaspora (Zubaida, & Tapper, 2000). There is a different group of companies and restaurants that specialize in Arabic food in the US and they have contributed to the increased amount of Arabic food on the streets of New York. Some of these restaurants include Cedar Sky that offers traditional Middle Eastern food and gifts which are specifically from Lebanon.
The restaurant is located in Brooklyn Newyork. Kalamala. com is also an online site that helps the company sell middle eastern products both in retail and wholesale engagement. In the stores, one is likely to find some of the most Arabic foods and spices which are imported. The store is quite lucrative for the clients because of their fair price and efficiency in the long run (Zubaida, & Tapper, 2000). The taste of Turkey is also another company that deals with Middle East foods and their services are reasonable. These companies specialize in importation and provision of the same products and, therefore, it's paramount for the company to ensure that they provide quality and better services in an attempt to ensure that customers are satisfied and at the same time, they are maintained and will come again.
Koku, P. S. (2005). Is There A Difference In Tipping In Restaurant Versus Non-restaurant Service Encounters, And Do Ethnicity And Gender Matter?. Journal of Services Marketing, 19(7), 445-452.
Hume, S. (2006, July 1). Channel Crossings.(marketing of restaurant industry). Restaurants & Institutions, 3, 23.
Tatar, F., TunÃ§, M. T., Dervisoglu, M., Cekmecelioglu, D., & Kahyaoglu, T. (2014). Evaluation of hemicellulose as a coating material with gum arabic for food microencapsulation. Food Research International, 3, 345-347.
Vallianatos, H., & Raine, K. (2008). Consuming Food and Constructing Identities among Arabic and South Asian Immigrant Women. Food, Culture and Society: An International Journal of Multidisciplinary Research, 11(3), 355-373.
Zubaida, S., & Tapper, R. (2000). A taste of thyme: culinary cultures of the Middle East. London: Tauris Parke Paperbacks ;.