...Food culture between china and america Do you know how chicken feet taste? Can you image that there is a country can make andything delicious? Different country has different culture, which also lead to different food culture. With the develop of globalization, we have more chances to attempt the food from different country. All these foods are used almost the same food material from earth, such as crops, meet, vegetables and fruit. However, there are many differences between these two kinds of food culture that as a results of the differences in their different ways of thinking and living style: Chinese people pay attention to the exquisite, while americans focus on people oriented; Chinese uses food to express feeling and emotion access the food cooking, while americans are more like the free style. I wil illustrate these differences from three aspects: cooking standard, diet and the way of having dinner. Firstly, the cooking standard is different. Americans emphasize science and nutrition. This is why their whole procedure of cooking is in strict accordance, and the use of recipes is an good example. In American recipes, measurement is calculated by grams and the recipe seems to be scientific and accurate. They are always totally accroding to recipes to buy food material and make dishes, and there always an electronic scale in kitchen to accurate measurement according to the recipe. However, Chinese is always cooking at will. They cooking with what they have, and almost...
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...contain unknown bacteria which can cause diseases. This legend abuses hotpot from the sensitive point of people’s mind------food safety, especially today in China. Actually the main reason that public food customers believe the legend is not the legend itself. The food safety concerns in China, low status in cooking culture, apparent profitability with unknown source and special cooking style of boiling the broth every time are the main factors which make it a truth to people. First, let me explain why food safety is a sensitive issue in people’s minds today in China, in order to explain the relationship between food safety and the hotpot rumor. Here is the social background. The food safety problem is growing bigger everyday in China. After the exposure of fake milk powder and recycled waste oil, customers’ impressions of public food are becoming worse and worse and their minds are becoming more sensitive to the scandals related to food industry. Under the circumstances, this legend is like another bomb exploding in food industry. Due to the deeper prejudice of public food, the legend is spreading quickly around China. If it were about another food product, the effect may not be so big, but hotpot’s old impression in Chinese cooking culture contributes to making it a believable fact. Hotpot used to be in a low status in Chinese cooking culture，and this cultural background causes the embarrassing status of hotpot today. Hotpot cuisine rises from the bottom of the society...
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...PRACTICAL - 2 AIM: To explore the food culture in Old Delhi and New Delhi OBJECTIVES: 1. To understand food culture in Old Delhi and New Delhi. 2. To gauge similarities and differences in Old Delhi and New Delhi. 3. To study the impact of globalization on food culture in Delhi. INTRODUCTION A composite view of culture posit that the core of a culture consists in the shared assumptions, beliefs and values that the people of a geographical area acquire over generations. Assumptions, beliefs, values and norms are intermeshed and mutually interactive; they constitute the directional force behind human behaviour, which creates physical artefacts, social institutions, cultural symbols, rituals and myths. The latter in turn reinforce people's beliefs, norms and value systems and thereby enable the society of which they are part, to maintain cultural continuity (Sinha 2004). An essential feature of a culture is that its basic assumptions, beliefs and values are historically derived, traditional worldviews, transmitted from generation to generation. These temporal sociocultural links signify the distinctive achievements of a human group, thereby enabling them. to condition their future actions (Kroeber and Kluckhohn 1951: 181). By implication, culture is adaptive and changing – changing more rapidly and radically at its outer layers – artefacts, institutions and patterns of behaviours – than at its core which is primordial. Major changes in environment compel people to...
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...Kyimari Reeves Food & Culture Dr. Daryl White December 12, 2014 My Family’s Culinary History: A Multigenerational History and Autoethnography When you think of or smell a certain food, what comes to mind? On one hand, the sight or smell of that food might trigger hunger, or even a memory of the last time you shared that meal with a loved one. The smell or sights of our favorite foods trigger a different thoughts or feelings in each of us. This is an example of Semiotics. Semiotics is defined as "anything that can stand for something else." Roland Barthes was one of Europe's most renowned theorists of semiology. Barthes believed that in order to generate a complete sign, there were two parts that have to work together. These two parts are known as the signifier and the signified. A good example of this is the favorite food we thought of earlier, it would act as a signifier, and the thought that came to your head when thinking of this food would act as the signified. For some, that equates food memories. My family and I have created many food memories for us as well as followed the foodways crafted for us by previous generations. Coming from a rather diverse ethnic background, we have different variations of traditional African American foods. I have many memories of family reunions and all the interesting dishes my relatives would prepare. But when it came to certain meals my mother was very traditional in preparing it, and it had to be done a certain way or it...
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...The Globalization of Food Culture The term “food culture” describes the entire cultural landscape of nutrition; everything that has anything to do with the way we eat, what we eat and where we eat. What we seldom realize are all the aspects food influences or is influenced by: “Food is used to: 1. Satisfy hunger and nourish the body. 2. Initiate and maintain personal and business relationships. 3. Demonstrate the nature and extent of relationships. 4. Provide a focus for communal activities. 5. Express love and caring. 6. Express individuality. 7. Proclaim the separateness of a group. 8. Demonstrate belongingness to a group. 9. Cope with psychological or emotional stress. 10. Reward or punish. 11. Signify social status. 12. Bolster self-esteem and gain recognition. 13. Wield political and economic power. 14. Prevent, diagnose and threat physical illness. 15. Prevent, diagnose an treat psychological illness. 16. Symbolize emotional experiences. 17. Display piety. 18. Represent security. 19. Express moral sentiments. 20. Signify wealth.“ “Biological and cultural functions of food”, Fieldhouse, P., Food & Nutrition. Custom & Culture, New York 1986, “Preface Many of those points relate to globalization and diversity issues. Today in many countries we have a seemingly endless variety of foods to choose from: Beef from Brazil, Kiwis from New Zealand and Californian Asparagus. This all year round availability has an often underestimated impact on local, or should I say...
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...have known more or less about Chinese food culture. Because of the species richness, Chinese food culture plays an important role in the world. Due to the large national territorial areas, climate and product mix, there are different kinds of food cultures in different provinces. Every dish has its own favor and none of them share the same taste. Take some of the distinctive dishes, Sichuan, Guangdong and Fujian, for example. First, Sichuang dishes are famous for its peppery taste. They focus on hot, peppery and savor food by using pepper, capsicum and shallot as the main materials. What’s more, they are famous for the hot pot, filling with different ingredients. Second come Guangdong dishes. They pay more attention to the cooking skills. They keep the original favor of the food with proper sweetness and salt. Also, they prefer the food with tender and slide taste, which means the food is filled with sweet smelling and delicious favor. All of these make Guangdong food “a best taste only in Guangdong”. Third, Fujian dishes are good at using seafood as their main original materials. Relying on frying and decocting, they mix the seafood with elaborate oil. Besides, they decorate the food to personalize their beautiful appearance. They are also famous for the distinctive “pickled” favor. Sometimes, they steam the food, which is charming and healthier, comparing with the fried. Although Chinese food can be found all over the world, the food actually made in China is the most traditional...
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...ACKNOWLEDGEMENT UZBEK CUISINE is a perfect example of amalgamation of various cultures depicting their spiritual and predominant heritage. One can rightly denote it as “a melting pot” of several cultural unifying it into one consolidated connotation of devouring delights. I would like to take this opportunity to thank the module tutor CHEF JIGNESH MISTRY who provided me with this glorious opportunity to work on the project stating- “THEORITICAL REVIEW OF THE EVOLUTION OF FOOD PRODUCTION PRACTICES AND THEORIES WITH REFRENCE TO UZBEK CUISINE, AND THE REQUIREMENTS FOR PRODUCTION OF THE SAME IN A COMMERCIAL SCENARIO” and for his invaluable inputs and extended support The library staff for their willingness to deliver information, in the form of...
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...Dietary foods between Eastern and Western are different because of culture and geographical conditions. The dietary food and lifestyle shown in The Korean Cinderella story are in : Pear Blossom gathered sticks and fed the stove until the lid on the kettle danced from steam. (P.1, Par.9) “Too hot!” her stepmother scolded then. “The noodles are scorching. Get water, Pear Blossom. Be quick!”(P.1, Par.10) Rice covered the ground like sand beside the sea. Pear Blossom threw her arms around the pear tree and asked, “Will none in this world help me?” Wings whirled overhead, and a flock of sparrow flew out of the tree. “Cheer! Cheer! Cheer!” the sparrows called to Pear Blossom. They pecked at the rice, separating husk from kernel. In a matter of minutes the sparrows had polished the rice and piled it in a corner.(P.2, Par.4)...
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...BACKGROUND PAPER ON SUSTENANCE AND HEALTH What does a soda pop, a tomato, and a McDonald’s hamburger have in common? They all are or contain some of the most commonly genetically modified foods sold on the market today. We normally don’t think about this kind of thing, but we should. According to the FDA, about 70 percent of all foods we eat today contain some form of genetically modified foods. In this essay, I will tell you how genetically modified foods are created, what the catalyst was to their development, and finish up with the risks. You may be wondering, what are genetically modified foods? Farmers have been altering the genes of plants for many years using traditional sapling grafting techniques. Through the selection process, the desire for specific traits has resulted in a variety of different organisms ranging from the tangelo to the sweet corn. This process is done naturally and over a long period of time. Today, scientist incorporate genes from one species into a completely unrelated species, modifying the genetic material that does not occur naturally, and creating what is called Genetically Modified Organisms, or GMOs. This process produces similar results the farmers achieved but at a faster rate and with different and amazing side effects like plants resistant to the pesticide “Roundup” or even plants that create their own insecticides. GMOs were originally developed with the goal to end world hunger until 1985 when a law was created giving developers...
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...People then and now couldn’t be what they are without food culture. The idea that society just came to be and that their lives weren’t focused around food is incomprehensible. But the thing is, our food culture is an evolved and refined version of theirs from back then. You can’t have so many similarities between two cultures without a common link. But food culture covers a wide array of things from table manners to the cooks themselves. So, our food culture today isn’t anything new, it’s just had time to evolve and work applied to be refined. My goal in this paper is to give you a view of the food culture surrounding the Elizabethan era and how it compares to ours now. To start I will begin the topic of table manners and utensil usage. Table...
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...Food culture between China and the West Major:International Trade Name:Marina Lau ID Number:0943117 Abstract The Chinese food culture and the western food culture are distinctly different .This passage analyses the differences in four aspects—the food raw materials, the ways of cooking, the tableware and the eating habits .At the same time ,it also analyses the reason why this two culture are different from each other .Then it shows that the development of the two kinds of food and finally it gives the conclusion. Introduction Food is the physical foundation for human to survive .It’s also the premise that the society can develop healthily and steadily. China has been a historical country which is particular about its food and good at cooking since ancient times .While the western people also pay much attention to their food and enjoy their eating lives .So ,with the development of the world ,China created the Chinese food culture that is extensive ,profound with a long history behind it ,while the West formed the western food culture that is varied ,rich and colorful .This two cultures are both great ,but they are different from each other in many points—the food raw materials ,the ways of cooking ,the tableware ,the eating habits and so on .But just because of these differences ,we can taste many delicious food .And by enjoying these delicious food , we can also have a better understanding of the different cultures from different places. Key word Food...
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...1 The traditional and contemporary food habits of African Americans compared with the typical American majority diet Introduction I have chosen to write on African American food habits because I believe their food tells a story of endurance and adaptability during hard times. I’ve heard the word ‘soul food’ bandied about without actually knowing what the essence of it was. I would like to see what it’s unique features are and to know more about the possible cultural, social and other factors that informed early food choices. There are 41.6 million African Americans which amounts to about 13 percent of the total population. Traditional Food Habits The basis of African American food is ‘soul food’, a term that relates to the ingredients and method of cooking (Airhihenbuwa, Kumanyika, Agurs, Lowe, Saunders, & Morssink, 1996). Traditional soul food was made up of unwanted food given to the slaves by their masters such as the discarded parts of animals, such as pigs’ feet, head, ears and intestines. They were not allowed to consume fresh meat at first. Frying of food and discarded meat without trimming it or removing the skin was a popular preparation method (Bovell-Benjamin, Dawkin, Pace, & Shikany, 2009). African Americans were not allowed to eat the best foods and meat. Later chicken became the essence of this diet. Fried chicken, fried cornbread and cracklings (fried pork skins) were popular and sweet potatoes too. There were lots of meals around fatbacks, beans and chitlins...
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...Alicia Gao Block C April 5, 2014 Topic: People tend to find happiness in the least likely circumstances. I used to consider wine as bitter and insufferable, but it turned out to be sweet and sooth. I used to deem that standing on the peak of a mountain would be freezing and bloodcurdling, instead the scenery of the sunrise astonished me. And when I found myself in the middle of an unknown blue world, the supposed fear and confusion were unexpectedly replaced by an ineffable feeling of relief and joy. In fact, I found my happiness in a circumstance that I least anticipated to be delightful. It was a day in the middle of July, when the sun burned so brightly that I could feel the fervent wave came from the ground, which had been exposed for too long. The dazzling light and heat made most people prefer staying at home, under the protection provided by air-conditioners. My parents, on the other hand, were one of minority who chose to go swimming near the seashore with some friends. By that time I have not master the skill of swimming without a swim ring, but I went with my parents anyways, with the excitement of being near the pleasantly cool water on such a scorching summer day. Everything went as planned at first, with me flapping water at the shallow water near the crowd. But soon the boredom overwhelmed and I got attracted by...
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...HCD 105 Culture Foods Projcet 10/21/2015 The Caribbean Food Diaspora Background and Influences Traditional Caribbean cuisine is as diverse as the islands that compose the region and the hodgepodge of countries that have fought over and owned the land of region. It is a tasty blend of both native cooking and the cuisine of the European powers, such as the British, French, Spanish and the Dutch. Caribbean food is even influenced by Chinese and Indian customs. All of these cultures have played a role in forming the multi-national cuisine of the Caribbean (Heyhoe, 2013). Before Columbus came to the “West Indies” in 1493, the Caribbean islands were the home of two Native American Tribes: the Arawaks and the Caribs. Both tribes have contributed to many of aspects of Caribbean cuisine. For example, the according to food historians, the Caribs began spicing food with chili peppers and the Arawaks are credited with barbecuing techniques. The Native Americans also grew corn and yams and harvested guavas, and, among many other tropical fruits which grow in the wild (Heyhoe, 2013). When Columbus arrived and the Spaniards began to settle the land, the Native Americans were introduced to sugar cane, which became a major source of profit for the islands. The Spaniards also introduced other foods such as coconut, chick-peas, cilantro, eggplant, onion and garlic. Other European colonists who settled in the Caribbean introduced other foods such as oranges, limes, mangoes, rice...
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...of Tourism The Impact of External Influences on Food/Beverages in the European Region Student Name: Emily Saunders | Programme: International Hospitality and Tourism Management | Level: H | Unit Name: Food, Culture and Travel | Unit Tutor: Dr Hanaa Osman | Number of words : 2744 | Date Due: 21.03.14 | Date Submitted: 20/03/14 | Declaration:I have read and understand the University’s regulations on assessment offences.I confirm that the piece of work submitted is to be regarded as the final and complete version of this assignment.The work submitted is entirely my own work or, where I have referred to the work of others, it is fully and appropriately referenced. | Signed:Emily Saunders | Date: 20/03/14 | Please note:Students are expected to keep a copy of all written or electronic coursework which is submitted for assessment.The University uses a range of methods for detecting breaches of the Assessment Regulations, including the use of electronic plagiarism detection software.By submitting coursework for assessment, you are deemed to have accepted that your work may be scanned using such software. | Contents 1.0 Introduction 3 2.0 Economic Impact 3 3.0 Political/ Legal Impact 3.1 EU Milk Quota Abolition 4 4.0 Social Impact 4.1 Food consumption Trends 4 4.2 Demographic Factors 5 4.2.1 Aging Population 4.3 Health Concerns 6 4.4 Food Preferences and Eating Behaviour Patterns 7 4...
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