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Food is more than simply food. It is a
representation for cultures all across the globe (Kuttainen, 2013). At the very least, it
used to be. In today’s modern world the boundaries between our differing
cultures are lowering, this includes the differences between our cuisines. With
the invention of the internet and the advancement of technology, we are granted
immediate access to almost any recipe or any kind of food from the culture of
our choice. People are no longer limited to re-creating what their parents or
society taught them. The boundaries may be lowering, but they have not hit the
floor yet, and they may never.
Like many other cultures, Indians are still
notorious for their love of curry (this I have experienced first-hand with my
best friend being Indian), and the Japanese are still notorious for their love
of rice. Even so, rice is no longer dominant in the diet of the Japanese (Atkins
& Bowler, 2001, pg. 274). Instead, more and more western food is being
introduced into Japan. Although there was a little resistance at first, the big
food corporations such as McDonalds are putting all their might into boosting
consumerism. This is a clear example of
how these corporations use their power to control consumer’s food choices (Patel,
2007, pg. 2).
Virtual network sites such as YouTube have
had a large role in this shift towards multiculturalism on a global scale.
YouTube contains countless videos of food from numerous genres. If you ever
wanted to watch a video of how to cook a specific recipe it would most probably
be the first place you turn to.
References:
Kuttainen, V. (2013) BA1002: Our Space: Networks,
Narratives, and the Making of Place. Lecture 7, A Case of Rum [PowerPoint
Slides]. Retrieved from http://www.learnjcu.edu.au
Patel, R. (2009) 'Introduction', in Stuffed and Starved: The Hidden Battle for the World’s Food System,
pp. 1-19. Toronto, Canada: Harper Perennial.
Atkins, P. & Bowler, I. (2001). The
Origins of Taste, Food In Society:
Economy, Culture, Geography, pp.272-295. London, England: Oxford University
Press.
Image Credits:
Retrieved from: http://radiusedcorner.blogspot.com.au/2008_08_01_archive.html
Hi Max, I found your view that people are no longer limited to the foods culturally passed down by their parents or their society, extremely interesting. As Atkins and Bowler (2001) write ‘we might be tempted to think that such dietary regions will have no significance because the emergence of a global culture will annihilate local differences’, however, this is not necessarily the case (p. 280). As we see today although many recipes are online, particularly virtual networks, they are still attributed to their area of origin. Although, we do tend to see the bastardisation of foods by other cultures in an attempt to merge or transition the practises of one society with another. Even though the boundaries may be blurring I believe it would be improbable they will be completely eradicated. Though undoubtedly identities will continue to be shaped by this sudden wealth of knowledge available via the internet.
ReplyDeleteAtkins, P., & Bowler, I. (2001). The origins of taste, in Food in society: Economy, culture, geography (pp. 272-293). London, England: Arnold.