Eating is part of the everyday routine, thus our bodies have habitualized to tools or utensils applied on food consumption. It has gradually transformed to “a routinized type of behaviour” which Reckwitez defines it as ‘practice’ (as cited in Shove, 2007, p. 12) whilst any practices will consequently “entail consumption” according to Warde (as cited in Shove). Nevertheless consumption is not merely the consequence of practice; likewise consumption could evoke the desire for knowledge of the relevant practice. For instance, a person may intend to learn how to use the combination of chopsticks and spoon if he finds out that the relevant practice is a more effective way to consume a bow...
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...en though chopsticks dominate my dining habitus. Unlike in China where chopsticks are considered as a hegemonic dining culture, food culture mentioned previously such as knife and fork culture and finger culture are commonly practiced in Malaysia. Both chopsticks and forks are provided everywhere for consumers to pick the utensils they want corresponding to their discourses. Indeed we can still survive eating steak with chopsticks or eating noodles with spoon, yet we choose, or coerced to utilize a so-called ‘appropriate’ utensil to a meal responsively. I have a Chinese friend who does not know how to use chopsticks (yet this is fairly ordinary) but persists to eat with chopsticks all the time. We, as bodies, have conformed and adapted to the culture implied in the community, whilst our practices, tastes and habitus change accordingly to the discourse we engage with.
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