Introduction:Basics about Chinese food
“5000years history made China became the most advanced the country of fine foods...In many cities, flavor and cuisine can be totally different from its’ nearby cities...” said Mr. Wang(Wang Xue Tai), a professor from Bei Jing Shi Fan University, which published many books about Chinese history. There is a huge difference between Chinese food culture in 1965 and now days. The influence of urbanization in now days and famine in the past both affected the food culture of China, from cuisines and styles to ingredients and making methods.
1965s Chinese Food: The continuous impact of famine in 1960s
“Bread is the stall of life” ,this is an old saying in China. People in China saw food as the most important thing in their life, which
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However, during the famine, town people might still have rice to eat, but others only have wild vegetables to eat, you can barely see rice in the congee.
2015s Chinese Food: The modern days
China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Now days, the improving in technologies and development of China’s economy, variety kinds of food appeared in the restaurant. In 2000s, fast food became familiar in many cities of China. These junk food, and the SARS in 2002 were major effects of children health, impelled people to seek for healthiness and freshness, such as different kinds of milk: whole milk, skim milk etc. Delicious but healthy became their main goal.
People started to think that coarse grains are healthy, while major kinds of food show up in the restaurants became coarse grains. Focusing on food’s function instead of it’s flavor, decaf coffee exists and other low fat chips or junk food appeared in the market. (Ex: Decaf black
... foods are new concepts that they have not heard of before; the older residents have grown up without them just fine. They are content with what they already have and do not see the need to expend the efforts to understand the new things. Most importantly, however, they must think about the financial costs. For New Chinatown residents, bringing in alternative, generally more expensive sources of food is not totally relevant to their needs. We may speculate that the produce sold at these farmers’ markets are not aligned with those used in the cultural diet.
The author chose to conduct this research to explore the comparison between Szechuan and Cantonese food and the extent of its popularity within UK. To enable the research to be conducted in a smaller margin, the students of University of West London are selected as the focused target of research. As observed in the European culture, Chinese food is considered a treat for special occasions as selected restaurant stands equal with high-end restaurants that are serving western cuisine as shown in TopTable (2014). According to Mail Online (2010), it is found that 39 per cent of the population preferred Oriental flavours, such as sweet and sour and chow mein to Indian sauces such as tikka masala.
Enjoy Life Foods grew fast in product innovation for their tasty cookies, snack bars, baking mixes / baking chocolate, seed & fruit mixes, Lentils,
In Michael Pollan’s “The End of Cooking” shares the message of what we are losing something important in this day and age because of all our pre-made and processed foods. This can be compared with Kothari’s “If You Are What You Eat, What Am I?” and her argument that food is part of one’s own identity. By using the examples from these two texts you can analyze the state of food and culture in the United States today. All of the processed and pre-made foods are causing people all across America to lose their sense of Culture. We no longer know what it’s like to make one of our cultures specialty dishes from scratch which can help people identify with their culture. This process helped newer generations see what it was like for those before them to cook on a daily basis and could help them identify your sense of culture.
The most important lesson in this paper is to see how culture came from Africa, and that we are all the same. Learning about different cultures is vital for man kind to survive, many wars are fought because of ignorance. Even in Africa food is important and cherished. With this paper my appreciation of African food has increased, as well as my menu selection. I enjoy African food because there is not much diary in the typical African diet.
Cuisine is a big factor in the identity of a culture and many people will list food as a factor that makes a country what it is, even using Damper for an example, many people see it is an Australian classic and part of Australia's history. Analysing these two iconic recipes, we can begin to view what kinds of communication is used and by looking at this, the history and the shaping of culture we gain a deeper understanding of the impact and importance of food in both Australia, Japan and around the world. Through this analysis it is hoped that a better understanding of these topics is acquired and an in depth reflection is produced.
What most people notice about other cultures is their food. Some types of food are common amongst other cultures, so most people tend to classify that food with the culture it is most common in. Like white rice is Chinese food or sushi is Japanese food. Classifying certain foods as a part of other cultures isn’t a bad thing. It is a bad thing when negative connotations are added to it. That is called stereotyping. An example of stereotyping is when a person sees a certain type of food and thinks negative thoughts about an ethnic or cultural group. We are going to focus on the stereotypes about black people, Asian people, and American citizens to see how food can be used as a tool of racism instead of just being eaten.
Globalization has influenced almost each aspect of life in almost every nation. From economic to social to culture, this widespread exchange of goods, services and ideas have affected changes around the world. Even though the cultural influence in globalization is of slight significance to policy makers, its power has tremendous consequences to the nations involved and its people. Food is the oldest global carrier of culture.” Any changes in the foods that we eat, in its preparation, the way it is served and consumed diminishes the traditional beliefs of the people.
A defining trait of every country, whether it be Italy or India, is the type of cuisine that they serve. One of the best ways to gain an understanding of a country’s culture is through their food. While some people would deem other aspects of a culture as more important, it is a feature easiest to explain and relate to. A distinguishing fact is that food is both physical and mental in that its creation takes dedication and effort; food is able to create emotions given the proper setting. As cooking traditions evolved throughout the years, to fit people’s ever changing tastes, so does the culture. They are parallel to each other in that as one aspect of culture changes, so does the food and vice versa. Two of the most popular types of foods in society today are American food, and Chinese food. The typical features of how food is prepared and made, the tastes preferred, the utensils, and the beliefs about the food's properties are all reflections of the American and Chinese cultures.
Families have food and drink recipes created and passed down from generation to generation. Some families are known for their specialty dishes. Countries are no different as they have special items that they grow and export. There are menu items that represent the self-image and identity of the country. Cultural traditions will determine the what, and why of a particular cuisine. These foods are served in restaurants as well as homes with pride. There will usually be a well told story behind the selection. Agricultural conditions will sometimes play a significant role in the finished product. Some of the cuisine selected as specialties may be the same for another culture. The only difference could be the selection of seasonings which are readily available to them or the side dishes served. History, heart and culture are the essential ingredients in a nation’s cuisine of choice. The opportunity to indulge should never be turned down (Away2013).
China has an area of 9.6 million square kilometers and a coastline of 18,000 kilometers (Network Center of MOFCOM, 2004). It has a population of 1,401,586,609 people as of 2015 (Worldometers, 2015). In China they tend to eat a lot of the same foods. Some of the local food consists of rice, noodles, fish, vegetables and meats (Parkinson, 2011). “China is described as a collectivist country because it “emphasizes the needs and goals of the group as a whole over the needs and wishes of each individual ().” “Upholding a stable and harmonious society has been viewed as the most important role of ethics (Werth, 2013).”
First in the writing, Laudan outlines our ancestors along with the history of our food and how the food we have today came about. “Fresh meat was rank and tough, fresh fruits and vegetables
Growing up in New York meant living in a culturally diverse environment. New York can be considered to be one of the melting pots of many countries and cultures; this is no exception for the cuisines that New Yorkers encounter on a daily bases. Many innovations and changes were made to suit the ever-changing desire for taste. Consequently, innovations and altercations have serious effects on the authenticity and originality of the cuisine, losing the major component that makes the food unique to a culture or country. This is especially true to the Chinese food found in New York. However, there is a misconception, when New Yorkers mentions Chinese food, they usually refer to Cantonese cuisines. As Cantonese cuisines is adapted to the match New
The goal of this course is to use the lens of food and drink to examine some of the larger themes in world history. Food and drink are a fascinating subject, as they are one of the few aspects of history that are both ubiquitous but also handled in vastly different ways across the globe. Though food and drink will not allow us to deeply examine every trend and event in world history, such a task is not possible in one semester, they will provide students with a sort of world history skeleton on which they can apply future in depth studies of events and civilizations throughout world history. During this semester we will be tracing the effects food and drink have had on civilization, culture,
According to Flemming and Samuelson (2008), food science is still relatively new and growing discipline brought about mainly as response to the social changes taking place in North America and other parts of developed world. Originally the food industry only provided primary product for final preparation in the home finds itself responding to market demands for more refined sophisticated and convenient products (McGill, 2011).