Food Culture And Globalization Essay

Food, Family, and Globalization

As the world has evolved through technological advancements, immigration, and international affairs, globalization has become a significant and inevitable part of life in the 21st century. According to Manfred Steger, globalization is “a set of social processes that are thought to transform our present social condition into one of globality...[it 's] about shifting forms of human contact”(Steger 8). Perhaps the most influential aspect of this globalization is the spreading and sharing of foods; which is something I’ve been able to see and experience firsthand. From the time of my upbringing in the West Indies during the late 90s to early 2000s and migration to the United States in 2004 to now, globalization

This style of cooking originates from the hybridization or mixing of different cultural forms and styles (Steger 5). Caribbean Creole cooking is a mix of both African and European cultures, which is rooted in the Caribbean’s long colonial history. The main aspect of creole cooking that separates it from others is the method in which the food is prepared. Whether it is poultry, beef, pork, or seafood, it is typical for any meat to be well marinated before cooking. This marinade usually consists of vinegar or lime, onions, pepper, garlic, parsley, thyme, celery or the less complicated shortcut, Goya Adobo seasoning. The meat is left to soak in the marinade for a few hours or in some occasions overnight. Occasionally other spices such as nutmeg, ginger, and cinnamon can be added to the dish to enhance the flavor. Curry is also an important spice in Dominican cuisine. It found its way to the Caribbean from English colonizers who had discovered it through the trade that tied South and Southeast Asia to Europe (Ray 38). The most common techniques are baking, frying, roasting, grilling, and

Unlike the United States, Dominicans do not snack often, but rather prefer full meals, the largest of these being a midday lunch. As an agriculture-based economy Dominica/Dominicans have never relied heavily on imported products, but instead utilize the natural resources that the island produces: a wide variety of edible plants, fresh fruits and vegetables, and an abundance of fresh spring water. Dinner would consist of something light such as pumpkin soup or small sandwich with a cup of tea. In typical Dominican fashion, fruit juice, whether it was soursop, passion fruit, or sorrel, was a fixture with each meal. Dining out was a rarity for our household due to the lack of availability of many fast food restaurants and generally, people were more comfortable eating at home.

The largest difference between my eating habits post migration was the level of consumption of meat. Fish was my main source of protein although I reportedly enjoyed an almost complete vegetarian lifestyle. Chicken, beef, sugary snacks, candy, and chips although present in our markets did not form part of my daily intakes until I moved to