Question 1: Traditional foods eaten
In the 19th century, Sir Thomas Raffles realized Singapore’s potential and established Singapore as a proper trading station. The island policy of free trade attracted merchants from all over Asia and as far away as America and the Middle East. The population grew immensely, in 1819 just 150 people inhabited Singapore and by 1860, 80,792 had immigrated to Singapore with cultures mainly comprised of Chinese, Indians and Malays. When these earliest settlers arrived at Singapore with them came new foods which were left on the island and grown to make them readily available. Those foods therefore make up a vast part of the historic diet in which Singaporeans have today. Some of the foods grown were; wheat, cassava, spinach, garlic, beans and breadfruit and Singapore's two staple foods rice and noodles. Chicken, duck, boar and buffalo were the only animals in the area and they were relatively sparse. However their diets were quite healthy and nutritious as a lot of vegetables and proteins were in the country.
Historical ingredients include; leafy green vegetables (spinach), coconut milk, chicken, rice/noodles and sauces etc. Many of these ingredients and more are used in traditional and modern day Singapore meals.
Nowadays, Singapore is formed by many diverse cultures and these simple ingredients have grown into well renowned cuisines.
Breakfast:
Kaya Toast is a traditional but very popular breakfast meal. Kaya Toast is prepared with kaya (coconut jam) and contains a topping of sugar, coconut milk, eggs and pandan. This breakfast can also be eaten dipped in egg. It is generally served on toast or crackers. Kaya toast is considered a breakfast staple in Singapore and is usually consumed with ginge...
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...s are imported to Singapore in bulk and are chopped into portions and placed in freezers. This storage device keeps the food frozen for weeks and is taken out and defrosted when needed. This has made Singapore more diverse and has introduced different types of meats. For example veal and pork are more commonly found in Singapore and chicken can last longer but still have the same nutritional benefits when kept in freezer storage. This change has made Singapore vaster and has allowed different foods in to the country that wouldn’t have been there previously due to the possibility of bacteria growth and food contamination.
Technological change has impacted Singapore greatly and seen new ingredients enter Singapore and processing, storage and the equipment available for preparing foods has dramatically changed from the innovations which have evolved from technology.
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.
A. This paper will consider the adaptations of the United States to a changing diet, from the early to late twentieth century.
Madagascar’s cuisine can be clearly marked by its sheer simplicity. The food is prepared without too many spices, but the lack of spices does not make the food dull and bland. Cuisines of France, China, India and also East African and Arabian cultures have all made their influence felt in Madagascar. The traditional cuisine of Madagascar consists mainly of rice. The rice is called “Vary” and it is typically eaten with some accompaniment, which is called the “Laoka”. As you move down the country towards the southwest regions, you will get to eat rice that may be supplemented or replaced by ground maize. However rice is the main diet of the natives, and is available in bounty. The native people have become very resourceful in developing huge numbers of scrumptious preparations with this one simple grain.
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).”
Singapore acts as a role of an entrepôt for Southeast Asia due to their strategic location, port infrastructure and highly skilled workforce. Singapore also purchases raw materials from other country and then refine the product into a better product to re-export. The reason for Singapore to do this is because of the lack of human and natural resources.
I was born in one of the countries in Asia, and our staple food is rice. Rice is always at the center of the table, and the rest of the viand surrounds it. Here in the United States, my household still eat rice every day, accompanied by cooked vegetables and meat. My food choices are influenced by culture and family. Vegetables and fruits of my choice are abundant at the International Market and other Asian grocery stores. Vegetables are also available for a cheaper price at the farmers market. I myself buy these foods to ensure its freshness, prepare and cook them for my entire family. Inspired by Asian and American cuisine, our food is prepared with variety of cooking styles; such as dry like barbecues, baked and fried, with sauce
I believe that in order to preserve the authenticity of regional cuisine the people preparing the foods need to possess knowledge about their culture, an understanding of the ingredients they are using, and the ingredients they select must be from their region and no other. In their ess...
Foods from Africa, which have impacted North American cuisine are numerous, and common in the everyday eating habits of Americans. In the 21st century, Americans take for granted the history of the food they eat, and the origins of the foods that are eaten today. In the early part of the history of the United States, people of European descent brought recipes from home and adapted their recipes to the ingredients which were available. The slave trade was directly responsible for what many Americans think of as American food, and those foods are traceable to Africa. Because slaves incorporated their own foods into the everyday lives of their masters, some of the unique foods from Africa and their history are not well known today. American
American culture is changing dramatically. In some areas it’s a good thing, but in other areas, like our food culture, it can have negative affects. It is almost as if our eating habits are devolving, from a moral and traditional point of view. The great America, the land of the free and brave. The land of great things and being successful, “living the good life.” These attributes highlight some irony, especially in our food culture. Is the American food culture successful? Does it coincide with “good living”? What about fast and processed foods? These industries are flourishing today, making record sales all over the globe. People keep going back for more, time after time. Why? The answer is interestingly simple. Time, or in other words, efficiency. As people are so caught up in their jobs, schooling, sports, or whatever it may be, the fast/processed food industries are rapidly taking over the American food culture, giving people the choice of hot
Korean food is unique. It’s known for its spicy flavor and the use of other seasonings to enhance the taste. Dishes are usually flavored with a combination of soy sauce, red pepper, green onion, bean paste, garlic, ginger, sesame, mustard, vinegar, and wine. The Korean peninsula is surrounded water on three sides, but connected to the Asian mainland. This environment contributes to the uniqueness of Korean cuisine. Seafood plays a very important role as do vegetables and livestock. Let’s examine three of the most common and famous types of Korean food.
Food matters. Nevertheless, food safety in China is worse than what you thought; you can never imagine how toxic it is. Although there are variety choices of restaurant for us to eat nowadays, many people still choose to eat at home. Not only to save money, but also be sensible for their own health. Think about our situation now, we can constantly buy meats that we think is fresh and yummy, but who knows if it’s healthy and safe? Is it truly what you want? What materials will the restaurant serves you? Food safety affects people a lot. Nowadays, especially in China, many citizens are already despair in this affair. Food safety is one of the most principal issues to the entire world; as one of the most important feature in everybody’s life,
Processed foods make up 70% of the U.S. diet. Over the past century, a gradual revolution continues to increase the average consumer’s intake of highly processed food products. Everyday, new food-like substances are replacing real food on supermarket shelves and companies continue to fuel this epidemic by mislabeling products. Consumers must learn how to avoid processed food substances, which have been associated to numerous health concerns, and select healthier alternatives.
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
Looking back on the history of Singapore its hard not to sit back and rivet at all the progression and improvement that have made Singapore a more relaxing and astonishing haven and must-see destination. Starting chronologically, from the Sanskrit words “simha” (lion) and “pura” (city) Singapore or Singapura, the “lion City” shows the rich history and the beginning of a new era that Singapore went through, and describes the city-state and the city life of people whom live or visit Singapore. We then move into how the city-state flourished as a trading post for a lot of sea vessels, which include Chinese junks, Portuguese battleships, and Indian vessels. The nineteenth century was an important time for Singapore because it was when modern Singapore was founded. On January 29, 1819 Sir Thomas Raffles (the...
Singapore has only a small number of natural resources, so it relies on its human capital as an advantage which is well-known globally and also known to be a skilled work force. Another advantage that Singapore has is its prime location in where the tiny island is located. This have given the people an edge of being a busy port, placing itself as the leader of the trading hub and logistics