• Uncategorized

World Cuisine

WORLD CUISINE 3

WorldCuisine

WorldCuisine

Part1

WorldCuisine Cultural hegemony theory is centred on the elites seeking tohave the minority within the society agree to their perception of theworld. In an uneven society like the United States, the favouredclass want the working population to accept that the society is fair.The elites in the society want the peasants to believe that they areworking poor because they do not deserve any better state of life dueto their low intellect or lack of hard work (Staiff &amp Bushell,2013). Any evidence or ideologies that would want to go against thisworldview are aggressively suppressed. The theory can be applied tothe rest of the world, as economically stable countries tend to usetheir culture to overcome the cultures of nations that have lesspower (Peters, 2015). European nations that colonized Asia and Africainfluenced the local habitual meals in addition to enslaving theirbodies. Today, the Europe’s crops are now typical in Chinesestir-frys while French fashioned desserts are now included as part ofVietnamese cuisine. During the colonial era, the British introducedvarious staple foods into East Africa by the like rice and maize thatwere incorporated into the locals culture to form one of the mainsources of food. For example, rice and maize growing have become someof the main economic activities in Kenya since their introduction asthey are grown in large scale and consumed by the majority of thelocals, yet they were from foreign countries (García, 2014). Eventhough grains offered low nutrient content, the locals were forced togrow them as they felt they were superior to their locals foods thatwere more nutritious. Thus, it depicts how powerful nations not onlyinfluence the cultures of less powerful nations regarding the mealsconsumed but also based concerning present days political ideologies.

Part2

Americanfood is being eaten in various parts of the world because they havefound their way into the local markets from local African markets toAsia local markets. Therefore, an American can enjoy eating hisnative food from anywhere in the world, but the reason for this isunknown by most individuals. The main reason for this increasedpenetration of America’s food is that large U.S. corporations canproduce products in large-scale, thus selling them at a low andaffordable price to locals (Lu &amp Ju, 2014). Governments prefer tosign contracts with U.S. corporations that will supply goods at a lowcost as compared to local one’s whose cost is mostly high. Theresult of such deals is the killing of local skills in addition tothe disappearance of native cultures through the adoption of foreignones.

Part3

Argumentsthat are centred on power and cultural identity retain theircompelling attribute even if they are located in contexts that may befelt as trivial. Debates that surround cultural identity are deeprooted in power and mainly focus on the definition of culture, theposition of people and how the homogenisation of culture has beenhistorically integrated (Hu, Whittler &amp Tian, 2013). Basing theargument on such strong implication makes it more compelling. FusionCuisine makes people think that unique identity can be combined intoone entity, thus reducing cultural voice. However, a revisit of theseelements reminds people of cultural sensitivity and offers an avenuefor people to gain a bigger field where more voices can be heard.

References

García,M. E. (2014). Culinary Fusion and Colonialism.&nbspReVista(Cambridge),&nbsp14(1),49.

Hu,J., Whittler, T. E., &amp Tian, K. (2013). Resisting immigrantmyths: everyday consumer practices of Asian immigrants inAmerica.&nbspConsumptionMarkets &amp Culture,&nbsp16(2),169-195.

Lu,Y. K., &amp Ju, B. C. (2014). Integrating the Concept of CustomerValue Into Isd Projects: An Action Research On Isd Projects forFusion Cuisine Restaurants.&nbspInternationalJournal of Organizational Innovation (Online),&nbsp6(4),135.

Peters,C. S. (2015). How America Eats: A Social History of US Food andCulture by Jennifer Jensen Wallach (review).&nbspDiálogo,&nbsp18(1),175-176.

Staiff,R., &amp Bushell, R. (2013). The rhetoric of Lao/French fusion:Beyond the representation of the Western tourist experience ofcuisine in the world heritage city of Luang Prabang, Laos.&nbspJournalof Heritage Tourism,&nbsp8(2-3),133-144.