Food Recipe

2436 Words5 Pages
bulb-icon

Recommended: Food culture of usa

This chapter first enlightens definition of traditional food. Many researchers in previous studies define traditional food in many ways of thoughts. Generally, traditional food is connected with locality, whether from its ingredients, method, formulation or people who handle it. As well, some researchers address traditional food has a strong relationship with cultural and heritage of the place whereby it is produced. In addition, authenticity is an important element that contributes to the uniqueness of traditional food. As traditional food embraces culture and heritage instead of relating to authenticity hence it gives a lot of advantages to tourism industry within the country. Terengganu is chosen as a state within Malaysia, which represents the variety traditional foods that contain the elements of authenticity. Lastly, explanations about traditional food, authenticity, relationship between food and tourism along with Terengganu as an authentic food representative in Malaysia will be discussed a detail in this chapter.

2.2 Definition of Traditional Food

Food is commonly acknowledged as something that contains nutritional values which beneficial to human health. On the other hand, Bassiere (1998) defined food as a component of physio-logical, psycho-sensorial, social, hygienic, and symbolic environment. The author symbolized food in different guises whereby as: (a) basis of fantasy and symbolic virtues (bread, wine and dark blood of the game); (b) communication (food sharing influence social link), class marker (champagne, wine, caviar or tripe); and (c) emblem of culinary heritage.

In terms of traditional food, Iglesias et al. (2003) defined it as food which is fully elaborated from traditional ways of processing or ...

... middle of paper ...

...s a strong relationship between local food and tourism as today culinary tourism has become wider and popular almost in all countries. Chen-Tsang and Jeou-Shyan (2011) commented food might be just a part of economy but marketing of food which collaborate restaurants, markets and products is the essential component of tourism. Similarly, Gustafsson et al. (2005) revealed that regional food culture is an advantage to the economy as it seems to spawn successful rural food businesses. Therefore, producers, marketers even government need to have a great effort to examine the existing culinary resources so that any potential benefits could be identified. Sound framework which taken in consideration pros and cons should be established to ensure tactical form and style of culinary tourism appropriates for certain place could be developed (Chen-Tsang and Jeou-Shyan, 2011).

Show More
Related

  • Lavanya Ramanathan's Washington Post Article: Why Everyone Should Stop Immigrant Food Ethnic?

    768 Words  | 2 Pages

    In Lavanya Ramanathan’s Washington Post article published in 2015 titled “Why everyone should stop calling immigrant food ‘ethnic’”, she discusses about people’s preconceptions on the type of food that should be labelled ethnic. Ashlie Stevens also touched on a similar topic in her Guardian article published in 2015 titled “Stop thinking and just eat: when ‘food adventuring’ trivializes culture”. She talks about how people assume that just by eating food from a certain culture, they are able relate to the culture as a whole. Both authors acknowledge the importance of appreciating authentic cuisines, but takes different approaches to convince the audience. Both authors establish credibility by using a wide range of substantiated evidences. While,

    Read More

  • Overview of Celestine Eustis's Creole in Old Cooking Days

    1054 Words  | 3 Pages

    "On Food and History." 'On Food and History' N.p., 13 May 2008. Web. 25 Oct. 2013.

    Read More

  • Summary Of The No Nonsense Guide To World Food

    769 Words  | 2 Pages

    The book The No-Nonsense Guide to World Food, by Wayne Roberts introduces us to the concept of “food system”, which has been neglected by many people in today’s fast-changing and fast-developing global food scene. Roberts points out that rather than food system, more people tend to recognize food as a problem or an opportunity. And he believes that instead of considering food as a “problem”, we should think first and foremost about food as an “opportunity”.

    Read More

  • The End Of Cooking

    533 Words  | 2 Pages

    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.

    Read More

  • Importance Of Food In Religion

    1250 Words  | 3 Pages

    Food plays a very important role in every religion and culture. Good nutrition is a great symbol of healthy food/diet. In order to keep ourselves healthy, it is very important to watch what we are eating. Food habits come from parents, which later on developed according to the environment. Food is one of the ways where humans describe themselves as cultured. Food is the most significant segment of our lives. Different types of food explain verities of the belief that we have in all over the world. Ones’ food discipline and choice, tells about which culture/religion they belong to. Food, Religion,

    Read More

  • In Vitro Meat

    872 Words  | 2 Pages

    American Journal of Food Technology 6.6 (2011): 441-59. Print. The. Gonzalez, Julina. A. Roel. " "The Philosophy of Food," Edited by David M. Kaplan.

    Read More

  • The Sociology Analysis of Food and Food Ways

    1827 Words  | 4 Pages

    Scholliers P (2001) Meals, Food Narratives and Sentiments of Belonging in Past and Present and Chapter Two Commensality and Social Morphology: An Essay of Typology Claude Grignon in Food, Drink and Identity Cooking, Eating and Drinking in Europe since the middle Ages by Berg in New York, America

    Read More

  • Food as Sign and Code

    882 Words  | 2 Pages

    In her book Semiotics and Communication: Signs, Codes, Cultures, Wendy Leeds-Hurwitz describes the wide use of food as signs, and also as social codes. The reason foods are so useful as signs and social codes is because they are separable, easily adaptive to new environments, and it is not difficult to cook, or eat for that matter. Food is a major part of our daily lives, Not only for survival, but it plays a substantial social role in our lives. We will look deeper into the semiotics of food, how food is used as identity markers, and also the role that foods play in social change in our lives. First let us start with the semiotics of food.

    Read More

  • Mcdonalds And Globalization Case Study

    1099 Words  | 3 Pages

    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.

    Read More

  • The Slow Food Movement

    1601 Words  | 4 Pages

    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...

    Read More

  • Hundred Foot Journey Analysis

    711 Words  | 2 Pages

    The movie “The Hundred Foot Journey” is a great representation of different cultures interacting as well as the different food habits. The movie is based on an Indian family who moves to Italy and wants to open an Indian restaurant across street from a famous Italian restaurant in the small town. The Kadam family wants to bring the Indian cuisine to a new culture and share some of their values. They have trouble expanding their culinary delights to the public because Marquerite the sous-chef doesn’t want any competition. Throughout the movie, secrets on certain dishes are shared and tricks to improve the certain style of food is greatly appreciated by both restaurant chefs.

    Read More

  • Processed Food Essay

    1312 Words  | 3 Pages

    Processed foods dominate a large area of the modern food world. Food processing is any intentional change in a food item before it is available to consume, and could be as simple as freezing or drying food to preserve it to formulating a complicated food product with

    Read More

  • Film Review Of The Hundred Foot Journey (2014)

    845 Words  | 2 Pages

    Introduction I have selected the movie The Hundred Foot Journey (2014) by Lasse Hallström as my review report on the film because this movie features a lot of basic principles of food commodities, food preparation and encompasses with the latest information on technology to develop better understanding of food theory that applied to generate revenue for hospitality industry. The Hundred Foot Journey was talking about an Indian guy named Hassan Kadam who was a special talent and having acquired knowledge and skill in culinary novice. When Hassan Kadam and his family are displaced from native India, which is led by Papa, they decide to set up a home in an attractively unusual French village. After they settled down, they wanted to open an Indian restaurant named Maison Mumbai.

    Read More

  • What Type of Food is Real Food?

    1749 Words  | 4 Pages

    Food is the powerhouse of the body that provides the energy for daily activities. The talk on food is almost endless in the modern world. Concerns about food range from safety, nutrient value to its affordability. People have developed diverse opinions on the issues surrounding food. Safety, especially against food poisoning, has been the major point of interest to both the public and the health care professionals. It is common to see expiry dates or ‘sell by date’ warnings on food products to alert consumers of the looming danger if the food is consumed at a later date. However, the most intriguing debate on food to me is based on the question ‘what is real food?’ I have found myself caught trapped to give my opinion on the matter. Occasionally I avoid the question but seeing that it is a thing of this world we live in I decided to visit several places to get a piece of other people’s minds.

    Read More

  • Disadvantages Of Food Service

    1313 Words  | 3 Pages

    In this essay I will be discussing the differences and the unique points in 3 of the main types of food service starting from Fine dining or French service, Buffet service and Banquet dining also to determine if each food service style has advantages over each other and which is best suited to the environment and the type of establishment. Also to establish the types of staff needed for each service style.

    Read More

More about Food Recipe

Open Document