CHAPTER 1: INTRODUCTION
1.1. Ideology
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.
1.2. Background of research
1.2.1. Geographic differences
Cantonese
Cantonese influence comes from Guangdong, southern part of China nearby Hong Kong and Macau geographically. Guangdong is a province on the South China Sea coast of the People's Republic of China. Due in part to its closeness to the China Sea, a lot of the ingredients used in Cantonese cuisine is fresh seafood.
Fresh ingredients are a vital part of Cantonese cuisine. The dishes that are prepared are cooked in the absolute minimum time possible. Seafood such as fish goes from the tank to the table in a short amount of time that sometimes they are served while the fish is still alive (Huffington Post; 2014). It is called Ying Yang fish. It is a great delicacy in Cantonese cuisine.
Much of this province is considered a tropical area and as a result, there are plentiful of rainfalls and it is green all year long. This makes it the perfect area to grow rice (Kas.ku.edu.; 2014).
Szechuan
Szechuan is a province of the People's Republic ...
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...tonese and Szechuan cuisine.
The respondents’ ideas about the current Cantonese and Szechuan cuisine being served in the United Kingdom are very important. It is vital to find out whether they are satisfied or dissatisfied with the current situation. Therefore, the sixth and seventh questions are about whether they like the taste of the current Cantonese and Szechuan cuisine in the United Kingdom and also if their expectations regarding the authenticity of the cuisine are being met.
The eighth and ninth questions are regarding the respondents’ opinion on whether the Cantonese and Szechuan cuisine in the UK should be changed. The ninth question is open ended and it is about the reasons the respondents’ would change the way Cantonese and Szechuan cuisine are being served. By creating an open-ended question, it allows the respondents’ to answer in their own words.
In Southern China, the Yangzi River provides transportation and irrigation throughout China. The Yangzi River, also referred to as “China’s blessing,” rarely floods and creates a warm, long growing season. The land around the river is lush and ideal conditions to grow vegetables, fruits, and grains. In contrast, the Yellow River of the North is essentially opposite. The river is often referred to as “China’s sorrow.” The weather is cold and dry and it leads to harsh seasons with drought, flooding, and frost.
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.
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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,
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