Food Culture
Assignment One
For the course: TL3137 Contemporary Issues in Food and Drink
Student Name:XUE YAO
Student ID Number:G20575977
In the course module TL3137 Contemporary Issues in Food and Drink, it aims to explore the multi-disciplinary dimensions to the study of food, drink and culture in a contemporary context.In detail, by means of the course module TL3137, the author of the assignment is able to learn something in the aspect of socio-cultural: multi-culturalism and diversity, in the aspect ofpsychological: food and drink: choice, preference, avoidance, hedonism, aesthetic principlesand identity,in the aspect of culinary arts: contemporary entrepreneurial chefs, and in the aspect of philosophical: the politics and ethics of food and drink consumption: food scarcity and security.
In other words,with the above theoretical foundations andanalysis, the students are able to critically analyse and discuss some relevant case studies in different contexts of different food culture.In the assignment, the author of the assignment is able to in the context of a food (Sushi) culture of her choice, critically analyse and discussthe food choice, preference, avoidance, hedonism, aesthetic principlesand identity, which mainly is in the aspect of psychological: food. It should be noteworthythat the food (Sushi) culture of her choice is with regard to the food culture of Japan.
Some researchershave explored some multi-disciplinary dimensions to the study of food, drink and culture in a contemporary context. For example, Jacobsand Scholliers(2003)argued the issue of eating out in Europe. The two researchers argued thatthere is a growing interest in local food even if there are a large variety of international foodstuffs for consumers in local country to have access to. Normally,there are some specific benefits for local food. Furthermore, there are a series of routes to different markets for local food (Jacobsand Scholliers, 2003).Local food refers to the food,
For the course: TL3137 Contemporary Issues in Food and Drink
Student Name:XUE YAO
Student ID Number:G20575977
In the course module TL3137 Contemporary Issues in Food and Drink, it aims to explore the multi-disciplinary dimensions to the study of food, drink and culture in a contemporary context.In detail, by means of the course module TL3137, the author of the assignment is able to learn something in the aspect of socio-cultural: multi-culturalism and diversity, in the aspect ofpsychological: food and drink: choice, preference, avoidance, hedonism, aesthetic principlesand identity,in the aspect of culinary arts: contemporary entrepreneurial chefs, and in the aspect of philosophical: the politics and ethics of food and drink consumption: food scarcity and security.
In other words,with the above theoretical foundations andanalysis, the students are able to critically analyse and discuss some relevant case studies in different contexts of different food culture.In the assignment, the author of the assignment is able to in the context of a food (Sushi) culture of her choice, critically analyse and discussthe food choice, preference, avoidance, hedonism, aesthetic principlesand identity, which mainly is in the aspect of psychological: food. It should be noteworthythat the food (Sushi) culture of her choice is with regard to the food culture of Japan.
Some researchershave explored some multi-disciplinary dimensions to the study of food, drink and culture in a contemporary context. For example, Jacobsand Scholliers(2003)argued the issue of eating out in Europe. The two researchers argued thatthere is a growing interest in local food even if there are a large variety of international foodstuffs for consumers in local country to have access to. Normally,there are some specific benefits for local food. Furthermore, there are a series of routes to different markets for local food (Jacobsand Scholliers, 2003).Local food refers to the food,
References: Civitello, L. (2011) Cuisine and Culture: A History of Food and People. Wiley. Jacobs, M and Scholliers, P.(2003eds) Eating out in Europe. Berg. Kaplan, D. (ed.) (2012) The Philosophy of Food. University of California Press. McGee, H. (2004) McGee on Food and Cooking: An Encyclopaedia of Kitchen Science, History and Culture, Hodder and Stoughton. Meiselman, H.L. and MacFie, H. (eds) (1996) Food Choice, Acceptance and Consumption, Chapman and Hall. Mennell, S., Murcott, A. and van Otterloo, A.H. (1992) The Sociology of Food, Sage. Petrini, C. (2003) (ed) Slow Food: Collected Writings on Taste, Tradition, and the Honest Pleasures of Food, Grub Street. Strong, J. (2011) Educated Tastes: Food, Drink and Connoisseur Culture (At table). Watson, J. L. and Caldwell, M. L. (eds) (2005) The Cultural Politics of Food and Eating. Blackwell. Wilson, B. (2008) ‘Thelast bite: Is the world’s food systemcollapsing?’ The New Yorker.May 19:76-80. Gately, I. (2009) Drink: A Cultural History of Alcohol. Gotham books. Gillespie, C. (2001) European Gastronomy into the 21st Century. Butterworth Heinemann.