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Globalization of food

authencity

Chinese ethnic food is a social construct and the authencity of food is made through a social

practice within the dichotomy of continuity and change.

The meaning of food depends on the social location of those who consume it.

Economic constraints makes impossible to get raw material.

Negotiating authencity

Customers desire the illustion of authencity motives chef and owners to cook according toauthencity. (eg mogolian beef)

Fundamental principle are maintain despite the modification of food items, spicies.

The amount of Americanisation is situated and selected by owners to fit into market niche

based on imagine their customers.

Authencity in the public mind

Culinary strategies of two type of restaurants

Culinary is constantly change according to its environment.

Connoisseur-oriented restarurant

House-source require cooks fexible to interms of alter their technique to the vageries of

customers tas te.

Primary object of the conern..the social construction of authentic food is bounded by social

cultural and economic constraints,

Built these limits can be transcended.

1 st by suit the customer taste and 2 nd keep the symbolically representative of an exotic other

Ethnic food validate the self, as dining out is identity work.

The authencity

Americanisation of Chinese food is a process of innovation reinvigorating a dynamic culinarytradition.

Differentiate itself while avoid the customers rejection of an uncomfortable strangeness.

The success of ethnic food depend on the participation of its audience.

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Ethnic entrepreneur in Canada

Case one and two the business is not depend on the co-ethnic network, their employee ar

local or partime students.

They also bounce back from failure.

They require much knowledge and skill, they are beyond simple culture knowledge rooted

into ones Chinese heritage.

Cook

1 st apprenticeship, less time in apprentice ship, Canadian non-chinese custermers are less

knowledgable about quality and less demanding

2nd learn cooking by observation

3 rd learn in college

Their awareness of the existence Canadianized Cantonese food became a key to their

subsequent successful economic integration in Alberta.

1 rural serve a primary non-chinese client

2. less social integration outside the space

3 children are well integrated in the school system.

Less depend on co-ethnic network and resources in their successful integration in the local

society.

Imbruce

Globalization transformation from below, transnational urbanism

Global trade preserve the tradition as well as foster innovation

From the bottom up, the expression.

Yan Yunxiang

Mcdonald has beneficiated greatly from the cultural symbolism it carried. General eagernessfor modernisation, shared by both gobal and ordinary people.

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New patterns of behaviour

Appropriation and localization

1. Participation community affair

2.

Place to hang out3. Appropriated the restaurants not only as leisure centers but also as public arenas for

various perssone and family rituals.4. Being McDonald, waiters relies heavily on personal interactions with customers.5. Children as customers. (the importance of children)

Consumption has been an important future of the political agenda underlying the

governments promotion of economic reform.

Hard consumption and soft consumption

Watson mcdonald is honking in the nearly 30 years the ordinary of hongkong have mostassuredly not been stripped of their culture heritage, nor have they because the

uncomprehending dupes of transnational corporations.

Anthropologist, that globalization era were preoccupied with the power of American popular

culture and the apparent inability of weaker culture cultures to resist.

Watson

Mcdonald as political target, as a political symbol

The same form but different content. The content of that symbol varies according to political

economic and social circumstances.

Obesity politics,

Anti-globalisation politics

History of diffusion method.

Ginger and soy source be part of classic French recipe.

Marine trade

Mr brown makes noodles from plant , receive the golden.

Modification, simplication and reintegration typify food history

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MSG from Japan,

Restaurant is not the only channel for the transformation of new food, the diffusion of a

plan of spice they predate by centuries.

Rice soybeans they merely part of transform of Asian food.

Substances and techniques to the rest of the globe.

The stir-fry and steaming as cooking method.

Wu, D.Y.H. and S.C.H. Cheung. 2002. The Globalization of Chinese Food and Cuisine: MarkersandBreakers of Cultural Barriers. In The Globali zation of Chin ese Food ,eds.D.Y.H.Wuand S.C.H. Cheung, 1-18. London: Routledge Curzon

The globalisation of Chinese food is part of the globalisation of world cultures, theculture of the global village. In capitals of impoverished African countries such asGhana.Two aspects of globalisation, homogenisation. McodnaliztionSecond is one of global differentiation rather than global homogenisation, whichconsists of the adoption of local products, in this case forms of cooking, around theworld, leading to multi-culturalism.

The export of chiense cooking has added a multicultural element to the process of globalisation which does something to offset the homogenization of world cultures

brought about by the mass production of industrailised food.Chinese dishes play a significant part in consumption, not only in restaurants but intake-aways, in prepared dishes from supermakets and increasingly in the repertoire of the foreigners theselves, stimulated by the countelss cookbooks that have now madetheier appearance.

The current waves of Asian culinaryglobalization, however, are more complexly and thicklylayered than those even twodecades ago. As authors in this present collection point out,cross-border culinary shows now include new types of transnational actors that createa denser social and cultural environment for the production and reception of foreign

cuisines, including a local social environment that is itself more globalized andmobile.

Improvising Chinese cuisine overseas

In new Ireland isiand, the town of kavieng, experimental restaurant, the population can not

sustain the Chinese restaurant

The papua new guinea

The dishes were tolerably Chinese.

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Wa fat restaurant which cliam have the authenticity of Chinese dishes, the dishes

represented the standardized local Cantonese food, for the local Hawaii Chinese, it isauthentic Chinese, for Taiwan, it tasted different. Many dishes have been standardized even

they are local invented.

Whether these restaurants symbolize Chinese culture or regional ethnicity such as certaindistricts of Guangdong, Cantonese, north china or Shanghai-their popularity was dependanton dishes that were and are, familiar to the overseas community. These dishes or cooking

styles will likely continue to be subject to local invention, adaptation, and advertising and

popular imagery about what Chinese fod and culture are supposed to be.