POSTS TO PAGE Vijay Thukral Today at 7:17pm The bond between cuisine and national identity are deeply rooted in all ethnicities. Food has always been central in our daily rituals, habits, and traditions. The categorization of food and how it reflects ethnonationalistic identity are determined by exposure to local ingredients, native agriculture activities, and geographical accessibility. The statement proves true that “you are what you eat.” Within an ethnic context it appears appropriate to identify a certain type of cuisine to a specific ethnicity. On a broader diagram of cuisine there could be categories of Black, White, or Asiatic, but this categorization only provides a limited identity to the cuisine. For example, most people are familiar with meatloaf, but is meatloaf White or Asian food? Americans identify meatloaf as White food, not Asian. If we were to refine the categorization it would be White with Germanic origin. Homogeneous regions affect the gastronomical and cultural identity of the ethnicity. If allowed i would b explaining the Gastronomy and science of food in a one Citizen of the world concept not a one country superiority on an other. So for a cook it is so important to know the bon dries which has shortened the world thus the migration of people and availability of of all the food all over in the world instantly. SO the old tools of identities of one culture heritage by availability of local food has changed . So yes it makes very essential to catalog the identity scientifically and do change with the modern gastronomy to satisfy the generation
Posted on: Thu, 10 Jul 2014 03:06:21 +0000
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