Food is a critical component that serves as a mere substance for consumption and a powerful symbol of different cultural identities, historical continuity and social belonging. In anthropology, the discipline of food anthropology explores the intricate relationship between human societies and food practices, examining how foods of different cultures reflect their identity, power dynamics and social structures. Food anthropology is a concept that emerged early in the 20th century, and it focuses on what people eat and how they eat, why and with whom they eat. Food anthropology encompasses the different rituals, social dynamics, and meanings of foods in other culinary traditional practices. As societies interact and evolve globally, studying food becomes a relevant aspect of understanding the complexities of cultural exchange, identity formation and its impacts on globalization. This paper explores how the concept of food anthropology illuminates the importance of cultural identity in the different food practices amongst the globalization influence. Food serves as a lens through which one understands the complexities of human societies and their interactions globally.
Literature review
In my literature review, I identified four themes that explore the different cultural narratives of food practices in a globalized world. First, the concept of cultural identity is shown through other food practices. Frez-Munoz et al. (2021) explore how traditional foods transmit cultural identity from generation to generation, beliefs and values, and the traditions of communities. In the Japanese tea ceremony, for instance, the careful preparation and consumption of the tea “Matcha tea” is filled with rituals and symbolism, reflecting the principles of respect, harmony and tranquillity that are deeply rooted in the culture of Japanese people. In the Italian culture, their cuisines are not just about the food but also the bonds formed when families come together to dine and the religious identity they focus on embodying. From simple food like Tuscan bruschetta to complex food like Neapolitan pizza, every dish has an underlying story of history and heritage, connecting one person to their roots and strengthening the sense of belonging. Food not only encompasses the foods and different preparations but also the different culinary practices, for instance, the use of chopsticks. As there are changes from generation to generation, food is shared within different cultures, so it adapts to the various changes. In different cultures, foods are highly accommodated and mostly consumed, and others are taboo to consume(Reddy & van Dam,2020). These foods considered appropriate and can be consumed are called food prescriptions and are common across different cultures and states, mostly in celebrations. For instance, the American people prepare and consume turkey on Thanksgiving; in Ireland, they consume corned beef when celebrating St. Patrick’s Day; and in China, they consume zongzi to mark the dragon boat festival. Different cultures have different foods, which are their sense of identity.
Second, the impact of globalization on the local food system presents setbacks and drawbacks. The concept of globalization has brought about significant changes in the local food systems. One major impact is the tension between hybridization and homogenization of the different food cultures(Nonini, 2013). Hybridization is the process where elements from different cultures and traditions are brought together or rather combined to recreate something new. Food practices, for instance, can involve blending different ingredients, flavours, and culinary practices from different cultures.
An example is the mix of Mexican and Texas food practices. According to Lamey(2021), this mixing resulted in different foods(Tex-Mex) like puffy tacos, nachos, steak fajitas and cheese enchiladas. On the other hand, home organization is the process of standardizing or unifying things, often resulting in the loss of distinctiveness and diversity. Homogenization in food occurs when traditional or local foods are adapted to fit the mass market demands, resulting in standardized dishes that lack authenticity. Different transnational corporations are critical in influencing food production, consumption and distribution, reshaping local economies(Abbots,2018). There is a prioritization of efficiency and profit margins, not local autonomy and sustainability. The dominance in the global food chain threatens to displace small-scale farmers, and the traditional food system, in this case, is on the edge. The shelf life of food and uniformity have become key considerations in the industrialization of food production rather than nutrition value and flavours—these results in increased processed foods that play a major role in different health issues. Furthermore, the concept of globalization has eroded traditional knowledge and culinary heritage. This is because the younger generations are Westernized and gravitate to Westernized lifestyles and diets.
Food is a concept through which social and anthropological studies explore the different complexities in a relationship, human behaviour and the concept of power dynamics. Food is a social construct with symbolic meanings that shape social identities and interactions(Klein& Watson, 2016). These interactions range from family gatherings to religious ceremonies and food rituals, which, in this instance, strengthen the relationships of the members of the society. They also reinforce different cultural values and play a role in establishing social hierarchies. Moreover, food taboos and different dietary restrictions reflect different norms and beliefs. The different celebrations provide room for collective identity formation from the communal celebrations; the food here acts as an element that brings people together, reinforcing solidarity. Power dynamics and gender roles play a role in food preparation and consumption, reflecting inequalities across borders and different cultural beliefs. Food production and cooking back in the day were roles associated with women, and these reinforced gender roles and expectations traditionally. These gender roles varied across different societies and cultures. Power dynamics in different communities varied among genders as the decision-making power and household access to food varied.
Additionally, food consumption practices were also associated with different genders, as certain foods were associated with masculinity, and the women were not allowed to taste them as they held significant meanings and rituals to the different cultures(Nonini, 2013). Food is linked to political identities as it enhances a sense of cultural belonging and nationalism. National identity can be expressed through food and the promotion of different foods. However, the concept of global cuisine is a disadvantage as it reinforces the spread of Western culture, eroding different cultures.
The conventional narratives of different food norms in different cultures are shaped by misconceptions, stereotypes and the influences of tourism and media(stone, 2013). The misconceptions and stereotypes distort the perceptions of different cultures’ food traditions, which tends to reduce the exotic curiosity from oversimplification. For instance, once a conventional narrative suggests that Asian foods are spicy or an assumption claims that Italian food is pasta. Such assumptions overlook the complexities and variations in specific cultures. These stereotypes bring cultural misunderstanding and marginalize floodways. Media and tourism shape culinary perceptions in significant ways; television shows, social media platforms, and food blogs prioritize entertainment and sensationalism and not cultural authenticity; they focus on promoting different ranges of foods that are considered marketable. Tourism similarly plays an important role in shaping the narrative of food. As tourists seek the authenticity of food in the places they visit, they promote different cultures(Paddock,2016). Amongst the conventions, there is a rise in recognition of the need to reexamine whether different notions are authentic and embrace the concept of hybrid foods that are on the rise in global cities. The increasing diversity of urban centres has facilitated interconnection and culinary traditions generated from different cultures and facilitated intersection-enhancing innovation of foods.
Methods
I used a literature review and interviews to collect data. The literature review includes scholarly and anthropological articles with peer reviews. I interviewed five participants. Antonio is from Spain, migrated to the United States, and works in a Hispanic restaurant. Yuta is an international student from Japan interested in Japanese countries while in the United States. Alicia is a 31-year-old marketing professional with experience in culinary arts and was raised in a family with different ethnic backgrounds. Rebecca was born on the island of Oahu and raised on a big island. She has lived in Hawaii for her whole life before moving to Seattle. Jacob is a mechanic for an automotive and grew up in Snohomish, Washington. I performed an ethnographic content analysis method for my data analysis, where I coded data into five themes.
Findings
In my analysis, I identified four themes that the participants used to express their views on the concept of cultural foods and cultural identity. The first theme of food culture and traditions elaborated on how different cultures had different foods associated with them that had acultural meanings. For instance, the first respondent was from a Hispanic culture and, despite moving to a multicultural environment, still found a way to continue their cultural foods.” Over time, I have learned to modify and mix local ingredients into classic dishes, striking a balance between retaining my cultural identity through cuisine and celebrating the culinary diversity of my new home.” Cultural foods are quite significant, and to enhance these traditions, the Hispanic culture participates in different cultural norms like the preparation of foods and coming together as a family, be it the nuclear or the extended family to dine together. Yuta, the second respondent, gives specific foods consumed during New Year’s Eve called soba. In Japanese culture, this food holds a certain meaning and is consumed during New Year’s Eve as a symbol to usher in a year of good health and long life. These celebrations are done to unite families and strengthen the different food practices in various cultures.
Cultures greatly influence different food practices as different cultures have different foods associated with them that are prepared and consumed in unique methods. In Japanese culture, Yuan elaborates on how food is key, resulting in different eating practices. She gives a certain slogan: “‘I will eat well’ before I eat and ‘I ate well’ after I eat.” These are used in the Japanese culture to elaborate on different eating habits and food consumption practices. In all five interviews, the respondents have the same dining practices of coming together as a family to share their meals. However, with the work schedules, it poses a challenge to share meals regularly as different individuals have different times. Regardless, most of them, try to squeeze in time, at least on some days of the week. Antonio explains how they would choose to have meals late in the night, unlike the early hours of the night, as by that time, most or all the family members are there to share the dining experiences.
Culinary identity and family dynamics are obtained from food. Diffe’s cuisines are associated with the cultures they originated from. Family dynamics, for instance, gender roles, are also key in different cultures. All the respondents showed a general aspect of classified gender roles in different societies. Antonio elaborates on helping in the kitchen; the woman’s key role is cooking. Yuan also explains how, in the Japanese culture, it is the role of the mother to make food where, and the fathers go to work. Jacob explains how his wife’s role is to cook at home, and he occasionally helps out. However, when I ask him if his work schedules would be interchanged and if he would be doing the cooking, he insists that his food is not as good as his wife’s—society has ingrained roles from the past. However, with the advancement of generations, the male gender is partially absorbed in the cooking roles at home. The method of food preparations and the frequency of a certain food item vary from one family to another. Different households have different specific routines of who does the shopping, who cooks, what kinds of meals are to be made, and at what times. Food routine and preparation vary from household to household.
Food identity in a multicultural environment, although complex, is quite interesting. From the interview, the respondents’ food choices are greatly influenced by the diverse range of cuisines from the Japanese, Mexican, German, and Italian cultures. Jacobs explains that food authenticity is the key to food choices in a multicultural environment. The likelihood of one choosing a new cuisine without influence is quite hard. The cultures surrounding an individual are a major influence on their food choices. Living in a multicultural environment results in hybridization as different cuisines and cooking methods come together to make unique foods. It is challenging to find quality foods with the rise of chain restaurants. Access to fast and processed food in the multicultural environment is on the rise compared to getting good food.
Discussion
After analyzing the interviews, my findings matched my literature review on how practices in different cultures resuresultcintural identity. The relationship between food, culture and identity varies from culture to culture. Different foods are associated with different cultures. From the respondents, we can see how the different cultures are associated with certain foods that generate their identity. Rebecca and Jacob, having been brought up with different cultures, have elaborated on the different cultures and their food choices and how this food gives cultural identity. Two of our respondents’ Hispanic and Japanese cultures show that different unique foods prepared for different occasions have created a cultural identity. Despite globalization and Westernized cultures threatening the authenticity of different foods, some respondents show that despite moving from their original home to the United States, they have continued to practice different cultural practices to maintain the originality of their foods. Despite the lack of ingredients that are original, the Hispanic culture has tried to modify the ingredients to come up with their cultural foods.
Conclusion
The findings from the analysis show significant implications of how different cultures preserve and sustain their cultural identity. Recognizing the need to safeguard the different culinary traditions and promoting food traditions is key to preserving culture, promoting sustainable development, and fostering resilience in the community. Supporting and valuing local food systems go a long way in curbing the challenge of homogenization due to globalization. Exploring food anthropology and different cultural identities has shed some light on the different food practices and how they intersect with globalization, conventional narratives from culture to culture, and the concept of social dynamics through the analysis of findings from the interviews and the literature reviews. It is key to note that food is a powerful medium for preserving and expressing different cultural identities. Different unique foods in cultures are symbolic and give a sense of identity. In addition, there is a need to embrace the concept of hybridization, as mixing different cultural food practices results in inclusivity and fosters a great relationship in a multicultural environment.
References
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Frez-Muñoz, L., Kampen, J. K., Fogliano, V., & Steenbekkers, B. L. (2021). The food identity of countries differs between younger and older generations: A cross-sectional study in American, European and Asian countries. Frontiers in Nutrition, 8, 653039.https://doi.org/10.3389/fnut.2021.653039
Klein, J. A., & Watson, J. L. (2016). The Handbook of Food and Anthropology (1st ed.). Bloomsbury Publishing Plc. https://doi.org/10.5040/9781474298407
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Paddock, J. (2016). Positioning food cultures: ‘alternative’ food as distinctive consumer practice. Sociology, 50(6), 1039–1055. https://doi.org/10.1177/0038038515585474
Reddy, G., & van Dam, R. M. (2020). Food, culture, and identity in multicultural societies: Insights from Singapore. Appetite, p. 149, 104633.https://doi.org/10.1016/j.appet.2020.104633
Stone, Brangwen J. (2013). Food, Culture, and Identity in Vittorini’s Conversation in Sicily and Kofman’s Rue Ordener, Rue Labat. Comparative Literature and Culture 15(1). https://doi.org/10.7771/1481-4374.1997
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