Student Name: Nguyen Huynh Nhu Le Student No: Subject Code: HOS230 Subject Name: Gastronomy Lecturer/Tutor: Julia McElhinny Assignment Title: Food Culture Report Word Count: 1800 Due Date: 19 Oct 2017 I am aware of ICMS policy on plagiarism as stated in the ICMS student Handbook. This assignment does not breach those requirements and nor has it been previously submitted submitted for assessment contributing to any other subject or course. The ideas and information that are not mine have been referenced accordingly. Signed: left630555Student Declaration 020000Student Declaration Contents TOC \o "1-3" \h \z \u Executive Summary PAGEREF _Toc495611969 \h 3Introduction PAGEREF _Toc495611970 \h 4Gastronomy PAGEREF _Toc495611971 \h 6Globalization of food PAGEREF _Toc495611972 \h 6Globalization of Indian thali PAGEREF _Toc495611973 \h 7Cultural Identity PAGEREF _Toc495611974 \h 7Indian thali and culture PAGEREF _Toc495611975 \h 7A study of Abhi’s Indian Restaurant in North Strathfield Sydney PAGEREF _Toc495611976 \h 8Indian thali PAGEREF _Toc495611977 \h common in the current generation. Some expressions of food are used to symbolize joy poverty wealth certain ceremonies significance and stature. Globalization is really affecting the traditional ethnic foods. Many people are applying science in the preparation and preservation of food thus the originality of traditional foods is not being observed. ReferencesAnderson Eugene Newton. Everyone eats: Understanding food and culture. NYU Press 2014. Chung H. K. "The meaning and symbolism of Korean food culture." Asia Review 5.1 (2015): 97-121. Dalby Andrew. Siren feasts: a history of food and gastronomy in Greece. Routledge 2013. Hall C. M. & Mitchell R. (2000). “WE ARE WHAT WE EAT. Tourism Culture & Communication 2(1) 29-37. Lagane Jean. "Introduction to the symposium: Towards cross-cultural views on Community Supported Agriculture." Agriculture and Human Values 32.1 (2015): 119. Sucher Kathryn P. Pamela Goyan Kittler and Marcia Nelms. Food and culture. Cengage Learning 2016. Zimmermann K. A. "Indian culture: traditions and customs of India." Live Science (2015). [...]
Choose an ingredient, dish or cuisine from the Food Safari Field Trip in Week 3. • Use this experience to begin your research. For example, how does your chosen food fit into the local community you have experienced? Has it changed over time? Is it widely available? • Refer to the three major periods of change to regional cuisines discussed in Hall and Mitchell (p.31, 2000) on Moodle. Use this framework to trace the evolution of your chosen ingredient, dish or cuisine. • Provide rich descriptions and images/diagrams to reflect production and consumption of your chosen food topic.