Doh kim dissertation 15012014 by Doh Kim

WHO’S MEAL Food Practices

DOH KIM REG. 33224835 GOLDSMITHS, UNIVERSITY OF LONDON

CONTENTS ABSTRACT

INTRODUCTION

P. 3

P. 4

LITERATURE REVIEW

01 P.

THE UK

METHODOLOGY

02 P.

SOCIAL ASPECT

02 P.

CHANGE IN HABITS

02 P.

NEW RECIPES

SUBSTANTIVE CH.

DOH’S MEAL

ING. LOST&FOUND

SOCIAL BENTO BOX

03 P. 36

KOREA

01 P.

03 P.

02 P.

03 P.

CONCLUSION

REFERENCES

P. 52

P. 54

HYBRID FOODS

02 P. 28

CULTURE CLASH CUISINE

02 P. 30

ABSTRACT

The report explores the cultural food practices of various people and the effect of outside forces on the same. The various outside forces that affect existing food cultures are reviewed examples being natural disasters such as crop failure and war. Specific examples from around the world such as the Irish Potato Famine and black pudding, the Korean War and Hot-pot recipes, WW2 Japan and Neapolitan Spaghetti, Indian cuisine in the UK, localized McDonald’s menus, and Chinese cuisine demonstrate how outside influences affect the local food culture even leading to the creation of new culture clash foods. To accomplish this, the report first examines the original practices around the food of a particular culture prior to outside influence. Evaluation of the same leads to a better understanding of the consequences that outside forces’ influences can bear upon the cultural food practice. Secondly, in addition to examining

the effects of outside influences, the report examines the different ways in which food cultures adapt themselves to the outside forces. Examples such as the creation of new recipes during the famine out of ingredients which hadn’t been regarded for the same before the disaster are used. This way, the differences between original food and culture clash food are shown. In the conclusion, the report examines the various aspects involved when it comes to culture clash foods. The influence of the outside forces in the long term and not only on the indigenous cultures is looked at. The conclusion shows how the processes affect various dishes if they were exposed to outside influences or if circumstances changed, for example, a shift in the local ingredients and tastes. The conclusion also offers suggestions of various solutions to clash culture food such as a change in the presentation designs of the various foods.

INTRODUCTION FOOD PRACTICES AROUND THE WORLD One of the best known ways people connect with one another in the community is through food patterns. Different groups such as immigrants have often used foods as a way of retaining cultural identities. People from differing backgrounds engage differently with food. The collective food patterns are what are known as food culture. Food culture as a collective term involves many aspects. The type of foods eaten, the ingredients used in the various dishes, methods of preparation and even the preservation methods vary among the cultures. In some instances, the food items are not just consumed but have meaning on them. A box of chocolate in the western countries will be viewed as a befitting gift. In other countries, this may be perceived as a less appropriate gift. What is considered a delicacy or edible in some parts of the world may be considered inedible in others. Though food is in most times selected with some attention to the physical needs, the beliefs or values a society will attach to potential food items will define what is consumed by families in a cultural group. Examples are plants and animal sources which contribute to meeting various nutri-

tional requirements for protein such as soya-beans, horse meat, beef and dog meat. All are eligible sources of protein but due to symbolism attached in the same, the varying sources are unequally unavailable in the societies. Moreover, even when the same foods were to be made available, they will not be eaten by people with strong emotional attachments and reactions against the potential food pieces. Such is the case when some people distinguish animal food as either dirty or clean. Such a classification is done on the grounds of where the animal lives such as the flying animals and land animals. For most of the flying animals, only birds are considered for consumption with others such as bats being rebuked. With food culture playing a huge role in the various settings and societies and involving the various aspects, the issue needs deep understanding. What makes food to be classified as wrong or right? These and more are some of the questions the document will evaluate. What will make the British breakfast to be okay but something else if there is the addition of other food items such as pizza. At the same time, what brings the change of attitude in the people once

they try such kind of foods? How can food stereotypes be changed such as the chicken Masala being known to originate from India with the British also laying claim to it? The report is an evaluation of food culture around the various regions and places around the world. Over the years, countries, nations and regions have been frequently associated with specific foods, for example, pizza which is associated with Italy. The existence of these regional foods has defined food culture in the specific places. The report will evaluate the various examples of the same. Due to external factors, the long held traditions in food have been shown to change and adapt to the changes. On top of evaluating the various external forces bringing change, the report will evaluate the changes and their impact such as the importation of food preferences, practices, the use of new ingredients and experimentation with new recipes. The report will conclude by examining the long term effect of the outside influences in the conclusion not only in the indigenous cultures, but also how the process may affect given food dishes.

Literature Review

Various unique food practices have been associated with different regions. This literature review is produced with the purpose of showing how food culture in this case the unique food practices are affected when the various ingredients and culture are transported and mixed by the historical occasions. The research will evaluate Korea and the UK, countries where the unique food cultures existed before the outside interference. The various aspects which made the food culture around Korea and the UK unique will be evaluated. They include the various dishes divided into various categories such a desserts, staple foods and subsidiary dishes. Apart from the dishes, various regions have boasted of unique food etiquettes. The literature will also review the same with regards to Korea and the UK. The various ways one was supposed to interact with the dishes while dining in Korea and the UK will be evaluated.

Literature Review

01 KOREA Traditional Korean cuisine is made up of various dishes and ingredients. The meals are also regulated by the cultural etiquette of the Koreans. Korean dishes are categorized as either staple foods, desserts or subsidiary dishes. Stews and soups are common since the early times. Grains have been an important Korean staple diet. Barley and wheat have been in existence since early days, supplemented by sorghum, wheat and buckwheat. Rice has also been used since the three kingdom period more particular in the Baekje and Silla kingdom. Soup unlike in the other cultures is served as a main course dish mainly as an accompaniment with rice. Some of the popular soups are Tojangguk with the ingredients being shrimp, clams and dried anchovies. Malgeunguk is also a favorite soup (Pettid 2008, pp179).

are cold noodles mixed with vegetables and Japchae which cellophane noodles are made out of sweet potato with various forms of vegetables (Foundation 2014, pp113). Banchan which refers to side dishes are a common food in Korea; GUI is one of them. It is made up of fish and meat as the primary ingredients with some also having vegetables. Jeon is also a side dish (Brown & Brown 2006, pp 92-95). Various dining habits are considered etiquette. They include one not speaking of smelly things when eating. One is not supposed to eat fast or slowly. Chopsticks are also not supposed to be thrown on the table. The spoons should not touch plates. At the table, the eldest male is served first. The soup bowl or rice bowl should also not be lifted from the table. The spoons, chopsticks and bowl should also be put in a certain order as well as the various foods being served (Foundation 2014, pp113-115).

Kimchi is also a common dish which is fermented vegetables made with from napa cabbage or cucumber. Noodles are also a common dish in the Korean cuisine that is referred to as guksu or myeon. In the traditional noodle dishes, are Bibim guksu which

01 Kimchi

02 Tojangguk 03 Malgeunguk 04 Bibim-guksu

05 Banchan 06 Jeon 07 Gui

Literature Review

01 THE UK The history of the British has played a huge role in its food culture. Through several civilizations, there are several British foods that are uniquely British. Pies, puddings and cakes have been a British tradition. Pies are used to cover stews or other ingredients with crust. For the various forms of puddings, we have the black pudding which is prepared from Pig blood, the rice pudding and the plum pudding which consists of steamed cake of beef suet. In the cakes, pastries and buns category, there are bath buns, Eccles buns, Chelsea buns and the Banbury cakes (Mason 2004, pp145-147).

which consists of roasted meat that is served with roast potatoes, and vegetables as well as other accompaniments. Bubble and squeak is also a traditional British meal. The dish is made from shallow fried vegetables from the Sunday roast dinner leftovers. The chief ingredients include cabbage and potato. Other vegetables such as carrots, sprouts and Brussels are also used. Fish and chips have been a take away tradition in England. Fresh cod is mostly used in the dish (Jackson 2013, pp248). Toad in the hole is also a traditional British dish which is made by covering sausages in batter and roasting the mixture. The sausages are placed in the batter before cooking which makes it different from the Yorkshire pudding (Mason 2004, pp59). Cheese is also a common form of British dish for many years. It is prepared from curdled milk from the various animals such as goats and sheep though the most common is the cow. Rennet is used to make the milk coagulate though there are some cheese which is curdled with acids such as lemon juice and vinegar (Jackson 2013, pp96).

The great breakfast is also a traditional form of meal in Britain. In the early days, it would be composed of porridge, bacon, fish, marmalade and toast. Variety of fish would be used with this meal which would be prepared in various ways. Examples are broiled herring or soused herrings, broiled keepers, butter fried sprats, fish kedgeree, salmon pie, codfish, fried salmon, cod steak, fish stuffed herring, for the fruits, and there are the stewed figs, fresh fruits in season and stewed prunes (Mason 2004, pp 92). The Sunday roast is also a traditional British meal

01 Roast Beef

02 Black Pudding 03 Banbury cakes 04 Mutton and beef

07 05 Sunday Roast 06 Fish&Chips 07 Bubble&squeak 08 Pie

Methodology

As seen, all around the world and in the different regions, there exist unique food cultures. It is thus imperative to establish the effect when this â&#x20AC;&#x153;balanceâ&#x20AC;? is unsettled. What happens when the cultures are under threat or have been interrupted? What causes this imbalance or interruption? A study in form of an evaluation and review of the various aspects that have influenced the same is undertaken. With the research, one is able to establish the various external forces that influence food culture. What happens around mankind which influences his behavior towards food. The external forces vary from one to the other. With the theme of the paper, there is need to establish what happens when the external forces are at work. Various aspects emerge one of them being changes to the originally traditionally held food cultures. If it is not a change in the way food is handled, then it is a change in what is consumed or how it is consumed. A review of the influence of the external forces is thus critical with a look at the specific external forces and their effect.

Methodology

02 01 SOCIAL INTERACTIVE ASPECT IN FOOD In order to illustrate the aspects of food culture, a research method was also utilized. Throughout the history of culture clash foods, there has also emerged the aspect of poor food consumption patterns and poor food cultures. The purpose of the evaluation of the various culture clash food is to assist in the improvement of the same in this case poor food cultures and the poor food consumption patterns around the world. This aspect can be illustrated using the example of the UK. There have been the various poor food practices around this country a perfect example being the spending on fast food and microwave food. According to Poulter (2014) article on mailonline, more than half of the meals in Britain are burgers or kebabs. The article shows how there has been a rise in the countryâ&#x20AC;&#x2122;s use and reliance on fast food with fried chicken, pizzas, burgers and kebabs accounting for 50.4% of all the meals purchased outside the home. The same has been a rise from 47.3% data obtained in 2008. The article goes ahead and shows how fast food has gained popularity as a replacement to meals examples highlighted being school children and families. The increased spending on fast food are sentiments that are echoed by another website article by Petrie (2006) of the BBC NEWS. The article shows how Britain has been gripped by

the need for convenience foods with the spending in 2005 being ÂŁ1.6bn. The same is equivalent to half of the total foods consumed in Europe. The same makes the UK spend 4-8 times more money to purchase food than Europe. The same has also seen Britain experience serious food standards on such aspects as cooking with the preference being placed on microwave use. Fewer people in Britain are ready to cook. Another article that evaluates how food habits in Britain have changed is Henley (2011). The article evaluates how well various groups of people in Britain eat with fast foods being preferred due to their cheapness. The healthier foods are expensive to buy thus shunned by many who would otherwise have benefitted health wise from consuming the same. These are problems that can be solved using the aspect of culture clash foods. To achieve the same, one of the effective and options that can be used to solve the problems is the maximum use of the social interactive aspect. The same can be achieved through several ways. One of the ways that food practices can be improved is as suggested by Jamie Oliver in TED talks which includes teaching of recipes and how to cook. This can have massive possibility of solving food related issues. 18

Another social aspect that can be applied in the improvement of poor food practices around the UK is sharing. Over time and there has arisen the new aspect in sharing known as the sharing economy. There has been the use of the internet which allows people to share the various social services such as homes and cars. Such sites as Airnib allow this aspect. However, in taking into consideration the aspect of food, there are such sites as the EatWith which is a website that enables one to enjoy home- cooked meals at the company of people one has never met. The exchange aspects is thus a new social aspect which can be utilized in culture clash food practices (Smith 2007, pp 214-215).

Another social interactive aspect that can be used in improving poor food practices and habits around the UK is time banking. Time banking involves one giving and receiving in building supportive networks and strong communities. With respect to food, people around UK can thus engage in time banking on food related issues and matters. The various individuals will be in a position to establish supportive networks that revolve around food aspects. Such include the sharing of recipes and the use of effective methods of cooking. Such aspects as the continued reliance on fast foods or the consumption of microwave foods will be eliminated (Walters 2010, pp 198).

Another social aspect that can be used in the improvement of the food practices around the UK is through the use of TaskRabbit. This is website such as the ones on sharing economies though the uniqueness in this one is that one using the service is in need of task to be accomplished. For those living around the UK, the people can utilize this service by having people do the cooking for them. Those who need the various services in the same are given the chance to watch as the â&#x20AC;&#x153;taskerâ&#x20AC;? accomplishes their duties which in this involve teaching them new cooking ways and practices. This is an effective method of improving the various poor food habits and practices that one may have (Smith 2007, pp 252-253).

The use of food banks is also a social aspect that can be used in reducing and improving the poor food habits and practices around the UK. With the ever present upheavals such as changing economy, there are increased cases of families going hungry. However, this can be tackled by the use of food banks. Going hungry is one of the poor food related aspects; Food banks ensure that such an aspect is dealt with. Food banks should be and have been opened up around the various towns around UK to tackle food related emergency issues. This is a social aspect that has been utilized in the development on new food practices (Walters 2010, pp189-191).

Methodology

02 02 CHANGE IN FOOD CULTURE HABITS Culture habits are hard to break but not when there is any option. Food is critical in the survival of mankind. Lack or abundance of the same has far reaching effects. Such is the effect experienced when natural calamities occur in the form of external forces. With the unpredictability in the same, it is no wonder that various food cultures have been changed as a result of the disturbance created in relation to food. The early held habits change due to the lack of an option. The evaluation of various examples indicates this fact. One of the best examples to illustrate how food culture adapts to the external forces is Britain. With the wellknown existing traditional food cultures as illustrated in the first part of the report, the same can be shown to have changed with the influence from external forces in this case war. The aspect of rationing was introduced during the Second World War (Mason 2004, pp174). This meant that unlike in the past, the people had to do with a reduced amount of food stuffs they previously consumed and even what they ate was controlled. The fact that the war ended did not improve the situation as rationing continued. The produce available for sale to people also reduced. 1946 saw the rationing of bread with potatoes making it in this list in the following year-1947. (Mason 2004, pp194). Fast food became a culture with the emergence of fast food outlets. Outlets such as McDonaldâ&#x20AC;&#x2122;s and the Wimpy Bar

emerged. Food items such as hamburgers rose in fame and became favorite fast foods. Closely related to fast foods were takeaway which grew in popularity especially those introduced to the Chinese. Another food culture habit change that occurred is the emergence of victory gardens. The gardens were also called war gardens. The gardens consisted of fruit, vegetable or herbs planted in the private residences and the public parks around various nations that were involved in the two world wars such as The United States, Canada, The UK, Germany and Australia. The gardens were utilized in the reduction of pressure on public food supplies. The victory gardens improved food production. Before the introduction of war gardens, not many wanted to be involved on farming activities, but with the introduction of this aspect, gardening and the various crop products formed part of the critical food supplies to the masses. With the war coming to an end, the victory gardens were not done away with in many of the countries as there remained the issue of food shortages. Over the years and especially with the turn of the 21st century, there has been an increased interest in victory gardens. There have been the various campaigns to promote the revival of the dormant gardens. Such mobilization has been enabled through websites and blogs and also national campaigns all over the world (Hayden-smith 2014, pp189-192). 22

Methodology

02 03 INTRODUCTION OF NEW RECIPES Food culture adaptation as a result of the changes brought about by external factors does not only affect the habits associated around the different types of foods but also the recipes. Taking war as the external force, it is necessary and critical that people know how to relate with food material as war makes this resource scarce. Following the same, humankind has been forced to be innovative in the way he or she prepares food. Some new recipes emerged as the way of preparing the introduction of new recipes occurs with the fusion with the old ones or the total elimination of the existing ones in place of others had to be overlooked as more convenient dishes were adopted (Lindgreen & Hingley 2009, pp 210-213). Evaluating one of the most common and favorite British dishes reveals the extent and change in the fish and chips cuisine once it was adopted by the Americans. There

has been the adaptation of even a new name for the fish and chips recipe where in the upper Midwest and Wisconsin part of the USA, the meal is referred to as fish fry. To most of the Americans, sliced potatoes are referred to as fries. The mode of cooking has changed where the traditional frying utilizes lard or beef dripping (Farnworth 2008, pp 156). However, there has been the domination in the use of vegetable oils, for example peanut oil. The British chips have been shown to be thicker than those prepared in America. The Americans have adopted the French fries style which is what is sold in most of the multinational fast food joints. For the traditional fish and chips, they use flour batter and water with the addition of little sodium bicarbonate and vinegar so as to create lightness. On the other hand, the new recipes being adopted in the USA have experimented with the use

of milk batter and beer which act as substitutes for water (Frawley 2012, pp134-137). Another change in the new fish and chips recipe as adopted in America is in the type of fish used. In the traditional British and Ireland recipe, haddock and cod are preferred and are commonly used. However, in the USA, this is not the case as the type of fish depends on the availability of the same in a certain region. The common varieties are halibut, tilapia, Atlantic cod, New England, and also the cod and haddock. In the USA recipe, most of the restaurants and fast food joints serve the chips and fish with ketchup, tartar sauce and coleslaw. The UK themed pubs have also adopted the use of malt vinegar (Sande 2012, pp 89-92).

Traditional

Australia

FISH&CHIPS

FLAKE&CHIPS

The United States

Scotland

SALMON&CHIPS

FISH&CHIPS

Methodology

04 EMERGENCE OF HYBRID FOODS Hybrid foods are also another food culture adaptation aspect that emerges as a result of the influence of outside forces. Due to the various restrictions placed by lack of all ingredients as a result of external forces, there occurs the need to change some of the traditional cuisines. The availability of some new forms of foodstuffs not in existence before also brings the change. With the hybrid foods, there is the adoption of one or more cuisines combined to make one dish. The need to fuse traditional food cuisines with other aspect thus becomes necessary if external forces threaten the existence of the same. Also, with the

change in the society as a result of the external forces, there is the inevitable adoption of others cuisine and subsequent fusion. Immigration is bound to happen as man is mobile being who is in constant search of favourable conditions. Once faced with any form of calamity such drought, man will move from such a region to the one he deems hospitable. With this movement is the transfer of the culture of the origin place and the clash with that of the new environment. This way, in an attempt to satisfy the two sides, the adoption of new hybrid occurs. The various examples of such a situation are illustrated.

Methodology

02 05 THE CULTURE CLASH CUISINE IN KOREA With the love for traditional cuisine, the resulting Korean War had an effect on traditional food culture. The war resulted in the Mil Myeon which also known as the meaning flour noodle. The origin of this cuisine was the refugees running away from the Korean War when they were faced with hunger. With the knowledge on noodles, the flour conveyed by US army was used to make the noodles instead of the usual buckwheat (Foundation 2014, pp98). Another culture clash cuisine in Korea is the Budae jjigae, the army stew. This is type of jjigae which appeared soon after the Korean War. During this period food was scarce in South Korea especially in Seoul. The population had to do with the use of the surplus foods which were distributed by the various

United States bases in Korea around the Uijeongbu area, Munsan area and Pyeongtaek area. The surplus food included spam, hot dogs and ham. The foods would be incorporated in the traditional spicy soup that was flavoured with gochujang and kimchi. With little to eat, the people had to combine the leftovers hot dogs and spam from the army facilities with what was available. The most famous city with the dish was the Uijeongbu which bordered Seoul in the south and had many army bases. The dish is still among the favorites since then. Nowadays, it incorporates modern ingredients such as sliced American cheese and instant noodles. Other ingredients include sliced sausages, ground beef, minari, baked beans, onions, tteok, chilli peppers, garlic, mushrooms, macaroni, sliced sausages and the vegetable that are in season.

Budae jjigae

Methodology

02 05 THE CULTURE CLASH CUISINE IN THE UK The traditionally held food cuisines in the UK have undergone various changes and led to the emergence of culture clash cuisines. One of the culture clash cuisines is the Woolton pie which was an inexpensive and adaptable dish of vegetables. The cuisine was made during the Second World War when it was hard to prepare other dishes as a result of shortages and rationing. The cuisine was made by Francis Latry. The British public at the time relied on various recipes and the Woolton pie was among the favorites. The Woolton pie enabled the British public to maintain a nutritious diet despite shortages and the rationing of the various foods (Farnworth et al. 2008, pp99). Another culture clash cuisine that has resulted in the UK as a result of the external forces is the national loaf. The national loaf was introduced in Britain during World War Two. The loaf was made in such a way that calcium and vitamins were added to whole

meal flour which was a tactic to try and combat the wartime shortages of white flour. The bread was preferred by the government at the time as it saved space when it came to the shipping of food to Britain during the war. Some descriptions of the loaf include grey, unappetizing and mushy (Mason 2004, pp278). As a result of immigration of Indians into Europe during the world wars, the traditional UK cuisine borrowed some aspects that led to the emergence of culture clash cuisines. There emerged Anglo-Indian dishes from the traditional British cuisines such as the roast beef where there was the addition of Indian like spices such as the red chillies and the cumin. The various cuisines as a result of the interaction of the two traditions have often involved the use of yogurt, coconut, roasts, rice dishes and breads which have distinctive flavours. Some of the dishes include the salted beef tongue and the fish rissoles (Farnworth et al. 2008, pp103).

National Loaf

Methodology

02 05 THE CULTURE CLASH CUISINE IN JAPAN Another culture clash cuisine is the Suiton in Japan. This one emerged after the Second World War. With the traditional soup cuisines being treasure in Japan, the Suiton came with a twist. It is made from dumplings made out of wheat flour. The flour is mixed with water which makes soft dough. The dough is then added into the hot soup little by little with a spoon or by tearing it with fingers. The soup is then simmered until the dough is done (Van Esterik 2008, pp134). The Naporitan is a form of pasta dish and a type of culture clash cuisine in japan. The dish is made up of tomato ketchup, spaghetti, button mushrooms, onions, sausage, green peppers, Tabasco sauce and bacon. The dish originated from Yokohama. The Naporitan dish was created by Shigetada Irie who was a general chef in the New Grand Hotel after his inspiration by the military rations of the GHQ which was tomato ketchup mixed with spaghetti. The dish

was named after Naples, Italy. The ispageti shares the same history as the Naporitan. Another Japan clash cuisine is the Jiaozi which is a type of Chinese dumpling eaten in eastern, western and central Asia. Though considered a Chinese dish, the Jiaozi was introduced to the Japanese during their occupation of the Manchuria. During their stay, the Japanese intermingled with the Chinese in many forms such as religion and in this case food and cooking. The Jiaozi can constitute one course side dish or starter or the main meal. There is also light seasoning of the gyoza with soy sauce and salt.. Gyoza is usually served together with soy kind tare sauce that has been seasoned with chili oil and rice vinegar. The common recipe is made up of a combination of minced pork, Chinese chives, cabbage, garlic, sesame oil and or ginger.

Suiton 35

Substantive Chapter

This chapter will evaluate three food experiments. The experiments involve the social aspect of food practices. The experiments are used to show changes which can be included in the various aspects of food practices and culture.

Substantive Chapter

01 DOHâ&#x20AC;&#x2122;S MEAL EXPERIMENTING WITH MY FOOD This is the first experiment. The aim was to experiment with the various own cooked foods and learn various aspects concerning the same. The main target of the experiment was the residents in the building. The experiment was carried out with the presumption that people are more accessible and accommodating than random strangers especially those who reside in the same apartment. One aspect that was learnt in doing this was that there was more trust in sharing food with people whose meals were personally delivered than strangers.

There were flyers and Facebook pages created with the aim of branding the experiment so that it would have a friendly approach. On the Facebook page, the food prepared would be uploaded and in return one learnt from the peopleâ&#x20AC;&#x2122;s reaction. The flyers were made from an A5 size booklet. More than 110 flyers were put in the post box with the new menus updated on Facebook. The flyers directed people to the Facebook page. The aim of all this was to find out and learn how many people would react to the experiment.

www.facebook.com/dohsmeal309

During the experiment, foods that were cooked daily were presented with the monitoring of how people reacted to the posts. One learnt that there was a tendency for people to show more attention to the foods that looked tasty or the posts that showed the process of how the foods were cooked. Through this experiment, it was learnt that the healthier the menu, the more people were interested. After personally delivering the meals, there was feedback in form of messages. With the start of the Dohâ&#x20AC;&#x2122;s meal experiment, another lesson and thus a learning point was that the meals generated attention from different people and not only friends. One also learnt that that there would be more attention to the meals if healthy and more internationally recognized foods were prepared. The experiment utilized the feedback from the people to generate the different learning points. An example is the first person to receive the meals who complimented the idea of the meals and had the suggestion that there be some inclusion of some vegetarian foods. Such suggestions were taken up and appreciated. The second customer also gave positive feedback and acted as a learning point. The feedback included how he had come to the decision to visit by just looking at the flyers and the Facebook page. Among his answers

were that from the flyers, he thought that the idea of the meals was good. The facebook page was also very professional especially the picture. The other factor that made him interested was that there were comments and answers to those who wrote on the facebook page. Thus to the second customer, all the factors combined to make him interested in trying out the meals. What was learnt from his feedback was that the menu needed to be revised. From the meals prepared, various aspects were learnt. One of them was that baked foods produced more response. More people showed interest and made contact. Through this, a fact emerged that people were reluctant in taking meals than baked foods. The same realization was attributed to the fact that baked foods are simpler and more accessible. Through experimenting with baked foods, one also learnt that the same could be presented in different arrangements and shapes. One also learnt that some meals seemed difficult gauging from the feedback where the Non- Asian and locally prepared meals received no responses outside close contacts. This meant that most people do not prefer such meals. From the feedback, it was also learnt that different people had preferences for different meals. One of the groups is those who prefer vegetarian meals.

26 NOV

06 DEC

09 DEC

10 DEC

27 NOV

28 NOV

30 NOV

07 DEC

08 DEC

11 DEC

13 DEC

14 DEC

The various meals included in the experiment were: November 26th : The experimental meal for the day included Asian veggie pancake that was dipped in sesame soy sauce. November 26th : This was the second experimental meal for the day. It was Farmer’s vegetable stew Tum Yum Kung style which was served with nutritious brown rice. November 27th : The experimental meal for the day was Piggie carbonara with sprinkled Parmesan. November 28th : The experimental meal for the day was Mr. Frog’s yummy lily pads also known as Pan fried courgettes. November 30th : The experimental meal for the day was Piggie’s couch potato Sunday.. December 6th : The days experimental meal was vegetable Ratatouille topped with melted cheese. December 6th : The days experimental meal was Apple crumble cake for dessert to be taken after meals. December 7th : The days experimental meal was Korean Roast. The meal included Bulgogi which is grilled marinated Beef.

December 7th : The experimental meal for the day included freckled Banana cake to be taken with tea. December 8th : the experimental meal of the day was baked mashed potatoes with cheddar and different greens. December 9th : The experimental meal of the day was Red brown Velvet cake for a birthday party. December 10th : The experimental meal of the day was Korean Veggie known as Veggie Bibimbap. The meal preparation included steamed rice at the bottom with fried eggs, vegetables and spicy red sauce on top for taste. The ingredients were then mixed up before consumption. December 11th : The experimental meal of the day was Prosciutto cappelletti with King Prawn Tomato sauce. December 13th : The experimental meal of the day was Mac and cheese Shepherd Pie. December 14th : Being a Sunday, the experimental meal of the day was Almond Banana Cake.

Substantive Chapter

03 02 INGREDIENTS LOST & FOUND SHARING LEFTOVER INGREDIENTS This is the second part of the experiment. The experiment commenced after the first one in this case DOH’s meal. From the feedback and the observations from the first experiment, there was a need to change the meal concept and thus come up with a new approach. Some of the feedback included the idea of looking at such concepts as ‘sharing economy’ and ‘Time Banking’ which promoted the idea of exchanging. The second experiment was thus based on a different approach from the first but the concept was the same. For the first one, the experiment involved the use of flyers placed in pigeon holes around the abode apartment and also facebook. The facebook page was used to explain more on the experiment with regular updates on the cooked meals using leftover ingredients. However, for the

second experiment, the A5 flyers contained a different message. Instead of directing people to facebook, there was a challenge for people to gather resources in this case food ingeredients.To enhance the same, the flyer directed the people to drop off their left over ingredients in a strategically placed box.The box for the drop offs was clearly marked as “LOST & FOUND.” The meal would then be cooked for them. The experiment was unique in that it was framed in a way that cooked food was not being given for free to the people. Instead, obtaining the ingredients from the people and cooking the meals would eliminate the feeling from the people that they were being fed for free. However, the intended perception was that receivers were in a position to participate in some part to the experiment.

Substantive Chapter

03 SOCIAL BENTO BOX COMBINING 4 MEALS AND SOCIALIZING The third experiment involved engaging the social aspect in food. For this case, the Bento box phenomenon was utilized. The Bento aspect has been in use since historical times especially in Japanese culture. Bento is home-packed or takeout meal. In most times, the preparation of Bento boxes involves one person cooking and offering the food. However, this experiment evaluated the social aspect that can be infused with the Bento in this case combining four meals and socializing. Instead of the usual one individual being involved in the cooking and preparation of the food, the experiment included four individuals. They included me and three other

individuals. Each of the four individuals would share a portion of their food which was then combined and used to make the Bento box. The experiment thus involved looking at how four people can cook and share the meals. In doing this, the four individuals involved were able to make a lunch box (Bento box) with small portions of 4 meals. The experiment thus was able to engage the socializing aspect in food practices where the involved individuals were able to have more fun when sharing the food and the recipes and in the process they were able to interact socially. The concept of the Bento box would definitely have an appeal on the people.

BE SOC NT O BAIL OX

CONCLUSION

Food culture practices are more than just about food and consumption. A lot goes into defining the food practices of a given region or place. Food plays a critical role in human life, the issues surrounding food become critical when the same are interrupted. The type of material used in the preparation of food to the mode of cooking all determines what or how a given piece of food time will turn out. All the regions around the world boast of unique food aspects. Countries such as china, the UK, and Japan are some examples of countries that have an elaborate food cuisine culture. Interruption of these cultures is a serious issue which affects future relations of the people with the food. A slight change is bound to have far- reaching effect. Such changes which affect food culture and lead to subsequent change in the food aspects include external forces. The external forces interrupt existing food systems. They include such aspects as war and drought. The external forces are thus essential in determining how a given piece of food is going to turn out. The effect of the external forces are many, one of them being the emergence of

new recipes. Food items previously cooked or prepared in a certain way will undergo change as existing recipes adopt to outside forces. The other effect is the changing of habits. With the external forces being unpredictable such as war, it is impossible to fully control them. This way, humanity is bound to adapt to the changes and the only way of doing so is change his ways of interaction with food. The third effect of the influence of external forces is that there is the creation of new forms of culture clash foods. Other than the three ways through which interruption of culture food occurs, exploration of more avenues through which food culture and related aspects can be improved is important. The same can be achieved through many ways one of them being the adoption of new recipes. In this case there can be more experimenting with the various foods from different regions. An example is the serving of Korean Veggie Bibimbap in Britain. From the whole process of evaluation of food practices, we are able to learn several aspects. They include the fact that instead of the conventional foods and food related culture, such

aspects as the sharing of recipes can also happen along with the sharing of food in the various cultural settings. Another aspect learnt is that food aspects in the society can take a social view. People do not have to engage traditionally but can embrace modernity too with aspects such as Facebook. The use of feedback from the same can be helpful in ensuring that people change the way they relate with food and also with one another. The experimentation with the social aspect in food has shown how even total strangers can be brought together to share the various aspects be it the menus or contribution on what could make meals better and more appealing. Such aspects as the preference of more baked foods than meals can be used to change the way people interact with foods with a focus of how the same can be made more readily available. Other aspects such as the rise of vegetarianism culture learnt through the experiment can be taken up.All in all, food culture will continue to be a part and parcel of the human life and thus should be embraced and enhanced.

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