Annotated Bibliography on Food & Social Practice and Food,Politics & Power

Reflection on Gastronomy: A Personal Perspective from a Chinese Cultural Background Name Institutional Affiliation Course Code and Number Professor Date Reflection on Gastronomy: A Personal Perspective from a Chinese Cultural Background Gastronomy, as a conceptual framework of good eating, is a cultural, historical, and individualistic representation (Rojas-Rivas et al., 2020). From my perspective as a Chinese individual, gastronomy is far more than people consuming foods; it is a context of cultural norms, societal customs, and developing trends within food. This reflection is dedicated to considering how the concept of gastronomy is related to my cultural background, my personal bias, and specific knowledge derived from the previous analysis of articles. Cultural History and Food Practices Chinese cuisine has a prehistoric origin, where the Chinese people show so much concern for the diet balance, harmony, and the healing powers of food. Consequently, Chinese cooking is an extraordinary art that has been practiced for many centuries, positioning delicacies as a means for cultivating a balanced and healthy life. This principle, however, is not only a cooking rule but a cultural rule that addresses the preparation and consumption of food. Such a tradition is well incorporated into my lifetime experience since the balance between tastes and components is a key aspect of daily and festive dishes. Thus, the concept of balance is expressed in Chinese meals through the integration of various tastes, consistencies, and colors into one dish. The rationale of the practice is to balance and maintain equilibrium in food intake, owning to the yin-yang concepts. For example, in most cultures, specifically Chinese, different types of food can characterize their meal with regard to flavor, which can be salty, sweet, sour, and bitter, with different surface textures that can be crispy, tender as well as smooth. This perspective on foods is not only nutritional but also one that helps the consumers feel complete and content (Cuisine Magazine, n.d). Thus, preparing dumplings for Chinese New Year or mooncakes for the Mid-Autumn Festival in my family is not merely cooking but the representation of cultural values. These activities are so profound as they signify oneness, economic prosperity, and staying together as a unity. Preparation of food such as dumplings involves a process where several people have to sit down, make them together, and then eat them; a process that will create and strengthen family ties and social relationships. This is in agreement with West (2021) on the subject of commensality, which all points to the social aspect of eating. Another fact about Chinese food practices is the change due to geographical factors such as climate and the availability of the local resources producing great Chinese foods. For instance, rice consumed by the people in the south of China and wheat consumed by the people in the northern part of China are good examples of geographical factors affecting food habits. Nevertheless, Chinese culinary traditions are well evidenced to ensure that the food served in different regions reflects the local environment. Cuisine Magazine (n. d.) stated that food is a story of time and place; food is a story of culture and identity. Chinese cuisine is also a clear depiction of this time and place. The history of each food serves as a story of the place of origin, the availability of ingredients, and the cultural aspect of the dish. For instance, 'Sichuan' food has hot peppers since the locality of Sichuan is hot and humid, and the dishes are also hot. Conversely, Cantonese food focuses on the freshness of the produced food stock and the fine spicing that describes true South China farming scenes. Food practices are also a part of Chinese traditions, depending on the history and social changes that have happened in China. The Great Chinese Famine is an example of a disaster that affected food relations and the perception of wasting food. Respect for food and non-waste culture that was developed during this period are still preserved in China's culinary culture to this day (West, 2021). Globalization and modernization have also affected Chinese gastronomy. For instance, the Sichuan hot pot has transformed from a regional Chinese dish to a global cuisine (McDougall, 2021). This shows China's growth as a global power. As it still includes the previous practices, the blend of Western and Chinese cuisines can be seen increasingly. The culinary culture of China is a testimony to Cultural, Social, and historical backgrounds. It is a living tradition that evolves, but its principles remain stable and include moderation, proportion, and reverence for food. Being so closely linked to the cultural histories and eating habits of my people, I still find those aspects very important as I choose and experience food today. This blend signifies the constant chan...