Scholastic Review of Food, Memory, and Identity

Food is more than nutrition; it has veritable socio-cultural meanings, and it encapsulates all manner of associations. This chapter reviews several experiences of migrants that are relevant, using different approaches, creating a link between food, identity, and memory of migrants as well as looking at the sequential movement of food and its interactions by reviewing extant literatures in the global and African contexts. Migration and migrants are evident across the borders of countries around the universe. It was revealed that migrants are encumbered with different experiences-accepting and repelling in the course of migration, as it is glaring that there is a conglomerate between food, memory, and identity.

Portmanteau words of English food and beverage’s names in Indonesia

This study aims to identify the structure of portmanteau words of English food and beverage names in linguistic and relates to cultural views. Descriptive qualitative is applied to this research by finding several data in Supermarket, Mall, Café, Restaurant, and Websites in Indonesia. They are 37 collected data of the portmanteau words that have been earned from March up to July 2020. It is analyzed by revealing their formations in the linguistic concept of word formation (blending), which is proposed by Böhmerová theory and relates to the cultural aspect. The results show that the blending types of English food and beverage's names are fused and the telescoped blend. Those combinations of blending word structures are determinative and coordinative noun. Linguistically, the relation of the portmanteau words of food and beverages name to cultural aspects is entailed in the borrowing word. Those relations represent global food identity as the output of culture formed by the English language. This study is essential not only to develop new vocabularies through the word-formation of blending in the study of linguistic but also its relation to the cultural aspect.

"What's in a Lunchbox?": A Story About New Zealand Ideals of Health, Social Class and Ethnicity Told Through Sandwiches and the Children Who Eat Them

<p>Through an ethnographic investigation of school lunchboxes, this thesis explores if and how difference and Otherness is understood by children. In three urban New Zealand primary schools I examine how children construct, affirm and/or challenge social inequalities and issues of inclusion by looking at the contents, concepts, narratives and activities related to the consumption and sharing of their lunch food. Literature dedicated to social class (Bourdieu, 1984) and identity (Rikoon, 1982; Stern, 1977) has documented the way in which food is creatively used to reaffirm unity and belonging within minority groups (Camp, 1979; Abrahams & Kalcik, 1978). In contrast to this approach, I review the role of food as a ‘safe space’ (Mercon, 2008: 5) where diversity may be allowed to symbolically exist for the purpose of affirming the unity of the nation state, while ultimately muffling deeper social differences. The thesis thus questions the assumption that food, identity and social cohesion are conceptually linked. My overall argument centres on the “humble” sandwich, which I claim is constructed as the core, dominant component of the lunchbox, mutually constituting nutritional, social class and ethnic tropes, practices and values. I assess the discourses, behaviours and symbolism that historically situates the sandwich as iconicaly or emblematically “Kiwi”, contending that via the creation of a dychotomized system (i.e. healthy, good, skinny, well-behaved, energetic, Kiwi versus junk-food, bad, fat, naughty, sick, Other) children are enculturated into the logics of work and socialized to be compliant with structures of inequality. Thus, while the sandwich appears equally accessible to all, the differences in its production can result in practices of class based distinction (Bourdieu, 1984) and ethnic exclusion (Hage, 2003). However, my analysis also reveals that children are not mere subjects of structure, but that they reproduce, challenge, mediate, and re-shape these discourses and behaviours.</p>

"What's in a Lunchbox?": A Story About New Zealand Ideals of Health, Social Class and Ethnicity Told Through Sandwiches and the Children Who Eat Them

<p>Through an ethnographic investigation of school lunchboxes, this thesis explores if and how difference and Otherness is understood by children. In three urban New Zealand primary schools I examine how children construct, affirm and/or challenge social inequalities and issues of inclusion by looking at the contents, concepts, narratives and activities related to the consumption and sharing of their lunch food. Literature dedicated to social class (Bourdieu, 1984) and identity (Rikoon, 1982; Stern, 1977) has documented the way in which food is creatively used to reaffirm unity and belonging within minority groups (Camp, 1979; Abrahams & Kalcik, 1978). In contrast to this approach, I review the role of food as a ‘safe space’ (Mercon, 2008: 5) where diversity may be allowed to symbolically exist for the purpose of affirming the unity of the nation state, while ultimately muffling deeper social differences. The thesis thus questions the assumption that food, identity and social cohesion are conceptually linked. My overall argument centres on the “humble” sandwich, which I claim is constructed as the core, dominant component of the lunchbox, mutually constituting nutritional, social class and ethnic tropes, practices and values. I assess the discourses, behaviours and symbolism that historically situates the sandwich as iconicaly or emblematically “Kiwi”, contending that via the creation of a dychotomized system (i.e. healthy, good, skinny, well-behaved, energetic, Kiwi versus junk-food, bad, fat, naughty, sick, Other) children are enculturated into the logics of work and socialized to be compliant with structures of inequality. Thus, while the sandwich appears equally accessible to all, the differences in its production can result in practices of class based distinction (Bourdieu, 1984) and ethnic exclusion (Hage, 2003). However, my analysis also reveals that children are not mere subjects of structure, but that they reproduce, challenge, mediate, and re-shape these discourses and behaviours.</p>

Food in Slow Tourism: The Creation of Experiences Based on the Origin of Products Sold at Mercat del Lleó (Girona)

Previous studies have highlighted the role of local food as a source of destination differentiation and tourist motivation, and as part of the understanding of slow food tourism. However, few previous researchers have discussed the proximity degree of products delivered in food tourism spaces such as markets, and how they contribute to the creation of slow tourism experiences. Based on the analysis of the origin of fruits and vegetables being sold at Mercat del Lleó, the municipal market of Girona (Catalonia, Spain), this paper investigates the value of local supply in an urban food tourism system. Fieldwork included nine interviews with market vendors, and data regarding 301 fruits and vegetables sold at the market were obtained. While results show a wide representation of local and regional produce, fruits and vegetables of national and international origin predominate over proximity products. The article reveals that there is still potential to improve the relationships between local food, identity promotion, and the sustainable experiences that attract slow tourists to urban destinations.

The Food Identity of Countries Differs Between Younger and Older Generations: A Cross-Sectional Study in American, European and Asian Countries

Current generations have been strongly influenced by mass communication and massive immigration flows, which may change local lifestyles and perceptions of inhabitants towards traditional foods and beverages (TFBs). TFBs constitute a core element of the cultural identity of a country, although some of them are losing their appeal. In this study, the authors explored the TFBs perceptions of inhabitants in nine countries to determine if their food identity is changing by analysing the TFBs most frequently mentioned by different age cohorts within a country. Six countries were found to have a distinctive core of TFBs shared across age cohorts (homogenous), whereas the remaining showed a heterogeneous pattern. Correspondence and cluster analyses usually grouped younger generations together implying higher similarities among these cohorts. Furthermore, the binary logistic regression analyses performed identified significant differences in the probability of mentioning a specific TFBs across age cohorts per country. Data collected show younger cohorts focusing on TFBs categorised as snacks and foods on-the-go, whereas older cohorts more often refer to time-consuming savoury preparations. The results suggest that lifestyles and current societal trends in food consumption, for example, convenience and healthiness, are impacting the food culture and identity of countries, and therefore play an important role in the variation of TFBs perception and consumption between age cohorts within countries. The results obtained in this study could not only be used by food policymakers and nutritionists to distinguish the current trends that are reshaping the food identity and eating behaviours of the population but also to improve or develop new dietary strategies by age cohorts in the countries studied.

TEXT STRUCTURE IN CULINARY GUIDES WINE AND DINE: SINGAPORE’S TOP RESTAURANTS

This study aims to find the stages and language features of the descriptive text structure in Wine & Dine: Singapore's Top Restaurants. The contribution of this research is that it can be used as a reference in the preparation of descriptive texts that will have social functions as information reports on the topic of restaurants. The theory used in this study is the theory of Descriptive Text by Knapp and Watkins (2005). This research method uses qualitative methods. This research data is the descriptive text in the culinary guidebook. The research found that the topic of data is a restaurant and there are 12 (twelve) stages in the restaurant descriptive text that are Food, Identity, Decoration, Services, Location, Facilities, Comment, Beverages, Branches, Abstract, Price, Employees. The language features used in restaurant descriptive text are the use of simple present tense, relational verbs, action verbs, adjectives, and adverbs. This research concludes that although 12 (twelve) stages have been found in the restaurant descriptive text, the stages used are 3-6 stages in the composition of the descriptive text. Relational verbs and action verbs are not applied to all sentences in one text. Adjectives are used more often than Adverb or Adverbial phrases in restaurant descriptive text.