Food Place and Identity - Essay Example

? Running Head: FOOD, PLACE AND IDENTITY Food Place and Identity: The Geography of Diet A Case study of China The evolution of mankind has given birth to various innovative things and they have improvised over time. If contribution of man towards science and technology is commendable then one should not overlook the aspect of food and its development over the years. Scientific researchers have proved the importance of food in our life from the point of nutrition and a dive into the past would reveal its importance from the cultural point of view. A fascinating fact that is usually observed is the strong presence of culture, location, resources, climate, and habits of the people in determining the food habits of a particular place (Counihan, 2008, p.8). One can observe a connection between ethnicity and similarity in food patterns. Food patterns are often seen as symbols of cultural identity. The affinity or dislike for a food varies across regions on the basis of origin (Food - Food And Culture, n.d). The net result is a wide platter of food for the people across the globe. The paper undertakes a study of the food culture in China. China and their cuisine China is one of the emerging economies of the world and it has a very strong economic base. The country has a large population with different ethnic groups but the Han Chinese constitutes the major group. Apart from them there are Zhuang, Manchu, Hui, and others. The country has a rich historical background which dates back to 3500 years and it boasts of being the oldest civilizations of the world (China, 2011). As the economy is so diverse it is natural that food habits of the people will also vary and accordingly the world was presented with a new type of cuisine in their platter known as the Chinese food. The need to fulfill the growing population’s demand for food led to the discovery of dishes using new ingredients. Scarcity of meat made them adapt new eating habits which included a combination of small amount of meat and more rice and noodles. Consumption of vegetables increased and they were stir fried to conserve fuel. (Map of China, n.d.) Chinese also discovered new dishes during famines. Shortages of food compelled the population to eat anything that is edible to survive. Ingredients such as fungus, lily buds, different types of fruit and vegetable peels and shark fins were used to make delicacies in China. Unlike the dishes made in Western style, cooking of Chinese food involves both meat and vegetables. This makes the amount of calorie and fats very less and also there is no loss of vitamins and minerals. The differences in food across regions became more prominent when there was invasion from the neighboring countries and the outcome was exchange of cooking styles and customs (Coman, 2007, pp.2-3). Foundation of Chinese cuisine Chinese cuisine like their philosophy is based on “Daoist principles of opposition and change” (Kuiper, 2010, p.40). One can find that there is a balance between hot and cold, spicy and mild. Cooking in the Sichuan province is characterized by the use of hot peppers whereas one would find the use of fresh ingredients more common in the southern interior part of China. Subtle flavors and fresh vegetables are synonymous with Cantonese cooking. Foods may differ across regions but they all are viewed as an “accompaniment” to grains which is the staple Chinese diet. It is also believed that Chinese cuisine contains a high expression of “gastronomic art” (Kuiper, 2010, p.40). In ancient China one would find that a great emphasis was given to service and preparation. Supply of food in ancient time was mostly ensured through hunting and foraging. Vegetables to meat, everything was found on the Chinese platter in ancient time also. The emergence of agriculture led the development of different styles of food according to the natural resources that was available. Thus there was the emergence of different cooking styles and along with that “distinctive regional cuisines” (Kuiper, 2010, pp.40-41). Gastronomes were seen at the time of Confucius when Chinese cooking became more refined. In fact Chinese cooking is a product of “an affluent society.” (Kuiper, 2010, p.41) This cuisine started developing in the 10th or 11th century and a great deal of attention was paid for its development. It is believed that it reached its highest peak during the Qing dynasty. The essence of Chinese cooking is in the fact that it is made with the objective of extracting from each ingredient its “unique and most enjoyable quality” (Kuiper, 2010, p41). Principal food of the people A unique feature of Chinese gastronomy was the balance between “fan” (grains and rice) with “cai” (vegetables and meat). This method of “harmony and symmetry” (Kuiper, 2010, pp.41-44) in case of ingredients was used wherever possible for centuries. In fact this practice was not limited only under special occasions but even in everyday food habits. Rice is considered to be the staple food in most part of China except the northern part where the consumption of wheat flour is more predominant. Fish is consumed almost in majority of the country. Along with pork, chicken, and duck one can also see that there is consumption of vegetables like mushroom, bamboo shoots, water chestnuts, and bean sprouts. Rice being the staple food is found in everyday meals and one can find a rich collection of rice dishes. Among them fried rice is the most common one which is famous across the world. Apart from that rice is often made into porridge and eaten. Another staple food of the Chinese is the noodles which first appeared during the East Hun Dynasty and was very popular during the Song Dynasty. Vegetables form the second major component of Chinese cuisine after staple rice. The Chinese prefer cooked vegetables rather than raw ones. They even make pickles from the vegetables like cucumber, turnip, chili pepper, and many others. There is also a huge consumption of eggs by the Chinese and the most common are chicken, duck, goose, pigeon, and quails. Tofu or bean curd is another food of Chinese origin made from soy milk, water, and a curdling agent. As it as a lot of nutritional value it is consumed by the Chinese. Apart from the above meat and poultry, and soups also occupy a place in the staple food of the Chinese (Kuiper, 2010, pp.41-44). Early food history One can find information about ancient Chinese food on books and writings on bamboo strips, oracle bones and other materials. In these writings the importance of food for the early Chinese people was very clear. As mentioned before a lot of time is devoted by the Chinese in serving principles and table manners. All this along with cooking techniques and food use has evolved years ago. The Chinese consider food as a medium through they can connect with the past, place, and people. In the past consumption of meat among the Chinese was very limited. Vegetable was most consumed along with “fan” or staple grain foods. In fact “cai” foods were consumed by them as they add flavor to the staple grains. Excavations have revealed that even in the past rice was the staple diet of the people in the southern and central parts of China. On the other hand millet was predominant in northern China. Wheat and barley were used much later. All these findings prove that the Chinese used to cook their staple food and make them into a gruel which is known as “zhuk” (Newman, 2004, pp.10-12). Things like meat, fish, vegetables, and poultry are added in order to increase the taste. In fact all these archeological findings clearly points how gastronomy originated in Chinese cuisine. Change in food consumption Evolving of food culture is a common phenomenon. Even under Chinese cuisine this evolution was seen and it was also accepted by them which were evident from their acceptance of wheat and barley. Apart from that, historical facts also point out that expedition by Emperor Wudi to Turkestan in 139 B.C.E. brought pomegranate, clover, grapes, coriander, and many other things. Many of them were adapted in Chinese cooking. A reason attributed for the change in Chinese mode of consumption was their appreciation of “food and health” (Newman, 2004, pp.12-13). They give equal importance to food and medicine. To them a combination of right food not only ensures good health but also long life. Another cause for the change in their consumption pattern was because of their “interest and desire for food” (Newman, 2004, pp.12-13). Their desire for more different type of food resulted in more innovations in their cuisine. The food culture of China has also played a role for bringing about a change in their consumption pattern. They have always incorporated changes and introduced new ingredients in their cooking. The people derive pleasure because of these changes and they continue to do so. Variation across regions The Chinese economy possesses a plethora of different natural foods and this resource has been very nicely utilized by the Chinese cooks over time. They have quite efficiently transformed it into a variety of styles from steamed dim sum to “fiery piquancy” (Spencer-Smith, 1991, pp.7-8) of Szechuan dishes. A great combination of food is made by them which stresses on its perfection, color, and texture. China being a huge country also has variations in its cuisine and way of cooking across the regions. In the northern part of China one can observe three elements of cooking fused together and this fusion results in refinement and elegance of the food. The cooking here is a mixture of the indigenous cooking, traces of Mongolian and Manchurian is also found here and finally there is an element “high class court” (Spencer-Smith, 1991, pp.7-8). The method of stir frying is less common in this area instead things like “barbecuing, deep -frying, spit roasting and slow simmering” (Spencer-Smith, 1991, pp.7-8) are more frequently used. The use of sesame oil is more on the northern side and there is also the use of richly flavored sauce. Due to its Mongolian influence lamb is preferred here unlike other parts of China. The west part of China is marked by the Szechuan cuisine which unlike the northern cuisine is very spicy. Those specializing in this type of food are well mastered in its preparation which ranges from “hot-sour, savory-spiced and sweet-hot-piquant” (Spencer-Smith, 1991, pp.8-9) recipes. In the west dishes are fried in sauce for seasoning unlike in the east. As a result the dishes of the west are drier and give the feeling of being stir fried. A unique feature of the dishes in the west is the essence of multiple flavors in a particular dish. The cooking in eastern part is more filled with starch and it is rich in terms of the ingredients used in it. An important feature observed here is the higher use of rice in this region. It is combined with vegetables and used as a stuffing. Apart from that it is also served as an accompaniment. As the people of Shanghai are “sweet- toothed” (Spencer-Smith, 1991, pp.8-9) they use a lot of sugar while preparing their food. Thus the cuisine of this part will be sweeter than other parts. Cooking in southern China is considered to be very rich and colorful. This is so because the cuisine here is influenced by the interaction with the foreign traders and travelers. As there is plenty of produce owing to the climate of this region one can find different combination of food here than anywhere in China. Here there is greater use of vegetables than meat. Oil is used minimum in their cooking and apart from stir frying, steaming, and roasting is also found here. Rice is accompanied with every meal and apart from that, ingredients like shark’s fin is also common. In southern dishes one can also find usage of sauces which are thick but delicate (Spencer-Smith, 1991, pp.8-9). The vastness of the territory and different livings conditions attributed to the different type of Chinese food across regions. Shandong cuisine in the northern China is characterized by the inclusion of more seafood. Sichuan dishes are spicier in nature. The mild weather in the Jiangsu province has led to the development of Jiangsu cuisine which is “sweet and moderately salty in nature” (Chinese cuisine, 2010). On the other hand dishes of Guangdong cuisine boasts of various vegetables, refreshing taste, sweet and sour taste. Fujian cuisine is light and delicious in taste. One can get a taste comprising of hot and delicious in nature in case of Hunan cuisine (Chinese cuisine, 2010). Thus one can find an array of Chinese dishes having their own distinctive styles to suit the requirement of the myriad tongues. Modern Chinese cooking Unambiguously it can be stated that Chinese food “garners” (Newman, 2004, pp.22-23) a great respect all over the world. The Chinese have a lot of respect for their food and they never waste a morsel of it. The success of Chinese food in all places is because of its variety, a “long established elite,” and the well developed “culinary practice” (Newman, 2004, pp.22-23).The importance of food was always felt in the Chinese community. Even after the removal of the Qing Dynasty, the chefs from the court had opened their own restaurants in Beijing and had served Qing Dynasty dishes. A modern change in consumption was observed when Taiwan was ceded to Japan. As a result, Japanese influence was observed on Chinese cuisine. One such influence was the eating of raw fish. During the years of Mao Zedong, the consumption of foreign food was considered to be inappropriate. As a result from the period ranging from 1949 to 1970 the use of foreign foods declined in China (Newman, 2004, pp.22-23). However a bent towards Western food was observed in after the rule of Mao and especially after 1999 when Hong Kong was returned to China. 99 years of British rule had some influence on Hong Kong and as it came under Chinese rule these influences converged. Although Western food is only a small part of the Chinese food culture, yet its popularity among the young and the old is growing at a decent pace. In order to give a taste sensation “kelp” or “fermented wheat” (Newman, 2004, pp.22-24) was used traditionally. However the use of monosodium glutamate, also known as MSG, gained popularity in the first half of the 1900. This seasoning was adopted from Japan and was used frequently by Chinese chefs. An increasing level of interest in nutrition was observed from the mid to late twentieth century. The use of Mongolian and Manchurian food declined in southern part of China. Chinese cooking had always been done with traditional Chinese ingredients. A deviation from this norm was seen when non- Chinese ingredients were used to prepare dishes with “Chinese taste” (Newman, 2004, pp.22-24). The consumption of snacks has increased in the last few decades along with the use of sweets. The influence of Western style of eating has influenced the diets of the children and it has been observed that soda is being consumed by the young and the old. The Chinese believe of considering foods equivalent to medicine for sustenance is losing its ground in this era. This is evident from the fact that negligence can be seen in case of attention towards food and the concept of fresh food is decreasing. Instead one can see the increased use of frozen food. Thus here it can be pointed out that the Chinese diet has shown changes over time owing to both “internal and external impacts” (Newman, 2004, pp.22-24). As the Chinese had also incorporated changes, like wheat and barley in the past, they continue to do so even at present but with a greater speed. Symbolism in food It can be seen that over centuries the Chinese have created many symbols to express their values and beliefs (Kalman, 2008, p.18). This can also be seen in Chinese food. Chinese foods are a great source of enjoyment for the taste buds across the world. In China one can find that specific meanings are attached to different types of food and it is consumed by “specific individuals in certain occasion” (Chinese cuisine, 2010). In some districts the guest of honor is served with a “snapper’s head or shell” (Chinese cuisine, 2010) as a token of welcoming him. Noodles also consumed by the Chinese as a staple diet is considered to be a symbol of “longevity” (Chinese cuisine, 2010) in the Chinese culture. They in fact are a part of birthday celebration in the Chinese culture. The Chinese also consider the egg to symbolize fertility. Thus a “red egg and ginger party” (Chinese cuisine, 2010) is held by the parents after the birth of their child. As a sign of wealth and prosperity, on the occasion of New Year egg rolls in the shape of a gold bar are served. Serving of fish is also mandatory on New Year as it is believed to be the symbol of accumulation of wealth in the coming year. That is why the fish is served whole with its tail and head, in order to signify a good beginning and a good end. As dukes are symbols of fidelity in Chinese culture so one can find ducks on a banquet table in Chinese weddings. As chicken is considered to be a part of the “symbolism of the dragon,” (Chinese cuisine, 2010) so its feet are served at Chinese wedding. Chicken is also served on weddings because they symbolize “good marriage and coming together of families” (Chinese cuisine, 2010). Assortments in bakery have different types of seeds on them like those of lotus, watermelon, etc as they imply bearing of many children in Chinese culture. Apart from these food items like dried bean curd, peanuts, oranges, etc which are considered to be symbols of good wishes under different special situations (Chinese cuisine, 2010). Supplementation of the food The culture of China has played an important role in determining its cuisine which is famous across the world. Chinese food occupies an important item in all major eateries across the world. Here it can be pointed out that if a particular food becomes a part of the staple diet then there has to be certain factors which are responsible for it. A particular food item is chosen as a staple diet if there is abundance in its supply. In case of China the same logic is applicable as its agricultural life has centered on the production of rice. Diligent efforts have been given by the Chinese to cultivate their land so as to ensure proper harvests. As rice is the chief mode of sustenance of the economy great care has been taken so as introduce irrigational facilities in order to ensure uninterrupted supply of rice. Apart from a favorable climate, the abundant supply of labour has also helped in increasing its supply over the years (Jinhui, 2002). Noodles is also eaten by a lot of people and it is has different varieties. Rice noodles are made from rice. As the production of rice has increased over the years it has not only met the requirement of the population for their staple diet but it has also been used for making rice noodles (Scripter & Young, 2009, p.25). As China has an excellent coastline and well watered lands, fruits and vegetables are grown in plenty and it successfully caters to the need of the people (Spencer-Smith, 1991, p.8). Hence it can be seen that the climate, water availability, and coastlines contributed in the production of rice, vegetables, and fruits in huge quantity. As a result it has been possible to feed the huge population and also to lay the foundation of Chinese cuisine. Fruits had also been an important part of their diet. This has been possible because there abundant growth of fruits in China. As the Chinese believed in serving a food platter which is balanced with “cai” and “fan” fruits were also served. Even at present China has an increasing production of fruits (Huang & Gale, 2006). Concluding remarks Chinese cuisine has fascinated the world with its taste, flavor, and style. The reason for the Chinese to deliver this exotic cuisine to the world lies in the fact that their culture has grown from the enjoyment of food. The history associated with Chinese food and drink has always been marveled by the people from across the world. Famines and scarcity taught the people to value foods. The Chinese also had their peculiar way of symbolizing food for different occasions and they continue to do so even at present. The favorable environment and also huge man power enabled the Chinese economy to grow their staple food, rice in huge quantity. Though Chinese cuisine varied across regions, the abundant supply of rice and vegetables also contributed in their formation. Chinese food in the past and even in the present attaches great emphasis to color, smell and taste of the food. Today the consumers can get a range of Chinese food, starting from Cantonese, Hunan to Sichuan. These dishes have their own style. The dishes have certainly evolved over time but they have retained their traditional qualities. The introduction of Western cuisine had resulted in a setback for the Chinese cuisine. McDonald’s gained popularity but it could not completely remove the essence of Chinese food. The vitality in Chinese cuisine is still guaranteed by the fact that Chinese dishes are still popular in many restaurants in China. Thus to conclude it can be said that the cuisine which has developed over time has become popular across the globe. Its essence lies in its simplicity and it still continues to satisfy the taste buds of the people. References Counihan, C. (2008). Food and culture: a reader, London: Routledge. Coman, L. L. (2007) Six Core Aspects of Chinese Culture, BMEBabyChina, retrieved on November 3, 2011 from: http://www.bmebabychina.com/ChineseCulture.pdf China. (2011). 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