Food functions symbolically as a communicative practice by which we create, manage and share meanings with others. Understanding culture, habits, rituals and tradition can be explored through food and the way others perceive it. Hence, there is no culture without food.Consuming a healthy diet forms an important component of diabetes management; however, adhering to a healthy diet is challenging. Dietary behaviour is often guided by socio-cultural, environmental and emotional factors, and not nec
Food functions symbolically as a communicative practice by which we create, manage and share meanings with others. Understanding culture, habits, rituals and tradition can be explored through food and the way others perceive it. Hence, there is no culture without food.Consuming a healthy diet forms an important component of diabetes management; however, adhering to a healthy diet is challenging. Dietary behaviour is often guided by socio-cultural, environmental and emotional factors, and not nec
Food functions symbolically as a communicative practice by which we create, manage and share meanings with others. Understanding culture, habits, rituals and tradition can be explored through food and the way others perceive it. Hence, there is no culture without food.Consuming a healthy diet forms an important component of diabetes management; however, adhering to a healthy diet is challenging. Dietary behaviour is often guided by socio-cultural, environmental and emotional factors, and not nec
Food functions symbolically as a communicative practice by which we create, manage and share meanings with others. Understanding culture, habits, rituals and tradition can be explored through food and the way others perceive it. Hence, there is no culture without food.Consuming a healthy diet forms an important component of diabetes management; however, adhering to a healthy diet is challenging. Dietary behaviour is often guided by socio-cultural, environmental and emotional factors, and not nec
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Food : the cultural dimension
Food beyond edibility
Food is considered to be multidimensional, as something that shapes us, our identities, and our cultures and in the end, our society. Symbolic meaning of food A good example of the symbolism found in foods is when people sit together with friends at a meal they are said to ‘break bread’ with one another. Food as a means of communication & cultural exchange What we eat and with whom we eat can inspire and strengthen the bonds between individuals, communities, and even countries. It is at the centre of every important event in our lives, such as birthdays, weddings, holidays and funerals. Food as an identity of culture and religion A number of rituals, ceremonies and Religious Pork Beef Lamb Chicken Fish religious rites group inevitably include a Hindu X relationship with Muslim X Halal Halal Halal food. Sikh X Jewish X Kosher Kosher Kosher No shellfish Buddhist X X X X X Jainism X X X X X Nutritional impacts of cultural food choices Food habits Geographical area Food combinations Prohibited foods Food consumed during special occassions Cultural dimension in food Delicacy vs Disgust
Choice of Food related
utensils etiquettes
Leaving food Role of
on the plate conversation Delicacy vs Disgust It is well-known that grasshoppers and termites are considered a delicacy in many Asian and African countries, while in western countries, like Germany, they are normally looked on with disgust. Food related etiquettes
In countries like China, Japan and
Korea, chopsticks should not be kept upright in a bowl of rice. Choice of utensils
In Western countries, a fork and knife is generally used, in Japan,
China and Korea, use of chopsticks is prevalent, whereas in India and Africa, use of hands to eat food is encouraged. Leaving food on the plate Cooks from India or Italy might get offended if food is left on the plate. Whereas, in China, it is considered as an insult to finish the food completely. Role of conversation In some Southeast Asian countries it is considered polite to limit conversation during a meal, whereas in western countries, conversation during mealtime is very important. Conclusion
In the end, we can say that food functions symbolically as a
communicative practice by which we create, manage and share meanings with others. Understanding culture, habits, rituals and tradition can be explored through food and the way others perceive it. Hence, there is no culture without food. Journal Sapkota, S. Briene, J. E. Gwynne, J. Flood, V and Aslani, P. ‘Perceived impact of Nepalese food and food culture in diabetes.’ Appetite,113, (2017): 376-386.
INTRODUCTION: Consuming a healthy diet forms an important component of
diabetes management; however, adhering to a healthy diet is challenging. Dietary behaviour is often guided by socio-cultural, environmental and emotional factors, and not necessarily by physical and nutritional needs. This study explored Nepalese patients' perceptions of the impact of diet, diet management requirement for diabetes and how Nepalese food culture in particular influenced diet management.
METHOD: Interviews were conducted with Nepalese participants with type 2
diabetes in Sydney and Kathmandu; and data was thematically analysed. Diet was recognized as a cause of, and a key treatment modality, in diabetes. Dietary changes formed a major component of lifestyle modifications adopted after diagnosis, and mostly consisted of removal of foods with added sugar and foods with high total sugar content from the diet, and a reduction in overall quantity of foods consumed. RESULTS AND DISCUSSION: Perceived dietary restriction requirements created social and emotional discomfort to patients. Most participants perceived the Nepalese food culture as a barrier to effective diet management. Meals high in carbohydrates, limited food choices, and food preparation methods were identified as barriers, particularly in Nepal. In Australia, participants reported greater availability and easier access to appropriate food, and healthier cooking options. The socio-cultural aspects of food behaviour, mainly, food practices during social events were identified as significant barriers.
CONCLUSION: Although diet was acknowledged as an important component
of diabetes care, and most adopted changes in their diet post-diagnosis, effective and sustained changes were difficult to achieve. Future public health campaigns and education strategies should focus on improving diet knowledge, awareness of food options for diabetes, and effective dietary management. Article Chung, Kyung-Hae. Yang, Jeong hye. Shin, dayeon. Chung, Kyung Rhan. ‘Aesthetics of Korean foods: The symbol of Korean culture.’ Journal of ethnic foods,3, (2016):178-188
When travelers visit another country, one of the simplest avenues for them to experience the local culture is food. Unlike other cultural elements, many of which have become diluted because of globalization, native cuisines are still perceived as retaining the traditions, uniqueness, and diversity of individual cultures. It is more important than ever for people and countries to expand and preserve their respective cultural currencies. In this respect, taking a cultural approach to Korean cuisine is a fascinating and meaningful endeavor. Korean food has already become an excellent cultural product, which has caught the attention of the world, and it also has great future opportunity. An old Korean proverb says “What looks good tastes good.” In short, ancient Koreans carefully considered both the taste and visual appeal when preparing food. In the authors' opinions, not many cultures can match Korea's devotion to the aesthetics of its cuisine. Analyzing Korean food from an aesthetic standpoint, therefore, is an incredibly meaningful and fascinating endeavor. Considering their food, there are many great visual factors. For example, the natural colors of ingredients of Korean food contain beauty that is hard to find anywhere else. Moreover, the garnishes on top of Korean food can be an item of great cultural content. References • Rubery, A.C. ‘Food Identity and its Impact Upon the Study Abroad Experience.’ Journal of International Students, :6(4)(2016):1062-1068 • Stajcic, N. ‘Understanding Culture: Food as a Means of Communication’ Hemispheres. Studies on Cultures and Societies,28(2013):77-87 • Almerico, G. M. ‘Food and identity: Food studies, cultural, and personal identity.’ Journal of International Business and Cultural Studies, 8(2014):1-7 • Kittler, P.G., Sucher, K.P., & Nelms, M.N. ‘Food and culture.’Journal of International Business and Cultural Studies, 8(6)(2014):86-97 • Reddy, S. Anitha, M. ‘Culture and its Influence on Nutrition and Oral Health.’Biomedical & Pharmacology Journal,8(2015):613-620 • Park, S. Hongu, N. Daily, J.W. ‘Native American foods: History, culture, and influence on modern diets.’ Journal of Ethnic Foods, 3(2016):171-177 • Higgs, S. Thomas, J. ‘Social influences on eating.’ Current Opinion in Behavioral Sciences,9(2016):1–6 • Monaco, G.L. Bonetto, E. ‘Social representations and culture in food studies.’ Food Research International, 115(2019):474-479 • Boutaud, J.J. Becut, A. Marinescu, A. ‘Food and culture:Cultural patterns and practices related to food in everyday life.’International Review of Social Research, 6(1)(2016):1–3 • Kwon, D.Y. ‘Why ethnic foods?’ Journal of ethnic foods, 2(3)(2015):91 • Sapkota, S. Briene, J.E. Gwynne, J. Flood, V and Aslani, P. ‘Perceived impact of Nepalese food and food culture in diabetes.’ Appetite, 113, (2017):376-386. • Chung, K.H. Yang, J.H. Shin, D. Chung, K.R. ‘Aesthetics of Korean foods: The symbol of Korean culture.’ Journal of ethnic foods, 3, (2016):178-188 THANK YOU
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