Evaluation of Food for Organic Food and Migrant- myassignmenthelp

Question: Discuss about theEvaluation of Food for Organic Food and Migrant Cuisine. Answer: Introduction This paper is concerned with the understanding of the Dandenong Market and its various features along with the current trends in the contemporary food studies. It discusses about the theoretical framework associated with the experience of food. Finally, there are discussions on the three concepts of food namely globalization of food, organic food and migrant cuisine. Description of the site visit Established in the year, 1866, Dandenong market is one of the oldest markets in Victoria. The Dandenong market is known for its vibrant and pluralistic culture. It provides a site for being a great family option. It boasts of variegated food stalls and there is food for every season. On Sunday, there is live music and cooking demonstrations. Apart from there is friendly produce and the availability of general merchandise. Dandenong market have a official website and they provide the options of food tours, food experiences and the availability of food guide. Apart from it official website, the Dandenong market has a Facebook and instagram account to connect with the customers. General information Food experience has been understood to be activities entailing food, dining, cooking and grocery shopping as envisaged by Henderson (2009). This experience also includes organization of food festivals. This can be witnessed in the case of the Dandenong Market. In the contemporary context, food and wine has great value for attracting the tourists and creating a memorable experience for them. With the globalization of food, there is a demand for exotic food by the consumers. The foodie millennials to promote their food habits is extensively using social media channels. There is a proliferation of food bloggers who visit different restaurants and places and introduce the general public to the world of food. Visitors these days prefer to choose destinations for the authenticity of its local cuisine that are enmeshed in traditional customs (Heasman and Lang 2015). Theoretical Framework Some of the theories to understand the relationship between food and generation of experience is conducting food events the are located at the intersection of the key elements related to event, tourism and food. Through these events, it is not just food but also the local culture of the community can be promoted. Food and drink festivals can become a through vehicle for food experience and attracting tourists towards the destination (Cavicchi and Santini 2014). According to Sim (2010), food festivals have the potential of social benefits by reconnecting the consumer to the local provenance through the conservation of food, tradition and the local landscape. Promotion of food experience through food festivals is meant provide an insight into the customs and heritage food for the visitors. Evidence of research Three concepts associated with food are globalization of food, organic food and migrant cuisines. The integration between two or more cultures led to the creolization of cuisines in gradual process. However, in the contemporary world culinary globalization occurs in two main ways. Firstly, it is directed through transactional organizations or the elite groups. Secondly, this happens from the below through popular culture and organizations. Organic food refers to the production of food without the adulteration of pesticides and harmful chemicals. Migrant cuisines have emerged from the extensive social networks of the migrants and their interest in retaining the recipe of home food during cultural exchange. Conclusion The paper began with the discussion of Dandenong food market and the attractions it ahs for the visitors. The emphasis on local food indicate that tourists want to experience the local cuisines and heritage food and through this get an insight into the local customs of the community. Finally, there is a discussion on migrant cuisines, globalization of food and organic food. References Heasman, M. and Lang, T., 2015.Food wars: the global battle for mouths, minds and markets. Routledge. Henderson, J.C., 2009. Food tourism reviewed.British food journal,111(4), pp.317-326. Santini, C. and Cavicchi, A., 2014. The adaptive change of the Italian Food Bank foundation: a case study.British Food Journal,116(9), pp.1446-1459. Sim, E.Y.S. and Wu, T.Y., 2010. The potential reuse of biodegradable municipal solid wastes (MSW) as feedstocks in vermicomposting.Journal of the Science of Food and Agriculture,90(13), pp.2153-2162.