An Analysis of Globalisation's Influence on Gastronomy and Slow Food

This essay delves into the multifaceted effects of globalisation on gastronomy, exploring the concepts of homogenization and heterogenization in food consumption and culture. It examines how globalisation has altered food supply chains, influencing the availability and popularity of various foods, while also considering the economic impacts on local producers like quinoa farmers in Peru. The essay further analyzes the contrasting forces of convergence and divergence in consumption habits, including the spread of global brands like McDonald's and Starbucks. It also explores the World Culture Theory, and the Slow Food Movement's response to globalisation, emphasizing the movement's aims to defend regional traditions, protect biodiversity, and promote sustainable food practices. The essay highlights the activities of the Slow Food International Association and the significance of its local convivia in realizing the movement's values. Overall, the essay concludes that globalisation both produces homogenization and, concurrently, offers a drive for changing the nature and significance of the local, thereby engendering heterogenization.

Running head: GASTRONOMY
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Homogenization and heterogenization
In the present ‘nutrition transition’, consumption of high-calorie, nutrition deprived
foods and sweeteners have been increasing all across the developing world. The change in
nutrition level illustrated in the increasing rise of obesity as well as diet related chronic
illnesses across the world has been rooted in the process of globalisation. The following essay
will underpin aspects of homogenization and heterogenization associated with food
consumption and culture.
The effect of globalisation on nature of food supply chain has altered the quantity,
type and most importantly popularity of foods available for consumption process. Moreover,
the major benefit of globalisation is associated with the distribution of agricultural and
production practice and subsequently augmented the efficiency of food production across
borders (Hassi and Storti 2012). Furthermore, rate of child malnourishment continues to be
low and still in decline which have been attributed to a global modernisation of agriculture as
well as food production.
Global food supply chain and quinoa is ideal example for global food distribution.
Not only the Peruvian farmers are economically exploiting on this global food distribution
but the local financial system has been reinforcing with the success of quinoa farming with
utmost purchasing power.
The major competitive forces released as with the impact of globalisation facilitate
not only union in consumption habits like Coca-Colonization, but further reflects the
adaptation to products targeted at varied niche markets. However, Mak, Lumbers and Eves
(2012) have noted that such convergence-divergence between high-low income groups.
Even though, Hassi and Storti 2012 have noted that globalisation for majority of the
part instigates from Western nations, there can be a rejection to the notion that this
phenomenon takes into account homogenization of world cultural patterns resulting in single

2GASTRONOMY
method of exchange among the latter. In broader sense, homogenization develops the
likelihood that cultures can be influenced by more dynamic cultures. Such a perspective is
illustrated in models of Global Culture, Americanization as well as the McDonaldization
theory.
With globalisation, varied cultural groups develop into heterogeneous bodies owing to
the divergences required by their environment for adjusting to the requirements of the latter.
Furthermore, heterogenization further called labelled differentiation links to the obstacles
which circumvent distribution which would contribute to differentiation of cultures.
Power of homogenization in globalisation is understood as a threat to the close
association between food and place or ‘taste of place’ or ‘terroir’. Market liberalisation and
foreign direct investment serve as contributory factor to the homogenising part of consumer
food consumption. For example, around 31,900 McDonald’s outlets are found in over 100
nations across the world and around 4,500 Starbucks global stores in nearly 43 countries
outside the United States. At this juncture, it has been noted that food corporation are
universal as individuals prefer to have same burgers, pizzas and colas which have eventually
turned into world cuisine (Hassi and Storti 2012).
World culture theory reflects conflicting ‘two-way’ perspective which underpins the
fact that augmented interactions between globalisation and localisation which result in
heterogenisation. For instance, the way McDonaldisation has altered the culinary ‘habitus’ of
Israel explains the structure of disposition toward action that is evocated inwardly or
outwardly.
To conclude, globalisation gives major impact on local gastronomic identity and
appearance. Thus, it has been noted that globalisation produces homogenisation and
concurrently offers drive for changing the nature and significance of the local thus
engendering heterogenisation.

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Slow Food Movement
Slow food movement associates with the individuals’ needs and purposes and intends
to be attained by or within the initiative. Considering the reasons which stimulate slow food
associates to engage into the initiative, academicians underline the plurality of aims which
most of them tend to share from a simple benefit for healthy lifestyles to volunteering in local
initiative or alter the food system (Jones et al. 2003). The following essay aims to evaluate
Slow Food Movement related to food consumption in recent times.
Irrespective of counter movement, slow food pioneers tend to strategically evade
confrontation discussions aimed at multinational organizations. Moreover, they suggest a
challenge fast food by establishing understanding of value of traditional food.
Slow food movement with its initiation by Carlo Petrini in the 1980s fundamentally
aimed to defend regional traditions, good food along with gastronomic satisfaction with slow
pace of life. The main factors of slow food movement relates to the safeguard and support of
local communities which play vital role in supporting sustainability (Viassone and Grimmer
2015). The factor of overpowering the continually prevailing agro-food business model along
with the conservative methods to sustainability has instigated the rise of slow food
movement. The foundation of slow food movement is taste education, protection of
biodiversity and interaction between food producers. Additionally, the philosophy of slow
food movement visualizes a world where all individuals will have the access to food and
obtain satisfaction which will subsequently be beneficial for the planet.
The Slow Food International Association is chiefly coordinated by an International
Council and directed by an Executive Committee with Carlo Petrini, the President of Slow
Food. The Executive Committee in the Slow Food International Association serves as the
highest institutional governing body comprising of all appointments held for a four-year term.

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Primary activities of Slow Food International Association involve safeguard of
endangered foods as well as protecting gastronomic behaviours with biodiversity projects.
Additionally, providing knowledge regarding the pleasure of food and ways to make good,
clean and fair choices through food and taste education are involved in their activities.
Slow Food Projects in Cuba has expanded with Country's First Earth Market which is a
commemoration for the Kurtovo Tomato Presidium.
To conclude, the convivium activities of Slow Food International Association are
highly imperative to the Slow Food Movement as they turn its values in reality. The projects
organized by local convivia ranging from the agriculture market in Beirut, Lebanon to the
partnership program between Madison and the USA are centres where associates have set up
discussion forum and subsequently share the desire which binds the entire Slow Food
network.