Exploring the Impact of Globalization on South Australian Cuisine

Globalization and the current development of information and communication technologies (ICTs) have had a profound impact on the culinary landscape of South Australia. As part of a global nutritional transition, the consumption of foods high in fat and sweeteners is increasing across the developing world. This shift, which has been linked to the rapid rise in obesity and chronic diseases related to diet around the world, is rooted in the processes of globalization. Globalization affects the nature of agri-food systems, thus changing the quantity, type, cost and convenience of food available for consumption. It is essential to understand the connections between globalization and the nutritional transition to help policy makers create policies, including food policies, to address the global burden of chronic diseases.

While this topic has been widely discussed, tracing the specific pathways between globalization and dietary change remains a challenge. In Australia, the influx of people from different national backgrounds has had a major influence on Australian cuisine, making it one of the most diverse cuisines in the world. While cuisine from other parts of the world mixes with indigenous Australian food, some indigenous cuisines still retain their unique values. Commercial gardeners have traditionally played an important role in Australia's food needs, and by the late 19th century, labour-intensive agriculture had become associated with China in many towns and cities in Australia. Today, Australian cuisine reflects cultural diversity as there is a wide range of new foods, products and flavors.

In general, the impact of British tradition can be seen in every aspect of Australian cuisine, such as Australian meatloaf, roasted dinners and French fries with 26% fish being very popular. For more than 200 years, the cultures of diverse people who moved to Australia from around the world have expanded contemporary Australian cuisine. Today's Australian cuisine is characterized by an influx of people from different cultures. Australia has one of the most extraordinary varieties of food ingredients in the world. In addition to the Anglo-Celtic cuisine introduced by British colonists, cuisines from Germany, China, Italy, Greece, Thailand, Vietnam, Lebanon and Malaysia have also had a strong impact on modern Australian cuisine.

In general, the multicultural influx of people from other parts of the world who settle in Australia greatly influences contemporary Australian cuisine. During springtime there is a wide variety of Australian cuisine available including cabbage, mushrooms, leek, cauliflower, spinach, beetroot, artichoke, rhubarb and peas. In South Australia specifically there is a wide variety of foods available such as Aprosciutto in Western Australia, chevre in Queensland and brie and cold-pressed olive oil. Therefore, future research on this topic could further explore how different cultures have impacted Australian dietary practices as well as how dietary practices might differ between Australian subcultures.

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