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Changing Tastes: How Globalization Is Shaping Regional Cuisines - Culinary Innovation and Fusion Cuisine, Variety, and Availability of Ingredients
Abstract
Culinary practices are fast spanning boundaries in the age of globalization, no longer limited to their original locations and culture. There are no limitations of food choice including regional and international. The current study explores the relationships between cultures and transforming traditional culinary practices with reference to affected regional cuisine v/s globalization. This study explores the ways in which food production, consumption patterns are impacted by globalization, clarifying the complex dynamics at work by a detailed analysis of previous research worldwide. It also investigates the potential and problems this phenomenon presents, cultural appropriation, and sustainability of regional dishes. Knowledge of the intricate relationship between regional cuisines and globalization would help food sector stakeholders negotiate the changing terrain of culinary diversity. The study will also explore the positive impact of globalization on regional foods preparation techniques adopted universally and liked by tourist visiting internationally.
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