Task

Exploring Food As Medium Of Culture 

Theory & practice 

Food is more than just a source of sustenance in every kitchen, street vendor's cart, and opulent banquet hall. It becomes a language that conveys people's customs, shared histories, and storiesc (Lin, et al. 2020). The delicate technique of sushi, the dancing spices in a curry, or the shared experience of breaking bread during a family meal all carry within them the essence of cultural identity.

This investigation explores the complex connection between cuisine and culture, concentrating on the photographer's perspective. Understanding the stories that are told on plates, in kitchens, and around dining tables is made possible by the shutter, which records the visual poetry of culinary creations (Mora, et al. 2020).

Moreover, here set off on a journey that honors the deep bonds that exist between people and cultures as well as the universal human experience that is represented in every dish through the visual medium.

With the help of investigation of food as a cultural narrative, photography proves to be a powerful medium due to its unmatched capacity to capture moments in time.

However, it is necessary to carefully select and arrange various media in a pleasing way to enhance the depth of the narrative want to convey (James, and Kengatharan, 2020). The foundational medium is the culinary arts, which introduced me to the world of traditional foods from various cultures.

In capacity as a photographer, lens becomes an engaging storyteller that goes beyond the bounds of the plate. Bright colors, complex textures, and creative presentations are all captured, allowing camera to create a visual dialogue between the viewer and the culinary creation (Lu, et al. 2020). This first-hand experience establishes the foundation for a deeper investigation. Here mainly combine digital storytelling and mixed media seamlessly with traditional photography. 

Moreover, explore the cultural significance woven into each dish in greater detail thanks to the extended canvas these additional mediums provide me. The goal is to share the hidden histories that are buried in every ingredient, dish, and cooking custom, going beyond the mere sense of taste (Azeredo, et al. 2019). The goal with this combination of media is to reveal the cultural stories that are woven into the very fabric of each culinary creation, rather than just providing an aesthetic feast.

In terms of photographic investigation, the core of artistic process is deciphering the deep cultural meaning contained in the domain of food. A culture's colorful past, changing present, and possible future paths are all told through the complex narratives that are woven from ingredients and recipes in each photograph, which acts as a dynamic portal (Xiang, et al. 2019). Here mainly go out on a visual journey to highlight the fascinating convergence of food and cultural narratives through lens.

In the vast tapestry of the culinary world, identity, migration, tradition, and fusion are explored through thematic undercurrents that are central to this investigation. In addition to simply showing dishes, these themes serve as guiding threads, creating a visual narrative (Rachão, et al. 2019). In the distinctive tastes and preparation methods that set one culinary tradition apart from another, identity emerges as a tangible force. 

Transcending borders and carrying stories of interconnected cultures, migration takes on the form of a visible journey. The hands that tenderly prepare time-honored dishes bring tradition to life and create a link between generations (Reddy, and van Dam, 2020).

Tradition is not just preserved in recipes. One way to illustrate the dynamic evolution of food cultures is through the harmonious blending of diverse culinary elements, or "fusion."

 The photographic journey encompasses a wide range of subjects. Traditional foods are the main attraction, and as seen through eyes, their intricate preparations reveal themselves in a way akin to a visual symphony (Motta, and Martín, 2021). However, this research goes beyond the plate. With the help of go inside the hands that create these culinary works of art, documenting the deft motions and rich cultural histories embedded in each action. 

The vibrant backdrop created by the bustling markets, where colorful ingredients are sourced, tells stories of trade, agriculture, and local specialties. In addition, perspective goes further to highlight the social aspects that contribute to food's ability to bring people together by capturing the shared experiences of eating together (Debru, et al. 2019). By doing this, it can be hope that use photography as a conduit, bringing the viewer closer to the many levels of cultural expression that are present in each shot. 

Ultimately, feel that food is a cultural ambassador and more than just a source of nourishment because of photographic journey. Here mainly want to show the complex stories and many dimensions that food embodies through themes and subject matter (Iranmanesh, et al. 2020). Moreover, want to invite people to experience a visual feast that transcends taste and gives them a deep understanding of the cultural narratives woven into every culinary creation.

The combination of theoretical understanding and real-world application becomes a guiding principle in artistic decision-making when it comes to investigating food as a cultural medium through photography (Maye, 2019). The theoretical foundations, which are derived from well-known food anthropologists like Claude Lévi-Strauss, Mary Douglas, and Priscilla Parkhurst Ferguson, create a conceptual framework that enhances the richness and significance inherent in every image.

A compass for navigating the visual landscape is provided by Claude Levi-Strauss's investigation of the structural and symbolic elements of food. Taking up his viewpoint, now see each dish as a cultural artifact with deep symbolic meaning, rather than just a simple culinary creation (Soorani, and Ahmadvand, 2019). Moreover, feel compelled by Lévi-Strauss's influence to look past the outward appearances of culinary traditions and explore their underlying structures, which reveal the intricate web of meanings woven into every ingredient, recipe, and presentation.

In the case of photographic practice is based on Mary Douglas's idea that food serves as a code that expresses social relations. Each composition is now a language that conveys social dynamics and cultural values rather than merely a visual depiction thanks to her theoretical lens (Ishangulyyev, et al. 2019). Thinking about the relationships, hierarchies, and cultural codes that food encapsulates, in addition to the tangible components within the frame, is prompted by Douglas's idea. It helps me focus on capturing the complex interactions between people, the sharing ritual in groups, and the cultural stories woven into these moments.

Priscilla Parkhurst Ferguson emphasizes how food can be a potent tool for defining and showcasing national identity, which adds another level of complexity to understanding of culinary nationalism. This realization motivates me to make deliberate decisions when choosing subjects, helping me to photograph dishes that represent their cultures. Under Ferguson's direction, every picture becomes a visual representation of the distinct culinary history that characterizes a neighborhood, a state, or a country.

The creative vision is not limited by the theoretical framework; on the contrary, it is liberated. It inspires me to look for deliberate compositions that go beyond simple beauty. Every picture becomes a deliberate narrative that captures the spirit of social interactions and cultural values. It is an endeavor to make the invisible threads of cultural narratives visible through the medium of food photography.

The photographic practice is guided by theoretical frameworks that shed light on the cultural aspects of subject matter, which derived from the works of Douglas, Ferguson, and Lévi-Strauss. The perspective on food looks past its immediate aesthetic appeal and explores the complex web of symbols and meanings that are woven into each culinary creation. The investigation into food as a cultural medium is elevated by this mutually beneficial relationship between theory and practice, which turns every shot into a profound visual narrative that conveys the complexity of social relationships and cultural identity.

In the complex dance between camera and the varied culinary tapestry, deep discoveries have emerged. Every image, a story captured in pixels, has come to symbolize the universal language found in food, a language that breaks down barriers of language and culture with ease. Through camera, food becomes more than just a source of nourishment—rather, it becomes a powerful tool for promoting diversity appreciation, empathy, and cultural awareness.

The transformative power of shared meals as a catalyst for unity is one of the most compelling findings in this visual exploration. Snacking together at a table breaks down barriers based on cultural distinctions and becomes a universally relatable human activity. I've captured the magic of these moments spent together through the lens, bringing to life the sincere bonds, the laughter, and the happiness that come from sharing a meal.

These visual tales highlight how food can foster community across national and cultural divides. The pictures capture the universality of the dinner table—a gathering place for a shared ritual amongst a diverse group of people, each with their background and tale to tell. In these situations, food serves as a bridge, a point of contact where individuals from different cultural backgrounds can come together and understand one another.

The lens also highlights the ability of food to act as a cultural diplomacy tool. Every dish takes on the role of a cultural ambassador, communicating in a language beyond words. However, photos highlight the diversity of cultures while highlighting their common humanity through the visual richness of culinary traditions. The camera, as tool of discovery, can highlight the nuances of cultural expression through food, fostering an appreciation for the unique narratives embedded in each cuisine.

Essentially, photographic investigation of food as a cultural medium reveals the profundity of food's capacity to transcend its practical use and serve as a medium for communal experiences. The main intention with these visual narratives is to make people aware of the common bonds that are made over a table, where food takes on symbolic meaning as a means of celebration, cooperation, and understanding. Thus, the lens becomes a storyteller that intertwines the strands of cultural richness into a visual tapestry, inviting everyone to partake in the communal feast of humanity, in addition to being a recorder of culinary aesthetics.

In the context of "Exploring Food as a Medium of Culture," audience participation is essential to deciphering the visual stories that photograph. Developing a visual symphony that speaks to foodies, culture vultures, and people who are curious about the intricate patterns of many societies is the main goal as strive to make work resonate with a broad range of viewers.

To create visual stories that cut across cultural boundaries, the universal ability of food to bring people together and celebrate diversity serves as the inspiration. The photographs take on a new meaning by highlighting this shared experience and acting as a visual passport that invites people to explore the cultural tapestry that culinary traditions have woven.

The fundamental problem of removing barriers is what photographic investigation is all about. The goal is to eliminate the imperceptible barriers that frequently divide societies and cultures through the lens. Through the shared experience of dining together, empathy and understanding are fostered. All of the photos represent the essence of common humanity and serve as a reminder of the connections that unite despite differences in geography and culture.

A window into worlds the viewer may not be familiar with is provided by the visual stories contained within each frame. Spices with their brilliant colors, cooking methods with their fine details, and the joy of sharing meals with others create connections between people from different backgrounds. The photographs function as visual ambassadors, conveying the idea that the table is a universal space where people can come together, appreciate differences, and celebrate commonalities.

The work becomes a dialogue-starting medium in the shared culinary experiences domain, encouraging viewers to consider their connections to food and culture. By using the lens, it helps to stimulate people's curiosity, pushing them to step outside of their comfort zones and embrace the variety of stories that food can tell. It is a call to embrace the distinct cultural narratives that food carries, recognizing the transforming power of shared meals that cut over linguistic and geographic barriers.  

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Literature Review

Almansouri, M., Verkerk, R., Fogliano, V., & Luning, P. A. (2021). Exploration of heritage food concept. Trends in Food Science & Technology, 111, 790-797. Available at: https://library.wur.nl/WebQuery/wurpubs/fulltext/540523 [Accessed: 08.12.23]
This journal critically explores the significance, trends, and consequences of heritage foods within contemporary culinary landscapes.

The goal of the author's thorough analysis is to examine the cultural, historical, and scientific aspects of heritage foods, with a focus on their conservation, evolution, and changing roles in the global food industry. Insights into the complex interactions between the past and present via heritage foods are the main goal, and issues like consumer choice, sustainability, and the maintenance of culinary traditions are all addressed. By exploring these areas, the author hopes to improve readers' comprehension of heritage foods and how they affect the dynamic field of gastronomy. This will allow the author to add insightful viewpoints to conversations about culinary traditions and methods.

Sharman, N., Wallace, C. A., & Jespersen, L. (2020). Terminology and the understanding of culture, climate, and behavioural change–Impact of organisational and human factors on food safety management. Trends in Food Science & Technology, 96, 13-20. Available at: https://clok.uclan.ac.uk/31170/1/31170%20Sharman%20Wallace%20and%20Jespersen%20Final
%20Accetped%20Manuscript%20TIFST%20December%202019.pdf[Accessed: 08.12.23]

The purpose of this article is to investigate heritage foods, looking at their cultural value, the impact of changing consumer habits, and any possible climate change ramifications. Demystifying the jargon related to heritage foods and figuring out how culture, environment, and changing consumer trends interact are the main goals.

The study also looks into how organisational and human factors affect food safety management in the context of heritage foods. The author hopes to further knowledge of the cultural, environmental, and safety implications of heritage foods by offering thorough insights into their complex nature. 

Kapelari, S., Alexopoulos, G., Moussouri, T., Sagmeister, K. J., & Stampfer, F. (2020). Food heritage makes a difference: The importance of cultural knowledge for improving education for sustainable food choices. Sustainability, 12(4), 1509. Available at: https://www.mdpi.com/2071-1050/12/4/1509/pdf[Accessed: 08.12.23]

This journal highlights the importance of cultural knowledge in improving teaching strategies and the role that food heritage plays in influencing sustainable food choices. It explores the notion that knowledge of and adherence to culinary customs can enable people to make sensible decisions about how much food to eat while also being environmentally conscious.

The journal makes the case that knowledge of traditional food practices helps promote more mindful eating habits since it acknowledges the inextricable connection between cultural heritage and sustainable decisions. It also implies that integrating cultural knowledge into instructional strategies can help students gain a better awareness of how their dietary decisions affect the environment, which will ultimately encourage them to consume food more sustainably and thoughtfully. Overall, the publication promotes the necessity of integrating cultural wisdom and culinary heritage.

Chen, P. J., & Antonelli, M. (2020). Conceptual models of food choice: influential factors related to foods, individual differences, and society. Foods, 9(12), 1898.

Available at: https://www.mdpi.com/2304-8158/9/12/1898/pdf[Accessed: 08.12.23]

The purpose of this journal is to investigate theoretical frameworks for food choice, clarifying significant variables in three main domains: foods, personal preferences, and society.

The journal carefully examines and synthesises the body of research that has already been done in order to provide readers with an advanced understanding of the intricate relationships between these variables and insights into the subtleties that affect people's food choices. The findings should contribute significantly to the field's understanding and serve as a roadmap for upcoming studies, plans of action, and campaigns that aim to empower people to make better-informed food decisions for themselves and the larger community.

Sulmont-Rossé, C., Drabek, R., Almli, V. L., van Zyl, H., Silva, A. P., Kern, M., ... & Ares, G. (2019). A cross-cultural perspective on feeling good in the context of foods and beverages. Food Research International, 115, 292-301. Available at: https://repositorio.ucp.pt/bitstream/10400.14/26611/3/20197086.pdf[Accessed: 08.12.23]

The goal of Food Research International is to investigate the complex interactions that exist between cultural quirks and people's perceptions of various foods and drinks. The journal endeavours to provide insightful information about the emotional aspects related to food consumption by means of a thorough examination of many viewpoints.

The book aims to expand understanding of how cultural variations influence people's attitudes towards food by delving into the emotional and cultural aspects of gastronomy. The journal fosters a comprehensive grasp of the complex dynamics that affect people's preferences, choices, and experiences with food in diverse cultural contexts by offering a platform for the advancement of knowledge in the domains of culture, emotions, and gastronomy. 

Kora, A. J. (2019). Leaves as dining plates, food wraps and food packing material: Importance of renewable resources in Indian culture. Bulletin of the National Research Centre, 43(1), 1-15. Available at: https://bnrc.springeropen.com/articles/10.1186/s42269-019-0231-6?trk=public_post_comment-text[Accessed: 08.12.23]

Here in this journal the researcher mainly investigates how traditional Indian cooking methods make use of leaves and other renewable resources. In the process, it sheds light on sustainable practices deeply ingrained in Indian heritage as it explores the cultural significance of leaves as food wrappers, dining plates, and packaging materials.

The journal aims to unearth the fundamental relationship between renewable resources and culinary traditions through an analysis of historical, cultural, and environmental perspectives, highlighting the significance of sustainable practices within the framework of Indian culture.

Pingali, P., Aiyar, A., Abraham, M., & Rahman, A. (2019). Transforming food systems for a rising India (p. 368). Springer Nature. Available at: https://library.oapen.org/bitstream/handle/20.500.12657/22829/1007333.pdf?sequence=1[Accessed: 08.12.23]

Here this journal mainly tries to analyze the changing structure of India's food systems critically and offer creative solutions. The goal of the journal is to investigate and promote the reform of food systems in India, which is rapidly developing.

Readers will discover a thorough examination of the opportunities and problems facing the Indian food industry today within its pages. In order to transform the nation's food systems, the author offers creative solutions to problems including sustainability, accessibility, and nutritional value. In the end, the journal is a call to action, asking the public, policymakers, and stakeholders to actively engage in creating a more equitable and resilient food ecosystem that can adapt to the changing needs of India's expanding population.

Pilcher, J. M. (2023). Food in world history. Available at: https://books.google.co.in/books?hl=en&lr=&id=deC3EAAAQBAJ&oi=fnd&pg=PT9&dq=Indian+food+culture&ots=ghy1SIn1V_&sig=3uosD1RCjRgIS5rbxQGeUDxwEB8&redir_esc=y#v=onepage&q=Indian%20food%20culture&f=false[Accessed: 08.12.23]

In order to explain the historical symbiosis between food and culture, the author conducts a thorough investigation into their interwoven narratives. In an effort to clarify the complex relationship between food and cultural identities, the journal explores culinary customs. In order to provide readers a more complex understanding of the intricate connection between food and global history, it aims to shed light on how these customs both influence and reflect cultural landscapes.

Finding the critical role that food plays in influencing historical occurrences, social structures, and international relations is the main objective. The author provides a comprehensive viewpoint on the complex effects of food on human societies by utilising an interdisciplinary approach that cuts beyond conventional disciplinary boundaries.

Manning, L., Luning, P. A., & Wallace, C. A. (2019). The evolution and cultural framing of food safety management systems—Where from and where next?. Comprehensive Reviews in Food Science and Food Safety, 18(6), 1770-1792. Available at: https://rau.repository.guildhe.ac.uk/id/eprint/16151/1/__filestore_profiles%24_Louise.Manning_Documents_Submitted_Under%20review_Evolution%20final_Final%20accepted%20manuscript.pdf[Accessed: 08.12.23]
A comprehensive analysis of the evolution and cultural context of food safety management systems is conducted in a journal article published in Comprehensive Reviews in Food Science and Food Safety. In order to examine the historical background of these systems and evaluate their applicability in a variety of cultural contexts today, the author takes a historical viewpoint.

Through examining these systems' evolutionary history, the research advances a thorough knowledge of their efficacy and cultural adaptability. This all-encompassing strategy not only clarifies the historical development of food safety management, but it also offers guidance on how to handle current issues and mould this vital field's future.

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Reflection

A rich tapestry of insights and discoveries becomes visible when one considers the investigation of food as a cultural medium via photography. First of all, it can serve as a language or a story.

Every dish tells a tale about the people, customs, and histories it honors in addition to the ingredients and methods of preparation. Through the lens of the camera, I can tell stories about the hidden histories buried in each ingredient and cooking technique, as well as to capture the visual poetry of culinary creations.

The impact of using photography as a medium has been especially notable. By capturing specific moments in time and establishing a visual dialogue between the spectator and the culinary creation, the camera turns into a potent tool.

Not only are the rich hues, complex textures, and imaginative presentations beautiful features, but they also serve as symbols of cultural identity. Through the lens, the visual richness of culinary traditions becomes a universal language that transcends language, encouraging an appreciation for the distinct stories that are ingrained in each cuisine.

The investigation has been enhanced by the use of a variety of media, such as mixed media and digital storytelling. It has made it possible for me to learn more about the cultural significance ingrained in every dish.

By expanding the canvas, I can offer a more thorough comprehension of the hidden stories behind every culinary creation. This multi-dimensional approach aims to engage the audience on both sensory and intellectual levels, inviting them to explore beyond the plate.

A framework for visual storytelling has been made available by the culinary world's thematic investigation of identity, migration, tradition, and fusion. With every shot, a conscious narrative capturing the essence of interpersonal relationships and cultural values is created. It does more than just present food; it emphasizes how people interact with each other, how traditions are kept alive, and how food cultures are constantly changing.

The convergence of various cultural narratives through food is witnessed by the lens.

The creative process has been guided and enhanced by the theoretical foundations derived from the writings of food anthropologists like Priscilla Parkhurst Ferguson, Mary Douglas, and Claude Lévi-Strauss. My understanding of food has changed as a result of Lévi-Strauss's structural and symbolic analysis of it; now, I view every dish as a deeply symbolic cultural artifact.

Douglas's theory that food serves as a code for social relations encourages attention to the complex relationships that take place inside the frame. Another layer is added by Ferguson's focus on culinary nationalism, which encourages deliberate choices in the representation of foods that stand for cultural identity.

That being said, thinking back on the theoretical underpinnings is liberating rather than restricting. Food photography, encourages the pursuit of thoughtful compositions that transcend mere beauty to reveal the unseen strands of cultural narratives. The interplay between theory and practice transforms each image into a profound visual story that explains the complexities of cultural identity and social relationships.

Findings regarding the transforming potential of communal meals as a unifying force are particularly noteworthy. Barriers based on cultural differences are broken down as the camera witnesses the magic of moments spent together over a table. Sharing a meal becomes a powerful tool for fostering community across national and cultural boundaries because it is universally relatable. 

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Reference List

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Debru, J., Brand, C., Armendáriz, V., Armenia, S., Atzori, A.S., Cohen, N. and James, P., 2019. Theoretical approaches for effective sustainable urban food policymaking. In Designing Urban Food Policies: Concepts and Approaches (pp. 75-105). Cham: Springer International Publishing.
Iranmanesh, M., Mirzaei, M., Parvin Hosseini, S.M. and Zailani, S., 2020. Muslims’ willingness to pay for certified halal food: an extension of the theory of planned behaviour. Journal of Islamic Marketing, 11(1), pp.14-30.
Ishangulyyev, R., Kim, S. and Lee, S.H., 2019. Understanding food loss and waste—Why are we losing and wasting food?. Foods, 8(8), p.297.
James, R. and Kengatharan, N., 2020. Exploring the effect of Covid-19 on small and medium enterprises: Early evidence from Sri Lanka.
Lin, D., Liu, Z., Shen, R., Chen, S. and Yang, X., 2020. Bacterial cellulose in food industry: Current research and future prospects. International Journal of Biological Macromolecules, 158, pp.1007-1019.
Lu, H., Lou, H., Hu, J., Liu, Z. and Chen, Q., 2020. Macrofungi: A review of cultivation strategies, bioactivity, and application of mushrooms. Comprehensive Reviews in Food Science and Food Safety, 19(5), pp.2333-2356.
Maye, D., 2019. ‘Smart food city’: Conceptual relations between smart city planning, urban food systems and innovation theory. City, Culture and Society, 16, pp.18-24.
Mora, O., Le Mouël, C., de Lattre-Gasquet, M., Donnars, C., Dumas, P., Réchauchère, O., Brunelle, T., Manceron, S., Marajo-Petitzon, E., Moreau, C. and Barzman, M., 2020. Exploring the future of land use and food security: a new set of global scenarios. PloS one, 15(7), p.e0235597.
Motta, R. and Martín, E., 2021. Food and social change: Culinary elites, contested technologies, food movements and embodied social change in food practices. The Sociological Review, 69(3), pp.503-519.
Rachão, S., Breda, Z., Fernandes, C. and Joukes, V., 2019. Food tourism and regional development: A systematic literature review. European Journal of Tourism Research, 21(1), pp.33-49.
Reddy, G. and van Dam, R.M., 2020. Food, culture, and identity in multicultural societies: Insights from Singapore. Appetite, 149, p.104633.
Soorani, F. and Ahmadvand, M., 2019. Determinants of consumers’ food management behavior: Applying and extending the theory of planned behavior. Waste management, 98, pp.151-159.
Xiang, H., Sun-Waterhouse, D., Waterhouse, G.I., Cui, C. and Ruan, Z., 2019. Fermentation-enabled wellness foods: A fresh perspective. Food Science and Human Wellness, 8(3), pp.203-243.