Food is a tradition that is unique to each culture. I still remember how charcoals are the main energy source at my grandparent place and slowly, we progressed towards using gasoline to heat, cook and prepare foods. Preservation methods using salt, vinegar, sugar and yeast were used to create and preserved food such as sauerkraut and wines. That was the old days.
It is very sad that as a younger generation, I am not taught to continue this tradition as we transitioned to some of the better food technologies, where it only matter about convenience and fast. We were introduced with electrical cooking panel, electrical cooking ware and microwave that can cook within minutes. It is convenient, easy and less food preparation needed.
I cook food but in my own way- stir-fried with pre-made sauce that the Chinese uses but they barely taste like what my grandparent made. I am still glad that there are family food business that have preserved the cultural taste that might be forgotten by the new generation like myself. It might not be as authentic as it needs to be but it does its trick.Our generation have different demands towards taste and cultural foods.
In fact, most of my food are considered pre-processed such as tofu, dumplings, frozen buns etc. My food style are adapted towards my life style. The convenience factor with getting Ready to Eat Food from the store and microwave is all it takes. Restaurants are everywhere and ordering is never a problem. Do you agree we are less connected with traditional cooking?
Felicia Loo is a food science graduate from UBC. With an interest in food marketing, she explores how food products are created, marketed, and distributed toward an end users.
Tweet me @felicialoo. Visit me at www.felicialoo.com