A Study On Food And Culture Of New Zealand †MyAssignmenthelp.com

Question: Discuss about the Study On Food And Culture Of New Zealand. Answer: Food and culture of New Zealand Culture of New Zealand is largely influenced by the western countries and its reflection is seen on its food culture. According to Food Culture and Tradition, (2018), dairy products, especially, milk is very famous in New Zealand. From fruits to seafood and deserts, diversity is seen among New Zealand food habits. Roasted lamb is also an absolute delicacy of most New Zealanders. Sugar is largely consumed in this region. New Zealanders are passionate about desserts and candies and especially about kiwi. Cheese with wine deserves mention while describing food of New Zealand. New Zealand follows mainly British cuisine, whereas Indian food is quite different. Indian cuisine is generally vegetarian. However, in some regions, non-vegetarian foods are observed. Variety of spices is used in most places in India. Generally, Indian food is considered as spicy, which is completely different from New Zealand cuisine. New Zealand food culture can be distinguished from Indian food culture in terms of diversity. Different states of India offer different variety of food (Timothy, 2015). For instance, South Indian cuisine is completely different from North Indian cuisine. In contrast, New Zealand cuisine is moreover same throughout the country. People often have a negative perception towards the food culture of a foreign culture or country. However, one needs to explore the food culture of that country. For instance, mostly Indians perceive that the food culture of New Zealand is not good as Indian Cuisine. Since Indians love curry, they often fail to appreciate New Zealand delicacies like Kiwi burgers, Pavlova and Hokey pokey. However, after exploring the New Zealand cuisine, most Indians like it. References Food Culture and Tradition. (2018).New Zealand Foods. [online] Available at: https://www.food-links.com/new-zealand-foods/ [Accessed 22 Mar. 2018]. Timothy, D. J. (Ed.). (2015).Heritage cuisines: Traditions, identities and tourism. Routledge.