The politics surrounding food is not as subtle as some of us think. In fact, the food we consume can almost accurately tell others about who we are– our “socio-class”, our wealth, our education, our religion and beliefs, interpersonal ability etc. Whether we consciously think it or not, food is a status symbol.
On a slightly different note– this week's interesting read was Mandy Thomas' Transitions in Taste in Vietnam and Diaspora. I haven't had the privilege of having Vietnamese friends as yet so, besides loving their cuisine and a little read on the diaspora, I have very little knowledge about Vietnamese social culture. In my opinion, Thomas' work cleverly explores the Vietnamese "socio-culture" change in relation to the diaspora by illustrating how the Vietnamese flavours have evolved as meal times, for the new generation, become more socialised. I've never been to Vietnam but have always wondered (whenever having steaming hot combination beef pho with floating red cut chilli) what it would feel like to be having that meal on Vietnamese soil, in a little shack by the Mekong river. Would the flavours, serving size and presentation be the same, better or worse? In most of the Vietnamese restaurants I've patronised here in Perth, I can see that time has been invested into not just the cooking of the meal but also the presentation. Something that a sole hawker of a street-side stall in Vietnam, serving tens of patrons every hour (maybe even every half hour)– I'm assuming– would not be doing. So in a way, the presentation of Vietnamese cuisine served here in Perth has been "westernised"– a signifier of the transition of socio-culture in Vietnamese cuisine. Vietnamese cuisine is not the only one, I've seen similar transitions in cuisines from other cultures, including mine. For instance, pais (Portuguese baked fish in Kristang) has been for generations cooked in banana leaf. Due to the scarce availability of banana leaves in Perth (not many Asian shops order them in) and convenience, my mother and I have been substituting them with aluminum foil.
There is this magnificent restaurant in Leederville, serving gastronomic Eurasian Portuguese and "Malaccan" cuisine, that still use banana leaf to cook their dishes.
Anyway, reading Thomas' cross-cultural analysis, I was taken back in time to my own transition in culinary experience.
It was that time of the week again. Japanese night.
Even before I sat down, my eyes were already fixed on a plate of sushi, that was probably on its umpteenth round on the slow-moving conveyor belt. I'm able to recognise that hue of orange even from a mile away, every time. Plate in my hand, as I removed the translucent cover. The welcoming sight of glistening and plump roe on rice that's wrapped in contrastingly dark green compressed seaweed, made me salivate. It's been more than a decade, and nothing's changed. It felt like I was 12 again, just about to have my first sushi. And the world paused for a moment. The popping sensation of the tiny bubbles of roe in my mouth, and the distinct taste of moistened seaweed. Mmm.. Seaweed. Rewind.
Brought up in a Muslim household (even though we are not religiously staunch), when we were children, my parents used to control what my siblings and I ate: no consumption of non-halal food. It was like in a maximum security food prison, as Mama (with a pleasant smile on her face) searched our school bags and uniform pockets the very second we got home, in case we had secretly stashed “prohibited” supplies. Till today, I still wonder in amusement if Mama expected to find anything. I guess those bag checks were implemented as a deterrent. However, at the age of 10, I started forming a palate for experimenting new flavours. To cut a long story short, I got into trouble for a) successfully “smuggling” dried seaweed (the one used in sushi-making), b) eating it secretly in my room, and c) giving my brother some!
Over the years, as my parents became more exposed to the wonders of the culinary world, their food restrictions lax. Hence, my first sushi experience at the age of 12 (yet for most 12 year old girls in Japan, it is part of a staple meal). Nowadays, as I share my plate of roe sushi with my other half, I couldn't help but reminisce about the day marked as the start of my culinary independence and freedom.
Reference List
Thomas, Mandy. 2004. Transitions in Taste in Vietnam and the Diaspora. The Australian Journal of Anthropology, 2004: 15 (1) Academic Research Library