Eats postmodernism

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Publish Date: 2005-12-01
Features: When diet meets postmodernism, all taste will change. The term "postmodernism" is often associated with neon-lit, dazzling glass buildings reminiscent of Las Vegas-style architecture, or as Mr. Dai Yao Dong refers to it as "McDonald's" and "KFC" culture, two food trends that have "surged forward, surpassing the Eastward arrival of Mr. De and Sai during the May Fourth Movement," overturning and shattering traditional dietary culture with a raw beef patty sandwiched between two slices of bread, topped with onions and pickles. The author, a "foodie," includes the following notable figures: Leo Ou-fan Lee, Jean-Luc Nancy, C. T. Hsia, T. J. Chung, E. C. Y. Chen, Chia-ting Lin, Michael Berry, Paul R. Katz, Chen Tseng-chieh, Jiao Tong, Lillian Lee, Zhang Xiaohong, Zheng Peikai, and Lim Hwee Hui.
Diet leads to new social development and interpersonal relationships, and literature and film often depict this through the lens of food and immigration, showcasing the integration of social structures, finance, information, technology, sports, entertainment, and healthcare systems. In a postmodern context, observing food literature and recipes allows us to reflect on common ecological and social issues through the lens of gastronomy. In this way, we will further discuss how postmodern dining can, to some extent, alleviate and mitigate societal anxieties.
—Liao Binghui
"Eating" has gradually become a symbol of taste and identity in daily life, from a one-yuan stinky tofu to a tens of thousands of yuan bottle of wine, converging on our dining tables, creating elegance and vitality that inspire us. Spices, nostalgic foods, and minority ethnic issues can all burst with life from a pot or bowl, presenting a postmodern landscape. The author, with expertise spanning both East and West, cites a wide range of sources, placing food phenomena within a postmodern context and offering insightful interpretations. From the shift in food literature perspectives to postmodern dining philosophy, from recipe and spice tourism to culinary arts, ethnic and diverse recipes, nostalgic cuisine, and the eroticization of food, the author traces the cultural evolution of diet in a postmodern context.