Chap. 5 "Eating Cultures"
In this chapter, Uma Narayan discusses how the consumption, production and Westernization of "ethnic" food has further complicated the relationship between the colonizer and the colonized. She explains that the food of the colonized was often rejected by the colonizers that occupied the land, though their food in a much different form, was often incorporated in the diets of those living in the colonizers' country. She uses the example of the British converting curry to a seasoning powder while growing up, she knew curry as a mixture of spiced vegetables with rice. She emphasizes the distortion of food when incorporating "the Other into the self." In her mind, this also symbolically means Britain in a sense eating India. She also discusses how "ethnic restaurants" are viewed in the West as a place to get a cheap meal, tip poorly and contribute to Westerners' prestige and sophistication of cultural food knowledge.
How has globalization further complicated representations, relationships and cultural food products with the introduction of fast food restaurants in “third world countries?�