Impact Of The Globalization Of The Chinese Hotpot

Name Tutor Course Date Chinese Hotpot Food is an imperative part of the cultural aspects upheld among different people in the world. The globalization phenomenon characterized by the increased movement of people has led to cultural exchanges among people from different regions. Resultantly, there are foods from different regions and cultures that have found their way to other places. Wu and Cheung show that the globalization of Chinese culture has been fundamental to the appreciation of their cultures and economic developments through food tourism (1). The Chinese hotpot is a delicacy originally and popularly consumed in China. What is the impact of the consumption of the Chinese hotpot within China and across the world on the social-economic aspects in its place of origin, China? The intent of this paper is to respond to this question and identify the cultural and social-economic impact of the globalization of the Chinese hotpot within China for the Chinese people, tourists and people consuming it across the world in a traditional Chinese way. Today, the Chinese hot pot is recognized and served across the globe in restaurants as well as homes and has become an imperative part of food tourism in China. The meal is served with a simmering metal pot with broth at the center of the table and raw ingredients are placed beside the metal pot. Subsequently, the people can add and cook whatever they want in the broth (Dillon). The hotpot’s history spans more than a 1000 years, making a significant aspect of the Chinese cultural heritage. Its origin can be traced back to the Sichuan people who hail from the Eastern parts of China. In the past, it was a popular cuisine during the winter, but recently it has become an informal meal that can be taken at any time of the year. Furthermore, it is an interesting meal when served to tourists in the country. The love for the hotpot among the Chinese and other people is not only because of its enticing flavor, but also offers an opportunity for people to socialize. As people gather around the table and add ingredients they want to the broth, they interact and have fun. Additionally, hotpot is loved for being a healthy meal. It is evident that nutritionist advocate for boiling food rather than flying (Xinhua). Also, through boiling, more nutrients are released from the ingredients into the broth. During the cold season, eating hotpot helps people to stay warm and it improves blood circulation. Another cultural significance for consuming it is increases perspiration during the summer, which helps to cool the body. The ingredients used in the hotpot can also help to alleviate some diseases such as cold, blocked sinuses, and headaches. Although there are varying accounts of the origin with some sources suggesting that it began in Mongolia, the hotpot has gained its cultural reputation as a Sichuan cuisine (Dillon). These insights are complemented by the study by Wu et al. that show there are about 67 spices used in the hotpot, some from China and others from other parts of the world. Notably, the Chinese hotpot is spicy and served hot like other cuisines from the humid and populous regions of China. The key flavoring ingredients for the broth include chili peppers and various pungent herbs and spices. In the...