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1a) Give 1 example of Cultural Homogenisation in Food.

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1a) Give 1 example of Cultural Homogenisation in Food.

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the dominance of the American entertainment industry has not been welcomed by all. Reasons include perceptions of American influences to be threatening local culture, language and local entertainment industry.

For instance, France has voiced its concern with American films dominating the European film industry on numerous occasions. This concern extends to other foreign cultures and can be seen through the restrictions France places on foreign media in its entertainment industry. Two such rules are that 40 per cent of the television programmes must be in French and television programmes of non-European origins cannot exceed 40 per cent of the programmes screened in the country.

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1b)Why is this considered as Cultural Homogenisation?

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1b)Why is this considered as Cultural Homogenisation?

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1c)Give 1 example of Cultural Homogenisation on Entertainment

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1c)Give 1 example of Cultural Homogenisation on Entertainment

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1d) Why is there negative cultural impact of globalisation on entertainment? Why is there local resistance?

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1d) Why is there negative cultural impact of globalisation on entertainment? Why is there local resistance?

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Cultural homogenisation is the process of a foreign culture influcencing one culture in a way that the influenced culture becomes more similar to the foreign culture

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homogenisation food : mcdonalds, kfc, starbucks
homogenisation entertainment : netflix, disney+, bbc news

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1a) an example of cultural homogenisation on food is mcdonald’s , starbucks

1c) an example of cultural homogenisation on entertainment is netflix and disney+

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consumption of american fast food in the middle east

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example of cultural homogenisation on food

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example of cultural homogenisation on food

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for example, since the introduction of the American fast food company McDonald's, locals in Singspore are now more inclined to eat food from foreign cultures.

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1d) negative impact could be the bad influences from entertainment. for example, games that advocate violence and terrorism. 😱😱

there was one recent case of such thing happening.
https://www.channelnewsasia.com/singapore/internal-security-act-isa-self-radicalised-singaporeans-students-detained-islamic-state-al-qaeda-roblox-3292691

so scary!!! games are bad, they make people violent!!!! 😢😨

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cultural homogenisation is the spread of culture throughout a certain place, can be in terms of ideas, practices etc.

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One example of cultural homogenisation in food:
Local supermarkets like Fairprice and Giant have see an increase in their stock of South Korean food products. From having only 200 types of Korean products in 2008, Fairprice had over 40o types is 2013

One example of cultural homogenisation in culture:
Proportion of worldwide entertainment revenue generated by the USA is 70.8% as compared to 29.2% by the world. American films are screened across the world, in Singapore most movies screened in cinemas are American films

This is because our local cultures are being changed by foreign culture, becoming similar to foreign culture and our preference of food and entertainment is becoming similar to them

There is some negative local response because of some reasons such as perception of American influence to be threatening local culture, language and local entertainment industry. The relationship between foreign and local culture is often dynamite as both can influence each other

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A homogeneous societal culture is one in which the shared meanings are similar and little variation in beliefs exist

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cultural homogenisation is the process by which local cultures are changed to foreign cultures to become more and more similar with aspects of foreign cultures

this is considered homogeneous because they have set up their stores and services in many regions of the world. like every 14.5 hours, a new mcdonald's outlet is being opened. there are more than 36000 outlets worldwide in over 100 countriees. people all around the world are able to have access to mcdonald’s. as of early 2020, starbucks operates over 30000 locations in more than 70 countries.

it’s considered homogeneous also because you can watch the shows produced by different countries at different parts of the world. like we can watch anime which is produced in japan, right here in Singapore!!!!!  😮😮😮

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why is this considered cultural homogenisation 

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why is this considered cultural homogenisation 

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this is cultural homogenisation because other foreign country's cultures are causing our country's to change. This resulted in our country's cultures being similar to theirs.

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cultural homogenisation on food is mcdonalds, starbucks

cultural homogenisation on entertainment is netflix

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one example of cultural homogenisation for food is the widespread consumption of American fast food, such as Macdonald's, in the rest of the world, such as the middle east.
one example of cultural homogenisation for entertainment is how many Hollywood movies and luxury brands are seen all over the world

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one example of cultural homogenisation on entertainment 

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one example of cultural homogenisation on entertainment 

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For example, US hollywood movies are getting more and more popular. Many people do not like the fact that US movies are taking over the entertainment platform. However, the movies made by Hollywood were unique and entertaining, thus causing it's popularity to expand all around the world.

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an example of cultural homogenisation on food in singapore is the popular dish “ nasi lemak “ which is a traditional malay dish thats consists of coconut rice with sambal and fried chicken and fried anchovies and cucumber and over the years the nasi lemak has been a popular dish in singapore and has been adopted by other cultures and tweaked with different variations and ingredients like chinese style sausages that chinese hawkers use or the indian stall holders using indian style curry dishes to suit their cuisine so it has become popular everywhere you go and enjoyed by people no matter their cultural background and this exemplifies cultural homogenisation in food as this dish has been evolved by different cultures and results in a fusion of a dish that is unique to singapore 👍👍

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it is the process which the values of a foreign culture influences the local culture greatly such that it our culture adapts to it

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Cultural Homogenisation:
eg in food: Mcdonald's, Starbucks
eg. in entertainment: Hollywood, netflix, youtube,tiktok/musically :))

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one example is Starbucks corporation, which as of early 2020, the company operates over 30,000 locations worldwide in more than 70 countries

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it is the process where the values of the foreign culture influence our culture to be similar to the foreign culture

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Q2) mcdonalds and starbucks. it started from america but more outlets opened around the world.

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cultural homogenisation is when local cultures are changed by foreign culture to become more similar with aspects of foreign culture .

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1 entertainment example are movies that have actors from different races.

one example of cultural homogenization in food are those fusion food restaurants that mix different types of food from different races and cultures.

These are considered cultural homogenization as it is the mixture of different cultures whether that be in a show or on a plate

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the introduction of foreign culture that influences local culture to turn similar to the foreign culture

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E.g of homogenisation (food):
McDonalds, Starbucks, KFC,
7eleven, Japanese food

E.g of homogenisation (entertainment):
Hollywood, YouTube, Netflix, TikTok, Instagram

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this is cultural homogenisation because the introduction of these foreign cultures to a country causes people to be inclined to try it. the growing popularity of these foreign cultures influences the country's culture to become similar to the culture of the foreign countries

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Eg. in food
Starbucks, Macdonalds
Eg. in entertainment
Hollywood, Netflix

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Entertainment: tiktok Netflix YouTube Instagram disneyplus

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Entertainment: tiktok Netflix YouTube Instagram disneyplus

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example of cultural homogenisation in food? why is it considered cultural homogenisation?

- starbucks coffee company is one of the largest coffee chains globally.  each year, its near identical stores serve cups of near identical coffee in near identical coffee cups to hundreds and thousands of people. it is easy to see this as homogenisation in terms of loss of diversity, identity or the westernisation of society. we will fare in a world that is increasingly bringing together people from different cultural backgrounds and traditions. starbucks has been seen to have influenced local cultures to be similar to that of american culture

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Q3) Netflix. Netflix is a streaming service that offers a wide variety of award-winning TV shows, movies, anime, documentaries, and more on thousands of internet-connected devices. You can watch as much as you want, whenever you want – all for one low monthly price. Originated in America

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The Cultural homogenization Is a process in which a dominant culture invades or captures a local culture, returning to homogeneous society. That is to say, that their customs, ideas or values ​​are transformed, being able to cause the loss of their identity to adopt or assimilate a more global culture.

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Q2) McDonald’s creates cultural homogenization because the corporation has the power to dictate how everybody consumes their products. McDonald’s controls the eating patterns across the world, by essentially offering the same menu to everybody. This inherently eliminates cultural diversity and creates an unhealthy homogenized global culture created by McDonald’s, that promotes unhealthy eating habits, cheaper foods, quantity over quality and easier alternatives to traditional foods.

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it is considered cultural homogenisation as the introduction of these foreign cultures like starbucks encourages people to try it, making it part of their culture. with these additions, it would influence the locals culture to become similar to foreign culture.
then, for entertainment, channels like netflix allows people of different country to come together and watch a show of the same culture, allow them to be influenced by the shows culture.

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an example of homogenisation on entertainment in singapore is the wisespread popularity of western shows or movies or music and with the thriving media industry in singapore makes us the largest consumer of western media in southeast asia and popular western shows like f.r.i.e.n.d.s or marvel movies as well as game of thrones are widely watched in singapore and become a cultural landscape here and western music such as hip hop and rock music genres are popular and have influenced various local music scenes .. the popularity of western media in singapore can be attributed to various factors including the availability of these media shows and music through streaming apps and etc the widespread consumption of western media has led to homogenisation of cultural practices and ideas in singapore as western cultures values and norms are absorbed and incorporated into local cultural practices ..

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3) One homogenisation in entertainment is kpop.K-pop is Korean pop which started in Korea since 1990s.It became even more popular worldwide at ever since PSY a kpop artist released a song name Gangnam style in 2012.Despite kpop being Korean pop but it is very well liked worldwide.In fact many people from all across different country started copying and mimicking the kpop idols make up, dressing style and etc.This shows how despite people are in different country,they are adapting and are becoming similar to other culture.Such changes are becoming more and more prevalent and obvious between people

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Starbucks corporation is the largest coffeehouse chain of coffeehouses, and the company operates over 30000 locations worldwide in more than 70 countries. Each year, it’s near identical stores serve cups of near identical coffee in near identical cups to hundreds of thousands of people

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an example of cultural homogenisation in entertainment?

- there are various genre's of music such as salsa, which is Latin American music genre which originated from new york, is a mixture of foreign afro-caribbean musical influences and north american jazz and rock.

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We have kueh appreciation day as the presence of local food cultutes shows that locals have embraced some aspects of these foreign influences. Having this activity can build awareness and give appreciation to the kueh producer ane culture.
L2/3-4

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https://slowfood.sg/kueh-appreciation-day/
link for kueh appreciation day

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Kueh Appreciation Day 2019

Kueh Appreciation Day celebrates Singapore's rich and varied traditional sweet and savoury kuehs, as well as their makers. Expect an assortment of delicious kueh crafted by local artisans spanning many of Singapore's communities: HarriAnns (Peranakan), Kuehs and Snacks (Teochew), Mary's Kafe (Eurasian), Hainan Xiao Chi (Hainanese), Pang's Hakka Delicacies (Hakka), and our new vendors for 2019, Deli Maslina (Malay, Halal), Julie Bakes (Malay, Halal), Chef Damian D'Silva (Eurasian) of Folklore and Poh Cheu Kitchen (Chinese).

A sell-out favourite at previous Kueh Appreciation Day editions, the unique Hainanese larp dumpling (sticky rice and pork cooked in woven coconut-leaf cases), will again make its appearance at the Hainan Xiao Chi booth. The making of larp will also be demonstrated by veteran Hainanese kueh makers together with Hainan Xiaochi.

In addition to the food vendors, accessory and jewellery crafter ThePigBakesClay will be purveying her range of earrings, rings, ornaments, necklaces and keychains, charmingly shaped with colourful kueh and local food motifs.

Those eager to encounter rarely-seen kuehs and explore their stories and the intricacies of their making can make online bookings for three Kueh Demonstration Classes on Klook ( www.klook.com), or purchase tickets at the door on the day itself (pending availability).

Led by heritage kueh exponents who have been invited by Slow Food (Singapore) to share their insights, the classes are priced at $40 per person per class:
 10am-11am: CLASS 1 - Bolu Cocu (Eurasian coconut sponge cake) by Chef Damian d'Silva of Folklore
 12pm-1pm: CLASS 2 - Kueh Rose (crispy fried sweet and savoury flower-shaped kueh) by food writer and cookbook author Christopher Tan
 2pm-3pm: CLASS 3 - Hainanese Larp Weaving Demonstration by Madam Ho Soo Pong.

ENTRY & TICKETS
Entry is free to the general event and market to purchase kueh and lifestyle merchandise from the featured artisans. Tickets for the Kueh Demonstration Classes can be purchased online by the public, bookable at Klook ( www.klook.com).

KUEH APPRECIATION DAY 2019 - ARTISAN VENDORS

Poh Cheu Kitchen (Chinese) - NEW - 127 Bukit Merah Lane 1, #01-230
Started in 1985 by husband-and-wife Neo Poh Cheu and Lim Kim Noi, with the goal of making the best ang ku kueh and soon kueh, the business moved to a couple of districts before finally settling in its current home in Bukit Merah. Their daughter Ang Eng Wah, joined the business when she felt her parents were getting along in years. Her son Jerome Ng, the third generation, joined Poh Cheu after university and is looking to use technology such as online platforms to improve his family's business while still retaining the traditions that are the foundation. Poh Cheu started with six flavours of ang ku kueh - peanut, green bean, salted bean, yam, durian and coconut. They now have 12 flavours, adding red bean, black sesame, green tea, mango, pineapple and coffee. With three generations working together, Poh Cheu is confident of becoming a household name in kueh.

Deli Maslina (Malay, Halal) - NEW - 151 Bedok Reservoir Road, #01-1743
Since 1981, Deli Maslina has been well-known for its wide range of more than 50 traditional kuehs, snacks and cookies, such as kuih jongkong, kuih bakar, makmur, lapis, onde-onde, epok-epok and pineapple tarts. While some items are still available at its original location in Bedok North's Mukmin coffee shop, its larger and now flagship branch is in Bedok Reservoir. For nearly four decades, Deli Maslina has been faithfully supplying Malay kueh devotees with their true-blue traditional recipes, especially for festive occasions such as Hari Raya Aidilfitri.

Julie Bakes (Malay, Halal) - NEW - 14 Baghdad Street
Founded by Juliana Jahayer, Julie Bakes started out as a home-based business but can now be found nestled on Baghdad Street. Her kueh-flavoured cakes, other baked goodies and daily specials (which are often her mother's heritage recipes, such as epok-epok and kuih talam) fly off the shelves - the stipulated operating hours are "while stocks last". Julie's fusion of Asian and Western flavours and techniques has proved popular with a growing group of fans. The ondeh-ondeh cake and ondeh-ondeh tarts are crowd favourites.

Chef Damian d'Silva (Eurasian-Peranakan) - NEW - Foiklore Restaurant, 700 Beach Road, Level 2
Of Eurasian-Peranakan parentage, Chef Damian D'Silva serves up 'Singapore Heritage Cuisine' at his restaurant Folklore, which he opened in 2017. Focusing on home-cooked flavours, time-honoured cooking techniques and kitchen wisdom from Eurasian, Peranakan, Chinese, Malay and Indian cuisines, he also creates dishes using signature flavours from all the above to appeal to a new generation of foodies, such as the sambal buah keluak fried rice.

Pang's Hakka Delicacies (Hakka) 小彭客家菜, facebook.com/hakkapang
Being a Hakka and frustrated with the scarcity of traditional Hakka food in Singapore, Chef Pang Kok Keong - the established French-trained pastry chef behind the Antoinette patisserie - is determined to recreate recipes that will hopefully be passed down through the generations. He has been actively researching and testing recipes of traditional Hakka food for the past seven years. Chef Pang hopes that his small effort will go a long way towards preserving noteworthy Hakka culinary heritage. With a small menu such as abacus seeds, mee tai mak and mugwort kueh, this pet project has Fans order through the WhatsApp number on his Facebook page and collect their purchases in the alley behind his Antoinette cafe at 30 Penhas Road.

Mary's Kafe (Eurasian) - 20 Bendemeer Road
At this very popular lunch spot, Mary Gomes, author of The Eurasian Cookbook, cooks up classic Eurasian cuisine, distinguished by a blend of Portuguese and South-East Asian influences with a long history. The set lunch - comprising rice and curry, vegetables, drink and dessert - changes every day, with different curries from Mary's considerable repertoire on offer: ayam buah keluak, beef smoore, fish curry, curry debal and so on. Also highly recommended are sugee cake, pang suzie, pattie curry puffs, apom bekuah and chocolate cake.

HarriAnns Nonya Table (Peranakan) - 230 Victoria Street, #01-01A, Bugis Junction Towers
HarriAnns Nonya Table is a family-run café chain popular for its Peranakan delicacies crafted with precious family recipes. Founded in the 1940s as a humble push-cart run by Madam Chia Ngak Eng, the business moved a decade later into Tiong Bahru Food Centre, still run today by Madam Chia's son, Harry, and his wife, Annie. Branches at Bugis Junction, Suntec City and Ocean Financial Centre are helmed by the third generation, Harry's son, Alan, and his wife, Sharon. Popular items include kueh rainbow lapis, kueh sarlat, ondeh ondeh kueh dadar and chu bee png (glutinous rice with braised peanuts).

Hainan Xiao Chi (Hainanese) - 22 Toa Payoh Lorong 7, #01-35
A real social hub for the Hainanese community in and around Toa Payoh, this stall was started by the late Madam Yeoh Min Lin in the late 1970s to support her family. Now run by her son Simon Goh, it has become renowned for its yi buah - an quintessentially Hainanese kueh made from glutinous rice flour, shredded coconut, palm sugar, ginger, sesame and peanuts, wrapped in banana leaves and usually eaten at special occasions such as weddings and birthdays.

Kuehs and Snacks (Teochew) - 125 Bukit Merah Lane 1, #01-164 Alexandra Village C3 and Block 7 #01-84 Empress Road (Farrer Road market)
Specialising in Teochew kueh, Kuehs and Snacks are dedicated to making classic recipes the traditional way. Madam Chia Siew Ying, who came to Singapore from Amoy in China as a little girl, still rises early to begin hand-making her specialties along with her son Simon Goh and their family of helpers. The signatures include soon kueh filled with succulent bamboo shoots, chive-stuffed koo chye kueh, png kueh enclosing seasoned glutinous rice, as well as the rare Cikak kueh, whose skin has a unique aroma and taste from a Chinese herb that grows wild near rice paddies.
EVENT DETAILS Kueh Appreciation Day 2019
Organiser: Slow Food (Singapore)
Date: 28 July 2019, Sunday
Time: 10am to 4pm
Venue: OUE Social Kitchen, Downtown Gallery, 6A Shenton Way #03-02/03, Singapore 068615 Price:

Free entry to the general event, kueh prices apply.

Kueh Demonstration Classes bookable on Klook ( www.klook.com).

Previous Kueh Appreciation Days

Kueh Appreciation Day is Slow Food (Singapore)'s signature event at the 2015, 2016 and 2017 editions of the Singapore Food Festival organised by the Singapore Tourism Board.

As part of our drive to build awareness and deepen appreciation of our local food, talents and culinary heritage, Slow Food (Singapore) presented this popular event to highlight traditional methods of cooking, with a focus on some of our celebrated Heritage Heroes who are the faces behind the culinary traditions that we hold dear.

The public had opportunities to enjoy traditional kueh (the Malay word for cake) from various local kueh artisans from different ethnic groups - Eurasian, Hainanese, Hokkien, Teochew, Hakka, Peranakan, and Malay - that are stalwarts in the trade; as well as watch live demonstrations of rarely-seen creations.

Five of these masters were also awarded the title of 'Heritage Hero' in 2014 as part of a program - Heritage Hero Awards Programme - initiated by the Slow Food (Singapore) to highlight the various categories of food businesses that are maintaining the cuisines and dishes of Singapore's early immigrant groups.

The aim of Kueh Appreciation Day is to build awareness and deepen appreciation of our local kueh and kueh producers, including Slow Food (Singapore)'s Heritage Heroes, vendors who continue to produce their kueh by hand according to traditional recipes and techniques.

Slow Food (Singapore) looks forward to organising more editions of Kueh Appreciation Day in 2019 and in the future.

Kueh Appreciation Day Vendors

1. Chat Masala (Southern Indian) [2015]
Ms Winodan of the well-loved Indian restaurant showcased unique Indian kueh such as Keralanunni appam - a deep-fried round snack made with rice flour, jaggery and banana, usually served on special occasions, as well as bites such as putu mayam (string hoppers), and murukku (crunchy nibbles made from wheat and urad dal flour).

2. Old Seng Choong (Singaporean Chinese) [2016, 2017]Founded by renowned local pastry chef Daniel Tay of Cat & The Fiddle fame, Old Seng Choong offers traditional local favourites such as carrot cake, yam cake, butter cakes and other treats to celebrate every joyous occasion. Created as a tribute to Tay's father, a baker and confectioner himself for over 30 years, the brand is named after the well-loved Seng Choong Confectionery, which was established in 1965 and run by Daniel's parents until its closure in 1996.

3. Chef Pang's Hakka Snacks (Hakka) 小彭故事, 客家小吃 [2106, 2017]Being a Hakka and frustrated with the scarcity of traditional Hakka food in Singapore, Chef Pang Kok Keong - the established pastry chef behind the Antoinette patisseries - is determined to recreate recipes that will hopefully be passed down through the generations. As such, he has been actively researching and testing recipes of traditional Hakka food for the past five years. Chef Pang hopes that his small effort will go a long way in preserving the noteworthy Hakka heritage. Chef Pang's Hakka Snacks will feature Hakka Abacus Seeds.

4. Mary's Kafe (Eurasian) [2015, 2016, 2017]
Mary Gomes, author of The Eurasian Cookbook, cooks up classic Eurasian cuisine - a blend of Portuguese and South-East Asian influences with a long history - at this very popular lunch spot. The set lunch - comprising rice and curry, vegetables, drink and dessert - changes every day, with different curries from Mary's considerable repertoire on offer: pork rib, beef smoore, chicken, curry debal and so on. Also highly recommended are sugee cake, apom bekuah and chocolate cake. Also look out for delectable Eurasian kueh such as pang susie and sugee cake.

5. HarriAnns (Peranakan) [2015, 2016, 2017]
HarriAnns started out as a humble stall in Tiong Bahru Market and has been operated by husband and wife Harry and Ann for the last two decades. Now also located centrally in Bugis, it remains among the few artisans that persevere in making Nonya kueh by hand. The long queues are testament to the quality of their kueh recipes, inherited from Harry's mother Chia Ngak Eng, who ran the stall for over 40 years before passing on the torch. Popular items include ondeh ondeh, kueh sarlat, kueh pulut, kueh keledek and kueh ubi kayu, chu bee png (glutinous rice with braised peanuts), ondeh ondeh, kueh kosui and lapis sagu, among others.

6. Hainan Xiao Chi (Hainanese) [2015, 2016, 2017]
This stall has been selling traditional Hainanese snacks for over 30 years and is renowned for their yi buah - a kueh made from glutinous rice flour, shredded coconut, sesame and peanuts usually eaten at special occasions such as weddings and birthdays, as well as a soupy dessert made with the Chinese herb 'fevervine' that is beguilingly named 'chicken poop noodles'.

7. Ji Xiang Ang Ku Kueh (Hokkien) [2015, 2016, 2017]
Affectionately known as the 'Everton Park' ang gu kueh (red tortoise kueh), Ji Xiang Confectionery has been crafting ultra-tender handmade ang gu kueh since 1988. Unlike some versions with thick glutinous rice skin, theirs are painstakingly made with an elegant thin coating. Fillings range from traditional flavours such as peanuts, sweet mung bean paste and salty bean paste, to modern renditions such as durian, sweet corn and yam: a rainbow selection of these ang gu kuehs will be on sale at the event.

8. Kuehs and Snacks (Teochew) [2015, 2016, 2017]
A Teochew kueh specialist, Kuehs and Snacks are dedicated to making classic recipes the traditional way using ingredients sourced from Malaysia and China. For the event, the public can look forward to purchasing their famed soon kueh filled with bamboo shoots, koo chye kueh filled with chives, png kueh (rice cake), as well as unique items such as a kueh tinted dusky grey by a Chinese herb. For 2017, they featured the rarely seen traditional Teochew savoury green bean kueh served with lor chup (braised duck gravy).

9. Kway Guan Huat (Hokkien) [2017]
Kway Guan Huat has been turning out delicate, tissue-thin handmade popiah skins for over 70 years. Current third-generation head Michael Ker credits the popiah skin recipe to his grandfather, a 'chun bing' (spring pancake) exponent from Fujian's Anxi County: the popiah filling and kueh pie tee recipes descend from Ker's grandmother, a Melaka Nyonya. Their humble shophouse at Joo Chiat is a local landmark for East Coast dwellers and popiah fans islandwide.

10. Ratu Lemper (Indonesian) [2017]
Named for the Indonesian specialty of owners and chefs Aliya Widjaya and her husband Amin Yusoff, Ratu Lemper offers lemper (glutinous rice cooked with coconut milk and wrapped around savoury spiced chicken and beef fillings) which are softer and plusher than most Indonesian versions, and shaped in a modern 'sandwich' format neatly parcelled up in banana leaves.

Kueh Making Demonstrations

Kueh-making Demonstrations were one of the key highlights of Kueh Appreciation Day. Led by heritage kueh artisans who had been invited by Slow Food (Singapore) to share their insights, the classes were affordably priced, and were held at the venue of our Event Partner: ToTT @ Dunearn.
Kueh Making Demos included:
Teochew Soon Kueh (2015)
Chef Eric Neo, celebrity chef with more the 25 years of experience, demonstrated how to make 2 different versions of the ever popular traditional Soon Kueh.

Eurasian Pang Susie (2015)
Mdm Mary Gomez, chef owner of Mary's Kafe, demonstrated how to make the rarely seen Eurasian savoury pasty, Pang Suzie.

Ondeh Ondeh Gula Melaka (2015)
Mr Alan Tan, the 3rd generation business owner of HarriAnn's which has a history of 50 years, demonstrated the favourite Ondeh Ondeh Gula Melaka.

Hakka Mugwort Rice Cake (2016)
Pastry Chef & Chocolatier Then Chui Foong along with her mother, demonstrated the very traditional Hakka Mugwort Rice Cakes.

Hainan Larp (2016)
The ladies of the Singapore Hainan Association and Hainan Xiao Chi came together to demonstrate the intricate and difficult to make Hainan Larp, a savoury meat filled rice dumpling wrapped in coconut leaves.

Kueh Bugis and Lempur Udang (2016)
Mr Alan Tan, the 3rd generation business owner of HarriAnn's which has a history of 50 years, demonstrated how to make Kueh Bugis and Lemper Udang.

Yam Cake (2016)
Chef Daniel Tay, celebrity pastry chef from Old Seng Choong, demonstrated a traditional Yam Cake using an old family recipe.

Hakka Xi Ban (2017)
Chef Then Chui Foong, pastry chef and chocolatier extraordinaire, demonstrated two version of the Hakka Xi Ban (Steamed Buns), one traditional ad the other with a modern twist.

Hainan Yi Buah (2017)
Mdm Ho Soo Pong representing the Hainan Hwee Guan, will demonstrate the traditional Hainan Yi Buah (Coconut and Brown Sugar Rice Cake).

Kueh Dadar and Kueh Durian (2017)
Head Chef Alvin Leong of Baba Chews, Hotel Indigo Singapore, will demonstrate Kueh Dadar (Crepe Rolls) filled with traditional coconut and palm sugar inti, and a variation featuring homemade durian mousse!

Hands-on Kueh Classes

Hands-on kueh classes were held on the run-up to Kueh Appreciation Day 2017 by our Venue Partner, ToTT Store, who hosted several classes at both ToTT @ Dunearn and ToTT @ Suntec.

Famous Layers: Kueh Lapis (2017)
Chef Darryl Lim taught participants how to prepare Classic Kueh Lapis Cake and Chocolate/Prune Kueh Lapis Cake.

Peranakan Nonya Kueh Series: Class 1 (2017)
Chef Julie Yee guided participants in the making of: Lapis Beras (Nonya 9 Layer Kueh), Kueh Dadar (Pandan Crepe with Grated Coconut), Hoon Kueh Jagung (Sweet Corn with Mung Bean Flour & Coconut Milk Kueh) and Steam Tapioca Kueh (Demo).

Peranakan Nonya Kueh Series: Class 2 (2017)
Chef Julie Yee guided participants in the making of: Kueh Sarlat (Pandan Coconut Custard with Glutinous Rice), Bingka Ubi (Baked tapioca Kueh) and Nonya Mua Chee (Demo).

Peranakan Nonya Kueh Series: Class 3 (2017)
Chef Julie Yee taught participants in the making of: Ondei Ondei (Sweet Potato Dough wrapped with Gula Melaka coated with Grated Coconut), Durian Sago Kueh ( Fresh Durian with Sago and Grated Coconut - Demo), Kueh bi Kau Lempeng (Pan Fried Tapioca Pancake).

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Kueh Appreciation Day celebrates Singapore's rich and varied traditional sweet and savoury kuehs, as well as their makers. Expect an assortment of delicious kueh crafted by local artisans spanning many of Singapore's communities: HarriAnns (Peranakan), Kuehs and Snacks (Teochew), Mary's Kafe (Eurasian), Hainan Xiao Chi (Hainanese), Pang's Hakka Delicacies (Hakka), and our new vendors for 2019, Deli Maslina (Malay, Halal), Julie Bakes (Malay, Halal), Chef Damian D'Silva (Eurasian) of Folklore and Poh Cheu Kitchen (Chinese).

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Why is there negative cultural impact on entertainment? Why is there local resistance?

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Why is there negative cultural impact on entertainment? Why is there local resistance?

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There will be negative cultural impact on entertainment as cultures from popular countries can actually ruin other countries' cultures. For an instance, TV series in Japan are filled with Korean Dramas. This made many Japanese people infuriated as they felt that the Korean dramas are taking over their own culture drama. This could be one negative impact of entertainment.

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people get influenced by other cultures and start to forget about their own cultures.
older people don't like this as they grew up with their own culture and now the youngsters are forgetting them.

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The negative impact on local is that it might lost the local culture due to homogenization as local tend to be influenced by other cluture, which might be against their own local culture,such example can shown by banding Mikey cellurs .

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As with globalisation, some cultures may grow smaller in numbers and be impacted by other cultures from around the world which could result in the loss of some cultures. People have been impacted by other cultures through entertainment such as Hollywood movies but there might be local resistance as some locals do not find the other culture as 'acceptable behaviour' or they are not used to seeing and participating in other cultures

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With entertainment it changes the original culture that's in the country.Furthermore,the culture of one country may not fit in the aspect of the other country.For instance,America have a culture of freedom in wearing any clothes.However,sometimes this concept may bring bad influence to other country as they may not accept the type of clothing that American are wearing.Such as clothes that are too revealing.

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1d) people may be over influenced by the culture of other countries and neglect their own. for example, some people love to follow korean trends such that they undergo plastic surgery to look korean and claim to have changed their ethnicity to korean.

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One of the negative cultural impacts of globalization on entertainment is the spread of Western cultural values and norms, which can undermine local traditions and cultural identities. For example, the dominance of Hollywood films and American pop music can make it difficult for local artists and performers to gain recognition and support in their own countries.

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this is because foreign culture are perceived to undermine cultural, moral and religious values as well as threaten the local cultural industry. Sg is concern about the consequent and endangerment of Asia values such as thrift, family, disciple hardwork versus independence and individual freedom of english speaking western societies. There is also be negative influence

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1d) Why is there negative cultural impact of globalisation on entertainment? Why is there local resistance?

There has also been resistance to foreign entertainment. For example, the dominance of the American entertainment industry has not been welcomed by all. Some reasons include perceptions of American influences to be threatening local culture, languages and local entertainment industry. There have been instances of resistance against American in both France and China. Therefore, globalisation can have a negative cultural impact as tensions arise from the competition arising from the different cultural forces.

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1d) The most obvious examples are the diffusion of Hollywood movies that can be seen all over the world or of the global brands that people all around the world aspire to possess. The brands often not only represent the products but also a certain lifestyle.

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it can lead to a disassociation  of one's own culture

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Give one example of hybridisation in food.

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Give one example of hybridisation in food.

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For example, the Mcdonald's Nasi Lemak burger is a combination of the average american burger with the Malay dish Nasi Lemak. This is the cultural hybridisation in food as two cultures combine to form a hybrid food.

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- loss of local culture , spread of foreign culture
- influence multinational corporations have on promoting a consumer culture, exploitation of workers and markets and influencing societal values
- led to a phase of global capitalism that has made the rich richer and poor poorer.
- led to the beginning of the state and reduction in its capacity to protect the interest of the poor

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One example is nasi lemak.Nasi lemak is a Malay food.However it is widely enjoyed acrossed all races and ethnicity.This show how there is a cultural hybridisation in countries through food.

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Why is this considered as cultural homogrnisation ?

Example of cultural homogenisation in food

An example is the Starbucks coffee company, the company show how cultural homogenisation has taken place as of early 2020, the company operates over 30000 locations worldwide in more than 70 countries.

Starbucks changed the beverages we drink, when and where we drink them, what they taste like, how much we consume, thus influencing local cultures to be similar to that of American culture so it is considered as cultural homogenisation

Example of cultural homogenisation in entertainment

An example is Netflix, its majority of its entertainment shows includes american cultures which influences local cultures

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Why is there negative cultural impact of globalisation on entertainment? Why is there local resistance?

Globalisation has led to the spread of Western music genres, such as pop and hip-hop, around the world, which has resulted in the decline of local music styles and traditions. This has led to a loss of cultural identity and diversity in music

American influences also seems to be threatening to local culture, languages and local entertainment industries. For example, in France and China, there have been instances of resistance against american entertainment.

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1d) because some foreign cultures are not looked up upon by other countries and is considered inappropriate and may end up getting banned. eg. miley cirus was banned in the dominican republic as she tended to wear very revealing clothes during concerts and it was deemed inappropriate.
these restrictions will be faced by local resistance as some of them will have no issue with the culture being introduced into the couuntry and will go against it being banned.

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cultures grow smaller in number and impact other cultures around the world. some locals do not find the other cultures acceptable as they are not used to seeing the participation of those cultures in their culture

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Give 1 example of Cultural Hybridisation in Food

Despite the claim that fast food restaurants homogenise food landscapes, there is evidence to show that local cultures can mantain their influences when hybridisation takes place. Fast food outlets begin to modify their food to suit local tastes such as the Rendang burger from Burger King in Singapore. With more instances of hybrid types of food appearing in the local food landscape, there is more evidence to show that the food landscape has become more vibrant and interesting. Local food cultures are protected when hybridisation takes place.

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1a) people eating fast food such as McDonalds and KFC is seen as cultural homogenisation.

Other than this brands such as Starbucks show how cultural homogenisation takes place with it expanding through out the 2000s to operate over 30000 locations in more than 70 countries.
Starbucks is able to influence the drinks that we buy such through social media

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there is local competition for entertainment, threatening of local culture and languages, the earning of income. Many want to protect their culture from being influenced by America, preserve national identity.

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It can lead to a loss of cultural diversity and a domination of Western culture.

Local resistance to globalization in entertainment happens when people want to protect their cultural identity, promote local talent, and challenge Western cultural dominance.

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e) Give 1 example of Cultural Hybridisation in Food

Despite the claim the fast food restaurants homogenise food landscapes, there is evidence to show the local cultures can maintain their influences when hybridisation takes place. Fast-food outlets begin to modify the food they want to promote to suit more local tastes, e.g. Rendang burger from burger king in Singapore.

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cultural homogenisation may lead to loss of local culture. for instance, many people have been influenced by american entertainment and Korean artists that the local entertainment, language and culture have been affected as their own people do not support the local artists. for example, in Singapore, many people do not recognise local artists or watch local films because of the influence of American movies and Korean pop, and it is very difficult to make it in the Singaporean entertainment industry. over time, such foreign influences will lead to loss of local culture and national identity

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“Kueh” is a Malay word for cake. The Singapore Kueh Appreciation Day is a yearly event organised to build appreciation of our local food, talents and food heritage.

In July 2017, the Kueh Appreciation Day allowed participants to enjoy traditional kueh from nine local kueh makers from different ethnic groups – Eurasian, Hainanese, Hokkien, Teochew, Hakka, Peranakan, and Malay; as well as live demonstrations of rarely seen creations.

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2a) Extract 1 shows the activities of the Kueh Appreciation Day held yearly in Singapore. In your opinion, why is there a need to conduct such activities? Explain your answer using two reasons. (ODD NUMBERED GROUPS-COLOUR OF POST SAME AS THIS)

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2a) Extract 1 shows the activities of the Kueh Appreciation Day held yearly in Singapore. In your opinion, why is there a need to conduct such activities? Explain your answer using two reasons. (ODD NUMBERED GROUPS-COLOUR OF POST SAME AS THIS)

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2b) Extract 1 shows the activities of the Kueh Appreciation Day held yearly in Singapore. In your opinion, how else can we help to preserve local food culture? Explain your answer using two strategies.(EVEN NUMBERED GROUPS) (COLOUR OF POST SAME AS THIS)

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2b) Extract 1 shows the activities of the Kueh Appreciation Day held yearly in Singapore. In your opinion, how else can we help to preserve local food culture? Explain your answer using two strategies.(EVEN NUMBERED GROUPS) (COLOUR OF POST SAME AS THIS)

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One impact of cultural homogenization in entertainment is the potential loss of diversity and uniqueness in cultural expressions. When entertainment becomes homogenized, it tends to promote a standardized and globalized culture, which may suppress or even eradicate local and regional cultural traditions and expressions.

For example, the dominance of Hollywood movies and Western-style music around the world may lead to the marginalization of other cultural expressions, such as traditional music, dance, and theater. This can result in the loss of cultural diversity, as well as the erosion of cultural identity and heritage. Cultural homogenization in entertainment can also perpetuate cultural stereotypes and biases, as well as reinforce the dominance of certain cultural norms and values over others. This can lead to a lack of representation and inclusivity in entertainment, which can have negative social and psychological effects on individuals and communities.

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Extract 1 shows the activities of the Kueh Appreciation Day held yearly in Singapore. In your opinion, how else can we help to preserve local food culture? Explain your answer using two strategies.

We can create a new type of food by fusing the Kueh and other foods. Fusion cuisine blends the culinary traditions of two or more nations to create innovative and sometimes quite interesting dishes. . Ondeh-Ondeh Kueh is a traditional balls of rice cake filled with liquid palm sugar and coated in grated coconut. The sweet glutinous rice balls is one of popular kueh in Singapore.

Ondeh Ondeh Souffle Stackers is newly created which can be found in singapore at Typhoon Café! These jiggly pancakes are available at both the Plaza Singapura and Bugis+ outlets. The pandan souffle pancakes are prepared to order, paired with vanilla bean ice cream and lots of fresh desiccated coconut that’s topped with palm sugar. The gula melaka syrup comes on the side. There is a wider audience for such food. Thus, more people would be willing to try these foods, preserving the local food culture

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2a) Extract 1 shows the activities of the Kueh Appreciation Day held yearly in Singapore. In your opinion, why is there a need to conduct such activities? Explain your answer using two reasons.

I think there is a need to conduct such activities as the first reason as 'foreign' delicacies are sometimes seen as competing with local and indigenous food items. This creates fear of cultural displacement towards food. So in order to preserve traditional food they activities are held to remind Singaporeans of their culture and heritage.
The second reason If we don't encourage the preservation of our food heritage or try to preserve it ourselves, it may slowly disappear. If this happens, it would be like losing a part of ourselves and who we are as Singaporeans, as our food heritage reflects Singapore's multi-ethnic culture.

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2a) it is very important as there is a need to preserve the heritage. this is because there are global influences all around the world affecting the opinions of young people like us. if people neglect the festivals and actions taken to preserve the heritage, kueh may lose it's existence.

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We can help to prerserve local food culture by buying from more local food companies than buying food from countries that were imported. As we buy from more local food companies, tthe local food culture will be preserved, the local food culture can also be preserved by constantly consuming local foods such as lassa, chicken rice, and also by buying locally grown food instead of food that has been imported from other countries. This allows for the local food culture to be embraced as more people consume singapore's local foods and buy from singapore's food companies as this will also strengthen singapore's economy with more people who are tourists from other counties coming to singapore for our local delicacies. The local food culture can also be preserved by handing down recipes, for example, a certain type of kueh recipe can be handed down from father to son to ensure that the recipe will be handed down for the son to continue making such kuehs, otherwise, the recipe for the kueh would die along with the father and in the long term, there would no longer be any foods left in singapore that resonates with our culture.

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In your opinion, why is there a need to preserve local food culture?

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In your opinion, why is there a need to preserve local food culture?

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There is a need to preserve local food culture as local food culture helps to preserve local cultural heritage and their unique identities. This is because local food is made from generations ago and shows the development of ideas from our ancestors. One example is Laksa, which is a soup that was made by the Peranakan people. Since laksa is passed down through generations, this creates a form of cultural heritage.

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Education and awareness: One of the main ways to preserve local food culture is through education and awareness. Communities can educate their members, particularly young people, on the importance of their local food culture. This can be done through cooking classes, workshops, food festivals, and food tours. By learning about the history, traditions, and cultural significance of local dishes, people are more likely to appreciate and value them.

Supporting local producers: Another way to preserve local food culture is by supporting local food producers. When people buy from local farmers, they are not only supporting the local economy but also preserving traditional food practices. By purchasing local produce and food products, consumers are promoting food diversity and protecting against the homogenization of food cultures.

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there are two main reasons why activities like the Singapore Kueh Appreciation Day are important:

1. Preservation of local culture and heritage: The appreciation and celebration of traditional kueh from various ethnic groups in Singapore not only showcases the diversity of our local food but also helps to preserve the cultural heritage associated with the dishes. With the changing food trends and the influence of western cuisine, it is important to keep traditional recipes and cooking techniques alive, as they are a part of our cultural identity.

2. Promotion of local food and talent: The Kueh Appreciation Day provides a platform for local kueh makers to showcase their skills and products to a wider audience, thereby promoting and supporting the local food industry. It also allows participants to appreciate and support local talent, which is essential for the growth of small businesses and the local economy. By fostering a sense of pride and appreciation for our local food and talents, we can help to create a sustainable food culture that benefits both the industry and the wider community.

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first strategy is to limit the number of foreign food outlets. This is because if the influence of the foreign food gets too much, the local food culture will eventually be forgotten, hence we need to limit foreign influence so that local food still gets more attention

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Firstly, we can have a food carnival and let everyone get a chance to try different types of Kueh. We can have many different booths selling different types of Kueh such as Ondeh Ondeh, Kueh La Pis, Ang Ku Kueh with a lower price to let people try some authentic kueh pastries. As 1 of the worries that people might have is because of the rising cost, hence people might not want to pay a higher price for some kueh that might not even fill their stomach. Hence, we can have food carnival to get more people to try so as to preserve local food culture.

Another strategy will be by jeeping it authentic by preserving the kuehs origin and passing ut down to others(eg next generation) after they master the recipe so that it will be original. This way, the taste of the kueh will not be changed and people will be able to enjoy its authenticity.

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we can help preserve the local food by making them look more attractive as the young people nowadays are more drawn to things that look good.
schools can also teach young kids about these local food and maybe let them try making them too. this will increase their awareness about these foods and they will be more likely to try the local food now.

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One way could be to give grants and subsidies to the shops that sell such Kueh. This prevents such businesses from closing down, allowing them to keep selling and preserving the Kueh. They may also be able to expand their businesses with the grant money reaching more people and spreading the culture and food about Kueh. One example of such a grant is from the Business Improvement Fund. This grant can give certain businesses funding of 70 percent of costs covering training, travel, hardware and software, all vital parts to expanding businesses.

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We should practice hybridisation, mixing our local food with other countries food. People nowadays prefer food from other countries, by doing this we can attract people to eat and continuing our food culture. For example, the seasonal burger that mcdolnald brought up, nasi lemak burger. This idea was very popular and many people liked it,

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it is important as it contributes to the preservation of local tradition and culture. it reinforces a sense of belonging among residents by commemorating a special appreciation event which in turn allows locals to gather together and participate in these local traditions and food

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The need to conduct the activity of appreciating these kuehs is because it promotes cultural appreciation within singaporeans, allowing them to be more exposed to the cultures in the past. it also ensures that the presence of kuehs would not be forgotten and will continue to pass down to future generations. This will ensure that culture and heritage is preserved with the rising food trends and influence of western practices. Another reason is that it promotes local food and talent. this appreciation day allows kueh makers to showcase their abilities in making kueh. this allow people to appreciate and support local talents like these as it can create a sustainable food culture and benefit the country!!!!!

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Cross-cultural connection which is the eating of traditional foods from different cultures. this can be a powerful way to connect and build bridges between communities. Eating traditional food from multiple cultures can help to promote understanding and respect for different culture cultural destinations

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appreciation days like these are important as it lets the citizens get in touch with their roots by learning more about their cultures. food, traditions and games are all part of one cultures and through them, people can learn to appreciate their own culture. these activities also lets people of the same culture have a sense of belonging , knowing that they are part of a community.
people also feel connected to each other which promotes harmony amongst everyone. another reason why it is important to celebrate appreciation days like this is because, it helps preserve the culture. in this ever evolving world, the preservation of olden practices and food are important as it is a key factor of our past.

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This is to allow the new generation of Singaporeans to know more about Singapore's roots and the local delicacies. This allows the new generation of Singaporeans to have a common identity and feel more united with other Singaporeans as well as fostering a sense of pride between Singaporeans. Without the Kueh Appreciation Day, people may not associate themselves with Singapore and will want to leave Singapore to work in the future. This would be a loss for Singapore as they would have spent a lot of money nurturing their talent just for them to leave Singapore and work else where. Hence the need to conduct such activities are essential to allow Singaporeans to form a sense of belonging to Singapore and a sense of pride.

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Global sustainability which is the eating of traditional food from multiple cultures which can help to support sustainable agricultural practices and reduce the environmental impact of food production on a global scale

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While we all want Singapore to continue to do well economically, we cannot neglect the bedrock of our economy, our sense of belonging that binds us as a people who are passionate about making Singapore our home and doing our best for the country.

Local food and its culture are part of our national identity and provide shared memories and experiences across generations. We must be proactive in preserving, protecting and promoting our local food culture. As a country, while our Budget allocates financial resources to keep our economy going, we must not ignore the intangible things that keep us together.

Using our local food as an example, they are not just perishables to keep our stomach full, to titillate our taste buds, to satisfy our cravings, or just the job of NEA to build 10 new hawker centres, although that is a much welcomed change in policy. According due attention to our national identity has to be a whole-of-government effort.

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These event helps to create businesses and during the day for the event for example the kueh appreciation day, the stores that sell kueh will have a lot of customer, this helps with the business and also helps to make sure people still eat the food and so the store that sell those traditional food will be able to still continue to sell the traditional food

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To preserve our culture by building awareness and deepen appreciation of our local kueh and kueh produces. Now there are a lot of hybridisation, hence there is a spread of different cultures around. Once there are new cultures, old cultures such as kueh might be removed from society. This removes an essential part of Singapore and many will forget about it. This also prevents development of new talent, who are specialised in making kuehs. However if it is removed, their talents are wasted and society might turn into an unhappy place. Kueh appreciation day is held of spread the culture of kueh to other countries as Singapore has alot of tourists. Hence they might be influenced to try out kuehs and spread the influence into their own society and can be incorporated into their practices. With this the kueh culture will not be forgotten and will be remembered as a part of Singapore's cultural diversity and history.