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I ENJOY SUCKING MEN

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This article is about McDonald's nasi lemak burger. This article is related to cultural impact of globalisation as it shows cultural hybridisation due to globalisation. McDonald's , one of the largest fast food chains ,known for their burgers came up with the nasi lemak burger which is a fusion of western and malay food. This is evidence for the cultural impact of globalisation.

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SINGAPORE - In less than two weeks, the McDonald's nasi lemak burger has sold out, with McDonald's ending sales of the burger on Tuesday (July 25).

Along with the burger, two other locally inspired items on the fast-food chain's menu to celebrate National Day - the Chendol McFlurry and Bandung McFizz - were also taken off the menu.

Launched on July 13, the menu, which also included Coconut Pie, attracted much buzz.

McDonald's cited "overwhelming demand" as the reason for the products selling out and being taken off the menu.

Singapore is not the only country where fast food has been customised to satisfy local tastebuds.

Here are seven other fast-food items that cater to local populations.

1. KFC: Congee in China

Also served in Singapore, breakfast congee, or porridge, is a popular breakfast item that has long been on the menu at KFC outlets in China.

Served with chicken, shallots and spring onions, the breakfast staple is reportedly the fast-food chain's best-selling item for breakfast.

2. McDonald's: Masala Dosa Brioche in India

In January this year, it was announced McDonald's would be rolling out the Masala Dosa Brioche to 44 restaurants in India. Inspired by the popular Indian breakfast staple masala dosa, the burger comprises a grilled vegetarian patty along with a molaga podi (a type of chilli powder) sauce.

The burger, released first in Mumbai on Jan 13, joins a number of other localised products on McDonald's menus in India. They include the McAlloo Tikki, a vegetarian burger with a potato patty.

McDonald's is an old hand at customising food for regional markets, offering items such as a McLobster in Canada this year (it was a summer special with lobster meat, diced celery, lettuce and salad dressing in a hotdog bun) as well as a McArabia in the Middle East (two grilled chicken patties with lettuce, tomatoes, onions, and garlic sauce in a pita).

3. KFC: Karaage chicken and rice bowls in Japan

At KFC outlets in Japan, chicken is served in the Japanese karaage style, which involves marinating the chicken in soya sauce, ginger and garlic before it is fried.

The fast-food chain also offers rice bowls, in flavours such as Japanese Teriyaki and Spanish Salpiaco.

4. Starbucks: Sakura Blossom drinks in Japan

Starbucks' sakura-flavoured concoctions are a spring staple in Japan, utilising the Japanese favourite of cherry blossom as a flavour for its milky offerings. This year, the limited-time menu included the Sakura Blossom Cream Frappucino with Crispy Swirl, which came with a topping of pink chocolate shavings and crunchy rice pieces.

There is also a Sakura Blossom Cream Latte. Both drinks are served in matching cherry blossom cups and Starbucks has even designed a "Sakura Snap" photo frame, retrievable via a QR code, so that customers can commemorate their drink with a prettily framed Instagram shot.

5. Dunkin' Donuts: Kimchi doughnuts in South Korea

Other than standard flavours such as a glazed doughnut, Dunkin' Donuts in South Korea offers varieties such as red bean and glutinous rice doughnuts.

Other unique items include sweet potato muffins, sesame tofu rings as well as savoury fried croquettes filled with kimchi, that classic Korean accompaniment at all meals.

6. Burger King: Hamburger meets jelly doughnut in Israel

To celebrate Hanukka in Israel in 2016, Burger King introduced the SufganiKing. A sufgania is a jelly doughnut. BK's take filled the doughnut with ketchup (but kept the powdered sugar topping), and used two to sandwich chargrilled beef patty, lettuce and tomatoes. Do not forget the pickles and onions.

7. Taco Bell: Cheetos Quesadilla in the Philippines

Take a quesadilla, fill it with jalapeno-flavoured crunchy Cheetos, add lots of cheese. The idea was so genius, or gross depending on your fast-food tolerance, that online websites such as Foodbeast and Mashable immediately wrote it up when it was launched in 2016.

8. Pizza Hut's cheeseburger pizza crust in the UK

Why dither between pizza and burgers when you can have both? Pizza Hut introduced this particular Frankenfood in the United Kingdom in 2013. The pizza comes with little burger patties and melted cheese tucked into the crust.

SOURCES: CNN, Quartz, Refinery29, McDonald's Arabia, CBC News, Harvard Business Review, Business Insider, People.com, Mashable.com, Seriouseats.com

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McDonald's nasi lemak burger: 8 other localised fast-food items across the globe

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SINGAPORE - In less than two weeks, the McDonald's nasi lemak burger has sold out, with McDonald's ending sales of the burger on Tuesday (July 25). Along with the burger, two other locally inspired items on the fast-food chain's menu to celebrate National Day - the Chendol McFlurry and Bandung McFizz - were also taken off the menu.

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I feel like this article is related to the cultural impacts brought about by globalization because it speaks about the way certain cultures are portrayed negatively, intentionally or unintentionally. Due to a faster rate of globalization, the world is now a lot more connected than it was before and has thus led to cultural exchanges around the globe. In the advertisement, an ethnically Chinese woman herself is holding a pair of chopsticks incorrectly and eating spaghetti and pizza with it. This was considered to be offensive by the Chinese public and the company which made the ad, Dolce and Gabbana, were forced to apologize. This article shows that misinterpretation of cultures can be dangerous to us and society in general and this thus globalization brings about negative effects on culture.

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A Chinese model who was featured in Dolce & Gabbana promotional materials and was attacked for being culturally insensitive has apologised for her role in the production, more than two months after the firestorm erupted.

The controversy arose in November after the Italian fashion house posted clips on Instagram showing a woman eating pizza and spaghetti with chopsticks, which critics said was offensive to Chinese culture.

It escalated after screenshots emerged of an Instagram user's chat with the brand's co-founder Stefano Gabbana, who used poop emojis to describe China and launched insults at the country and its people.

Full-time model Zuo Ye wrote in a lengthy post put up on Monday on the Weibo social media platform: "For not properly interpreting the proper way of holding chopsticks, I express my deepest regret.

"I appreciate the fact that this isn't just my personal action, but that I am representing the image of our country, and of Chinese culture so I am racked with guilt, deeply apologetic, and will definitely improve my decorum in future."

Zuo said she was attacked after the video surfaced and received online threats.

Providing a chronological account of the Milan shoot in November, she said she had no idea the video would be edited the way it was.

Dolce & Gabbana was forced to cancel a Shanghai fashion show as a result of the incident, with the brand issuing an apology statement and claiming Gabbana's account had been hacked.

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Chinese model apologises for part in offensive Dolce & Gabbana ads

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A Chinese model who was featured in Dolce & Gabbana promotional materials and was attacked for being culturally insensitive has apologised for her role in the production, more than two months after the firestorm erupted. The controversy arose in November after the...

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This article is related to the cultural impacts of globalization as it shows how brands like Starbucks and Coca Cola causes homogenization in terms of loss of diversity, identity and the westernization of society in many countries. For example it explains how many different cultures have survived to this day because they were all different and unique from one another, but many cultures nowadays, due to globalization, settle for the same kind of westernized food and drinks (for example from Macdonalds or Starbucks) This article says that we should be concerned that many cultures might just merge and disappear gradually, forming one giant homogeneous world culture. Thus this article shows the cultural impact of the F&B MNCs and how it would slowly result in the loss of individual unique cultures all around the world.

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Stroll into your local Starbucks and you will find yourself part of a cultural experiment on a scale never seen before on this planet. In less than half a century, the coffee chain has grown from a single outlet in Seattle to nearly 20,000 shops in around 60 countries. Each year, its near identical stores serve cups of near identical coffee in near identical cups to hundreds of thousands of people. For the first time in history, your morning cappuccino is the same no matter whether you are sipping it in Tokyo, New York, Bangkok or Buenos Aires.

Of course, it is not just Starbucks. Select any global brand from Coca Cola to Facebook and the chances are you will see or feel their presence in most countries around the world. It is easy to see this homogenization in terms of loss of diversity, identity or the westernization of society. But, the rapid pace of change also raises the more interesting question of why - over our relatively short history - humans have had so many distinct cultures in the first place. And, if diversity is a part of our psychological make-up, how we will fare in a world that is increasingly bringing together people from different cultural backgrounds and traditions?

To get at this question, I argue that we need to understand what I call our unique 'capacity for culture'. This trait, which I outline in my book Wired for Culture, makes us stand alone amongst all other animals. Put simply, we can pick up where others have left off, not having to re-learn our cultural knowledge each generation, as good ideas build successively upon others that came before them, or are combined with other ideas giving rise to new inventions.

Take the axe as an example. At first we built simple objects like hand axes chipped or "flaked" from larger stones. But these would give way to more sophisticated axes, and when someone had the idea to combine a shaped club with one of these hand axes, the first "hafted axe" was born. Similarly when someone had the idea to stretch a vine between the ends of a bent stick the first bow was born and you can be sure the first arrow soon followed.
Life savers
In more recent history, this 'cumulative cultural adaptation' that our capacity for culture grants has been accelerated by the rise of archiving technology. Papyrus scrolls, books and the internet allow us to even more effectively share knowledge with successive generations, opening up an unbridgeable gap in the evolutionary potential between humans and all other animals.

Chimpanzees, for example, are renowned for their "tool use" and we think this is evidence of their intelligence. But you could go away for a million years and upon your return the chimpanzees would still be using the same sticks to 'fish' for termites and the same rocks to crack open nuts - their "cultures" do not cumulatively adapt. Rather than picking up where others have left off, they start over every generation. Just think if you had to re-discover how to make fire, tan leather, extract bronze or iron from earth, or build a smartphone from scratch. That is what it is like to be the other animals.

Not so for humans. Around 60,000 years ago, cumulative cultural adaptation was what propelled modern humans out of Africa in small tribal groups, by enabling us to acquire knowledge and produce technologies suitable to different environments. Eventually these tribes would occupy nearly every environment on Earth - from living on ice to surviving in deserts or steaming jungles, even becoming sea-going mariners as the Polynesians did. And amongst each one we see distinct sets of beliefs, customs, language and religion.

The importance of the tribe in our evolutionary history has meant that natural selection has favoured in us a suite of psychological dispositions for making our cultures work and for defending them against competitors. These traits include cooperation, seeking affiliations, a predilection to coordinating our activities, and tendencies to trade and exchange goods and services. Thus, we have taken cooperation and sociality beyond the good relations among family members that dominate the rest of the animal kingdom, to making cooperation work among wider groups of people.

In fact, we have evolved a set of dispositions that allow us to treat other members of our tribe or society as "honorary relatives", thereby unlocking a range of emotions that we would normally reserve for other family members. A good example of this so-called cultural nepotism is the visceral feeling you have when one of your nation's soldiers is lost in battle - just compare that feeling to how you react to the news of a similar loss of a soldier from another nation. We also see our cultural nepotism in the dispositions we have to hold doors for people, give up our seats on trains, or contribute to charities, and we might even risk our lives jumping into a river to save someone from drowning, or when we fight for our countries in a war.

Of course, this nepotism is not just a positive force. It is also a trait that can be exploited by propagandists and to produce Kamikaze-like or other suicidal behaviors. But the success of cooperation as a strategy has seen our species for at least the last 10,000 years on a long evolutionary trajectory towards living in larger and larger social groupings that bring together people from different tribal origins. The economies of scale that we realize even in a small grouping 'scale up' in larger groups, so much so that larger groups can often afford to have armies, to build defensive walls around their settlements. Large groups also benefit from the efficiencies that flow from a division of labour, and from access to a vast shared store of information, skills, technology and good luck.
'One world'
And so in a surprising turn, the very psychology that allows us to form and cooperate in small tribal groups, makes it possible for us to form into the larger social groupings of the modern world. Thus, early in our history most of us lived in small bands of maybe 50 to 200 people. At some point tribes formed that were essentially coalitions or bands of bands. Collections of tribes later formed into chiefdoms in which for the first time in our history a single ruler emerged.

Eventually several chiefdoms would come together in nascent city-states such as Catal-Huyuk in present day Turkey or Jericho in the Palestinian West-Bank, both around 10,000 years old. City-states gave way to nations states, and eventually to collections of states such as the United Kingdom or the United States, and even in our modern world to collections of nations such as seen in the European Union. At each step formerly competing entities discovered that cooperation could return better outcomes than endless cycles of betrayal and revenge.

This is not to say that cooperation is easy, or that it is never subject to reversals. Just look at the outpouring of cultural diversity that sprang up with the collapse of the Soviet Union. Despite being suppressed for decades, almost overnight Turkmenistan, Uzbekistan, Kazakhstan, Chechnya, Tajikistan, Moldova, Kyrgyzstan, and Dagestan reappeared, all differentiated by culture, ethnicity, and language.

So how will these two competing tendencies that comprise our evolved tribal psychology - one an ancient disposition to produce lots of different cultures, the other an ability to extend honorary relative status to others even in large groupings - play out in our modern, interconnected and globalised world? There is in principle no reason to rule out a "one world" culture, and in some respects, as Starbucks vividly illustrates, we are already well on the way.

Thus, it seems our tribal psychology can extend to groups of seemingly nearly any size. In large countries such as the United Kingdom, Japan, the United States, Brazil, India and China hundreds of millions and even over a billion people can all be united around a single tribal identity as British or Japanese, American, Indian or Chinese and they will have a tendency to direct their cultural nepotism towards these other members of their now highly extended tribe. If you take this behaviour for granted, just imagine 100,000 dogs or hyenas packed into a sporting arena - not a pretty sight.
'Bumpy road'
But two factors looming on the horizon are likely to slow the rate at which cultural unification will happen. One is resources, the other is demography. Cooperation has worked throughout history because large collections of people have been able to use resources more effectively and provide greater prosperity and protection than smaller groups. But that could change as resources become scarce.

This must be one of the most pressing social questions we can ask because if people begin to think they have reached what we might call 'peak standard of living' then they will naturally become more self-interested as the returns from cooperation begin to leak away. After all, why cooperate when there are no spoils to divide?

Related to this, the dominant demographic trend of the next century will be the movement of people from poorer to richer regions of the world. Diverse people will be brought together who have little common cultural identity of the sort that historically has prompted our cultural nepotism, and this will happen at rates that exceed those at which they can be culturally integrated.

At first, I believe, these factors will cause people to pull back from whatever level of cultural 'scaling' they have achieved to the previous level. An example is the nations of the European Union squabbling over national versus EU rights and privileges. A more troubling example might be the rise of nationalist groups and political parties, such as Marine le Pen's Front National in France, or similar far right groups in Britain and several European nations.

Then, if the success of modern societies up to this point is anything to go by, new and ever more heterogeneous and resource-scarce societies will increasingly depend upon clear enforcement of cultural or democratically derived rules to maintain stability, and will creak under the strain of smaller social groupings seeking to disengage further from the whole.

One early harbinger of a sense of decline in the sense of 'social relatedness' might be the increasing tendencies of people to avoid risk, to expect safety, to be vigilant about fairness, to require and to be granted "rights." These might all be symptoms of a greater sense of self-interest, brought about perhaps by declines in the average amount of "togetherness" we feel. When this happens, we naturally turn inwards, effectively reverting to our earlier evolutionary instincts, to a time when we relied on kin selection or cooperation among families for our needs to be met.

Against this backdrop the seemingly unstoppable and ever accelerating cultural homogenization around the world brought about by travel, the internet and social networking, although often decried, is probably a good thing even if it means the loss of cultural diversity: it increases our sense of togetherness via the sense of a shared culture. In fact, breaking down of cultural barriers - unfashionable as this can sound - is probably one of the few things that societies can do to increase harmony among ever more heterogeneous peoples.

So, to my mind, there is little doubt that the next century is going to be a time of great uncertainty and upheaval as resources, money and space become ever more scarce. It is going to be a bumpy road with many setbacks and conflicts. But if there was ever a species that could tackle these challenges it is our own. It might be surprising, but our genes, in the form of our capacity for culture, have created in us a machine capable of greater cooperation, inventiveness and common good than any other on Earth. And of course it means you can always find a cappuccino just the way you like it no matter where we wake up.
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Does globalization mean we will become one culture?

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Stroll into your local Starbucks and you will find yourself part of a cultural experiment on a scale never seen before on this planet. In less than half a century, the coffee chain has grown from a single outlet in Seattle to nearly 20,000 shops in around 60 countries.

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This article is related to the cultural impacts of globalisation as it talks about using a well renouned MNC which is McDonalds. It talks about serving fusion food in a form of fast food which would attract many customers due to its popularity. This also cultivates the Singaporean culture as Nasi lemak, Bandung and Chendol are one of the many different favourite foods of Singapore. Through this, the cultural impact of globalisation is evident because many customers are able to experience the Singapore culture in an exotic way which is to eat fusion food from MNCs which would greatly contribute to the economy.

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Ahead of the National Day event, McDonald's has launched a new localised product line featuring items such as Nasi Lemak burger, Chendol flavoured ice cream as well as the Bandung McFizz. This is also as part of a campaign with NS50 and the Singapore Food Festival 2017.

Titled "Just for you, Singapore", the campaign runs on print, TV and online channels. PR agency Golin Singapore, creative agency DDB Singapore and media agency OMD Singapore were the agencies behind the campaign. To promote the new items, McDonald's launched an ad spot featuring a national serviceman buying the new McDonald's localised products for his family using his first pay check following enlistment. At the time of writing, the Facebook video garnered over 47,000 views, 742 reactions and 294 shares at the time of writing.

The new products have tickled the fancy of locals and even garnered the attention of local and international press. In a statement to Marketing, a spokesperson for McDonald's said its objective has always been about delighting consumers in an engaging and relevant way.

With National Day around the corner, it wanted to launch a menu spread of locally-inspired items that puts a modern spin on traditional local favourites. The spokesperson added that food has always been a big part of the Singaporean culture, and McDonald's wanted to continue to connect with Singaporeans and celebrate Singapore's diverse local food heritage together.

When asked about the importance of localising products, the spokesperson said McDonald's takes pride in understanding the taste buds of Singaporeans and their evolving tastes and preferences. The inspiration for its annual locally-inspired menu comes from Singaporeans' love for local food, such as salted egg yolk, pepper crab, nasi lemak, bandung and chendol.

The spokesperson added that its in-house menu team is constantly innovating and evolving its offerings to keep up with the changing tastes and preferences of Singaporeans.

To conceptualise the new menu, it first started by identifying popular foods and tastes that are trending or have a classic appeal.

Thereafter, it captured and interpreted its taste profile in a way that retains its essence and is unique to McDonald's. It also researched and tested the new menu creations with a group of consumers, launching only those that scored well, with the Nasi Lemak burger being one of them.

"As a brand that's deeply woven into the fabric of Singapore, we wanted to pay homage to our traditional local fare in conjunction with the launch of the Singapore Food Festival 2017. We have given a modern twist to familiar local favourites, which include the Nasi Lemak Burger - and hope Singaporeans will be thrilled to unravel the local flavours in our exciting menu line-up, as we come together to celebrate National Day," Agatha Yap, senior director of marketing, menu and digital innovation, McDonald's Singapore, said.

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McDonald's explains why Nasi Lemak was chosen to front its localised campaign

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Ahead of the National Day event, McDonald's has launched a new localised product line featuring items such as Nasi Lemak burger, Chendol flavoured ice cream as well as the Bandung McFizz. This is also as part of a campaign with NS50 and the Singapore Food Festival 2017.

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This article is related to the cultural impact of globalisation because it shows how countries like Japan which have historically been closed-off are becoming more accepting and open to foreign cultures. In this case, Japan is welcoming Muslim tourists into their country, offering amenitites like prayer rooms and Halal food options to cater to an influx of Indonesian and Malaysian tourists who are visiting Mount Fuji.

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KOFU, YAMANASHI (YOMIURI SHIMBUN/ASIA NEWS NETWORK) - Residents in the area below the northern slope of Japan's famed Mount Fuji in Yamanashi Prefecture, which receives many foreign tourists, are increasing efforts in creating an environment more welcoming to Muslims.

Behind this move lies a surge in the number of tourists from Indonesia and Malaysia, both predominantly Muslim countries.

A Muslim prayer room measuring about 16 square metres, opened on Feb 4 at the Fuji-Q Highland amusement park in Fujiyoshida.

The space, which was built by renovating a part of a first-aid room, is equipped with a marker that indicates the direction of Mecca, the Muslim holy place, and a place for washing hands and feet before praying.

"This room will help increase the satisfaction level of Muslim visitors," an official of the amusement park said. Visitors can use the room freely during the park's opening hours.

Fujiyoshida lies at the base of Mount Fuji. The Fujisan World Heritage Centre, an information centre for travellers heading to Mount Fuji and the Fuji Five Lakes, is also located in the Yamanashi prefecture.

According to the Yamanashi prefectural government, 47,990 Indonesians and 42,680 Malaysians stayed overnight in the prefecture in 2018, up 18 per cent and 55.5 per cent, respectively, from the previous year.

The number of visitors from these two countries is expected to increase going forward.

The Fujiten Snow Resort in Narusawa also opened a prayer space last year. Efforts are underway to offer hospitality to Muslim tourists in terms of food options.

On Feb 15, a restaurant in Oshino Shinobi no Sato, a tourist facility featuring ninja in Oshino, acquired a halal certification that is issued to facilities and products conforming to Islamic law.

The restaurant does not use pork or alcohol in its food, while setting aside special spaces for cooking and ingredient storage.

Sylvans, a microbrewery restaurant in Fujikawaguchiko, began offering a "Muslim Welcome BBQ" in October last year. The restaurant added a barbecue dish using Halal certified meat to its menu.

All these facilities plan to increase the number of halal menu items from here on.

"Ahead of the 2020 Tokyo Olympics, we are receiving more and more inquiries about halal food. We'd like to continue making efforts to increase the satisfaction level of all tourists and make the entire area grow as an international tourism site," Harunobu Kayanuma, a general manager of the restaurant, said.

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Prayer rooms, halal food options for Muslim tourists visiting Mount Fuji

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KOFU, YAMANASHI (YOMIURI SHIMBUN/ASIA NEWS NETWORK) - Residents in the area below the northern slope of Japan's famed Mount Fuji in Yamanashi Prefecture, which receives many foreign tourists, are increasing efforts in creating an environment more welcoming to Muslims. Behind this move lies a surge in the number of tourists from Indonesia and Malaysia, both predominantly Muslim countries.

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This article asks several questions about how Globalization will affect the Singaporean identity. On one hand, due to Singapore's lack of natural resources, we have to be globalized in order to survive. However, many citizens of Singapore are concerned over how globalization may cause Singaporeans to lose our unique identity due to our heavy dependence on globalization

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The article i have chosen shows that people have many concerns over the speedy rate of globalization. Many raise worries on them losing their cultural identity and does not take globalization positively.
How people of different countries will mix and blend in to their local country. Which will result in the dilution of their lifestyles and cultures.

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Nationalistic politicians rising around the globe, in varying degrees, espouse an "our country first" mentality displaying scepticism or outright hostility towards globalisation.

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This article "McDonald's nasi lemak burger back by popular demand'' talks about Mc Donald's, a popular fast food chain bringing a popular local food that is uniquely Singaporean and adding a unique western twist to it. This shows the cultural impact of globalization is evident through the impacts if foreign influences on food landscapes across and within countries such as Singapore. Providing locals with a greater variety of food options and easier access to foreign flavors.

https://www.straitstimes.com/lifestyle/food/mcdonalds-nasi-lemak-burger-back-by-popular-demand

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The article talks about KFC's latest addition to their menu, the Mala Chicken. This chicken is a mix of their own recipe of chicken, as well as the traditional taste of Mala. This brand new creation can be attributed to the cultural impact of globalisation. Mala is an oily, spicy, numbing Chinese sauce originating from the regions of Chongqing and Sichuan, while KFC originated from Kentucky. Due to globalisation, KFC was able to set up branches all over the world, as well as take food unique to Chongqing and Sichuan and fuse it with their own food, creating a brand new and unique dish. Foreign influences like KFC can alter the food culture of Singapore directly because of cultural globalisation, and thus allow Singaporeans to taste foods from all over the world.

https://www.todayonline.com/brand-spotlight/indulge-your-mala-craving-kfc

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FN401
This article talks about how Singapores identity is being diluted today. Back when Singapore first gained independence, the main focus on which everything was built upon, was the unique Singapore identity. To quote "A Singapore that isn't clear or which does not have a national consensus on its identity will find it more difficult to overcome the challenges of a rapidly changing world. If we are not clear about who we are how to decide what we want to do as a nation?" The very foundation on which this country was built upon, was our identity. Yet, increasingly, due to influences of globalisation, and our rapidly developing country, that focus on national identity is gone. Our foundation, that brick on which Singapore is built on, is no longer a focus. However, what is national identity? What is this abstract idea that Singapore is founded on? This answer is no more clearer than it was 54 years ago. In fact, back then it may have been clearer. Equality? Perhaps. But unless Singaporeans can gather together and have that united spirit and share the same national identity, Singapore will not grow, will not develop, and will not keep its standing among others. After all, our development, was based on identity. This article shows us how globalisation and our development has lead to the dilution of national identity and results in a more homogenous society. But of course, there are always those few oddities, that continue to preserve our national identity

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The article, "Why your cafe latte costs $6" talks about why there is such a vast difference in price between a coffee in a cafe and a kopi in a hawker centre. This is related to globalization because a simple cup of coffee requires the unity of coffee industry experts and traders from seven different countries in the region. This shows that globalization has allowed many countries interact with each other to form a single product as simple as a beverage

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Explainer: Why your cafe latte costs S$6

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SINGAPORE - A cup of coffee in Singapore can cost S$1.20 in a kopitiam or S$6 at a hipster cafe. While customers here are spoilt for choice when it comes to their daily brew, not many are aware of what goes into it, and why some are more costly than others.

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This article talks about the changes in SIngapore's attitude towards the focus on National Identity in the past, compared to the present, in which the factors at play are completely different.

When Singapore had just gained independence, the government was focused on the nation's survival, via creating a strong national identity, to attract foreign Multi-National companies to start up operations in the country, hence allowing the progress and modernisation of Singapore, ensuring its survival and sustainability of its economy.

However, as we become more and more developed and successful, we lost focus on national identity. The huge influx of foreign workers has affected our national identity, dividing it into many different identities belonging to various ethnicities. Thus, with this many cultures, we are focused on racial harmony currently, rather than attempting to reconstruct our national identity which has been made significantly harder, due to globalisation. Kids nowadays would rather consume fast food in air-conditioned spaces, as compared to local foods in hot & stuffy hawker centre. Which is definitely one of the more obvious impact of globalisation of cultures

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Question: When Singapore suddenly became independent in 1965, what did its leaders talk about incessantly?

Problems with Malaysia? Economic survival? Racial harmony?

All of the above?

Yes, but there was an underlying theme, a common thread binding them together.

You might not know it and it wasn't obvious at the time.

But looking back now, it is clear they were obsessed with the Singapore identity.

The founding leaders, especially Mr Lee Kuan Yew, talked non-stop about it - what sort of country it was and what it should become.

A Singapore that isn't clear or which does not have a national consensus on its identity will find it more difficult to overcome the challenges of a rapidly changing world. If we are not clear about who we are, how to decide what we want to do as a nation?

It dominated their speeches and shaped almost every aspect of Singapore's development, including the economy, defence, foreign relations and politics.

Then, when progress and development came and survival was no longer a pressing concern, they stopped talking about it.

And Singapore's identity became less clear, which is a problem.

But I am getting ahead of the story.

Why do I say identity was such a prominent subject in the early years?

You only have to read the speeches they made then.

This was typical, by Mr Lee in 1965:

"We made this country from nothing, from mudflats... But I say to you: Here we make the model multiracial society. This is not a country that belongs to any single community: It belongs to all of us... Over 100 years ago, this was a mudflat, swamp... Ten years from now, this will be a metropolis. Never fear!"

Another example: "Some people think that just because we are a small place, they can put the screws on us. It is not so easy... If they could have just squeezed us like an orange and squeezed the juice out, I think the juice would have been squeezed out of us... But it was a bit harder, wasn't it? It was more like the durian. You try and squeeze it, your hand gets hurt."

The Singapore identity they conceived was this: It was a newly independent country, vulnerable because it had no natural resources and was situated among hostile neighbours, with a multiracial people completely dependent on the outside world for a living. Even the water from its taps came from a foreign country. So it had to find a way of being open and relevant to the world, the people had to be exceptionally hard-working, organised and disciplined with a strong leadership. There was no other way. Work hard, stay united or perish.

Everything else flowed from this identity.

It wasn't just a matter of speech or an exercise in political imagination.

It shaped public policy in very concrete ways, in the way the economy was developed, in defence and security, foreign relations and politics.

Then, when Singapore became more developed and successful, the focus on identity disappeared.

Speeches by ministers and others today and for some time now are almost wholly focused on policies - what to do, and less about who we are or what we want to become as a people.

What has brought about this change?

Is identity no longer an important issue now that survival is not in question and Singapore has succeeded beyond many people's expectations?

Whatever the reason, I think the result is that Singaporeans are less clear about their identity as a nation.

Perhaps this is inevitable as Singapore society is no longer as homogeneous as it used to be, there are more interest groups, the class divide is growing and the Internet and social media have enabled people to assume multiple identities beyond the traditional categories of race, language and religion.

Globalisation, technological changes and immigration have accelerated these changes, especially in the last 15 years.

It is also more difficult today for the Government to prescribe a given identity and expect people to accept it willingly.

One example: Making Singapore into a global city comparable to London or New York with its lifestyle options attracting wealthy and highly skilled workers.

This might have been a possible vision for the city state to aspire to become given the many qualities Singapore possessed: a liveable city with a high level of public safety, respect for rule of law and excellent communication facilities.

But many Singaporeans would not have been able to identify with it and would feel out of place in it.

Indeed there was a political backlash when the number of foreigners working here increased rapidly as a result of the Government's overly liberal immigration policy in pursuit of that vision.

So, what is the identity Singaporeans would be comfortable with and which would define the Singapore they want now and in the future?

I believe the answer is less clear today than it was 52 years ago.

Experts who study the subject say identity is a difficult concept to grasp, that it is amorphous, fluid, changing, and always contested.

That was the view of many of them at a conference to discuss the issue which I attended last week.

People have multiple identities associated with their work, interests and social affiliations apart from their racial and religious identities.

But the experts also said a national identity can be empowering and inspirational, enabling a people to have a larger sense of purpose beyond their immediate concerns.

A Singapore that isn't clear or which does not have a national consensus on its identity will find it more difficult to overcome the challenges of a rapidly changing world.

If we are not clear about who we are, how to decide what we want to do as a nation?

This question is relevant in the economic sphere - about jobs and skills - as it is in politics - about the sort of society we want to aspire to become.

Identity isn't just a fuzzy notion to call up during feel-good moments.

It shapes policy and a country's approach to solving its problems, as it did in the early years of independence.

I hope there will be a deeper discussion on it, especially among younger Singaporeans, including on sensitive subjects such as race, language and culture.

Don't wait for another existential threat to the country to do it.
* The writer is also a senior fellow at the S. Rajaratnam School of International Studies, Nanyang Technological University

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Is Singapore's identity less clear today?

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Question: When Singapore suddenly became independent in 1965, what did its leaders talk about incessantly? Problems with Malaysia? Economic survival? Racial harmony? All of the above? Yes, but there was an underlying theme, a common thread binding them together. You might not know it and it wasn't obvious at the time.

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This article talks about how many stores in hawker centres in Singapore that are known for selling popular local foods are now closing down and are taken over by new stores that sell international food such as those in the french cuisine. The famous local foods that Singaporeans and tourists long for are disappearing.

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SINGAPORE (REUTERS) - Singapore's lively food culture faces a dying future.

So-called hawkers serve up cheap fusion cuisine for as little as US$2 (S$2.70).

They're a staple for locals and a draw for tourists who've come to eat in Asia's foodie paradise.

However Reuters' Christophe Vanderperre reports as they retire that heritage is under threat.

"When I arrived in Singapore 10 years ago, the only thing I personally wanted to eat was hawker food. But now when we go to a hawker centre, we see more shops that are closed or more shops that are offering something different. I've seen French cuisine being offered in hawker stalls which is much more expensive than your usual plate of noodles.

"When we speak to hawkers, there was one particular one who has been trying fried koi teow for over 40 years. He was just a little bit sad that he could not find anyone to replace him," said Mr Vanderperre.

This year the government stepped in - moving to save the trade after celebrity attention like chef Gordon Ramsay and Anthony Bourdain.

"One of the initiatives where they pair all the hawkers to teach young, aspiring hawkers for two months and they work together afterwards. That seems to be working. We spoke to one of those younger hawkers that went through that course and he said he's very happy with his chicken rice stall. He thinks more initiatives such as those ones should be available because he is sure that people will go into it," added Mr Vanderperre.

For many it comes down to cost.

The old hawkers are subsidised, part of a 1960s programme to get them off the streets.

Any new hawkers must pay market price in one of the most expensive cities in the world and still compete to serve up the same cheap dishes.

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SINGAPORE (REUTERS) - Singapore's lively food culture faces a dying future. So-called hawkers serve up cheap fusion cuisine for as little as US$2 (S$2.70). They're a staple for locals and a draw for tourists who've come to eat in Asia's foodie paradise. However Reuters' Christophe Vanderperre reports as they retire that heritage is under threat.

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TBILISI (REUTERS) - Paris and Hong Kong for the first time joined Singapore as the world's most expensive cities for expatriates to live in, a study revealed on Tuesday (March 19), with utilities and transport driving up the cost of living.

Zurich, Geneva and Japan's Osaka trailed closely, with emerging market cities like Istanbul and Moscow plummeting down the ranking due to high inflation and currency depreciation, said the Economist Intelligence Unit's bi-annual survey of 133 cities.

It was the first time in more than 30 years that three cities shared the top spot, a sign that pricey global cities are growing more alike, said the report's author, Roxana Slavcheva.

"Converging costs in traditionally more expensive cities ... is a testament to globalisation and the similarity of tastes and shopping patterns," she said in a statement.

"Even in locations where shopping for groceries may be relatively cheaper, utilities or transportation prices drive up overall cost of living," she said.

Rising costs in cities are often driven by a vibrant job market attracting skilled workers with high wages, said Anthony Breach, an analyst with the British think tank Centre for Cities - which was not involved in the study.

Urban planners need to plan and build more housing to keep prices affordable and overall costs down, Breach told the Thomson Reuters Foundation.

For the EIU survey researchers compared the cost of more than 150 items such as cars, food, rent, transport and clothing in 133 cities.

A woman's haircut was about US$15 in Bangalore, India, compared to US$210 in New York, for example, while a bottle of beer was about half a dollar in Lagos, Nigeria, and more than US$3 in Zurich.

British cities recovered a few positions a year after reaching the cheapest level in more than two decades due to Brexit uncertainty, with London ranking 22nd and Manchester 51st, up eight and five spots respectively.

Political turmoil in Venezuela plummeted Caracas to the bottom of the ranking, followed by Damascus, Syria, with Karachi, Pakistan, Buenos Aires, Argentina, and New Delhi also featuring among the 10 cheapest cities.

But a city's drop in the index does not necessarily mean life automatically gets cheaper for people living there, as prices adjust to inflation often quicker than wages, said Gunes Cansiz of the World Resources Institute (WRI), a think tank.

"The cost of living in Istanbul, for example, might seem to have decreased, but since household expenses have increased, this has no positive reflection on the daily life of Istanbulites," said Cansiz, director at WRI's Turkey Sustainable Cities programme.

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Singapore, Hong Kong, and Paris are the most expensive cities for expatriates to live in

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TBILISI (REUTERS) - Paris and Hong Kong for the first time joined Singapore as the world's most expensive cities for expatriates to live in, a study revealed on Tuesday (March 19), with utilities and transport driving up the cost of living.

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Nowadays people in Singapore prefer western food over our local cuisines. This gives them the mindset that hawker centres are not a good place to eat or work at. Eventually this leads to the depletion in hawker centres. When hawker centres are lost, the uniqueness of Singapore is also lost. Since people in Singapore are becoming more westernised, there is a exchange of culture. This is because Singaporeans lose their local culture in return for western culture. This leads to a loss in cultural identity. Hence it is a cultural impact of globalization.
https://www.straitstimes.com/singapore/singapores-fading-food-hawker-heritage

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This article talks about the different types of fusion foods such as nasi lemak burger, masala dosa brioche and many more. This is related to the cultural impact of globalisation as unique cultures from different countries interact with each other, they may integrate, leading to the creation of fusion foods. Nasi lemak burger, for instance, is a fusion of the nasi lemak from the malay culture with the burger from the western culture.

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SINGAPORE - In less than two weeks, the McDonald's nasi lemak burger has sold out, with McDonald's ending sales of the burger on Tuesday (July 25).

Along with the burger, two other locally inspired items on the fast-food chain's menu to celebrate National Day - the Chendol McFlurry and Bandung McFizz - were also taken off the menu.

Launched on July 13, the menu, which also included Coconut Pie, attracted much buzz.

McDonald's cited "overwhelming demand" as the reason for the products selling out and being taken off the menu.

Singapore is not the only country where fast food has been customised to satisfy local tastebuds.

Here are seven other fast-food items that cater to local populations.

1. KFC: Congee in China

Also served in Singapore, breakfast congee, or porridge, is a popular breakfast item that has long been on the menu at KFC outlets in China.

Served with chicken, shallots and spring onions, the breakfast staple is reportedly the fast-food chain's best-selling item for breakfast.

2. McDonald's: Masala Dosa Brioche in India

In January this year, it was announced McDonald's would be rolling out the Masala Dosa Brioche to 44 restaurants in India. Inspired by the popular Indian breakfast staple masala dosa, the burger comprises a grilled vegetarian patty along with a molaga podi (a type of chilli powder) sauce.

The burger, released first in Mumbai on Jan 13, joins a number of other localised products on McDonald's menus in India. They include the McAlloo Tikki, a vegetarian burger with a potato patty.

McDonald's is an old hand at customising food for regional markets, offering items such as a McLobster in Canada this year (it was a summer special with lobster meat, diced celery, lettuce and salad dressing in a hotdog bun) as well as a McArabia in the Middle East (two grilled chicken patties with lettuce, tomatoes, onions, and garlic sauce in a pita).

3. KFC: Karaage chicken and rice bowls in Japan

At KFC outlets in Japan, chicken is served in the Japanese karaage style, which involves marinating the chicken in soya sauce, ginger and garlic before it is fried.

The fast-food chain also offers rice bowls, in flavours such as Japanese Teriyaki and Spanish Salpiaco.

4. Starbucks: Sakura Blossom drinks in Japan

Starbucks' sakura-flavoured concoctions are a spring staple in Japan, utilising the Japanese favourite of cherry blossom as a flavour for its milky offerings. This year, the limited-time menu included the Sakura Blossom Cream Frappucino with Crispy Swirl, which came with a topping of pink chocolate shavings and crunchy rice pieces.

There is also a Sakura Blossom Cream Latte. Both drinks are served in matching cherry blossom cups and Starbucks has even designed a "Sakura Snap" photo frame, retrievable via a QR code, so that customers can commemorate their drink with a prettily framed Instagram shot.

5. Dunkin' Donuts: Kimchi doughnuts in South Korea

Other than standard flavours such as a glazed doughnut, Dunkin' Donuts in South Korea offers varieties such as red bean and glutinous rice doughnuts.

Other unique items include sweet potato muffins, sesame tofu rings as well as savoury fried croquettes filled with kimchi, that classic Korean accompaniment at all meals.

6. Burger King: Hamburger meets jelly doughnut in Israel

To celebrate Hanukka in Israel in 2016, Burger King introduced the SufganiKing. A sufgania is a jelly doughnut. BK's take filled the doughnut with ketchup (but kept the powdered sugar topping), and used two to sandwich chargrilled beef patty, lettuce and tomatoes. Do not forget the pickles and onions.

7. Taco Bell: Cheetos Quesadilla in the Philippines

Take a quesadilla, fill it with jalapeno-flavoured crunchy Cheetos, add lots of cheese. The idea was so genius, or gross depending on your fast-food tolerance, that online websites such as Foodbeast and Mashable immediately wrote it up when it was launched in 2016.

8. Pizza Hut's cheeseburger pizza crust in the UK

Why dither between pizza and burgers when you can have both? Pizza Hut introduced this particular Frankenfood in the United Kingdom in 2013. The pizza comes with little burger patties and melted cheese tucked into the crust.

SOURCES: CNN, Quartz, Refinery29, McDonald's Arabia, CBC News, Harvard Business Review, Business Insider, People.com, Mashable.com, Seriouseats.com

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McDonald's nasi lemak burger: 8 other localised fast-food items across the globe

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SINGAPORE - In less than two weeks, the McDonald's nasi lemak burger has sold out, with McDonald's ending sales of the burger on Tuesday (July 25). Along with the burger, two other locally inspired items on the fast-food chain's menu to celebrate National Day - the Chendol McFlurry and Bandung McFizz - were also taken off the menu.

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This article is related to the cultural impact of globalisation as it mentions the different hybrid/fusion foods created from different unique dishes from different unique cultures. It shows that due to globalisation, different cultures across the globe has spread and even mixed with other native cultures sometimes and as a result, new hybrid food like the nasi lemak burger -a mixture of nasi lemak a traditional Malay food and a burger, a staple in western cuisine- are created and sold to locals who get to try new delicacies created thanks to the spread of different cultures as a result of globalisation. Thus, this article is related to globalisation.

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SINGAPORE - In less than two weeks, the McDonald's nasi lemak burger has sold out, with McDonald's ending sales of the burger on Tuesday (July 25).

Along with the burger, two other locally inspired items on the fast-food chain's menu to celebrate National Day - the Chendol McFlurry and Bandung McFizz - were also taken off the menu.

Launched on July 13, the menu, which also included Coconut Pie, attracted much buzz.

McDonald's cited "overwhelming demand" as the reason for the products selling out and being taken off the menu.

Singapore is not the only country where fast food has been customised to satisfy local tastebuds.

Here are seven other fast-food items that cater to local populations.

1. KFC: Congee in China

Also served in Singapore, breakfast congee, or porridge, is a popular breakfast item that has long been on the menu at KFC outlets in China.

Served with chicken, shallots and spring onions, the breakfast staple is reportedly the fast-food chain's best-selling item for breakfast.

2. McDonald's: Masala Dosa Brioche in India

In January this year, it was announced McDonald's would be rolling out the Masala Dosa Brioche to 44 restaurants in India. Inspired by the popular Indian breakfast staple masala dosa, the burger comprises a grilled vegetarian patty along with a molaga podi (a type of chilli powder) sauce.

The burger, released first in Mumbai on Jan 13, joins a number of other localised products on McDonald's menus in India. They include the McAlloo Tikki, a vegetarian burger with a potato patty.

McDonald's is an old hand at customising food for regional markets, offering items such as a McLobster in Canada this year (it was a summer special with lobster meat, diced celery, lettuce and salad dressing in a hotdog bun) as well as a McArabia in the Middle East (two grilled chicken patties with lettuce, tomatoes, onions, and garlic sauce in a pita).

3. KFC: Karaage chicken and rice bowls in Japan

At KFC outlets in Japan, chicken is served in the Japanese karaage style, which involves marinating the chicken in soya sauce, ginger and garlic before it is fried.

The fast-food chain also offers rice bowls, in flavours such as Japanese Teriyaki and Spanish Salpiaco.

4. Starbucks: Sakura Blossom drinks in Japan

Starbucks' sakura-flavoured concoctions are a spring staple in Japan, utilising the Japanese favourite of cherry blossom as a flavour for its milky offerings. This year, the limited-time menu included the Sakura Blossom Cream Frappucino with Crispy Swirl, which came with a topping of pink chocolate shavings and crunchy rice pieces.

There is also a Sakura Blossom Cream Latte. Both drinks are served in matching cherry blossom cups and Starbucks has even designed a "Sakura Snap" photo frame, retrievable via a QR code, so that customers can commemorate their drink with a prettily framed Instagram shot.

5. Dunkin' Donuts: Kimchi doughnuts in South Korea

Other than standard flavours such as a glazed doughnut, Dunkin' Donuts in South Korea offers varieties such as red bean and glutinous rice doughnuts.

Other unique items include sweet potato muffins, sesame tofu rings as well as savoury fried croquettes filled with kimchi, that classic Korean accompaniment at all meals.

6. Burger King: Hamburger meets jelly doughnut in Israel

To celebrate Hanukka in Israel in 2016, Burger King introduced the SufganiKing. A sufgania is a jelly doughnut. BK's take filled the doughnut with ketchup (but kept the powdered sugar topping), and used two to sandwich chargrilled beef patty, lettuce and tomatoes. Do not forget the pickles and onions.

7. Taco Bell: Cheetos Quesadilla in the Philippines

Take a quesadilla, fill it with jalapeno-flavoured crunchy Cheetos, add lots of cheese. The idea was so genius, or gross depending on your fast-food tolerance, that online websites such as Foodbeast and Mashable immediately wrote it up when it was launched in 2016.

8. Pizza Hut's cheeseburger pizza crust in the UK

Why dither between pizza and burgers when you can have both? Pizza Hut introduced this particular Frankenfood in the United Kingdom in 2013. The pizza comes with little burger patties and melted cheese tucked into the crust.

SOURCES: CNN, Quartz, Refinery29, McDonald's Arabia, CBC News, Harvard Business Review, Business Insider, People.com, Mashable.com, Seriouseats.com

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McDonald's nasi lemak burger: 8 other localised fast-food items across the globe

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SINGAPORE - In less than two weeks, the McDonald's nasi lemak burger has sold out, with McDonald's ending sales of the burger on Tuesday (July 25). Along with the burger, two other locally inspired items on the fast-food chain's menu to celebrate National Day - the Chendol McFlurry and Bandung McFizz - were also taken off the menu.

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This article is about how because of globalisation, Singapore's culture has drifted away from what it used to be. In the past, before globalisation was occuring at the pace it is today, different ethnic groups had different character traits that were attributed to them. But nowadays,with globalisation occuring faster than ever, there is no distinguishing factor between and Indian ,Chinese, Malay ,eurasian so on and so forth.

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Globalization and its impact on Singapore family values - The Online Citizen Asia

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The Online Citizen Asia Globalization and its impact on Singapore family values

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This article is about the lost of singaporean's identity because of class divisions, social media and internet which has cause people to form race catergories and be less homogene
https://www.straitstimes.com/opinion/is-singapores-identity-less-clear-today

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After reading this article, what I found interesting was that

I feel these hawkers were contributing to Singapore's culture through becoming hawkers, which I think not many young people would want to do. They would rather work in an office instead of in a hot and humid hawker center. This could be due to globalisation, because the world is becoming more interconnected and interdependent, more of these jobs are being created in Singapore, leading to fewer young adults being hawkers. However, these 2 young hawkers took a twists. Instead of providing the usual "Singaporean" foods, they sold food items that were normally sold in restaurants, but at a lower price. However, their most expensive item still reached $19.50.

Though globalisation may have impacted Singapore through the loss of the hawker culture, every once in a while, we will see brave young adults who dare to take a step in a direction few others have dared to, and this is what could keep the hawker culture in Singapore alive.  At the same time, globalisation could diversify the types of food that are sold by these hawkers

https://www.channelnewsasia.com/news/singapore/sutachi-chinatown-young-hawkers-quit-never-taken-a-full-salary-11222534

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Globalisation is a process through which ideas and activities of people in different parts of
the world become interconnected. These interconnections can lead to
interdependent relationships between developments in the world and
developments in the country.

This article has encased the above statement. In this article, a Singaporean states that he expected to drink a lot of coffee on a holiday in Vietnam. However, he found himself drinking a sugary beverage known unanimously around the world as bubble tea. Bubble tea was originally invented in Taiwan, but it has expanded so rapidly with thousands of shops springing up from Russia, to Canada, New Zealand to USA, etc. This shows that a simple introduction of drinking bubble tea can go such a long way due to globalisation. This also shows how many cultures can be impacted due to globalisation.

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Bubbling over: The globalisation of a tea craze

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Bubble tea, which started in Taiwan, has won fans worldwide, with an industry worth $60 billion.
. Read more at straitstimes.com.

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Singapore has lost it's national identity over the past few decades. It is one of the implications of globalisation, as Singapore strives towards revolutionary technological advancements and its ambition to become a metropolis, it has lost some of the elements that once used to identify it as 'Singapore'. Be it in terms of traditions or culture, it is fading away as Singapore builds towards becoming like prominent cities such as London and New York.

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Question: When Singapore suddenly became independent in 1965, what did its leaders talk about incessantly?

Problems with Malaysia? Economic survival? Racial harmony?

All of the above?

Yes, but there was an underlying theme, a common thread binding them together.

You might not know it and it wasn't obvious at the time.

But looking back now, it is clear they were obsessed with the Singapore identity.

The founding leaders, especially Mr Lee Kuan Yew, talked non-stop about it - what sort of country it was and what it should become.

A Singapore that isn't clear or which does not have a national consensus on its identity will find it more difficult to overcome the challenges of a rapidly changing world. If we are not clear about who we are, how to decide what we want to do as a nation?

It dominated their speeches and shaped almost every aspect of Singapore's development, including the economy, defence, foreign relations and politics.

Then, when progress and development came and survival was no longer a pressing concern, they stopped talking about it.

And Singapore's identity became less clear, which is a problem.

But I am getting ahead of the story.

Why do I say identity was such a prominent subject in the early years?

You only have to read the speeches they made then.

This was typical, by Mr Lee in 1965:

"We made this country from nothing, from mudflats... But I say to you: Here we make the model multiracial society. This is not a country that belongs to any single community: It belongs to all of us... Over 100 years ago, this was a mudflat, swamp... Ten years from now, this will be a metropolis. Never fear!"

Another example: "Some people think that just because we are a small place, they can put the screws on us. It is not so easy... If they could have just squeezed us like an orange and squeezed the juice out, I think the juice would have been squeezed out of us... But it was a bit harder, wasn't it? It was more like the durian. You try and squeeze it, your hand gets hurt."

The Singapore identity they conceived was this: It was a newly independent country, vulnerable because it had no natural resources and was situated among hostile neighbours, with a multiracial people completely dependent on the outside world for a living. Even the water from its taps came from a foreign country. So it had to find a way of being open and relevant to the world, the people had to be exceptionally hard-working, organised and disciplined with a strong leadership. There was no other way. Work hard, stay united or perish.

Everything else flowed from this identity.

It wasn't just a matter of speech or an exercise in political imagination.

It shaped public policy in very concrete ways, in the way the economy was developed, in defence and security, foreign relations and politics.

Then, when Singapore became more developed and successful, the focus on identity disappeared.

Speeches by ministers and others today and for some time now are almost wholly focused on policies - what to do, and less about who we are or what we want to become as a people.

What has brought about this change?

Is identity no longer an important issue now that survival is not in question and Singapore has succeeded beyond many people's expectations?

Whatever the reason, I think the result is that Singaporeans are less clear about their identity as a nation.

Perhaps this is inevitable as Singapore society is no longer as homogeneous as it used to be, there are more interest groups, the class divide is growing and the Internet and social media have enabled people to assume multiple identities beyond the traditional categories of race, language and religion.

Globalisation, technological changes and immigration have accelerated these changes, especially in the last 15 years.

It is also more difficult today for the Government to prescribe a given identity and expect people to accept it willingly.

One example: Making Singapore into a global city comparable to London or New York with its lifestyle options attracting wealthy and highly skilled workers.

This might have been a possible vision for the city state to aspire to become given the many qualities Singapore possessed: a liveable city with a high level of public safety, respect for rule of law and excellent communication facilities.

But many Singaporeans would not have been able to identify with it and would feel out of place in it.

Indeed there was a political backlash when the number of foreigners working here increased rapidly as a result of the Government's overly liberal immigration policy in pursuit of that vision.

So, what is the identity Singaporeans would be comfortable with and which would define the Singapore they want now and in the future?

I believe the answer is less clear today than it was 52 years ago.

Experts who study the subject say identity is a difficult concept to grasp, that it is amorphous, fluid, changing, and always contested.

That was the view of many of them at a conference to discuss the issue which I attended last week.

People have multiple identities associated with their work, interests and social affiliations apart from their racial and religious identities.

But the experts also said a national identity can be empowering and inspirational, enabling a people to have a larger sense of purpose beyond their immediate concerns.

A Singapore that isn't clear or which does not have a national consensus on its identity will find it more difficult to overcome the challenges of a rapidly changing world.

If we are not clear about who we are, how to decide what we want to do as a nation?

This question is relevant in the economic sphere - about jobs and skills - as it is in politics - about the sort of society we want to aspire to become.

Identity isn't just a fuzzy notion to call up during feel-good moments.

It shapes policy and a country's approach to solving its problems, as it did in the early years of independence.

I hope there will be a deeper discussion on it, especially among younger Singaporeans, including on sensitive subjects such as race, language and culture.

Don't wait for another existential threat to the country to do it.
* The writer is also a senior fellow at the S. Rajaratnam School of International Studies, Nanyang Technological University

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Is Singapore's identity less clear today?

# data[].attributes.attachment_link.description
Question: When Singapore suddenly became independent in 1965, what did its leaders talk about incessantly? Problems with Malaysia? Economic survival? Racial harmony? All of the above? Yes, but there was an underlying theme, a common thread binding them together. You might not know it and it wasn't obvious at the time.

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This article is about McDonald's nasi lemak burger and 8 other localized fast-food items across the globe, including KFC’s congee in China, Starbucks’ sakura blossom drinks in Japan and etc. Take McDonald’s masala dosa brioche in India as an example:In January this year, it was announced McDonald's would be rolling out the Masala Dosa Brioche to 44 restaurants in India. Inspired by the popular Indian breakfast staple masala dosa, the burger comprises a grilled vegetarian patty along with a molaga podi (a type of chilli powder) sauce. It can be seen that the burger from McDonald’s has been localized and become a product of the combination of the local culture and the American culture. Thus it is a example of cultural homogenization and hybridization in food.

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SINGAPORE - In less than two weeks, the McDonald's nasi lemak burger has sold out, with McDonald's ending sales of the burger on Tuesday (July 25).

Along with the burger, two other locally inspired items on the fast-food chain's menu to celebrate National Day - the Chendol McFlurry and Bandung McFizz - were also taken off the menu.

Launched on July 13, the menu, which also included Coconut Pie, attracted much buzz.

McDonald's cited "overwhelming demand" as the reason for the products selling out and being taken off the menu.

Singapore is not the only country where fast food has been customised to satisfy local tastebuds.

Here are seven other fast-food items that cater to local populations.

1. KFC: Congee in China

Also served in Singapore, breakfast congee, or porridge, is a popular breakfast item that has long been on the menu at KFC outlets in China.

Served with chicken, shallots and spring onions, the breakfast staple is reportedly the fast-food chain's best-selling item for breakfast.

2. McDonald's: Masala Dosa Brioche in India

In January this year, it was announced McDonald's would be rolling out the Masala Dosa Brioche to 44 restaurants in India. Inspired by the popular Indian breakfast staple masala dosa, the burger comprises a grilled vegetarian patty along with a molaga podi (a type of chilli powder) sauce.

The burger, released first in Mumbai on Jan 13, joins a number of other localised products on McDonald's menus in India. They include the McAlloo Tikki, a vegetarian burger with a potato patty.

McDonald's is an old hand at customising food for regional markets, offering items such as a McLobster in Canada this year (it was a summer special with lobster meat, diced celery, lettuce and salad dressing in a hotdog bun) as well as a McArabia in the Middle East (two grilled chicken patties with lettuce, tomatoes, onions, and garlic sauce in a pita).

3. KFC: Karaage chicken and rice bowls in Japan

At KFC outlets in Japan, chicken is served in the Japanese karaage style, which involves marinating the chicken in soya sauce, ginger and garlic before it is fried.

The fast-food chain also offers rice bowls, in flavours such as Japanese Teriyaki and Spanish Salpiaco.

4. Starbucks: Sakura Blossom drinks in Japan

Starbucks' sakura-flavoured concoctions are a spring staple in Japan, utilising the Japanese favourite of cherry blossom as a flavour for its milky offerings. This year, the limited-time menu included the Sakura Blossom Cream Frappucino with Crispy Swirl, which came with a topping of pink chocolate shavings and crunchy rice pieces.

There is also a Sakura Blossom Cream Latte. Both drinks are served in matching cherry blossom cups and Starbucks has even designed a "Sakura Snap" photo frame, retrievable via a QR code, so that customers can commemorate their drink with a prettily framed Instagram shot.

5. Dunkin' Donuts: Kimchi doughnuts in South Korea

Other than standard flavours such as a glazed doughnut, Dunkin' Donuts in South Korea offers varieties such as red bean and glutinous rice doughnuts.

Other unique items include sweet potato muffins, sesame tofu rings as well as savoury fried croquettes filled with kimchi, that classic Korean accompaniment at all meals.

6. Burger King: Hamburger meets jelly doughnut in Israel

To celebrate Hanukka in Israel in 2016, Burger King introduced the SufganiKing. A sufgania is a jelly doughnut. BK's take filled the doughnut with ketchup (but kept the powdered sugar topping), and used two to sandwich chargrilled beef patty, lettuce and tomatoes. Do not forget the pickles and onions.

7. Taco Bell: Cheetos Quesadilla in the Philippines

Take a quesadilla, fill it with jalapeno-flavoured crunchy Cheetos, add lots of cheese. The idea was so genius, or gross depending on your fast-food tolerance, that online websites such as Foodbeast and Mashable immediately wrote it up when it was launched in 2016.

8. Pizza Hut's cheeseburger pizza crust in the UK

Why dither between pizza and burgers when you can have both? Pizza Hut introduced this particular Frankenfood in the United Kingdom in 2013. The pizza comes with little burger patties and melted cheese tucked into the crust.

SOURCES: CNN, Quartz, Refinery29, McDonald's Arabia, CBC News, Harvard Business Review, Business Insider, People.com, Mashable.com, Seriouseats.com

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McDonald's nasi lemak burger: 8 other localised fast-food items across the globe

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SINGAPORE - In less than two weeks, the McDonald's nasi lemak burger has sold out, with McDonald's ending sales of the burger on Tuesday (July 25). Along with the burger, two other locally inspired items on the fast-food chain's menu to celebrate National Day - the Chendol McFlurry and Bandung McFizz - were also taken off the menu.

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SINGAPORE - In less than two weeks, the McDonald's nasi lemak burger has sold out, with McDonald's ending sales of the burger on Tuesday (July 25).

Along with the burger, two other locally inspired items on the fast-food chain's menu to celebrate National Day - the Chendol McFlurry and Bandung McFizz - were also taken off the menu.

Launched on July 13, the menu, which also included Coconut Pie, attracted much buzz.

McDonald's cited "overwhelming demand" as the reason for the products selling out and being taken off the menu.

Singapore is not the only country where fast food has been customised to satisfy local tastebuds.

Here are seven other fast-food items that cater to local populations.

1. KFC: Congee in China

Also served in Singapore, breakfast congee, or porridge, is a popular breakfast item that has long been on the menu at KFC outlets in China.

Served with chicken, shallots and spring onions, the breakfast staple is reportedly the fast-food chain's best-selling item for breakfast.

2. McDonald's: Masala Dosa Brioche in India

In January this year, it was announced McDonald's would be rolling out the Masala Dosa Brioche to 44 restaurants in India. Inspired by the popular Indian breakfast staple masala dosa, the burger comprises a grilled vegetarian patty along with a molaga podi (a type of chilli powder) sauce.

The burger, released first in Mumbai on Jan 13, joins a number of other localised products on McDonald's menus in India. They include the McAlloo Tikki, a vegetarian burger with a potato patty.

McDonald's is an old hand at customising food for regional markets, offering items such as a McLobster in Canada this year (it was a summer special with lobster meat, diced celery, lettuce and salad dressing in a hotdog bun) as well as a McArabia in the Middle East (two grilled chicken patties with lettuce, tomatoes, onions, and garlic sauce in a pita).

3. KFC: Karaage chicken and rice bowls in Japan

At KFC outlets in Japan, chicken is served in the Japanese karaage style, which involves marinating the chicken in soya sauce, ginger and garlic before it is fried.

The fast-food chain also offers rice bowls, in flavours such as Japanese Teriyaki and Spanish Salpiaco.

4. Starbucks: Sakura Blossom drinks in Japan

Starbucks' sakura-flavoured concoctions are a spring staple in Japan, utilising the Japanese favourite of cherry blossom as a flavour for its milky offerings. This year, the limited-time menu included the Sakura Blossom Cream Frappucino with Crispy Swirl, which came with a topping of pink chocolate shavings and crunchy rice pieces.

There is also a Sakura Blossom Cream Latte. Both drinks are served in matching cherry blossom cups and Starbucks has even designed a "Sakura Snap" photo frame, retrievable via a QR code, so that customers can commemorate their drink with a prettily framed Instagram shot.

5. Dunkin' Donuts: Kimchi doughnuts in South Korea

Other than standard flavours such as a glazed doughnut, Dunkin' Donuts in South Korea offers varieties such as red bean and glutinous rice doughnuts.

Other unique items include sweet potato muffins, sesame tofu rings as well as savoury fried croquettes filled with kimchi, that classic Korean accompaniment at all meals.

6. Burger King: Hamburger meets jelly doughnut in Israel

To celebrate Hanukka in Israel in 2016, Burger King introduced the SufganiKing. A sufgania is a jelly doughnut. BK's take filled the doughnut with ketchup (but kept the powdered sugar topping), and used two to sandwich chargrilled beef patty, lettuce and tomatoes. Do not forget the pickles and onions.

7. Taco Bell: Cheetos Quesadilla in the Philippines

Take a quesadilla, fill it with jalapeno-flavoured crunchy Cheetos, add lots of cheese. The idea was so genius, or gross depending on your fast-food tolerance, that online websites such as Foodbeast and Mashable immediately wrote it up when it was launched in 2016.

8. Pizza Hut's cheeseburger pizza crust in the UK

Why dither between pizza and burgers when you can have both? Pizza Hut introduced this particular Frankenfood in the United Kingdom in 2013. The pizza comes with little burger patties and melted cheese tucked into the crust.

SOURCES: CNN, Quartz, Refinery29, McDonald's Arabia, CBC News, Harvard Business Review, Business Insider, People.com, Mashable.com, Seriouseats.com

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McDonald's nasi lemak burger: 8 other localised fast-food items across the globe

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SINGAPORE - In less than two weeks, the McDonald's nasi lemak burger has sold out, with McDonald's ending sales of the burger on Tuesday (July 25). Along with the burger, two other locally inspired items on the fast-food chain's menu to celebrate National Day - the Chendol McFlurry and Bandung McFizz - were also taken off the menu.

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Worldwide, many brands have many chain stores. For example, Starbucks, McDonald's and so on. The world is increasingly bringing people from different culture and tradition together.  This is because  the new generation will add new culture to the culture of the previous generation.  These chain stores and the internet increase the rate of globalization and cultural impact.  People want to develop and accept these good ideas but they may affect the traditional culture. This article is trying to explain how globalization affects the culture and the reason this happens

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Stroll into your local Starbucks and you will find yourself part of a cultural experiment on a scale never seen before on this planet. In less than half a century, the coffee chain has grown from a single outlet in Seattle to nearly 20,000 shops in around 60 countries. Each year, its near identical stores serve cups of near identical coffee in near identical cups to hundreds of thousands of people. For the first time in history, your morning cappuccino is the same no matter whether you are sipping it in Tokyo, New York, Bangkok or Buenos Aires.

Of course, it is not just Starbucks. Select any global brand from Coca Cola to Facebook and the chances are you will see or feel their presence in most countries around the world. It is easy to see this homogenization in terms of loss of diversity, identity or the westernization of society. But, the rapid pace of change also raises the more interesting question of why - over our relatively short history - humans have had so many distinct cultures in the first place. And, if diversity is a part of our psychological make-up, how we will fare in a world that is increasingly bringing together people from different cultural backgrounds and traditions?

To get at this question, I argue that we need to understand what I call our unique 'capacity for culture'. This trait, which I outline in my book Wired for Culture, makes us stand alone amongst all other animals. Put simply, we can pick up where others have left off, not having to re-learn our cultural knowledge each generation, as good ideas build successively upon others that came before them, or are combined with other ideas giving rise to new inventions.

Take the axe as an example. At first we built simple objects like hand axes chipped or "flaked" from larger stones. But these would give way to more sophisticated axes, and when someone had the idea to combine a shaped club with one of these hand axes, the first "hafted axe" was born. Similarly when someone had the idea to stretch a vine between the ends of a bent stick the first bow was born and you can be sure the first arrow soon followed.
Life savers
In more recent history, this 'cumulative cultural adaptation' that our capacity for culture grants has been accelerated by the rise of archiving technology. Papyrus scrolls, books and the internet allow us to even more effectively share knowledge with successive generations, opening up an unbridgeable gap in the evolutionary potential between humans and all other animals.

Chimpanzees, for example, are renowned for their "tool use" and we think this is evidence of their intelligence. But you could go away for a million years and upon your return the chimpanzees would still be using the same sticks to 'fish' for termites and the same rocks to crack open nuts - their "cultures" do not cumulatively adapt. Rather than picking up where others have left off, they start over every generation. Just think if you had to re-discover how to make fire, tan leather, extract bronze or iron from earth, or build a smartphone from scratch. That is what it is like to be the other animals.

Not so for humans. Around 60,000 years ago, cumulative cultural adaptation was what propelled modern humans out of Africa in small tribal groups, by enabling us to acquire knowledge and produce technologies suitable to different environments. Eventually these tribes would occupy nearly every environment on Earth - from living on ice to surviving in deserts or steaming jungles, even becoming sea-going mariners as the Polynesians did. And amongst each one we see distinct sets of beliefs, customs, language and religion.

The importance of the tribe in our evolutionary history has meant that natural selection has favoured in us a suite of psychological dispositions for making our cultures work and for defending them against competitors. These traits include cooperation, seeking affiliations, a predilection to coordinating our activities, and tendencies to trade and exchange goods and services. Thus, we have taken cooperation and sociality beyond the good relations among family members that dominate the rest of the animal kingdom, to making cooperation work among wider groups of people.

In fact, we have evolved a set of dispositions that allow us to treat other members of our tribe or society as "honorary relatives", thereby unlocking a range of emotions that we would normally reserve for other family members. A good example of this so-called cultural nepotism is the visceral feeling you have when one of your nation's soldiers is lost in battle - just compare that feeling to how you react to the news of a similar loss of a soldier from another nation. We also see our cultural nepotism in the dispositions we have to hold doors for people, give up our seats on trains, or contribute to charities, and we might even risk our lives jumping into a river to save someone from drowning, or when we fight for our countries in a war.

Of course, this nepotism is not just a positive force. It is also a trait that can be exploited by propagandists and to produce Kamikaze-like or other suicidal behaviors. But the success of cooperation as a strategy has seen our species for at least the last 10,000 years on a long evolutionary trajectory towards living in larger and larger social groupings that bring together people from different tribal origins. The economies of scale that we realize even in a small grouping 'scale up' in larger groups, so much so that larger groups can often afford to have armies, to build defensive walls around their settlements. Large groups also benefit from the efficiencies that flow from a division of labour, and from access to a vast shared store of information, skills, technology and good luck.
'One world'
And so in a surprising turn, the very psychology that allows us to form and cooperate in small tribal groups, makes it possible for us to form into the larger social groupings of the modern world. Thus, early in our history most of us lived in small bands of maybe 50 to 200 people. At some point tribes formed that were essentially coalitions or bands of bands. Collections of tribes later formed into chiefdoms in which for the first time in our history a single ruler emerged.

Eventually several chiefdoms would come together in nascent city-states such as Catal-Huyuk in present day Turkey or Jericho in the Palestinian West-Bank, both around 10,000 years old. City-states gave way to nations states, and eventually to collections of states such as the United Kingdom or the United States, and even in our modern world to collections of nations such as seen in the European Union. At each step formerly competing entities discovered that cooperation could return better outcomes than endless cycles of betrayal and revenge.

This is not to say that cooperation is easy, or that it is never subject to reversals. Just look at the outpouring of cultural diversity that sprang up with the collapse of the Soviet Union. Despite being suppressed for decades, almost overnight Turkmenistan, Uzbekistan, Kazakhstan, Chechnya, Tajikistan, Moldova, Kyrgyzstan, and Dagestan reappeared, all differentiated by culture, ethnicity, and language.

So how will these two competing tendencies that comprise our evolved tribal psychology - one an ancient disposition to produce lots of different cultures, the other an ability to extend honorary relative status to others even in large groupings - play out in our modern, interconnected and globalised world? There is in principle no reason to rule out a "one world" culture, and in some respects, as Starbucks vividly illustrates, we are already well on the way.

Thus, it seems our tribal psychology can extend to groups of seemingly nearly any size. In large countries such as the United Kingdom, Japan, the United States, Brazil, India and China hundreds of millions and even over a billion people can all be united around a single tribal identity as British or Japanese, American, Indian or Chinese and they will have a tendency to direct their cultural nepotism towards these other members of their now highly extended tribe. If you take this behaviour for granted, just imagine 100,000 dogs or hyenas packed into a sporting arena - not a pretty sight.
'Bumpy road'
But two factors looming on the horizon are likely to slow the rate at which cultural unification will happen. One is resources, the other is demography. Cooperation has worked throughout history because large collections of people have been able to use resources more effectively and provide greater prosperity and protection than smaller groups. But that could change as resources become scarce.

This must be one of the most pressing social questions we can ask because if people begin to think they have reached what we might call 'peak standard of living' then they will naturally become more self-interested as the returns from cooperation begin to leak away. After all, why cooperate when there are no spoils to divide?

Related to this, the dominant demographic trend of the next century will be the movement of people from poorer to richer regions of the world. Diverse people will be brought together who have little common cultural identity of the sort that historically has prompted our cultural nepotism, and this will happen at rates that exceed those at which they can be culturally integrated.

At first, I believe, these factors will cause people to pull back from whatever level of cultural 'scaling' they have achieved to the previous level. An example is the nations of the European Union squabbling over national versus EU rights and privileges. A more troubling example might be the rise of nationalist groups and political parties, such as Marine le Pen's Front National in France, or similar far right groups in Britain and several European nations.

Then, if the success of modern societies up to this point is anything to go by, new and ever more heterogeneous and resource-scarce societies will increasingly depend upon clear enforcement of cultural or democratically derived rules to maintain stability, and will creak under the strain of smaller social groupings seeking to disengage further from the whole.

One early harbinger of a sense of decline in the sense of 'social relatedness' might be the increasing tendencies of people to avoid risk, to expect safety, to be vigilant about fairness, to require and to be granted "rights." These might all be symptoms of a greater sense of self-interest, brought about perhaps by declines in the average amount of "togetherness" we feel. When this happens, we naturally turn inwards, effectively reverting to our earlier evolutionary instincts, to a time when we relied on kin selection or cooperation among families for our needs to be met.

Against this backdrop the seemingly unstoppable and ever accelerating cultural homogenization around the world brought about by travel, the internet and social networking, although often decried, is probably a good thing even if it means the loss of cultural diversity: it increases our sense of togetherness via the sense of a shared culture. In fact, breaking down of cultural barriers - unfashionable as this can sound - is probably one of the few things that societies can do to increase harmony among ever more heterogeneous peoples.

So, to my mind, there is little doubt that the next century is going to be a time of great uncertainty and upheaval as resources, money and space become ever more scarce. It is going to be a bumpy road with many setbacks and conflicts. But if there was ever a species that could tackle these challenges it is our own. It might be surprising, but our genes, in the form of our capacity for culture, have created in us a machine capable of greater cooperation, inventiveness and common good than any other on Earth. And of course it means you can always find a cappuccino just the way you like it no matter where we wake up.
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Does globalization mean we will become one culture?

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Stroll into your local Starbucks and you will find yourself part of a cultural experiment on a scale never seen before on this planet. In less than half a century, the coffee chain has grown from a single outlet in Seattle to nearly 20,000 shops in around 60 countries.

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Singapore is a melting pot when it comes to cultures. The city-state may be small, but the variety of cultures make it a mini-continent. With strong Asian and European influences, it’s a truly special country. There are a lot of different ethnic groups, forming the population of Singapore and Indians make up a small proportion of the population, when compared to the large populations of Chinese and Malays. However, Indian practices are openly welcomed by the many Singaporean customs such that there is an increase in people from other communities practicing their customs, savoring their cuisine and trying on their traditional clothes for special occasions.

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Singapore is a melting pot when it comes to cultures. The city-state may be small, but the variety of cultures make it a mini-continent. With strong Asian and European influences, it's a truly special country. There are a lot of different ethnic groups forming the population of Singapore and Indians make up one of the largest groups (behind the Chinese and Malay people). This smorgasbord of cultures has made Singapore into one of the most diverse nations in the whole world. In this article, we are going to focus on the influence that Indian culture has had on Singapore from cuisine to culture and see how much the island has been impacted by it.

Customs

Since Singapore is so heavily influenced by a range of cultures, there are a lot of customs which have had an influence. As a result, there are a number of official languages, including Malay, English, Indian and Chinese. The prevailing etiquette in Singapore is one which is common among Asian countries, which is for the utmost respect for elders. However, those who hold high positions in society and are wealthy will be subject to the highest amount of respect.

As a result of the many cultures in Singapore, a range of different religions are practised here. Buddhism, Islam and Hinduism comprise the most popular religions in Singapore, with 5.2% of the country being practicing Hindus. Of them, 99% are ethnic Indians.

Cuisines

One of the most powerful impacts of Indian culture in Singapore is the food. Indian cuisine has made a huge impact upon the food served in Singapore. Since food is so cheap and local to most Singaporeans, most people go out to eat rather than eat at home and Indian restaurants are some of the most popular.

Many spices used in Indian cuisines become a common ingredient in most Singaporean food, including chili, curry powder, cumin, coriander and cardamom. Indian curries are beloved by all and, while meats such as chicken and fish are hugely popular ingredients in Indian curries and rice dishes, there are a lot of great Indian veggie dishes to enjoy too. You don't even need to leave your hotel, as sites like Deliveroo.com.sg are hugely popular in Singapore and hosts a huge range of authentic veggie-friendly dishes from vegetarian restaurants.

Clothing

Indian culture has had such an impact on Singapore that there is even a Little India. Here, not only will you find a lot of delicious, authentic Indian cuisine, but there are plenty of stores selling traditional Indian clothing. Indian clothing is often worn at weddings and formal events in Singapore. For the guys, the salwar kameez are easy to find. This outfit consists of loose pants featuring drawstrings instead of a belt or zipper and a long tunic top. The similar style of the churidar kameez can also be found here and they are often referred to as Punjabi suits. There's an endless range of styles and patterns to choose from and you can make an outfit as unique and colorful as you'd like.

For women, a sari is the most popular form of dress. Little India has a lot of places to find saris in many different styles, ranging from the traditional form of wrap to more modern styles which can be worn like a blouse or with zippers to make wearing them a little easier. For fancy events, many ethnically Indian women opt for more glittery and glamorous outfits, perfect for weddings.

Singapore is a cultural hotspot where you can find cultures from all around the world. These cultures have made a huge impact on the country and shaped the cultures and customs within it. Everything from food to religion has been impacted by Indian influences, so make sure you experience it for yourself next time you visit Singapore.

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The Influence of Indian Culture in Singapore - Tommy Ooi Travel Guide

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Singapore is a melting pot when it comes to cultures. The city-state may be small, but the variety of cultures make it a mini-continent. With strong Asian and European influences, it's a truly special country. There are a lot of different ethnic groups forming the population of Singapore and Indians make up one of the largest groups (behind the Chinese and Malay people).

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This article is about how hawker centers nowadays to "upgrade" so as to attract more consumers. Despite techonology (e.g cashless payment), they can sell food from non-Singapore culture. One successful example is at Amoy Street Food Centre. Mr Gwern Khoo and Mr Ben Tham, took over their father James' coffee and toast business in the same hawker centre. They serve Japanese cuisines: black sesame, key lime creme and matcha coconut toast, and sea salt caramel latte and taro milk coffee or tea, alongside the usual kopi and kaya toast. Food from all over the world has been introduced to Singapore, to our neighbourhood. As such, this is a positive impact of globalisation, showed by this article.

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In the good old days, hawkers plied their trade from pushcarts, dodging the authorities and attracting customers with distinctive calls. Some moved on to hawker centres, and helped to establish Singapore's distinctive hawker culture in more hygienic and comfortable surroundings.

Judging by the new hawker centres that have opened and the recommendations of the Hawker Centre 3.0 Committee, these important hubs in the Singapore landscape, which many go to at least once a week, are going to be even more efficient and streamlined, what with cashless payment, better amenities and other innovations.

Words like "efficient" and "streamlined" strike fear in the hearts of foodies, who want their food done the old-fashioned way and from scratch. Some will even say the dirtier the stall, the more delicious the food.

But if we cling to this fantasy, then we have to be prepared for hawker culture to die in Singapore.

The median age of hawkers here is 59 years, according to the report containing the recommendations. Scores of them have retired and many more continue to do so every year.

Young people make more money blogging or writing listicles about hawker food than they ever will running a hawker stall. Why slave in a cramped and hot hawker stall when you can make pronouncements on the five best Hokkien mee stalls in Singapore on a laptop?

That is why the Hawker Centre 3.0 Committee's recommendations make for a sensible road map for preserving Singapore's hawker culture.

Hawker centres must continue to offer a variety of good-tasting food and some surprises, to keep diners going back. ST PHOTO: KUA CHEE SIONG

The committee was formed in January last year to look at how to better manage hawker centres and keep the trade sustainable. Four of its recommendations are key.

Providing training opportunities and pathways for hawkers will help to attract more people to the trade. The proposal is for practical courses that will arm potential hawkers with not just culinary skills, but also the tools to run a successful business.

The setting up of a one-stop information and service centre for hawkers is yet another timely recommendation, saving newbies the trouble of running from one department to another to make applications, tender for stalls or look for information.

Another recommendation, for the setting up of more incubation stalls like the ones in Ci Yuan Hawker Centre in Hougang, will give people a taste of what hawker life is like and weed out the ones who are not going to cut it.

A fourth recommendation, which recognises the need to raise the profile of hawkers, is another step in the right direction. If young hawkers doing good work are recognised, they might think the hard slog is worth something and stay on. Others might want to join a trade known for unrelentingly long hours and little reward.

Now that the report has been submitted to the Government, the challenge is to look at how the recommendations can be implemented without hawker centres losing their soul and just serving food assembled from ready-made components that come out of central kitchens.

Having activities such as music performances and festive celebrations, which is one of the recommendations, might work to make hawker centres more vibrant - never a bad thing.

But let's face it. Most of us go to hawker centres to eat, and here is where another recommendation must be taken seriously: food curation in hawker centres.

In any hawker centre, there will be stalls which draw attention either because they are old school and authentic, or they offer something new that other hawker centres do not have.

It might be handmade yong tau foo from Xiu Ji Ikan Bilis Yong Tau Foo at Chinatown Complex Food Centre, Costa Rican food from Mamacitas at Amoy Street Food Centre or the ramen, grain bowl and bento box stalls that have popped up in hawker centres.

Hawker centres must continue to offer a variety of good-tasting food and some surprises to pique diners' interest and to keep them going back. Although I find the stalls at Ci Yuan rather generic, I go there for fat-streaked char siew from Fatty Cheong, which has a stall there. The owner, Mr Chan Tuck Cheong, 50, is often behind the chopping board; another reason to go.

Hawkers and diners must get used to the idea of seeing non-traditional food in hawker centres or traditional food made by young people who might be easy to dismiss.

Aspiring hawkers must focus on producing good food and think beyond fish soup and Hokkien mee.

Take the example of Mr Gwern Khoo and Mr Ben Tham, both in their 30s, who developed Singapore-style ramen for A Noodle Story, their stall at Amoy Street Food Centre. It is on the Bib Gourmand list of the Republic's first Michelin Guide.

Even traditional businesses can be given a twist, as the Sai siblings Faye, Anna and Jack did when they took over their father James' coffee and toast business in the same hawker centre. They serve black sesame, key lime creme and matcha coconut toast, and sea salt caramel latte and taro milk coffee or tea, alongside the usual kopi and kaya toast.

Those willing to take on traditional food, such as Mr Kai Koh, 30, and Mr Randall Gan, 26, who set up Roast Paradise at Old Airport Road Food Centre selling char siew and roast pork, must be given time to grow and hone their skills.

They and other new hawkers are already making their presence felt in the trade. All they have to do is continue to turn out good food.

For them to keep doing so, diners must accept that they might have to pay more for some - not all - dishes. Those who continue to make food by hand or use age-old recipes and good ingredients should be able to charge more without diners complaining.

If the Government accepts and implements the committee's recommendations, there might be more potential hawkers coming out of the woodwork.

With any luck, decades from now, people will still be chowing down in hawker centres and without lamenting that "last time", hawker food tasted better.
www.facebook.com/tanhsuehyun

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Hawker culture must evolve to ensure survival

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In the good old days, hawkers plied their trade from pushcarts, dodging the authorities and attracting customers with distinctive calls. Some moved on to hawker centres, and helped to establish Singapore's distinctive hawker culture in more hygienic and comfortable surroundings.. Read more at straitstimes.com.

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This article is related to the cultural impact of globalisation because it explains how more Singaporeans are starting to enjoy mala, leading to the creation of more unique cultural products. Due to globalisation, the world becomes more inter-connected and ideas are exchanged. This has led to mala becoming more common in Singapore and as a result, there are creations of unique food items such as mala chips and mala fried chicken from KFC. These cultural products are hybridised as a result of globalisation.

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Mala addicts unite: Celebrating the pleasure and pain of fiery masochism

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We have reached peak mala fever, says CNA Lifestyle's May Seah, and nobody's complaining. Well, except our tummies the morning after, but they'll live.

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This article explores how understanding cultural norms in business can lead to a successful sales process.
This is evidence that due to globalization causing the world to be more interconnected and interdependent, cultural adaptation and cultural homogenization is increased. Therefore, globalization impacts culture by merging different cultures together, causing people to be influenced by other cultures that are not part of their own for their own benefit such as improved sales in trade.

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Cultural context, or lack thereof, is the Achilles' heel of market globalization. Navigating foreign markets with regard to price, manufacturing regulations and sales interactions is difficult. What can be done if your "wonder product" in your native market simply cannot attain global traction? Could it be your sales team is unaware of normative cultural business interaction in a particular country where you seek to sell your brand?

Drawing upon my own practical experience as a corporate cultural competency trainer for nearly two decades, as well as the experiences of my team, this article explores how understanding cultural norms in business can lead to a successful sales process. Embracing cultural norms in business is the key to penetrating new markets, attracting international customers and enabling a local product or service to find a global audience.

Chances are when introducing new products and services to a foreign market, you may need to meet in person with purchasing agents, potential customers and clients of another culture. It is vital that you learn in advance the culture or cultures of the people with whom you will meet. Then, brush up on expected forms of greeting, business meeting etiquette, managing business appointments involving meals and finally, how to respectfully negotiate a deal in a particular culture with regard to claims, promises, pricing and settling disagreements.

One of the ways to immerse yourself in a foreign culture before ever setting foot in a particular new market or having your first interaction with a native of that culture is to take a cultural competency course, which is one of my company's offerings. If time constraints prevent taking a course, there are resources you can find online that will help you broadly understand which cultures are more hierarchical as opposed to egalitarian, relationship-oriented or task-oriented, and which emphasize a team/collective psychology in business dynamics versus an individualistic mindset. For instance, there are multiple-choice questionnaires that enable one to compare his/her own cultural imprint and psychology to the general imprint of other cultures. Discovery of such knowledge allows an individual to become more sensitive to the culturally ingrained behaviors of others and adjust his/her own behaviors to engage in successful discourse.

Many cultures are innately relationship-oriented in business. They have their trusted suppliers, vendors and advisors, which can make permeating that veil to build a new relationship quite challenging. However, establishing rapport with someone from a culture that prefers to engage repeatedly with long-time, highly trusted associates is a much less daunting process when one has prepared in advance to successfully navigate the business landscape of that particular culture.

The simplest of gestures, such as knowing how to greet a person from another culture, will go a long way toward creating the essential environment of trustworthiness. Additionally, it's important to understand written etiquette in formal communications and email protocol, when and where to sit in a business meeting, how to socialize at business lunches and all other related aspects of social engagement. For instance, if you were to be invited to dinner by a business prospect, it would be best not to bring up the topic of business at all until your host does -- some cultures consider discussing business in a social setting as inappropriate and view such occasions as purely opportunities for building rapport.

Beyond socializing, it is imperative to understand how a particular culture relates to the exchange of money in business. Some cultures are more economically incentivized to achieve the best price in a business interaction, regardless of the vendor. Other cultures emphasize building a long-term relationship and become concerned about damaging a business friendship by rejecting a deal based upon price alone. It is plain to see an unsuccessful outcome may occur if someone from a culture that emphasizes economic considerations over relationships in business were to meet with a person of a culture that wanted to spend time building a relationship before doing business. Both persons would be well-intended, but they could miss the opportunity for a successful business interaction due to each operating from a "cultural blind spot."

When doing business with someone from another culture in your own country or the other person's native land, at a minimum, do some research to learn the general attitudes of that culture regarding time, money and communication style. In addition, master the typical social concerns of etiquette, meal dynamics, engagements with elders and women, proper forms of address and the related basic interaction concerns most of us have when traveling to another country. Even when on your own turf, when interacting with people from another culture or country, try to connect with them as though you are doing business in their country of origin.

Adherence to cultural norms while conducting business communicates respect, appreciation and admiration for the target culture. These human traits translate better than language or technology and build the foundation of trust that is vital to all intercultural business interactions.

When it is obvious you respect another's culture, seemingly magical good fortunes ensue: Deals are closed, a brand attracts global customers and long-term business relationships are formed. Next time you face a challenge in growing your brand abroad, consider the often overlooked cultural component of business success. It might just be the key to penetrating new international markets with a culturally informed mindset that broadens your international footprint.

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Cultural Competency Is Key To International Brand Success

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Cultural context, or lack thereof, is the Achilles' heel of market globalization. Navigating foreign markets with regard to price, manufacturing regulations and sales interactions is difficult. What can be done if your "wonder product" in your native market simply cannot attain global traction?

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This article is about how much of an impact globalization has on us Singaporeans. For example, as stated in the article,  children can simply burst into tears if denied seeing their favorite K-Pop star. Moreover, globalization has also been taken advantage of my scammers looking to trick unsuspecting consumers. Therefore this is evidence of globalization's cultural impact on people in Singapore. Additionally, and more importantly, this is also evidence of the fact that globalization can have benefits and disadvantages. For example, one of the benefits is the fact that people from all around the world can have access to whatever music they like. One of the disadvantages is that people can take advantage of this phenomenon and carry out scams successfully.

Thus, I feel that the cultural impact of globalization is a double edged sword. Therefore I feel that we should always be careful when making online transactions. I feel that, in order to properly enjoy the benefits and advantages of globalization, we have to be vigilant and reasonable in our judgments.

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The young BTS fan beamed with anticipation and was clearly excited as her turn came to enter the Singapore National Stadium after a long queue.

But it was not to be.

Clutching her ticket for the South Korean boyband's much-awaited Jan 19 concert, the girl, who looked to be of primary school age, burst into tears when staff told her she could not enter the venue.

The reason: The ticket she had bought was a fake.

She was not alone.

Just five minutes later, a woman in the same queue was also turned away because her ticket had already been scanned for entry about half an hour earlier.

This meant that it was likely also a fake, and someone had probably made duplicates and sold it online to her friend, who had bought it for her, as the woman was overheard explaining to a counter staff member.

Like the young fan, she too, was turned away, unable to join in the sold-out gig by the popular seven-member group, who was returning to Singapore after four years as part of their Love Yourself World Tour.

A Singapore Sports Hub spokesman told The New Paper last Wednesday: "The Singapore Sports Hub takes cases of ticket scamming seriously, and we work closely with promoters and government authorities to identify scalpers and unauthorised reselling.

"Any unauthorised resale tickets identified will be voided and denied entry to our venue."

Days before the BTS concert, the Sports Hub had issued a media advisory that tickets would have their bar codes scanned at access points, and that each validated ticket could be scanned only once.

Said the spokesman: "By purchasing tickets through resellers other than the authorised ticket agent, buyers take the risk that the validity of the tickets cannot be guaranteed as it could lead to seizure or cancellation of those tickets without refund or other compensation."

A BTS fan from the US, who wanted to be known only as Ms Paulina, 31, also thought she had a valid ticket, but she was turned away.

Ms Paulina, who works for a San Francisco-based law firm, tweeted about her experience.

She later told TNP she had bought the ticket, which cost $437.35, from StubHub, through an online ticket exchange company based in the US, after arriving in Singapore.

She said: "I found out I was scammed when I attempted to pass the security gates at the show.

"I was told that my ticket had already been scanned.

"I was directed to the concierge service line, but since I purchased my ticket from a third party, they could not help me."

She contacted StubHub immediately through its livechat feature on its website and was e-mailed a replacement ticket.

Madam Christina Poon's 17-year-old daughter was also scammed. She shared the incident on Facebook and told TNP that her daughter had bought a ticket from online marketplace Carousell.

The 45-year-old sales planner said her daughter found a person who was selling a single ticket for $480, up from the original price of $280.

Tickets for the concert were priced between $88 and $348.

Madam Poon's daughter made a $200 deposit through bank transfer. But a week later, the seller stood the teen up three times, claiming each time that he was busy when she tried to arrange to meet him. The teen asked for a refund but he became uncontactable.

"My daughter was depressed because she could not see her favourite band. She felt hurt that she had been cheated," she said.

Carousell told TNP it had received reports from other BTS concertgoers claiming to be scammed and were in touch with them.

It has suspended a user account that did not deliver tickets of the BTS Singapore concert, the spokesman added. Investigations are ongoing.

Said the spokesman: "If any account is found to have engaged in fraudulent activity, we will not hesitate to suspend and ban the user."

According to the National Crime Prevention Council, $930,000 have been lost in 1,277 reported online purchase scams in Singapore.

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Fake BTS tickets: Fans scammed at concert here

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The young BTS fan beamed with anticipation and was clearly excited as her turn came to enter the Singapore National Stadium after a long queue. But it was not to be. Clutching her ticket for the South Korean boyband's much-awaited Jan 19 concert, the girl, who...

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All along,  the arrow of cultural globalization pointed in only one direction: that of the English language and American culture.

However, this article shows that the globalization of culture no longer only coincides with Americanization. We can see a more diverse globalization as of now.

- An example is the band featured in this article, BTS.  Most of their songs are largely sung in Korean, with only parts of the lyrics in English. Yet, BTS managed to become the global musical sensation of the year.

But this globalization of culture did come at a price. Consider languages. Since the earliest era of globalization – the 16th Century Age of Discovery – the number of spoken languages worldwide has steadily declined, from about 14,500 to less than 7,000.

All in all,  I still feel that cultures will continue to exist and mix with each other, as they have for centuries. All that is important is that we must continue to embrace our original culture and be ready to enhance our cultural bonds with one another so as to preserve our unique cultures and heritages.

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Arts and Culture

BTS scored two number one albums in the Billboard Top 200 in 2018. Image: REUTERS/Bobby Yip

Previously, Deputy Head of Media at World Economic Forum. Executive Editor, Fortune

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Here's what a Korean boy band can teach us about globalization

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The rise of K Pop sensations like BTS show that the Americanization of global culture is not inevitable.

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As Singapore's economy and population grew rapidly just a few years after independence, there was no more doubt if we would survive as a nation. This is the article's general topic of discussion. It also explains that the national identity was already not clear as Singaporeans are made up of different races. With globalisation, the rate at which we are losing sight of our nation identity is increasing. Cultural practices are reducing tremendously and more people are adopting western culture which dilutes the national identity. This article goes on to further state that the leaders of our country currently are no longer bothered about upholding our national identity which is crafted by our culture.

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Question: When Singapore suddenly became independent in 1965, what did its leaders talk about incessantly?

Problems with Malaysia? Economic survival? Racial harmony?

All of the above?

Yes, but there was an underlying theme, a common thread binding them together.

You might not know it and it wasn't obvious at the time.

But looking back now, it is clear they were obsessed with the Singapore identity.

The founding leaders, especially Mr Lee Kuan Yew, talked non-stop about it - what sort of country it was and what it should become.

A Singapore that isn't clear or which does not have a national consensus on its identity will find it more difficult to overcome the challenges of a rapidly changing world. If we are not clear about who we are, how to decide what we want to do as a nation?

It dominated their speeches and shaped almost every aspect of Singapore's development, including the economy, defence, foreign relations and politics.

Then, when progress and development came and survival was no longer a pressing concern, they stopped talking about it.

And Singapore's identity became less clear, which is a problem.

But I am getting ahead of the story.

Why do I say identity was such a prominent subject in the early years?

You only have to read the speeches they made then.

This was typical, by Mr Lee in 1965:

"We made this country from nothing, from mudflats... But I say to you: Here we make the model multiracial society. This is not a country that belongs to any single community: It belongs to all of us... Over 100 years ago, this was a mudflat, swamp... Ten years from now, this will be a metropolis. Never fear!"

Another example: "Some people think that just because we are a small place, they can put the screws on us. It is not so easy... If they could have just squeezed us like an orange and squeezed the juice out, I think the juice would have been squeezed out of us... But it was a bit harder, wasn't it? It was more like the durian. You try and squeeze it, your hand gets hurt."

The Singapore identity they conceived was this: It was a newly independent country, vulnerable because it had no natural resources and was situated among hostile neighbours, with a multiracial people completely dependent on the outside world for a living. Even the water from its taps came from a foreign country. So it had to find a way of being open and relevant to the world, the people had to be exceptionally hard-working, organised and disciplined with a strong leadership. There was no other way. Work hard, stay united or perish.

Everything else flowed from this identity.

It wasn't just a matter of speech or an exercise in political imagination.

It shaped public policy in very concrete ways, in the way the economy was developed, in defence and security, foreign relations and politics.

Then, when Singapore became more developed and successful, the focus on identity disappeared.

Speeches by ministers and others today and for some time now are almost wholly focused on policies - what to do, and less about who we are or what we want to become as a people.

What has brought about this change?

Is identity no longer an important issue now that survival is not in question and Singapore has succeeded beyond many people's expectations?

Whatever the reason, I think the result is that Singaporeans are less clear about their identity as a nation.

Perhaps this is inevitable as Singapore society is no longer as homogeneous as it used to be, there are more interest groups, the class divide is growing and the Internet and social media have enabled people to assume multiple identities beyond the traditional categories of race, language and religion.

Globalisation, technological changes and immigration have accelerated these changes, especially in the last 15 years.

It is also more difficult today for the Government to prescribe a given identity and expect people to accept it willingly.

One example: Making Singapore into a global city comparable to London or New York with its lifestyle options attracting wealthy and highly skilled workers.

This might have been a possible vision for the city state to aspire to become given the many qualities Singapore possessed: a liveable city with a high level of public safety, respect for rule of law and excellent communication facilities.

But many Singaporeans would not have been able to identify with it and would feel out of place in it.

Indeed there was a political backlash when the number of foreigners working here increased rapidly as a result of the Government's overly liberal immigration policy in pursuit of that vision.

So, what is the identity Singaporeans would be comfortable with and which would define the Singapore they want now and in the future?

I believe the answer is less clear today than it was 52 years ago.

Experts who study the subject say identity is a difficult concept to grasp, that it is amorphous, fluid, changing, and always contested.

That was the view of many of them at a conference to discuss the issue which I attended last week.

People have multiple identities associated with their work, interests and social affiliations apart from their racial and religious identities.

But the experts also said a national identity can be empowering and inspirational, enabling a people to have a larger sense of purpose beyond their immediate concerns.

A Singapore that isn't clear or which does not have a national consensus on its identity will find it more difficult to overcome the challenges of a rapidly changing world.

If we are not clear about who we are, how to decide what we want to do as a nation?

This question is relevant in the economic sphere - about jobs and skills - as it is in politics - about the sort of society we want to aspire to become.

Identity isn't just a fuzzy notion to call up during feel-good moments.

It shapes policy and a country's approach to solving its problems, as it did in the early years of independence.

I hope there will be a deeper discussion on it, especially among younger Singaporeans, including on sensitive subjects such as race, language and culture.

Don't wait for another existential threat to the country to do it.
* The writer is also a senior fellow at the S. Rajaratnam School of International Studies, Nanyang Technological University

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Is Singapore's identity less clear today?

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Question: When Singapore suddenly became independent in 1965, what did its leaders talk about incessantly? Problems with Malaysia? Economic survival? Racial harmony? All of the above? Yes, but there was an underlying theme, a common thread binding them together. You might not know it and it wasn't obvious at the time.

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This article discusses how in the country of North Macedonia, different areas have been affected differently by globalization. In the article, descriptions of the culture is vivid and many aspects of life were retained. Examples would be the food, quoting "Bountiful platters arrive - beans with a smoky flavor, grilled sweet pale-green peppers in regular and spicy versions, tender beef stew, creamy polenta and other dishes that display tradition with finesse." All these foods have not yet been tainted with other  "modern" cultures and the food remains as the original was. However, there are also other aspects that have been changed, seen from "A controversial facelift, Skopje 2014, was ordered by the government to diffuse Soviet bleakness and entice tourists. Estimated to cost €500 million (S$767.5 million) or more, the project saw monuments and buildings in a faux classical style planted in the city." It shows that in order to attract tourists, the culture had to be artificially added to "diffuse Soviet bleakness" which in turn diluted the uniqueness of a city. Therefore from this article, we realize that although the effects of globalization on the culture can be subtle, globalization will eventually still affect the culture of a country as time goes on and the government is forced to make changes so as to keep the country relevant and attractive to the outside world.

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OHRID (NORTH MACEDONIA) - I hear midnight revellers from a far shore across Lake Ohrid, popularly pictured as a freshwater "sea" in North Macedonia because it is vast and deep.

The lake is a natural amphitheatre that magnifies sound so that the distant merrymakers and live music seem strangely within earshot, which all adds to the magic of stepping into a new city.

After a late dinner of grilled local trout, my travel companions and I are strolling on the lakefront promenade alongside Macedonians who include solitary women savouring this serene and spiritual corner of the country in summer.

A lit cross is suspended on a hill above the city of Ohrid. At one time, this was the Jerusalem of the Balkans with 365 churches, one for each day of the year.

Ohrid was also called the City of Light, two millennia before Paris gained this luminous sobriquet around the 18th century.

The sweetness and light at the lake masks the unquiet history of the Balkans.

North Macedonia was part of the former Yugoslavia that fragmented into six republics in the early Nineties as ethnic groups clashed for control. The country declared independence in 1991.

Civilisations, too, have clashed in the Balkans, including the Greek, Roman and Ottoman empires.

NEW NAME, ANCIENT WORLDS

These prickly vestiges of empires intrude into the present. In February, the country, formerly known as Macedonia, was rechristened North Macedonia to sidestep a sovereignty squabble with Greece.

Greece has a province named Macedonia, the home of its revered Alexander the Great, and contends that its neighbour is a wannabe - worse, an identity thief - that appropriates Greek cultural symbols.

For instance, the conqueror's statue stands in North Macedonian capital Skopje, though another was removed from its airport last year.

The name change has mollified Athens, which had been thwarting the republic's attempts to qualify for Nato and European Union membership, a path to prosperity. That road is now open.

The whole naming campaign is a new reminder that North Macedonia is a small, syncretic country of many layers and epochs, as I discover on my four-day journey.

I see this in the monument mania in Skopje portraying the country in a gorgeous light and in the lush canyons a mere 30 minutes outside the capital.

It is seen in the joy of Slow Food inherent in the cuisine and in a small mosque built by Muslim sisters in a largely Christian Orthodox country.

And so North Macedonia's facets are revealed in its cities and nature, food and spiritual narratives.

Still, tranquil Ohrid seems uncomplicated at first glance.

By day, there is a sensation of endless summer when we cruise on its translucent lake, half the size of Singapore, for splendid views of the ancient red-roofed city cocooned by layers of hills. The city and lake are inscribed on the Unesco list as a natural and cultural heritage site.

I love the glimpses of private coves perfect for picnics and the graceful curves of hills. Earlier, atop one of these hills, we had walked on the wind-swept stone ramparts of the Samuil Fortress.

It is our step into the Byzantine past, when Ohrid was the glorious capital of a Slavic empire in the 11th century, and not today's less-known Balkan destination relative to the Croatian city of Dubrovnik that is enshrined in popular culture by the Game Of Thrones television blockbuster.

SECRET OF PEARLS

Ohrid may be less explored, but its local "pearls" have adorned Europe's rich and famous, including the late Princess Diana.

The Filev and Talevi families have, since the 1920s, crafted jewellery by painting lustrous layers of a secret emulsion concocted from the scales of the plasica, a small, fast- swimming fish native to Lake Ohrid.

The local pearl has a Russian connection, says Mr Mihajlo Filev, the fourth-generation owner of Ohrid Pearl (ohridpearl.com).

In 1928, his great-grandfather, a restaurant owner, became friends with a mysterious Russian emigre named Jovan Subanovich.

One day, the Russian spied fishermen carting plasica from Lake Ohrid. He realised this was similar to fishes netted from another vast, ancient body of water, Lake Baikal deep in Siberia. He taught his Balkan friend the secret of pearl-making.

Lake Baikal, which I once visited on a Trans-Siberian rail journey, is even richer in endemic natural life. There, the world's only freshwater seals cavort in the lake, looking like whimsical, spherical missiles. They feast on bizarrely pink, scaleless golomyanka or "oil-fish".

These lakes in Russia and North Macedonia show that the planet will never run out of wonders.

And so Ohrid feels pure and less-explored, like much of the country's nature and cuisine.

PURE NATURE, SLOW FOOD

On our journey across the western half of the republic, we roll past conifer-covered mountains, canyons, rivers and lakes.

These wild places, and also small farms, yield some of Europe's most flavourful ingredients. North Macedonia enjoys 280 sunny days a year, so its produce thrives in the fine weather conditions.

Even the simplest salad of chopped tomato, cucumber and onions is divine and I enjoy a variation every day. As a tomato-lover, I would love to savour again the plump, juicy, native jabolchar.

The mountainous, landlocked country is naturally all about Slow Food - which relies on the best, seasonal local ingredients and homespun cooking - even without trying to shoehorn itself into this global movement.

Among the standouts on my journey is the rustic-chic Hotel Tutto Restaurant (tutto.com.mk) in the small mountain village of Jance.

We sit at the end of a long, quiet terrace for a late lunch. Bountiful platters arrive - beans with a smoky flavour, grilled sweet pale-green peppers in regular and spicy versions, tender beef stew, creamy polenta and other dishes that display tradition with finesse.

Like the tomato salad that is sweet simplicity, the basic bread here and elsewhere is a treat - a pleasing circle of layered, fluffy bread flecked with feta.

Another feast to remember is the Ohrid trout in Restaurant Sveta Sofija (Tsar Samoil 88, Ohrid 6000). The fish is a protected species, but enough fingerlings are released into Lake Ohrid to be served to tourists.

The grilled trout is deboned at our table. It is an unadorned dish, so the purity of the flavour shines through. The secret lies in slow cooking and simple touches.

PEACE AND PAIN

Like the food - which mixes Mediterranean flavours and Middle Eastern influences - the country is a richly layered experience.

Amid the many monasteries are some mosques, such as the Sarena Dzamija, which is also called the Painted Mosque, in Tetovo city.

Instead of great men, the mosque was financed by two sisters named Hurshida and Mensure in 1459. It is known for its vibrant floral and geometric paintings that used 30,000 egg yolks mixed with pigments.

The art was commissioned in a later century by landowner Abdurrahman Pasha, who hired Christian artisans with experience in fresco techniques.

It is contemplative to sit in an alcove for women on an upper level, and imagine the co-existence of Christians and Muslims.

After the languor of Lake Ohrid, it can be a jolt to the senses to walk in Skopje. It is awash with new statues and monuments that look like a pastiche. Imagine a child randomly throwing toys, as a local gripes to me.

A controversial facelift, Skopje 2014, was ordered by the government to diffuse Soviet bleakness and entice tourists. Estimated to cost €500 million (S$767.5 million) or more, the project saw monuments and buildings in a faux classical style planted in the city.

I step onto the Bridge of Art under statues of poets, musicians and artists, as music plays from speakers on the pedestrian bridge.

Other archaic monuments also adorn not-so-ancient spots. While there is a disconnect, I remember that small, poor countries have big ambitions and Singapore was among them.

In the city square, the colossal statue of Alexander the Great is surrounded by bronze lions, and also the signs for global behemoths Huawei and Coca-Cola.

While this statue projects bombast rather than gravitas, there is a sweetness watching Macedonians walking jauntily around it on a Friday. At night, squealing children pelt through water spray from the colour-changing fountain.

GRIT AND GLAMOUR

Not all is painfully new or kitschy in Skopje. The small Mother Teresa Memorial House (Macedonia St bb, Skopje 1000) is not open, but I admire its facade - retro-futuristic yet unassuming like the Albanian nun and Nobel Prize-winning humanitarian. Skopje is her home town; Albania lies on the western border of North Macedonia.

The past is alive in Carsija, or the Old Bazaar, where I wander among hamman or Turkish baths and caravanserai or roadside inns that lined ancient trade routes - signs of 500 years of Ottoman rule in the Balkans.

I cross the Stone Bridge at different hours. A symbol of the city, the bridge, with its 12 semi-circular arcs, rises dreamily over the Vardar River. It connects old and new Skopje.

I walk across it once for a glamorous Qatar Airways party at a hotel, where a performer plays classical tunes on an electric cello on a stage bathed in theatrical hues. Like Skopje itself, that evening fuses tiers of time.

And so North Macedonia is a small country with many faces. It merges empires and quests, and those vanished days pervade the country today, like the sound of unseen merrymakers across the lake.
* The writer was hosted by Qatar Airways.

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Beauty among the scars in North Macedonia

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OHRID (NORTH MACEDONIA) - I hear midnight revellers from a far shore across Lake Ohrid, popularly pictured as a freshwater "sea" in North Macedonia because it is vast and deep. The lake is a natural amphitheatre that magnifies sound so that the distant merrymakers and live music seem strangely within earshot, which all adds to the magic of stepping into a new city.

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This article presents how hawker culture must be changed and evolved if it wants to survive. The article mentions that some of the ways that hawker culture can change in order to survive is that they can start selling new, non-traditional foods. The article says "Hawkers and diners must get used to the idea of seeing non-traditional food in hawker centres ". The article also give examples like hawker stalls serving Japanese cuisine, black sesame, key lime creme and matcha coconut toast, and sea salt caramel latte and taro milk coffee or tea. This shows that the Hawker culture of serving Singapore's traditional foods are slowly being taken over be different, new cuisines from overseas, which have been introduced here through globalisation.

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In the good old days, hawkers plied their trade from pushcarts, dodging the authorities and attracting customers with distinctive calls. Some moved on to hawker centres, and helped to establish Singapore's distinctive hawker culture in more hygienic and comfortable surroundings.

Judging by the new hawker centres that have opened and the recommendations of the Hawker Centre 3.0 Committee, these important hubs in the Singapore landscape, which many go to at least once a week, are going to be even more efficient and streamlined, what with cashless payment, better amenities and other innovations.

Words like "efficient" and "streamlined" strike fear in the hearts of foodies, who want their food done the old-fashioned way and from scratch. Some will even say the dirtier the stall, the more delicious the food.

But if we cling to this fantasy, then we have to be prepared for hawker culture to die in Singapore.

The median age of hawkers here is 59 years, according to the report containing the recommendations. Scores of them have retired and many more continue to do so every year.

Young people make more money blogging or writing listicles about hawker food than they ever will running a hawker stall. Why slave in a cramped and hot hawker stall when you can make pronouncements on the five best Hokkien mee stalls in Singapore on a laptop?

That is why the Hawker Centre 3.0 Committee's recommendations make for a sensible road map for preserving Singapore's hawker culture.

Hawker centres must continue to offer a variety of good-tasting food and some surprises, to keep diners going back. ST PHOTO: KUA CHEE SIONG

The committee was formed in January last year to look at how to better manage hawker centres and keep the trade sustainable. Four of its recommendations are key.

Providing training opportunities and pathways for hawkers will help to attract more people to the trade. The proposal is for practical courses that will arm potential hawkers with not just culinary skills, but also the tools to run a successful business.

The setting up of a one-stop information and service centre for hawkers is yet another timely recommendation, saving newbies the trouble of running from one department to another to make applications, tender for stalls or look for information.

Another recommendation, for the setting up of more incubation stalls like the ones in Ci Yuan Hawker Centre in Hougang, will give people a taste of what hawker life is like and weed out the ones who are not going to cut it.

A fourth recommendation, which recognises the need to raise the profile of hawkers, is another step in the right direction. If young hawkers doing good work are recognised, they might think the hard slog is worth something and stay on. Others might want to join a trade known for unrelentingly long hours and little reward.

Now that the report has been submitted to the Government, the challenge is to look at how the recommendations can be implemented without hawker centres losing their soul and just serving food assembled from ready-made components that come out of central kitchens.

Having activities such as music performances and festive celebrations, which is one of the recommendations, might work to make hawker centres more vibrant - never a bad thing.

But let's face it. Most of us go to hawker centres to eat, and here is where another recommendation must be taken seriously: food curation in hawker centres.

In any hawker centre, there will be stalls which draw attention either because they are old school and authentic, or they offer something new that other hawker centres do not have.

It might be handmade yong tau foo from Xiu Ji Ikan Bilis Yong Tau Foo at Chinatown Complex Food Centre, Costa Rican food from Mamacitas at Amoy Street Food Centre or the ramen, grain bowl and bento box stalls that have popped up in hawker centres.

Hawker centres must continue to offer a variety of good-tasting food and some surprises to pique diners' interest and to keep them going back. Although I find the stalls at Ci Yuan rather generic, I go there for fat-streaked char siew from Fatty Cheong, which has a stall there. The owner, Mr Chan Tuck Cheong, 50, is often behind the chopping board; another reason to go.

Hawkers and diners must get used to the idea of seeing non-traditional food in hawker centres or traditional food made by young people who might be easy to dismiss.

Aspiring hawkers must focus on producing good food and think beyond fish soup and Hokkien mee.

Take the example of Mr Gwern Khoo and Mr Ben Tham, both in their 30s, who developed Singapore-style ramen for A Noodle Story, their stall at Amoy Street Food Centre. It is on the Bib Gourmand list of the Republic's first Michelin Guide.

Even traditional businesses can be given a twist, as the Sai siblings Faye, Anna and Jack did when they took over their father James' coffee and toast business in the same hawker centre. They serve black sesame, key lime creme and matcha coconut toast, and sea salt caramel latte and taro milk coffee or tea, alongside the usual kopi and kaya toast.

Those willing to take on traditional food, such as Mr Kai Koh, 30, and Mr Randall Gan, 26, who set up Roast Paradise at Old Airport Road Food Centre selling char siew and roast pork, must be given time to grow and hone their skills.

They and other new hawkers are already making their presence felt in the trade. All they have to do is continue to turn out good food.

For them to keep doing so, diners must accept that they might have to pay more for some - not all - dishes. Those who continue to make food by hand or use age-old recipes and good ingredients should be able to charge more without diners complaining.

If the Government accepts and implements the committee's recommendations, there might be more potential hawkers coming out of the woodwork.

With any luck, decades from now, people will still be chowing down in hawker centres and without lamenting that "last time", hawker food tasted better.
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Hawker culture must evolve to ensure survival

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In the good old days, hawkers plied their trade from pushcarts, dodging the authorities and attracting customers with distinctive calls. Some moved on to hawker centres, and helped to establish Singapore's distinctive hawker culture in more hygienic and comfortable surroundings.. Read more at straitstimes.com.

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The most obvious cultural impact of globalisation is that it dilutes the culture of the host country. Singapore, in the past, when we only had strong ties with our neighbouring ASEAN countries, was very focused in shaping a unique Singaporean identity. Speeches were made around it and policies are crafted because of it. However, as we become more and more well-known and we start to appear on global lists, we start to forget about retaining our Singaporean Identity. We start to build stronger ties to the US and china than Indonesia or Malaysia. We are now focused on building Singapore's reputation and neglected protecting the Singaporean Identity. Our culture is now very fragmented, social divisions are starting to reappear. Globalisation, as a side-effect of having ties to world business hubs, has brought cultures from around the world to Singapore. No longer are people interested in local dramas, people are obsessed with American shows and Korean romantic dramas, yet people do not even bat an eye when someone mentions Mediacorp. Culture dilution has made Singapore have a mix of global cultures. The Singaporean identity has been lost and this is a worrying issue.

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Question: When Singapore suddenly became independent in 1965, what did its leaders talk about incessantly?

Problems with Malaysia? Economic survival? Racial harmony?

All of the above?

Yes, but there was an underlying theme, a common thread binding them together.

You might not know it and it wasn't obvious at the time.

But looking back now, it is clear they were obsessed with the Singapore identity.

The founding leaders, especially Mr Lee Kuan Yew, talked non-stop about it - what sort of country it was and what it should become.

A Singapore that isn't clear or which does not have a national consensus on its identity will find it more difficult to overcome the challenges of a rapidly changing world. If we are not clear about who we are, how to decide what we want to do as a nation?

It dominated their speeches and shaped almost every aspect of Singapore's development, including the economy, defence, foreign relations and politics.

Then, when progress and development came and survival was no longer a pressing concern, they stopped talking about it.

And Singapore's identity became less clear, which is a problem.

But I am getting ahead of the story.

Why do I say identity was such a prominent subject in the early years?

You only have to read the speeches they made then.

This was typical, by Mr Lee in 1965:

"We made this country from nothing, from mudflats... But I say to you: Here we make the model multiracial society. This is not a country that belongs to any single community: It belongs to all of us... Over 100 years ago, this was a mudflat, swamp... Ten years from now, this will be a metropolis. Never fear!"

Another example: "Some people think that just because we are a small place, they can put the screws on us. It is not so easy... If they could have just squeezed us like an orange and squeezed the juice out, I think the juice would have been squeezed out of us... But it was a bit harder, wasn't it? It was more like the durian. You try and squeeze it, your hand gets hurt."

The Singapore identity they conceived was this: It was a newly independent country, vulnerable because it had no natural resources and was situated among hostile neighbours, with a multiracial people completely dependent on the outside world for a living. Even the water from its taps came from a foreign country. So it had to find a way of being open and relevant to the world, the people had to be exceptionally hard-working, organised and disciplined with a strong leadership. There was no other way. Work hard, stay united or perish.

Everything else flowed from this identity.

It wasn't just a matter of speech or an exercise in political imagination.

It shaped public policy in very concrete ways, in the way the economy was developed, in defence and security, foreign relations and politics.

Then, when Singapore became more developed and successful, the focus on identity disappeared.

Speeches by ministers and others today and for some time now are almost wholly focused on policies - what to do, and less about who we are or what we want to become as a people.

What has brought about this change?

Is identity no longer an important issue now that survival is not in question and Singapore has succeeded beyond many people's expectations?

Whatever the reason, I think the result is that Singaporeans are less clear about their identity as a nation.

Perhaps this is inevitable as Singapore society is no longer as homogeneous as it used to be, there are more interest groups, the class divide is growing and the Internet and social media have enabled people to assume multiple identities beyond the traditional categories of race, language and religion.

Globalisation, technological changes and immigration have accelerated these changes, especially in the last 15 years.

It is also more difficult today for the Government to prescribe a given identity and expect people to accept it willingly.

One example: Making Singapore into a global city comparable to London or New York with its lifestyle options attracting wealthy and highly skilled workers.

This might have been a possible vision for the city state to aspire to become given the many qualities Singapore possessed: a liveable city with a high level of public safety, respect for rule of law and excellent communication facilities.

But many Singaporeans would not have been able to identify with it and would feel out of place in it.

Indeed there was a political backlash when the number of foreigners working here increased rapidly as a result of the Government's overly liberal immigration policy in pursuit of that vision.

So, what is the identity Singaporeans would be comfortable with and which would define the Singapore they want now and in the future?

I believe the answer is less clear today than it was 52 years ago.

Experts who study the subject say identity is a difficult concept to grasp, that it is amorphous, fluid, changing, and always contested.

That was the view of many of them at a conference to discuss the issue which I attended last week.

People have multiple identities associated with their work, interests and social affiliations apart from their racial and religious identities.

But the experts also said a national identity can be empowering and inspirational, enabling a people to have a larger sense of purpose beyond their immediate concerns.

A Singapore that isn't clear or which does not have a national consensus on its identity will find it more difficult to overcome the challenges of a rapidly changing world.

If we are not clear about who we are, how to decide what we want to do as a nation?

This question is relevant in the economic sphere - about jobs and skills - as it is in politics - about the sort of society we want to aspire to become.

Identity isn't just a fuzzy notion to call up during feel-good moments.

It shapes policy and a country's approach to solving its problems, as it did in the early years of independence.

I hope there will be a deeper discussion on it, especially among younger Singaporeans, including on sensitive subjects such as race, language and culture.

Don't wait for another existential threat to the country to do it.
* The writer is also a senior fellow at the S. Rajaratnam School of International Studies, Nanyang Technological University

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Is Singapore's identity less clear today?

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Question: When Singapore suddenly became independent in 1965, what did its leaders talk about incessantly? Problems with Malaysia? Economic survival? Racial harmony? All of the above? Yes, but there was an underlying theme, a common thread binding them together. You might not know it and it wasn't obvious at the time.

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This article presents the problem that various languages unique to those living in different regions are beginning to become forgotten. As globalisation progresses, the world becomes more interconnected and thus require common languages for everyone to learn and communicate. This is necessary so that chances of misunderstandings and confusion can be reduced. However, this gives rise to culture and traditions being lost as those languages that are not being used as the common ones are thus more underused and are eventually lost throughout the generations.

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Do you know the crisis that languages face?

The first episode, Disappearing Languages, tells of how languages used by small communities are fast diminishing in usage in face of globalisation. As mainstream languages gradually take precedence over native languages are losing commercial value, how can we prevent these unique native languages from going into history?

Watch the 2 minutes animation to understand why it matters.
About Why It Matters: Why It Matters（关我什么事）is one of 10 SPH-produced short form digital video series as part of a pilot Public Service Broadcast initiative. This 8-part animation series focuses on the sights and sounds that are gradually disappearing from this world, including languages, cultures, flora and fauna. This series is also available on zaobao.sg website and mobile app.

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Why It Matters (Ep 1): Disappearing languages

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Do you know the crisis that languages face? The first episode, Disappearing Languages, tells of how languages used by small communities are fast diminishing in usage in face of globalisation. As mainstream languages gradually take precedence over native languages are losing commercial value, how can we prevent these unique native languages from going into history?

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This article disscuses the cultural impact of globalisation as it shows that globalisation has caused cultural hybridisation. Cultural hybridisation is a result of a merger of two different cultures resulting in one newculture containing influences of both cultures. As such there has been a mix of american food with food from all over the world.examples are the hida wagyu beef burgers which is a mix of japanese food with the burger. The sourdough  bun which has an australian style of making. The plant-based patty inspired from california based producer. Moreover all of this hybrid burgurs are all avalible in singapore.what was once a means of fast food has now become a uniqe and new type of cuisine.these changes and modifications in food which is a important part of culture has the power to  change the culture itself. https://www.google.com/amp/s/www.straitstimes.com/ lifestyle/food/big-on-burgers%3famp

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Hallyu, also known as the korean wave, includes Korean dramas, music, food and language has taken over the world in the past decade. The article talks about this k-pop boy group called Ikon performing in Singapore and how it captured the fan's love, majority of them being teens. It is a cultural impact of globalization because instead of listening to local cultural music, the locals are turning to k-pop instead leading to loss in cultural identity.

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SINGAPORE- Fans of South Korean boyband iKON were in for a treat on Thursday (Feb 21), when they turned up the heat with spirited performances of their hit songs at the Resorts World Theatre in Resorts World Sentosa.

The group of seven was in town as part of Samsung's Unleash Next Gen Bold event, where the latest Galaxy S10 and S10+ smartphones were unveiled.

At the invite-only event, the band performed to an audience of more than 1,500 adoring fans, many of whom toted official iKON lightsticks, dressing the theatre in a sea of luminous red.

Decked out in grey and black suits, iKON members looked suave as they kicked off their 40-minute appearance with the 2018 hit Love Scenario, with the fans chanting along to the chorus.

During a 20-minute Q&A session, they fielded questions on the Galaxy S10+ smartphone, demonstrated their "flossing" dance moves and showed off goofy selfie expressions.

When asked what words they would use to describe their Singaporean fans, member Kim Jin Hwan likened them to Siloso Beach on Sentosa.

"Siloso Beach is a beautiful beach and I think our Singaporean fans are as beautiful, or even more beautiful," quipped the 25-year-old.

The group capped the night with the heart-pumping Killing Me (2018) and Bling Bling (2017), as many fans rose to their feet to sing along.

The band effortlessly worked the crowd, with member Song Yun Hyeong, 24, pausing to take selfies with fans near the front of the stage.

While the group performed only three songs, many fans were left satisfied, and undergraduate Ng An Ning, 23, was one of them.

She said: "It's my first time seeing them and it's really exciting because I never thought I'd ever get to see them live."

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K-pop boyband iKON charms fans with hits, dance moves and selfies at Samsung Galaxy event in Sentosa

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SINGAPORE- Fans of South Korean boyband iKON were in for a treat on Thursday (Feb 21), when they turned up the heat with spirited performances of their hit songs at the Resorts World Theatre in Resorts World Sentosa.. Read more at straitstimes.com.

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This article talks about the Singaporean Chinese Cultural Identity and how globalisation could cause it to become closer to China's Chinese Culture and Identity. It gives various points of view showing the pros and cons of Singapore's Chinese Culture becoming increasingly similar to China's Chinese Culture, as well as mentioning possible impacts it could have on the Sense of Place of Singaporean Chinese.

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When lawyer Michael Chia, 46, was a student at Hua Yi Secondary School in the 1980s, its main language of instruction had just switched from Chinese to English.

This was in contrast with the experience of his father, an alumnus of Nanyang University, or Nantah, which, in his time, was prized by the Chinese-speaking community as the only Chinese-language tertiary institution outside China.

But in 1980, Nantah became history after it was merged with the University of Singapore, amid an era emphasising English proficiency.

While his father watched old-fashioned films from China, Mr Chia was drawn to cowboy westerns and movies from Hong Kong and Taiwan, which were considered "trendy".

Mr Chia says: "In my younger days, you thought of China as being backward, from stories of relatives going back, and us being more well-to-do than kindred there."

While growing up, Mr Chia spoke Mandarin and Teochew dialect with his father. Today, he speaks English with his four children, aged eight to 18.

When Mr Chia was in primary school, China was undergoing extensive economic reforms and industrialisation after opening up following the Cultural Revolution. And now, it has become a force to be reckoned with on the world stage.

This is reflected in Mr Chia's own language journey. He now watches programmes and movies from China such as The Voice of China, which he says are almost indistinguishable in quality from Hong Kong and Taiwan ones. His friends marvel at how the Singapore-based children of prominent American investor Jim Rogers speak fluent Mandarin, and urge their own children to improve their grasp of the Chinese language.

While politicians and academics used to draw neat lines through the Chinese community - English-educated who are outgoing and racially integrated; Chinese-educated introverted and hard-working; working-class heartlanders; or bilingual cosmopolitans - what defines a Chinese Singaporean today has become complex and fluid.

The linguistic landscape has shifted. While in 1957, less than 2 per cent of Singapore households cited English as their most-used language at home, the figure has soared to 36.9 per cent in 2015, according to the General Household Survey.

As for dialects, their use fell amid the rise of Mandarin. After the launch of the Speak Mandarin Campaign in 1979, the share of those who spoke Mandarin at home grew from 0.1 per cent in 1957 to 34.9 per cent in 2015. The number of dialect speakers - Hokkien (30 per cent), Teochew (17 per cent) and Cantonese (15 per cent) - dropped to an overall 12.2 per cent in 2015.

The Chinese Singaporean of today continues to indulge in local hawker fare, like Hainanese chicken rice, and mark Chinese New Year by tossing yusheng (raw fish salad). But he also finds himself at the crossroads of a global power shift from West to East; a revival of interest in dialects and the mother tongue; and increased awareness of the need for candid conversations about race relations.

Has the Chinese Singaporean identity evolved into a completely different entity? Insight investigates.

A rising China brings new cultural anxieties

When poet Alvin Pang, 45, flipped through Chinese teaching material being used at his 12-year-old daughter's school last year, he was surprised to see "ba sha" - the local Chinese term for market, similar to the Malay "pasar" - replaced by "shi chang", the term that is used in mainland China.

"We have our own flavour of the culture and language. I'm very disturbed to see it disappearing, because it belongs to us," says Mr Pang, a member of the Promote Mandarin Council.

As China's economic star rises, Singapore's business and cultural ties with it have also deepened, leading to more Singaporeans adopting elements of its culture that are not common here.

But that has also triggered new anxieties among Singaporeans like Mr Pang, who fear this could dilute the unique Chinese culture found in multicultural Singapore. Others fear that deepening ties and a sense of cultural affinity between the two countries could splinter the loyalties of Chinese Singaporeans and draw them closer to the mainland.

For the past five years, China has been Singapore's top trading partner, according to International Enterprise Singapore. It is also the largest destination market for Singapore's foreign investments, totalling $123.5 billion in 2016.

Among students, China is an increasingly popular destination. At the National University of Singapore (NUS), the number who headed there annually for work-study stints, exchanges and other short-term programmes more than doubled to about 400 as of last August from 2012. At the Singapore Management University (SMU), 20 per cent of students who go to Asian universities on semester exchanges studied in China in 2015, compared with 9 per cent in 2012.

Meanwhile, China has been attempting to pull at the "cultural heartstrings" of overseas Chinese, says SMU associate professor Eugene Tan, who has written papers on the Chinese Singaporean identity. The $44 million China Cultural Centre (CCC), for example, is one of more than 20 China has erected globally to promote its culture.

And at Confucius Institute at Nanyang Technological University (CI-NTU), enrolment in its courses, has grown to close to 7,000 a year from around 200 in 2007. It is one of more than 500 such institutes around the world, which analysts say help project Chinese soft power.

The head of StarHub's content business unit, Ms Lee Soo Hui, also says TV programmes from China are "rapidly gaining momentum" here. Last year, Chinese variety shows dominated seven spots on its top 10 list of most-watched programmes on channel Hub E City.

Last month, China announced a relaxation of visa rules that will allow foreigners of Chinese origin to apply for visas valid for multiple entries over five years, up from one year previously. This move, analysts have said, is so that Beijing can tap the non-mainland ethnic Chinese outside China for support in its bid to realise its potential as a new superpower.

"The China factor looms larger and larger, particularly with the change in policy towards overseas Chinese," notes NTU Emeritus Professor Eddie Kuo, 77, who is also adviser to the Singapore University of Social Sciences' Centre for Chinese Studies. This may have sparked worries about its cultural influence that may lead to "situational shifts in identity" among Singaporeans, particularly mainland Chinese immigrants who have become citizens.

Leaders here, meanwhile, have emphasised the uniqueness of a Chinese Singaporean cultural identity that is distinct from a greater Chinese culture.

The need for such an emphasis is felt even as most Chinese Singaporeans connect with the Singaporean identity. Over four in five of the 1,000-plus Chinese survey respondents in a study on ethnic identity by the Institute of Policy Studies (IPS) and Channel News Asia last November said they either identified more with their Singaporean identity or with both their ethnic and Singaporean identity.

At the opening of the Singapore Chinese Cultural Centre (SCCC) last year, Prime Minister Lee Hsien Loong noted that more than 50 years after independence, Singaporeans can speak of a Singaporean Chinese culture, just as how there is a Singaporean Malay culture and a Singaporean Indian culture.

He also sketched out a definition of what this distinctiveness entails: While a Chinese Singaporean may be proud of being a Chinese, he is also "increasingly conscious" that his "Chineseness'"is different from the Chineseness of the Malaysian and Indonesian Chinese, or the Chineseness of the people in China or Hong Kong or Taiwan.

Prof Tan notes that while there are no signs of overt competition between the CCC and SCCC, there may still be uneasiness if they were to collaborate on programmes together. "I wonder if both sides feel that they might be putting themselves down. (For instance), are we saying that we are not confident of our own culture, and we need to rely on the CCC?"

But Dr Neo Peng Fu, 56, the Singaporean director of CI-NTU, believes that the Chinese influence can strengthen Chinese Singaporeans' ethnic identity if handled properly.

Prof Kuo agrees, saying: "If you objectively look at what China has achieved, it can also lead to a sense of pride, or at least a (greater) sense of identity because of our cultural affinity with them."

After all, it is difficult to draw a clear line between Singaporean Chinese culture and the greater Chinese culture, says Dr Neo. While his institute offers classes in ink painting, for example, Singapore also has a rich heritage of such paintings done in the local Nanyang style. "So would you say that this is our culture or their culture? It's not so black and white."
THE KEY IS ENGAGEMENT
Still, some may raise their eyebrows at the presence of the Confucius Institute here. But Dr Neo believes that actively engaging China is a far better approach than being confrontational or ignoring developments. CI-NTU, he adds, has autonomy over how it runs and designs programmes, and 80 per cent of its operating expenses is funded from its own revenue.

Parliamentary Secretary for Culture, Community and Youth Baey Yam Keng, who has researched China's cultural diplomacy, says engaging with a globalising China can allow it and the rest of the world to better understand Singapore's multilingual, multicultural context.

Local jazz singer Nathan Hartono's participation in popular Chinese variety show Sing! China in 2016, for example, has shed light in China on the cultural background of Singaporeans. Mr Baey says although younger Singaporeans speak Mandarin and sing Chinese songs, the way they process their thoughts and express themselves is still predominantly in English.

Trainee lawyer Clement Lin, 26, who spent 2016 on a work-study stint in Shanghai, says while he used to regard Chinese nationals in Singapore as "culturally distinct", his time in China made him realise the differences are not as clear-cut. "The city had a growing middle class that was starting to resemble Singaporeans in the sense they are very comfortable with their own lifestyles, and they also chase after the same things as us. In terms of how we view the world, it felt like we were converging."

He thinks such interactions can dispel the sense of mistrust between citizens of the two countries that he sometimes sees played out online. "There is a lot of misunderstanding, and some Singaporeans may have a bit of a superiority complex when it comes to relating to mainland Chinese."

Maintaining the right balance between this sense of cultural affinity with China and a multicultural Singapore identity is almost an art, says Prof Kuo. "If we associate closer with mainland Chinese and alienate our fellow Singaporeans of other racial groups, then we are in trouble. But it is also not pragmatic for us to detach and say we are merely Singaporeans. Culture is not a zero-sum game."

SAP schools: Adapting to new realities

With English being Singapore's lingua franca today, the linguistic landscape of SAP schools - set up in 1979, before the eventual demise of vernacular schools in the 1980s - has undergone a seismic shift from when Mandarin was the dominant language among the students.

At Dunman High School (DHS), one of the 26 SAP (Special Assistance Plan) schools here which allow students to pursue both English and Chinese as first languages - and which preserve the heritage and history of former Chinese medium schools - the sight of students chattering in English is now a common one.

It is a similar situation at other SAP schools such as Catholic High School (CHS) and Chung Cheng High School (Main), where students tell Insight that they prefer to speak in English among friends.

"We slip into Mandarin sometimes, but most of us are not fluent enough in the language," says CHS student Lucas Tham, 13.

Some alumni of SAP schools - like Mr Lin Wei Liang, 50, immediate past president of Hwa Chong Junior College Alumni Association - miss the Mandarin-speaking environment of the schools they grew up in.

"The language gives you a nostalgic, sentimental feeling," says Mr Lin. But he remains proud of how his alma mater - now known as Hwa Chong Institution (HCI) - continues to retain its Chinese values and traditions, such as marking major cultural festivals like the Mid-Autumn Festival.

Others, such as mother-of-three Isabelle Loo, 45, doubt whether SAP schools indeed provide the best environment for learning Mandarin.

Her 18-year-old son, who studies at HCI, was admitted into the school via the Direct School Admission scheme on account of being in the Gifted Education Programme. She said: "He found learning Mandarin a struggle because language standards were set too high in the classroom. He found it discouraging."

But past and present leaders of SAP schools say that their efforts at promoting bilingualism and immersing students in an environment where the Chinese language and culture are emphasised have become all the more important in today's context.

Dr Hon Chiew Weng, 61, who retired last year as principal of HCI after 35 years, says that the issue of English-speaking students "appears to be a problem, but it's not a problem at all".

While students may seldom use the Chinese language in school, it gives them a strong foundation later in life, he says. "Each time I speak with these alumni who work in China, they always thank the school for making Higher Chinese compulsory," he says.

DHS principal Tony Low, 52, says the school's immersive environment can give those who may not be interested in Chinese in the first place an added impetus to pick up the language, even if they joined the school more for its reputation than its Chinese heritage.

"(It may be) an uphill battle for them, but I think we have enough passionate teachers and students around to influence them. That possibly leaves them better off than if they had studied in a different environment," he says.

A longstanding concern about SAP schools is whether they tend to become exclusive bubbles - as they admit only students who take Chinese as their mother tongue. SAP schools have sought to address these concerns.

DHS, for example, has made a concerted push to provide opportunities for students to engage meaningfully with other racial communities and better understand Singapore's multicultural context. Since 2016, the school's Year 4 cohort has been visiting students at Madrasah Aljunied Al-Islamiah over two days as part of an annual learning journey, where they can interact and learn about the students' school life.

Its National Education subject head Noorizan Beevi, 39, who teaches conversational Malay - compulsory for all students at the Secondary 1 and 2 levels - also conducts dialogues in class where students can ask questions about the Malay culture and Islam which they may be shy to broach with others.

"They asked questions that are commonly discussed at other dialogues on race and religion, such as the difference between halal dishes and those with no pork or no lard. Some hear of the term 'Allahu Akbar' on social media and ask me what it means. Common misconceptions can be addressed this way," she says.

In response to queries from Insight about whether the role of SAP schools should be relooked, Ministry of Education deputy director-general of education (curriculum) Sng Chern Wei says they "continue to play an important role in delivering a quality bicultural education premised on strong national education and character building".

SAP schools may not be the only institutions that can produce bilingual talents in Singapore, says poet Alvin Pang, 45, a member of the Promote Mandarin Council. But he feels they should not be done away with because they play "a specific historical and political role".

"They pay homage to the culture and heritage of Chinese schools that have shaped Singapore in the past, and the importance of this historical backdrop should not be downplayed."

Greater sensitivity to 'majority privilege'

The Chinese community remains the dominant racial group here, and many may not have frequent interactions with those of other races.

For example, just two in 10 Chinese Singaporeans have a close friend who is Malay or Indian, according to a 2013 survey of 4,131 Singaporeans by the Institute of Policy Studies and OnePeople.sg.

In recent years, a number of younger Chinese Singaporeans have been fronting efforts to remind members of the community to be more aware of how they may be guilty of casual racism or actions that are insensitive to those of minority groups.

The issue of "Chinese privilege" was raised by Mr Stanley Ng, 32, the secretary-general of Huang Clan Association's youth committee, to about 40 youth leaders from Chinese clans at a dialogue on racial and religious harmony conducted by OnePeople.sg chairman Janil Puthucheary last September.

The term, coined by independent scholar and activist Sangeetha Thanapal, is borrowed from the term "white privilege" in the United States. It refers to the inability to see things from the viewpoint of those who are not in the majority race.

"While we are the majority and have a loud voice, it doesn't mean that we should not listen to what others are saying," Mr Ng tells Insight, explaining why he broached the topic at the dialogue, held at the Singapore Federation of Chinese Clan Associations (SFCCA).

In recent years, he has also been speaking to elder clan members about the need to be more conscious of how minority groups might feel.

"I don't couch it as Chinese privilege (to avoid sounding accusatory), but as a form of majority privilege to remind them of how they can be more sensitive in everyday life. For example, if they burn joss paper along the corridor during the Hungry Ghost Festival, perhaps it might be good to ask neighbours of other races if it's okay for them to go ahead."

SFCCA youth committee chairman Tan Aik Hock, 49, says the dialogue with Dr Janil also reminded him and other clan leaders of the need to avoid using certain terms for other races that are derogatory and hurtful - even when not in the presence of those races.

Mr Timothy Seet, 24, the executive director of Unsaid, a youth arts and social organisation, says some Chinese Singaporeans may blister at being labelled "privileged". But what the term aims to do is prompt reflections on how they may be advantaged compared to another group - such as not having their skin colour questioned, for example, or not being the subject of racist jokes or slurs - and then prompt them to take steps to address this gap.

He says: "The Chinese here often say that they don't experience racism and some may believe that racism does not exist, but being self-reflective about how others may go through experiences that are different from us is not something we do enough."

Ms Shahrany Hassan, 42, a consultant for the CommaCon campaign, a social cohesion initiative, hopes more people in the Chinese community can be receptive to discussions surrounding such issues. "Many still react defensively to the term, but some don't have friends outside of their own race, and don't understand the perceived and real challenges that others face, such as being held up to standards of beauty of the majority race."

But writer Masturah Alatas, 50, cautions against the use of the term "Chinese privilege" when it comes to discussions on race relations, which she says could be problematic as "there is no common or consistent understanding of Chineseness to begin with". For example, it is dubious if various Chinese sub-groups, such as Chinese who do not speak English or Chinese Muslims, have benefited from privilege.

Singaporeans can draw on "our own good linguistic, cultural and political traditions on how to talk about race", she added.

The back story

A team of editors and reporters from The Straits Times and Lianhe Zaobao newspapers put their heads together nearly two months ago to work on a project aiming to cut across the respective language boundaries within which each paper operates.

The aim: To examine how the Chinese Singaporean identity has evolved in the eyes of millennials who grew up under Singapore's bilingual education system.

It would do this through the exchange of six letters between two reporters. These would be written in their respective working languages on three topics: the rise of China, Special Assistance Plan (SAP) schools, and issues arising from being the majority race.

The reporters - Zaobao's Ng Wai Mun, 29, and ST's Yuen Sin, 25 - also hoped that this inter-cultural conversation could throw up perspectives that are seldom encountered by the respective English-speaking and Mandarin-speaking communities their papers cater to.

The letters were translated and ran in a three-part series last week, culminating in special features on the Chinese Singaporean identity that ran in both papers today - the third day of Chinese New Year .

The experiment drew mixed reactions. Facebook user Chang Zi Qian, who read both the English and Chinese versions of the letters on SAP schools, said something was lost in translation. "The original Chinese letter was very heartfelt," he wrote in Chinese. "(The English translation) didn't do the original letter justice."

Zaobao reader Li Gang said it was a "meaningful initiative", while ST reader Liyi Chen wrote on Facebook: "I like the format of having more than one opinion in the Opinion section."

MJ Chua, another Zaobao reader, was struck by the value of language mastery after reading the columns.

"Language is not just something you learn to pass exams," he wrote in Chinese on Facebook. "If you carry this attitude, it will not only be your loss, but also a regret in the lifelong journey of learning! It is only when you continually use it in everyday life that you can truly grasp its essence."

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An evolving Singapore Chinese identity: Journey to the West - and now, the East

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When lawyer Michael Chia, 46, was a student at Hua Yi Secondary School in the 1980s, its main language of instruction had just switched from Chinese to English. This was in contrast with the experience of his father, an alumnus of Nanyang University, or Nantah, which, in his time, was prized by the Chinese-speaking community as the only Chinese-language tertiary institution outside China.

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Singapore is widely known for its multiracial diversity and this news article further explains how globalisation is affecting Singapore's Multiculturalism. It talks about how in order for Singapore to continue to succeed with the limited resources that the country has, businesses in Singapore will have to continue to innovate and internationalise. In the article, Singapore finance minister Mr Heng reported that though Singapore is a country which has largely benefited from globalisation, citizens are contemplating the value of its benefits as compared to its downsides. This is due to the fact that people in Singapore are becoming more frustrated with what they are receiving, whether it's about money or politics, which is resulting in the social cohesion in Singapore to weaken. The article also brings about the cultural downsides of a technological advancement as a result of globalisation. This being the spread of misinformation and fake news, sowing distrust within different communities.Therefore, Singapore must be more open to a mix of talent and ideas to retain the strength of multiculturalism in Singapore which is brought up by this article as a cultural impact of globalisation.

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SINGAPORE - Singapore must strive to be a place where talent and ideas congregate, remaining open to the world amid the changing economic and geopolitical landscape, Finance Minister Heng Swee Keat said on Saturday (March 23).

"No one group or country has all the ideas or expertise to tackle the many challenges that the world is facing. In a world that is rapidly changing and increasingly interconnected, we need to remain open and collaborate to achieve better outcomes together," he said at a book launch.

For a city state like Singapore to thrive, businesses must continue to innovate and internationalise, he said.

Young people must also be given the opportunities to be global-ready, and must acquire a deep knowledge of Asia, for Singapore to truly benefit from Asia's growth as global economic weight is shifting towards the region.

Mr Heng also said that Singapore and many other countries have benefited from globalisation, but increasingly people in many countries are questioning the value of it.

"People feel that they are left behind. They are frustrated that wages are stagnating and lives are not improving. They lost faith in their political systems and governments. These have led to a weakening of social cohesion," he said.

"These winds of change remind us about the importance of remaining open to the world and being resourceful."

Singapore's multi-racial, multi-cultural society, and openness to diversity is its strength as this has inculcated a global mindset, Mr Heng said at Grand Hyatt Singapore.

He was speaking at the launch of food heritage book They Came from Jaffna: A Historical Culinary Journey And Enchanting Tales Of Roots, Routes And Vivid Memories As Told By A Pioneer's Granddaughter.

It was written by 69-year-old Singaporean Mrs Indra Iswaran, who has Tamil roots in Ceylon - present day Sri Lanka. It includes more than 300 recipes reflecting the multicultural interactions she has experienced. She was born in Ipoh and moved here in 1968 after getting married.

The book, which is supported by the National Heritage Board, also traces the journey the Singapore Ceylon Tamil community made to come to Malaya and Singapore, such as Mrs Indra's grandmother Meenachi who "braved the winds of change" and sailed from Jaffna, a city in Sri Lanka, in the 1890s.

Mr Heng picked up on that phrase from the book and said that for Singapore, braving the winds of change also means ensuring society remains multi-racial and multi-cultural, even as tensions and fault lines such as religious polarisation, xenophobia and social stratification have been growing stronger in some parts of the world.

The Internet has also been used to spread misinformation and fake news, and to sow distrust between communities.

"If the same happens to us, our society will fracture, and our economy and way of life will suffer. So, divided we fall, but united we stand," Mr Heng told around 170 guests at the event.

Highlighting the contributions of Ceylon Tamils here, he said these have been disproportionate to the size of the community, which started as a "minority within a minority" in post-independence Singapore.

One of the nation's founding fathers S. Rajaratnam, who drafted the National Pledge, was from the Ceylon Tamil community. And many educators, engineers, medical professionals, academics, legal professionals, senior public servants and members of the judiciary are of Ceylon Tamil heritage, Mr Heng noted.

The community understood that talent and effort are rewarded regardless of race, and thrived, he said.

Remembering and preserving Singapore's heritage, as Mrs Indra has done for the Ceylon Tamil community, will allow the Republic to draw on its strengths, said Mr Heng.

It is fitting to launch the book during Singapore's Bicentennial year, which marks 200 years since Sir Stamford Raffles landed in Singapore.

"As we commemorate our Bicentennial year, it is a good time for us to reflect on our rich history and learn from our past, so as to chart our future together," he said.

Mrs Indra said in a speech that she was grateful for the chance to record and share her family's story.

"Each of us has a beautiful story to tell of the past," she said. "Do not be afraid of telling that story because it helps to conserve history for generations to come."

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Singapore must be open to a mix of talent and ideas, and retain its strength of multiculturalism: Heng

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SINGAPORE - Singapore must strive to be a place where talent and ideas congregate, remaining open to the world amid the changing economic and geopolitical landscape, Finance Minister Heng Swee Keat said on Saturday (March 23).. Read more at straitstimes.com.

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Cultural impact of globalisation (Allan,MN401 )

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Cultural impact of globalisation (Allan,MN401 )

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The article talks about whether globalisation has created a single world culture. This can be seen in the internet which uses English as a common communication tool for people all over the world to interact with one another. However at the same time it enables the speakers of various small languages to get connected and build common content [like various regional Wikipedia] like never before. This thus makes the world more multi cultural rather than uni-cultural. In simpler terms, It has caused many different cultures become interconnected thus increasing the cultural diversity. What globalisation actually does is that it brings a culture from one place to another making the culture more popular among people. This can be seen through the accessibility of food of different cultures or practice of religions in various countries.

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As the world is getting more and more connected, will human be uni-cultural in the near future? originally appeared on Quora: the place to gain and share knowledge, empowering people to learn from others and better understand the world.
Answer by Balaji Viswanathan, CEO of Invento Robotics, on Quora:
The homogenizing forces are as strong as the heterogenizing forces. In short, in the globally connected world, we might not be as homogenized as we assume to be.

For instance, the Internet enables the homogenizing force of English as the world's common language. At the same time, it enables the speakers of various small languages to get connected and build common content [like various regional Wikipedia] like never before. Fifty years ago, were there encyclopedias in all the regional languages? No. Most were in English. Now, you have a diverse set of language in Wikipedia that allows knowledge creation in small languages.

In a globalized world, we tend to see McDonalds and Starbucks everywhere in the world. But, the same globalization allows for cuisines of various nations to be explored by people across the world. Think of all the quality Thai, Chinese, Indian or Mexican restaurants sprouting across the world over the past twenty years.

Again, a connected world also allows one to explore different religions and spiritual paths that were previously out of reach due to geography. You could be sitting in Jakarta and exploring Taoism, Shintoism, Hinduism or various African/native American religions. In the past, your choices would have been very limited to what the local spiritual teachers could teach and what the local publishers could print.

Globalization/interconnections are also giving a voice to people from various cultures. In the past, you would have had to rely on the equivalent of The New York Times or the BBC to develop your opinions and those would be the majority opinions - highly slanted towards one culture. Now, you have the option of getting a lot more diverse voices heard as the major filters [publishing houses and newspaper editors] are getting replaced by more democratic forms.

We are not getting uni-cultural. We are getting multi-cultural and slowly grasping the diversity of human culture.
This question originally appeared on Quora - the place to gain and share knowledge, empowering people to learn from others and better understand the world. You can follow Quora on Twitter, Facebook, and Google+. More questions:

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Is Globalization Creating A Single World Culture?

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As the world is getting more and more connected, will human be uni-cultural in the near future? originally appeared on Quora: the place to gain and share knowledge, empowering people to learn from others and better understand the world. Answer by Balaji Viswanathan, CEO of Invento Robotics, on Quora: The homogenizing forces are as strong as the heterogenizing forces.

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This article talks about the cultural impact of globalization on hawker culture in Singapore. Rapid globalization has resulted in foreign cultures bringing in their distinctive food items to Singapore. For example, Japanese food is prevalent in Singapore and can be found in almost every major shopping mall, with bowls of ramen being enjoyed by many. The newest fast-food chain from the Philippines, Jollibee, has also gained popularity among students and workers due to its cheap prices and unique taste. The different and new tastes that food from foreign cultures have to offer make it difficult for Singaporeans to resist them. As a result, more Singaporeans are tempted to turn towards foreign cuisine instead of traditional hawker food. However, in attempts to keep the hawker culture alive, youths new to the hawker scene are coming up with fresh and innovative ways to infuse traditional Singaporean food with other cultures, offering a new taste for locals to enjoy. This will eventually lead to local dishes evolving with the times, resulting in cultural hybridization in food due to globalization in Singapore.

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Is our local hawker culture dying or evolving?

There is no doubt that Singapore takes pride in its long-standing makan culture. However, a plethora of factors in the 21 st century have threatened the very survival of in the country. culture

Following recent deaths of famous pioneer hawkers, namely the boss of Xing Ji Rou Cuo Mian and the founder of Haron Satay Stall, the survival of local food culture has become a perennial concern. There is uncertainty over whether the famed businesses will have any heirs continuing the tradition.

Even the popular stalls run by younger hawkers are not doing much better. In 2014, then 28-year-old hawker Tan Jun Yuan closed his popular Bak Kut Teh stall in a Toa Payoh coffee shop due to labour shortage.

TAN' S REMARK IN AN INTERVIEW WITH THE INDEPENDENT SINGAPORE.

The labour crunch was cited as one of the major reasons both young and seasoned hawker entrepreneurs were shutting down stalls. Mr Bryan Yap, 32, owner of Balestier Road's Shi Kou Seafood told The Straits Times: "The worker levy kills... Profits are down by 60 per cent to 70 per cent compared with six, seven years ago."

While then Minister for Environment and Water Resources Vivian Balakrishnan introduced efforts to help hawkers deal with these problems in 2015, results of these efforts remain to be seen.

The labour crunch is not the only thing causing the decline in hawker culture here. Globalization and an increase in Singaporeans' quality of lives have resulted in locals increasingly leaning towards foreign cuisines over local ones. Chinese cuisines like Ma La Xiang Guo and Filipino fast-food chain Jollibee have drawn crowds, as these cuisines offer a different taste from the usual local food.

This is worsened through changes in our lifestyles. The concept of "brunch" was a foreign term to Singaporeans just a few years back, but has already gained a footing on local soil. The flourishing of the café scene, offering ambiance on top of brunch menus, also contributed to the shift in Singaporeans' food preferences.

CAFÉ REVIEWING SITES ALSO HELP TO DRIVE THE LOCAL CAFÉ SCENE.

PHOTO CREDIT: CAFEHOPPING.SG INSTAGRAM

However, it is difficult for the hawker culture to die off completely. Given the campaigns that are already in place, it is highly likely for our makan culture to face an evolution. The annual Singapore Food Festival attempts to create spin-off dishes from traditional hawker food, while Truly Test Kitchen is a hawker centre run entirely by youths selling both traditional and western cuisine.

TIGER BEER'S #UNCAGESTREETFOOD CAMPAIGN HELPS PRESERVE LOCAL STREET FOOD CULTURE.

PHOTO CREDIT: TIGER BEER'S FACEBOOK

While these campaigns encourage the preservation of our original hawker culture, it probably is not possible to completely salvage the nostalgic hawker culture in this day and age. Maybe it is high time to embrace this wave of change to our food culture, much like how our national identity has grown over the years.

BANNER IMAGE CREDIT : SCREENSHOT FROM 'TIGER STREET FOOD VIDE 'HOKKIEN MEE' - VIA MUMBRELLA ASIA'

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Is our local hawker culture dying or evolving? There is no doubt that Singapore takes pride in its long-standing makan culture. However, a plethora of factors in the 21 st century have threatened the very survival of in the country.

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This article is a prime example of the cultural impact of globalization. In this day and age, something that almost the world does is to listen to music, apps like Spotify (Advancements in Smartphone technology) allow for more avenues for music genres from other countries to be spread across the world. One such phenomenon is K-pop(Korean Pop) which has taken the world by storm. This is due to the increased rate of globalization , allowing more people to have excess to the music genre. K-pop is actually a breed between original Korean music (such as trot/rock) and western music. Partially due to westernization, over time. K-pop has grown into what we know today, cheerful songs and brightly coloured Music videos. This music genre has impacted many countries in asia and even as far as the United States. A prime example of this is that more local radio stations are playing K-pop songs and more Korean related shops are being set up in malls. Or a more explicit example of how it has impacted us would be be boy band (BTS, Beyond The Scene) recently had their concert in Singapore and the tickets sold out in about a minute or less. This means that due to the increased rate of globalization , the people have more excess to this music genre and took a liking to it. This resulted in many people in Singapore following the Korean trend of fashion music and entertainment and hence it has become a part of and integrated into our current multi faceted Singapore culture. Therefore, Korean Pop is a cultural impact of globalization

Link to article:
https://www.straitstimes.com/lifestyle/entertainment/k-pop-titans-bts-break-into-us-top-40

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This article is a good example of the cultural impact of globalisation in our traditional Singaporean cuisine. Globalisation can be defined as the process in which countries around the world become interconnected as a result of the integration of ideas and activities of different people in different parts of the world which correlates to the article which shows the western influence and idea of burgers being incorporated into the Singaporean dish chicken rice by making it into a burger. In this example, not only was chicken rice incorporated into a western form, but nasi lemak, roti prata and chendol were all made to have some western influence in it. This includes nasi lemak burgers, roti prata wraps and chendol softees, which is a kind of ice cream. Therefore, since the article shows the western influences on Singaporean food, the article shows the cultural impacts of globalisation.
https://www.todayonline.com/singapore/chicken-rice-burger-thats-menu-no-signboards-first-hawker-themed-fast-food-outlet

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This article relates to the cultural impact of globalisation, as it displays the influence of a western MNC on other countries. In this example, the western MNC is the fast-food chain, In N Out Burger

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This article talks about the cultural impact of globalisation in New Zealand. Terrorism is an act done so to impose terror in a country and tear the country apart by creating prejudices against a specific race or religion. However, with globalisation people from throughout the world are interconnected, they do know the aim and objective of terrorism and are well informed of how to counter terrorism. This is evident in New Zealand after the terrorist Attack done in a Mosque with aims of disturbing the relationships between the muslims and other religions nation wide. Due to the advancement of technology, people in New Zealand are updated and informed of such threats. Thus, instead of being scared of Muslims, people in New Zealand strengthen its relationships with muslims by providing moral and physical support. Thus this shows that globalisation brings people from different ethnic background together which is an cultural impact of globalisation.

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CHRISTCHURCH, New Zealand: Gamal Fouda, imam of the Al Noor Mosque where a white supremacist gunman began the rampage that killed 50 worshippers, addressed thousands of New Zealanders - Muslims and non-Muslims - gathered for Friday prayers a week after the attack.

Here are extracts from his sermon:

"Last Friday I stood in this mosque and saw the hatred and the rage in the eyes of the terrorist who killed and martyred 50 innocent people, wounded 42, and broke the hearts of millions around the world.

"Today from the same place, I look out and I see the love and compassion in the eyes of thousands of fellow New Zealanders and human beings from across the globe, that fill the hearts of millions more who are not with us physically, but in spirit.

"This terrorist sought to tear our nation apart with an evil ideology that has torn the world apart.

"But instead we have shown that New Zealand is unbreakable and that the world can see in us an example of love and unity.

"We are brokenhearted, but we are not broken. We are alive. We are together. We are determined to not let anyone divide us..."

"This evil ideology of white supremacy did not strike us first, yet it struck us hardest. The number of people killed is not ordinary, but the solidarity in New Zealand is extraordinary.

"To the families of the victims, your loved ones did not die in vain. Their blood has watered the seeds of hope. Through them, the world will see the beauty of Islam, and the beauty of our unity..."

"They were the best of us, taken from us on the best of days, in the best of places and performing the best of actions.

"And they are not just martyrs of Islam, but they are martyrs for this nation. Our loss of you, is a gain to New Zealand's unity and strength. Your departure is an awaking not just for our nation, but for all humanity..."

"Our assembly here, with all the shades of our diversity is a testament of our joint humanity. We are here in our hundreds and thousands unified for one purpose - that hate will be undone, and love will redeem us..."

"To the people of New Zealand - thank you. Thank you for your tears. Thank you for your haka. Thank you for your flowers. Thank you for your love and compassion."

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New Zealand is 'unbreakable': Excerpts from the Friday sermon by Al Noor Mosque imam

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Share on Facebook Share on Twitter Share via E-Mail CHRISTCHURCH, New Zealand: Gamal Fouda, imam of the Al Noor Mosque where a white supremacist gunman began the rampage that killed 50 worshippers, addressed thousands of New Zealanders - Muslims and non-Muslims - gathered for Friday prayers a week after the attack.

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This article describes the cultural impact of globalisation on Singapore. Globalisation refers to the process in which ideas and activities of people in different parts of the world become interconnected. This has brought on both positive and negative impacts in the world. In this article, an american woman has bought and refurbished a traditional peranakan house, modifying the architecture and installing new furniture. For example, the facade of the house has been painted black and white, giving it a modern look. The front of the house has been transformed into a futuristic setting, with a fountain and plenty of natural light flowing through the house. The back, however, has retained its peranakan essence, with authentic furniture amd painting. This embodies the impact globalisation has had on Singapore culturally, allowing a blend of cultures from all corners of the world to form newer and more creative ideas.

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American expat makes Peranakan shophouse on Emerald Hill her home

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You're in for a stunning display of old meets new when you enter Neima Sitawi's home through the pintu pagar (fence doors). The three-storey shophouse along Emerald Hill Road has Peranakan roots.

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This articles talks about the cultural impacts of globalization on Singapore. McDonald's Nasi Lemak Burger, Chendol McFlurry and Bandung McFizz are good examples of cultural hybridization. An MNC such as McDonald's usually bring about cultural homogenization, but McDonald's brought about Singapore's cultural dishes and created the Nasi Lemak Burger with western influences. The article shows how famous fast food restaurents can incoporate food of Singapore's identity together with the burger itself to form a new variety of food choice. This shows how cultural hybridization can take place

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The article talks about the disappearing hawker culture of Singapore in which many are choosing to eat at places elsewhere. Due to globalisation the growing branches of fast food restaurants continue to appear in many places around Singapore. The relatively cheap meals provided by these restaurants are usually chosen by Singaporeans compared to hawker food. It is quite absurd to see that many are willing to pay expensive prices for a glass of coffee at Starbucks, however, when their favourite chicken rice stall increases their price by 50 cents, many would choose to eat elsewhere. I feel that this article had highlighted one of the major cultural impacts of globalisation which is the diffusion of culture.

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If we want to keep hawker culture alive, put our money where our mouths are

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Amid the recent debate over hawker centres run by social enterprises, it is clear that hawkers can be treated poorly by their operators. What is not so obvious is that we, the consumers, are also partly responsible for the plight of hawkers squeezed by rising costs.

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This article talks about a good example of the hybridization of food article. This article mainly talks about the Nasi Lemak Burger from McDonalds, and how quickly it was selling. This is an impact of globalization as due to McDonalds' widespread reach, it has combined western food culture and local food culture, making it a good example of Hybridization of culture. Its high popularity also shows how big the impact of globalization has on our culture, due to a product of hybridization being so well received.

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SINGAPORE - After sparking much buzz over the past two weeks, fast food chain McDonald's abruptly ended sales of its popular nasi lemak burger on Tuesday (July 25).

Two other items, the Chendol McFlurry and Bandung McFizz, have also been taken off the chain's locally inspired menu, created for National Day.

The menu was launched to much fanfare on July 13.

In a statement, the fast food chain said the three items are sold out island-wide due to "overwhelming demand".

Ms Agatha Yap, McDonald's Singapore's senior director of marketing, menu and digital innovation says: "In view of the quantity of food that we serve, the re-stocking process requires a considerable turnaround time. The extraordinary pace at which our food items were moving made it less than feasible for us to re-stock."

She adds that the chain will consider bringing the nasi lemak burger back in the future.

Inspired by the Malay dish of coconut rice, the nasi lemak burger features a cornflakes-coated fried chicken thigh patty that is infused with a spiced coconut marinade, together with a fried egg, caramelised onions and cucumber slices, sandwiched between lightly toasted semolina buns.

She adds that the burger is one of the chain's most successful promotions in recent years. Close to 750,000 nasi lemak burgers have been sold. Demand for it was double that of what the chain had expected, based on sales of the salted egg yolk chicken burger launched for last year's National Day.

McDonald's has come up with new Singapore-themed items to mark National Day in the past three years.

The remaining seven items on the locally inspired menu, including the kueh salat cake and chendol melaka ice cream cone, are available on a "while stocks last basis".

Ms Yap adds that the coconut pie is "running out soon".

To replace the nasi lemak burger, the chain rolled out a new burger on July 26. The Eggcellent McSpicy burger ($5.75) features a spicy chicken thigh patty and fried egg. Another new Singapore-themed dessert, Dinosaur McFlurry (from $3), is on the menu. Both items are available for a limited time.

Diners that The Straits Times spoke to were surprised and disappointed that the nasi lemak burger was pulled so quickly.

Strategic partnership manager Andrew Kho, 34, says: "I am quite surprised that the nasi lemak burger was on for such a short time considering that it is still popular. Perhaps the chain did not anticipate the huge response and ran out of supplies."

Accounts executive Pricillia Ng, 29, says: "I do not usually eat fast food, but the nasi lemak burger has a strong coconut taste and aroma, so it feels like I am eating the real dish. The burger should have been made available throughout the month of August as a good way to celebrate National Day or become a permanent item on the menu as it is so unique."

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McDonald's nasi lemak burgers sell out in less than 2 weeks

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SINGAPORE - After sparking much buzz over the past two weeks, fast food chain McDonald's abruptly ended sales of its popular nasi lemak burger on Tuesday (July 25). Two other items, the Chendol McFlurry and Bandung McFizz, have also been taken off the chain's locally inspired menu, created for National Day.

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The article talks about hybridisation of food culture.
The article talks about how prevalent Chinese food can be found all over the world including America, there are some Chinese dishes that can only be found in Singapore. For example, Chicken rice. Bak kut teh. Hokkien mee. If one tries to find these dishes in China, it would be a difficult task. This shows that Chinese food is brought to different parts of the world, the culture in the country would change the dish due to hybridisation. However, there is still homogenisation, where typical Chinese restaurants would have some typical Chinese food like fried rice, or stir-fried noodles. Moreover, every part of Singapore you can surely find a place selling dim sum. Even praising Singapore for having their hybridisation to prevent a loss of culture, the articles emphasises the need to pass down recipes from the elderly, most of time they should have recipe of dishes that are special which have their own twist from the usual Chinese dishes. This happens as in the past, there was a strong Kampong Spirit which allows the different cultures to mix around. This mixes the different food recipes to form a fusion between the cultures. Like how Chicken Rice has achar. Therefore, Singapore being able to hybridise due to globalisation.

https://www.todayonline.com/lifestyle/food/singaporean-dishes-are-melting-pot-influences

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This article is a prominent example of the adverse cultural impacts of globalisation in Singapore. It highlights the disappearance of local Singaporean cuisine and the emergence of western cuisines  in Hawker centers due to globalisation. Singaporeans' preference for local dishes has rapidly diminished over the years. Mainly because most Singaporeans have already been accustomed to the various international food outlets

that can be seen throughout Singapore. This leads to their food preferences to lean towards the introduced western food choices over the local food

varieties. Therefore, even when Singaporeans visit hawker centres, they indulge in cuisine that is not native to Singapore. An example of this would be French dishes being sold at Hawker centres.

At the moment, hawker centres in Singapore are holding onto their dear lives. If this current situation were to worsen, Hawker heritage, a major part of Singapore's identity might be erased out of existence.

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SINGAPORE (REUTERS) - Singapore's lively food culture faces a dying future.

So-called hawkers serve up cheap fusion cuisine for as little as US$2 (S$2.70).

They're a staple for locals and a draw for tourists who've come to eat in Asia's foodie paradise.

However Reuters' Christophe Vanderperre reports as they retire that heritage is under threat.

"When I arrived in Singapore 10 years ago, the only thing I personally wanted to eat was hawker food. But now when we go to a hawker centre, we see more shops that are closed or more shops that are offering something different. I've seen French cuisine being offered in hawker stalls which is much more expensive than your usual plate of noodles.

"When we speak to hawkers, there was one particular one who has been trying fried koi teow for over 40 years. He was just a little bit sad that he could not find anyone to replace him," said Mr Vanderperre.

This year the government stepped in - moving to save the trade after celebrity attention like chef Gordon Ramsay and Anthony Bourdain.

"One of the initiatives where they pair all the hawkers to teach young, aspiring hawkers for two months and they work together afterwards. That seems to be working. We spoke to one of those younger hawkers that went through that course and he said he's very happy with his chicken rice stall. He thinks more initiatives such as those ones should be available because he is sure that people will go into it," added Mr Vanderperre.

For many it comes down to cost.

The old hawkers are subsidised, part of a 1960s programme to get them off the streets.

Any new hawkers must pay market price in one of the most expensive cities in the world and still compete to serve up the same cheap dishes.

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SINGAPORE (REUTERS) - Singapore's lively food culture faces a dying future. So-called hawkers serve up cheap fusion cuisine for as little as US$2 (S$2.70). They're a staple for locals and a draw for tourists who've come to eat in Asia's foodie paradise. However Reuters' Christophe Vanderperre reports as they retire that heritage is under threat.

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This article touches on the cultural homogenisation. Burgers originated from America and Nasi Lemak originated from Malaysia. However, nowadays, more and more people in Singapore prefer eating at fast-food chains such as Mcdonalds and KFC than eating at hawker centres. Thus, fast-food chains capitalise on their popularity to introduce fushion burgers such as the nasi lemak burger. The response was so good that the nasi lemak burger was sold out in the first few weeks of its launch. This is an example of cultural homogenisation as burgers, which have western influence is being fused together with a malaysian dish, nasi lemak, and the fact that people would rather eat the nasi lemak burger than a plate of nasi lemak is the result of cultural homogenisation.
https://www.channelnewsasia.com/news/singapore/mcdonald-s-brings-back-nasi-lemak-burger-9173320

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This article touches on aspects of cultural hybridisation.

Burgers were created in America and spread throughout the world via fast-food chains such as McDonald's and KFC. Now, Burgers comes into mind  among most Singaporeans as their first meal of choice. Nowadays, there are fewer people eating at hawker centers due to the dominance of fast-food chains with their signature dishes of burgers. This dominance of foreign American food culture with the falling of local cuisine is the result of cultural homogenisation.

In the article,"Dinersnow have a wider choice of burgers than ever before. Once regarded as fast food, the classic burger has been elevated to gourmet heights with wagyu beef burgers gaining popularity here around 2005." Burgers have now been replicated in other restaurants and are being revamped to suit local and different tastes, such as vegetarian and beef burgers. This can be seen as a form of cultural hybridisation, where two different cultures are merged, local and American, to create a distinct culture containing influences from both.

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Diners now have a wider choice of burgers than ever before. Once regarded as fast food, the classic burger has been elevated to gourmet heights with wagyu beef burgers gaining popularity here around 2005.

Today, wagyu beef burgers still have their place in the burger scene, with places like the Atrium at Pan Pacific Singapore offering specially sourced wagyu beef.

But there has also been a shift towards burgers which do not contain beef and are made with fresh and sustainable ingredients to cater to vegetarians and customers who want to minimise their meat consumption.

Grand Hyatt Singapore, for example, introduced burgers at its restaurant Mezza9 which features plant-based Beyond Burger patties last month.

The Beyond Burger patties are from Beyond Meat, a Los Angeles-based producer of plant-based meat substitutes. The patties look, taste and are cooked in a similar manner to meat patties, but are primarily made from peas.

More than 3,000 burgers made with the patties were sold during a three-day promotion last month. The burgers were priced at $10 and sold at a food truck parked in front of the hotel.

At Mo & Jo Sourdough Burgers, which opened in July in Greenwood Avenue, diners can also opt for burgers without meat.

Owner Dean Brettschneider, 49, who also founded artisan bakery Baker & Cook, says: "We believe that burgers should be enjoyed by all, whether you're a meat eater or prefer a vegetarian option."

The burger joint, which uses Australian grain-fed beef for its beef patties, has a vegetarian option - the Goddess burger, made with a beetroot and quinoa patty.

The idea for the burger came about when a staff member of Baker & Cook made it for a staff Christmas party.

There is also the Barra burger, which features Australian-farmed barramundi.

Three Buns, which serves gourmet burgers and crafted cocktails, has the Truffello burger - a portobello mushroom burger.

Executive chef Adam Penney, 44, says that the Truffello came about due to requests from customers for a vegetarian mushroom burger.

He adds: "A vegetable burger can be just as satisfying."

Those who are on meat-free diets can also get their burger fix at VeganBurg, which opened its first outlet here in 2010 and a second outlet in San Francisco in 2015. Founder Alex Tan, 45, started the vegan burger joint to break the stereotype of burgers and promote a plant-based diet.

Analyst Neo Hong Xuan, 26, who eats burgers two to three times a week, prefers meat patties in his burger but welcomes eateries which serve burgers not made from beef.

"I have friends who do not eat beef, so we seldom have meals together as I like my burgers. Burger joints which offer fish or vegetable-based options mean I can dine with my friends."

Fans of meat patties also have more choices in terms of variety.

Pan Pacific Singapore's executive chef Michele Greggio, 43, says he is seeing more variations of burgers as dining establishments incorporate more innovative flavours in recent years.

Earlier this year, the hotel ran a Surf & Turf Burger promotion which combined seafood like Boston lobster with wagyu beef. Its current promotion is burgers made from Hida Wagyu beef, which is valued for its marbling.

To cater to a wider audience, chefs spruced up the burgers with a variety of flavours, such as nonya, Japanese and Pacific styles of burgers.

The burger scene here will also see the entry of American chain Fatburger, which uses only chilled patties.

Restaurant management company Deelish Brands is the master franchisee and will be opening two Fatburger outlets, one at Kinex (formerly OneKM Mall) on Sept 13 and another at Velocity@Novena later this month.

Chief executive of Deelish Brands, Mr Mohamed Ibrahim, 43, says of the burger scene in Singapore: "We are on the cusp of a burger renaissance. Twenty years ago, burgers were regarded as a fast food item. Now, there is a shift towards freshness. More people are becoming selective in what they eat."

Mr Penney says: "Greasy burgers are still going to have a place in most markets as a quick fix. But as more customers understand more about food, they are choosing more freshly made options."

Freshly baked sourdough buns

What: Mo & Jo Sourdough Burgers, which opened in Greenwood Avenue in July, is all about freshly baked sourdough buns and wholesome ingredients. Relishes, chutneys, pickles, mayo and other sauces are made in-house.

Diners get three choices of buns: sourdough, soy and linseed, and gluten-free. Beef patties are made from Australian grain-fed beef, with 80 per cent chuck and 20 per cent knuckle beef. The Holy Smoke ($19) has a beef patty, smoked bacon, caramelised onion, house mayo and house barbecue sauce.

There are non-beef options too. The Barra ($20) features grilled Australian Kuhlbarra Kimberley barramundi with lemon. There is also the Goddess ($18) which has a beetroot and quinoa patty, crumbled feta with house mayo and tomato relish.

Where: Mo & Jo Sourdough Burgers, 8 Greenwood Avenue

Open: Noon to 3pm and 5 to 10pm (Tuesdays to Fridays); 8am to 10pm (weekends and public holidays); closed on Mondays

Info: For more information, go to moandjoburgers.com

Plant-based patty

Mezza9 serves up two burgers made with Beyond Burger, a plant-based, gluten-free and soy-free burger patty made by California-based producer of plant-based meat substitutes, Beyond Meat.

The Classic Cheese Burger has the patty in a brioche bun, vegan cheddar, lettuce, tomato, onion, pickled gherkin, vegan mayo and mustard.

The Modern Asian Burger is made with a corn bun, Asian slaw, avocado, furikake, sriracha, pickled daikon and ginger, and wasabi mayo.

Each burger is served as a set at $25++ and comes with a side dish. There are four side dishes to choose from: fries, crispy organic cauliflower, steamed organic broccoli or a rice bowl with grain and herbs.

Diners can also choose to have the burger as a set at $35++ with either a kombucha or a craft beer. The set includes fairtrade dark chocolate and an organic beetroot vegan brownie.

Where: Mezza9 at Grand Hyatt Singapore, 10 Scotts Road

Open: Lunch is served from noon to 3pm (Mondays to Saturdays); Dinner is from 6 to 10.30pm (Sundays to Thursdays) and 6 to 11pm (Fridays and Saturdays)

Info: For reservations, call 6732-1234 or go to www.mezza9.com.sg

Hida Wagyu beef burgers

Burgers made with Hida Wagyu beef, known for its marbling and tenderness, take centre stage.

The beef comes from black-haired Japanese cattle raised in the Gifu prefecture.

For a local twist, try the Nyonya Hida Wagyu Beef Burger, which features a patty infused with spices, grilled pineapple, braised mushroom and cheddar cheese, complete with lemongrass turmeric buns.

There is also the Japanese Hida Wagyu Beef Burger served with wasabi mayonnaise and pickled daikon. The Pacific Wagyu Beef Burger is packed with bacon strips and eggplant cooked into caponata tucked in between charcoal buns.

Each burger set, served with crispy potato bravas and a garden salad, is priced at $35++.

Those dining in groups of four to six can take on the 12-inch Beastly Burger ($190, right), which contains a 1.2kg Hida Wagyu beef patty sitting on a bed of lettuce, zucchini and tomatoes.

Orders for the Beastly Burger must be made 24 hours in advance.

Where: Available from Oct 1 to Nov 30 at Atrium and Pacific Marketplace (Level 1), Pan Pacific Singapore, 7 Raffles Boulevard

Open: Burgers are available from 11am to 10pm. Atrium is open from 11 to 1am (Sundays to Thurdays) and 11 to 2am (Fridays to Saturdays).

Info: For dining reservations and inquiries, call 6826-8240 or e-mail dining.ppsin@panpacific.com

Artisan buns and slow-cooked sauces

What: Three Buns, which recently opened a new outlet at Robertson Quay, has a line-up of new burgers on its menu, which includes the Red Man Burger ($28++).

Get a taste of beef rendang in this burger, which is made with beef cheeks cooked sous vide for 24 hours in a marinade concocted with more than 10 ingredients.

The marinade itself is slow-cooked for two hours. The burger also features handmade virgin coconut mayo and fluffy coconut buns.

The Bun DMC ($16++) is inspired by the burgers that executive chef Adam Penney had as a child. The burger features watermelon rind relish, Three Buns's own blend of mayo, with caraway, ketchup and a hint of sriracha. For a meat-free option, there is the Truffello ($15++) made of twice-cooked portobello mushroom, miso and garlic butter, truffle aioli, coleslaw, lettuce and smoked cheese in a toasted demi brioche bun.

Where: Three Buns Quayside, 60 Robertson Quay, 01-01

Opening hours: 5pm to midnight (Tuesdays to Fridays); 11am to midnight (Saturdays and Sundays); closed on Mondays

Info: For reservations, call 6909-7838 or e-mail reservation.threebuns@pttfamily.com. For more information, go to www.threebuns.com

Thick juicy burgers

Expect patties made from chilled, not frozen, Australian grass-fed beef at two upcoming outlets of American fast casual chain Fatburger. The first outlet at Kinex (formerly named OneKM mall) is scheduled to open on Sept 13 and its second outlet at Velocity@Novena in the later part of the month. Diners get a choice of brioche, wholemeal and gluten-free buns. The Original Fatburger ($7.90) comes with a 130g beef patty with mayo, letttuce, tomato, pickles, onions, relish and mustard. Those feeling adventurous can go for the Quad Fatburger ($15.90) which comes with four beef patties. For a bun-free option, go for the Skinnyburger ($7.50), which is similar to the Original Fatburger, but without the bun. Add-ons such as cheese, egg, beef bacon, chilli and onion rings are available at additional cost.

Where: Fatburger at 01-70/71/72 Kinex, 11 Tanjong Katong Road, Opening on Sept 13

Open: 10am to 10pm (daily)

Veggie burgers

VeganBurg is a plant-based burger joint that serves meat-free burgers like the Creamy Shrooms ($8.90), which has a vegan patty on lettuce, dairy-free cream sauce and topped with fresh button mushrooms.

Smoky BBQ ($10.90) has a mushroom patty, vegan cheese with layers of lettuce, onion, tomato and pickles topped with a creamy vegan aioli. There is an option to add bacon ($2), which is made using soy protein, wheat and a mixture of hickory smoked salt, sugar and paprika.

VeganBurg is also introducing its Curry DhalBurg ($11.90), which will be available for delivery and pick-up through orders made on veganburg.oddle.me from Sept 24 for a week before it is launched in-store on Oct 1.

Where: VeganBurg, 44 Jalan Eunos

Open: 11.30am to 10pm (Mondays to Sundays and public holidays)

Info: For more information, go to veganburg.com

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Diners now have a wider choice of burgers than ever before. Once regarded as fast food, the classic burger has been elevated to gourmet heights with wagyu beef burgers gaining popularity here around 2005. Today, wagyu beef burgers still have their place in the burger scene, with places like the Atrium at Pan Pacific Singapore offering specially sourced wagyu beef.

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This article is related to the cultural impact of globalization as it tells about the increasing decline of the culture of Chinese street opera in Singapore. The article talks about how Chinese Opera is being increasingly overshadowed by Getai. This is a result of numerous factors, for example, the language barrier, which keeps some of the younger generation out of touch with Chinese Opera, or the more pop-like feel of Getai. Along with the association Chinese Opera has with religious practice, which may deter some of the younger generation, this article explores some of the reasons why a tradition once thought to be integral to Singaporean culture is so quickly losing traction, but also the actions of those that are working to keep it up on its feet.

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As a child, Madam Xio Kim Kee's Chinese opera training was gruelling. Wushu classes started at 7am with a short lunch break for porridge, followed by intensive singing lessons. A wrong step made or a wrong note sung would invite a caning.

Just 11, she also had to perform at the nightly show. "We performed to large crowds and were very much in demand, especially during the seventh month," said Madam Xio. "We performed 250 days a year. Opera was our life."

Today, the 78-year-old head of the Xiao Kee Lin Hokkien opera troupe fears the decades of rigorous training, tears and beatings will come to naught.

Madam Xio said her troupe - one with a 70-year history - is likely to close within two years.

Hers is one of about a dozen such troupes left performing in the dialects of Hokkien and Teochew, and some estimate that audience numbers have been shaved by 80 per cent. They have been ousted by getai, which connects to a larger audience pool with its pop ditties and Mandarin songs.

Opera troupes are usually hired by temples, religious groups and hawkers when they celebrate the birthdays of deities or seek their blessings. The operatic form is seen as an offering to deities and spirits.

Ms Elaine Ng, the National Arts Council's (NAC) senior director of sector development in the performing arts, said the council does not support performances organised for religious causes or held at religious venues "due to their non-secular nature".

THOSE WERE THE TIMES
We performed to large crowds and were very much in demand, especially during the seventh month. We performed 250 days a year.
MADAM XIO KIM KEE, 78, head of the Xiao Kee Lin Hokkien opera troupe, remembering her young days.

Getai has gained traction because the language barrier of opera makes it difficult to draw young audiences, said Mr Nick Shen Weijun, a freelance actor and creative director of the Lao Sai Tao Yuan Teochew opera troupe. "The Hokkien used in getai is usually simpler, while the dialect usage in opera is more profound, making it harder for young people to connect," he said.

Opera was brought to Singapore by Chinese immigrants in the 19th century. By 1881, there were about 240 opera performers in Singapore, according to sociologist Terence Chong. Its golden era spanned the 1930s to 1950s. Unrest and a shaky economy, among other factors, affected viewership in the 1950s and 1960s, and later, the Government's push to replace dialects with Mandarin contributed to its decline.

Singapore's urbanisation proved a challenge as well. A researcher of intangible cultural heritage, Dr Wong Chee Meng, said: "Moving into a new urban environment of HDB estates also meant a loss in communal lifestyle, with noise and traffic regulations in the 1970s further limiting Chinese opera activities."

He added that street opera's perceived association with religious practices continues to limit its support from the younger generation and public institutions despite its legitimacy as intangible heritage.

And as audiences shrank, earnings stagnated. Traditional streetside opera troupes get paid about $1,500 to $1,800 on average for a performance featuring 10 to 20 actors. Some venue hosts even try to haggle the price down to $1,200.

Actors make a paltry sum - usually less than $80 a night - as hundreds of dollars are spent on hiring musicians, transport, as well as labour for props and the setting-up and dismantling of the stage.

In many cases, the troupes are now surviving thanks to the passion of a handful of fans.

Owing to the lack of interest and income, the 154-year-old Lao Sai Tao Yuan would have made its final curtain call by the end of the year, but Mr Shen bought it over.

His grandmother was an opera aficionado and grandfather an opera drummer, and he grew up fascinated by that world. In a year, the troupe does about 100 street performances.

A researcher in theatrical arts, Dr Caroline Chia, said that for the traditional art form to survive, young people need to get interested.

There have also been suggestions to provide translated materials for the audience, as well as the creation of an online platform with the updated performance dates of the remaining troupes today.

Housewife Josephine Soh, 56, who was watching a Xiao Dong Tian Hokkien opera troupe performance last Friday in Ang Mo Kio, said that she gets up-to-date information on troupes' schedules via leaflets distributed at temples.

She attends a show almost every month. "I prefer live opera to television broadcasts. I enjoy watching this troupe because the actors are extremely dedicated to their craft."

But it is perhaps not all doom and gloom for Chinese opera. While the professional streetside troupes are struggling, there remains a vibrant amateur scene.

The NAC said there are about 100 active Chinese opera groups - the bulk of them amateur - practising a diverse range of opera styles and genres. The council said it supports an average of 70 Chinese opera activities each year.NAC's Ms Ng said: "NAC will continue to support Chinese opera groups, including street opera troupes, who present quality arts activities focused on arts and culture appreciation."

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Concern that it's soon curtains for street opera

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As a child, Madam Xio Kim Kee's Chinese opera training was gruelling. Wushu classes started at 7am with a short lunch break for porridge, followed by intensive singing lessons. A wrong step made or a wrong note sung would invite a caning. Just 11, she also had to perform at the nightly show.

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The article attached shows the negative cultural impacts brought by globalization.

Globalization has caused the homogenization of cultures, where other languages are used instead of local dialects. This genocide of local cultures will further accelerate the speed of cultural homogenization.The younger generation will neglect their cultural heritage,and after a few generations the loss of entire cultures.

The article attached mentions how the government in China has 'promoted' and in certain circumstances even enforced the use of Mandarin(the national language). Meanwhile, the suppression of Cantonese(a local dialect unique to Guangzhou) has led to lesser use of the dialect in the younger generation. In a few generations, the Cantonese dialect faces the risk of extinction.

However, locals are beginning to do their part and fight back against this cultural genocide. Is it too late or can the people still do something to protect their unique cultural identity?

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Meet the Cantonese activist fighting to keep the language alive in its southern Chinese heartland

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GUANGZHOU - For the past 18 years, 39-year-old Cantonese cultural activist Lao Zhenyu has been running a website to protect his native culture and linguistic heritage amid fears that the language - once spoken by more than 60 million people around the world - is slowly dying in its birthplace.

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This article explains one of the striking cultural impacts of globalisation, homogenisation, and gives the example of native languages of communities disappearing and being used less and less as languages from other regions become more popular and quickly start replacing the local languages, eventually resulting in the loss of that particular cultural aspect of that community and swap over to the new language. An example was the malay and chinese languages being used less and less, by their own communities. The article talks about protecting local culture while maintaining a delicate balance of learning and improving from globalisation, to reap its benefits, while at the same time not losing the identity as to what makes one unique

https://www.straitstimes.com/asia/se-asia/saving-endangered-languages-in-malaysia

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This article shows the cultural impact of globalisation. Kentucky Fried Chicken, or more popularly known as KFC, is a multi-national corporation (MNC) which is famous worldwide for their fried chicken. Recently, the mala flavoured chicken has been introduced and this has diluted the Western culture by mixing it with the Asian Szechuan culture. Homogenisation has occurred as it has decreased the cultural diversity of the Western culture. As the Asian culture is beginning to spread across the world, this has influenced and affected the Western culture. Hence, KFC's mala chicken is an example of cultural homogenisation.

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KFC's Mala Fried Chicken is setting fire to the menu

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This article shows an example of how different cuisines are being combined to form fusion cuisines. Although fusion cuisine has been playing a part in innovations of many contemporary restaurant cuisines since the 1970s, fusion food has caused some types of cuisines to lose its element of "tradition", like how we always associate miso and mentaiko with Japanese cuisine. This article also highlights that as time passes by, people can get bored of eating the same types of food, thereby increasing the demand for different types of food, and what better way to approach the situation than fusion food. Chefs are tasked with conjuring up new cuisines that will please the taste buds of consumers, leading to an increase in cultural exchange.

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Madam Mariana Hamid will be organising more get-togethers with her non-Muslim friends. That's because there are now more halal certified dining options.

The 56-year-old housewife recently dined at halal-certified The MeatHouse by Eighteen Chefs in Century Square mall and intends to suggest the eatery as the next meetup venue with her ex-classmates.

She also finds it interesting to try food that is not traditional Malay food. "Food is one way to get acquainted with other cultures."

The MeatHouse by Eighteen Chefs opened in June and received its halal certification on Sept 14.

Co-owner and chef Benny Se Teo, who also co-founded the Eighteen Chefs restaurant chain, says: "The world of halal dining has evolved. Diners are well-informed. We want to provide Western food with an Asian influence that everyone can enjoy."

Mr Se Teo, 58, and his team of chefs tested meat and ingredients from different halal suppliers for two months before The MeatHouse opened.

"We don't use ingredients just because they are halal-certified. Their quality must meet our standards," he says.

"Halal certification can get Muslim diners in the door, but we must deliver on quality food, ambience and service to keep them coming back."

Mr Fazil Abdul Hamid Marican, 47, chief executive of a consultancy firm that advises companies on obtaining halal certification, notes an increase in the number of halal-certified eateries that do not just serve Malay, Indian-Muslim and Indonesian cuisine in the last three years.

Since his consultancy launched in 2004, he has advised more than 600 businesses on obtaining halal certification. Up to 90 per cent of his clients are non-Muslims. He observes that F&B outlets that obtain halal certification can see their business improve by about 20 per cent.

Halia, which opened in 2001 at Singapore Botanic Gardens, obtained halal certification last year.

Its director of operations Gavin Chen, 47, says: "We already had gluten-free and vegetarian options on our menu, so the next natural step was to go halal to become even more inclusive."

To get halal certification, the restaurant completely revamped its beverage menu to avoid alcohol. Instead of wine pairing, Halia introduced the pairing of food with drinks prepared from herbs and spices.

Executive chef Ciaran Armstrong, 34, who is from Ireland, says running a kitchen to meet the criteria for halal certification by Muis involves constantly challenging himself and his team to be creative with the use of ingredients.

At Seoul Garden Group, its two new concept outlets at Century Square this year are halal-certified.

Two Hana is a cafe serving Korean-Western fusion food, and Seoul In A Sandwich sells sandwiches with Korean fillings. The first Seoul Garden restaurant opened in 1983 and grew into a restaurant chain that became halalcertified in 2002.

Mr Andrew Lee, 57, the group's chief executive, recalls the difficulties encountered by the company during the halal certification process.

The restaurants initially lost a segment of customers when it removed dishes with pork, but eventually gained a new group of Muslim diners after it obtained halal certification.

It took a year to plan Two Hana's menu before it was launched.

Due to the difficulty of obtaining balsamic vinegar that is halal-certified, the cafe uses a yogurt-based dressing that is infused with honey citron jam instead of vinaigrette.

At halal-certified Thai restaurant Blue Jasmine in Park Hotel Farrer Park, creativity is key to maintaining the authenticity of taste in Thai cuisine. Thai specialist chef Nipaporn Doungiaisantisuk, better known as Chef Tuk, has found ways to recreate Thai flavours while working with halal-certified ingredients.

While pork is often featured in the cuisine of her home town in Chiang Rai, Chef Tuk, 39, has managed to replace it with meats such as chicken and duck. Moo Tod Kratiem, for instance, is a classic Thai dish of crispy fried pork with garlic, but Chef Tuk came up with a version using duck instead.

She says: "It is possible to remain true to Thai flavours through the use of the right mix of ingredients in the marinade and seasoning."

FLAVOUR FLINGS

This halal-certified cafe in Hougang has a new addition to its menu - the Unagi & Cheese Croissant ($24.90 nett), a butter croissant served with Emmenthal cheese, unagi kabayaki, scrambled eggs, shredded seaweed and salad greens.

The cafe's signature is the Cheese Burglette, available with a single patty ($24.90) or double patties ($29.90). Swiss raclette cheese is melted and scraped onto the patty at the table. The burger is served with Cajun fries.

Where: Block 121 Hougang Avenue 1, 01-1348

Open: 11am to 4pm and 5.30 to 9pm (weekdays); 9am to 4pm and 5.30 to 9pm (weekends). Closed on Tuesdays

Info: Call 6286-0051 or go to www.facebook.com/flavourflings

SEOUL IN A SANDWICH

This halal-certified kiosk serves Western breads with Korean fillings.

The Seoul Street Toast ($6.50) is made with white bread and has a filling of onion cabbage omelette, chicken ham and sliced cheese.

The Soy Garlic Chicken ($7.50) is made with focaccia bread, and contains daikon slaw with gochujang dressing and soy garlic chicken.

Add a side of Kimchi Chicken Soup for $2.90.

Where: B1-23, Century Square, 2 Tampines Central 5

Open: 11am to 9pm daily

Info: Call 6260-4339 or go to www.facebook.com/SeoulinaSandwichSG

THE MEATHOUSE BY EIGHTEEN CHEFS

The eatery, which received its halal certification earlier this month, is a meat lovers' paradise. The Meat and Mash is an innovative house favourite. Customers choose from chicken ($14++), lamb ($18++) and beef ($20++).

The grilled meat is served on a skewer hanging on a custom-made stand, and juices from the meat drip into a bowl of mashed potato.

For steak lovers, go for the Tomahawk (Australian grass-fed beef) which costs $12++ for every 100g. Tomahawk steaks range from 1.2kg to 2kg. The Porterhouse (New Zealand free-range grass-fed beef) is $60++ for 600g.

Where: 05-04 Century Square, 2 Tampines Central 5

Open: 11am to 10.30pm daily

Info: Call 6260-1752 or e-mail 18ccenturysquare@eighteenchefs.com

HALIA AT SINGAPORE BOTANIC GARDENS

Established in 2001, the restaurant received its halal certification in June last year. Signature items include Lemongrass and Ginger Prawn Salad ($16++), which is served with fresh mango, tomato salsa, glass noodles and the restaurant's signature ginger flower dressing.

Also popular is Singapore-style Chilli Crab Spaghettini ($26++), which is served with a spicy, sweet and tangy sauce.

Where: 1 Cluny Road, Ginger Garden, Singapore Botanic Gardens (enter via Tyersall Gate, Tyersall Avenue)

Open: 9am to 9.30pm (Mondays to Thursdays); 9am to 10pm (Fridays and eve of public holidays); 9am to 10pm (Saturdays); 9am to 9.30pm (Sundays and public holidays)

Info: Call 8444-1148, e-mail banquet@thehalia.com or go to www.thehalia.com

TWO HANA

This is a new concept outlet by restaurant chain Seoul Garden Group. It serves Korean-Western fusion food and received its halal certification on Sept 7.

Signature items are Korean Seafood Cioppino with Tofu ($12 nett), a stew of prawns, clams and mussels. Add $2 for Kimgaru rice, seaweed rice with garlic oil and sesame oil.

Or go for the Striploin Bap ($15.50 nett) which is made using Meltique striploin from Australia.

Where: 01-21 Century Square, 2 Tampines Central 5

Open: 9am to 10pm (weekdays), 8am to 10pm (weekends and public holidays)

Info: Call 6260-4321

BEYOND PANCAKES

Beyond Pancakes, which has an outlet at Marina Square, opened its second outlet at City Square Mall in April.

Saumon Fume Galette ($16.90++) is a pancake made with buckwheat flour and topped with smoked salmon, pesto sauce, zucchini strips, mozzarella cheese, sunny eggs, avocado, sour cream and fresh herbs. The pesto is made in-house using fresh basil leaves.

Le Poulet ($14.90++) comprises grilled chicken strips, capsicum, onion and cherry tomatoes, served with mushroom and savoury spring onion pancakes.

Where: 02-35 City Square Mall, 180 Kitchener Road

Open: 11am to 9.30pm daily

Info: Call 6909-6265 or go to beyondpancakes.com

THEJELLYHEARTS

Specialising in jelly cheesecakes, the retail chain opened its first outlet at E!Hub @ Downtown East in 2011 and received halal certification for the outlet in 2012. Popular items include the Neapolitan ($43.50, left), made of three layers of cream cheese cake in different flavours and topped with blueberry jelly. There is also the Mosaic Gem ($157.90), a 14-inch square cake with a customised drawing, for which customers can choose a combination of up to three flavours. There are eight flavours available: Classic original cream cheese, Alluring Chocolate, Heavenly Blueberry, Lovable Strawberry, Luscious Lychee, Tangy Mango, Tempting Cookies and Vivid Mosaic.

Where: 02-111 E!Hub @ Downtown East, 1 Pasir Ris Close

Open: 11am to 9pm daily

Info: Call 6583-8782 or e-mail sales@thejellyhearts.com for customised orders

BLUE JASMINE

The restaurant, which is into its second year of operations at Park Hotel Farrer Park, received its halal certification in June last year.

Thai specialist chef Nipaporn Doungiaisantisuk has refreshed the menu with new items that will be available from tomorrow.

The Cha-Om Fried Egg ($12++) is an omelette containing acacia leaf and served with a Thai fermented shrimp and chilli dip of Nam Prik Kapi that is pounded by hand.

Another signature item is Roast Chicken Esarn Style ($16++), which is marinated in a spice blend that includes ground white pepper.

Where: Level 5 Park Hotel Farrer Park, 10 Farrer Park Station Road

Open: 11.30am to 10pm daily. Buffet dinner from 6.30 to 10pm (Fridays and Saturdays)

Info: Call 6824-8851, e-mail hello@bluejasmine.com.sg or go to www.parkhotelgroup.com/en/farrerpark/blue-jasmine

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Halal food: 8 places for meals from tomahawk steaks to Korean-fusion fare

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Madam Mariana Hamid will be organising more get-togethers with her non-Muslim friends. That's because there are now more halal certified dining options. The 56-year-old housewife recently dined at halal-certified The MeatHouse by Eighteen Chefs in Century Square mall and intends to suggest the eatery as the next meetup venue with her ex-classmates.

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This article is related to the impact of cultural globalisation as it shows us an example of how globalization has lead to the popularity and dominance of various western MNCs in the food and beverage industry. In this article we can see how In N Out,  a American MNC, has largely influenced the choices and decisions made by a large number of singaporeans, so much so that people were willing to wait in line for around three to four hours.  This suggests that the influence that many MNCs have on us locals is strong enough to influence our tastes and choices to be alligned to theirs.

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SINGAPORE - A popular burger chain from America is in town again, and fans eager to get a taste of the succulent meat patties turned up in droves hours before the pop-up store even opened on Wednesday morning.

An advertisement in a local newspaper on Tuesday had said the In-N-Out Burger pop-up store would start selling their famous burgers from 11am till 3pm at Timbre@Gillman - a restaurant and nightlife venue near Labrador Park.

But as early at 7.30am, queues were already beginning to form. When The Straits Times visited the scene at 9am, there were about 50 people in the queue. The number swelled to almost 100 by 9.45am.

Red wristbands, which entitled each customer to buy one burger, were distributed at about 9.30am.

Representatives giving out the bands said they will be giving them out until stocks run out, and said they did not know how many burgers they had.

Even the hot weather could not dampen the spirits of hungry fans in the queue. Most were seen clad in T-shirts and shorts or jeans, with some holding umbrellas, and appeared to be students on holiday or working adults on their day off.

"I last tried the burger in San Francisco about four to five years ago, and I really enjoyed the fries there. I heard they might be serving set meals at $7, which might come with the home-cut fries," Ms Kris Lim, 32, who was the first in line, told The Straits Times. The business owner started queuing at 7.30am.

Customers were eager to get their hands on at least one of the three burger flavours on offer - Double-double (a burger with two beef patties), Animal-Style (a burger with ingredients such as a mustard cooked beef patty) and Protein-Style (a burger wrapped in lettuce instead of a bun).

A burger costs between $3 and $5, while set meals range from $5 to $7. These include a burger, chips and a drink.

Known for fresh, made-to-order burgers, the family-run chain is famous for setting up stores on the West Coast of the United States. It was started in 1965, with the first outlet popping out in Baldwin Park, California.

Wednesday's pop-up store is the second the burger chain has held in Singapore. In July 2012, a similar store was set up in Boat Quay with the aim of finding out if it would be a good idea to open an eatery here.

Back then, all 300 wristbands were snapped up within five minutes. Those who had been unsuccessful in getting their hands on the red wristbands were seen offering up to $50 to other patrons just to get the chance to buy a burger.

Fans hoping to see the chain set up a permanent shop here may be disappointed. In an e-mail reply to The Straits Times on Wednesday, a spokesman said the chain does not have any immediate plans to open permanent restaurants in Singapore but "these special events will help us make future decisions".

With additional reporting by Chew Hui Min
audreyt@sph.com.sg

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Eager fans queue for In-N-Out burgers at pop-up store hours before opening

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SINGAPORE - A popular burger chain from America is in town again, and fans eager to get a taste of the succulent meat patties turned up in droves hours before the pop-up store even opened on Wednesday morning.. Read more at straitstimes.com.

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This article is related to the cultural impact of globalization. This article shows us an example of how globalization has lead to cultural hybridization. In this article we can see how McDonald’s a famous fast food company has incorporated Singaporean dishes into their menu by fusing them with western fast food. The nasi lemak burger is a fusion of the nasi lemak (a famous Singaporean dish) and the burger. They have also made their own version of our famous bandung drink called Bandung Mcfizz. All this evidence of cultural hybridization taking place as it shows how globalization has led to different cultural products mixing and blending to form new products.

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SINGAPORE: McDonald's has brought back the Nasi Lemak burger to Singapore after seeing huge demand when it first introduced the temporary menu item earlier this year.

It is available from Thursday at all McDonald's outlets, drive-throughs and by delivery after breakfast hours, McDonald's said.

Other local-food inspired items are also making a comeback, including the Coconut Pie, Chendol McFlurry and Bandung McFizz.

There are also two new additions to the menu: Potato wedges, which will be introduced on Sep 7, and the Sweet Corn Cone, the fast-food chain announced.

McDonald's first launched the burger as part of a special menu on Jul 13 in conjunction with the Singapore Food Festival. It sold out in two weeks and fans have been clamouring for its return since.

The semolina-bun burger comes with a coconut-flavoured chicken thigh patty, fried egg, caramelised onions and cucumber slices topped with sambal sauce.

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McDonald's brings back Nasi Lemak burger

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(Updated: ) Share on Facebook Share on Twitter Share via E-Mail SINGAPORE: McDonald's has brought back the Nasi Lemak burger to Singapore after seeing huge demand when it first introduced the temporary menu item earlier this year. It is available from Thursday at all McDonald's outlets, drive-throughs and by delivery after breakfast hours, McDonald's said.

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This article shows talks about restaurants selling local food dying out. This highlights the cultural homogenisation in Singapore, showing that due to the Westernisation in Singapore, the popularity of the local food is starting to die out which also causes these restaurants to shut down. People in Singapore are putting a greater value on the Western chefs and food rather than on their own local talent which will cause all these restaurants to fail. The article is an example of cutural homogenisation caused by globalisation that is causing a loss of cultural identity in Singapore

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SINGAPORE ( THE BUSINESS TIMES) - Crispy chicken rendang sounds like something a Singaporean chef might dream up, along with the likes of buah keluak ice cream, jellied bak kut teh or laksa linguine.

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This article contains a video showing how globalisation has caused the languages of minorities especially in rural countries, to slowly disappear. Languages were evolved as a means of communication worldwide and each have their own unique cultural backgrounds. Advancement in technology has caused

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This article is an example of cultural impact of globalisation as the fashion influences from Africa has brought along cultural hybridisation. This article talks about how the movie Black Panther was a good example of African influence in the costume the actors wore. This brings about hybridisation as African Fashion influence and American entertainment mix and bring about a more dynamic cultural diversity.

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Fashion inspired by the continent often has a story to tell about its colourful culture and tribes, as do the clothes from Africa-inspired brands based in Singapore

The fashion world has long drawn inspiration from the people, culture and textiles of colourful Africa.

The bold contrasting colours and distinctive tribal patterns from the continent have often found their way to the runways of global brands such as Christian Louboutin and Comme des Garcons.

Please subscribe or log in to continue reading the full article. Learn more about ST PREMIUM.

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Spinning a yarn on Africa: Fashion inspired by the continent

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The fashion world has long drawn inspiration from the people, culture and textiles of colourful Africa. The bold contrasting colours and distinctive tribal patterns from the continent have often found their way to the runways of global brands such as Christian Louboutin and Comme des Garcons.

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This article focuses on the fashion scene in China. It mentions about how fashion designers have tweaked the traditional cultural Chinese designs to assimilate with Western, modern designs to captivate the Chinese crowd, which contributes more than 500 billion yuan($100 billion) in luxury spending - nearly a thirid of the global market.. The article gave the example of how luxury brands such as Montblanc, Givenchy and Burberry and Chloe have worked actively with Chinese opinion leaders and trendsetters who have a better feel of consumer sentiment and tastes in China to attract the Chinese crowd. This is an example of how globalisation has resulted in the fusion of cultures so as to enable brands to expand their companies worldwide and attract foreign customers.

Link: https://www.straitstimes.com/lifestyle/china-finding-its-way-in-the-fashion-world

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French ruler of the 19th century, Napoleon Bonaparte, supposedly said: "Let China sleep, for when she wakes, she will shake the world."

China has well and truly woken and the force of its commercial spending power is heavily felt in fashion.

The behemoth country contributes more than 500 billion yuan (S$100 billion) in luxury spending - nearly a third of the global market. Which begs the question: Why is the Chinese fashion scene still so weak?

GLOBALISATION AND ANGLO-CENTRICITY

A simple but sweeping answer is a Western cultural hegemony that persists even as China catches up with the United States and Europe.

The Chinese middle and upper class, who pursue a career in fashion, are able to afford training at top schools, such as London's Central Saint Martins and New York's Parsons School of Design, and hanker for a spot in these established institutions.

What that means is aesthetic and technical training rooted in Western principles, resulting in current generations of Chinese design talent focused on a fusion of East and West aesthetics.

It is useless, perhaps, to cling to a Platonic ideal of Chinese - or indeed Asian - dress rooted in tradition.

What works instead is a non-literal approach that embraces and celebrates Chinese tradition while realistically weaving in the ubiquity of the way people dress today.

RENDITIONS OF TRADITION

For the traditional, look no further than home-grown cheongsam queen Priscilla Shunmugam. Her Ong Shunmugam label has won praise among the local fashion set for its modern take on the traditional Chinese dress.

The Missing Piece is another local brand with a contemporary vision. The shapes are less classical, using a range of modern silhouettes - jumpsuits and baby-doll dresses, for example - fused with embellishments and prints that draw from the East.

The men have it even easier: Key styles like the Mao jacket and Tang suit have been deconstructed and co-opted by a host of fashion designers.

Shanghai Tang, an international mainstay of East-meets-West luxury fashion, has seasonal and permanent collections that comfortably straddle occasion and daily wear.

Everywhere else, you will find that Mandarin collars have entered the shirting mainstream and utility jackets echo both the aesthetic and philosophy of the Mao suit.

RIGHT STEPS

Less reverence and tradition from Asian designers, and more sensitivity and respect from the West, is likely the best way forward now.

Luxury fashion remains a eurocentric industry, except today, all brands have their sights firmly trained on Chinese money.

In chasing this customer's dollar, a more sensitive approach would work.

One such way is for luxury brands to work actively with Chinese opinion leaders and trendsetters - who almost certainly have a better feel of consumer sentiment and tastes on the ground.

Mr Bags, one of China's preeminent fashion bloggers, has so far collaborated with brands such as Montblanc, Tod's, Givenchy, Burberry and Chloe.

His most recent is a capsule collection of bags for French leather house Longchamp, reinterpreting its best-selling Le Pliage style with Year of the Pig motifs.

His previous project with Italian shoemaker Tod's saw him sell a head-spinning 3.24 million yuan worth of product in six minutes.

No wonder Mr Diego Della Valle, the owner of Tod's, wanted to "partner again and strengthen our valuable relationship".

For Chinese fashion designers, however, a freer range of expression would be ideal. Remember that when the Japanese designers Rei Kawakubo and Yohji Yamamoto debuted their collections in Paris in the 1980s, their funereal aesthetic had little to no immediate ties to their ethnicities.

The same with the Antwerp Six, the gang of Belgian mavericks who upended international expectations - not of a specific, identifiable Belgian style, but by the impressive range of creativity, difference and talent among the six. It is only fair to take that approach with the Chinese too.

THE ONES TO WATCH

There are already promising Chinese talents who are working with this approach in mind, obliquely but subtly referencing their cultures.

Sean Suen, a Beijing-based designer, is now a regular on the men's schedule in Paris Fashion Week. His work is modern and considered, drawing from influences as diverse as art, film and architecture.

For Fall 2018, he drew from the 1987 Bernardo Bertolucci film The Last Emperor, itself an Italian auteur's interpretation of the story of Puyi, the final monarch in Chinese history.

Though Suen's designs do not explicitly espouse race, one can find suggestions of it in the languid silhouettes and shapes, and details such as prints that evoke Chinese silk jacquards.

Another such brand is Commission, a fledgling label based in New York. Though founded by designers of Korean and Vietnamese heritage, the aesthetic they tap is of women's office wear in the 1980s.

Theirs is an amalgamation of Asian experience during a decade in which Western style codes were assimilated, drawn from the fashion of their own mothers and twisted with contemporary sensuality. In other words, the clothes are invariably familiar yet avoid pastiche and nostalgia.

Perhaps China's fashion is not weak. It may be simply young and finding its own feet now as a modern nation and culture.

Like the country itself, its fashion is figuring out its place in the world. Give the oldest continuous civilisation some time. Just imagine the shock of finding out you are young again after more than 3,000 years of history.
* Gordon Ng is a freelance fashion writer.

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China finding its way in the fashion world

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French ruler of the 19th century, Napoleon Bonaparte, supposedly said: "Let China sleep, for when she wakes, she will shake the world." China has well and truly woken and the force of its commercial spending power is heavily felt in fashion.

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The article talks about hybridization in glabalisation.
As McDonald’s being a globalised company specially made the nasi lemak to cater and attract local customers merging a very americanised culture with local culture showing how cultures combined showing an example of hybridization thus showing the benefits of globalisation affecting cultures.

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SINGAPORE - In less than two weeks, the McDonald's nasi lemak burger has sold out, with McDonald's ending sales of the burger on Tuesday (July 25).

Along with the burger, two other locally inspired items on the fast-food chain's menu to celebrate National Day - the Chendol McFlurry and Bandung McFizz - were also taken off the menu.

Launched on July 13, the menu, which also included Coconut Pie, attracted much buzz.

McDonald's cited "overwhelming demand" as the reason for the products selling out and being taken off the menu.

Singapore is not the only country where fast food has been customised to satisfy local tastebuds.

Here are seven other fast-food items that cater to local populations.

1. KFC: Congee in China

Also served in Singapore, breakfast congee, or porridge, is a popular breakfast item that has long been on the menu at KFC outlets in China.

Served with chicken, shallots and spring onions, the breakfast staple is reportedly the fast-food chain's best-selling item for breakfast.

2. McDonald's: Masala Dosa Brioche in India

In January this year, it was announced McDonald's would be rolling out the Masala Dosa Brioche to 44 restaurants in India. Inspired by the popular Indian breakfast staple masala dosa, the burger comprises a grilled vegetarian patty along with a molaga podi (a type of chilli powder) sauce.

The burger, released first in Mumbai on Jan 13, joins a number of other localised products on McDonald's menus in India. They include the McAlloo Tikki, a vegetarian burger with a potato patty.

McDonald's is an old hand at customising food for regional markets, offering items such as a McLobster in Canada this year (it was a summer special with lobster meat, diced celery, lettuce and salad dressing in a hotdog bun) as well as a McArabia in the Middle East (two grilled chicken patties with lettuce, tomatoes, onions, and garlic sauce in a pita).

3. KFC: Karaage chicken and rice bowls in Japan

At KFC outlets in Japan, chicken is served in the Japanese karaage style, which involves marinating the chicken in soya sauce, ginger and garlic before it is fried.

The fast-food chain also offers rice bowls, in flavours such as Japanese Teriyaki and Spanish Salpiaco.

4. Starbucks: Sakura Blossom drinks in Japan

Starbucks' sakura-flavoured concoctions are a spring staple in Japan, utilising the Japanese favourite of cherry blossom as a flavour for its milky offerings. This year, the limited-time menu included the Sakura Blossom Cream Frappucino with Crispy Swirl, which came with a topping of pink chocolate shavings and crunchy rice pieces.

There is also a Sakura Blossom Cream Latte. Both drinks are served in matching cherry blossom cups and Starbucks has even designed a "Sakura Snap" photo frame, retrievable via a QR code, so that customers can commemorate their drink with a prettily framed Instagram shot.

5. Dunkin' Donuts: Kimchi doughnuts in South Korea

Other than standard flavours such as a glazed doughnut, Dunkin' Donuts in South Korea offers varieties such as red bean and glutinous rice doughnuts.

Other unique items include sweet potato muffins, sesame tofu rings as well as savoury fried croquettes filled with kimchi, that classic Korean accompaniment at all meals.

6. Burger King: Hamburger meets jelly doughnut in Israel

To celebrate Hanukka in Israel in 2016, Burger King introduced the SufganiKing. A sufgania is a jelly doughnut. BK's take filled the doughnut with ketchup (but kept the powdered sugar topping), and used two to sandwich chargrilled beef patty, lettuce and tomatoes. Do not forget the pickles and onions.

7. Taco Bell: Cheetos Quesadilla in the Philippines

Take a quesadilla, fill it with jalapeno-flavoured crunchy Cheetos, add lots of cheese. The idea was so genius, or gross depending on your fast-food tolerance, that online websites such as Foodbeast and Mashable immediately wrote it up when it was launched in 2016.

8. Pizza Hut's cheeseburger pizza crust in the UK

Why dither between pizza and burgers when you can have both? Pizza Hut introduced this particular Frankenfood in the United Kingdom in 2013. The pizza comes with little burger patties and melted cheese tucked into the crust.

SOURCES: CNN, Quartz, Refinery29, McDonald's Arabia, CBC News, Harvard Business Review, Business Insider, People.com, Mashable.com, Seriouseats.com

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McDonald's nasi lemak burger: 8 other localised fast-food items across the globe

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SINGAPORE - In less than two weeks, the McDonald's nasi lemak burger has sold out, with McDonald's ending sales of the burger on Tuesday (July 25). Along with the burger, two other locally inspired items on the fast-food chain's menu to celebrate National Day - the Chendol McFlurry and Bandung McFizz - were also taken off the menu.

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SINGAPORE - In less than two weeks, the McDonald's nasi lemak burger has sold out, with McDonald's ending sales of the burger on Tuesday (July 25).

Along with the burger, two other locally inspired items on the fast-food chain's menu to celebrate National Day - the Chendol McFlurry and Bandung McFizz - were also taken off the menu.

Launched on July 13, the menu, which also included Coconut Pie, attracted much buzz.

McDonald's cited "overwhelming demand" as the reason for the products selling out and being taken off the menu.

Singapore is not the only country where fast food has been customised to satisfy local tastebuds.

Here are seven other fast-food items that cater to local populations.

1. KFC: Congee in China

Also served in Singapore, breakfast congee, or porridge, is a popular breakfast item that has long been on the menu at KFC outlets in China.

Served with chicken, shallots and spring onions, the breakfast staple is reportedly the fast-food chain's best-selling item for breakfast.

2. McDonald's: Masala Dosa Brioche in India

In January this year, it was announced McDonald's would be rolling out the Masala Dosa Brioche to 44 restaurants in India. Inspired by the popular Indian breakfast staple masala dosa, the burger comprises a grilled vegetarian patty along with a molaga podi (a type of chilli powder) sauce.

The burger, released first in Mumbai on Jan 13, joins a number of other localised products on McDonald's menus in India. They include the McAlloo Tikki, a vegetarian burger with a potato patty.

McDonald's is an old hand at customising food for regional markets, offering items such as a McLobster in Canada this year (it was a summer special with lobster meat, diced celery, lettuce and salad dressing in a hotdog bun) as well as a McArabia in the Middle East (two grilled chicken patties with lettuce, tomatoes, onions, and garlic sauce in a pita).

3. KFC: Karaage chicken and rice bowls in Japan

At KFC outlets in Japan, chicken is served in the Japanese karaage style, which involves marinating the chicken in soya sauce, ginger and garlic before it is fried.

The fast-food chain also offers rice bowls, in flavours such as Japanese Teriyaki and Spanish Salpiaco.

4. Starbucks: Sakura Blossom drinks in Japan

Starbucks' sakura-flavoured concoctions are a spring staple in Japan, utilising the Japanese favourite of cherry blossom as a flavour for its milky offerings. This year, the limited-time menu included the Sakura Blossom Cream Frappucino with Crispy Swirl, which came with a topping of pink chocolate shavings and crunchy rice pieces.

There is also a Sakura Blossom Cream Latte. Both drinks are served in matching cherry blossom cups and Starbucks has even designed a "Sakura Snap" photo frame, retrievable via a QR code, so that customers can commemorate their drink with a prettily framed Instagram shot.

5. Dunkin' Donuts: Kimchi doughnuts in South Korea

Other than standard flavours such as a glazed doughnut, Dunkin' Donuts in South Korea offers varieties such as red bean and glutinous rice doughnuts.

Other unique items include sweet potato muffins, sesame tofu rings as well as savoury fried croquettes filled with kimchi, that classic Korean accompaniment at all meals.

6. Burger King: Hamburger meets jelly doughnut in Israel

To celebrate Hanukka in Israel in 2016, Burger King introduced the SufganiKing. A sufgania is a jelly doughnut. BK's take filled the doughnut with ketchup (but kept the powdered sugar topping), and used two to sandwich chargrilled beef patty, lettuce and tomatoes. Do not forget the pickles and onions.

7. Taco Bell: Cheetos Quesadilla in the Philippines

Take a quesadilla, fill it with jalapeno-flavoured crunchy Cheetos, add lots of cheese. The idea was so genius, or gross depending on your fast-food tolerance, that online websites such as Foodbeast and Mashable immediately wrote it up when it was launched in 2016.

8. Pizza Hut's cheeseburger pizza crust in the UK

Why dither between pizza and burgers when you can have both? Pizza Hut introduced this particular Frankenfood in the United Kingdom in 2013. The pizza comes with little burger patties and melted cheese tucked into the crust.

SOURCES: CNN, Quartz, Refinery29, McDonald's Arabia, CBC News, Harvard Business Review, Business Insider, People.com, Mashable.com, Seriouseats.com

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McDonald's nasi lemak burger: 8 other localised fast-food items across the globe

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SINGAPORE - In less than two weeks, the McDonald's nasi lemak burger has sold out, with McDonald's ending sales of the burger on Tuesday (July 25). Along with the burger, two other locally inspired items on the fast-food chain's menu to celebrate National Day - the Chendol McFlurry and Bandung McFizz - were also taken off the menu.

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Globalisation has caused Singapore to lose its cultural identity because it is harder for Singaporeans to identify their national identity as there is more identities to identify with . With an increase of immigration , Singapore’s culture is quickly changing at such a rapid pace that Singaporeans cannot find time to identify thier culture . The world becoming more connected means that Singaporeans are more exposed to other cultures which also make the Singaporean identity more diluted . Therefore because of the increasing rate of globalisation , Singaporean’s find it harder to find their identity

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Question: When Singapore suddenly became independent in 1965, what did its leaders talk about incessantly?

Problems with Malaysia? Economic survival? Racial harmony?

All of the above?

Yes, but there was an underlying theme, a common thread binding them together.

You might not know it and it wasn't obvious at the time.

But looking back now, it is clear they were obsessed with the Singapore identity.

The founding leaders, especially Mr Lee Kuan Yew, talked non-stop about it - what sort of country it was and what it should become.

A Singapore that isn't clear or which does not have a national consensus on its identity will find it more difficult to overcome the challenges of a rapidly changing world. If we are not clear about who we are, how to decide what we want to do as a nation?

It dominated their speeches and shaped almost every aspect of Singapore's development, including the economy, defence, foreign relations and politics.

Then, when progress and development came and survival was no longer a pressing concern, they stopped talking about it.

And Singapore's identity became less clear, which is a problem.

But I am getting ahead of the story.

Why do I say identity was such a prominent subject in the early years?

You only have to read the speeches they made then.

This was typical, by Mr Lee in 1965:

"We made this country from nothing, from mudflats... But I say to you: Here we make the model multiracial society. This is not a country that belongs to any single community: It belongs to all of us... Over 100 years ago, this was a mudflat, swamp... Ten years from now, this will be a metropolis. Never fear!"

Another example: "Some people think that just because we are a small place, they can put the screws on us. It is not so easy... If they could have just squeezed us like an orange and squeezed the juice out, I think the juice would have been squeezed out of us... But it was a bit harder, wasn't it? It was more like the durian. You try and squeeze it, your hand gets hurt."

The Singapore identity they conceived was this: It was a newly independent country, vulnerable because it had no natural resources and was situated among hostile neighbours, with a multiracial people completely dependent on the outside world for a living. Even the water from its taps came from a foreign country. So it had to find a way of being open and relevant to the world, the people had to be exceptionally hard-working, organised and disciplined with a strong leadership. There was no other way. Work hard, stay united or perish.

Everything else flowed from this identity.

It wasn't just a matter of speech or an exercise in political imagination.

It shaped public policy in very concrete ways, in the way the economy was developed, in defence and security, foreign relations and politics.

Then, when Singapore became more developed and successful, the focus on identity disappeared.

Speeches by ministers and others today and for some time now are almost wholly focused on policies - what to do, and less about who we are or what we want to become as a people.

What has brought about this change?

Is identity no longer an important issue now that survival is not in question and Singapore has succeeded beyond many people's expectations?

Whatever the reason, I think the result is that Singaporeans are less clear about their identity as a nation.

Perhaps this is inevitable as Singapore society is no longer as homogeneous as it used to be, there are more interest groups, the class divide is growing and the Internet and social media have enabled people to assume multiple identities beyond the traditional categories of race, language and religion.

Globalisation, technological changes and immigration have accelerated these changes, especially in the last 15 years.

It is also more difficult today for the Government to prescribe a given identity and expect people to accept it willingly.

One example: Making Singapore into a global city comparable to London or New York with its lifestyle options attracting wealthy and highly skilled workers.

This might have been a possible vision for the city state to aspire to become given the many qualities Singapore possessed: a liveable city with a high level of public safety, respect for rule of law and excellent communication facilities.

But many Singaporeans would not have been able to identify with it and would feel out of place in it.

Indeed there was a political backlash when the number of foreigners working here increased rapidly as a result of the Government's overly liberal immigration policy in pursuit of that vision.

So, what is the identity Singaporeans would be comfortable with and which would define the Singapore they want now and in the future?

I believe the answer is less clear today than it was 52 years ago.

Experts who study the subject say identity is a difficult concept to grasp, that it is amorphous, fluid, changing, and always contested.

That was the view of many of them at a conference to discuss the issue which I attended last week.

People have multiple identities associated with their work, interests and social affiliations apart from their racial and religious identities.

But the experts also said a national identity can be empowering and inspirational, enabling a people to have a larger sense of purpose beyond their immediate concerns.

A Singapore that isn't clear or which does not have a national consensus on its identity will find it more difficult to overcome the challenges of a rapidly changing world.

If we are not clear about who we are, how to decide what we want to do as a nation?

This question is relevant in the economic sphere - about jobs and skills - as it is in politics - about the sort of society we want to aspire to become.

Identity isn't just a fuzzy notion to call up during feel-good moments.

It shapes policy and a country's approach to solving its problems, as it did in the early years of independence.

I hope there will be a deeper discussion on it, especially among younger Singaporeans, including on sensitive subjects such as race, language and culture.

Don't wait for another existential threat to the country to do it.
* The writer is also a senior fellow at the S. Rajaratnam School of International Studies, Nanyang Technological University

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Is Singapore's identity less clear today?

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Question: When Singapore suddenly became independent in 1965, what did its leaders talk about incessantly? Problems with Malaysia? Economic survival? Racial harmony? All of the above? Yes, but there was an underlying theme, a common thread binding them together. You might not know it and it wasn't obvious at the time.

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SEOUL (THE KOREA HERALD/ASIA NEWS NETWORK) - Recently, a friend of mine who works for a prominent foreign company here in South Korea said he was a bit puzzled that the government was so reticent to meet them.

"Usually, at the beginning of a new government, Cheong Wa Dae (Blue House) or officials from other related bureaus would approach us for meetings to get a rundown of what's happening and what needs to change, but this time, even after we asked for a meeting, nothing," he recalled, shaking his head in disbelief.

The situation appeared to be similar for several other firms that tried to flag down officials to discuss what they perceive as pressing matters.

The problem is not the individual people or even the companies. The real problem seems to be the fact that South Korea is still very much Korea-centric.

Yes, we have come a very long way in opening up and, in some ways, South Korea is one of the most globalised countries in the world. It is not afraid of new things or new trends.

We have opened up to and accept the idea that despite having been homogeneous for such a long time, foreign nationals will and must become a part of the culture.

More and more policies are being created to support multicultural families, and Koreans are going everywhere to build companies, befriend new people and become part of the culture there.

In fact, in terms of culture, it is actually at the fore, introducing the world to how South Koreans entertain themselves.

Still, in some aspects, there are misunderstandings about the things we should hold on to, and it does not help that the government is too bogged down with domestic politics to get work done outside the country.

As the public becomes entangled in that web of power or fight for it, they become more distanced from the idea of a building a global South Korea.

As a member of the English press for nearly two decades, I have never really understood the noncommittal attitude the Seoul government appears to have when it comes to being represented abroad or in languages other than Korean.

It would mean standing in front of a wider, global audience, so it would be unfortunate if the country is misrepresented, no?

Apparently, officials don't seem to have that kind of awareness. Yet.

Part of the reason is because they are constantly weighed down in domestic politics. They consequently become obsessed with how they are presented on their home turf.

But we still have hope. South Korea is known for its fast-paced change and its willingness to adopt next-generation technology. It always takes a bit of a struggle - sometimes more than that - but in the end, it has always pulled through.

The key is to focus on how we can go forward, and not backward, which is what politics does so much of the time.

Who is at fault for what, who is running in which district and why are only some of the things that should be on our agenda.

The bigger emphasis should be on how we can use all this to move forward - into a future to be defined by a "fifth industrial revolution," by a society where people can live without the fear of nuclear weapons, with less discrimination and more equality.

Isn't that what we are all working toward?

So, let's send the message to the outside world that we are up to things other than North Korea, other than adjusting voting districts, or the number of parliamentary seats, or bashing Samsung or vice versa.

Send the message that it's a good idea to do business with South Korea, to come to South Korea and to be with South Koreans.

Sure, sometimes it feels like we are bending over backwards, but as a country where two-thirds of our gross domestic product depends on exports, unless we find reliable sources of energy or some other system that can independently keep us afloat, we need to go to the next level of globalisation.
Ms Kim Ji-hyun is editor of The Investor desk at The Korea Herald. The Korea Herald is a member of The Straits Times media partner Asia News Network, an alliance of 23 news media organisations.

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To the next level of globalisation: Korea Herald columnist

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In her piece, the writer says that South Korea is one of the most globalised countries in the world and is not afraid of new things or new trends. Yet the real problem with its globalisation process seems to be the fact that the nation is still very much Korea-centric.

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This article is related to the cultural impact of globalisation as it talks about the impact it has had on South Korea, from the perspective of language, and what the South Korean government is doing to reduce the impact. Globalisation has lead to cultural homogenisation in many areas, one of which being language. Thanks to globalisation, English has become the main language of communication in a multitude of areas, such as, business, science, and higher education. The prevalent use of English however, has lead to the overshadowing of other languages, and this can pose a threat to the diversity of languages in the world. This is evident in the article, which shows that the South Korean Government has placed a ban on the teaching of English in the first two years of primary school, both public and private. The reason provided is that early English learning would erode Korean roots. This however, will affect the Koreans when they try to communicate with others outside of the country due to globalisation. This is evident in, "We live in such a globalised environment, how can we communicate with the outside world and foreigners if we don't know English?". This means that due to globalisation, cultural homogenisation has already taken place in the form of language. Therefore, this article is related to the cultural impact of globalisation as it talks about the impact it has had on South Korea and what the South Korean government is doing to reduce the impact.

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English may be banned in the first two years of primary school, but that's not stopping nine-year-old Rachel Kim from learning it.

Thrice a week, the Primary 2 pupil goes to a private English institute after regular school and spends two hours there learning to read, write and converse in English, her second language.

She enjoys the class at TTR Academy in Mokdong in south-western Seoul because she finds it fun to read stories and answer questions posed by her teacher, whom she described as nice and funny.

"I also speak English at home to my parents, but they cannot speak well. Sometimes, I tell them they say the wrong thing," she said in fluent, unaccented English.

But she, along with many young pupils, is having to learn the language after school hours because the South Korean government bans the teaching of English in the first two years of primary school, both public and private.

The reason given is that early English learning - particularly intensive learning - would erode Korean roots.

The ban was upheld by the Constitutional Court over a week ago, after some parents - in late 2014 - filed a petition with the Court against the Education Ministry, claiming the 2013 ban violated their children's right to education.

They also insisted that there was no hard evidence to prove that intensive English learning affected a child's Korean-learning ability.

The Court in its ruling said the ministry's decision was reasonable. As children start learning Korean in the first two years of public education, teaching them English at the same time could "hinder developing students' Korean proficiency while causing other problems to English education", it said.

The court also said the ban was aimed at preventing parents' "excessive zeal over private education for English" that has caused intense demand for private English education.

Official data shows that South Koreans spent 6.5 trillion won (S$7.3 billion) on private English education in 2012, about 34 per cent of the total of 19 trillion won spent on private education; and that three out of four children attend these after-school classes.

English education, first taught by missionaries in the 1880s during the Chosun dynasty, was broadened to public schools after the 1950-1953 Korean War.

Public primary schools first started teaching English in 1997, but only from Primary 3.

But from the late 1990s, private elementary schools and kindergartens started offering intensive English learning classes. This refers to the use of English as the medium of instruction for all subjects except for the Korean language.

The English-learning craze further caught on in the 2000s during Mr Lee Myung Bak's tenure as Seoul mayor (2002-2006) and president (2008-2013). He stressed the need to strengthen English education, saying the language was a necessary skill in a globalised world.

In 2004, the authorities opened an English Village in Paju city north of Seoul as part of broader efforts to raise standards of English in the country. The village offers short-term English immersion courses in a live-in environment.

A U-turn came in 2013 when the Education Ministry imposed a blanket ban on English lessons for Primary 1 and 2 pupils of private elementary schools, in line with existing regulations for public schools.

The ban triggered angry protests from some parents who felt it was unfair as it did not apply to international schools.

There were also concerns the ban would end up driving students to after-school hagwon (Korean for tuition centres). TTR Academy is one such English tuition centre.

There are 77 private primary schools in the country, some charging more than 10 million won a year in tuition fees. For comparison, there are around 5,800 public primary schools in the country.

To get around the ban, some private schools reportedly started to hold their English classes in the afternoon, after normal school hours.

Arguing against the ban, Mr Peter Ahn, director of TTR Academy, said intensive English learning from an early age produces good results.

Children who attend the academy's English kindergarten for six hours a day pick up the language at a faster rate compared to those who go for after-school lessons three times a week for textbook-based learning, he added.

"Those acquiring two languages at the same time may seem more confused, but that's because their brain is working extra hard at double the capacity compared to other people. But once your brain adjusts to it, it's not something that you forget or lose," he said.

Businessman Kim Jae Jong, 41, who spends 1.2 million won a month to send his six-year-old son to an English kindergarten, also disagreed with the ruling.

"If the government wants to ban English in private schools, then they should provide a proper English education in public schools. It's their responsibility.

"We live in such a globalised environment, how can we communicate with the outside world and foreigners if we don't know English?"

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Learning 'banned' English in South Korea

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English may be banned in the first two years of primary school, but that's not stopping nine-year-old Rachel Kim from learning it. Thrice a week, the Primary 2 pupil goes to a private English institute after regular school and spends two hours there learning to read, write and converse in English, her second language.

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There are many factors that may impact the culture of a country. In recent years, the Korean Wave, also known as the K-wave, has had a substantial cultural influence on Singapore and the world. It has added some dazzle to a South Korean economy which has been more associated with shipbuilding and electronics. Cultural homogenisation is the process by which local cultures are changed by foreign cultures to become more and more similar with aspects of foreign cultures. It can also lead to some foreign cultural influences becoming dominant, thus reducing the influence of local cultures. For example in Singapore, the Hallyu fever started around 20 years ago, and had overtaken Japanese pop that held sway from the 1980s to the early 1990s, and has been popular ever since with more and more Singaporeans embracing it. . The K-wave has given rise to a proliferation of korean restaurants dominating the food scene in Singapore. When Mr Lee Hyun-kyung came to Singapore in 1997 as head of his company’s South-east Asian business, there were only about 20 Korean restaurants here. All of this changed, though, after the Korean drama “Jewel in the Palace” was aired in Singapore in 2005. “The drama really erupted a volcano of Singaporeans’ interest in Korean food and culture. The rising demand led me to open Jang Shou Korean Charcoal BBQ in 2006 in Esplanade Mall,” said Mr Lee, who is also the chairman of the Korean Chamber of Commerce in Singapore (KORCHAM). Cultural Hybridisation can also be seen in K-pop groups. These groups have members of different nationalities to connect with their overseas fan base, citing girl band Twice - which has among its members two Japanese and a Taiwanese. While K-pop started out more domestic-centric, many bands now have members of different nationalities, and this helps with marketing them abroad. This has promoted cultural diversity as K-wave integrates other cultures into their local culture, contributing to the influence of korean drama and K-pop in the entertainment industry.

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SINGAPORE - When Mr Lee Hyun-kyung came to Singapore in 1997 as head of his company's South-east Asian business, there were only about 20 Korean restaurants here.

"All of them were the usual Korean restaurants selling barbecued meat and daily dishes," Mr Lee said.

All of this changed, though, after the Korean drama "Jewel in the Palace" was aired in Singapore in 2005.

"The drama really erupted a volcano of Singaporeans' interest in Korean food and culture. The rising demand led me to open Jang Shou Korean Charcoal BBQ in 2006 in Esplanade Mall," said Mr Lee, who is also the chairman of the Korean Chamber of Commerce in Singapore (KORCHAM).

According to Mr Lee, there are now over 200 Korean restaurants, cafes and other eateries, and this number excludes hawker stalls and food court stalls.

Most of these are restaurants serving BBQ, samgyetang (chicken soup with ginseng) or daily dishes. However, Korean-style fried chicken outlets and cafes selling shaved ice desserts with red beans, strawberries or coffee are also popping up in malls all around Singapore.

This phenomenon is a boon for people who love Korean food. "There weren't many Korean restaurants years ago, so we had to travel far to go to one," said office worker Ms Han Wen Lin. "I'm glad there are more Korean eateries now such as BBQ buffets, Korean Chinese restaurants, fried chicken places and dessert cafes."

In addition to the popularity of Korean culture, South Korea's flagging economy has also prompted a number of Koreans to open eateries here.

"Many Koreans are seeing more potential in running a restaurant in Singapore than in Korea," said Mr Tim Park, chief executive of Yellowsing, which manages a website and mobile app that lists Korean restaurants here.

And now, even locals are getting into the act. "Years back, it was mostly former (Korean) employees of Korean conglomerates opening restaurants after deciding not to return home, but recently, many Singaporeans are investing in franchises of reputable South Korean food and beverage businesses," said Mr Park.

One such example is Bornga, a chain of restaurants that offers barbecued meat and other Korean delicacies. The first Bornga outlet in Singapore opened in October 2012 in Star Vista Mall. It was so popular that the franchisee, Mr Rodney Tang, opened two more outlets.

"We expect to open a few more outlets in Singapore - one in Sentosa and possibly one more in the east," said Mr Lee Yong-hyuk, head of the overseas business team at Bornga headquarters.

While the number of Korean restaurants has increased, that also means more competition, and some restaurants are struggling, as a result.

Ssikkek, which started the Korean BBQ buffet boom on Amoy Street, has been seeing falling revenue and profits.

"We didn't do well last year, and we expect it to be worse this year," said the manager of the Ssikkek outlet in Tanjong Pagar.

"It is hard for small-sized restaurants to survive unless they specialise in certain items and really dedicate themselves to offering high-quality Korean cuisine," said Mr Lee of Jang Shou Korean Charcoal BBQ. Even Mr Lee's own restaurant, despite being relatively big and popular, was shuttered last year.

Tightened visa processes make it hard to hire staff as well. According to Mr Yoon Duck-chang, whose company supplies food products to most Korean restaurants here, many began to struggle after the number of Korean eateries went into the triple digits, and quite a few closed shop as a result.

However, for every eatery that shuts down each month, about three new ones open, said Mr Park of Yellowsing.

The proliferation of Korean restaurants means foodies here are spoilt for choice. But a common complaint is that the prices here are much higher than in Korea. For example, the food in Bornga is around 30 per cent higher compared to Seoul's Bornga.

"I like some of the Korean restaurants here, but they are much more expensive than food of the same quality back home," said Ms Mun Chi-hye, a 35-year-old Korean homemaker who has lived in Singapore for four years.

"We don't go as much as we want to because they're too expensive. It would be nice if there were more good, affordable Korean restaurants."
5 authentic Korean restaurants to try in Singapore:
1. Seoul Restaurant (1 Cuscaden Road #03-02 The Regent Hotel, Singapore 249715)

2. Hyangtogol (165 Tanjong Pagar Road, Level 2 Amara Hotel, Singapore 088539)

3. Chang (71 Loewen Road #01-01 Singapore 248847)

4. Auntie Kim (460 Alexandra Road #02-21 ARC, Singapore 119963)

5. Ju Shin Jung (11 Unity Street #01-30 Robertson Walk, Singapore 237995)

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SINGAPORE - When Mr Lee Hyun-kyung came to Singapore in 1997 as head of his company's South-east Asian business, there were only about 20 Korean restaurants here.

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brands as it is more affordable and to follow the trend.MNCs also have a wider range of products consumers prefer it to locally owned stores.Food one of the core cultural identities has also become westernised.Mcdonals's has sprung up all over the world like weeds.Fast food is increasingly popular in teens all around the world and they prefer it to their "bland" cultural food.Globalisations has allowed more and more people to have access to a range of media.The internet has become a medium for people to view international media and to encounter foreign western propagated culture.

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This article shows how the advent of globalisation has led to various cultural impacts in Singapore. The article shares with us examples of various eateries merging local delicacies with western flavours to bring about a new intriguing dish which brings about cultural hybridization as globalization brings together and blend traditional flavours and dishes from various cultures to create a hybridized dish with roots from differing cultures. One such example in Singapore was the Hainanese Tendergrill Burger by Burger King which is a significant nod towards the iconic Hainanese Chicken rice, a well-known cultural dish. The burger infuses both a American influenced tender grilled patty and the Hainanese influenced flavours of garlic chilli, savoury ginger sauce and fresh lettuce which is a testimony to the cultural impact of globalization.

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National Day is near, and it's now almost a tradition for eateries to cash in on nationalistic fervour with new offerings.

This year, fast-food chains are marking Singapore's birthday with everything Singaporeans love, from their favourite fruit to salted egg yolk. Here's a round-up of what's on offer:

BURGER KING

The local burger chain is once again featuring its Hainanese Tendergrill Chicken and Double Rendang Beef burgers.

The first is a nod to Singapore's national dish, Hainanese chicken rice. The burger boasts a flame-grilled chicken thigh patty complete with a savoury ginger sauce, garlic chilli and fresh lettuce.

The second burger features two beef patties (or chicken) topped with Burger King's signature rendang sauce and fresh onions.

Both burgers are available as meals starting from $7.95, which come with fries and a Coca-Cola Zero.

When: From July 17, while stocks last

BREADTALK

Home-grown brand BreadTalk will be rolling out two new pastries in local flavours. The Chilli Crab Puff ($2.20) pays homage to the local dish by by featuring a chilli crab mixture with real crab meat wrapped in a flaky outer covering shaped like a crab.

The Durian Mini Croissant ($1.50) is a traditional croissant with a twist: a Mao Shan Wang durian cream filling.

To celebrate its own 18th anniversary, BreadTalk is also launching Golden Lava Flosss ($2), a modified version of its original popular Flosss bun filled with salted egg yolk. The floss covering the bun is mixed with buttery cereal, inspired by the popular "zi char" dish, butter cereal prawn.

When: July 30 to Aug 19; Golden Lava Flosss from July 2 to Sept 2.

KFC

KFC has launched a limited-edition Goldspice Chicken, fried chicken marinated and breaded traditionally, but coated with a mix of chilli, curry leaves, sweet basil, and salted egg. The two-piece meal costs $8.55.

For dessert to go with your chicken, try the Chocolate Hazelnut Egg Tart, a new take on the traditional egg custard pastry that includes creamy hazelnut chocolate ($1.50).

When: July 4 to Aug 9

MCDONALD'S

McDonald's has introduced the Ha Ha Cheong Gai Chicken Burger ($6.05) and Ha Ha Cheong Gai Chicken Drumlets (two pieces at $2.20), both based on the hawker favourite har cheong gai (Cantonese for prawn paste chicken).

The burger includes a whole chicken thigh, like the popular McSpicy, but marinated with prawn paste, topped with lettuce, cucumber slices, and a mayonnaise flavoured with prawn paste.

The fast food chain also launched the D24 Durian McFlurry ($4), a vanilla soft-serve with a durian puree which the fast-food chain claims is made from real D24 durians.

Singapore is not the first to get this dessert, however. Last year, McDonald's introduced the D24 Durian McFlurry in Malaysia, which was sold out within a week of its release.

For National Day last year, McDonald's also released a chendol version of its McFlurry, as well as Coconut Pie, Bandung McFizz, and a Nasi Lemak Burger which sold out within two weeks of its launch.

When: Durian McFlurry from July 5, Ha Ha Cheong Gai Chicken Burger and Drumlets from July 10, while stocks last

LEEU SG

The home-grown artisan ice cream shop that brought Singaporeans the Merlion Ice Pop and Esplanade Ice Cream has launched two limited edition National Day products. Both creations are in Singapore's colours of red and white.

Inspired by the greenhouse of the same name at Marina Bay Sands, Leeu SG's Flower Dome has a white cake base made of vanilla sponge and rolled oats. This is completed with lime and basil jelly and topped with a flower made of piped strawberry mousse.

The dessert takes after the tourist attraction in more than one way; at $9.80, it's definitely on the pricier side.

The ice cream parlour's other creation is the Imperial Red ($6.80), a vanilla ice cream float with watermelon, lychee, and lemon juice.

Both sweet treats are available at the shop's only outlet at The Esplanade Mall.

When: July 27 to Aug 31.

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Eateries roll out eats in local flavours ahead of National Day

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National Day is near, and it's now almost a tradition for eateries to cash in on nationalistic fervour with new offerings. This year, fast-food chains are marking Singapore's birthday with everything Singaporeans love, from their favourite fruit to salted egg yolk.

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Many people around the world view globalistion as an issue in today's society. They argue that globalisation causes a loss of cultural identity or westernisation. However, this completely ignores the many benefits that globalisation has brought to the whole world. Through this major phenomenon, the whole world has been able to enjoy products from different cultures and countries. One such example is bubble tea. Singaporeans love it. However, we would not have been able to enjoy this drink without the help of globalisation. Due to this phenomenon, the world has been able to share a liking for certain things, which in the long run, may be able to break tensions and create peace between countries.

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Bubbling over: The globalisation of a tea craze

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Bubble tea, which started in Taiwan, has won fans worldwide, with an industry worth $60 billion.
. Read more at straitstimes.com.

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Globalisation  has always be dubbed a double edged sword,a global phenomenon that has both positive and negative impacts.This article goes through a few negative cultural impact that has been brought about due to the prevalence of globalisation. One such problem is the increasing economic divide between the poor and the rich. In a nut shell the poor are getting poorer and the rich are becoming richer.This could have cataclysmic consequences on society.Distrust and hatred between people of different socio-economic statuses would begin to form.This could tear the very fabric binding ones country. As a result we should be vigilant and diligent in protecting our unique way of life.

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The world is becoming an increasingly perilous place, engulfed in political and economic turmoil.

An inexorable wave of populist anger is sweeping across the globe, especially in the West.

There are palpable parallels between Brexit (Britain's exit from the European Union) and the "demagogic Trump" phenomenon surrounding the support for United States presumptive Republican presidential nominee Donald Trump.

The root cause is globalisation, which is a double-edged sword, producing both winners and losers.

One dire repercussion of globalisation is that it has sharpened the income divide between the working class and privileged elites.

Another is the surge in uncontrolled immigration, which has incited vitriolic sentiments behind thinly veiled racism and xenophobia, as well as the prevalence of terrorism.

The common people are livid and disaffected with their governments, and are casting anti-establishment votes to show their displeasure.

The electorate no longer votes by rationale, but by visceral emotions.

The people no longer vote for the solidarity and welfare of society as a whole, but for self-serving interests.

Unfortunately, there is no place for a monolithic society in a globalised world dominated by a technological and social media revolution.

Yet, a pluralistic and egalitarian society is hard to achieve.

We should seek comfort that our little red dot is such a place.

Lee Ser Lin (Mrs)

This article was first published on July 01, 2016.
Get a copy of The Straits Times or go to straitstimes.com for more stories.

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Side effects of globalisation emerging worldwide

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The world is becoming an increasingly perilous place, engulfed in political and economic turmoil.An inexorable wave of populist anger is sweeping across the globe, especially in the West.There are palpable parallels between Brexit (Britain's exit from the European Union) and the "demagogic Trump" phenomenon surrounding the support for United States presumptive Republican presidential nominee Donald Trump.The root cause is globalisation, which is a double-edged sword, producing both winners and losers.

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This article shows a new shopping hub in Singapore's Changi Airport called Jewel Changi Airport. Jewel Changi Airport consists of many overseas brands such as A&W which offers a special menu that is "the first of its kind in Asia", and also the largest Nike store in Southeast Asia. There are also many stores there which is the first to be opened in the country, such as Shake Shack, Pokemon Center and Laderach. As a result of globalisation, many of these new stores are opening in Singapore such that locals and also tourists can enjoy these brands all in one place. Thus this article showcases one of the positive effect of globalisation, which is that the world has 'become a smaller place' and we can enjoy brands from all over the world at one place.

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SINGAPORE: The return of fast food chain A&W, an 11-screen cineplex, a Pokemon merchandise store and other new-to-Singapore brands will be what travellers and local consumers can expect when Changi Airport's mega retail and lifestyle development, Jewel, opens in the first half of next year.

A S$1.7 billion project, the 10-storey complex - consisting of five storeys above ground and five basement floors - will be home to more than 280 shops and food and beverage (F&B) outlets.

Jewel Changi Airport Development said on Thursday (Oct 11) that nearly 90 per cent of the sprawling 53,800 sq m leasable space has been taken up thus far.

Among those unveiled at a media briefing include A&W, which is returning to Singapore after more than 10 years. Its menu will be "the first of its kind in Asia" combining best-selling items from its restaurants around the world, including coney dogs, curly fries and a cream cheese burger from Japan.

Fans of Pokemon can also look forward to the game franchise's only permanent retail store outside of Japan. Apart from merchandise sold in Japan, the Pokemon Center Singapore will also be stocked with exclusive toys, stationery, trading cards and video games created just for Jewel.

F&B brands that are setting up shop in Singapore, and the region, for the first time also include Swiss artisanal chocolatier Laderach, Norwegian casual seafood restaurant Pink Fish and American fast food chain Shake Shack.

In addition, cinema-goers will be delighted as Shaw Theatres is set to open a cineplex with 11 screens, including a digital Imax theatre, Jewel Changi Airport Development's head of leasing, Tan Mui Neo, confirmed at the media briefing.

Jewel will also be home to a long list of homegrown brands, including design retailer Naiise, gallery store Supermama and Tiger Beer which will be launching a first-in-the-world Tiger Street Lab at level 5 offering exclusive seasonal brews.

Local chef Violet Oon will open her largest restaurant to date - more than 350 sq m - offering local delicacies, such as dry laksa.
MULTI-DIMENSIONAL LIFESTYLE DESTINATION
Meanwhile, Nike is planning its largest store in Southeast Asia spanning 1,000 sq m. The sporting giant will take up one of the 11 duplex, large-format stores in Jewel, together with Naiise and Shake Shack.

To be sure, Jewel, which began construction more than three years ago, is positioning itself as more than just a mall with shopping and dining options.

Apart from a distinctive dome-shaped facade made of glass and steel, other highlights include a sprawling 14,000 sq m rooftop park featuring play attractions, gardens and walking trails.

The mixed development, located in front of and directly connected to Changi Airport's Terminal 1, will also be home to Forest Valley, Singapore's largest indoor garden, and a 40m-tall indoor waterfall that will transform into a light and sound show at night.

This aims to create a unique retail experience where shoppers can enjoy a seamless experience of nature and retail all under one roof, according to Jewel Changi Airport Development.

With travellers being more discerning about their destinations and their choice of airports for stopovers, there is a need to position Jewel as a "one-of-a-kind, multi-dimensional destination", said its chief executive Hung Jean.

"We hope to showcase Singapore to the world, positioning it as the platform where local brands will be exposed to an international audience, while simultaneously bringing new and familiar global brands to Singapore."

Ms Hung said Jewel, which will also be linked to Terminal 2 and 3 via air-conditioned pedestrian bridges, aims to welcome 40 to 50 million visitors a year. Of which, 60 per cent will likely be locals, and the rest made up of tourists.

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Jewel Changi Airport tenants to include A&W, Pokemon, Shaw Theatres

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(Updated: ) Share on Facebook Share on Twitter Share via E-Mail SINGAPORE: The return of fast food chain A&W, an 11-screen cineplex, a Pokemon merchandise store and other new-to-Singapore brands will be what travellers and local consumers can expect when Changi Airport's mega retail and lifestyle development, Jewel, opens in the first half of next year.

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This article explains the need of a more unique culture in Singapore. Due to globalisation, there has been a massive increase in " European themed bars" . Therefore, the author owner of "Tapao" wants to bring back the natural flavour of Singapore so that we are unique . Similar to singlish, he wants to infuse local drinks and food on the menu of "Tapao". However, due to globalisations cultural impact, he has also included items on the menu such as Thai food and European drinks. This is due to hybridization. Through hybridization , there can be a fusion of many different food cultures including local food , European food and other Asian food.

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A few new watering holes have sprouted here, and their unique selling point? Their food/drinks highlight a particular country's culture.
Tapow
19 Ann Siang Road 6423-1213

Mon - Sat, 5pm till late

Amid the European-themed bars and after-work expatriate crowd that flock to the Club Street area every night, it's almost rare to find a cosy little bar such as Tapow serving local food and drinks.

For now, its location is still marked by signage that bears the name of its former occupant (media bar Scoop), but take a step inside and you'll feel like you've just stepped into someone's living room - probably Zac Mirza's, since it's his movie posters and his mum's sofas that furnish the bar.

"I wanted it to be a place where the vibe feels like home. It's not just an ordinary bar where you've got to put on your best outfit, but it's homely and you can be at ease here," says the easy-going bartender, who was formerly with House of Dandy.

On Tapow's concept, Mr Mirza says: "It's my way of magnifying the concept of Singlish. I think Singapore needs this, because if you look at it in the creative way, Singlish is unique and we are unique people regardless of race and religion."

"Tapow can apply to the things you see, taste, the music you hear - you 'Tapow' the experience. We want to create an experience for people to Tapow," he adds.

On the menu are some familiar bar bites, such as burgers and pizzas, except that they are given a local touch. For example, their burger is a homemade rendang burger (S$8.50) with a beef patty garnished with acar and served with a side of either plain or masala fries. As for their Damn Shiok Pizza (S$12), that comes sprinkled with chilli padi and your choice of either prawns or an ayam penyet topping.

Also available are Thai-influenced dishes such as Thai style buffalo wings (S$8), spicy Thai basil chicken pita (S$8.50), and mango salad (S$6) - all courtesy of their Thai chef. A lunch menu is in the works as well, says Mr Mirza, and that will eventually allow customers to tapow lunches back to their office in old school tiffin carriers.

While the drinks menu is currently not available, feel free to place your orders with the bartender and they will prepare it on the spot. Or if you're feeling adventurous, try asking them to create one of their own cocktails, and you will be surprised by what kind of local flavours they come up with.

The Kang Tow Julet is a gula melaka cocktail with fresh lime juice, Kaffir lime leaves, and dark rum, and works well for those who want something sweet and easy to drink. A stronger option is the Pandan Muka Kau; a cocktail made with pandan leaves-infused tequila that is created in-house.

"I like to make my classics, and I like to twist it with a bit of Singlish flavour," explains Mr Mirza. "But it's not the lychee that I'm talking about. The Singlish flavour is when you go to a medicine hall in Chinatown and mix that tonic flavour with alcohol. It's not just Malay or Chinese or Indian flavours, but Singaporean flavours - bak kwa, pandan, ginseng, or honeysuckle flowers, mixed in classics like margaritas and daquiris."

The bar is slated to officially launch on March 13, which also happens to be his birthday, says Mr Mirza with a chuckle. But when asked what people can expect when they visit Tapow, he says: "Please quote me on this - love doesn't hurt, expectations do. So just come and walk in without expecting anything, keep it simple, relaxed, and things will go well."
Not bound by traditional constraints Iki Shouten
9233-4321

www.ikishouten.com

IN NOVEMBER last year, history was made when a Japanese single malt whisky, the Yamazaki Single Malt Sherry Cask 2013, was named the world's best by the Jim Murray's Whisky Bible for the first time in its 12-year history.

After that day, the demand for Japanese whisky naturally skyrocketed, which made it an ideal time for Yang Minxiang and his business partner Andrew Pang to start their F&B venture specialising in Japanese alcohol, especially whisky, from Japan's Suntory Holdings.

"The theme behind our concept is a sense of adventure," says Mr Pang, 30, who used to work as a steward with Singapore Airlines. "We want to share our knowledge and love for whisky, among other liquors. But it will not be a conventional retail store with shelves and shelves of liquor. It's more conceptual."

So last month, they launched Iki Shouten - which for now focuses on online retail, events, appreciation sessions, and corporate gifting. Plans for a retail store are currently in the works, as Mr Yang shares that they will be opening a space somewhere in central Singapore by this April. Prices for their whiskies will range from over S$100 to about S$2,000 per bottle.

He goes on to explain that the store will have an unconventional setup, with a tasting bar in the retail showroom, where customers can sit down and taste a range of the different whiskies that they carry, plus some food pairing recommendations, before deciding which bottle to purchase.

They are confident that it will be a success, too, especially since the popularity of Japanese whisky has been growing in Singapore.

"If you look at European or Western cuisine, people drink scotch with very meaty foods. But in Asia, our food is a bit more delicate, and Japanese whisky complements it way better. It's because of our culture, and the way our palette was formed over the years too," says Mr Yang, who formerly helmed the kitchen of his own Western restaurant.

He is a self-trained chef who picked up his cooking skills purely through interest and by experimentation, and it's this same mindset that he intends to bring to Iki Shouten - a chance for people to have fun trying out various whiskies and learning more about them.

"No one has given us a certificate in whisky knowledge, and we don't have a tattoo that says we belong to some secret guild of whisky masters, but it's because of this that we can relate better to the layman. Because we're not bound by traditional constraints," he says.

Down the road, they even hope to open a restaurant based on this concept, reveals Mr Yang. "It's not just local food, Japanese whiskies are also very good with different kinds of cuisines, so over the years, we hope to expose people to different pairings like even modernist and fusion. That's still in the works."
Capturing the Caribbean Bumbo Rum Club
83 Club Street 6690-7563

Mon & Tue, 5pm - midnight; Wed & Thur, 5pm - 2am;

Fri & Sat, 5pm - 3am; Closed on Sundays

Everyone knows rum and the Caribbean Islands have been associated with each other even before Johnny Depp swaggered across the set of Disney's Pirates of the Caribbean asking: "Why is the rum gone?"

So it was only natural that when Olivier Bendel, founder and CEO of Deliciae Hospitality Management, wanted to open a new restaurant and bar specialising in rum, he chose a Caribbean theme to go along with it, and that's how Bumbo Rum Club came about.

"Olivier loves rum, and he wishes to share this joy with more people in Singapore," says Ain Norman, marketing & communications manager for Deliciae Hospitality Management.

"Rum has a long standing history in the Caribbean, especially pertaining to piracy. Plus, the Caribbean still invokes a sense of carefree-ness, beaches and sea, legends and history. There is something special about the Caribbean that we wanted to capture," she adds.

Bumbo Rum Club opened its doors on Jan 16, and carries 76 rums from over 20 different countries in the Caribbean and its regions, as well as seven flavours of home-made infused rums (S$18 for a glass, S$188 for a bottle) with flavours such as pineapple and pear, passionfruit and banana, and even chilli.

"The majority of the world's rum production comes from the Caribbean, so we felt that the quality will be much better and we were not disappointed," says Ms Ain.

Their food, of course, is also Caribbean-influenced, and jalapeno peppers often make an appearance on the menu. For instance, the quesadillas (S$16) are filled with cheesy beef, spicy guacamole and jalapeno, while the potato brava (S$10) is essentially deep fried potatoes with tomato sauce, jalapenos and a sunny side up.

If you're feeling adventurous, try their ceviches - lubina (seabass) (S$14), salmon (S$16), and camarones (prawns) (S$16), or order the trio sampler and get smaller portions of all three (S$13). For something safer, go for the pollo hamburguesa (chicken hamburger) (S$16), which may seem like a boring choice at first until you bite into the juicy piece of chicken meat that's slathered in a spicy jalapeno sauce for extra kick.

Don't expect too much from the service at Bumbo Rum Club however; it's not a place for a snappy dinner or a quick drink and go. The food is served at a leisurely pace, and the waiters move about at a similar speed to match. But perhaps that's the point - after all, you're supposed to be relaxing in the Caribbean Islands.

@RachelLoiBT
rachloi@sph.com.sg

This article was first published on Feb 7, 2015.
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A few new watering holes have sprouted here, and their unique selling point? Their food/drinks highlight a particular country's culture. Tapow 19 Ann Siang Road 6423-1213 Mon - Sat, 5pm till late Amid the European-themed bars and after-work expatriate crowd that flock to the Club Street area every night, it's almost rare to find a cosy little bar such as Tapow serving local food and drinks.

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This article is a a example of exchange of cultures due to globalisation.
Due to advancement in communication technology and development in transportation, globalisation has allowed for people from different parts of the world to share and exchange ideas and information. For example, people from different countries can learn food recipes from one another and this can result in the creation of a new dish. The artlicle below mentions a hawker-themed fast-food restaurant, which serves Western-style fast food combined with Asian-style dishes. A few of these fusions dishes are Hainanese chicken rice burger, nasi lemak burger, roti prata wrap, chilli crab bun and Chendol softee. This restaurant will be able to appeal to the younger generation of Singaporean’s who prefer fast-food over hawker food, and probably even promote hawker culture to them.

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Chicken-rice burger? It's on the menu at No Signboard's first hawker-themed fast-food outlet at the Esplanade

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SINGAPORE - No Signboard Holdings, best known for its signature white pepper crab dish, is having a crack at the fast food market - but with a uniquely Asian twist.

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Due to globalisation, countries are increasingly opening up their foreign markets, in order for their people to be attractd to the foreign products and purchase them. This can result in the increased economic growth of those countries. However, this can also cause competition between local products and international products. As such, in order to remove that competition entirely, some countries like China, have resorted to cutting of trade with certain regions and focusing the Chinese economy on major cities, in order to ensure that the customers in the major cities, who are much richer than the rural customers, buy more foreign products in order to earn more profits. As such, globalisation has caused China to open up to the global trade and establish strong diplomatic relations with other nations, but cut of trade within the country itself, resulting in regional rivalries This is one of the negative impacts that globalisation has brought to some countries.

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Trade agreements are stalled or collapsing. Brexit won. World trade volume is slowing down. Has globalisation hit a wall?

Not exactly. Globalisation isn't so much slowing down as it is taking new forms. The most potent form of this today is occurring inside nations, notably China and India.

Globalisation, typically, is defined as the movement of goods, services, ideas, labour and investment across national borders. But many nations lack integrated economic relations within their borders and thus they could reap high gains from trade by opening up internally. This is happening and its logic very much resembles that of globalisation.

In China, for instance, there has been a long history of geographical fragmentation. The Chinese economy has had a tendency to cluster around megacities, such as the Beijing-Tianjin-Hebei, Shanghai-Nanjing or Guangzhou/Shenzhen/Hong Kong clusters. In the past, a Chinese port might have had better trade connections to Korea or California than to many parts of the Chinese interior. But these days, the story in China is the rise and extension of national brands.

The Internet is bringing the whole country's economy together through Alibaba, WeChat and other services that ease the online purchase, shipping and advertising of goods at the national level.

You might decline to call this globalisation because economic integration does not fit the formal definition of crossing national borders. But, in the recent past, different regions of China were often economically like distinct nations. Domestic integration is lowering costs, smoothing out price differences and allowing differing cultures and linguistic areas to exchange ideas. So these improved internal trade relations have the economic features of globalisation, whether or not they merit that exact name.

Many barriers to trade across regions still remain in China. For instance, state-owned firms, many controlled by the provincial authorities, often favour local contractors. Some of these barriers are legal and regulatory, while others stem from lack of trust, physical distance, regional rivalries and missing social networks across regions. Still, the decline in these obstacles represents one of the world's most significant and rapid globalisations.

The more economically integrated China becomes, the more it may retreat from some kinds of global trade. If a Chinese customer can buy a smartphone or pharmaceutical item from the domestic market, he may stop looking for foreign imports.

That will register statistically as a decline in globalisation, but, actually, it is an increase in efficient economic integration. Some parts of the Chinese economy were prematurely hyper-globalised at the same time domestic economic integration lagged, and now, that state of affairs is being remedied.

India is also seeing its different states and regions being tied together through migration, trade and investment. You can see this in the food - tandoori chicken and dosai have become national standards, available throughout the country and less closely associated with their particular regions of origin. Hindi is becoming more of a national lingua franca and the Internet makes it possible to broadcast the same messages to the entire country at relatively low cost.

Many of these "globalising" developments have spread expertise and capital from the more developed southern and western parts of India to the poorer eastern and landlocked regions. Labour, in turn, has migrated from the poorer states to the wealthier cities.

Significant barriers remain; for example, Indian trucks must pass through numerous checkpoints to carry goods around the country. Logistics costs remain high, at about 13 per cent of gross domestic product. Fortunately, the recent move to a national goods and services tax will lower some of the state-level taxes on internal trade. Keep in mind that India's most populous states would be among the larger nations in the world. So, if Uttar Pradesh (over 200 million people) and Bihar (over 100 million people) have closer economic relations, it is a major advance in trade relations and resembles globalisation in its economic consequences.

Indonesia, with a population of over 250 million and thousands of islands, still has a long way to go in terms of economic integration, but there is more internal trade each year. The same is true in the Philippines, Pakistan and much of Africa, among other populous regions.

To be sure, the older cross-border form of globalisation is by no means dead. But a lot of today's globalisation-by-any- other-name is, counterintuitively, taking the form of nation-building. And just as there are good and bad sides of globalisation, this process of nation-building will also be a mixed bag. It may, for example, sometimes include too much nationalism.

Nonetheless, these stronger and better-integrated political units probably will grow in wealth and economic sophistication and, in due time, that will give us more globalisation yet.

BLOOMBERG VIEW

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New globalisation is smashing internal borders

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Trade agreements are stalled or collapsing. Brexit won. World trade volume is slowing down. Has globalisation hit a wall? Not exactly. Globalisation isn't so much slowing down as it is taking new forms. The most potent form of this today is occurring inside nations, notably China and India.

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With globalisation, people must accept that there will be a hybridisation of culture and will affect the hawker culture of Singapore. The article states that we must be able to accept new hawker stores which offer less traditional food such as ramen, grain bowl and bento box stores that are appear in hawker centres nowadays. This will encourage more young people to join the hawker industry and ensure the survival of hawker centres along with its culture in Singapore. Without being able to accept this fact hawker centres would die out due to competition from other food options available and due to young people being unwilling to work in these hawker centres. Therefore, we must be able to accept cultural hybridisation brought about by globalisation so that our culture can continue to survive.

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In the good old days, hawkers plied their trade from pushcarts, dodging the authorities and attracting customers with distinctive calls. Some moved on to hawker centres, and helped to establish Singapore's distinctive hawker culture in more hygienic and comfortable surroundings.

Judging by the new hawker centres that have opened and the recommendations of the Hawker Centre 3.0 Committee, these important hubs in the Singapore landscape, which many go to at least once a week, are going to be even more efficient and streamlined, what with cashless payment, better amenities and other innovations.

Words like "efficient" and "streamlined" strike fear in the hearts of foodies, who want their food done the old-fashioned way and from scratch. Some will even say the dirtier the stall, the more delicious the food.

But if we cling to this fantasy, then we have to be prepared for hawker culture to die in Singapore.

The median age of hawkers here is 59 years, according to the report containing the recommendations. Scores of them have retired and many more continue to do so every year.

Young people make more money blogging or writing listicles about hawker food than they ever will running a hawker stall. Why slave in a cramped and hot hawker stall when you can make pronouncements on the five best Hokkien mee stalls in Singapore on a laptop?

That is why the Hawker Centre 3.0 Committee's recommendations make for a sensible road map for preserving Singapore's hawker culture.

Hawker centres must continue to offer a variety of good-tasting food and some surprises, to keep diners going back. ST PHOTO: KUA CHEE SIONG

The committee was formed in January last year to look at how to better manage hawker centres and keep the trade sustainable. Four of its recommendations are key.

Providing training opportunities and pathways for hawkers will help to attract more people to the trade. The proposal is for practical courses that will arm potential hawkers with not just culinary skills, but also the tools to run a successful business.

The setting up of a one-stop information and service centre for hawkers is yet another timely recommendation, saving newbies the trouble of running from one department to another to make applications, tender for stalls or look for information.

Another recommendation, for the setting up of more incubation stalls like the ones in Ci Yuan Hawker Centre in Hougang, will give people a taste of what hawker life is like and weed out the ones who are not going to cut it.

A fourth recommendation, which recognises the need to raise the profile of hawkers, is another step in the right direction. If young hawkers doing good work are recognised, they might think the hard slog is worth something and stay on. Others might want to join a trade known for unrelentingly long hours and little reward.

Now that the report has been submitted to the Government, the challenge is to look at how the recommendations can be implemented without hawker centres losing their soul and just serving food assembled from ready-made components that come out of central kitchens.

Having activities such as music performances and festive celebrations, which is one of the recommendations, might work to make hawker centres more vibrant - never a bad thing.

But let's face it. Most of us go to hawker centres to eat, and here is where another recommendation must be taken seriously: food curation in hawker centres.

In any hawker centre, there will be stalls which draw attention either because they are old school and authentic, or they offer something new that other hawker centres do not have.

It might be handmade yong tau foo from Xiu Ji Ikan Bilis Yong Tau Foo at Chinatown Complex Food Centre, Costa Rican food from Mamacitas at Amoy Street Food Centre or the ramen, grain bowl and bento box stalls that have popped up in hawker centres.

Hawker centres must continue to offer a variety of good-tasting food and some surprises to pique diners' interest and to keep them going back. Although I find the stalls at Ci Yuan rather generic, I go there for fat-streaked char siew from Fatty Cheong, which has a stall there. The owner, Mr Chan Tuck Cheong, 50, is often behind the chopping board; another reason to go.

Hawkers and diners must get used to the idea of seeing non-traditional food in hawker centres or traditional food made by young people who might be easy to dismiss.

Aspiring hawkers must focus on producing good food and think beyond fish soup and Hokkien mee.

Take the example of Mr Gwern Khoo and Mr Ben Tham, both in their 30s, who developed Singapore-style ramen for A Noodle Story, their stall at Amoy Street Food Centre. It is on the Bib Gourmand list of the Republic's first Michelin Guide.

Even traditional businesses can be given a twist, as the Sai siblings Faye, Anna and Jack did when they took over their father James' coffee and toast business in the same hawker centre. They serve black sesame, key lime creme and matcha coconut toast, and sea salt caramel latte and taro milk coffee or tea, alongside the usual kopi and kaya toast.

Those willing to take on traditional food, such as Mr Kai Koh, 30, and Mr Randall Gan, 26, who set up Roast Paradise at Old Airport Road Food Centre selling char siew and roast pork, must be given time to grow and hone their skills.

They and other new hawkers are already making their presence felt in the trade. All they have to do is continue to turn out good food.

For them to keep doing so, diners must accept that they might have to pay more for some - not all - dishes. Those who continue to make food by hand or use age-old recipes and good ingredients should be able to charge more without diners complaining.

If the Government accepts and implements the committee's recommendations, there might be more potential hawkers coming out of the woodwork.

With any luck, decades from now, people will still be chowing down in hawker centres and without lamenting that "last time", hawker food tasted better.
www.facebook.com/tanhsuehyun

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Hawker culture must evolve to ensure survival

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In the good old days, hawkers plied their trade from pushcarts, dodging the authorities and attracting customers with distinctive calls. Some moved on to hawker centres, and helped to establish Singapore's distinctive hawker culture in more hygienic and comfortable surroundings.. Read more at straitstimes.com.

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This article is related to the cultural impact of globalization as it provides examples of how globalization leads to cultural hybridization. Globalization had led to cultural exchanges between different societies and parts of the world. As a result of these exchanges, several cultures fuse to create something that has aspects of all the parental culture. For example, McDonalds released a special nasi lemak burger in their menu for a limited time in 2017, which was widely appreciated by Singaporeans. By combining the burger, which originates from the America, and nasi lemak which is a Malay dish, McDonalds has created a wonderful fusion dish. This proves that globalization had led to cultural hybridization.

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SINGAPORE - In less than two weeks, the McDonald's nasi lemak burger has sold out, with McDonald's ending sales of the burger on Tuesday (July 25).

Along with the burger, two other locally inspired items on the fast-food chain's menu to celebrate National Day - the Chendol McFlurry and Bandung McFizz - were also taken off the menu.

Launched on July 13, the menu, which also included Coconut Pie, attracted much buzz.

McDonald's cited "overwhelming demand" as the reason for the products selling out and being taken off the menu.

Singapore is not the only country where fast food has been customised to satisfy local tastebuds.

Here are seven other fast-food items that cater to local populations.

1. KFC: Congee in China

Also served in Singapore, breakfast congee, or porridge, is a popular breakfast item that has long been on the menu at KFC outlets in China.

Served with chicken, shallots and spring onions, the breakfast staple is reportedly the fast-food chain's best-selling item for breakfast.

2. McDonald's: Masala Dosa Brioche in India

In January this year, it was announced McDonald's would be rolling out the Masala Dosa Brioche to 44 restaurants in India. Inspired by the popular Indian breakfast staple masala dosa, the burger comprises a grilled vegetarian patty along with a molaga podi (a type of chilli powder) sauce.

The burger, released first in Mumbai on Jan 13, joins a number of other localised products on McDonald's menus in India. They include the McAlloo Tikki, a vegetarian burger with a potato patty.

McDonald's is an old hand at customising food for regional markets, offering items such as a McLobster in Canada this year (it was a summer special with lobster meat, diced celery, lettuce and salad dressing in a hotdog bun) as well as a McArabia in the Middle East (two grilled chicken patties with lettuce, tomatoes, onions, and garlic sauce in a pita).

3. KFC: Karaage chicken and rice bowls in Japan

At KFC outlets in Japan, chicken is served in the Japanese karaage style, which involves marinating the chicken in soya sauce, ginger and garlic before it is fried.

The fast-food chain also offers rice bowls, in flavours such as Japanese Teriyaki and Spanish Salpiaco.

4. Starbucks: Sakura Blossom drinks in Japan

Starbucks' sakura-flavoured concoctions are a spring staple in Japan, utilising the Japanese favourite of cherry blossom as a flavour for its milky offerings. This year, the limited-time menu included the Sakura Blossom Cream Frappucino with Crispy Swirl, which came with a topping of pink chocolate shavings and crunchy rice pieces.

There is also a Sakura Blossom Cream Latte. Both drinks are served in matching cherry blossom cups and Starbucks has even designed a "Sakura Snap" photo frame, retrievable via a QR code, so that customers can commemorate their drink with a prettily framed Instagram shot.

5. Dunkin' Donuts: Kimchi doughnuts in South Korea

Other than standard flavours such as a glazed doughnut, Dunkin' Donuts in South Korea offers varieties such as red bean and glutinous rice doughnuts.

Other unique items include sweet potato muffins, sesame tofu rings as well as savoury fried croquettes filled with kimchi, that classic Korean accompaniment at all meals.

6. Burger King: Hamburger meets jelly doughnut in Israel

To celebrate Hanukka in Israel in 2016, Burger King introduced the SufganiKing. A sufgania is a jelly doughnut. BK's take filled the doughnut with ketchup (but kept the powdered sugar topping), and used two to sandwich chargrilled beef patty, lettuce and tomatoes. Do not forget the pickles and onions.

7. Taco Bell: Cheetos Quesadilla in the Philippines

Take a quesadilla, fill it with jalapeno-flavoured crunchy Cheetos, add lots of cheese. The idea was so genius, or gross depending on your fast-food tolerance, that online websites such as Foodbeast and Mashable immediately wrote it up when it was launched in 2016.

8. Pizza Hut's cheeseburger pizza crust in the UK

Why dither between pizza and burgers when you can have both? Pizza Hut introduced this particular Frankenfood in the United Kingdom in 2013. The pizza comes with little burger patties and melted cheese tucked into the crust.

SOURCES: CNN, Quartz, Refinery29, McDonald's Arabia, CBC News, Harvard Business Review, Business Insider, People.com, Mashable.com, Seriouseats.com

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McDonald's nasi lemak burger: 8 other localised fast-food items across the globe

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SINGAPORE - In less than two weeks, the McDonald's nasi lemak burger has sold out, with McDonald's ending sales of the burger on Tuesday (July 25). Along with the burger, two other locally inspired items on the fast-food chain's menu to celebrate National Day - the Chendol McFlurry and Bandung McFizz - were also taken off the menu.

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The Japan Times article is pertaining to the cultural globalization and its impacts especially to developing countries. It uses examples of how traditions in developing countries are being diluted by western culture which in the article calls it a 'branded' and 'well-packaged' form of culture. This is due to the western media which causes people from these developing countries to be influenced by westerners and adopt their mindset and culture. Globalization is also not very fair as the power of the media is dependent on the country's economic state. With greater global outlook and economic power, the western culture is endangering many developing countries traditions

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SEATTLE - A Muslim family sits across from me in a cafe, in a largely Muslim Asian country. An older woman shyly hunches over, desperately trying to avoid eye contact with the giant-screen TV blazing loud music on MTV. The scantily dressed presenter introduces her "top song" for the week. Beyonce, dressed in very little, annoyingly reiterates that she is a "single lady."

The old woman's son is mesmerized by what he sees. He pays no attention to his mother, young wife or even his own son who wreaks havoc in the coffee shop. The man's T-shirt reads: "What the f**k are you looking at?"

Respecting the message on his T-shirt, I try to keep to myself, but find it increasingly difficult. The wife is completely covered, all but her face.

The contradictions are ample, overwhelming even. The attire of the family, the attitude of the ladies and even of the man with the provocative T-shirt are all signs of the cultural schizophrenia that permeates many societies in the so-called Third World. It's a side effect of globalization that few wish to talk about.

It's almost always about trade, foreign investment, capital flow and all the rest. But what about culture, identity, traditions and ways of life; do these things amount to anything?

True, globalization has various manifestations. If viewed strictly from economic terms, then the debate delves into trade barriers, protectionism and tariffs. Powerful countries demand that smaller countries break down all trade barriers, while maintaining a level of protectionism over their own. Smaller countries, knowing that they cannot do much to hide from the hegemonic nature of globalization, form their own economic clubs, hoping to negotiate fairer deals. And the economic tug of war continues, between diplomacy and threats, dialogue and arm twisting.

This is the side of globalization with which most of us are familiar. But there is another side of globalization, one that is similarly detrimental to some countries, and profitable to others: cultural globalization - not necessarily the domination of a specific culture, in this case Western culture, over all the rest - but rather the unbridgeable disadvantage of poorer countries, who lack the means to withstand the unmitigated takeover of their traditional ways of life by the dazzling, well-packaged and branded "culture" imparted upon them around the clock.

What audiences watch, read and listen to in most countries outside the Western hemisphere is not truly Western culture in the strict definition of the term, of course. It's a selective brand of a culture, a reductionist presentation of art, entertainment, news, and so on, as platforms to promote ideas that would ultimately sell products.

For the dwarfed representation of Western culture, it's all about things, tangible material values that can be obtained by that simple and final act of pulling out one's credit card. To sell a product, however, media also sell ideas, often one-sided, and create unjustifiable fascinations with ways of life that hardly represent natural progression for many vanishing cultures and communities around the world.

Recently in some Gulf country, a few Turkish teenagers turned an Internet cafe into a shouting match as they engaged one another in some violent computer game. I desperately tried to mind my own business, but their shrieks of victory and defeat were deafening. "Kill the terrorists," one of them yelled in English, with a thick Turkish accent. The "Rs" in "terrorists" rolled over his tongue so unnaturally. For a moment, he was an "American," killing "terrorists," who, bizarrely, looked more Turkish than American. As I walked out, I glanced at the screen. Among the rubble, there was a mosque, or what was left of it. The young Turkish Muslim was congratulated by his friends for his handy work.

There is nothing wrong with exchanges of ideas, of course. Cultural interactions are historically responsible for much of the great advancements and evolution in art, science, language, even food and much more. But, prior to globalization, cultural influences were introduced at much slower speed. It allowed societies, big and small, to reflect, consider, and adjust to these unique notions over time. But the globalization of the media is unfair. It gives no chance for mulling anything over, for determining the benefits or the harms, for any sort of value analysis. News, music and even pornography are beamed directly to all sorts of screens and gadgets. When Beyonce sings she is a "single lady," the whole world must know, instantly. This may sound like a harmless act, but the cultural contradictions eventually morph into conflicts and clashes, in figurative and real senses.

More, it makes little sense, for example, that Asian audiences are consumers of Fox News and Sky News, while both are regarded as rightwing media platforms in their original markets. And what can Nepali television, for example, do to control media moguls and morphing media empires all around? Young people grow, defining themselves according to someone else's standards, thus the Turkish teenager, temporarily adopting the role of the "American," blows up his own mosque.

Globalization is not a fair game, of course. Those with giant economies get the lion's share of the "collective" decision-making. Those with more money and global outlook tend to have influential media, also with global outlook. In both scenarios, small countries are lost between desperately trying to negotiate a better economic standing for themselves, while hopelessly trying to maintain their cultural identity, which defined their people, generation after generation throughout history.

The Muslim family eventually left the coffee shop. The husband watched MTV throughout his stay; the young wife clicked endlessly on her iPhone, and the older woman glanced at the TV from time to time, then quickly looked the other way. One is certain that a few years ago, that family would have enjoyed an entirely different experience. Alas, a few years from today, they might not even sit at the same table.

Ramzy Baroud ( www.ramzybaroud.net) is an author and editor of PalestineChronicle.com.

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Globalization: a culture killer | The Japan Times

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SEATTLE - A Muslim family sits across from me in a cafe, in a largely Muslim Asian country. An older woman shyly hunches over, desperately trying to avoid eye contact with the giant-screen TV blazing loud music on MTV. The scantily dressed presenter introduces her "top song" for the week.

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This article is related to the cultural impact of globalisation as it shows that our hawker culture is at risk of being homogenised due to MNCs such as Macdonalds and Subway who dominate the food market in most countries. Hawkers in Singapore are afraid of homogenisation and the imposition of foreign tastes alongside damage to domestic enterprises. Hawker fare in particular represents Singapore’s multiracial and cosmopolitan population, and has a relatively long history. It is a source of affordable food, on which many rely, and hawker centres are democratic and inclusive spaces shared by people of all backgrounds. In order for hawkers to stay competitive, they need to increase the food prices but this however diminishes the food culture of hawkers of being affordable. Globalisation could lead to Hawkers being homogenised and Singapore losing its hawker culture.

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The bid to list Singapore hawkers may help preserve hawker culture as a distinctive expression of Singapore's customs but continued efforts are needed to boost the hawker scene, says one observer.

(Updated: )
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SINGAPORE: What do traditional Mexican cuisine, Croatian gingerbread-making and Korean traditional kimchi-making have in common?

If you guessed they're the topics of expensive, popular cook books, I'm sure you're probably right.

But these three are items inscribed into the UNESCO Intangible Cultural Heritage List.

UNESCO, also known as the United Nations Educational Scientific and Cultural Organisation, is responsible for the World Heritage List, to which the Singapore Botanic Gardens was added in 2015, recognising natural and cultural sites of outstanding and universal value.

Less well-known is the Representative List of the Intangible Cultural Heritage of Humanity, comprising cultural practices and intangible elements which demonstrate the diversity of a place's heritage. Nominations are put forward by states party to the 2003 Convention and decided on by a committee.

FOOD, AN EXPRESSION OF A COUNTRY, A PEOPLE

There has been strong citizen support for Singapore's hawker culture bid for inclusion into the list, which Prime Minister Lee Hsien Loong announced was to be proposed in his National Day Rally speech last week.

Food serves purposes besides physical sustenance, having a socio-cultural significance. Culinary customs vary widely worldwide and food can be a marker of identity, helping to define a country and culture. Local and ethnic foods too are seen as an expression of a place and people.

Food is central to identity at an ethnic and national level and has its own heritage, even though defining a national cuisine and determining ownership of national dishes are complicated by the myriad flavours and influences.

CONCERNS ABOUT HOMOGENISATION

Hawker fare in particular represents Singapore's multiracial and cosmopolitan population, and has a relatively long history. It is a source of affordable food, on which many rely, and hawker centres are democratic and inclusive spaces shared by people of all backgrounds.

Hawkers have clearly made a major contribution to Singapore's food culture in the past and the integral part they play in current everyday life makes them highly appropriate as a nomination. The fact that they are found elsewhere in Asia and beyond, albeit differing by locality, does not invalidate the UNESCO submission.

Indeed, there may be disagreement about what exactly constitutes these categories of food worth preserving in the UNESCO list, but they are often perceived to be at risk from multinational production and food service companies.

The activities of these businesses generate fears about homogenisation and the imposition of foreign tastes alongside damage to domestic enterprises.

Concerns have prompted endeavours globally to celebrate and conserve indigenous cuisines, although the local and global can co-exist. Globalisation has been shown to strengthen the desire to protect locally distinctive food cultures and the two interact in an ongoing process which is potentially constructive.

The UNESCO list itself makes fascinating reading and confirms the many forms taken by intangible cultural heritage, much of which is under threat in the modern era.

Hence attempts at formal recognition and guardianship so that the world's rich cultural heritage is available for the appreciation of future generations in a home state and more widely.

These ideas resonate in Singapore where analysis of eating and dining habits sheds light on the history of the country, its geography and contemporary society as well as political and economic systems.

Growing popular and official awareness of the hawker centre's vital role in Singapore are reflected in initiatives to sustain the trade, but there are uncertainties about what lies ahead. A successful listing might assist the campaign to ensure that hawkers have a future in light of acknowledged problems.

Skills are being lost as older practitioners retire without passing on their expertise and younger Singaporeans tend to shun the job, deterred by the working conditions and remuneration.

At the same time, there are grounds for optimism and young cooks are entering the sector in what the late Anthony Bourdain described as a "hip hawker" movement. Dining environments are also being updated with hawker centres designed to meet 21st century demands.

Admission into the list would underline the significance of hawkers and enhance their status, perhaps encouraging more to consider it as a career.

There are also implications for tourism given that food is a tourist attraction and a theme in tourism promotion. Eating out is an entertainment for visitors, affording insights into a society's culture and way of life.

NOT ENOUGH TO SAVE HAWKER CULTURE

Food can be a primary motivation where gastronomy and culinary tourism cover a spectrum of engagement from serious to the more casual. Whatever their position, many tourists are looking for authentic experiences and hawker centre food meets this need.

Singapore already has a reputation for street food, indicated by the featuring of hawker stalls in the Michelin Guide, but UNESCO listing might boost interest among outsiders and would be useful in Singapore Tourism Board's marketing.

The attitudes of some visitors, however, may be unaffected. The Intangible Cultural Heritage of Humanity is not as well publicised as the World Heritage List, selection for which can be a major stimulus for tourism development at destinations in a way exemplified by the Angor Wat in Cambodia.

The plan to propose hawker culture for UNESCO inscription is to be welcomed, yet clearly will not be enough to guarantee its continuation and other efforts should be maintained.

It should also be noted that food cultures, encompassing hawkers, constantly evolve as production and consumption patterns respond to internal and external factors. While they are a type of cultural heritage and part of a living tradition, hawkers cannot and should not be trapped by the past.

Modern hawkers must be allowed to keep up with the times, including raising prices in line with costs which seems to be a move resisted by patrons. Such increases should be accepted and may indeed be essential if hawking is to remain commercially viable.

In addition, younger practitioners should feel free to experiment and innovate as well as specialise in familiar dishes. New hawker centre models should be explored.

Hawking is not only a representation of intangible cultural heritage, but a vital aspect of contemporary life which is of practical relevance to hawkers and their customers.

Securing a balance between continuity, respecting the historical legacy, and change to meet the requirements of the present and future is a formidable challenge.

Joan Henderson is an Associate Professor at Nanyang Business School and specialises in tourism with a particular interest in heritage.

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Commentary: UNESCO listing may lift hawker culture but saving it is a different challenge

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The bid to list Singapore hawkers may help preserve hawker culture as a distinctive expression of Singapore's customs but continued efforts are needed to boost the hawker scene, says one observer. (Updated: ) Share this content SINGAPORE: What do traditional Mexican cuisine, Croatian gingerbread-making and Korean traditional kimchi-making have in common?

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This article depicts the cultural impact of globalisation as it depicts the melting pot of cuisines found in Singapore. This can be seen in the long queues formed by Singaporeans for hours just to get their hands on a burger from a famous fast food joint in the USA. This shows Singaporeans' growing appetite for different cuisines openness to Western products, which shows their favourable attitude towards the integration of different cultures and their products in Singapore.

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SINGAPORE - A popular burger chain from America is in town again, and fans eager to get a taste of the succulent meat patties turned up in droves hours before the pop-up store even opened on Wednesday morning.

An advertisement in a local newspaper on Tuesday had said the In-N-Out Burger pop-up store would start selling their famous burgers from 11am till 3pm at Timbre@Gillman - a restaurant and nightlife venue near Labrador Park.

But as early at 7.30am, queues were already beginning to form. When The Straits Times visited the scene at 9am, there were about 50 people in the queue. The number swelled to almost 100 by 9.45am.

Red wristbands, which entitled each customer to buy one burger, were distributed at about 9.30am.

Representatives giving out the bands said they will be giving them out until stocks run out, and said they did not know how many burgers they had.

Even the hot weather could not dampen the spirits of hungry fans in the queue. Most were seen clad in T-shirts and shorts or jeans, with some holding umbrellas, and appeared to be students on holiday or working adults on their day off.

"I last tried the burger in San Francisco about four to five years ago, and I really enjoyed the fries there. I heard they might be serving set meals at $7, which might come with the home-cut fries," Ms Kris Lim, 32, who was the first in line, told The Straits Times. The business owner started queuing at 7.30am.

Customers were eager to get their hands on at least one of the three burger flavours on offer - Double-double (a burger with two beef patties), Animal-Style (a burger with ingredients such as a mustard cooked beef patty) and Protein-Style (a burger wrapped in lettuce instead of a bun).

A burger costs between $3 and $5, while set meals range from $5 to $7. These include a burger, chips and a drink.

Known for fresh, made-to-order burgers, the family-run chain is famous for setting up stores on the West Coast of the United States. It was started in 1965, with the first outlet popping out in Baldwin Park, California.

Wednesday's pop-up store is the second the burger chain has held in Singapore. In July 2012, a similar store was set up in Boat Quay with the aim of finding out if it would be a good idea to open an eatery here.

Back then, all 300 wristbands were snapped up within five minutes. Those who had been unsuccessful in getting their hands on the red wristbands were seen offering up to $50 to other patrons just to get the chance to buy a burger.

Fans hoping to see the chain set up a permanent shop here may be disappointed. In an e-mail reply to The Straits Times on Wednesday, a spokesman said the chain does not have any immediate plans to open permanent restaurants in Singapore but "these special events will help us make future decisions".

With additional reporting by Chew Hui Min
audreyt@sph.com.sg

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Eager fans queue for In-N-Out burgers at pop-up store hours before opening

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SINGAPORE - A popular burger chain from America is in town again, and fans eager to get a taste of the succulent meat patties turned up in droves hours before the pop-up store even opened on Wednesday morning.. Read more at straitstimes.com.

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Globalisation has led to westernisation in many countries such as Singapore. This has resulted in the introduction of many new types of western culture in Singapore such as food joints. In the past, hawker centres were Singaporeans go-to option for a meal. However, due to the abundance of western food joints such as Carl's Jr. , McDonald's and KFC, Singaporeans would prefer them to the traditional hawker centres. This has caused a major depletion of hawker centres around Singapore and therefore, we are slowly losing our Singaporean culture due to westernisation. This article shows an empty hawker centre which the writer describes as a "ghost town". This could result in hawker centres becoming obsolete and a big loss in the Singapore culture due to globalisation.

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If we want to keep hawker culture alive, put our money where our mouths are

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Amid the recent debate over hawker centres run by social enterprises, it is clear that hawkers can be treated poorly by their operators. What is not so obvious is that we, the consumers, are also partly responsible for the plight of hawkers squeezed by rising costs.

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globalisation brings about both positive and negative impacts to the world. some of these benefits include the possibility of new jobs as well as a higher income for singaporeans. this news article tells us the positive impacts of globalisation in the perspective of PM lee. PM lee states that as globalisation takes place, when one serves in his own country, they end up being of service to other foreign countries due to globalisation. This can lead to more prospects for singaporeans and a higher income for singaporeans, and them being more economically prepared in the future.

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SINGAPORE - In some countries, globalisation is viewed as a monster that wrests jobs from workers.

But in Singapore, Prime Minister Lee Hsien Loong sees it as a creator of jobs and booster of workers' wages.

This is because as a globalised nation, "we can play a role which is servicing the region, which is servicing the world''.

In doing so, "we can have jobs in Singapore which are better paying for a wide range of our people," Mr Lee said in an interview with Australia's ABC Radio National on Saturday (June 10), the written transcript of which was released by the Prime Minister's Office.

The interview covered a range of issues, including the strategic power shifts in Asia, China's growing influence, the terrorism threat and how Singapore is preparing for the economy of the future.

While Mr Lee is confident that technology will generate jobs, "the question is what kind of jobs and will it be able to use the talents and meet the aspirations of our people?''.

PM Lee (right) in an interview with Australia's ABC Radio National on Saturday (June 10). PHOTO: MINISTRY OF COMMUNICATIONS AND INFORMATION

Also, "can we prepare our people for the jobs which we think they should be capable of doing?"

He did not think the answer lies in having the money to do it.

What's crucial, he said, are three factors.

One, the mindset that technology can make a big difference and a desire to make full use of it.

Two, there must be organisations that run efficiently, "not just automating your own way of doing things, you may have to restructure all together".

Three, the country must have people with "the ideas and technical know-how to make the projects happen".

This includes having the managers, leaders, promoters and people who may not be techies but "know what is snake oil and what is real'.

Mr Lee thinks Singapore is "some distance'' from such an environmentment and ethos, and getting there will require "a lot of work.

On the strategic shifts in Asia, he sees China's growth and influence in the region continuing to grow.

"We are happy to see China prospering, we are happy to see China playing a constructive and positive role in the region.

"We hope that this will be within an international framework where all countries can prosper, big and small, in a rules-based international order," he said.

"If that is the case, then it will be welcome and it will be positive.

"But it is quite hard to do because when you have a major shift in the strategic balance like this, it is easy to have anxieties, nervousness and pushbacks.

"I think that is something which China has to be conscious of and is conscious of."

Mr Lee sees the Belt and Road initiative as a constructive way for China to integrate with other countries.

Proposed by Chinese President Xi Jinping, the development strategy focuses on building connectivity and cooperation with China's neighbours.

The Prime Minister said Singapore supports the Belt and Road initiative as well as the Asian Infrastructure Investment Bank, another China-led project to support infrastructure building in the Asia Pacific region.

India is also growing, he noted. "It is still not as vibrant or as big as China is as an economy, but it has tremendous potential because its population is younger."

Like Australia, Singapore is adjusting to the strategic shift, he said and added: "No country can be an island unto itself or world unto itself. Not even the biggest country."

Mr Lee believes the US will continue to play an important role in the security of the region. "That is something which many countries benefit from and support in their own varying ways."

The new US administration under President Donald Trump is "still defining a new direction for itself", he said.

"We should work with it and hope they will be able to work something out which will be in the long-term interests of the US and the region, which will mean is good for Singapore and I think will be good for Australia," he added.

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Globalisation can create jobs and raise salaries for Singaporeans: PM Lee

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SINGAPORE - In some countries, globalisation is viewed as a monster that wrests jobs from workers. But in Singapore, Prime Minister Lee Hsien Loong sees it as a creator of jobs and booster of workers' wages. This is because as a globalised nation, "we can play a role which is servicing the region, which is servicing the world''.

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Globalisation has resulted us to be involved with many different cultures and practices apart from our own. This video shows how many appeal to other cultures but forget to uphold their own traditions.  Moreover it also shows us that we must learn to appreciate other cultural practices and traditions but at the same time be proud of our own culture instead of being ashamed of our own culture and trying to forget it.

https://www.todayonline.com/

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Globalization brings in many people of different races and religions along with their unique cultures and practices. Singapore's government on the other hand tries to create our unique Singaporean identity which can unite Singaporeans. Globalization has brought an influx of migrants, and this causes the Singaporean identity to falter as these migrants influence the ideas and actions of Singaporeans which slowly erodes the Singaporean identity.

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Question: When Singapore suddenly became independent in 1965, what did its leaders talk about incessantly?

Problems with Malaysia? Economic survival? Racial harmony?

All of the above?

Yes, but there was an underlying theme, a common thread binding them together.

You might not know it and it wasn't obvious at the time.

But looking back now, it is clear they were obsessed with the Singapore identity.

The founding leaders, especially Mr Lee Kuan Yew, talked non-stop about it - what sort of country it was and what it should become.

A Singapore that isn't clear or which does not have a national consensus on its identity will find it more difficult to overcome the challenges of a rapidly changing world. If we are not clear about who we are, how to decide what we want to do as a nation?

It dominated their speeches and shaped almost every aspect of Singapore's development, including the economy, defence, foreign relations and politics.

Then, when progress and development came and survival was no longer a pressing concern, they stopped talking about it.

And Singapore's identity became less clear, which is a problem.

But I am getting ahead of the story.

Why do I say identity was such a prominent subject in the early years?

You only have to read the speeches they made then.

This was typical, by Mr Lee in 1965:

"We made this country from nothing, from mudflats... But I say to you: Here we make the model multiracial society. This is not a country that belongs to any single community: It belongs to all of us... Over 100 years ago, this was a mudflat, swamp... Ten years from now, this will be a metropolis. Never fear!"

Another example: "Some people think that just because we are a small place, they can put the screws on us. It is not so easy... If they could have just squeezed us like an orange and squeezed the juice out, I think the juice would have been squeezed out of us... But it was a bit harder, wasn't it? It was more like the durian. You try and squeeze it, your hand gets hurt."

The Singapore identity they conceived was this: It was a newly independent country, vulnerable because it had no natural resources and was situated among hostile neighbours, with a multiracial people completely dependent on the outside world for a living. Even the water from its taps came from a foreign country. So it had to find a way of being open and relevant to the world, the people had to be exceptionally hard-working, organised and disciplined with a strong leadership. There was no other way. Work hard, stay united or perish.

Everything else flowed from this identity.

It wasn't just a matter of speech or an exercise in political imagination.

It shaped public policy in very concrete ways, in the way the economy was developed, in defence and security, foreign relations and politics.

Then, when Singapore became more developed and successful, the focus on identity disappeared.

Speeches by ministers and others today and for some time now are almost wholly focused on policies - what to do, and less about who we are or what we want to become as a people.

What has brought about this change?

Is identity no longer an important issue now that survival is not in question and Singapore has succeeded beyond many people's expectations?

Whatever the reason, I think the result is that Singaporeans are less clear about their identity as a nation.

Perhaps this is inevitable as Singapore society is no longer as homogeneous as it used to be, there are more interest groups, the class divide is growing and the Internet and social media have enabled people to assume multiple identities beyond the traditional categories of race, language and religion.

Globalisation, technological changes and immigration have accelerated these changes, especially in the last 15 years.

It is also more difficult today for the Government to prescribe a given identity and expect people to accept it willingly.

One example: Making Singapore into a global city comparable to London or New York with its lifestyle options attracting wealthy and highly skilled workers.

This might have been a possible vision for the city state to aspire to become given the many qualities Singapore possessed: a liveable city with a high level of public safety, respect for rule of law and excellent communication facilities.

But many Singaporeans would not have been able to identify with it and would feel out of place in it.

Indeed there was a political backlash when the number of foreigners working here increased rapidly as a result of the Government's overly liberal immigration policy in pursuit of that vision.

So, what is the identity Singaporeans would be comfortable with and which would define the Singapore they want now and in the future?

I believe the answer is less clear today than it was 52 years ago.

Experts who study the subject say identity is a difficult concept to grasp, that it is amorphous, fluid, changing, and always contested.

That was the view of many of them at a conference to discuss the issue which I attended last week.

People have multiple identities associated with their work, interests and social affiliations apart from their racial and religious identities.

But the experts also said a national identity can be empowering and inspirational, enabling a people to have a larger sense of purpose beyond their immediate concerns.

A Singapore that isn't clear or which does not have a national consensus on its identity will find it more difficult to overcome the challenges of a rapidly changing world.

If we are not clear about who we are, how to decide what we want to do as a nation?

This question is relevant in the economic sphere - about jobs and skills - as it is in politics - about the sort of society we want to aspire to become.

Identity isn't just a fuzzy notion to call up during feel-good moments.

It shapes policy and a country's approach to solving its problems, as it did in the early years of independence.

I hope there will be a deeper discussion on it, especially among younger Singaporeans, including on sensitive subjects such as race, language and culture.

Don't wait for another existential threat to the country to do it.
* The writer is also a senior fellow at the S. Rajaratnam School of International Studies, Nanyang Technological University

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Is Singapore's identity less clear today?

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Question: When Singapore suddenly became independent in 1965, what did its leaders talk about incessantly? Problems with Malaysia? Economic survival? Racial harmony? All of the above? Yes, but there was an underlying theme, a common thread binding them together. You might not know it and it wasn't obvious at the time.

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Globalization has been a major factor for an increase in diversity around the world. This article shows how globalization has integrated different cultures from different races
1. For example: “The mainland Chinese diners love these dishes, but they don’t see them as Chinese cuisine. To them, this is Singaporean food, and you will find them only in a speciality restaurant,” said Mr Justin Quek. This shows that globalization has brought different cultures together to form different yet unique dishes that can only be realized through the cultural impact of globalization.

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Singaporean dishes are a melting pot of influences

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Chicken rice. Bak kut teh. Hokkien mee. A Singaporean would identify these dishes as “Chinese food”, but try to look for these three dishes in China and you would be stumped.

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Globalization is a major factor for increased diversity around the world in many different countries. The article shows how globalization has allowed many different cuisines from different races combine into 1. For example the chicken rice bak kut teh and hokkien mee. “The mainland Chinese diners love these dishes, but they don’t see them as Chinese cuisine. To them, this is Singaporean food, and you will find them only in a speciality restaurant,” said Mr Justin Quek. This shows that through globalization cultures have come together thus the article is related to the cultural impact globalization.

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Singaporean dishes are a melting pot of influences

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Chicken rice. Bak kut teh. Hokkien mee. A Singaporean would identify these dishes as “Chinese food”, but try to look for these three dishes in China and you would be stumped.

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SEATTLE - A Muslim family sits across from me in a cafe, in a largely Muslim Asian country. An older woman shyly hunches over, desperately trying to avoid eye contact with the giant-screen TV blazing loud music on MTV. The scantily dressed presenter introduces her "top song" for the week. Beyonce, dressed in very little, annoyingly reiterates that she is a "single lady."

The old woman's son is mesmerized by what he sees. He pays no attention to his mother, young wife or even his own son who wreaks havoc in the coffee shop. The man's T-shirt reads: "What the f**k are you looking at?"

Respecting the message on his T-shirt, I try to keep to myself, but find it increasingly difficult. The wife is completely covered, all but her face.

The contradictions are ample, overwhelming even. The attire of the family, the attitude of the ladies and even of the man with the provocative T-shirt are all signs of the cultural schizophrenia that permeates many societies in the so-called Third World. It's a side effect of globalization that few wish to talk about.

It's almost always about trade, foreign investment, capital flow and all the rest. But what about culture, identity, traditions and ways of life; do these things amount to anything?

True, globalization has various manifestations. If viewed strictly from economic terms, then the debate delves into trade barriers, protectionism and tariffs. Powerful countries demand that smaller countries break down all trade barriers, while maintaining a level of protectionism over their own. Smaller countries, knowing that they cannot do much to hide from the hegemonic nature of globalization, form their own economic clubs, hoping to negotiate fairer deals. And the economic tug of war continues, between diplomacy and threats, dialogue and arm twisting.

This is the side of globalization with which most of us are familiar. But there is another side of globalization, one that is similarly detrimental to some countries, and profitable to others: cultural globalization - not necessarily the domination of a specific culture, in this case Western culture, over all the rest - but rather the unbridgeable disadvantage of poorer countries, who lack the means to withstand the unmitigated takeover of their traditional ways of life by the dazzling, well-packaged and branded "culture" imparted upon them around the clock.

What audiences watch, read and listen to in most countries outside the Western hemisphere is not truly Western culture in the strict definition of the term, of course. It's a selective brand of a culture, a reductionist presentation of art, entertainment, news, and so on, as platforms to promote ideas that would ultimately sell products.

For the dwarfed representation of Western culture, it's all about things, tangible material values that can be obtained by that simple and final act of pulling out one's credit card. To sell a product, however, media also sell ideas, often one-sided, and create unjustifiable fascinations with ways of life that hardly represent natural progression for many vanishing cultures and communities around the world.

Recently in some Gulf country, a few Turkish teenagers turned an Internet cafe into a shouting match as they engaged one another in some violent computer game. I desperately tried to mind my own business, but their shrieks of victory and defeat were deafening. "Kill the terrorists," one of them yelled in English, with a thick Turkish accent. The "Rs" in "terrorists" rolled over his tongue so unnaturally. For a moment, he was an "American," killing "terrorists," who, bizarrely, looked more Turkish than American. As I walked out, I glanced at the screen. Among the rubble, there was a mosque, or what was left of it. The young Turkish Muslim was congratulated by his friends for his handy work.

There is nothing wrong with exchanges of ideas, of course. Cultural interactions are historically responsible for much of the great advancements and evolution in art, science, language, even food and much more. But, prior to globalization, cultural influences were introduced at much slower speed. It allowed societies, big and small, to reflect, consider, and adjust to these unique notions over time. But the globalization of the media is unfair. It gives no chance for mulling anything over, for determining the benefits or the harms, for any sort of value analysis. News, music and even pornography are beamed directly to all sorts of screens and gadgets. When Beyonce sings she is a "single lady," the whole world must know, instantly. This may sound like a harmless act, but the cultural contradictions eventually morph into conflicts and clashes, in figurative and real senses.

More, it makes little sense, for example, that Asian audiences are consumers of Fox News and Sky News, while both are regarded as rightwing media platforms in their original markets. And what can Nepali television, for example, do to control media moguls and morphing media empires all around? Young people grow, defining themselves according to someone else's standards, thus the Turkish teenager, temporarily adopting the role of the "American," blows up his own mosque.

Globalization is not a fair game, of course. Those with giant economies get the lion's share of the "collective" decision-making. Those with more money and global outlook tend to have influential media, also with global outlook. In both scenarios, small countries are lost between desperately trying to negotiate a better economic standing for themselves, while hopelessly trying to maintain their cultural identity, which defined their people, generation after generation throughout history.

The Muslim family eventually left the coffee shop. The husband watched MTV throughout his stay; the young wife clicked endlessly on her iPhone, and the older woman glanced at the TV from time to time, then quickly looked the other way. One is certain that a few years ago, that family would have enjoyed an entirely different experience. Alas, a few years from today, they might not even sit at the same table.

Ramzy Baroud ( www.ramzybaroud.net) is an author and editor of PalestineChronicle.com.

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Globalization: a culture killer | The Japan Times

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SEATTLE - A Muslim family sits across from me in a cafe, in a largely Muslim Asian country. An older woman shyly hunches over, desperately trying to avoid eye contact with the giant-screen TV blazing loud music on MTV. The scantily dressed presenter introduces her "top song" for the week.

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In Singapore, where we boast about our multiculturalism, it is worrying that most of Singapore's public signs do not include the official languages of Singapore. The significance of having multilingual signs is that it would expose Singaporeans to their mother tongues in their daily lives and affirm their status in Singapore as a multicultural society.

The article highlighted how about 40% of the 36 signs they surveyed at memorials, national monuments, tourist attractions and public institutions did not have all four official languages. This shows that Singapore is becoming more homogenised in its language use, neglecting our cultural diversity, making Singapore a more uninteresting place.

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Public signs that don't carry all four official languages fuel concerns for cultural diversity

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Given that the use of mother tongue languages is on the decline, encouraging the use of all four languages on these signs sends a strong signal of Singapore's commitment to preserving linguistic diversity, some experts said. Read more at straitstimes.com.

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The article shows how globalization has impacted Singapore's culture by the hybridization of dishes in Singapore. This can be seen in "mee goreng, a dish often cooked by Indian-Muslim hawkers, uses noodles that are a distinctly Chinese ingredient. Mee rebus is considered a Malay dish, but dark soy sauce is used in it. Conversely, Hokkien mee incorporates sambal chilli from the Malays." This shows that due to globalization has caused the different cultural backgrounds, such as Chinese, Malay and Indian, in Singapore to mix forming new culture that cannot be found anywhere else. Taking the examples of these dishes, we would not be able to find it in any other country. Hence, this shows that globalization has caused the hybridization of culture.

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Singaporean dishes are a melting pot of influences

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Chicken rice. Bak kut teh. Hokkien mee. A Singaporean would identify these dishes as “Chinese food”, but try to look for these three dishes in China and you would be stumped.

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Globalisation has led to hybridisation of Western cultures and Singaporean cultures in Singapore. This article clearly highlights this fact as McDonald, a Multi National Corporation (MNC) created a burger that appeals to Singaporeans' taste bud. It is a fusion of a burger, western delicacy and the Nasi Lemak, Singapore's national dish. This shows that globalisation has impacted Singapore and its culture, in this case, in a form of hybridisation, which can sustain the Singapore culture in times to come.

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Globalisation has led to the misunderstanding of cultures, especially food. Because of globalisation, Western cultures become exposed to Eastern practices and vice-versa. However, this blending of foreign gastronomies has led to the inability to identify its true origin and the correct manner of preparation. As a result, the dish loses its authenticity as it is adapted to fit the taste of foreigners instead. This has lead to the conflict between foreigners and locals. This can be seen in not just food, but almost all cultural practice

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KUALA LUMPUR: When MasterChef UK contestant Zaleha Kadir Olpin was told her chicken rendang should have been crispy, it sparked a storm of criticism halfway across the globe as Malaysians took to social media to slam the judges' ignorance.

Even Malaysia's leaders weighed in. Prime Minister Najib Razak tweeted on Tuesday (Apr 3): "Who eats chicken rendang with 'crispy chicken'?"

Foreign Minister Anifah Aman, meanwhile, wrote on Facebook: "It is amusing when foreigners try to teach Malaysians about their own traditional foods. I wonder if this is a form of 'whitesplaining' that you hear about on social media."

Also joining the fray was former Malaysia Prime Minister Dr Mahathir Mohamad, who asked on Twitter if the judges were "confusing rendang chicken with KFC".

Malaysia-born Ms Zaleha had prepared chicken rendang to go with nasi lemak, but judges John Torode and Gregg Wallace were not happy with the dish and she was eliminated from the competition last week.

"I like the rendang flavour, there's a coconut sweetness. However, the chicken skin isn't crispy. It can't be eaten and all the sauce is on the skin so I can't eat it," Mr Wallace was reported to have complained.

Mr Torode also called Ms Zaleha's dish a "mistake" and that the chicken had not "cooked down" enough to become "lovely and soft".

On Twitter, one Malaysian wrote: "God, give me the confidence of a white man who believes he knows how to make a Malaysian dish better than a Malaysian woman."

A Facebook page "Justice for Chicken Rendang" has also been set up to collect signatures for a petition demanding an apology from the two judges.

It wasn't just Malaysians. Indonesians and Singaporeans, too, have criticised the judges amid the bubbling controversy.

One social media user wrote: "To the judges of MasterChef UK, I'm from Singapore. Singapore is a mix of eastern and western culture. As much as I love western cuisine, I also love Asian cuisine. Your decision demonstrates that you lack of knowledge of Asian cuisine. Chicken rendang is not supposed to be crispy."

Also coming to Ms Zaleha's defence was Malaysian celebrity Chef Wan. In an Instagram post, the popular chef and television host said Ms Zaleha was eliminated "due to the wrong reason" and that the two judges had "embarrassed Zaleha" and "ruined her participation".

Chef Wan also called on Mr Torode and Mr Wallace to bring Ms Zaleha back into the competition and "sincerely apologise" to her in public.

The British High Commissioner to Malaysia also said her piece.

"It is never crispy and should also not be confused with the fried chicken sometimes served with nasi lemak," tweeted Vicki Treadell.

In an Instagram post last week, Ms Zaleha said she was "gutted" to have been eliminated from the show, adding that she stood by her traditional way of cooking nasi lemak.

Responding to the barrage of criticism, Mr Torode tweeted: "Maybe Rendang is Indonesian!! Love this!! Brilliant how excited you are all getting ... Namaste."

However, his response only served to stoke the flames further, with many questioning his use of "Namaste", a greeting used in India.

A Twitter user responded: "Trying to make Malaysians and Indonesians fight over the rendang? No, we will unite instead."

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'Crispy' chicken rendang? Malaysians roast MasterChef UK judges over criticism of dish

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(Updated: ) Share on Facebook Share on Twitter Share via E-Mail KUALA LUMPUR: When MasterChef UK contestant Zaleha Kadir Olpin was told her chicken rendang should have been crispy, it sparked a storm of criticism halfway across the globe as Malaysians took to social media to slam the judges' ignorance.

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Globalization has enabled cultural tradition in many forms to be known all across the globe. In this news, the teenager girl wore a cheongsam dress, which is one of Chinese culture to a prom. Many see this as cultural appropriation as a larger culture captures aspects of other smaller cultures. Opponents believe that the dress loses its intrinsic value. However, proponents feel that the wearing of other culture's dress represents how united the world has become. Hence, this shows that the cultural impact has brought tensions among global citizens.

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SALT LAKE CITY, UTAH - An American high school student's prom pictures have unwittingly sparked a "cultural appropriation" debate on social media, British broadcaster BBC reported on Monday (April 30).

On April 23, 18-year-old Twitter user Keziah, who is not Chinese, posted pictures of herself wearing a cheongsam, or qipao - a traditional Chinese dress - for her prom last week.

The debate began when Twitter user Jeremy Lam tweeted a response to her post: "My culture is NOT your... prom dress", accusing Ms Keziah of "cultural appropriation", which can be described as the adoption of minority cultures, typically by dominant cultures.

Since the online furore started, Mr Lam's post has garnered more than 41,000 retweets and more than 177,000 likes on Twitter. On the other hand, Ms Keziah's original tweet has generated more than 5,000 retweets and more than 84,000 likes.

Over the weekend, tens of thousands of other Twitter users have come out both in support and criticism over the concept of cultural appropriation.

Many users responded in support of Mr Lam, who explained in a lengthy Twitter thread why he found the photos troubling: "The qipao was originally a loose dress/garment without shape, made for Chinese women to clean the house and do other domestic chores with. It was then altered and embroidered as a beautiful form-fitting outfit to wear (publicly), which Chinese women were not allowed to do at during the times of extreme patriarchal oppression."

"In a time where Asian women were silenced they were able to create not only a piece of art but a symbol of activism. This piece of clothing embraced femininity, confidence and gender equality through its beautiful, eye-catching appearance," he added.

"The style was then spread throughout Asia as a beautiful garment and sign of women's liberation."

"I'm proud of my culture, including the extreme barriers marginalised people within that culture have had to overcome those obstacles. For it to simply be subject to American consumerism and cater to a white audience is parallel to colonial ideology."

However, after some commenters suggested Ms Keziah should remove the pictures, she refused and also took to Twitter to explain her decision.

"To everyone causing so much negativity: I mean no disrespect to the Chinese culture," she wrote. "I'm simply showing my appreciation to their culture. I'm not deleting my post because I've done nothing but show my love for the culture. It's a... dress. And it's beautiful."

As the debate grew, social media users on both sides of the argument weighed in.

"This isn't ok," one social media user wrote. "I wouldn't wear traditional Korean, Japanese or any other traditional dress and I'm Asian... There's a lot of history behind these clothes."

"If you 'appreciate' and 'love' our culture, you'd know it's a traditional gown," another wrote. "Yet you claim 'it's just a dress'... What you said shows no appreciation but shows plenty of appropriation."

But there are also others who came out in support of Ms Keziah, encouraging her to "stay strong".

"You look gorgeous and the dress is stunning," one user tweeted. "What a wonderful world we live in where we can share culture and dress in special design and style from across the world representing the culture of Earth and the art of humanity."

"Just ignore all these sensitive... people, this is America, where various cultures come together. There's absolutely nothing wrong with wearing a dress you thought was beautiful," another user said.

"Hold your head high, you have no responsibility to answer for anything. BTW you and your dress, both looked so beautiful. Stay strong."

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My culture is not your prom dress: US teen's qipao sparks 'cultural appropriation' row on Twitter

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SALT LAKE CITY, UTAH - An American high school student's prom pictures have unwittingly sparked a "cultural appropriation" debate on social media, British broadcaster BBC reported on Monday (April 30). On April 23, 18-year-old Twitter user Keziah, who is not Chinese, posted pictures of herself wearing a cheongsam, or qipao - a traditional Chinese dress - for her prom last week.