Sep 24
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Globalization of Food and the End of Grandma’s Traditional Recipe

Gregory Katsas
Sociology Professor
School of Liberal Arts and Science

When: Monday, December 7, 15:00 – 15:50

Where: DEREE Faculty Lounge

Organized by: Faculty Research Seminars 2015-16 Series

 


As the production of food is increasingly the outcome of a long and complicated global chain, the image of locally produced and locally consumed food is quickly declining. This leads to the conclusion that globalization of food is dangerous on economic, environmental and cultural grounds. The reaction to this perceived danger is the movement toward locavorism (consuming exclusively locally produced food). However, locavorism by no means is the main way that people get their food. Instead, there is more globalization of food, a trend that can be explained through the application of George Ritzer’s argument of “McDonaldization of Society.” The presentation applies the concept in the globalization of food by discussing its major dimensions: homogenization, hybridization, domestication and resilience. The paper closes with an application of the above on ethnic food and its transformation through cultural changes, re-definitions of authenticity and the constant quest for meaning in other cultures.

Gregory Katsas

Dr. Katsas received a Bachelor’s degree in Behavioral Sciences from Drew University and a Master’s and Ph.D. degree in Sociology from Fordham University. He deeply enjoys teaching and he participates in conferences in Greece and abroad, has published in Sociology and the scholarship of teaching & learning, and organizes an annual international Sociology conference in Athens. In addition, he is the Director of Student Academic Support Services, which provides academic skill development for DEREE students. In his leisure time he enjoys photography.