Diversity in the UK: The Food Perspective

By Delia Ojinnaka.

Published by The Diversity Collection

Format Price
Article: Print $US10.00
Article: Electronic $US5.00

The United Kingdom (UK) is at the forefront of diversity with its very multi racial, cultural and religious communities. The UK has now, an extended meaning; the United Kingdom of race, creed, culture and food. UK cities such as London, Birmingham and Bradford are so diverse that, at a glance, recognition of a tourist is often impossible. A discussion of real life issues of diversity will be somewhat incomplete without a consideration of the roles of food and the food industry. The central position of food in the society cannot be disputed; it goes back to the very beginning of time. The daily bread is a familiar expression hence the significance of food in the dynamics of diversity and globalisation. This is evidenced in the extensive assortment of fresh produce and processed food available in the UK supermarkets and markets from all corners of the world. A further support is provided by the catering industry; Indian cuisines, American super grills, halal and kosher food businesses sit side by side in harmony. Freedom of choice, curiosity and inclusiveness are more obvious than segregation. However partial cohesion and exclusiveness are apparent. There is so much variety of people as food; hence the communities exist as a fruit cocktail, a localisation with minimum cohesion, albeit harmonious. The extent of diversity in relation to food and its impact was studied in two London boroughs; Lewisham an inner city borough and Enfield in the suburbs. This paper offers a glimpse of diversity and globalisation enhancement through food and the food industry. It also seeks to challenge the myth of diversity.

Keywords: Food Diversity, Globalisation, Consumer Preference

International Journal of Diversity in Organizations, Communities and Nations, Volume 7, Issue 3, pp.121-130. Article: Print (Spiral Bound). Article: Electronic (PDF File; 563.909KB).

Dr. Delia Ojinnaka

Senior Lecturer, Applied Science, Faculty of Engineering, Science and the Built Environment, London South Bank University, London SE1 AA, London South Bank University, London, UK

I have over 20 years experience in teaching food science and related subjects at various levels (HNC to MSc). I have taught for nearly thirteen years at London South Bank University. I have been the unit leader for the food legislation, advanced food composition and analysis units since 1994. These units are central to the immensely successful MSc Food Control and Safety course at London South Bank University. I am currently the course director for MSc Food Safety and Control. My other specialist teaching subjects are food biochemistry, food analysis and food rheology. I supervise about 8 undergraduate and 4 MSc projects every year. The topics vary from food choice to food analysis. I have some publications on characterization of food biopolymers. I am a graduate of Kings College, London (BSc), Leeds University (MSc) and Cranfield University (PhD). I am also a fellow of the Institute of Food Science and Technology, UK and a chartered scientist.

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