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4 Essay Questions

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4 essay Questions

Question 1

There is evidence that supports the claim that organic products are more expensive

compared to processed foods or those with pesticides, creating a situation where "Better Health

for the Well-Off" may occur. Several studies and course readings back this statement. The higher

cost of organic food can be attributed to their production methods, which avoid synthetic

pesticides and prioritize sustainability. This price difference can present a challenge in acce-

ssibility, particularly for low-income families who may struggle to afford these healthier options.

One relevant study by Dibsdall et al. (2019) found that organic foods tend to have a higher price

tag than conventional alternatives, potentially limiting access for individuals and families with

lower incomes.

Additionally, there is a well-documented connection between low-income families and

poorer health resulting from exposure to industrial pollution. Environmental justice literature

emphasizes how marginalized communities often bear the burden of ecological hazards due to

housing location and limited job opportunities (Bullard, 2018). Moreover, Philip James

McBride's research (2021) has shed light on the disparity in exposure to environmental pollutants

based on socioeconomic factors, highlighting the link between occupation and pollutant

exposure.

To address the disparity in food quality, we can consider a combination of governmental

intervention and community-based initiatives. Some policy recommendations could help make

organic foods more accessible to underserved areas: subsidies for organic farming and tax

incentives for grocery stores to offer affordable organic options. Furthermore, educating low-
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income communities about the benefits of organic and healthy eating through targeted campaigns

would be beneficial. Addressing housing quality and job opportunities for low-income families is

also crucial. Advocating for improved housing conditions and policies to reduce industrial

pollution in marginalized neighborhoods are essential steps. This proposal should target

government agencies, nonprofit organizations, and community leaders who can collaborate to

implement systemic changes that promote better access to healthier food options and improve

overall well-being for low-income families.

Question 2

The definitions of overweight and obesity can vary depending on the source and context.

The government commonly uses body mass index (BMI) to categorize individuals in the United

States. According to the Centers for Disease Control and Prevention (CDC), a BMI of 25 to 29.9

is considered overweight, while a BMI of 30 or higher is classified as obesity (Yusuf et al.,

2020). These medical and public health perspectives shape these definitions. However, it is

essential to note that societal perceptions of obesity are more complex and influenced by cultural

and societal factors. They go beyond BMI measurements and encompass stigmatization,

discrimination, and stereotypes associated with larger bodies. Unfortunately, obese individuals

often face negative stereotypes that portray them as lazy, lacking self-control, or morally inferior,

perpetuating harmful societal biases.

Plus-size clothing typically starts at size 14 for women and XL for men, reflecting the

need for clothing designed for more significant body types. However, this designation also

reinforces societal norms prioritizing a slim body type. In media portrayals, overweight

characters are often depicted negatively, perpetuating stereotypes (Puhl & King, 2019). In weight

loss narratives, they are usually portrayed as comedic relief, socially awkward, or "before"
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figures. Research shows that overweight individuals face biases in various areas of life, such as

hiring, salary distribution, and medical care, which can negatively impact their overall well-

being and opportunities (Puhl & King, 2019). They may also experience verbal abuse and

reduced opportunities due to their weight. This discrimination can lead to low self-esteem,

anxiety, depression, and other detrimental mental health outcomes.

Question 3

Supporters of International Fusion Cuisine believe that it has the power to celebrate

diversity and promote cultural exchange, ultimately leading to a more inclusive and

interconnected world. This perspective aligns with the notion that cultural hegemony perpetuates

unequal power distribution, as Ramel (2020) stated. Through fusion cuisine, traditionally

marginalized cultures such as Ethiopian can gain recognition and influence in the culinary realm.

By blending Ethiopian and Scandinavian cooking techniques, Samuelson's innovative approach

could introduce Ethiopian flavors into the mainstream culinary scene, breaking away from

Western dominance in food traditions. Some critics worry that fusion cuisine can water down the

true essence of traditional dishes, resulting in cultural appropriation. They argue that Samuelson's

fusion approach might oversimplify or distort Ethiopian and Scandinavian cuisines to create a

more appealing and marketable product (Katz & Katz, 2014). This commercialization can further

reinforce power imbalances by profiting from appropriating the culinary heritage of less

dominant cultures, which aligns with concerns raised by hegemony theory.

However, critics of International Fusion Cuisine argue that it can erase unique culinary

traditions. They believe that when fusion becomes widespread, it can overshadow the original

cuisines and cause the cultural heritage of "less powerful" cultures to disappear. This perspective

aligns with the hegemony theory, which suggests that dominant cultures can control marginalized
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ones, even in their culinary practices (Ramel, 2020). Advocates of fusion cuisine argue that it has

the potential to preserve and revive culinary traditions by making them applicable in modern

contexts. By incorporating and combining elements from various traditions, chefs like

Samuelson can craft dishes that reintroduce people to the allure of less familiar cuisines (Katz &

Katz, 2014). This approach ultimately empowers these cultures and safeguards their culinary

heritage, aligning with the idea that fusion can be a means for cultural enrichment rather than

domination.

Question 4

According to Harris and other researchers, our food preferences, including the choice to

eat certain animals or insects, are influenced by cultural and ecological factors. In his book

"Good to Eat," Harris argues that the immediate availability of food has a significant impact on

our preferences (Bertola, 2016). For example, Europeans and Americans may find insects

repulsive due to their lack of exposure to traditional diets and limited availability. Conversely,

indigenous communities in South America and Madagascar consider insects delicious because

they have been a staple in their diets for generations and are abundant in their environments.

According to Harris, hunting and preparing insects as a food source is less cost-effective

compared to more commonly consumed animals like mammals and medium-sized vertebrates

(Bertola, 2016). The diet could be more economically advantageous in societies with alternative

protein, fats, and energy sources from larger animals, including insects. Additionally, cultural

perceptions associating insects with dirtiness and disease contribute to their exclusion from

specific diets. Although most insects spend their lives outdoors feeding on plants, the belief

persists that consuming them is unhealthy due to this association with dirt.
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When it comes to people eating, the reasons behind it are intricate, involving ecological

factors. Throughout history, cannibalism has been practised in societies. This can be attributed to

a combination of factors such as warfare, rituals and scarcity of resources (Lindenbaum, 2004).

The significance and symbolism attached to cannibalism differ across societies and periods.

Experts like Harris put forth the hypothesis that food preferences, including eating people or

insects, are influenced by both ecological factors. The availability of foods, economic

considerations and cultural beliefs all shape the patterns observed in societies.
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References

Question 1

Bullard, R. D. (2018). Dumping in Dixie Race, Class, and Environmental Quality. Routledge.

Dibsdall, L., Lambert, N., Bobbin, R., & Frewer, L. (2019). Low-income consumers’ attitudes

and behaviour towards access, availability and motivation to eat fruit and vegetables.

Public Health Nutrition, 6(2), 159–168. https://doi.org/10.1079/phn2002412

Philip James McBride. (2021). Examining the Influence of Socio-economic Status, Area Level

Deprivation and Exposure to Air Pollution on Asthma in Childhood in England.

Question 2

Puhl, R. M., & King, K. M. (2019). Weight discrimination and bullying. Best Practice &

Research Clinical Endocrinology & Metabolism, 27(2), 117–127.

https://doi.org/10.1016/j.beem.2012.12.002

Yusuf, Z. I., Dongarwar, D., Yusuf, R. A., Bell, M., Harris, T., & Salihu, H. M. (2020). Social

Determinants of Overweight and Obesity Among Children in the United States.

International Journal of Maternal and Child Health and AIDS, 9(1), 22–33.

https://doi.org/10.21106/ijma.337

Question 3

Katz, R., & Katz, E. (2014). Evaluating culture: World music and fusion food. International

Journal of Cultural Studies, 18(2), 155–165. https://doi.org/10.1177/1367877914554539

Ramel, F. (2020, December 9). Competition for Global Hegemony. Brill.com; Brill.

https://brill.com/downloadpdf/book/9789004438026/BP000027.pdf
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Question 4

Bertola, M. (2016, September 19). Good to eat - Marvin Harris. Entomofago.

https://www.entomofago.eu/en/2016/09/19/buono-da-mangiare-marvin-harris/

Lindenbaum, S. (2004). Thinking about Cannibalism. Annual Review of Anthropology, 33, 475–

498. https://www.jstor.org/stable/25064862