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The culture of food

Health Matters
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IN many cultures, there is a special delicacy or food which the natives believe can cure an individual or benefit him or her in some way.

Of course to be healthy, one should eat healthy food and lead a healthy lifestyle. However, in some cultures, certain food is eaten for its “cultural aspect.”

Food culture revolves around one’s ethnic heritage and environment. On an island, fish is part of the diet while people in places with a four-season weather usually rely on red meat for food.

The staple food items on most islands of Micronesia include taro, breadfruit, banana, coconut, pig, chicken, and seafood.

In China, Reuters’ Aly Song's reported recently that the Asian nation’s appetite for wildlife is likely to survive the novel coronavirus which was transmitted between animals and people.

“China temporarily shut down its wildlife market which is also warning that eating animals posed a threat to public health and safety,” Song said. However, “that may not be enough to change tastes or attitudes that are deeply rooted in the country's culture and history.”

An NMI resident interviewed by this writer said many local people today still enjoy certain food items cherished by her ancestors. For example, Fritada or blood stew with internal organs of pigs, cattle, or deer cooked in fat remains a favorite dish for many locals.

But because of new diseases like Covid-19, another local resident told this writer: “I have become more careful with eating or cooking meat.”


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