Globalization In Food In Indonesia

1 GEOGRAPHIC SETTING AND ENVIRONMENT

The Republic of Indonesia consists of five large islands and thousands of smaller islands (about 6,000 of which are inhabited), with a total area of 1,919,440 square kilometers (741,100 square miles). The country's soil and climate support a number of agricultural crops, with sugar being the largest commercial crop. Indonesia is the world's third largest producer of coffee (after Brazil and Colombia), the the second-largest producer of palm oil (after Malaysia). Rice production increased during the 1980s and 1990s. Because of improved agricultural techniques, Indonesia now grows almost enough rice to meet the country's demands. However, the unrestricted use of fertilizers and pesticides has also resulted in significant damage to the environment.

2 HISTORY AND FOOD

Indonesia's 17,508 islands have attracted traders, pirates, and adventurers from all over the world throughout its history. Located among ancient trading routes and rich with botanical resources, these remote islands quickly became a global interest. Spices were valued not only for their flavor, but also for their ability to disguise spoiled foods, freshen breath, and remedy health problems. Though eastern Indonesia's "Spice Islands" received most of the attention, the country's cuisine, as a whole, developed largely as a result of spice-seeking immigrants.
Rice, the country's staple food, dates back as early as 2300 B.C. Ancient meals consisted of fish, fruits, and vegetables, including bananas, yams, coconut, and sugar cane. Trade with the Chinese, which

first began around 2000 B.C., influenced Indonesian cuisine and is still evident through the use of tea, noodles, cabbage, mustard, soybeans, and the method of stir-frying. The Chinese dish, nasi goreng (fried rice), is one of Indonesia's national dishes.
By 100 A.D., curries (spicy sauces), cucumbers, onions, mangoes, and eggplant were brought over by traders and Hindu missionaries from India. Ginger, cumin, cardamom, coriander, and fennel were also introduced, adding to the wide variety of spices. Around the 1400s, Muslims from the Middle East began incorporating goat and lamb dishes into the Indonesian diet, as well as yogurt-based sauces (though coconut milk is now used in its place).

The Portuguese were the first Europeans to significantly affect Indonesian cuisine. They took control of trade routes to and from the islands, bringing with them cassava (a tropical root crop) and sweet potatoes. Cauliflower, cabbage, and turnips were brought to the islands about a century later by the powerful Dutch East Indies Company, which gained control of the trading routes. Though the Spanish contributed peanuts, tomatoes, corn, and the widely popular chili pepper, they were unable to defeat the Dutch, who ruled until the mid-1900s.

Nasi Goreng (Fried Rice)

Ingredients

• 1½ cups cooked and cooled long grain rice
• 3 Tablespoons vegetable oil, for frying
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed and finely chopped
• 2 teaspoons chili powder
• 2 teaspoons dark soy sauce
• Pinch of dark brown sugar
• Pinch of salt and freshly ground pepper

Procedure

1. After preparing the rice, heat the oil in a wok or saucepan and add the onion, garlic, and chili powder.
2. Add the rice, soy sauce, and sugar and adjust the seasoning with salt and pepper, to taste.
3. Combine and stir well, cooking for 5 to 6 minutes.
4. If the mixture becomes too dry, add some water, or even a beaten egg.
5. Remove from the heat and serve on a large plate.
6. Garnish as desired.

Makes 4 servings.

Kelapa Susu (Coconut Milk)

Ingredients

• 1 cup dried coconut
• 2 cups warm water

Coconut milk is an essential cooking ingredient in Indonesian cuisine.

EPD Photos

Procedure

1. Place the coconut in a pan and cover with the water.
2. Allow to soak for 20 minutes and then squeeze the coconut very hard to produce a milky liquid.
3. When the coconut milk has been added to a dish, it will need to be constantly stirred at first to avoid separation.

Rujak (Spicy Fruit Salad)

Rujak is considered Indonesia's national salad.

Ingredients

• 1 medium-sized can pineapple chunks
• 2 bananas, peeled and chopped
• 3 green apples, peeled and chopped
• 1 small cucumber, peeled and sliced

Harvesting rice is labor intensive, but Indonesia now produces almost enough rice to feed its population.

Cory Langley

Dressing:

• 1 teaspoon chili powder
• 1 Tablespoon dark soy sauce
• ½ cup dark brown sugar
• 2 Tablespoons lime (or lemon) juice

Procedure

1. Place all fruits and vegetables into a bowl and mix thoroughly.
2. In a separate bowl, combine dressing ingredients.
3. Pour the dressing over the fruits and vegetables. Chill before serving.

Serves 4 to 6.

3 FOODS OF THE INDONESIANS

The combination of geographic and cultural diversity in Indonesia has resulted in one of the most unique cuisines in the world. Although meals are generally simple, the plentiful use of various roots, spices, grasses, and leaves adds zest to most dishes. The common use of the chili pepper may mislead some to believe that all Indonesian dishes are spicy and hot. On the contrary, the most widely used spices are coriander (which has a faint orange flavor), cumin, and ginger, all relatively mild spices. In addition, most Indonesian food is prepared with contrasting flavors, such as a spicy sweet or hot sauce served over a bed of plain white rice, a popular meal throughout the country.
Rice is Indonesia's most important staple food. It normally accompany every meal and is often the main ingredient for desserts and beverages. The two most common types are nasi putih (long-grain white rice) and nasi ketan (glutinous rice), a rice that is most often used to make cakes, snacks, and other sweet treats. Those who cannot afford rice, or who live in a region with poor soil or low rainfall, must rely on an alternative staple, such as yams or soybeans. The reliable abundance of seafood across the country can also bring relief to hungry families. Most social classes, however, can afford drinks sold at warungs (street-lined food stalls) and kaki lima (food carts), including fruity refreshments and sugar- and cream-filled teas.
The most common method for preparing food is frying, though grilling, simmering, steaming, and even stewing (most often with coconut milk) are also popular. Some of the most commonly fried items are bumbu (basic spice paste), which frequently accompanies rice, and various meats such as chicken, goat, or beef. The final preparation for many meals consists of adding coconut milk, an essential cooking ingredient and a thickener for many sauces.
For as many similarities that exist across the islands, there are just as many regional differences. Bali, the most widely recognized Indonesian island, is home to cooked duck and babi guling (pig). Minahasa enjoys mice and dog, and the Sundanese of West Java prefer their meat or fish cooked in the blood of buffalo or pig. Most Indonesians also enjoy durian , an oval, football-sized fruit, although many Westerners consider its smell to be foul and unappetizing.

Uli Petataws (Sweet Potato Fritters)

Ingredients

• 1 pound sweet potatoes
• ½ cup coconut, grated
• ½ teaspoon vanilla extract
• ½ teaspoon salt
• 2 Tablespoons packed brown sugar

Procedure

1. Scrub sweet potatoes, place them in a large saucepan. Cover with water and boil until soft (about 20 to 30 minutes). Drain and allow to cool.
2. When cool enough to handle, peel and mash the potatoes in a mixing bowl. Add in coconut, vanilla, and salt and mix thoroughly.
3. Preheat oven to 450°F.
4. Shape about ⅓ cup of the potato mixture into a round pancake, put 1 teaspoon of brown sugar in the center, and roll the pancake into a cylinder about 3 inches long and 1 inch in diameter.
5. Repeat the procedure with the remaining sweet potato mixture and brown sugar.
6. On a lightly oiled baking sheet, bake the fritters for 15 minutes.
7. Serve at room temperature with coffee or tea.

Makes 6 fritters.

Sarikayo Telor (Steamed Egg and Coconut Milk Pudding)

Ingredients

• 2 cups brown sugar
• 2 Tablespoons granulated sugar
• ½ cup water
• 8 large eggs, beaten lightly
• ¼ teaspoon salt
• ¼ teaspoon vanilla
• 4 cups coconut milk (canned is acceptable)

Procedure

1. Cook the granulated and brown sugar in water over low heat for 3 minutes, or until the sugars are completely dissolved and form a syrup; let the syrup cool.
2. Whisk in the eggs, salt, vanilla, and coconut milk.
3. Pour the mixture into a 2-quart heat-proof dish and steam over hot water for 15 minutes, or until the pudding is firm.
4. Serve warm or chilled.

Serves 8.

Sambal Kecap (Chili and Soy Sauce)

Ingredients

• 6 Tablespoons dark soy sauce
• 1 teaspoon chili powder
• 3 small fresh green chilies, sliced
• 1 small onion, finely diced
• 2 Tablespoons lime (or lemon) juice
• 2 cloves garlic, crushed and finely chopped

Procedure

1. Place all the ingredients in a small saucepan and cook over a medium to low heat for about 5 minutes, stirring constantly.
2. This sauce adds an excellent taste when poured over plain rice.

Serves 4.

Es Pokat or Es Avocad, Bali (Indonesian Avocado Drink)

Ingredients

• 5 Tablespoons sugar
• 5 Tablespoons water
• 2 avocados, peeled and pit removed
• ½ cup milk
• 1 cup chocolate milk
• Ice, crushed

Procedure

1. To make the simple syrup, combine the sugar and water in a small saucepan over medium to high heat.
2. Stir until clear. Remove from heat and let cool.
3. Spoon out the avocado pulp and place in a blender.
4. Add the syrup and blend to mix, then add cold milk and blend.
5. Divide the mixture between two tall glasses. Top each serving with ½ cup chocolate milk (to form a separate layer) and crushed ice.

Makes 2 servings.

Tahu Goreng (Fried Tofu)

Ingredients

• Vegetable oil, enough to deep-fry the tofu
• ½ cup tofu, cut into bite-sized cubes
• 3 Tablespoons dark soy sauce
• Coriander (or parsley leaves or scallions) chopped, to garnish

Procedure

1. Heat the oil in a deep fry pan and deep-fry the tofu cubes until crispy and golden brown.
2. Remove the cubes and drain on paper towels; place on a serving dish.
3. Pour the soy sauce over the cubes, garnish, and serve.

Serves 4.

4 FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS

Islam, Catholicism, Protestantism, Buddhism, and Hinduism are the five religions officially recognized by the Indonesian government. The vast majority (approximately 87 percent) adheres to Islam, giving Indonesia one of the largest percentages of Muslims in the world.
Islam is the predominant religion throughout the country, maintaining five of the twelve national holidays. Puasa (Ramadan), a month-long observance of fasting and celebration, is the most important time of the year for Muslims. During Puasa , families rise as early as 3 A.M. to consume as much food as possible before

Tahu Goreng (fried tofu cubes with soy sauce) makes a healthy, satisfying main course or side dish.

EPD Photos

Indonesians are enthusiastic about the durian, the football-sized spiky fruit that some Westerners have described as smelling like kerosene. Chefs use the flesh to make cakes, ice cream, and other desserts.

AP Photos/Vincent Yu

dawn. The fast is broken every day after sunset, when groups come together for a large feast. Lebaran (also called Hari Raya or Eid al-Fitr ) marks the end of Puasa , as well as the return of regular eating habits. Among family and friends, Muslims often prepare ketupat , blocks of rice cooked in coconut or palm leaves. Cake and cookies are served with a seemingly bottomless pot of tea.
Selamatan is a uniquely Indonesian tradition. The custom of praying to a God before a significant event (such as marriage or building a new house) is still practiced by most. Following the prayer (and at the kickoff of most major events throughout the country), tumpeng , a cone-shaped mountain of steamed yellow rice, is sliced at the top and served.
Hari Raya Nyepi , the Hindu New Year (also known as the Hindu Day of Silence), is most elaborately celebrated on Bali, home to the greatest Indonesian Hindu population. On New Year's Eve, food is prepared for the following day (particularly homemade pastries and sweetmeats) when Hindus refrain from all activities, including food preparation. Streets are deserted and tourists are often not allowed to leave their hotel.
Secular (nonreligious) holidays offer more reasons to indulge in celebratory feasts. The most popular is Hari Proklamasi Kemerdekaan (Independence Day), celebrating Indonesia's independence from Holland on August 17, 1945. One of the most spirited observances takes place in Jakarta, Indonesia's capital. The city and its citizens prepare for the festivities several weeks ahead of time. Money is raised for contests such as the krupuk udang (shrimp crackers)eating children's contests and the women's baking contest, which is usually an attempt to make the largest tumpeng .
The memory of Raden Kartini, Indonesia's first woman emancipationist, is celebrated every April 21. In her honor, traditional family roles are reversed on this day, leaving the responsibility of cooking and housecleaning to fathers and children.

Pisang Goreng (Fried Banana Cakes)

Ingredients

• 6 medium-sized ripe bananas, peeled
• 1 Tablespoon sugar
• 1 Tablespoon flour
• Oil, for deep-frying

Procedure

1. Finely mash the bananas and mix with sugar and flour.
2. Heat the oil in a large saucepan or wok and drop in a large spoonful of batter.
3. Cook several at one time, but do not overcrowd the wok or the temperature of the oil will be lowered.
4. When cakes are crisp and golden brown, drain on paper towel and serve while still warm.

Makes 4 to 6 cakes.

A Typical Independence Day Menu

Gado-gado , steamed vegetables in peanut sauce
Sate , marinated meat or fish kebabs
Roti , Indonesian sweet bread
Nasi tumpeng , ceremonial cone-shaped steamed yellow rice ( nasi kuning )
Krupuk udang , shrimp-flavored cracker snacks
Pisang goreng , fried banana cakes
The halia , hot ginger tea

Teh Halia (Hot Ginger Tea, Ambon)

Ingredients

• 6 cups water
• 1 cup brown sugar, packed
• 2-inch piece of fresh ginger, cracked

Procedure

1. Combine the water, sugar, and ginger in a saucepan and bring the mixture to a boil.
2. Cook over moderate heat for about 5 minutes.
3. Strain.

Serves 6.

Nasi Kuning (Yellow Rice)

Ingredients

• 2 cups rice
• 2¼ cups coconut milk
• 2 teaspoons turmeric (found in most supermarkets)
• 1 blade lemon grass

Procedure

1. Wash and drain the rice.
2. Combine all the ingredients in a saucepan and bring to a boil.
3. Lower the heat to a simmer and continue to cook until all the coconut milk is absorbed.
4. Put the rice into a steamer (a vegetable steamer lined with cheesecloth set over boiling water will also work).
5. Steam until the rice is tender.

Serves 4 to 6.

Gado Gado (Vegetable Salad with Peanut Sauce)

Ingredients

• 2 potatoes
• 1 cup bean sprouts
• 10 string beans
• 1 cucumber, thinly sliced
• 1 cup green cabbage, chopped
• 1 carrot, thinly sliced
• 8 to 12 ounces tofu (optional)
• 5 Tablespoons vegetable oil
• 2 hard-boiled eggs, cut in wedges
• Peanut Sauce (available in small bottles in grocery stores)

Procedure

1. Boil all the vegetables (except tofu and cucumber), or steam until crisp and tender.
2. Set aside.
3. Cut the tofu into small pieces and fry until golden brown, then set aside.
4. Place the cooked vegetables on a plate, top with the tofu, cucumber slices, and sliced hard-boiled eggs wedges, and pour the peanut sauce on last.

Makes 2 servings.

5 MEALTIME CUSTOMS

Mealtime is typically a casual and solitary affair for Indonesians, who often choose to snack on a variety of small dishes throughout the day, rather than three larger meals. Indonesian women gather needed provisions early in the day, including picking fresh fruits and vegetables from their own gardens or purchasing ingredients from the local market. Once the meals are prepared, they are usually left, at room temperature, on the kitchen table for family members to nibble on whenever they are hungry.
When separate larger meals are consumed, makan pagi (breakfast) is normally a bowl of fried rice, noodles, or soto (soup), accompanied by Java coffee (which has become world famous) or tea. Makan siang (lunch) is often the main meal of the day, followed by makan malam (dinner) after the workday has ended. The base of most meals is nasi (rice).
When a meal is enjoyed together, the prepared dishes are usually placed in the middle of a table or a floor mat so everyone may share. Rijstafel (meaning "rice table"), an idea brought to the islands by the Dutch, almost always includes nasi , accompanied by a variety of meats and vegetables for the purpose of contrasting flavors and textures. Hot and spicy dishes will often be served with a distinct texture, such as crunchy peanuts or krupuk (crispy crackers), or a contrasting flavor, such as a creamy gravy, palm sugar, or kecap manis , a sweet soy sauce.
Similar to a small convenience store in the United States, Indonesia's warung provide villages and towns with a place for social gathering and a quick bite or refreshing drink. Giant krupuks are commonly sold to children rushing off to school, while adults may prefer a refreshing banana and milk beverage or nasi campur (boiled rice topped with meat, vegetables, and egg). Students normally eat the foods offered to them by their school, which usually include sweet potatoes, rice, corn, fruits and vegetables, and chocolate milk made from powdered milk imported from the United States. (According to the United Kingdom's independent charity, Milk for Schools (MFS), chocolate milk is thought to have boosted school attendance among low-income households by 20 percent in the late 1990s.)

Nasi Jagung (Corn Rice)

Ingredients

• 1½ cups uncooked rice, washed thoroughly
• 1½ cups sweet corn kernels, cut from the cob or canned

Procedure

1. Place the rice and corn in a pot with 3½ cups of water and bring to a boil. (If using canned sweet corn, do not add water).
2. Simmer the rice and corn until the water is absorbed.
3. If using canned sweet corn, add the water now.
4. Lower the heat to low and cook rice and corn for another 10 minutes, until the rice is dry and fluffy.

6 POLITICS, ECONOMICS, AND NUTRITION

About 6 percent of the population of Indonesia is classified as undernourished by the World Bank. This means they do not receive adequate nutrition in their diet. Of children under the age of five, about 34 percent are underweight, and more than 42 percent are stunted (short for their age).
The economic crisis of the late 1990s took a toll on the welfare of the nation's children; infant mortality nearly doubled between 1995 and 1998. As of 1999, UNICEF estimated that eight million pre-school-age children suffered from malnutrition. In 1994-95, only 63 percent of the population had access to safe water, and 55 percent had adequate sanitation. In addition, severe drought caused Indonesia to be the world's number one importer of rice in 1998. However, Indonesia has received much help from the UN, particularly through the World Health Organization (WHO) and UNICEF, in solving health problems. The Ministry of Health is also seeking to build up a health service to provide more facilities and better-trained personnel.

Globalization effect

Globalization is a worldwide scale of growth, an ongoing process where economies, cultures and societies are being increasingly integrated. Today, it has become a very controversial issue. Globalization has both positive and negative effects on the world.  Positive effects include the reality that large scale companies that once only outsourced to western countries are now trading their goods all over the world.  People can also now be connected to any part of the world due to instant internet connections, making communication faster and easier with webcams and instant chat as oppose to paper mail. Increased media coverage is also drawing attention to human rights and violation issues all over the world, which ultimately leads to a larger scale of improvement of these concerns. Negative effects of globalization show third world countries losing their local culture because of western style clothing becoming more easily and cheaply accessible. Globalization has also led to the exploitation of labour, meaning that child workers and prisoners may be working in inhumane conditions as the safety standards are ignored to produce cheap goods. The internet has its negative impacts because terrorists can communicate amongst themselves and take faster actions. There is one large issue, however, that relates to an aspect of globalization that also is the cause of many negative effects on a society. This is the growth of the western fast-food economy, especially in China. The spread of these fast-food chains is having an adverse impact on the Chinese economy and the health of the Chinese population. The number and diversity of fast-food restaurants across China has expanded at an increasingly fast rate, and if it continues then the negative trends we are seeing now will only get worse. (Pillai, 2010).

The western fast-food industry in China was nonexistent just a few decades ago, leaving China limited to only a few fast-food choices. These choices were those amongst traditional Chinese restaurants, street side wonton, pulled noodle and tea egg merchants, and small fast food vendors in five-star hotels. The two largest fast-food industries; McDonalds and Kentucky Fried Chicken (KFC), have been heavily introduced into the Chinese society and continue to move into as many regions in China as possible. The first KFC opened in Beijing in 1982 to a 50-meter long line of customers. Even though KFC foods were not affordable to most of the Chinese population at that time, sales on opening day still managed to exceed the company’s expectations due to the major attraction that this Western chain had on the Chinese (PseudoPoetic, 2010). The success of this first store laid the foundations to the expansion of KFC and the penetration of the Chinese market due to expansion of well-known Western fast food chains. Three years after KFC’s grand opening in China, the first McDonalds opened, also with the constraint of overly high prices for the average Chinese person. However, the expensive price worked in McDonalds’ favour because it was considered a luxury. Chinese people made an event out of eating at McDonalds, to the extent that some families even held wedding banquets in these fast food chains. This image was depicted to the Chinese population as being desirable and unique. China currently has 326 McDonald locations; ranking 9^th in countries with the most McDonalds, and KFC has 3,400 locations in China, meaning that 20% of the world’s KFC restaurants are located in China alone (Goodman, 2004).
The escalating western fast-food industry in China is linked to changing aspects of the Chinese society, including shifting eating habits, large impacts on the Chinese economy, as well as how Chinese engage with the globalization of the western fast-food industry shaping China into a more modernized country. The dominance of the western fast-food industry interrelates with the Chinese culture in a way that is even making fast food viewed as more a product of China rather than the west.

Obesity is a medical condition that is currently becoming a bigger issue in China due to the expansion of easy accessibility to fast-food restaurants. The Chinese population is becoming progressively more overweight and the largest blame is being put on the intake of western style fast-foods and the adoption of the “simple and fast” middle-class western lifestyle. Chinese culinary traditions and cultural food has always been recognized as a rice and vegetable diet, along with various sauces, spices and flavourings. To the Chinese, food is a symbol of health, luck and prosperity. A Chinese quote states that “heaven loves the man who eats well”; meaning that sticking to the healthy diet of rice and vegetables is very important to the Chinese culture (Chinese Cuisine, 2006). However, with the plan to increase the number of fast-food joints such as KFC and McDonalds in China, so will come the increase of the amount of times the Chinese population consumes these foods. Eating out more often has begun to take away from the healthier alternative like home cooked meals, and will also ultimately contribute to mass weight gain. Obesity in China is not only resulting in the country to have a ‘fatter’ reputation, but is also having a huge negative impact on the Chinese economy. With the increased number of overweight people comes the greater demand for treatment and health care. Citizens may not understand the salient point that unlike communicable diseases such as tuberculosis, which can effectively be cured within six months, diabetes mellitus, which is caused by over-consumption of fast foods, requires lifelong treatment, and can ultimately lead to death (Hannily, 2009).
Chinese people are already eating less vegetables and more meat in their diet. The China National Nutrition and Health Survey compared data between 1982 and 2002 to show that the intake of fruits and vegetables in China has decreased drastically from 276.2g to 45g. In that same time frame, the intake of meat and dairy has more than doubled. Fast-food was found to be the main reason for this, because prior to 1982 the market for cheese in China was non-existent. The Chinese population did not like the taste of it and did not use it in their Chinese cultural diet. (China National Nutrition and Health Survey, n.d). However, with the globalization of fast-food in China, and franchises containing cheese-burgers, pizza, chicken burgers with cheese, and poutine, the cheese market is now growing and stocked in Chinese grocery stores.
The most affected demographic of the obesity epidemic in China are rich, young, and educated consumer groups living in urban settings. This market has the highest chance of being attracted to the westernized lifestyle because they can afford this so called ‘luxury’. Another major factor that contributes to the more obese generation is the ‘one-child policy’ in China. Since Chinese families are only allowed to have one child due to overpopulation, the immediate parents, grandparents, and great grandparents will be more obligated to spoil and pamper that child with the fast-food luxury. Food that would normally be divided amongst siblings is now enjoyed by just one child. Instead of taking a larger family with more children out for fast-food on just special occasions, they can afford to take their only child out for fast-food on a more regular basis. Chinese consumers need to be aware of excessive consumption and the negative effects it has on the future generation as well as the Chinese society as a whole.
Another major concern that is caused by this globalization of fast-food is the decrease of its’ opposite: slow-food. Slow-food is the movement that describes the traditional and cultural cuisine, and encourages farming of plants, seeds, and livestock to supply a society with food. It is the idea that sustainable food production and consumption enhances the economic, environmental and social health of a certain region. However, it is clear that this epidemic is having the opposite effect on China. China’s cuisine is progressively being altered by the increase of the consumption of fast-food.  According to a survey conducted in 2004 by ACNeilson, a marketing firm, China is now even more likely to order fast-food meals than Americans. The results show that 97% of the Chinese population are eating fast-food, 41% of them consume it at least once a week in comparison to 35% in America. By comparison, the survey also showed that only 11% of people in Europe order fast-food weekly (Psudopoetic, 2010).
Fast-food corporations (such as Pepsico Restaurants International) are studying globalization and how they can most effectively make the Chinese population adapt to it. This includes aggressive marketing campaigns and studies on their target market to better meet the consumer’s needs and wants. For example, KFC is highly popular in China because of its featured fried chicken, all flavoured either spicy or mild. This is because Chinese local tastes heavily include fried chicken items and spicy food items. KFC just provides a more modern atmosphere and edge to the Chinese cultural menu. McDonalds on the other hand, is popular in China for the unique western taste of fast-food French fries, with more specialized ingredients such as ketchup and sweet and sour sauce. The western lifestyle is admired by the majority of the Chinese population. They are eager to learn the advanced western technologies, such as internet, and the media also depicts the western lifestyle as having many opportunities, including professional athletes and high education. Fast-food industries such as McDonalds use the globalization of western lifestyles through the media to their advantage. For example, the Chinese basketball icon, Yao Ming, is used on many advertisements for McDonalds’, showing the image of a westernized Chinese man who is eating McDonalds (Zeng, 2004).

  Fast-food advertising in China can be classified into four groups in regards to how the Chinese population adapts to this globalization: social status, romance, traditional customs/values, and the happiness of children and youth. The social status type of advertising promotes fast-food restaurants as a lifestyle for the middle-class society, for modern people and workers who can enjoy the luxury of relaxing in a clean fast-food environment. Examples of these advertisements in China include the image of a Chinese man in a business suit starting off his day with a McDonald’s meal and a smile, along with the slogan: “a relaxing morning starts with McDonalds.” Fast-food restaurants also ensure that they can be seen as an ideal place for couples, with double-seat tables. The latest advertisement in Hong Kong also represents this image with a married couple, where the wife is surprised by her husband with a box of McDonalds fries, and the couple enjoys them happily. Fast-food corporations also include the traditional Chinese customs and values to appeal to the population and make their business more acceptable to their cultures. For example, advertisements as well as the decor of the restaurants will resemble China with the Spring Festival celebration, good wishes at the beginning of the New Year, the art of Chinese calligraphy, as well as the moral to respect elders (Zeng, 2004).
In China, the only-children become the center of the family whose wishes are always first to be fulfilled and parents will try every way to satisfy them. Children are the largest market for fast-food restaurants because they are exposed to many fast-food advertisements such as McDonalds with lively colors, cartoon characters, and recognizable symbols such as the big “M”. Children and youth are also attached to brand names because they are in the stage of trying to ‘fit in’ with popular trends. With children and youth being the largest market for the fast-food industry, the businesses are placing more and more locations near schools giving them more control over the decisions of youth than adults. In China, fast-food businesses also employ mostly youth, attracting them with under-the-counter means (Goodman, 2004). This gives them the opportunity to eat there more often and thus this large market will have a big impact on the overall health of youth in China. The Chinese society is attracted to these western fast-food restaurants because they bring a new and different, more modern eating experience in midst of some of the most unhygienic and frenetic countries in the world for fast-food restaurants.
The booming trend of western fast-food in China is related to the economy. With western fast-food eateries considered a luxury in China, citizens will resort to something cheaper in the event of a bad economy. With a weakening economy, Chinese fast-food operators will gain the business of the western customers because western franchises will become unaffordable to them. Overall sales numbers will fluctuate in different economic times and the more western fast-food restaurants that China is expecting; the more they will have an impact on the overall Chinese economy.
The lives of Chinese people are shaping due to the globalization of western fast-food restaurants because they are experiencing the issue in American to be a foretaste of what is happening to them. Obesity and health related issues are becoming a serious problem due to this expansion, but the issue is occurring so fast and to such a large extent that the Chinese have no choice but to engage with the western lifestyle. The changes that are can be blamed on the globalization of western fast-food industries in China. With open communication to the country, the Chinese government allows for this globalization to occur, and by purchasing western products, the population are allowing the changes to their cultural identity. Together, the western and Chinese cultures are interacting more and more every day to create a modern and globalized China

Conclusion

Globalization in food in Indonesia effects Indonesian food culture. People nowadays like to eat fast food more than culture or traditional food. Fast food usually is not healthy as traditional foods. Many of the traditional food has extinct. It's also impact the habits of the way Indonesian people eat. People usually have to cook before they eat now they just order and wait for their food and many online application gives delivery services, which is make them more lazy than before.