Transmission of knowledge about food under changing food consumption behaviours among Singaporeans

Abstract

This report looks at the food consumption behaviours of Singaporeans to investigate the relationship between food-consumption patterns and the transmission of knowledge about food between individuals and from generation to generation. The issue of knowledge about food covers many aspects, which I have grouped into three main categories: (1) nutrition and health, (2) cooking knowledge and cooking skills, and (3) wider societal, including political, historical, and cultural issues related to food. A short questionnaire was distributed among undergraduate students to find out current trends of food consumption among the younger generation, who are supposed to be most up-to-date with new trends and new technical and social knowledge. Through the discussion in this research, I aim to highlight that knowledge about food-related issues is critical in Singapore society and that the efficiency with which this knowledge is transmitted from person to person and from generation to generation has much to do with their food-consumption patterns.