Food wastage is seen more in nowadays as due to that people cook in excess amount and store them but they don’t use them in right time and the food is rotten or decayed and they are sent to the dust bins. But there are people on this world without getting their one meal too and when thinking of them, it’s better not to waste food. Toady many agriculture lands are now turned to be factories and agriculture has gone down in many countries. In this condition, the future generation could only depend on vitamins and minerals tablets for their food and they don’t able to see the good nutritious food for them, While cooking, it’s better to cook in correct content as that is enough for their family instead of cooking and wasting them. It wastes of both time and money. The best idea as if there is any food that is in excess, they can give the needy people so that they could eat them happily instead of throwing them in the dustbins. When the people know about the value of the food, they don’t waste them. If they cook the food that is liked by their family, the food will not remain excess.

When come to Indian food, people can feel the aroma in them as this is due to the spices in them. Many foreign people have invadedIndiafor its spices only. The main spice as they add in their food is the dried chilies and coriander seeds in the food and they give a different smell in the food. The clove and cumin seeds are well known for its aroma in the food. The cardamom is very good in the aroma and they use in very small amounts in food. The spices include the chili powder and they grind all the spices together to get the aroma in the food. While they cook, the food they add the grinded spices into them, they grind the spices during the time of preparation of the food and they don’t grind and store the spices, since if they are used like that the taste of the spices could differ. The freshness in the spices could not be there in food. So all Indians use the spices in their cooking and without the spices, there is no dish made by them. If there are no spices available then there is no food in India as they depend on the spices for their food preparation. They are people who love spices in great amount.

Suwana has sometimes to be work in the kitchen when they a cook quits or takes a leave in state mechanisms that regulate mobility of persons between a national of boundaries are still in place. Prapat mentions that gaining on labor certificates and he working visas for Thai cooks fromThailandis a complicated and time on consuming process. He notes that the cost for setting up a Thai restaurant overseas is prohibitively with high with a major expenses going to rent, wages for employees, and taxes. This high starting up cost restrains many Thai investors from starting point on a Thai restaurant business overseas, particularly those with investment money in Thai currency which is worth much less than the currency in many of destination countries. Globalization discussion that emphasizes hybridist and the mosaic model of the cultural mix is based on the assumption that all actors of participate in the process is equally, ignoring internal hierarchy among of them. Cook and Crang (1996: 133) do not completely agree to with this notion of a random cultural in blend and argue for the consideration of complex contextualization behind the “staging and (re)construction of cultural difference in a globalization of diversity.”

He found this strategy more efficient than posting an advertisement in a local newspaper. Suwana gained recipes of some dishes at Baan Thai from Jit Pochana, a well-known Thai restaurant inBangkok. Both Pranakorn and Baan Thai order ingredients (rice, fish sauce, coconut milk, etc.) As well serving dishes and decorative items fromThailand. Fresh ingredients are from local grocery retailers who import them from various countries, includingThailand. When opened the second branch of Baan Thai in 2003, Suwana ordered products such as decorative items, rattan chairs, and even menus fromThailand. That year she received PM award from the Thai Government House for importing Thai products to set up a business overseas. Transnational flows are by no means if free from national of border regulations. Both Prapat and Suwana reveal that personnel shortage is the most challenging problem in running Thai restaurants inVancouver. The two restaurants insist on hiring Thai wait staff and cooks so that their restaurants represent “real” Thai eating establishments. Prapat adds that he hires Thai staff also for efficient communication among them. Because the Thai community inVancouveris relatively small, the restaurants face difficulties recruiting and training new staff, as well as and providing current employees with adequate salary and benefits to motivate them to stay.

According to a survey on cuisine perception conducted by the Kellogg School of Management and Sasin Institute, In Thai food is ranked at number four after Italian, French, and Chinese for the food that first comes to the minds of respondents when they asked to name ethnic cuisines. It is ranked number of six behind Italian, French, Japanese, Chinese, and Indian for the question “what is your favorite cuisine?” There are 6,875 Thai restaurants overseas as of 2003: 49% of them are in theUnited StatesandCanada; 20% are in Europe, 15% inAustraliaandNew Zealand, 14% inAsiaand 2% in other countries. In part, Thai food attracts a Western audience as a healthy and non-fattening diet. The cover of a Thai cookbook published in theUnited Statesadvertises Thai cuisine as “Healthful and slimming,” and describes it as “the newest exotic cuisine sweeping the country” (Brennan 1981 in Van Esterik 1992: 177). Thai restaurants overseas might have begun as sources of local food for Thai immigrants but most Thai restaurants in metropolitan cities today market non-Thai customers, particularly Westerners in Europe andNorth America. Thai restaurants will combined on cuisine food the school levels of management.

Globalization literature underscores the flows of people, information, technologies, capital and ideas across national borders (Appadurai 1996). The contact between cultures following these transnational flows has resulted in the widespread exchange and transformation of cultural forms (Appadurai 1996, Featherstone 1995). Responding to the call from some transnationalism and globalization writers, such as Cook and Crang, for the need to ground globalization theory in specific empirical materials, this paper seeks to analyze globalization through the mundane, everyday consumption of food and drink, and by following a form of cultural commodity – Thai food, or Thai cuisine – on its transnational routes. I start by giving a historical overview of how Thai food has become internationalized and has reached a global audience in cosmopolitan cities around the globe. Based on empirical observation of Thai restaurants inVancouver, I explore the processes Thai cuisine has undergone when it enters transnational space and serves a global clientele. This my field research on reveals that a Thai restaurants in a North American city highlight the authenticity of the Thai taste while at the same time adapting to local food customs. Although creative adaptation by ethnic restaurants in metropolitan cities might have led us to imagine endless fusion and hybridity of cultural forms.