ABSTRACT
Many cities have retained a homogenous and independent food culture, often defiantly so, the vast majority of modern cities have become less singular in their tastes and instead have come to embrace a pluralistic food culture consisting of numerous competing culinary cultures from around the world. Economic growth and urbanization have had a profound impact on food cultures in cities. Traditional and modern subcultures of Chinese society are clearly dissimilar to those of foreign travellers, yet on Snack Street they are bonded by gluttony and curiosity about the bizarre plethora of food on display. Monkey brains, dogs and rats have been common ingredients in Chinese recipes for centuries. For many, oysters are the preserve of the rich and a supposed aphrodisiac; they are also an integral part of many ecosystems. The controversial meat is sold as a by-product of scientific research, a loophole within the International Whaling Commission (IWC) sanction.
