Open AccessCultural Changes and Food Production
Author(s) -
Linghui Tang
Publication year - 2017
Publication title -
international journal of business and social research
Language(s) - English
Resource type - Journals
eISSN - 2164-2559
pISSN - 2164-2540
DOI - 10.18533/ijbsr.v7i01.1026
Subject(s) - hofstede's cultural dimensions theory , per capita , individualism , uncertainty avoidance , production (economics) , globalization , context (archaeology) , food processing , globe , sociology , collectivism , economics , social science , geography , psychology , political science , macroeconomics , law , market economy , population , demography , archaeology , neuroscience
This paper explores the relationship between work-related values and food production modes. Following cultural materialism theory in anthropology, we hypothesize that the collective programming of mind began when humans adopted different methods to produce food. Using food production data in the 1970s and in the 1990s, we found that per capita production of milk was positively related to Hofstede’s individualism and negatively related to power distance. Meanwhile, the production of fruits and vegetables in the 1970s was directly related to uncertainty avoidance. Similar results were found when applying the GLOBE cultural dimensions in the 1990s although technology development and globalization have weakened the relationship between food production and culture. The policy implications of the findings are discussed within the context of globalization of food industry.