This document is a research proposal on food and culture submitted by Ivy Voo Vui Yee. The proposal examines how food combinations are influenced by culture and how they affect taste, appearance, and quality. The research will explore different types of food combinations from a cultural and design perspective. Methods will include photography, interviews, books/recipes, study tours, and documentary videos. Expected outcomes are a podcast, analysis poster, and essay furthering understanding of how unique food combinations represent cultural identity and have changed over time.

1. Research Proposal of Food and Culture
Name: Ivy Voo Vui Yee
Student ID: 0319534
Batch: Semester 5, 2016
Subject: Food and Culture (ARC 3223)
Lecturer: Mr. Kenny
Date: 23.09.2016

2. Introduction
I have chosen food combinations as the main topic for this research report. According
to Jonathan Safran Foer, food is not rational but food is culture, habit, carving and
identity. There is a culture, then the cuisine comes in, different culture will have
different methods on food preparations and food combinations and this is how food
created their own identity to represent a certain community or ethic group which
strongly proofing the food is the loudest voice of culture. Food combination is similar
with ‘food recipe’ or the ‘secret recipe’, but I will look it in different perspectives like
the combinations of culture, design, steps, ingredients or cuisines and the changes due
to time, people, lifestyle and environment. Purposely having a site visit to conduct and
explore how the people comes out with their own food combination next week.
Research Subject
Main Question: How the food combination affect the taste, appearance and quality?
Specific questions:
1. What kind of food combination is going to discuss?
(Combinations of design, culture, cuisines, steps, ingredients......)
2. How does the culture influenced the food combination?
3. What is the issues that affecting the changes of food combination?
4. Why and What it is the purpose or importance to have an appropriate or a perfect
food combination?
5. What is the comparison between the original and present food combinations?
Objectives of The Research
Main: To understand the variety of food combination among the culture and
community.
Specific:
1. To enhance the knowledge about food combinations and the culture.
2. To study the types or methods of food combination that using on the site.
3. To study the changes of food combinations due to the issues.
4. To improve the analytic skill from the observations and documentations.

3. Significance of The Research
Main: To further understand about the importance of having an own food
combinations like food secret recipe or the design.
Specific:
1. To study the outcomes that the food combinations created.
2. To figure out about the purpose of changing or keeping the food combinations
from the past until the present.
3. To understand different culture will make the food combinations becomes different
from others.
4. To explore the different methods of combination using on the site with the other
country’s.
Research Methodology
1. Photography
2. Interview
3. Books or Recipes
4. Study tour
5. Documentary Video
Expected Outcomes
1. Podcast
2. Analysis Poster
3. Essay
References
1. Shirley, G. (2012). Food & Culture [Power Point Slides]. Retrieved from
http://www.slideshare.net/miss.shirley.goh/food-culture
2. Berber, R. (n.d.). The Perfect Combination of Food and Design | Top 5 Places in
Tel Aviv. Retrieved September 12, 2016, from
http://theculturetrip.com/middle-east/israel/articles/the-perfect-combination-of-food-a
nd-design-top-5-places-in-tel-aviv/