Food, Technology, and Identity

  • Soraj Hongladarom
Part of the The International Library of Environmental, Agricultural and Food Ethics book series (LEAF, volume 27)


Technology has become indispensable in all the processes of food and agriculture, whether we like it or not. This has created a tension between what we would like as ‘being natural’ and the reality of technology. Furthermore, food is intimately connected with identity; thus when technology comes in to play its role in changing the sense of identity with regards to food is an interesting phenomenon. I argue that technology does not have to destroy food identity as some scholars have claimed. On the contrary we can use technology even to enhance our identity, but there are many necessary conditions that have to be met before that can become a reality.


Food Identity Asia Eating Culture Technology 



This paper was first presented at the International Conference on “Food Ethics in East Asian Perspective,” National Taiwan University, October 23–25, 2015. I would like to thank Prof. Kirill Thompson for inviting me to the conference. Research for this article is partially supported by a grant from Chulalongkorn University, through the Project on Creating an Environment for Open Science.


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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Soraj Hongladarom
    • 1
  1. 1.Chulalongkorn UniversityBangkokThailand

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