The intensifying flow of capital, goods, people, images, languages, and ideas around the world is something most humans are accustomed to. One key example that displays globalization is the somewhat recent sushi hype. The documentary, Sushi: The Global Catch, has several examples of globalization. For example, in the documentary, it is made clear that the fish from the market in Japan come from foreign markets, such as Bath, Maine. Similarly, the documentary shares how the new sushi market has spread to Poland. Robert Dybalski, owner of Tokyo Sushi Bar in Poland, says “generally Polish people approach sushi as a healthy cuisine, others like the novelty of it” (Sushi: The Global Catch). The sushi chef of Tokyo Sushi Bar, Marcin Korzeniewski, even describes the sushi they created that has sweet toppings. This an example of indigenization, where consumptions of certain globalized products, in this case, sushi, is incorporated into local understandings and worldviews. Additionally, the chefs are using knives from Japan. The person who taught Chef Korzeniewski was not from Asia, however they were taught by a Japanese man who used to work at the restaurant; an example of enculturation. The idea of authenticity comes into play here. When people think of sushi, they are expecting to see an “authentic” Japanese person making
The intensifying flow of capital, goods, people, images, languages, and ideas around the world is something most humans are accustomed to. One key example that displays globalization is the somewhat recent sushi hype. The documentary, Sushi: The Global Catch, has several examples of globalization. For example, in the documentary, it is made clear that the fish from the market in Japan come from foreign markets, such as Bath, Maine. Similarly, the documentary shares how the new sushi market has spread to Poland. Robert Dybalski, owner of Tokyo Sushi Bar in Poland, says “generally Polish people approach sushi as a healthy cuisine, others like the novelty of it” (Sushi: The Global Catch). The sushi chef of Tokyo Sushi Bar, Marcin Korzeniewski, even describes the sushi they created that has sweet toppings. This an example of indigenization, where consumptions of certain globalized products, in this case, sushi, is incorporated into local understandings and worldviews. Additionally, the chefs are using knives from Japan. The person who taught Chef Korzeniewski was not from Asia, however they were taught by a Japanese man who used to work at the restaurant; an example of enculturation. The idea of authenticity comes into play here. When people think of sushi, they are expecting to see an “authentic” Japanese person making