essay about food customs

Food as Culture: Cuisine, Food Customs, and Cultural Identity

Posted July 19, 2023 by Savannah Evans

Food is an essential part of every culture. It’s more than just a means of sustenance, but a way of expressing oneself, connecting with others, and passing on rich cultural heritage. Food is deeply ingrained in our cultural identity and serves as a representation of our heritage, history, and values. Here’s an in-depth look at food as culture .

Intangible Cultural Heritage

Food is considered a part of intangible cultural heritage, a way of life that is passed down from generation to generation. Traditional recipes, cooking techniques, and dining etiquette can reflect the values and beliefs of different communities and are all vital parts of cultural heritage. The UNESCO Intangible Cultural Heritage list includes many dishes and food-related customs and traditions, including:

• Al-Mansaf, a festive banquet in Jordan
• Harissa from Tunisia
• Traditional tea processing techniques and social practices in China
• Culture of Ukrainian borscht cooking
• Palov culture and tradition in Uzbekistan
• Arabic coffee, a symbol of generosity in Saudi Arabia, Oman, Qatar, and the UAE

Traditional Food and Local Cuisine

Traditional food is an integral part of cultural identity. The food itself and the associated preparation techniques and social customs serve as a reminder of the past and provide a connection to historic and cultural roots.

In Italy, for example, food is not just about sustenance, but also about family, community, and tradition. Italians have a rich culinary history that dates back to ancient times, with important traditional dishes such as pasta and pizza. The Italian food experience centers not only on taste, but on sharing meals with loved ones, the pleasure of cooking, and pride in their culinary heritage.

Similarly, in Japan, food and cultural identity are closely tied. Japanese cuisine is known for its simplicity, elegance, and attention to detail. The preparation and presentation of traditional Japanese dishes like sushi, tempura, and ramen are considered an art form. Japanese food culture pays attention to the aesthetics and symbolism of food, and honors culturally rooted respect for nature and tradition.

Countries may also find their culture defined by a certain food— a national dish. A national dish is a culinary dish that is widely considered to be a country’s most representative or iconic food. It’s strongly associated with a particular country and its culture, and often has a long history and deep cultural significance. National dishes may have regional variations, but are generally recognized and enjoyed throughout the country. Examples of national dishes include sushi in Japan, paella in Spain, pizza in Italy, and hamburgers in the United States.

In these ways, food can define and perpetuate culture. Yet food customs and dining etiquette are not only important for preserving cultural identity, but also for promoting cultural diversity and understanding. Food can serve as a bridge between different cultures, allowing people to learn about and appreciate other ways of life.

In the US, immigrants have brought their traditional dishes and culinary practices with them, enriching American cuisine and creating a cultural melting pot. Foods such as pizza, tacos, and sushi have become staples of American cuisine, reflecting the diverse backgrounds of its citizens. This cultural blending can also lead to unique local cuisine and traditions, like the Cajun and Creole cuisines of New Orleans, Louisiana.

Dining Etiquette and Sharing Meals

Food also plays a significant role in social interactions and rituals. It is often the centerpiece of celebrations and gatherings, such as weddings, birthdays, and holidays. Traditional dishes are passed down from generation to generation, and family recipes are cherished and kept secret. The preparation and sharing of food can bring people together and create a sense of community and belonging.

In addition to fostering cultural preservation and belonging, cultural foods and traditional food customs can also promote good nutrition and health. Traditional foods are often made with fresh, locally sourced ingredients and prepared using traditional cooking methods that have been passed down for generations. As a result, they tend to be healthier and more nutrient-dense than processed or fast foods. Traditional diets are also typically rich in fruits, vegetables, whole grains, lean proteins, and healthy fats, which can help lower the risk of chronic diseases such as heart disease, diabetes, and certain cancers.

To keep traditional food and dining etiquette alive, it is important to educate and pass down these practices to future generations. Schools and cultural organizations can offer cooking classes and workshops to teach traditional recipes and techniques. Families can share their recipes and cooking traditions with their children and grandchildren, ensuring that they are passed down to future generations. Traditional restaurants and markets can also play a role in preserving cultural heritage by promoting traditional dishes and ingredients.

Honoring Cultural Foods and Heritage Through Food Bank Services

Food Banks should pay special attention to the link between food and culture to ensure that everyone has access to fresh, healthy, and culturally significant food. Traditional foods and customs are an essential part of cultural identity and heritage, and should be accessible to keep cultural heritage alive and create a more diverse and inclusive society.

While traditionally viewed as providers of emergency sustenance, food banks like the SLO Food Bank are increasingly embracing the role of preserving and honoring cultural foods and heritage. Recognizing the vital role that food plays in cultural identity and comfort, many food banks now source a diverse range of culturally specific foods from different global cuisines.

This shift is not just about hunger alleviation; it’s about providing food that nourishes the body and the soul, acknowledging and respecting the cultural diversity of our communities. By doing so, food banks affirm the importance of cultural foods and heritage, fostering a sense of community and belonging among the recipients.

Here at the SLO Food Bank, we:

• Source fresh foods from a variety of sources: We source food from wholesalers, USDA commodities, and more, while also rescuing food from local farms, households, and grocery stores. This wide network allows us to bring in the greatest variety of food so that we can offer food choice whenever possible.
• Encourage choice-based services with Agency Partners: We work with our Agency Partners and Hunger Relief Network to encourage programs, meals, and pantries to offer a variety of choices, if possible, for neighbors to pick up foods that work best for their lifestyle and culture.
• Share recipes and educational resources to support nutrition across global cuisines: Our seasonal recipes include a range of cultural dishes, such as Rice and Beans With Carnitas , Canned Salmon Sushi Rolls , and Shakshuka . We also offer information for nutrition education, including Spanish language resources . These offerings help us reach the breadth of our community and foster principles of inclusion and food justice.
• Connect people with vital financial resources for food: We aim to connect our community with essential resources like CalFresh, which can support food budgets and empower people to partake in the meals and foods that connect them to their culture, heritage, and identity.

The accessibility of culturally specific foods plays a key role in the preservation of heritage and the expression of identity. Food is often deeply intertwined with traditions, customs, and memories, and can serve as an important touchstone for individuals navigating multicultural landscapes. Food access is not just a matter of nutrition and physical health, but also a vital component of cultural continuity, community belonging, and personal identity. Here at the SLO Food Bank, we are committed to providing that access and supporting the rich cultural diversity and health of the community we all call home.

About the SLO Food Bank

We at the SLO Food Bank believe that everyone has the right to nutritious food. That’s why we work hard to ensure access to fresh food for everyone in our community. We structure our programs in a few different ways to make fresh produce more accessible and affordable for those who need it. We also promote food assistance programs like CalFresh , while also hosting food distributions in the most rural areas of our county, where a grocery store may be more than 50 miles away.

With our network of community partners in San Luis Obispo, we strive to alleviate hunger and to build a healthier community. If you’re in the area, check out our Food Locator to find food sources near you, or support our cause through volunteer opportunities or donations , if you are able to give. With reliable access to wholesome food, we are all healthier, happier, and more productive members of our communities. Donate today to help us bring health and happiness to San Luis Obispo County!

• Agency Partners
• Distributions
• Nutrition Education
• Press Releases

• Social Justice
• Environment
• Health & Happiness
• Get YES! Emails
• Teacher Resources

• Give A Gift Subscription
• Teaching Sustainability
• Teaching Social Justice
• Teaching Respect & Empathy
• Student Writing Lessons
• Visual Learning Lessons
• Tough Topics Discussion Guides
• About the YES! for Teachers Program
• Student Writing Contest

Follow YES! For Teachers

Six brilliant student essays on the power of food to spark social change.

Read winning essays from our fall 2018 “Feeding Ourselves, Feeding Our Revolutions,” student writing contest.

For the Fall 2018 student writing competition, “Feeding Ourselves, Feeding Our Revolutions,” we invited students to read the YES! Magazine article, “Cooking Stirs the Pot for Social Change,”   by Korsha Wilson and respond to this writing prompt: If you were to host a potluck or dinner to discuss a challenge facing your community or country, what food would you cook? Whom would you invite? On what issue would you deliberate? 

The Winners

From the hundreds of essays written, these six—on anti-Semitism, cultural identity, death row prisoners, coming out as transgender, climate change, and addiction—were chosen as essay winners.  Be sure to read the literary gems and catchy titles that caught our eye.

Middle School Winner: India Brown High School Winner: Grace Williams University Winner: Lillia Borodkin Powerful Voice Winner: Paisley Regester Powerful Voice Winner: Emma Lingo Powerful Voice Winner: Hayden Wilson

Literary Gems Clever Titles

Middle School Winner: India Brown  

A Feast for the Future

Close your eyes and imagine the not too distant future: The Statue of Liberty is up to her knees in water, the streets of lower Manhattan resemble the canals of Venice, and hurricanes arrive in the fall and stay until summer. Now, open your eyes and see the beautiful planet that we will destroy if we do not do something. Now is the time for change. Our future is in our control if we take actions, ranging from small steps, such as not using plastic straws, to large ones, such as reducing fossil fuel consumption and electing leaders who take the problem seriously.

 Hosting a dinner party is an extraordinary way to publicize what is at stake. At my potluck, I would serve linguini with clams. The clams would be sautéed in white wine sauce. The pasta tossed with a light coat of butter and topped with freshly shredded parmesan. I choose this meal because it cannot be made if global warming’s patterns persist. Soon enough, the ocean will be too warm to cultivate clams, vineyards will be too sweltering to grow grapes, and wheat fields will dry out, leaving us without pasta.

I think that giving my guests a delicious meal and then breaking the news to them that its ingredients would be unattainable if Earth continues to get hotter is a creative strategy to initiate action. Plus, on the off chance the conversation gets drastically tense, pasta is a relatively difficult food to throw.

In YES! Magazine’s article, “Cooking Stirs the Pot for Social Change,” Korsha Wilson says “…beyond the narrow definition of what cooking is, you can see that cooking is and has always been an act of resistance.” I hope that my dish inspires people to be aware of what’s at stake with increasing greenhouse gas emissions and work toward creating a clean energy future.

 My guest list for the potluck would include two groups of people: local farmers, who are directly and personally affected by rising temperatures, increased carbon dioxide, drought, and flooding, and people who either do not believe in human-caused climate change or don’t think it affects anyone. I would invite the farmers or farm owners because their jobs and crops are dependent on the weather. I hope that after hearing a farmer’s perspective, climate-deniers would be awakened by the truth and more receptive to the effort to reverse these catastrophic trends.

Earth is a beautiful planet that provides everything we’ll ever need, but because of our pattern of living—wasteful consumption, fossil fuel burning, and greenhouse gas emissions— our habitat is rapidly deteriorating. Whether you are a farmer, a long-shower-taking teenager, a worker in a pollution-producing factory, or a climate-denier, the future of humankind is in our hands. The choices we make and the actions we take will forever affect planet Earth.

 India Brown is an eighth grader who lives in New York City with her parents and older brother. She enjoys spending time with her friends, walking her dog, Morty, playing volleyball and lacrosse, and swimming.

High School Winner: Grace Williams

Apple Pie Embrace

It’s 1:47 a.m. Thanksgiving smells fill the kitchen. The sweet aroma of sugar-covered apples and buttery dough swirls into my nostrils. Fragrant orange and rosemary permeate the room and every corner smells like a stroll past the open door of a French bakery. My eleven-year-old eyes water, red with drowsiness, and refocus on the oven timer counting down. Behind me, my mom and aunt chat to no end, fueled by the seemingly self-replenishable coffee pot stashed in the corner. Their hands work fast, mashing potatoes, crumbling cornbread, and covering finished dishes in a thin layer of plastic wrap. The most my tired body can do is sit slouched on the backless wooden footstool. I bask in the heat escaping under the oven door.

 As a child, I enjoyed Thanksgiving and the preparations that came with it, but it seemed like more of a bridge between my birthday and Christmas than an actual holiday. Now, it’s a time of year I look forward to, dedicated to family, memories, and, most importantly, food. What I realized as I grew older was that my homemade Thanksgiving apple pie was more than its flaky crust and soft-fruit center. This American food symbolized a rite of passage, my Iraqi family’s ticket to assimilation. 

 Some argue that by adopting American customs like the apple pie, we lose our culture. I would argue that while American culture influences what my family eats and celebrates, it doesn’t define our character. In my family, we eat Iraqi dishes like mesta and tahini, but we also eat Cinnamon Toast Crunch for breakfast. This doesn’t mean we favor one culture over the other; instead, we create a beautiful blend of the two, adapting traditions to make them our own.

 That said, my family has always been more than the “mashed potatoes and turkey” type.

My mom’s family immigrated to the United States in 1976. Upon their arrival, they encountered a deeply divided America. Racism thrived, even after the significant freedoms gained from the Civil Rights Movement a few years before. Here, my family was thrust into a completely unknown world: they didn’t speak the language, they didn’t dress normally, and dinners like riza maraka seemed strange in comparison to the Pop Tarts and Oreos lining grocery store shelves.

 If I were to host a dinner party, it would be like Thanksgiving with my Chaldean family. The guests, my extended family, are a diverse people, distinct ingredients in a sweet potato casserole, coming together to create a delicious dish.

In her article “Cooking Stirs the Pot for Social Change,” Korsha Wilson writes, “each ingredient that we use, every technique, every spice tells a story about our access, our privilege, our heritage, and our culture.” Voices around the room will echo off the walls into the late hours of the night while the hot apple pie steams at the table’s center.

We will play concan on the blanketed floor and I’ll try to understand my Toto, who, after forty years, still speaks broken English. I’ll listen to my elders as they tell stories about growing up in Unionville, Michigan, a predominately white town where they always felt like outsiders, stories of racism that I have the privilege not to experience. While snacking on sunflower seeds and salted pistachios, we’ll talk about the news- how thousands of people across the country are protesting for justice among immigrants. No one protested to give my family a voice.

Our Thanksgiving food is more than just sustenance, it is a physical representation of my family ’s blended and ever-changing culture, even after 40 years in the United States. No matter how the food on our plates changes, it will always symbolize our sense of family—immediate and extended—and our unbreakable bond.

Grace Williams, a student at Kirkwood High School in Kirkwood, Missouri, enjoys playing tennis, baking, and spending time with her family. Grace also enjoys her time as a writing editor for her school’s yearbook, the Pioneer. In the future, Grace hopes to continue her travels abroad, as well as live near extended family along the sunny beaches of La Jolla, California.

University Winner: Lillia Borodkin

Nourishing Change After Tragedy Strikes

In the Jewish community, food is paramount. We often spend our holidays gathered around a table, sharing a meal and reveling in our people’s story. On other sacred days, we fast, focusing instead on reflection, atonement, and forgiveness.

As a child, I delighted in the comfort of matzo ball soup, the sweetness of hamantaschen, and the beauty of braided challah. But as I grew older and more knowledgeable about my faith, I learned that the origins of these foods are not rooted in joy, but in sacrifice.

The matzo of matzo balls was a necessity as the Jewish people did not have time for their bread to rise as they fled slavery in Egypt. The hamantaschen was an homage to the hat of Haman, the villain of the Purim story who plotted the Jewish people’s destruction. The unbaked portion of braided challah was tithed by commandment to the kohen  or priests. Our food is an expression of our history, commemorating both our struggles and our triumphs.

As I write this, only days have passed since eleven Jews were killed at the Tree of Life Synagogue in Pittsburgh. These people, intending only to pray and celebrate the Sabbath with their community, were murdered simply for being Jewish. This brutal event, in a temple and city much like my own, is a reminder that anti-Semitism still exists in this country. A reminder that hatred of Jews, of me, my family, and my community, is alive and flourishing in America today. The thought that a difference in religion would make some believe that others do not have the right to exist is frightening and sickening.  

 This is why, if given the chance, I would sit down the entire Jewish American community at one giant Shabbat table. I’d serve matzo ball soup, pass around loaves of challah, and do my best to offer comfort. We would take time to remember the beautiful souls lost to anti-Semitism this October and the countless others who have been victims of such hatred in the past. I would then ask that we channel all we are feeling—all the fear, confusion, and anger —into the fight.

As suggested in Korsha Wilson’s “Cooking Stirs the Pot for Social Change,” I would urge my guests to direct our passion for justice and the comfort and care provided by the food we are eating into resisting anti-Semitism and hatred of all kinds.

We must use the courage this sustenance provides to create change and honor our people’s suffering and strength. We must remind our neighbors, both Jewish and non-Jewish, that anti-Semitism is alive and well today. We must shout and scream and vote until our elected leaders take this threat to our community seriously. And, we must stand with, support, and listen to other communities that are subjected to vengeful hate today in the same way that many of these groups have supported us in the wake of this tragedy.

This terrible shooting is not the first of its kind, and if conflict and loathing are permitted to grow, I fear it will not be the last. While political change may help, the best way to target this hate is through smaller-scale actions in our own communities.

It is critical that we as a Jewish people take time to congregate and heal together, but it is equally necessary to include those outside the Jewish community to build a powerful crusade against hatred and bigotry. While convening with these individuals, we will work to end the dangerous “otherizing” that plagues our society and seek to understand that we share far more in common than we thought. As disagreements arise during our discussions, we will learn to respect and treat each other with the fairness we each desire. Together, we shall share the comfort, strength, and courage that traditional Jewish foods provide and use them to fuel our revolution. 

We are not alone in the fight despite what extremists and anti-semites might like us to believe.  So, like any Jew would do, I invite you to join me at the Shabbat table. First, we will eat. Then, we will get to work.  

Lillia Borodkin is a senior at Kent State University majoring in Psychology with a concentration in Child Psychology. She plans to attend graduate school and become a school psychologist while continuing to pursue her passion for reading and writing. Outside of class, Lillia is involved in research in the psychology department and volunteers at the Women’s Center on campus.   

Powerful Voice Winner: Paisley Regester

As a kid, I remember asking my friends jokingly, ”If you were stuck on a deserted island, what single item of food would you bring?” Some of my friends answered practically and said they’d bring water. Others answered comically and said they’d bring snacks like Flamin’ Hot Cheetos or a banana. However, most of my friends answered sentimentally and listed the foods that made them happy. This seems like fun and games, but what happens if the hypothetical changes? Imagine being asked, on the eve of your death, to choose the final meal you will ever eat. What food would you pick? Something practical? Comical? Sentimental?  

This situation is the reality for the 2,747 American prisoners who are currently awaiting execution on death row. The grim ritual of “last meals,” when prisoners choose their final meal before execution, can reveal a lot about these individuals and what they valued throughout their lives.

It is difficult for us to imagine someone eating steak, lobster tail, apple pie, and vanilla ice cream one moment and being killed by state-approved lethal injection the next. The prisoner can only hope that the apple pie he requested tastes as good as his mom’s. Surprisingly, many people in prison decline the option to request a special last meal. We often think of food as something that keeps us alive, so is there really any point to eating if someone knows they are going to die?

“Controlling food is a means of controlling power,” said chef Sean Sherman in the YES! Magazine article “Cooking Stirs the Pot for Social Change,” by Korsha Wilson. There are deeper stories that lie behind the final meals of individuals on death row.

I want to bring awareness to the complex and often controversial conditions of this country’s criminal justice system and change the common perception of prisoners as inhuman. To accomplish this, I would host a potluck where I would recreate the last meals of prisoners sentenced to death.

In front of each plate, there would be a place card with the prisoner’s full name, the date of execution, and the method of execution. These meals could range from a plate of fried chicken, peas with butter, apple pie, and a Dr. Pepper, reminiscent of a Sunday dinner at Grandma’s, to a single olive.

Seeing these meals up close, meals that many may eat at their own table or feed to their own kids, would force attendees to face the reality of the death penalty. It will urge my guests to look at these individuals not just as prisoners, assigned a number and a death date, but as people, capable of love and rehabilitation.  

This potluck is not only about realizing a prisoner’s humanity, but it is also about recognizing a flawed criminal justice system. Over the years, I have become skeptical of the American judicial system, especially when only seven states have judges who ethnically represent the people they serve. I was shocked when I found out that the officers who killed Michael Brown and Anthony Lamar Smith were exonerated for their actions. How could that be possible when so many teens and adults of color have spent years in prison, some even executed, for crimes they never committed?  

Lawmakers, police officers, city officials, and young constituents, along with former prisoners and their families, would be invited to my potluck to start an honest conversation about the role and application of inequality, dehumanization, and racism in the death penalty. Food served at the potluck would represent the humanity of prisoners and push people to acknowledge that many inmates are victims of a racist and corrupt judicial system.

Recognizing these injustices is only the first step towards a more equitable society. The second step would be acting on these injustices to ensure that every voice is heard, even ones separated from us by prison walls. Let’s leave that for the next potluck, where I plan to serve humble pie.

Paisley Regester is a high school senior and devotes her life to activism, the arts, and adventure. Inspired by her experiences traveling abroad to Nicaragua, Mexico, and Scotland, Paisley hopes to someday write about the diverse people and places she has encountered and share her stories with the rest of the world.

Powerful Voice Winner: Emma Lingo

The Empty Seat

“If you aren’t sober, then I don’t want to see you on Christmas.”

Harsh words for my father to hear from his daughter but words he needed to hear. Words I needed him to understand and words he seemed to consider as he fiddled with his wine glass at the head of the table. Our guests, my grandma, and her neighbors remained resolutely silent. They were not about to defend my drunken father–or Charles as I call him–from my anger or my ultimatum.

This was the first dinner we had had together in a year. The last meal we shared ended with Charles slopping his drink all over my birthday presents and my mother explaining heroin addiction to me. So, I wasn’t surprised when Charles threw down some liquid valor before dinner in anticipation of my anger. If he wanted to be welcomed on Christmas, he needed to be sober—or he needed to be gone.

Countless dinners, holidays, and birthdays taught me that my demands for sobriety would fall on deaf ears. But not this time. Charles gave me a gift—a one of a kind, limited edition, absolutely awkward treat. One that I didn’t know how to deal with at all. Charles went home that night, smacked a bright red bow on my father, and hand-delivered him to me on Christmas morning.

He arrived for breakfast freshly showered and looking flustered. He would remember this day for once only because his daughter had scolded him into sobriety. Dad teetered between happiness and shame. Grandma distracted us from Dad’s presence by bringing the piping hot bacon and biscuits from the kitchen to the table, theatrically announcing their arrival. Although these foods were the alleged focus of the meal, the real spotlight shined on the unopened liquor cabinet in my grandma’s kitchen—the cabinet I know Charles was begging Dad to open.

I’ve isolated myself from Charles. My family has too. It means we don’t see Dad, but it’s the best way to avoid confrontation and heartache. Sometimes I find myself wondering what it would be like if we talked with him more or if he still lived nearby. Would he be less inclined to use? If all families with an addict tried to hang on to a relationship with the user, would there be fewer addicts in the world? Christmas breakfast with Dad was followed by Charles whisking him away to Colorado where pot had just been legalized. I haven’t talked to Dad since that Christmas.

As Korsha Wilson stated in her YES! Magazine article, “Cooking Stirs the Pot for Social Change,” “Sometimes what we don’t cook says more than what we do cook.” When it comes to addiction, what isn’t served is more important than what is. In quiet moments, I like to imagine a meal with my family–including Dad. He’d have a spot at the table in my little fantasy. No alcohol would push him out of his chair, the cigarettes would remain seated in his back pocket, and the stench of weed wouldn’t invade the dining room. Fruit salad and gumbo would fill the table—foods that Dad likes. We’d talk about trivial matters in life, like how school is going and what we watched last night on TV.

Dad would feel loved. We would connect. He would feel less alone. At the end of the night, he’d walk me to the door and promise to see me again soon. And I would believe him.

Emma Lingo spends her time working as an editor for her school paper, reading, and being vocal about social justice issues. Emma is active with many clubs such as Youth and Government, KHS Cares, and Peer Helpers. She hopes to be a journalist one day and to be able to continue helping out people by volunteering at local nonprofits.

Powerful Voice Winner: Hayden Wilson

Bittersweet Reunion

I close my eyes and envision a dinner of my wildest dreams. I would invite all of my relatives. Not just my sister who doesn’t ask how I am anymore. Not just my nephews who I’m told are too young to understand me. No, I would gather all of my aunts, uncles, and cousins to introduce them to the me they haven’t met.

For almost two years, I’ve gone by a different name that most of my family refuses to acknowledge. My aunt, a nun of 40 years, told me at a recent birthday dinner that she’d heard of my “nickname.” I didn’t want to start a fight, so I decided not to correct her. Even the ones who’ve adjusted to my name have yet to recognize the bigger issue.

Last year on Facebook, I announced to my friends and family that I am transgender. No one in my family has talked to me about it, but they have plenty to say to my parents. I feel as if this is about my parents more than me—that they’ve made some big parenting mistake. Maybe if I invited everyone to dinner and opened up a discussion, they would voice their concerns to me instead of my parents.

I would serve two different meals of comfort food to remind my family of our good times. For my dad’s family, I would cook heavily salted breakfast food, the kind my grandpa used to enjoy. He took all of his kids to IHOP every Sunday and ordered the least healthy option he could find, usually some combination of an overcooked omelet and a loaded Classic Burger. For my mom’s family, I would buy shakes and burgers from Hardee’s. In my grandma’s final weeks, she let aluminum tins of sympathy meals pile up on her dining table while she made my uncle take her to Hardee’s every day.

In her article on cooking and activism, food writer Korsha Wilson writes, “Everyone puts down their guard over a good meal, and in that space, change is possible.” Hopefully the same will apply to my guests.

When I first thought of this idea, my mind rushed to the endless negative possibilities. My nun-aunt and my two non-nun aunts who live like nuns would whip out their Bibles before I even finished my first sentence. My very liberal, state representative cousin would say how proud she is of the guy I’m becoming, but this would trigger my aunts to accuse her of corrupting my mind. My sister, who has never spoken to me about my genderidentity, would cover her children’s ears and rush them out of the house. My Great-Depression-raised grandparents would roll over in their graves, mumbling about how kids have it easy nowadays.

After mentally mapping out every imaginable terrible outcome this dinner could have, I realized a conversation is unavoidable if I want my family to accept who I am. I long to restore the deep connection I used to have with them. Though I often think these former relationships are out of reach, I won’t know until I try to repair them. For a year and a half, I’ve relied on Facebook and my parents to relay messages about my identity, but I need to tell my own story.

At first, I thought Korsha Wilson’s idea of a cooked meal leading the way to social change was too optimistic, but now I understand that I need to think more like her. Maybe, just maybe, my family could all gather around a table, enjoy some overpriced shakes, and be as close as we were when I was a little girl.

 Hayden Wilson is a 17-year-old high school junior from Missouri. He loves writing, making music, and painting. He’s a part of his school’s writing club, as well as the GSA and a few service clubs.

 Literary Gems

We received many outstanding essays for the Fall 2018 Writing Competition. Though not every participant can win the contest, we’d like to share some excerpts that caught our eye.

Thinking of the main staple of the dish—potatoes, the starchy vegetable that provides sustenance for people around the globe. The onion, the layers of sorrow and joy—a base for this dish served during the holidays.  The oil, symbolic of hope and perseverance. All of these elements come together to form this delicious oval pancake permeating with possibilities. I wonder about future possibilities as I flip the latkes.

—Nikki Markman, University of San Francisco, San Francisco, California

The egg is a treasure. It is a fragile heart of gold that once broken, flows over the blemishless surface of the egg white in dandelion colored streams, like ribbon unraveling from its spool.

—Kaylin Ku, West Windsor-Plainsboro High School South, Princeton Junction, New Jersey

If I were to bring one food to a potluck to create social change by addressing anti-Semitism, I would bring gefilte fish because it is different from other fish, just like the Jews are different from other people.  It looks more like a matzo ball than fish, smells extraordinarily fishy, and tastes like sweet brine with the consistency of a crab cake.

—Noah Glassman, Ethical Culture Fieldston School,  Bronx, New York

I would not only be serving them something to digest, I would serve them a one-of-a-kind taste of the past, a taste of fear that is felt in the souls of those whose home and land were taken away, a taste of ancestral power that still lives upon us, and a taste of the voices that want to be heard and that want the suffering of the Natives to end.

—Citlalic Anima Guevara, Wichita North High School, Wichita, Kansas

It’s the one thing that your parents make sure you have because they didn’t.  Food is what your mother gives you as she lies, telling you she already ate. It’s something not everybody is fortunate to have and it’s also what we throw away without hesitation.  Food is a blessing to me, but what is it to you?

—Mohamed Omar, Kirkwood High School, Kirkwood, Missouri

Filleted and fried humphead wrasse, mangrove crab with coconut milk, pounded taro, a whole roast pig, and caramelized nuts—cuisines that will not be simplified to just “food.” Because what we eat is the diligence and pride of our people—a culture that has survived and continues to thrive.

—Mayumi Remengesau, University of San Francisco, San Francisco, California

Some people automatically think I’m kosher or ask me to say prayers in Hebrew.  However, guess what? I don’t know many prayers and I eat bacon.

—Hannah Reing, Ethical Culture Fieldston School, The Bronx, New York

Everything was placed before me. Rolling up my sleeves I started cracking eggs, mixing flour, and sampling some chocolate chips, because you can never be too sure. Three separate bowls. All different sizes. Carefully, I tipped the smallest, and the medium-sized bowls into the biggest. Next, I plugged in my hand-held mixer and flicked on the switch. The beaters whirl to life. I lowered it into the bowl and witnessed the creation of something magnificent. Cookie dough.

—Cassandra Amaya, Owen Goodnight Middle School, San Marcos, Texas

Biscuits and bisexuality are both things that are in my life…My grandmother’s biscuits are the best: the good old classic Southern biscuits, crunchy on the outside, fluffy on the inside. Except it is mostly Southern people who don’t accept me.

—Jaden Huckaby, Arbor Montessori, Decatur, Georgia

We zest the bright yellow lemons and the peels of flavor fall lightly into the batter.  To make frosting, we keep adding more and more powdered sugar until it looks like fluffy clouds with raspberry seed rain.

—Jane Minus, Ethical Culture Fieldston School, Bronx, New York

Tamales for my grandma, I can still remember her skillfully spreading the perfect layer of masa on every corn husk, looking at me pitifully as my young hands fumbled with the corn wrapper, always too thick or too thin.

—Brenna Eliaz, San Marcos High School, San Marcos, Texas

Just like fry bread, MRE’s (Meals Ready to Eat) remind New Orleanians and others affected by disasters of the devastation throughout our city and the little amount of help we got afterward.

—Madeline Johnson, Spring Hill College, Mobile, Alabama

I would bring cream corn and buckeyes and have a big debate on whether marijuana should be illegal or not.

—Lillian Martinez, Miller Middle School, San Marcos, Texas

We would finish the meal off with a delicious apple strudel, topped with schlag, schlag, schlag, more schlag, and a cherry, and finally…more schlag (in case you were wondering, schlag is like whipped cream, but 10 times better because it is heavier and sweeter).

—Morgan Sheehan, Ethical Culture Fieldston School, Bronx, New York

Clever Titles

This year we decided to do something different. We were so impressed by the number of catchy titles that we decided to feature some of our favorites. 

“Eat Like a Baby: Why Shame Has No Place at a Baby’s Dinner Plate”

—Tate Miller, Wichita North High School, Wichita, Kansas 

“The Cheese in Between”

—Jedd Horowitz, Ethical Culture Fieldston School, Bronx, New York

“Harvey, Michael, Florence or Katrina? Invite Them All Because Now We Are Prepared”

—Molly Mendoza, Spring Hill College, Mobile, Alabama

“Neglecting Our Children: From Broccoli to Bullets”

—Kylie Rollings, Kirkwood High School, Kirkwood, Missouri  

“The Lasagna of Life”

—Max Williams, Wichita North High School, Wichita, Kansas

“Yum, Yum, Carbon Dioxide In Our Lungs”

—Melanie Eickmeyer, Kirkwood High School, Kirkwood, Missouri

“My Potluck, My Choice”

—Francesca Grossberg, Ethical Culture Fieldston School, Bronx, New York

“Trumping with Tacos”

—Maya Goncalves, Lincoln Middle School, Ypsilanti, Michigan

“Quiche and Climate Change”

—Bernie Waldman, Ethical Culture Fieldston School, Bronx, New York

“Biscuits and Bisexuality”

“W(health)”

—Miles Oshan, San Marcos High School, San Marcos, Texas

“Bubula, Come Eat!”

—Jordan Fienberg, Ethical Culture Fieldston School,  Bronx, New York

Get Stories of Solutions to Share with Your Classroom

Teachers save 50% on YES! Magazine.

Inspiration in Your Inbox

Get the free daily newsletter from YES! Magazine: Stories of people creating a better world to inspire you and your students.

What Americans can learn from other food cultures

Share this idea.

• Click to share on Facebook (Opens in new window)
• Click to share on Twitter (Opens in new window)
• Click to share on LinkedIn (Opens in new window)
• Click to share on Reddit (Opens in new window)
• Click to share on Pocket (Opens in new window)
• Click to share on WhatsApp (Opens in new window)

Food feeds the soul. To the extent that we all eat food, and we all have souls, food is the single great unifier across cultures. But what feeds  your  soul?

For me, a first-generation Korean-American, comfort food is a plate of kimchi, white rice, and fried Spam. Such preferences are personally meaningful — and also culturally meaningful. Our comfort foods map who are, where we come from, and what happened to us along the way. Notes Jennifer 8. Lee (TED Talk: Jennifer 8. Lee looks for General Tso ), “what you want to cook and eat is an accumulation, a function of your experiences — the people you’ve dated, what you’ve learned, where you’ve gone. There may be inbound elements from other cultures, but you’ll always eat things that mean something to you.”

In much of China, only the older generations still shop every day in the wet market, then go home and cook traditional dishes.

Jennifer Berg, director of graduate food studies at New York University, notes that food is particularly important when you become part of a diaspora, separated from your mother culture. “It’s the last vestige of culture that people shed,” says Berg. “There’s some aspects of maternal culture that you’ll lose right away. First is how you dress, because if you want to blend in or be part of a larger mainstream culture the things that are the most visible are the ones that you let go. With food, it’s something you’re engaging in hopefully three times a day, and so there are more opportunities to connect to memory and family and place. It’s the hardest to give up.”

Food as identity

The “melting pot” in American cuisine is a myth, not terribly unlike the idea of a melting pot of American culture, notes chef Dan Barber (TED Talk: How I fell in love with a fish ). “Most cultures don’t think about their cuisine in such monolithic terms,” he says. “French, Mexican, Chinese, and Italian cuisines each comprise dozens of distinct regional foods. And I think “American” cuisine is moving in the same direction, becoming more localized, not globalized.”

Most cultures don’t think about their cuisine in monolithic terms. Mexican, Chinese and French cuisines each comprise dozens of distinct regional foods.

American cuisine is shaped by the natural wealth of the country. Having never faced agricultural hardship, Americans had the luxury of not relying on rotating crops, such as the Japanese, whose food culture now showcases buckwheat alongside rice, or the Indians, or the French and Italians, who feature lentils and beans alongside wheat. “That kind of negotiation with the land forced people to incorporate those crops in to the culture,” says Barber. And so eating soba noodles becomes part of what it means to be Japanese, and eating beans becomes part of what it means to be French.

Every single culture and religion uses food as part of their celebrations, says Ellen Gustafson, co-founder of the FEED Project and The 30 Project, which aims to tackle both hunger and obesity issues globally. (Watch her TED Talk: Obesity + hunger = 1 global food issue .) “The celebratory nature of food is universal. Every season, every harvest, and every holiday has its own food, and this is true in America as well. It helps define us.”

Food as survival

Sometimes food means survival. While the Chinese cooks who exported “Chinese” food around the world ate authentic cooking at home, the dishes they served, thus creating new cuisines entirely, were based on economic necessity. Chinese food in America, for example, is Darwinian, says Lee. It was a way for Chinese cooks to survive in America and earn a living. It started with the invention of chop suey in the late 1800s, followed by fortune cookies around the time of World War II, and the pervasive General Tso’s Chicken, in the 1970s. Waves of more authentic Chinese food followed, as Hunan and Sichuan cooking came to the U.S. by way of Taiwan.

In Chinese cities, meanwhile, only grandparents are cooking and eating the way that people from outside of China might imagine “Chinese” food. The older generation still would shop every day in the wet market, bargain for tomatoes, then go home that night and cook traditional dishes, says Crystyl Mo, a food writer based in Shanghai. But most people born after the Cultural Revolution don’t know how to cook. “That generation was focused purely on studying, and their parents never taught them how to cook,” says Mo. “So they’re very educated, but they’re eating takeout or going back to their parents’ homes for meals.”

Food as status

Those slightly younger people have been the beneficiaries of the restaurant culture exploding in Shanghai. The city is home to 23 million people, and has more than 100,000 restaurants, up from less than ten thousand a decade ago. Now, you can find food from all of the provinces of China in Shanghai, as well as every kind of global food style imaginable.

The introduction of global foods and brands has compounded food as a status symbol for middle-class Chinese.

The introduction of global foods and brands has compounded food as a status symbol for middle-class Chinese. “Food as status has always been a huge thing in China,” says Mo. “Being able to afford to eat seafood or abalone or shark’s-fin or bird’s-nest soup, or being able to show respect to a VIP by serving them the finest yellow rice wine, is part of our history. Now it’s been modernized by having different Western foods represent status. It could be a Starbucks coffee, or Godiva chocolates, or a Voss water bottle. It’s a way of showing your sophistication and worldliness.”

Eating is done family style, with shared dishes, and eating is the major social activity for friends and families. Eating, exchanging food, taking photos of food, uploading photos of food, looking at other people’s photos of food — this is all a way that food brings people together in an urban center. Even waiting in line is part of the event. People may scoff at the idea of waiting two hours in line to eat in a trendy restaurant, says Mo, but waiting in line for a restaurant with your friends is an extension of your experience eating with them.

How and why you eat your food, is, of course, also very cultural. In China, people eat food not necessarily for taste, but for texture. Jellyfish or sliced pig ear don’t have any taste, but do have desirable texture. Foods must either be scalding hot or very cold; if it’s warm, there’s something wrong with the dish. At a banquet, the most expensive things are served first, such as scallops or steamed fish, then meats, then nice vegetables, and finally soup, and if you’re still hungry, then rice or noodles or buns. “If you started a meal and they brought out rice after the fish, you’d be very confused,” says Mo. “Like, is the meal over now?”

Food as pleasure

“Food in France is still primarily about pleasure,” says Mark Singer, technical director of cuisine at Le Cordon Bleu in Paris. “Cooking and eating are both past time and pleasure.” The French might start their day with bread, butter, jam, and perhaps something hot to drink — “There’s no way that it would expand to eggs and bacon,” says Singer — but it’s a time of the day when the whole family can be united. Singer, who was born in Philadelphia, has lived in France for more than 40 years. (He doesn’t eat breakfast.)

“Things have changed dramatically in the past 20 years when it comes to food in the country,” he says. “What was a big affair with eating has slowly softened up. There are still events in the year, like birthdays and New Year’s Eve and Christmas Eve that still say really anchored into traditional food and cooking. But it’s not every day.”

Some of the ideas of French food life may be a performance, adds Berg. “I led a course in Paris this summer on myth-making and myth-busting and the performance of Frenchness. The students want to believe that France is this pastoral nation where people are spending five hours a day going to 12 different markets to get their food. The reality is most croissants are factory made, and most people are buying convenience food, except for the very elite. But part of our identity relies on believing that mythology.”

An Italian child’s first experience with food is not buns or rice or eggs, but probably ice cream.

Food in Italy is love, then nutrition, then history, then pleasure, he says. An Italian child’s first experience with food is not buns or rice or eggs, but probably ice cream, notes Bolasco. Status and wealth play less of a role in food than say, in China.

Food as community

In Arab cultures, community is key to the food culture. The daily iftar that breaks the fast during Ramadan, for example, features platters of traditional fare such as tharid and h’riss that are shared by all who are sitting down to break the fast, eating with their hand from the same dishes. Families and institutions will host private iftars, of course, but mosques, schools, markets and other community organizations will also offer large iftar meals, and all are open to the public and shared. This family style of eating is not dissimilar to the dishes on a Chinese dinner table, where one does not eat a single portioned and plated dish, but is expected to eat from shared, communal platters.

Food as humanity

Perhaps cuisine, though, isn’t so much about progress as it is about restraint.

“One of the great things about cuisine is that it the best way to hold back our worst kind of hedonism,” says Barber. “There is no landscape in the world that sustainably allows us to eat how we think we want to.” In another sense, says Barber, food is the physical manifestation of our relationship with the natural world. It is where culture and ecology intersect. It can become even more important than language, and even geography, when it comes to culture.

“Your first relationship as a human being is about food,” says Richard Wilk, anthropology professor at the University of Indiana and head of its food studies program. “The first social experience we have is being put to the breast or bottle. The social act of eating, is part of how we become human, as much as speaking and taking care of ourselves. Learning to eat is learning to become human.”

Illustrations by Andrea Turvey for TED. 

About the author

Amy S. Choi is a freelance journalist, writer and editor based in Brooklyn, N.Y. She is the co-founder and editorial director of The Mash-Up Americans, a media and consulting company that examines multidimensional modern life in the U.S.

• Editor's picks
• questions worth asking
• What's the future of food?

TED Talk of the Day

How to make radical climate action the new normal

6 ways to give that aren't about money

A smart way to handle anxiety -- courtesy of soccer great Lionel Messi

How do top athletes get into the zone? By getting uncomfortable

6 things people do around the world to slow down

Creating a contract -- yes, a contract! -- could help you get what you want from your relationship

Could your life story use an update? Here’s how to do it 

6 tips to help you be a better human now

How to have better conversations on social media (really!)

Let’s stop calling them “soft skills” -- and call them “real skills” instead

3 strategies for effective leadership, from a former astronaut

There’s a know-it-all at every job — here’s how to deal

How to change your relationship with food -- and stop eating your feelings

A chef reclaims his Southern culinary history

Want to grow your own food? 9 tips to help you get started

8 mouthwatering TV shows and movies about the future of food and our planet

14.3 Food and Cultural Identity

Learning outcomes.

By the end of this section, you will be able to:

• Describe the relationship between food and cultural identity.
• Contrast food prescriptions with food proscriptions.
• Illustrate the connection between food and gender.

Food and Cultural Identity

Food travels across cultures perhaps more often and with more ease than any other tradition. Sometimes food carries with it related culinary practices (such as the use of chopsticks), and sometimes foods mix with existing culinary traditions to form new syncretic cuisines (such as Tex-Mex food, which evolved from a combination of Mexican and US Southwest food traditions). Like culture itself, foods are shared within and move between communities, adapting to changing circumstances and settings. Although it is adaptable, food is also tightly linked to people’s cultural identities , or the ways they define and distinguish themselves from other groups of people. As part of these cultural identities, the term cuisine is used to refer to specific cultural traditions of cooking, preparing, and consuming food. While urban areas tend to shift and adapt cuisine more frequently than rural areas, those aspects of cuisine most tightly linked to identity tend to change slowly in all settings.

In her research on Japanese food and identity, cultural anthropologist, and Japanese scholar Emiko Ohnuki-Tierney (1993, 1995) explores the sociocultural construction of rice as a dominant metaphor for the Japanese people. Using evidence from official decrees, taxation documents, myths, rituals, woodblock prints, and poetry, Ohnuki-Tierney traces the long history of rice cultivation in Japan. Introduced from China, rice agriculture began during the Yamato period (250–710 CE). While the Chinese preferred long-grain rice, the Japanese cultivated short-grain rice, which they considered the only pure form of rice. During this period, a series of myths connecting short-grain rice to Japanese deities emerged in folktales and historical documents—evidence of Japanese efforts to distinguish themselves from the Chinese, who also relied on rice as an important source of calories. Over the years, rice developed into a staple crop that Japanese landowners used as a form of tax payment, indicating strong connections between Japanese land, Japanese short-grain rice, and the Japanese landowning elite. By the early modern period (1603–1868), as Japan became increasingly urban and eventually industrialized, agricultural life declined. People moved off the land and into cities, and rice began to take on new meanings. Symptomatic of a cultural identity strongly rooted in national history, rice became an increasingly sacred symbol of Japanese identity—a cultural memory with a long history that consistently tied being Japanese to eating domestic Japanese rice. As Japan opened to interactions with Western nations, the Japanese continued to use rice as a metaphor for national identity: while the Japanese referred to themselves as “rice-eaters,” they referred to Western peoples as “meat-eaters.”

For years, Japan has had a ban on importing any foreign-grown rice, even California export rice, which is primarily the Japanese short-grain variety and available at a significantly lower price. In 1993, Japan suffered a growing season that was colder and wetter than normal and had a low-producing rice harvest. US rice exporters were able to negotiate a trade deal allowing some limited rice exports to Japan. Yet most of this rice remained in warehouses, untouched. Japanese people complained that it was full of impurities and did not taste good. Today, on average, Japanese people consume only about 160 grams of rice daily, half of what they consumed 40 years ago (Coleman 2017). Yet their cultural and symbolic connection with domestic Japanese rice remains strong. Japanese short-grain rice is still referred to as shushoku , “the main dish” (Ohnuki-Tierney 1993, 16)—the symbolic centerpiece, even though it is now more frequently a small side dish in a more diverse cuisine. Ohnuki-Tierney notes that rice plays a particularly important role in the Japanese sense of community:

Not only during ritual occasions, but also in the day-to-day lives of the Japanese, rice and rice products play a crucial role in commensal activities. Cooked white rice is offered daily to the family ancestral alcove. Also, rice is the only food shared at meals, served by the female head of the household, while other dishes are placed in individual containers. Rice stands for “we,” i.e., whatever social group one belongs to, as in a common expression, “to eat from the same rice-cooking pan,” which connotes a strong sense of fellowship arising from sharing meals. (1995, 229)

Although the meaning of rice has shifted during different historical periods—from a comparison between short-grain Japanese and long-grain Chinese rice to a way to distinguish rice-eating Japanese from meat-eating Westerners, then to a measure of the quality of what is grown in Japanese versus less desirable imported rice—the Japanese continue to hold a cultural identity closely connected with rice. Being Japanese means eating Japanese rice still today.

The relationship between food and cultural identity is readily apparent in Western societies. Most grocery stores have aisles containing goods labeled as “international foods” or “ethnic foods,” and large urban areas often include neighborhoods featuring a conglomeration of restaurants serving diverse cuisines. In Washington, DC, the neighborhood of Adams Morgan is famous for its ethnic restaurants. Walking down the street, one might smell the mouthwatering aroma of injera , a sour, fermented flatbread from Ethiopia, or bún bò hu? , spicy lemongrass beef soup from Vietnam. Think about your own town and nearby urban areas. Where do you go to try new foods and dishes from other cultures?

Food Prescriptions and Proscriptions

As with all cultural institutions, there are various rules and customs surrounding food and eating. Many of these can be classified as either food prescriptions , foods that one should eat and are considered culturally appropriate, or food proscriptions , foods that are prohibited and not considered proper. These food regulations are social norms that connect production and consumption with the maintenance of cultural identity through food.

In the previous section, you read about the importance of Japanese short-grain rice as a symbol of Japanese identity. For many Japanese people, short-grain rice is a food prescription, something that they feel they should eat. Food prescriptions are common across cultures and nation-states, especially in regard to special holidays. There are many examples: turkey on Thanksgiving in the United States, corned beef on St. Patrick’s Day in Ireland, special breads, and candy figurines on Día de los Muertos in Mexico, saffron bread and ginger biscuits on St. Lucia Day in Sweden, or mutton curry and rice on Eid al-Fitr in Muslim countries. Food prescriptions are also common in the celebration of commemorative events, such as the cakes eaten at birthday parties and weddings, or the enchiladas and tamales prepared for a quinceañera celebrating a young Latin American woman’s 15th birthday. Most of these occasions involve feasts , which are elaborate meals shared among a large group of people and featuring symbolically meaningful foods.

One interesting example is the food eaten to mark the Dragon Boat Festival (Dragon Boat Festival, also called Duanwu), held in China on the fifth day of the fifth month of the Chinese lunar year. There are various origin stories for the Dragon Boat Festival. In one of them, the festival commemorates a beloved Chinese poet and government minister named Qu Yuan (ca. 340–206 BCE), who fell out of imperial favor and died by suicide, drowning himself. According to the story, people threw sticky rice dumplings into the river where he had drowned himself in order to distract the fish so that they could retrieve his body and give him a proper burial. The most important Dragon Boat food is zongzi , a sticky rice dumpling with different fillings, but the feast also traditionally includes eel, sticky rice cakes, boiled eggs, jiandui (a wheat ball covered in sesame seeds), pancakes with fillings, and wine.

Food proscriptions, also called food taboos , are also common across cultures and contribute to establishing and maintaining a group’s identity. Often, these rules and regulations about what not to eat originate in religious beliefs. Two examples are the vegetarianism practiced by many Hindus, which is grounded in the spiritual principle of ahimsa (nonviolence in relation to all living things), and kashrut , a Jewish principle that forbids mixing meat and dairy foods or eating pork or shellfish. Sometimes food proscriptions are active for limited periods of time. For many Christians, especially Catholics, the 40 days of Lent, a period of religious reflection commemorating the 40 days Jesus spent fasting in the desert, are a time when people give up certain foods or drinks to make a symbolic sacrifice. For many Catholics, this means fasting (withholding a measure of food) throughout the period and/or totally abstaining from meat on the special days of Ash Wednesday and Good Friday:

For members of the Latin Catholic Church, the norms on fasting are obligatory from age 18 until age 59. When fasting, a person is permitted to eat one full meal, as well as two smaller meals that together are not equal to a full meal. The norms concerning abstinence from meat are binding upon members of the Latin Catholic Church from age 14 onwards. (United States Conference of Catholic Bishops n.d.)

Muslims observe Ramadan , a month-long commemoration of the prophet Muhammad receiving the revelations of the Quran, by fasting every day from sunup to sundown. The Islamic fast entails a prohibition on food and drink, including water. Every evening after sundown, Muslims eat a large meal that include fruits, vegetables, and dates to rehydrate for the next day’s fast.

Some food prohibitions are customary and tied more to ancient cultural traditions than religion. Many food prohibitions pertain to meat. Among several East African groups, there is a prohibition against eating fish of any kind. This is called the Cushitic fish taboo because the prohibitions are found among many, but not all, cultural groups whose languages are part of the Cushite family, such as the Somali, Masaai, and Bantu peoples. Horsemeat was historically consumed infrequently in the United States until it was outlawed in 2005, primarily because of toxins in the meat related to the butchering process. Even before then, horsemeat in mainstream US society was a food prohibition. However, it is consumed throughout Europe, where there are butchers solely devoted to handling horsemeat.

An interesting case of food rules and regulations across cultures is cannibalism , the act of eating an individual of one’s own species. Although we do not usually think of human flesh as a menu item, in some cultures it is considered a kind of food, typically eaten as symbolic nutrition and identity. U.S. cultural and medical anthropologist Beth Conklin (1995) and Brazilian cultural anthropologist Aparecida Vilaça (2002) conducted research among the Wari’ of western Amazonia in Brazil and found that prior to evangelization by Christian missionaries in the 1960s, the Wari’ practiced two different types of cannibalism: endocannibalism , or eating members of one’s own cultural group, and exocannibalism , or eating those who are “foreign” or outside of one’s cultural group. Each form of cannibalism was associated with its own beliefs, practices, and symbolism.

The Wari’ belief system is based on the principle that only the Wari’ are real people. All non-Wari’ others, people and animals alike, are not humans and thus can be considered meat (Vilaça 2002, 358). When speaking of the practice recognized by anthropologists as exocannibalism, the Wari’ did not consider themselves to be practicing cannibalism at all; they saw non-Wari’ people as not fully human and classified them as a type of prey. Endocannibalism was understood differently. Endocannibalism among the Wari’ was practiced as part of the mourning process and understood as a way of honoring a Wari’ person who had died. Following a death, the immediate family of the deceased arranged for non-kin and relatives by marriage to dress and prepare the body by dismembering, roasting, and eating virtually all of it. Consuming the flesh of the deceased was considered the ultimate act of respect, as the remains were not buried in the ground but in the living bodies of other Wari’. Once eaten by non-family Wari’, the deceased could transform from humans into spirits and eventually return as prey animals to provide food for the living. For Conklin, this practice indicates mutualism , or the relationship between people and animals through the medium of food and eating:

For Wari’, ... the magic of existence lies in the commonality of human and animal identities, in the movements between the human and nonhuman worlds embodied in the recognition through cannibalism of human participation in both poles of the dynamic of eating and being eaten. (Conklin 1995, 95)

Cannibalism has been associated with many cultures, sometimes accompanying warfare or imperial expansion, as in the case of the Aztecs (Isaac 2002), and sometimes as a means of showing respect for and establishing kinship with the deceased (see Lindenbaum 1979 for an example in Papua New Guinea). Although there have been scholarly arguments around the nature and frequency of cannibalism (Arens 1979), there is increasing evidence that this was a practiced norm in many human societies. Some religions also incorporate symbolic cannibalism as a way of identifying with the deity.

Food can be deeply symbolic and plays an important role in every culture. Whether foods are prescribed or prohibited, each culture constructs meanings around what they define as food and the emotional attachments they have to what they eat. Consider your own plate when you next sit down to eat. What meanings are attached to the different foods that you choose? What memories do different foods evoke?

Food and Gender

While food itself is a material substance, humans classify and categorize foods differently based on cultural differences and family traditions. In many cultures, food is gendered, meaning some foods or dishes are associated with one gender more than with the other. Think about your own culture. If you were cooking a meal for only women or only men, would that influence the foods you chose to prepare? Although gender-specific food choices are stereotypes of male and female dietary preferences and every person has their own individual preferences, many social institutions and entertainment venues cater to gendered diets.

• When the television show Man v. Food , a show devoted to “big food” and eating challenges, premiered on the Travel Channel in 2008, it had some of the highest ratings of any show on that channel. Many of the foods showcased are those stereotypically associated with men (burgers, potatoes, ribs, fried chicken), and the host participates in local food-eating competitions, highlighting regional cuisines around the United States. In this show, food functions as a sporting activity under extreme conditions.
• Food delivery business GrubHub did a study of male and female ordering preferences in 2013–2014 at some 30,000 different restaurants in more than 700 US cities to “better understand takeout and delivery” (GrubHub 2018). In their results, they noted some significant differences between men’s and women’s ordering habits. Pizza was the most popular item for both men and women, but among other selections, women tended to order more healthy options, such as salads, sushi, and vegetable dishes, and men ordered more meat and chicken, with the most popular choices being General Tso’s chicken, chicken parmesan, and bacon.

Food historian Paul Freedman traced the emergence of gendered foods and gendered food stereotypes in the United States back to the 1870s, when “shifting social norms—like the entry of women into the workplace—gave women more opportunities to dine without men” (2019b). Freedman notes that there was a rapid development of restaurants meant to appeal to women. Many of these featured lighter fare, such as sandwiches and salads, and some were referred to as “ice cream saloons,” playing on a distinction between them and the more traditional type of saloon primarily associated with men (Freedman 2015). There was also growth in the recipe industry to provide women with home cooking options that allowed for quicker meal preparation.

Gendering foods, a practice often associated with specific life stages and rituals, is found across cultures and across time. In his study of marriage customs in the chiefdom of Batié in Cameroon, social anthropologist Emile Tsékénis notes that the marriage is formalized by an exchange of gendered foods between the couple’s polygamous families:

The groom offers raw “male” products (palm oil, plantain, and raffia wine) to the co-wives of the girl’s mother, while the co-wives hand over the palm oil to the girl’s father, and the girl’s side offers “female” products (yams, potatoes, and/or taro) to the husband’s side. (2017, 134)

This exchange of gendered foods between families mirrors the marriage ceremony and symbolically binds the couple’s families together.

Gendered foods are also common during puberty rituals in many cultures, especially for young women, as female puberty is marked by the beginning of menstruation, an obvious and observable bodily change. In the Kinaaldá , the Navajo puberty ceremony for young girls that takes place shortly after the first menstruation, the girl and female members of her family together cook a corn cake in a special underground oven. The corn cake, called an alkaan , is understood as a re-creation of the first corn cake baked by the Navajo deity Changing Woman. After baking this first corn cake, Changing Woman offered a piece of it to the sun in gratitude for food and life. By reenacting this ritual, the young girl marks her own journey toward the creation of life, as she is now capable of becoming a mother.

As we saw in Chapter 12, Gender & Sexuality, cultures may also celebrate foods that enhance sexuality. In some regions of Vietnam, there are restaurants that serve dog to male customers only, as dog meat is believed to enhance masculinity (Avieli 2011). Food contains and conveys many cultural beliefs. This can be compared to the joys attributed to chocolate in the United States, especially during the celebration of Valentine’s Day. Do you have similar beliefs about food and sexuality?

As an Amazon Associate we earn from qualifying purchases.

This book may not be used in the training of large language models or otherwise be ingested into large language models or generative AI offerings without OpenStax's permission.

Want to cite, share, or modify this book? This book uses the Creative Commons Attribution License and you must attribute OpenStax.

Access for free at https://openstax.org/books/introduction-anthropology/pages/1-introduction

• Authors: Jennifer Hasty, David G. Lewis, Marjorie M. Snipes
• Publisher/website: OpenStax
• Book title: Introduction to Anthropology
• Publication date: Feb 23, 2022
• Location: Houston, Texas
• Book URL: https://openstax.org/books/introduction-anthropology/pages/1-introduction
• Section URL: https://openstax.org/books/introduction-anthropology/pages/14-3-food-and-cultural-identity

© Dec 20, 2023 OpenStax. Textbook content produced by OpenStax is licensed under a Creative Commons Attribution License . The OpenStax name, OpenStax logo, OpenStax book covers, OpenStax CNX name, and OpenStax CNX logo are not subject to the Creative Commons license and may not be reproduced without the prior and express written consent of Rice University.

An official website of the United States government

The .gov means it’s official. Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

The site is secure. The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

• Publications
• Account settings

Preview improvements coming to the PMC website in October 2024. Learn More or Try it out now .

• Advanced Search
• Journal List
• Int J Environ Res Public Health

Why We Eat the Way We Do: A Call to Consider Food Culture in Public Health Initiatives

Edwina mingay.

1 School of Medicine and Public Health, University of Newcastle, Callaghan, Newcastle, NSW 2308, Australia; ua.ude.niws@gnooys (S.Y.); [email protected] (A.H.)

2 Hunter Medical Research Institute, New Lambton Heights, Newcastle, NSW 2305, Australia

Melissa Hart

3 School of Health Sciences, University of Newcastle, Callaghan, Newcastle, NSW 2308, Australia; [email protected]

4 Hunter New England Mental Health Service, Waratah, Newcastle, NSW 2298, Australia

Serene Yoong

5 Hunter New England Population Health, Wallsend, Newcastle, NSW 2287, Australia

6 School of Health Sciences, Swinburne University of Technology, Hawthorn, Melbourne, VIC 3122, Australia

Alexis Hure

The way we eat has changed dramatically in only a few decades. While definitions of food culture have previously existed, a clear description of modern food culture that can be used for health promotion is lacking. In this paper, we propose a concept of food culture for application within public health, what a positive food culture looks like compared to negative elements that have dominated in developed countries and the consequences for physical and mental health and wellbeing. We support calls to action from the international community to reconsider the way we eat. All segments of society have a role to play in building a positive food culture, and it is critical that macro (policy and systems) and meso (community) level environmental factors align and provide supportive environments that promote health-enhancing behaviours. Defining food culture is a necessary step towards articulating the complexities that influence food behaviours and impact health. The ultimate goal is collective action to enable population-wide and sustained improvements to the way we eat, and how we think and feel about food.

1. Introduction

The way we engage with and consume food has changed dramatically in only a few decades with changes to food systems and environments that have exacerbated poor eating patterns and food choices [ 1 ]. The negative impact of these changes on physical and mental health and wellbeing at a population level is a global priority [ 2 ]. Dietary risk factors are driving the global burden of disease, including mental health, which have escalated in both developed and developing nations [ 2 , 3 , 4 , 5 , 6 ]. In 2016, more than 2.2 billion people worldwide were overweight or obese [ 7 ], and it has been projected that without change to current policies, global levels could increase to 3.28 billion people by 2030 (from 1.33 billion in 2005) which represents one third of the projected global population and increased burden of disease [ 2 ]. Globally in 2017, 11 million deaths and 255 million disability adjusted life years were attributable to dietary risk factors, in particular diets high in sodium, and low in fruit, wholegrains, nuts and seeds, vegetables, and seafood omega-3 fatty acids [ 8 ]. These findings provide a stark reminder of the significant relationship between diet quality and non-communicable diseases (NCDs) which has been examined extensively and is well recognised [ 8 , 9 , 10 ]. For example, diet is a primary risk factor for type 2 diabetes, which ranked as the ninth leading cause of mortality worldwide in 2017 (from eighteenth in 1990) and affected 462 million people (6.28% of the population); a prevalence rate of 6059 per 100,000 that is projected to rise to 7079 per 100,000 by 2030 [ 11 ]. Importantly, diet is a preventable risk factor, highlighting the need to improve dietary practices, with contributions from all segments of society [ 8 ]. Peak authoritative bodies, including the World Health Organization, are calling for a shift in, or at least a share of, focus from treating disease to promoting health and more sustainable food systems that deliver healthy diets for all and promote lasting health-enhancing behaviours [ 2 , 10 , 12 , 13 ].

In response to this, we call for an approach that directs focus towards a positive food culture that extends beyond individual level factors to include the influence of social, economic, technological and political factors that have re-shaped our foodways and changed habitual behaviours and beliefs (cultural considerations) around food and eating [ 14 ]. To date, efforts to improve healthy eating have largely focused on strategies in isolation that target behaviour change at an individual level [ 15 , 16 ]. However, without strategies that incorporate and target environmental, behavioural and cultural determinants to influence habitual food behaviours, values and beliefs, it is unsurprising that most of these strategies on their own show limited effects for health gains and longer-term efficacy [ 17 , 18 ]. The promise of current nutrition interventions in achieving population wide health gains is clearly not being achieved. It is time to act with vision and leadership, challenging traditional ways of improving public health nutrition and investing in strategies that are likely to benefit many, over time, and for future generations. We join Hedegaard (2016) and support the need to define and understand the vast and complex components that influence eating patterns and subsequently shape food culture [ 14 ], and Block et al. (2011) who propose a shift in paradigm towards ‘food as wellbeing’ to capture social and cultural considerations for our understanding of the role of food in our lives [ 19 ]. Food culture has always existed but has not been consistently defined. In this manuscript, we seek to define food culture to fill this gap, and in doing so, highlight its significance, and call for its application within public health. We explore the detrimental changes to food culture among developed countries, and highlight opportunities and examples where understanding what a positive food culture looks like can help improve the design and longer-term efficacy of nutrition-related health promotion efforts to ultimately improve habitual food behaviours, values and beliefs going forward.

2. Food Culture Explained

Culture within social anthropology has been described by Wolcott (2008) as “the various ways different groups go about their lives and to the belief systems associated with that behaviour” [ 20 ]. Applying this concept, here within, we refer to food culture as what we do, think and feel around food as an individual or group, within the social and environmental constructs at that time. Our food culture is influenced by food-related drivers that extend beyond individual factors to include our surrounding environments, food socialisation and cultural practices (people, place, policy and time) that interact (directly and indirectly), are highly influential for food choice, and shape the way we eat. Importantly, it encompasses cultivated and shared knowledge and behaviours through inherited ideas, and learning and accumulated experience throughout our lives that mould our beliefs and values around, and relationship with, food and eating. Food culture drivers include:

• Our social milieu : close relationships and extended influencers from the media; our interactions, behaviours, ways of thinking and understanding of food, that create social norms through exposure and accumulated experience [ 21 ].
• Place : physical settings within the home, workplace, neighbourhood, educational settings that we occupy to engage with and consume food.
• Guidelines : rules, expectations and instructions within a society that guide people around food-related behaviour [ 21 ].
• Food literacy : cultivated and transmitted food literacy across generations, influenced by temporal (perception of time) and spatial (perception of physical space) dimensions, cultural practices, economic resources, and habitual behaviours linked to global and traditional changes to food procurement, selection, preparation and consumption [ 22 , 23 ].
• Food systems : the activities that encompass paddock to plate to disposal practices, shaped by policy, economics, and health, ethical and sustainability concerns [ 2 , 24 ].

Food culture expresses identity and meaning, links to dietary patterns, and therefore impacts health and wellbeing. It has always existed, and elements have been explored and described; particularly within sociology, public health literature and recent dietary guidelines [ 21 , 25 , 26 , 27 ]. Parallel influences can be drawn from the health promotion and public health literature, including policy and ecological frameworks [ 1 , 27 , 28 , 29 , 30 ], and principles from the Ottawa Charter [ 31 ] and the Constitution of the World Health Organization [ 32 ] that remain firmly relevant today.

Our food culture is closely linked to our surrounding food environments. We argue for the application of food culture within public health to expand the lens and consider cultural and symbolic meanings around food and eating within our food environments. Applying a food culture lens forces the opportunity to question how food culture is represented within each environment where we engage with and consume food. Is it one that considers and promotes a positive and supportive approach to food behaviours, and contributes to moulding positive values and beliefs around food and eating for individuals and communities? Or is it one that diminishes the vital contribution food plays in our lives that encompasses a broad umbrella over health, wellbeing, socialisation, knowledge and skills, access and availability, values and beliefs.

Exploring food culture in the way we approach nutrition interventions enables a holistic picture of the complexities that shape our food behaviours within society, the structure that provides organisation for people. This includes characteristics of all segments of society (individuals, families, communities, businesses, industries, organisations, governments) to build our understanding of why we eat the way we do. Food behaviours “are not universal, natural or inevitable” [ 21 ], nor are they static. This challenges us to think about the whole of food culture being greater than the sum of its parts.

3. Detrimental Changes to Food Culture

The way we engage with and consume food has changed. Globalisation of food, urbanisation, information technology, social and lifestyle changes all contribute to moulding the environment in which we live. It is suggested that these changes have played a significant role in shaping the population’s eating behaviours, and therefore the risk and burden of non-communicable conditions, including mental health [ 5 , 14 , 27 , 33 ].

The globalisation of food has impacts on food choices, habitual food behaviours and nutrient intake. Our modern food systems are characterised by inequitable availability and accessibility to safe and nutritionally adequate food [ 2 ]. More foods than before have been manufactured, refined, repackaged and branded. Choice has expanded with increased imports, abundant convenience and ultra-processed foods [ 5 , 34 ]. For the most part, this has led to poorer nutritional quality alternatives than the original wholefoods [ 5 , 35 , 36 ]. In supermarkets and convenience stores, low-nutritional quality food at low cost is readily available and heavily marketed, often targeting vulnerable groups [ 37 , 38 ]. Super-sized portions, portable foods and beverages, and take-away meals have displaced social and cultural functions of the home-prepared meals that were typically shared around the dining table [ 5 ].

Urbanisation and increased parental workforce hours have increased time away from home and changed the way lives are structured [ 39 ]. Time constraints faced as a result demand time-saving food sourcing and preparation towards convenience foods that are associated with poorer nutritional quality [ 36 , 40 ]. Population level evidence indicates urban populations consume more meals away from the home environment [ 39 ]. We hypothesise such social changes have decreased the transfer of food knowledge and skills from family and carers to younger generations, including a loss of skills, value, celebration and ritual around food.

The information age brings information overload and quickly spread exposure to socio-cultural influence (norms and values) and Western ideals. Competing nutrition messages and body misrepresentations through all forms of media is commonplace, creating confusion about food choices and body image, and increasing the risk of disordered eating patterns [ 41 , 42 ]. This includes idealised body shapes with unrealistic body fat composition or muscular physique. Body dissatisfaction and disordered eating behaviour are now common across social class, age and gender [ 43 , 44 , 45 ]. At the same time, there is increasing noise about ‘diets’, ‘obesity’ and the ‘thin ideal’. There has been an explosion of weight loss, or fad diets and products that are often commercially driven. They promise a quick fix without supporting evidence, and may compromise essential nutrient intake, organ function and ongoing health [ 46 , 47 ]. Without adequate media and food literacy, this poses challenges for younger generations to navigate, develop and practice health-promoting behaviours. The voice of reason, founded on scientific evidence, and positive values around food and eating gets lost amongst the noise of sensationalised media and marketing.

4. Health Promotion, Not Disease Deficit

The detrimental changes to food culture highlight a need for public health initiatives to focus on promoting healthy food-related behaviours, as a whole, to predominate, and change the way we think and feel about food and eating. The financial cost and intangibility of outcomes, has often led to a lack of investment in health promotion that facilitates a positive food culture, while significant investment in curative approaches continue [ 48 ]. Authorities are urging for greater investment, arguing initiatives that promote health-enhancing behaviours is offset by the reduced cost in treating disease [ 48 ].

Recurring themes resonate throughout calls to action from the international community to drive commitment towards food-related action to improve population-wide health. This includes calls for policy action, a multi-sectoral approach, creation of health-enhancing environments, regulatory action, investment, education and information, community awareness, early intervention, a life course approach and targeted efforts for priority populations [ 3 , 13 , 49 , 50 ]. In addition, climate change and the greenhouse gas contributions from farming practices and food production, demand a new approach to foodways and our attitudes around food and eating [ 12 ]. The United Nations (UN) Decade of Action on Nutrition 2016–2025 [ 13 ], and more recently, the EAT-Lancet Commission on Healthy Diets from Sustainable Sources [ 3 ] are important initiatives that align with the UN Sustainable Development Goals and call for healthier, more sustainable dietary intakes that are accessible for all.

Advances in dietary guidelines reflect the need for a fresh approach, highlighting the importance of environmental and policy interventions that promote and direct people and populations towards knowledge building, and practicing health-enhancing behaviours. The recently updated Dietary Guidelines for Americans 2020–2025, provides a public health framework that promotes continuity of healthy eating patterns (as a whole rather than isolating foods and nutrients) across different life stages, recognising the benefits of developing healthy habits for life course disease prevention. The guidelines focus on nutrient-dense options across food groups to meet nutritional needs, which can be customised to reflect personal preferences, cultural traditions, and budgets; the focus is on health promotion across multiple settings, not disease deficit [ 51 ]. The guidelines have been said to fall short in addressing the link between dietary practices and planetary health [ 52 ], though they do recognise the important contribution from all segments of society to support healthy choices.

Other examples include the Dietary Guidelines for the Brazilian Population which adapts a social-ecological model to illustrate the need for collective action; recognising everyone has a role to play to promote healthy eating practices. The principles focus on fresh or minimally processed foods, social and cultural dimensions of food choice, modes of eating (time, focus, place and company), environmental sustainability and the right to adequate and healthy food; the overall emphasis is the participation of all [ 26 ]. The Canadian Dietary Guidelines 2019 extends healthy eating recommendations beyond the numbers on the plate to include consideration to food behaviours (where, when, why and how we eat). This includes mindful eating, cooking more often, enjoying your food, eating with others, and the benefits of learned and shared skills from others [ 25 ]. This is consistent with our description of food culture above.

5. Opportunities and Potential Solutions to the Current Challenges

A positive food culture aims to preserve and nurture good health and wellbeing, and promotes positive food behaviours, values and beliefs through both collective and independent efforts from each segment of society. Producing sustained change to the way we think and feel about food and eating is indeed challenging and ambitious. Multi-strategy opportunities and potential solutions are sought to achieve incremental gains across multiple levels, that are interconnected. To this effect, the World Cancer Research Fund developed the NOURISHING Framework which is an example of a viable tool to guide action across multiple levels to improve dietary behaviours and prevent obesity and NCDs. The framework identifies three domains (food environment, food system, behaviour change communication) and ten accompanying policy areas that can be adopted to suit populations’ varying community and national contexts [ 53 ]. In addition, it is a valuable resource that includes a database of initiatives that have been implemented around the world.

The aim of building a positive food culture is to consolidate the incremental gains, generate momentum and ultimately impact habitual change across communities, households and individuals alike. Opportunities and potential solutions include, but are not limited to:

• Government and peak authoritative bodies : policy, priorities and dietary guidelines to align around positive food culture, promoting a common goal [ 54 ]. A positive food culture could be placed at the forefront as a key construct in dietary guidelines and policy development; importantly, to foster public trust and provide supportive environments that promote health-enhancing behaviours and sustainable practices [ 5 , 52 ].
• Educators : to align teaching material with consistent, evidence-based food and nutrition recommendations in conjunction with environmental impacts and promotion of healthy body image. Schools provide an ideal platform to promote positive food behaviours among young people, and build knowledge, skills, confidence and media literacy [ 55 , 56 , 57 ]. For example, Australian initiatives targeting schools include the Stephanie Alexander Kitchen Garden Program which delivers interactive and hands-on food education with the aim to build positive and pleasurable food habits for life [ 58 , 59 ], and the recently launched Butterfly Body Bright promoting positive attitudes and behaviours around eating and our bodies [ 60 ]. Both initiatives endeavour to influence values and beliefs around food and eating.
• Physical settings that provide a food service : settings such as schools, childcare, workplace, recreational facilities, community programs, retail, restaurants, and catering to offer appealing dining spaces or environments that encourage positive food-related behaviours. For example, table displays, presentation and layout of food, and health-promoting menus and messaging. These are examples of behavioural economics principles that have been implemented in a range of dining settings that ‘nudge’ people towards healthier food selection and consumption [ 61 , 62 , 63 , 64 , 65 , 66 ]. In particular, health promoting schools have the opportunity to reach large numbers of students, provide health-enhancing environments, and reduce disparities [ 67 ]. For example, adopting behavioural economics principles in the United States, the Smarter Lunchroom Movement offers schools a suite of low or no-cost evidence-based strategies to promote healthy school lunch options and reduce food waste [ 68 , 69 ]. School meal programs around the world contribute to social cohesion, and aim to improve school attendance and provide access to nutritionally balanced meals [ 70 ].
• Food systems : to prioritise the accessibility and affordability of safe and nutritionally adequate food for all people, with consideration to environmental impacts, cultural and traditional practices, and prioritising wholefoods over processed foods [ 2 , 3 , 5 , 36 ]. We can turn to the multi-layered nature of the Mediterranean Diet and the extensive literature that has exposed health benefits, enhanced quality of life, low environmental impacts and positive food values and behaviours [ 71 , 72 ]. The development of the Med Diet 4.0 framework and an updated Mediterranean Diet Pyramid have ensued, incorporating sustainability and environmental food system considerations alongside nutrition and health needs of populations and individuals [ 71 , 73 ].
• Food literacy : programs across a range of settings (for example, local communities, families and schools) to be promoted and evaluated with the goal to improve food and nutrition knowledge, hands-on skills, confidence and decision making around food selection and preparation. Longitudinal studies of cooking skills have indicated sustained skills, and positive outcomes around confidence and eating behaviours [ 74 , 75 , 76 , 77 ].
• Marketing and media : to prioritise the promotion of healthy body image, food choices and eating behaviours using appropriate language and messaging; an important medium for promoting positive attitudes around healthy eating and body image. Exposure to ideal body images, prescriptive dieting, and manipulative food marketing for general populations should be minimised. For example, an intervention designed to target adolescent values (autonomy from adult control and desire for social justice) and reframe food marketing to reject junk food in favour of healthy alternatives, found sustained change in dietary attitudes and food choices [ 37 ]. Without socio-cultural changes to what is portrayed in the media, realistic and positive body image representations and longer-term healthy eating behaviours will be difficult to achieve.
• Home environment : positive food behaviours in the home to be demonstrated and encouraged. The home environment plays a significant role in developing food literacy and habitual behaviours [ 78 ]. Importantly, behaviours can track from childhood and adolescence to adulthood [ 79 , 80 , 81 ], and across generations [ 82 ]. The need for a healthy start to life and the first 1000 days is well recognised [ 83 ]; and the subsequent 7000 days should not be underserved, but rather early gains secured with continued focus on building healthy behaviours during the transition to adulthood [ 84 ]. Raising children and adolescents within a positive food culture is one component of this.
• Organisations and community groups : continued efforts from groups to combat the degradation of wholefoods. For example, the Slow Food Movement, local farmers markets, community gardens and food festivals [ 85 , 86 , 87 ]. While these initiatives are considered niche rather than mainstream, they promote a hands-on approach where wholefoods and socialisation around food is celebrated. They build knowledge, skills and confidence, and empower people and communities to connect with food and expand their exposure and experience. However, it is recognised there are economic and physical determinants that influence affordability, availability, and accessibility to such opportunities. Barriers may include low income and food literacy, availability of food assistance programs in different countries, geographical locations where people live and associated neighbourhood food environments, transport links, environmental conditions, and seasonality of food. An example of efforts to overcome access and improve food culture for those on low income, in the United States it is recommended that farmers markets are expanded to multiple settings, and food assistance programs such as SNAP (Supplemental Nutrition Assistance Program) and WIC (Special Supplemental Nutrition Program for Women, Infants and Children) extend benefits to farmers markets purchases and offer related nutrition education [ 88 ].

Cultural considerations in the public health nutrition sphere requires changing beliefs, values and attitudes towards healthy eating patterns, which are vital for the longevity, and transfer of shared and learned food behaviours across generations; “to exist with some permanency through time and across space” [ 89 ]. The suggestions above aim to influence our belief systems and behaviour patterns towards sustained change and a positive food culture. There remains heavy work towards disseminating the importance and practice of sustainable diets alongside healthy food choices and behaviours, which reinforces the significance of food culture within population and planetary health for further consideration.

6. Conclusions

Understanding our current food culture is necessary to articulate the complexities that influence our food behaviours, values and beliefs, and have important implications for physical and mental health and wellbeing. Food culture provides the rationale to target multi-strategy multi-level nutrition interventions that incorporate environmental, behavioural and cultural elements to influence habitual food behaviours, values and beliefs. What is clear is that at a population level we need to foster health-promoting and supportive environments to enable population-wide improvements to the way we eat, and how we think and feel about food and our bodies.

Author Contributions

Conceptualization, E.M., M.H., S.Y. and A.H.; writing-original draft preparation, E.M.; writing-review and editing, E.M., M.H., S.Y. and A.H.; supervision, M.H., S.Y. and A.H. All authors have read and agreed to the published version of the manuscript.

This research received no external funding.

Institutional Review Board Statement

Not applicable.

Informed Consent Statement

Conflicts of interest.

The authors declare no conflict of interest.

Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.

• Undergraduate
• High School
• Architecture
• American History
• Asian History
• Antique Literature
• American Literature
• Asian Literature
• Classic English Literature
• World Literature
• Creative Writing
• Linguistics
• Criminal Justice
• Legal Issues
• Anthropology
• Archaeology
• Political Science
• World Affairs
• African-American Studies
• East European Studies
• Latin-American Studies
• Native-American Studies
• West European Studies
• Family and Consumer Science
• Social Issues
• Women and Gender Studies
• Social Work
• Natural Sciences
• Pharmacology
• Earth science
• Agriculture
• Agricultural Studies
• Computer Science
• IT Management
• Mathematics
• Investments
• Engineering and Technology
• Engineering
• Aeronautics
• Medicine and Health
• Alternative Medicine
• Communications and Media
• Advertising
• Communication Strategies
• Public Relations
• Educational Theories
• Teacher's Career
• Chicago/Turabian
• Company Analysis
• Education Theories
• Shakespeare
• Canadian Studies
• Food Safety
• Relation of Global Warming and Extreme Weather Condition
• Movie Review
• Admission Essay
• Annotated Bibliography
• Application Essay
• Article Critique
• Article Review
• Article Writing

Book Review

• Business Plan
• Business Proposal
• Capstone Project
• Cover Letter
• Creative Essay
• Dissertation
• Dissertation - Abstract
• Dissertation - Conclusion
• Dissertation - Discussion
• Dissertation - Hypothesis
• Dissertation - Introduction
• Dissertation - Literature
• Dissertation - Methodology
• Dissertation - Results
• GCSE Coursework
• Grant Proposal
• Marketing Plan
• Multiple Choice Quiz
• Personal Statement
• Power Point Presentation
• Power Point Presentation With Speaker Notes
• Questionnaire
• Reaction Paper
• Research Paper
• Research Proposal
• SWOT analysis
• Thesis Paper
• Online Quiz
• Literature Review
• Movie Analysis
• Statistics problem
• Math Problem
• All papers examples
• How It Works
• Money Back Policy
• Terms of Use
• Privacy Policy
• We Are Hiring

Food and Culture, Essay Example

Pages: 4

Words: 1066

Hire a Writer for Custom Essay

Use 10% Off Discount: "custom10" in 1 Click 👇

You are free to use it as an inspiration or a source for your own work.

Introduction

Culture is defined as a set of attitudes, values, beliefs, and behaviors shared by a group of people, communicated from one generation to the next through language or other forms of communication (Ward, 2005).Culture affects all aspects of one’s life. Culture can determine where one lives, what type of job one has, attitude towards education, how one dress, and even what one eats. Both historical and ethnic influences can affect ones culture and food choices. Many people in North America have cultures that stem from other places, like Europe, Africa, Asia, and Latin America. When the settles arrived in North America from these various places they brought along with them foods and customs. Culture can be learned and transformed by society (Ward, 2005). Culture affects each person’s life in different ways by dictating one’s behavior, personality, and values; thus culture is the main determinant one’s food choice.

Religious Beliefs

Different cultures encourage and discourage the consumption of various types of foods. Likewise, a person’s religion has a great affect on the type of food they may or may not eat. Most cultures disapprove of the consumption of alcohol during pregnancy or breast-feeding. A person’s religious beliefs are a part of their culture. One’s religion may be one of the most influential components of food choice. In Hindu and Buddhist religions, pork and beef is a forbidden food because it is considered to be a unclean meat. There are even ancient scriptures that prohibit the consumption of these animals. As a result, more than 90 percent of people who practice this religion have excluded these meats from their diets (Ward, 2005). All other meats consumed by people practicing this religion most be kosher or halal. This means that prayers by appointed people must be prayed over these animals before they will be fit for consumption by people of this religion. However, in contrast to these strict guidelines, Christians and Catholics are allowed to consume any type of meat they desire.

Growing up in a distinctive culture will affect one choice of food. Some food traditions are healthy and others are not. Most female grow and prepare foods for their families similar to the food their mothers prepared when they were young. Evidence supports that people from certain cultures are more apt to have various health risks. For example, southern African Americans are known for soul food. Using foods like ham hocks, dressing, and fat meat are often the culprits behind heart disease (DeSoucey, 2010). Nonetheless, these types of foods are comfort foods that remind people of family and home. People of African American descent often remind each other that their parents ate foods like those because they could not afford or did not have access to any other food.

Personal Factors

Personal factors can affect one’s food choices as well. People who are living with low socio-economic status often have limited food choices. These people tend to buy only the necessities or food that can provide quantity. Unfortunately, these foods are not the best health choice.  Cost can be a primary determinant for food choices in low income individual. Low-income groups have a greater tendency to consume unbalanced diets and in particular have low intakes of fruit and vegetables (Harris & Gerkin, 1997). Nonetheless, having adequate financial means does not automatically equate to better eating habits. One’s educational level can also influence diets. Higher levels of education and nutrition knowledge are strongly correlated (Harris & Gerkin, 1997).  Finally, social status also determines food choices. One’s social status determines the type of job they work, television shows they watch, and even the type of music they listen to. People are influenced in the food choices they make. Television and radio commercials are often geared towards influencing people to consume certain foods. For example, more fast food commercials are aired at night than during the day (Harris & 1997). People who watch at least three hours of television a day are exposed to more than 10,000 food advertisements per year. Ninety-five percent of these commercials are for fast food, sodas, cereal, and candy (Harris & 1997).

Social Life

The company one keeps can also affect food choices, as well as geographical location. Often people may eat foods that they don’t normally eat while in a social setting or eat even when they are not hungry. Many people use dinner or luncheons as social gatherings (Darmon & Drenowski, 2008). Consequently, people who live in urban areas are more likely to eat fast food more often than people who live in rural areas. Fast food is a convenience for people who are busy and do not have time to prepare meals at home. Yet, urban areas have more variety to choose from when purchasing food. Urban areas have larger super markets and many farmers’ markets to choose from. They have access to fresh food, but many chose quick fast food. Contrarily, people in rural areas do not have as many choices when it comes to purchasing food. They usually have small grocery stores and limited fast food chains. However, a great deal of people in rural areas farm and raise animals to slaughter. They have access to fresh fruits and vegetables. People in rural areas have chicken farms that produce meat and eggs that can be used for their consumption (Darmon & Drenowski, 2008).

Many factors impact the type of foods a person may choose to consume. Culture directly affects the types of food a person eats because culture dictates all parts of one’s life. When choosing something to eat, one never really thinks about what is driving that decision. Education, social-status, environment, and geographic location play a dominant role in deciding what one will eat. Nonetheless, culture is something that can be adjusted and changed to fit the needs of a people. Many people in the United States are suffering from obesity, diabetes, and other diseases that are linked to poor diet. As a result, Americans are adjusting the way they eat, the amount, and how often they eat.

Darmon, N & Drenowski, A. (2008). Does social class predict diet quality? The American Journal of Clinical Nutrition. 87(1).

DeSoucey, M. (2010). Gastronationalism: Food traditions and authenticity. American Sociological Review, 75 (3).

Harris, C. E., & Gerkin, R. E. (1997). The effects of a multimedia system in supermarkets to alter shoppers’ food purchases. Journal of Health Psychology, 2 , 209–223.

Ward, A (2005). Consumption and theories in practice. Journal of Consumer Culture, 5 (2).

Stuck with your Essay?

Get in touch with one of our experts for instant help!

How One Man Invented a Color That Changed the World, Book Review Example

Renal, Case Study Example

Time is precious

don’t waste it!

Plagiarism-free guarantee

Privacy guarantee

Secure checkout

Money back guarantee

Related Essay Samples & Examples

Voting as a civic responsibility, essay example.

Pages: 1

Words: 287

Utilitarianism and Its Applications, Essay Example

Words: 356

The Age-Related Changes of the Older Person, Essay Example

Pages: 2

Words: 448

The Problems ESOL Teachers Face, Essay Example

Pages: 8

Words: 2293

Should English Be the Primary Language? Essay Example

Words: 999

The Term “Social Construction of Reality”, Essay Example

Words: 371

What is America’s Food Culture?

The question, “What is America’s food culture,” produces many responses and almost always uncertainty. As Pollan mentions, America is a melting pot of many different cultures, each one bringing their own culinary traditions. New York City, where I grew up, is the epitome of this culinary melting pot. You can find almost any food from any culture if you look hard enough, from Polish bakeries, to Chinese restaurants, to burrito food trucks. You can even find fusions of these culinary traditions in restaurants, for example, a Spanish inspired sushi restaurant featuring yellowtail tacos. New York City has also latched on to the local movement. Farmers’ markets are popping up in many (upper-middle class) neighborhoods. Farm-to-Table restaurants are all the rage, showcasing produce, meat, and dairy from nearby farms. New York City is not unique in this regard—many other cities across America both have a huge variety of cultural cuisines and also promote local food. I want to think that this is the American food culture: diverse and local.

For many Americans, however, both inside and outside these cities, this food culture is out of reach. Schlosser writes that a meal of a hamburger and French fries from a fast food chain is the “quintessential American meal.” He also says that fast food, along with pop music and jeans, is one of America’s biggest “cultural exports.” This is unfortunate and true. Other countries bring their food traditions to America and they are celebrated, studied and eagerly adopted. Americans bring our food to other countries and it is seen as less sophisticated and less delicious. McDonald’s is now all over the world. This is of course an impressive feat for a company, but the food it sells is not should not make American’s proud.

I remember seeing a McDonald’s in Madrid and having two reactions. At first I felt warmth seeing the golden arches. McDonalds reminded me of home in a place where everything seemed unfamiliar. But then I thought to myself, “why would any Spaniard choose to eat this food when they have so many better options that are equally well priced?” McDonalds had upped its game a little bit in Europe—there was a focaccia burger on the menu (which I ordered)—but it didn’t compare to the ham sandwiches, potato and egg tortillas, and paella sold by the countless small restaurants on nearly every block of the city.

It will be very hard to alter the fast food culture of America. Just as I felt that slight sense of comfort seeing McDonalds abroad, many Americans love fast food because of its familiarity and consistency. I don’t know if there is a way to change the American love of fast food. I hope, however, that the local, seasonal, and sustainable food movement takes an even greater hold across the country and that this type of food becomes accessible to more people. Of course, other countries have been eating this way for a long time. (Last week we read the about Italian Petrini’s Slow Food movement.) Other countries take pride in what is regionally produced. I hope that Americans can claim this type of eating—celebrating what American land can produce rather than what can be created in a factory—as our new food culture.

19 thoughts on “ What is America’s Food Culture? ”

Informative article I was searching for this information on https://www.google.com/

Here is a good website with casinos en ligne belgique https://gambadeur.be/

I can advise on how to write term papers without any problems and difficulties. There is nothing particularly difficult here, it’s just necessary to look at it and read it. I am very glad that I was able to find a normal term paper without any problems and difficulties. For example, I am very glad that I was able to find this company https://writemyessay4me.org/term-paper without any special problems, I applied here and am very glad to do it. I recommend you to get acquainted with it, I hope that I was able to help someone else.

Kampala International University (KIU) founded in 2001 is a private chartered University in the Republic of Uganda. It is a member of the Association of Commonwealth Universities, the Association of Africa Universities as well as the Inter University-Council of East Africa. KIU offers a variety of programs in Health Sciences, Science and Technology, Engineering, Business and Management, Law, Humanities and Education.

https://kiu.ac.ug/

I miss my favourite chocolate cake. Check https://adaorasblog.com

Online Best Law Essay Writing Services UK.

http://www.lawessayservices.co.uk/

Or more specifically why I think America is fatter than the rest of the world. For the past 7 months I have been living in one of the most food-obsessed countries in the entire world. The default conversation topic is food, and it is a default conversation that I love to participate in as well, being, well, food-obsessed myself. Paradoxically, this foo- obsessed country is also one of the healthiest, renowned for its Mediterranean diet. America, by contrast, is significantly less food-obsessed and significantly less healthy and also, fatter than services from http://best-essay-services.com/ . At first this situation certainly resembles a “paradox,” but it quickly begins to unravel with some simple analysis. Italians, and much of the rest of the world, think about their meals with much care and analysis before the meal ever takes place. For important occasions, such as Christmas Eve, menu discussions are frequent, and frequently revisited. Everyone has an opinion, and everyone thinks that their opinion is the most important. These conversations are undertaken with great depth, gravity, and severity. Italians may joke about less important things, like politics and the economy (both in questionable places), but rarely will you find the Italian to joke about food — it’s simply not a laughing matter.

That is lovely to know.. Know more here https://fakazasong.com/

nice article. you can as well get more lovely ones here https://sahiphopza.com/category/download-mp3/

If you are a student and looking for a good grade in your written essays in a short span of time. Since you are busy with other academic works and searching for an essay writing company, then you are in the right place. We as a company provide an array of services and the major one is essay writing. Students can place any type of essay; narrative, argumentative, explanatory and it will be done. Many college students encounter challenges with research paper, term paper, personal statement, admission essays, reports, research proposals should not be a problem to worry about. Other writing assistance given includes thesis and dissertation writing. Our prices are the most affordable, especially for students. Their price table depends on the level of urgency, academic type and the volume of work. Where a student places a huge order, he or she will incur more costs. A smaller order goes for a much lower price especially when received earlier by the writers. And the best part is that our QAD team goes through a series of quality checks to make sure that the paper is free from any type of grammatical and linguistic errors and timely delivery is one of the most important factors because of which people love to work with us.

https://grademiners.com/

It isn’t always simple to compose an academic article, a research paper, a thesis, or even any different kind document quickly. No matter how quickly you publish, there are only twenty four hours in a day, and there is absolutely no way to earn days more so it’s possible to complete your essays and other duties punctually and have a social existence . Could it be even possible to deal with it all? You publish fast enough, but you can’t get it faster without significant damage into quality. Certainly, it’s necessary for you to devote sufficient time editing and proof reading the urgent essay; these are not matters you need to dismiss. You will find this advice in this informative essay with producing tips. So, exactly what are the most useful methods for coping with your written homework?

The plugins and themes have a high significance in accelerating the growth of the website. Not only for commenting, but there are also certain advantages that plugins can provide to you. These are like the good topics that have the potentiality to elevate the standard of your assignment write-ups automatically.

When anyone says”America” and “food” the first thing coming in mind is of course fast food. But really, with a bunch of other traditions like Mexican/Chinse/Thai food or something more like tradional Halloween/Thanksgiving food, the one thing you can say about Americans and food is – fast food 🙂 I don’t think there are many countries in which MacDonalds, burgers and pizza are such a food cult. But I don’t mind , I love fast food myself, I work in this paper writer service so I often can be too busy to have a peoper meal so fast food helps me out in such situations 🙂

Nina, I love your exploration of American food culture, and I think there’s a lot to unpack there. I encourage you to read Dan Barber’s book, the Third Plate, where he focuses on exactly that issue- of how to build a new American food culture that is sustainable, seasonal, and supportive of labor and the earth.

I also had the experience of going to a McDonald’s while I was in France. I ordered “Le Mac”. There is something wonderfully odd about eating at foreign McDonalds. In Japan, they have miniature pancakes that come with frosting packets, that really are divine.

Oh man I want to try those mini-pancakes. Incredible what McDonalds can do…

https://www.vipmay.com

Leave a Reply Cancel reply

You must be logged in to post a comment.

• Environment
• Information Science
• Social Issues
• Argumentative
• Cause and Effect
• Classification
• Compare and Contrast
• Descriptive
• Exemplification
• Informative
• Controversial
• Exploratory
• What Is an Essay
• Length of an Essay
• Generate Ideas
• Types of Essays
• Structuring an Essay
• Outline For Essay
• Essay Introduction
• Thesis Statement
• Body of an Essay
• Writing a Conclusion
• Essay Writing Tips
• Drafting an Essay
• Revision Process
• Fix a Broken Essay
• Format of an Essay
• Essay Examples
• Essay Checklist
• Essay Writing Service
• Pay for Research Paper
• Write My Research Paper
• Write My Essay
• Custom Essay Writing Service
• Admission Essay Writing Service
• Pay for Essay
• Academic Ghostwriting
• Write My Book Report
• Case Study Writing Service
• Dissertation Writing Service
• Coursework Writing Service
• Lab Report Writing Service
• Do My Assignment
• Buy College Papers
• Capstone Project Writing Service
• Buy Research Paper
• Custom Essays for Sale

Can’t find a perfect paper?

• Free Essay Samples

Food and Culture

Updated 25 October 2023

Downloads 48

Category Food

Food and Culture: The Interconnection

As commonly stated that we are what we eat, this statement is very true to the fact that food and our culture are interconnected. People of different cultures consume a diverse variety of foodstuffs, and this is because most of the foods are indigenous and were introduced to us by our families who acquired them from the immediate family. For this matter, food goes with culture, for instance, those in Asia like the Chinese and Japanese consume some reptiles and even dogs that are weird delicacies in some continents. The act of food consumption goes with identity and conformity to cultural customs. In my case, I think culture plays an influential role in what we consume on a daily basis. The essay supports the argument that food has many effects on our culture and shapes our future. The outcomes of culture on food can be seen in the eating habits of Africans, Europeans, Asians, and the Americans with diverse cultures and so are the foods that they eat.

Personal Connections to Food and Identity

On a personal level, we grow up feeding on meals belonging to our cultures. That act becomes part of our identity and defines who we are. I sometimes connect food that I used to consume when young to pleasant memories and warm feelings tying me to my family, holding personal and special value for me. The family food has become the meal that acts as comfort food that I try to find during my low times due to stress and frustrations. For instance, when I was young and fell sick, I could not eat foods such as rice, and so my mother would prepare soups that were easy to consume on my bed. With time, I became familiar with the taste and smell of the soup. So today whenever I feel sick or exhausted due to daily stressors I find myself in dire need of the soup my mother used to give and from the back of my mind, I feel convinced that it is the only thing that can bring comfort at that particular time.

The Role of Food in Cultural Identity

On a larger level, food has got different meanings and plays a critical role in our culture. Traditional food is passed down from one offspring to another. The generation-to-generation passing of food is a means of expressing cultural identity. In African tradition, different cultures determined what was to be eaten on the many occasions. Like during circumcision and dowry, a few selected dishes were to be eaten (Anderson, 28). Today, these practices still take place on occasions. Also in most western states, foods such as chocolate act as valuable gifts to a person and the individual offered the gift would portray a different reaction from a gift of rice or cabbage (Anderson, 31).

Food and Culture on a National Level

Continents and nations are mostly associated with various diverse foods. For instance, a country like Italy is known for pasta and pizza (Paul, 82). However, this does not say that Italians do not eat other dishes, but food plays a significant role in Italian culture. Also in nations, food varies depending on the method of preparation and the food types. For example, in the United States, some citizens prefer to consume potatoes and beef, which are not eaten regularly in the country. In the southern part of The US, boiled corn is a delicacy for most families (Paul, 84). Such meals are not national delicacies and would not be preferred by many but just a few individuals that identify with the taste.

The Influence of Food on Cultural Change

Food has its role deeply embedded in the culture with the existence of local food eating habits. These habits may sometimes change with time as immigrants come with various eating cultures and somehow influence the inhabitants to alter their feeding patterns. The similarity in the food pattern fosters the connection of individuals with a similar ethnic origin. For instance, most immigrants use food as their identity. Thus, this enables them to blend easily with people of the same origin in the foreign country and helps in retaining their cultural identity and pride. With this kind of migration, food practices and eating patterns also migrate as food is always exported and at the same time imported. The imported food may have a positive influence on the inhabitants of the new country, and they may consider adopting the pattern if it is a good one, and as such food plays a role in culture change. Food has greatly influenced the eating culture of most citizens in the developing world to the extent that they have now shifted to consumption of what was earlier considered to be Western meals and culture. Since people and food are mobile, I find it difficult to characterize a nation by the food it consumes.

Cultural Beliefs and Symbols Associated with Food

Notwithstanding, products that are edible in one country or continent might be inedible in another state or continent. Even though the food is always selected based on its nutritional or the physical need, what most families eat have cultural beliefs that the given society attaches to it. A good example is whereby both the animal and plant sources contain sufficient nutritional requirements for proteins, beef, beans, dog meat, lizard, and caterpillars are all protein sources for the body. Due to the societal beliefs and symbols attached to these sources, they are not available for consumption in many families and societies. It is another proof that food plays a vital role in our culture.

Food and Religious Beliefs

Food effects on the culture of Muslims and Jews are widespread and can be based on their religious beliefs. Worldwide Muslims desist from eating during Ramadhan, a period that Muslims believe that the Qur'an was brought to Mohamed, the founder of the religion. Muslims, at this moment, fast during the day and eat before and after sunset (Anderson, 44). On the other hand, the Jews also have some Jewish traditional rules called the "Kosher" diet where they follow some procedures in the preparation of animal products according to spiritual health purposes (Anderson, 44). Many other religions also have their food effects on the religious culture like the Hindus, Buddhists, and the Jainists who are mainly vegetarians (Anderson, 44). Desisting from taking meat serves the purpose of honoring the law, which requires one not to harm other living beings.

Food, Culture, and Mealtime Habits

Food plays a crucial role in the world as far as culture is concerned. Even amidst the society with the similar origin and similar food habits, the feeding pattern is not the same. Conversations at the time of meals have variations depending on the place. While some families consider mealtime the best time to converse and have a pleasant time chatting together, some families outlaw the act of engaging in conversation, arguing that table manners need to be observed during meal times, which involves no talking.

The Significance of Food in Cultural Celebrations

Food effects on culture have different degrees of importance. For instance, in Samoa, various family cultural celebrations center on eating. When performing celebrations, the wealth and prosperity of the host family depend on the amount of food offered during the ceremony. This act is also evident in many African cultures where the riches of a given family are measured by the many cows slaughtered during ceremonies such burial, weddings, and even during the rite of passage (Paul, 92). Food goes hand in hand with traditions, which vary from one place to another. It is different even in a society sharing same cultural origins; feeding patterns are not similar. Families have variations in the daily routines on traveling, holidays, and the presence of guests. Women eat differently from men. Meals are taken according to age groups (Paul, 93). However, in many places, food is associated mostly with friendship gratitude and hospitality.

In Conclusion

We must embrace origin through our cultural cousins and also be aware and stay informed of other traditions by further tasting what they offer regarding food. It is very basic to put in mind that every dish possesses distinctive attention from its culture of origin and is very important to those preparing the cuisine. Food and culture are deeply connected, and we should treat them as such.

Works Cited

Anderson, Eugene Newton. Everyone eats: understanding food and culture. NYU Press, 2014.

Fieldhouse, Paul. Food and nutrition: customs and culture. Springer, 2013.

Deadline is approaching?

Wait no more. Let us write you an essay from scratch

Related Essays

Related topics.

Find Out the Cost of Your Paper

Type your email

By clicking “Submit”, you agree to our Terms of Use and Privacy policy. Sometimes you will receive account related emails.

• Entertainment
• Environment
• Information Science and Technology
• Social Issues

Home Essay Samples

Essay Samples on Food

The subject of food becomes even more important as the world is going through turbulent times and armed conflicts. Even when the times are relatively calm, there are complex aspects like logistics, supply chain management, and accessibility of food in remote areas. If you are not sure what essays on food might be about, do not hurry to focus on consumption and delivery because you can also turn to historical subjects or explore the culture of food as an option. To save yourself time and effort, consider checking our free food essay examples. These will provide you with an extensive list that you should check before you start writing. It’s always good to explore more than one paper as you compare the writing approach and determine what tone has been used. Some examples will include the culture of fast food and the use of various diets. It’s quite challenging unless you see how it has been narrowed down because it is easy to get lost in the myriad of subjects. Do not forget to provide statistical information and add a personal touch after each citation that you use! It will help you to support your arguments and avoid plagiarism risks.

Why Is Fast Food So Popular: A Multifaceted Appeal

In a world where time is of the essence and convenience often takes precedence, fast food has emerged as a ubiquitous and widely consumed option. The popularity of fast food extends beyond its quick service and affordability, encompassing a complex interplay of factors that cater...

Why Fast Food Should Be Banned: Overview of the Arguments in the Debate

Fast food, characterized by its convenience and affordability, has become a ubiquitous part of modern society. However, amidst the convenience lies a host of health concerns that cannot be ignored. This essay delves into the reasons why the idea of banning fast food warrants serious...

The Importance of Healthy Food for Students

As the demands of modern education continue to grow, providing students with the right tools for success becomes paramount. One such tool, often overlooked, is healthy food. A well-balanced diet not only fuels the body but also nurtures the mind, enhancing cognitive function, concentration, and...

• Healthy Food

Cause and Effect of Fast Food: the Impact on Health and Society

Fast food, a convenient and readily available option, has significant effects on individuals' health and the broader society. This cause and effect essay delves into the reasons why people consume fast food and examines its far-reaching consequences on physical well-being, cultural practices, and the economy....

Indian Retail Wine Industry: Opportunity for Growth and Development

This paper studies the factors favouring the growth of the Indian retail wine Industry in Mumbai. With the rapid increase in wine consumption amongst the 20-30 year-olds due to high disposable incomes and enhanced lifestyles, wine is seen to be gradually moving away from the...

Stressed out with your paper?

Consider using writing assistance:

• 100% unique papers
• 3 hrs deadline option

The Truth About Genetically Modified Food: Pros and Cons

The proposition team claimed that genetically modified food or for short GM Foods are safe for humans. This is not true since for example GM crops have not been proven to be safe for human consumption and scientists don’t know what the long-term effects of...

• Genetically Modified Food

Understanding the Relationship between Aging and Appetite

1.0 Introduction Aging is a natural phenomenon of progressive physiological changes or a decline of biological functions in an organism. It takes place in a cell, a tissue to the whole human organism. Many factors accelerate the aging process and affect human beings both physically...

The Evolution of Beer in Egypt and Mesopotamia

Beer has been around since 10000 BCE and has evolved to a higher degree than ever. The effect that beer has had on history has been momentous because, for example, the Egyptians used beer as a form of payment, and if the Egyptians didn’t have...

• Ancient Civilizations

Genetically Modified Organisms As a Part Of Our Life

  Genetically modified organisms (GMO) are everywhere in this day in age, which is causing a lot of controversy. Some saying there are potential risk and others saying it’s a great way to protect and increase yields which cut cost. Commercial sale of genetically modified...

You Are What You Eat: What Will Come To Our Plate

You are what you eat. It is a phrase that is as much of a friendly insult as it is a warning against poor dietary choices. Within the last twenty years, this overarching adage has created a paradigm shift in the minds of consumers throughout...

• American Food and Nutrition
• Eating Habits

Chickens Artificially Hatching: Statistics and Main Hatchers

51.4 Billion Chickens are artificially hatched, fattened up, and slaughtered each year. Processed, Unprocessed, Fried, Baked, Boiled, Stir fry, Grilled, and air fried chicken are all Chemically different. The chemical reactions show how it effects our health and the flavor of chicken. What happens to...

• Fast Food Nation

Cognitive Decline and Diet: Influence of Western Diet

Cognitive decline refers to an age progressive process of cognitive deterioration which can eventually lead to a more serious recession into mild cognitive impairment (MCI) and then dementia. It is estimated that 15-20 percent of individuals aged 65 or above suffer from MCI in the...

• Western Diet

Multiple Types of Food Additives

Food additives have been around for millennia. The most famous traditional food additive being salt which was used mostly to cure meat. There are multiple types of food additives and they all do different things e.g. preservatives make it possible for food to last longer...

• Food Additives

The Biggest Threat to the Human Population: Food Security

When you think of the most prevalent problems facing the world, you may not think hunger to be high on the list, but hunger around the world has slowly grown since 2015 after decades of a gradual decline. In 2018, there were an estimated 821...

• Food Security
• Human Population
• World Problems

Developing the Habit of Eating Fast Food

Nowadays, with the rapid development of economy, modern people pay more attention to efficiency, the pace of life is accelerated, people tend to be perfunctory about food problems, many people turn to fast food to cut down their time spent in eating, resulting in more...

Wine Tourism as a Wine Business Function

Wine has a more soothing effects than any other drink. It can be said that wine has the capability of infusing its consumers with different pleasure by opening their senses of sight, smell, taste, and touch like no other drink. It appeals from the moment...

Healthy Living Is Very Important in Our Society

Healthy living is very important. We all need to eat healthy and exercise. By checking your blood pressure you can check how fast your heartbeat is. In my paper you’ll learn about what normal blood pressure. You’ll also find out how doing yoga, drinking only...

• Healthy Lifestyle

The Creation and Commercialisation of Chewing Gum

The idea of chewing gum was evident long before the creation and commercialization of what we know today as chewing gum. Within groups such as Mayan Indians, early American Indians, and the ancient Egyptians, it was popular to chew tree resins, sweet grasses, waxes, and...

• Chewing Gum
• New Product Development

The Increased Number of Fast Food Consumption

Approximately 50 million Americans eat at fast food restaurants in the United States daily, and you may count yourself as one. Hopping into your favorite fast-food restaurant or swinging through the drive-thru tends to happen more often than some would like to admit. Crazy statistics...

Unripe Mangoes Trigger Havoc In The Digestive System

Candy and juicy mangoes have a protracted historical past of appreciation by people. The primary documented references to mangoes are in Hindu writings that date again to about 4000 B.C. The mango is taken into account sacred in some locations as a result of it's...

A Comparison of Western Diet With Other Countries, and the Contribution of Western Diet in Diabetes

Diet is an important factor that determines the health of a human being. Due to the change of time, diet has changed dramatically. The practice of how we purchase food, cook, and the way of dining has also shifted completely. If we are comparing our...

Burger King’s History, Its Operating Environment, and Branding Issues

Consistency and flexibility in marketing approaches and strategies are necessary for an industry to create a brand and value. Generally, companies should understand that they should only be involved in selling values to their customers. As such, it is only through selling value that these...

• Burger King

An American Teen Movie "The Breakfast Club"

The BreakFast club is an American teen movie, written and produced by John Hughes in 1985, who later went on to make Home Alone. The movie starts at Shermer High School, as they are reported for Saturday's detention on march 24, 1984 at 7 a.m....

American Fast-Food Chain Burger King

Burger King is an American fast-food chain founded in 1953. As of today, it is considered as one of the largest companies in the world with more than 17,000 restaurants. During the National Bullying Prevention Month of 2017, Burger King has decided to stand against...

Why Alcohol Should Be Made Illegal to Heavy Drinkers

There are many people who enjoy drinking alcohol. Alcohol is a chemical substance which is considered an intoxicating agent found in distilled liquors. This substance is usually consisting of 95 percentage ethanol and 5 percentage water. Drinking alcohol can affect harmfully if consumers drink alcohol...

• Alcohol Abuse

Natural Source of Caffeine and Its Role

Humans have been consuming caffeine since the Stone Age in which they found that through chewing the seeds, bark or leaves of certain plants enable them to reduce fatigue, increase alertness and elevating their mood. Only much later, they realized effects are more effective by...

• Energy Drink

Why Teenagers Are Developing Eating Disorders

Nowaday, Teenager have feeling that their body isn’t perfect.It decreases their confidence and giving them an eating disorder this is called Teenage Anorexia . Even though this eating disorder is very dangerous but people continue doing it. It can harm themselves and may cause to...

• Eating Disorders

Consume Carcinogens and Mutagens Such as Caffeine

Every day we are exposed to and even consume carcinogens and mutagens such as caffeine, UV radiation, industrial pollutants, pesticides, food additives, and natural substances such as tobacco. Caffeine is known to be mutagenic to bacteria and fungi and can be mutagenic to mammalian cells...

Breakfast Catering Service In Brunswick

Eat breakfast sort of a king, lunch sort of a prince, and dinner sort of a beggar. This old-age adage just shows how important it's to possess an enormous and hearty breakfast. It is your first meal for the day, and it'll provide you with...

If Caffeine Contains the Properties of a Mutagen

Many common products, like preserved foods, cleaning agents, and vehicle airbags, contain known mutagens that are hazardous to humans. Caffeine is present in coffee and energy drinks, beverages consumed on an everyday basis by many people. It is important to recognize how interactions with these...

Everyone’s Favourite Fast Food - the Hamburger

Craving fast food? Well, there’s nothing more appetizing than a juicy, cheesy hamburger to calm the rumbling in your stomach. Hamburgers have carved a special place in everyone’s hearts irrespective of their age. Teenagers and young adults were mesmerized by this delicacy-turned-fast food when they...

How to Switch to Healthy Food and Snacks

There are actually so many reasons why we should switch to healthy food that you will wonder why you have not yet done this already a long time ago. It all starts with the fact that being healthy should be everyone’s priority, which means that...

Non-dependent Parental Alcohol Misuse Impact

This study had limitations which may have affected the findings. Future research should take account of these limitations. Firstly, this study had a cross-sectional design, therefore causality between the significant associations such as parental alcohol misuse and MHS cannot be inferred, and a temporal relationship...

Mineral And Water Functions In Water Consumption

Some specialized doctors recommend consuming cold water, especially after physical exertion, because it regulates body temperature. There are other doctors who argue that cold water consumption forces the body to expend energy to warm itself, and that this results in the immediate loss of the...

• Digestive System

Junk Food: Why The Government Shouldn’t Regulate A Person’s Intake Of Unhealthy Foods

Health is an important factor that influences our everyday lives. The way in which we care for our bodies affects how our future wellbeing can and will play out for the rest of our lives. For example, if someone is careful with what they eat...

Eat To Live Or Live To Eat: Incorporating Healthy Eating Habits

Incorporating a healthy lifestyle in my life by choosing to make better food choices and exercising consistently and whole heartedly can be a major factor in increasing my life span for the future. By choosing to live a healthier lifestyle I hope to live longer...

Considering If Genetically Modified Food Should Be Banned

Introduction Transgenic, or genetically modified (GMO) plants are plants who‘s DNA has been genetically modified using various methods. Original method used for adding or removing genes include gene guns, electroporation, agrobacterium and microinjections. Newer methods, such as CRISPR and TALEN are more precise and convenient,...

The Necessity Of Genetically Modified To Be Banned

What is a GMO? According to Stevie Shepard, the science writer for BBC Good Food, a GMO is “any living thing that’s had its DNA altered using genetic engineering”. He says that genetic alteration is used to give an organism a “desirable trait”. He gives...

Animal Eating: To Eat To Live Or Live To Eat

Eating is one way that can deepen relationships from friendships to romances and so much more. But eating can signal a devotion to a culture, religion or lifestyle choice based on what animals we eat (Thames, 2018). Many believe that animals should not be eaten...

• Importance of Food

Underage Drinking And The Effects On The Body

Alcohol is a toxin that alters your brain's frontal lobe which is responsible for decision making and many more important tasks. Alcohol is also responsible for creating numerous health problems like heart disease, Liver disease, and an increased chance of getting Alzheimer's at an older...

• Underage Drinking

Why War On Drugs Doesn't Make That Much Sence Nowadays

Drugs have been utilized for a tremendous number of years, and have been constrained for under 1% of that time. The present War on Drugs has effectively affected society financially and socially. The remedy anticipation endeavors have had little impact on the stockpile of unlawful...

• Drug Addiction
• War on Drugs

The Problem Of Underage Drinking Among Teenagers

Teenagers tend to be peer pressured into experimenting with drugs or alcohol because they want to seem “cool” or to “fit in”. Unfortunately, Teenagers don’t see the consequences that could occur because of drinking or doing any type of drug. The only issue students and...

Vegetarianism: Meat Eating Versus Nutrition

Vegetarianism may seem like a popular diet fad, but it has been advocated by many cultures around the world. Restaurants advertising “vegetarian options” on their menu is becoming customary. Vegetarianism is a dietary choice, to abstain from meat, that people adopt for many reasons. There...

• Vegetarianism

Organic Vs. Conventional Food: Usage Of Fertilizers In Farming

Several years ago, people used organic fertilizers to cultivate fruits and vegetables in their environment, depending not on the size of the plant, but on its flavor and valuable qualities. Furthermore, the Industrial Revolution supplied farmers with viable means of pest management, development boosters, and...

• Organic Farming
• Organic Food

The Need To Change Eating Junk Food To Healthy Food

How often do you eat junk food? Do you know exactly what you’re eating? Most junk food companies use artificial ingredients in their snacks or foods, this can cause multiple health problems for people later on in their lives. This is just one of the...

Problem Solving Ability And Adjustment In Relation To Vegetarian And Non Vegetarian

Introduction Adolescence is considered as a nutritionally critical period of life for several reasons. Firstly, manifold increase in physical growth and development put greater pressure on the need for nutrients. Secondly, adolescence can be the second opportunity to catch up with growth, if nutrient intake...

The Pros Of Home Cooking As Compared To Fast Food

There is only so much time in the world, people are constantly busy and in a rush. Busy with work, school and other extra activities. Who has time to cook nowadays? Families are constantly going out to eat at restaurants and fast food places rather...

An Attempt To End Obesity With Junk And Healthy Food

In an article published by The Atlantic magazine David H Freedman poses the statement “How junk food can end obesity.” the article focuses on how the media, and Health Food enthusiasts have been demonizing industrialized, and processed foods. When I came across David’s article, the...

Vegetarianism And Practice Of Not Eating Meat

Why would anyone consider becoming a vegetarian? Is a vegetarian diet healthier, or are there too many risks? The article, “Vegetarian Diets: Health Benefits and Associated Risks” by Navneet Kumar Kaushik, Anup Aggarwal, Mohita Singh, Shelja Deswal, and Priyanka Kaushik discusses the popularity in recent...

The Values Of Organic Food Over Genetically Modified Conventional Food

First, organic food has more values for human bodies, as it’s play more important edge in lifestyle of sportive man. So, organic food makes your brain fresher healthier and it’s gone back in your brain function. In addition to that, it’s rechange the molecular of...

Organic Food Is Better Than Non Gmo Food

The distinctions between GMOs, non-GMOs and organic food labels are essential to understand. There are more agricultural products on the market as 'non-GMOs' and many of us may not even know the difference. You may have wonder why non-GMO foods are not the same as...

Home Cooked Meals Vs. Fast Food: Comparing Nutritious Benefits

Nowadays many people of all ages are becoming more obese simply because they choose to take the easier route when it comes to their appetite; however, the easier route may not be the one that’s healthiest. The vast majority are not cooking as much, which...

The Consumption Of Non Organic Food Versus Organic Food

Is consuming non-organic food worth your health or our pocket? Non-organic Food that fulfill your consumption and nutrition. With the increasing population of world, the demand for food is higher than ever. Non-organic is when synthetic chemicals are used on the crop or product to...

Organic Ginger Powder And Its Therapeutic Characteristics

Organic ginger powder is sourced from dried ginger roots (Zingiber officinale). The organic powder has multiple applications which range from health and wellness to culinary ones. The powder contains plenty of antioxidants as well as anti-inflammatory compounds. The earliest use of the powder can be...

• Herbal Medicine

Health Benefits Of Ginger Consumption

Ginger is almost one of the ordinary ingredient in most of the cooking and many other items and it is in it for good for welfare of ginger are almost countless in change of state as well as medically ginger has been used in medically...

Review Of Eric Schlosser Book Fast Food Nation: How Fast Food Chains Poison Us

Eric Schlosser builds his ethos by not only describing the various fast food chains that are involved in almost all aspects of society but by describing the effect that this has on the American people and the American economy as a whole. By delving into...

My Experience Of Savoring Traditional Guatemalan Breakfast During The Family Visit

The last Sunday morning before I came to MSU my family and I decided to get together for breakfast. Since it was one of the last days that I was going to be in Guatemala we decided to make the traditional Guatemalan breakfast, the “Desayuno...

• Cultural Identity

Analysis Of The Company Ethics Of Mcdonald's And How The Company Slowly Kills People

Obesity has been a global concern in the United States for quite some time now. However, there has been a significant amount of marketing and promoting the consumption of unhealthy food and drink products. In most cases, marketing of these products is targeted at younger...

Formulation Development And Nutritional Analysis Of Breakfast Cereals

The usual breakfast meal of every household worldwide mainly consists of traditional cereals and millets. Both of these two are chief carbohydrate sources and hence are the main calorie provider. They also provide substantial amount of protein, minerals and vitamins (FAO 2002). Traditional cereals such...

Artificial Intelligence Application In Poultry Industry

Artificial intelligence (AI) is defined as computer systems replicating human intelligence, such as visual perception, speech recognition, decision-making and translation between languages. At a simplistic level, predictive modelling such as that used in feed formulation might be a form of artificial intelligence, but the use...

• Artificial Intelligence

Story Of My Food Aversion Towards Bivalves

It was a gloomy afternoon and exactly fifteen years ago when I had my worst nightmare, and I had to say “bye!” to the bivalves. My great dislikes in bivalves started with a single mussel and as time passed by, I eventually disliked the sight...

Types Of Spices Used In Indian Cuisine

What are Indian spices ? Asnwer to this question is that the Indian spices are the heart of Indian cuisine and they are the only element which provide taste to the food. India is blessed with number of the spices like red chili, salt, turmeric...

Hazard Analysis Critical Control Point (haccp) In Nutritional Installation

The hospital is an organized place in providing health services to patients, both basic, specialistic and subspecialistic.[1] One of the hospital facilities and infrastructure that must exist is a Nutrition Installation. Nutritional installation is used in the process of handling patients' food and drinks which...

• Food Safety

Analysis Of The Fast Food Industry In India And Challenges It Faces

Literature review The economic growth of a country Comes along with the increasing spending capacity of the citizen. The leisure time in India is mostly spent on dining out with friends and families and fast food are the most favorite option of Indian while they...

Reasons Behind American Fixation On Unhealthy Food

On the off chance that you drive on any roadway in the United States, you'll discover drive-through eateries at each exit and administration region. On the off chance that you stroll through any market, you'll see arranged nourishments that state 'make it in minutes' and...

Positive And Negative Impacts Of Chewing Gum On The Planet Earth

The planet is filled with diverse matter. Everything that is on Earth has an origin. Throughout time Earth has evolved and soon later organisms have evolved from it. Even humans can create a story for anything, for example chewing gum. Chewing gum is gum that...

Market Selection With Justification And Opportunity Statement For Baiada Poultry

The purpose of this study is to shed light on describing the market opportunities can be faced by the company while entering in the UK market. In the market opportunity analysis process, the study has highlighted the position of the competitors and those operational impacts...

• Marketing Plan
• Marketing Research

The Role Of Learning Theories In Forming Food Preferences

Discuss the role of learning theories in the development of eating preferences Learning theories help us understand actions and are important in one’s life in building personality and grooming. In my assignment I will be discussing each theory and elaborate each one of it with...

• Classical Conditioning
• Operant Conditioning

History of Wendy’s: Analysis of the Dave’s Single Advertisement

Wendy's is an American international fast food restaurant chain founded by Dave Thomas on November 15, 1969, in Columbus, Ohio. The company moved its headquarters to Dublin, Ohio. on January 29, 2006. The chain is known for its square hamburgers, sea salt fries, and their...

• Advertising

Deadly Consequences Of Sugar And Glucose Epidemic In The United States

Questions Obesity rate in the United States have been increased since the past 20 years because of the amount of food we eat which contains a lot of sugar. In addition to the obesity rate, studies have shown a connection between to large amounts of...

• High Fructose Corn Syrup

Understanding The Next Epidemic In North America: Lactose Intolerance

The two main animals that North Americans receive their milk from are either cows and goats, and yet, within the past five years, the rise of almond, soy, oat, and coconut milk have become the most popular versions of milk in our society. Most often,...

• Lactose Intolerance

Health Benefits Of Durian And Types Of The Most Controversial Fruit Ever

Introduction Introductory Remark Durian is the native fruit in South-eastern Asia and known as the 'king of fruits'. Durian has a distinct large size, unique and strong odour and hard thorn-covered husk. Different people have different thoughts about durian, some may think that durian has...

Origins of Sushi and How They Evolved Throughout the Years

In today’s day and age food has become a major topic when it comes to trends and social media. Social media models travel the world and explore new cuisines and post them on their social media accounts. That influences the rest of modern society to...

• Japanese Food Culture

My Future Journey to the Goal to Become a Pastry Chef

My name is Chinelle Ann Hooper; I am a student at New York City College of Technology, completing a Bachelor’s degree in Hospitality Management. My primary purpose and motivation to earn a bachelor’s degree is to pursue a career as a pastry chef and eventually...

• Career Goals
• Pastry Chef
• Personal Goals

Ethics in the Food Industry-Dairy Farming

Introduction A dairy is a business enterprise which is established for harvesting or processing of animal milk – from cows or goats, and also from buffaloes, sheep, horses, or camels – for human consumption. The word dairy refers to milk-based products, derivatives and processes, and...

• Animal Ethics

"Indian Horse" Novel Analysis: the Role of Alcohol in Saul's Life

Alcohol is a drink which causes a person to lose his consciousness. Reading the novel Indian Horse, Richard Wagamese narrates how Saul resorts to alcohol in order to escape the reality he has been living in. Now the question arises what causes Saul to turn...

• Indian Horse

History of Rice and the Benefits of Rice Cultivation in Australia

Rice has become a very important food source for millions of people since the realization of its potential in 2800 BC until now. It has provided those with nothing to make a living selling and growing rice while also providing a stable food source for...

The Issue of Excessive College Drinking and Drinking Age in US

During the freshman year of college, students are more prone to stepping outside of their comfort zone, and experience new opportunities. Entering a new environment, without any parental supervision, encourages these students to branch out even more, and partake in activities that most parents would...

• Drinking Age in America

Reaping the Health Advantages of Lemon Water

Lemons square measure healthy. Most people associate lemons with vitamin C, however that’s not all they need to supply. They’re low in sugar and per the USDA National Nutrient info, contain everything from adermin, vitamin A, vitamin E, folate, niacin, thiamin, riboflavin, and B complex...

The Imperial Sugar Plant Explosion and Its Effect on Sugar Industry

On February 7, 2008, at around 7:00 pm, an Imperial Sugar Plant exploded and went up in flames at Port Wentworth, GA. There were many reasons as to how it exploded. One of the main reasons was the poor maintenance of the plant itself. The...

• Problem Solving
• Sugar Trade

The Nutritious and Diet-Friendly Formulation of Breakfast Cereals

Yeu et.al. (2008) studies shown the beneficial effects of soy and high-protein diets on weight loss and also claim dipping the risk of cardiovascular diseases. 4 formulations with soy meal content of 41, 47, 54 and 60% (w/w) were processed by extrusion and flavored with...

Effects of Ginger on LDL-Cholestrol, Total Cholestrol and Body Weight

Abstract Hyperolestrolemia (one type of hyperlipidemia), due to high level of LDL (bad) cholestrol in the blood, inreases the deposition of fats in arteries and cause coronary artery disease. This condition can be prevented or treated by allopathic drugs but they can develop severe side...

• Weight Loss

The Harsh Truth of the Fast Food Industry in Fast Food Nation

Eric Schlosser in the book Fast Food Nation: The Dark Side of the All-American Meal exposes the inconvenient truth that what we are putting in our mouth has a dark story behind it. This book informs readers about how fast food has completely infiltrated our...

The Perfect Agenda for Single People on the Valentine's Day

All lonely women: He returned. Good V word. When a terrible day draws near, we are all surrounded by Valentine's Day attributes. The sweet Hallmark cards make us laugh; The heart shaped chocolate box gives us evil and constantly reminds us that we must be...

• Valentines Day

Cleaning Solutions to Get Rid of Chewing Gum

If you have a gum attached to the sofa, either fabric or leather, you must first take into account the material of your furniture, so you can then perform the proper procedure and thus be able to remove the gum without damaging the surface. We...

The Environmental Impact of Mars Wrigley Confectionery, Chewing Gum Producer

Mars Wrigley Confectionery is a global leader in the manufacture of chewing gum, confections and chocolates. The main manufacturer, Mars Inc. bought Wrigley in 2008 for $23 billion. It is the manufacturer of popular chewing gum brands like PK, Juicy Fruit, Double-mint, Orbit and Big...

The Impossible Burger as the Staple of Vegan Food

The growing popularity of vegan food has become an apparent currency in cultural exchange in the US. Los Angeles isn’t just all about Hollywood glitz and glamor, it’s also all about the healthy and plant-based lifestyle. Eating healthy and cleansing oneself from meat, fried food,...

Burger and Other Nostalgia Food of the People

There are certain foods that trigger nostalgia and bring back memories from our past. Famous chefs and food influencers who have a strong relationship with food have one thing in common: the nostalgia connected to the first moment they fell in love with food. It’s...

Statistics on Death Associated with Alcohol and How to Recover from Alcohol Abuse

If we have a tendency to take a glance at the statistics place along by the workplace of National Statistics, we discover that alcohol statistics may be quite shuddery. Since the 1990's there has been Associate in Nursing constant rise within the quantity of alcohol...

• Death Rates

Rice Shortage in Philippines and the Rice Importation Controversy

Although the our country is an agricultural-based with rice as its main crop, we still import rice from other countries than consuming the harvest of the Filipino farmers, the country almost relies on Rice Importation even though we can increase the rice production in our...

• Food Shortage
• Philippines

Nuances of Food Preparation for Astronauts

Summary Astronauts do not only rely on food for their physical well being. Food provides emotional benefits and can lessen the psychological effects of being in space for extended periods of time. However, food on the International Space Station must be specifically prepared for space...

• Space Exploration

Healthy Junk Food Substitutes: An Opened Door to Healthier Food in Future

According to Dictionary.com, Junk food is defined as a substance that is appealing and is energy dense, but does not offer much nutritional value (Junk Food, N). Junk food often has substances that scientists create to mimic the way products like Sugar taste. This process...

Link Between the Beverage Consumption and Body Fat in U.S Children

Abstract Soft drinks have become a major contribution to obesity and other health related problems in America. The soft drink epidemic provides many calories with added sugar. it has been linked to overall diet quality and meeting nutrient requirements. Additional eighty-five empty calories or five...

Why High Fructose Corn Syrup Is the One to Blame for Unhealthy American Diet

According to the Center for Disease Control (CDC), there will be a higher amount of Americans that will die of diseases related to obesity than there will be Americans who will starve to death (CDC, 2019). This is a major issue. Processed foods have overtaken...

The Impact of Sweets on Dr. Pepper Industry

Sweets have a huge impact on various industries, not just the dessert and culinary industry. Sugar has become a duplicitous agent in several parts of the world and is an active ingredient in anything and everything we eat. From sweet treats to savory meals, sugar...

Mistake That One Should Avoid During Baking

Spell baking can be a great deal of fun, it likewise needs one serious part of accuracy and meticulousness. Commit one modest error or miss one little fixing and you can wager everything that the dish will be a debacle. I have dependably said that...

Traditional Cuisine of the Carribeans, Southern India and Northern France

One of the most important aspects of any culture is food. The reason why traditional cuisine is passed from one generation to another is to preserve the food culture and also express the cultural identity. When one’s traditional food is frequently cooked, there is a...

BreadTalk Company History: Providing Staple Food to Many

Established in April 2000, BreadTalk started up Singapore's customary pastry kitchen industry with an interesting situating: it was anticipated as an expertly run business; its stores were situated in the significant shopping centers in focal pieces of Singapore; the kitchens were open arrangement so clients...

• Cost Benefit

Composite Bread Fruit-Sweet Potato Flour Substitution In Bread Production

Introduction Breadfruit and sweet potato are Traditional staples consumed in the Caribbean region. These traditional staples are particularly appealing to the region not only because of their nutritional and caloric value and contribution to livelihood systems, but also because of their adaptability to a wide...

Origin and Domestication of Yellow Corn and Bread Making

The starting place and growing of yellow corn has been a problem in evolution; even though maximum scientists accept as true with the crop originated from Mexico, other scientists have additionally proposed multiple- origins of the crop; based totally on studies on chromosome knob positions...

Best topics on Food

1. Why Is Fast Food So Popular: A Multifaceted Appeal

2. Why Fast Food Should Be Banned: Overview of the Arguments in the Debate

3. The Importance of Healthy Food for Students

4. Cause and Effect of Fast Food: the Impact on Health and Society

5. Indian Retail Wine Industry: Opportunity for Growth and Development

6. The Truth About Genetically Modified Food: Pros and Cons

7. Understanding the Relationship between Aging and Appetite

8. The Evolution of Beer in Egypt and Mesopotamia

9. Genetically Modified Organisms As a Part Of Our Life

10. You Are What You Eat: What Will Come To Our Plate

11. Chickens Artificially Hatching: Statistics and Main Hatchers

12. Cognitive Decline and Diet: Influence of Western Diet

13. Multiple Types of Food Additives

14. The Biggest Threat to the Human Population: Food Security

15. Developing the Habit of Eating Fast Food

Need writing help?

You can always rely on us no matter what type of paper you need

*No hidden charges

100% Unique Essays

Absolutely Confidential

Money Back Guarantee

By clicking “Send Essay”, you agree to our Terms of service and Privacy statement. We will occasionally send you account related emails

You can also get a UNIQUE essay on this or any other topic

Thank you! We’ll contact you as soon as possible.

Food Essay For School & College Students With Essay Topic List

Table of Contents

Food Essay Topics

• The Impact of Fast Food on Society
• The Ethics of Animal Agriculture and Meat Consumption
• The Rise of Plant-Based Diets: Benefits and Challenges
• Food Waste: Causes, Consequences, and Solutions
• Genetically Modified Organisms (GMOs): Advantages and Controversies
• The Role of Food in Promoting Mental Health and Well-being
• The Influence of Food Advertising on Consumer Choices and Health
• The Effects of Climate Change on Food Security and Agriculture
• Traditional Food vs. Modern Food: Balancing Tradition and Innovation
• The Social and Economic Impacts of Food Insecurity and Hunger

Food Essay in English for School Students

Food is an essential part of our lives. It provides us with the necessary nutrients, energy, and sustenance to survive and thrive. Apart from nourishment, food also plays a significant role in our culture, traditions, and social gatherings. In this essay, we will explore food’s importance from various perspectives.

Nutritional Significance:

Food is the primary source of vital nutrients like carbohydrates, proteins, vitamins, and minerals necessary for our growth and development. A balanced diet ensures a healthy body and mind. It strengthens our immune system, improves cognitive abilities, and prevents diseases such as obesity, diabetes, and cardiovascular problems.

Cultural and Social Significance:

Food is deeply intertwined with our culture and traditions. Different countries and regions have unique cuisines, recipes, and cooking styles that reflect their history and heritage. Food expresses our identity and connects with our roots. It brings families and communities together, as we gather around the dining table to share meals and create lifelong memories.

Economic Importance:

The food industry plays a significant role in a country’s economy. It provides employment opportunities for farmers, food processors, distributors, and restaurant workers. Agricultural practices, food production, and food services contribute to Gross Domestic Product (GDP). Additionally, the food industry also contributes to international trade, as countries export and import various food products.

Environmental Impact:

Food has an environmental footprint. Agriculture, especially intensive farming, affects land use, water consumption, and greenhouse gas emissions. Sustainable farming practices and responsible consumption can minimize food production’s negative environmental impact.

Conclusion:

Food is more than just a survival tool. It nourishes our bodies, connects us to our roots, boosts economies, and impacts the environment. As individuals, we should prioritize eating a balanced diet that meets our nutritional needs while considering environmental consequences. The next time we sit down to enjoy a meal, let’s appreciate food’s significance in our lives. Let’s make conscious choices that promote our well-being and the planet’s well-being.

Food Essay in English for College Students

The Transformative Power of Food: Exploring its Cultural, Social, and Personal Significance

Introduction:

Food is so much more than mere sustenance; it is a fundamental aspect of our lives that extends well beyond the basic necessity of nourishment. From its role in cultural and social gatherings to its ability to evoke memories and emotions, food holds tremendous significance in our daily lives. In this essay, we will delve into the transformative power of food and how it impacts us as college students.

Cultural Identity and Traditions:

Food is often intrinsically tied to cultural identity and traditions. As college students, we come from diverse backgrounds and explore different cultural cuisines. Whether it’s learning about regional specialties, participating in cultural festivals, or simply sharing a meal with friends from various backgrounds, food provides a gateway to understanding and appreciating different cultures.

Social Bonding and Connections:

Food brings people together, fosters social connections, and creates lasting memories. College life often revolves around shared meals, whether it’s gathering in the cafeteria, hosting potluck dinners, or eating out with friends. These moments of communal dining nourish us physically, strengthen our bonds and promote social interactions.

Emotional and psychological impact:

Food can evoke a range of emotions and memories. College can be stressful, and food can provide comfort and solace. From indulging in our favorite comfort foods to celebrating achievements with friends over a special meal, food can uplift our spirits and enhance our overall well-being.

Personal Health and Wellness:

As college students, maintaining a balanced diet is crucial for our physical and mental well-being. Getting adequate nutrition fuels our bodies and minds, enhancing energy levels, concentration, and academic performance. Developing healthy eating habits during this stage of life can set the foundation for a lifetime of well-being.

Food holds transformative power that extends beyond its basic function of sustenance. It shapes our cultural identity, forges social connections, and impacts our emotional and psychological well-being. As college students, we have the opportunity to explore different cuisines, forge connections with diverse communities, and make conscious choices for our health and well-being. Let us embrace and appreciate food’s transformative power, making it an integral part of our college experience.

Food Essay for IELTS

Essay on Food We Eat For School Students

Leave a Comment Cancel reply

Save my name, email, and website in this browser for the next time I comment.

Food as Lens for Exploring Key Concepts in Cultural Differences: A Curriculum Project Introduction to the Project

Article sidebar.

Main Article Content

This essay presents a project using food to explore key concepts central to understanding cultural differences: identity, construction, culture, meaning, systems. Food is both universal and particular, so talking about it is an effective way to help students gain both intellectual and emotional understandings of some of the issues around cultural differences. The project was based on the author’s experiences in university classrooms as well as in public folklore. It was then adapted for K-12 teachers, first by a public folklorist and further developed by a project assistant completing a master’s degree in popular culture and education. The curriculum was shared with K-12 educators and is available to download for free on the website of the independent non-profit Center for Food and Culture ( www.foodandculture.org ). This introduction to the project is followed by an essay discussing educational theories by the project assistant. The curriculum itself is also included.

Article Details

Digest: A Journal of Foodways & Culture Article Publishing Agreement The Foodways Section of the American Folklore Society (the "Publisher") and Author(s) agree as follows:

1. Publication and Promotion : In consideration of the Publisher's agreement to publish the Work, Author(s) hereby grant and assign to Publisher the non-exclusive right to print, publish, reproduce, or distribute the Work throughout the world in all means of expression by any method known or hereafter developed, including electronic format, and to market or sell the Work or any part of it as the Publisher sees fit. Author(s) further grant Publisher the right to use Author name(s) in association with the Work in published form and in advertising and promotional materials.

2. Copyright : Copyright of the Work remains in the Author(s)’ name(s), and Author(s) grant the journal right of first publication.

3. Prior and Post Publication and Attribution : Author(s) agree not to publish the Work in print form prior to publication of the Work by the Publisher. Author(s) may enter into separate, additional contractual arrangements for the non-exclusive distribution of Digest’s published version of the work (such as posting to an institutional repository or publishing in a book), with an acknowledgment of its initial publication in this journal. Author(s) agree to cite, by author(s), title, and publisher, the original Digest: A Journal of Foodways & Culture publication when subsequently publishing the Work elsewhere.

4. Author Representations : The Author(s) represent and warrant that the Work: (a) is the Author(s)’ original Work and that the Author(s) have full power to enter into this Agreement; (b) does not infringe the copyright, property, proprietary or personal rights of any third party; and (c) contains no material that is obscene, libelous, defamatory or previously published, in whole or in part, except as follows: when apparently “obscene, libelous, defamatory” information is considered integral to the foodways material under consideration (as in a quoted passage), has been fully vetted among editorial board members, and judiciously interpreted, described, and otherwise presented in the publication to clarify its inclusion and intent. Previously published material, in whole or in part, must meet ordinary fair use expectations concerning length and attribution. (d) If the Work contains any material that is owned or controlled by a third party (for instance, images used in the article), Author(s) warrant and represent that he/she/they have obtained permission for its use and that the material is clearly acknowledged within the text. Author shall indemnify and hold Publisher harmless against loss of expenses arising from breach of any such warranties.

5. Licensing and Reuse : While Digest adopts the above strategies with respect to best open access journal practices, it has not yet adopted Creative Commons licensing. It urges authors to promote use of the publication in Digest, in lieu of subsequent duplicate publication of unaltered papers, and to acknowledge the investments made by peer reviewers, editors, copy editors, programmers, layout editors, and others involved in supporting the work’s original publication in Digest.

Essay on Importance of Food

Students are often asked to write an essay on Importance of Food in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

Let’s take a look…

100 Words Essay on Importance of Food

The vital role of food.

Food plays a crucial role in our lives. It provides us with the energy we need to carry out our daily activities. We cannot survive without food, as it is the fuel for our body.

Nutrition and Growth

Nutrition is essential for growth, especially in children. It helps in building strong bones and muscles. A balanced diet ensures we get all the nutrients required for healthy growth.

Food and Health

Eating healthy food helps prevent diseases. Fruits, vegetables, and whole grains boost our immunity, keeping us healthy and strong. It’s important to eat a variety of foods for overall wellbeing.

Food and Culture

Food also brings people together. It’s a vital part of our culture and traditions, helping us connect with our roots and each other. Every culture has unique dishes that reflect its history and lifestyle.

Also check:

• Paragraph on Importance of Food

250 Words Essay on Importance of Food

Introduction.

Food is the fundamental necessity of life. It provides us with the energy to carry out daily tasks, supports our immune system, and contributes to the healthy functioning of our body and mind. Understanding the importance of food transcends beyond the realm of basic sustenance and delves into the realms of health, culture, and socio-economic dynamics.

Nutrition and Health

Food is the primary source of nutrients that our bodies need to function effectively. It provides us with carbohydrates for energy, proteins for muscle development, fats for cell function, and vitamins and minerals for immune support and other essential bodily functions. A balanced diet can prevent malnutrition and a multitude of health issues, emphasizing the importance of food in maintaining good health.

Cultural Significance

Food also carries cultural significance. It is an integral part of traditions, rituals, and celebrations, reflecting the unique identity of different cultures. Food brings people together, fostering a sense of community and belonging.

Economic Implication

On a larger scale, food plays a pivotal role in the economy. The food industry generates employment, contributes to GDP, and is a significant factor in trade relations between countries. Moreover, food security is a critical aspect of national security, underlining the strategic importance of food.

In conclusion, food is much more than mere sustenance. It is a vital cog in the wheel of life, impacting our health, culture, and economy. Understanding the importance of food can lead us towards a healthier, more inclusive, and sustainable world.

500 Words Essay on Importance of Food

Introduction: the necessity of food.

Food is an indispensable part of our lives. It is not just about satisfying our taste buds, but it is a basic necessity for survival. Beyond survival, food plays a pivotal role in our overall growth, development, and well-being.

The Biological Importance of Food

Food is the primary source of energy for all organisms. The human body needs a variety of nutrients to function optimally, and these nutrients are obtained from the food we consume. Proteins, carbohydrates, fats, vitamins, and minerals are all critical for various biological processes. For instance, proteins are essential for tissue repair and muscle growth, carbohydrates provide energy, fats serve as energy storage, and vitamins and minerals are crucial for several metabolic activities.

Food and Physical Health

The link between food and physical health is undeniable. A well-balanced diet can help maintain a healthy weight, strengthen the immune system, and reduce the risk of chronic diseases like heart disease, diabetes, and cancer. Conversely, poor dietary choices can lead to obesity, malnutrition, and various health complications. Therefore, understanding the nutritional value of food and making informed dietary choices is crucial for maintaining physical health.

Food and Mental Health

The importance of food extends to our mental health as well. Various studies suggest a strong correlation between diet and mental health. Certain nutrients like omega-3 fatty acids, B vitamins, and antioxidants are known to support brain health. They can enhance cognitive functions, improve mood, and even reduce the risk of mental disorders like depression and anxiety. On the other hand, a diet high in processed foods and sugars can adversely affect brain function and mood.

Food and Cultural Significance

Food also holds significant cultural and social value. It is an integral part of our cultural identity and heritage. Different cultures have unique cuisines, food habits, and rituals, reflecting their history, geography, and lifestyle. Sharing meals is a universal way of fostering social connections and community bonds.

Food and Environmental Impact

The food we consume also has a profound impact on the environment. Sustainable food practices can help conserve natural resources, reduce greenhouse gas emissions, and promote biodiversity. Conversely, unsustainable agricultural practices and food wastage can lead to environmental degradation. Therefore, conscious food choices can contribute to environmental sustainability.

Conclusion: The Multifaceted Importance of Food

In conclusion, food is not just a means of survival. It is a complex entity that influences our physical and mental health, reflects our cultural identity, fosters social connections, and impacts the environment. Understanding the importance of food in these multiple dimensions can guide us towards healthier, more sustainable, and culturally rich lifestyles. As we move forward, let us acknowledge the power of food and use it responsibly to nourish ourselves and the planet.

That’s it! I hope the essay helped you.

If you’re looking for more, here are essays on other interesting topics:

• Essay on Punjabi Food
• Essay on Importance of Healthy Food
• Essay on Food to Relish in India

Apart from these, you can look at all the essays by clicking here .

Happy studying!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Save my name, email, and website in this browser for the next time I comment.

Breathable pants, a bug bite hack and more hot Amazon finds

• TODAY Plaza
• Share this —

• Watch Full Episodes
• Read With Jenna
• Inspirational
• Relationships
• TODAY Table
• Newsletters
• Start TODAY
• Shop TODAY Awards
• Citi Concert Series
• Listen All Day

Follow today

More Brands

• On The Show

Indian food in America: How chefs are expanding the perception of the cuisine

On a windy evening in West Los Angeles, a small group of mostly strangers gathered inside a trendy loft apartment.

The 15 or so folks were an interesting cross section of humanity — from a winery owner/operator to this very reporter — and all had been selected to attend the dinner series, hosted by chef Palak Patel.

The author of the new cookbook “ Food is Love ” and former “Chopped” winner is one of the many chefs amplifying Indian cuisine in the United States.

Though Indian eateries only make up about 7% of Asian restaurants in the U.S., according to a 2023 analysis by Pew Research Center , it’s a cuisine on the rise.

In an interview with TODAY.com, Patel says she is excited to see Indian food expand into a new era.

“I think Indian food is very limited in the U.S. to just north Indian food,” she says, adding that “there’s a million people in the country!”

“Each region has its own flavor, its own take, household to household, things are different,” she continues. “And so how do you bring that much diversity to a culture that is obviously intrigued and loves it? You just need to get them to try it.”

She says it’s not just Indian food seeing increasing diversity in its stateside representation — Chinese, Thai, Korean and Mexican food is all seeing a rise in more regional dishes.

“People are getting more regionalized,” she says. “I think that Indian food is just benefiting from the collective, like, raise of every cuisine.”

She adds that Americans are realizing there’s more to Asian cuisines than go-to’s, like pad thai or chicken tikka masala.

“I think collectively, the flavor profiles have expanded,” she says, adding she believes “the tolerance for flavor and expansion of flavor is going through the roof.”

Nik Sharma, author of “ Veg-Table ,” agrees. He says in the nearly 25 years he’s lived in the U.S., he’s seen a profound shift in how non-South Asian Americans approach food.

“We’ve gone from having to satisfy the palate of what our consumers expect from us that aren’t familiar with the culture to doing these things that are, I would say, fun takes,” he says. “We’re taking the techniques and we’re applying it in a very different way and making it our own.”

And chef Vijay Kumar of Semma in New York City tells TODAY.com he loves "to see how things have been changing."

Manish Mallick of Soirée Hospitality in Chicago also thinks the wider U.S. audience today is more inquisitive, and that Indian Americans are open to sharing their culture with friends outside their diaspora.

Patel says Indian flavors are also much more readily accessible at American grocery stores now than they were in years prior.

“I think 15 years ago (for) turmeric you’d have to go to some, like, very specialized store,” she says. “The fact that we can get garam masala, cardamom, clove powder — I mean, these are the basics of Indian cooking and you can get them at like a Kroger or Publix or Vons.”

Patel says it just takes one spice — garam masala — to introduce Indian flavors to your cooking.

“I always called garam masala the gateway — like if you’re not going to buy all of them; just buy one,” she quips. “If you just want to throw that on roasted vegetables, you’ll get a good representation of what it’s like to have these spices kind of play together.”

And according to Sharma, integrating these flavors is more natural than some folks might think. He says, “at the end of the day, one of the things we have to remember is that borders are a much more recent human construct than cultures and traditions. Cultures and traditions and ingredients, especially in people more so, have been immigrating and migrating for centuries. We’ve taken things and moved them along.

Sharma, who got his start in the culinary world as a food columnist for the San Francisco Chronicle, gives the example of tomatoes and potatoes. Both are a “huge part of Indian culture” but didn’t “come from India,” he says.

“They came from the Americas,” he chuckles, adding he often thinks about this in his own work developing recipes. “As an immigrant, I came from India (and) I’m doing things in my very own, different way. It’s telling a story of where I grew up and where I am.”

Though, it’s not just his story growing and evolving.

“I think the palate of the consumer is changing,” he says. “I would say like the past eight years or 10 years, the biggest revolution in food has not been cultural so much as it has been the openness of the consumer to try new flavors.”

Sharma continues, adding he’s seen people becoming more and more curious about flavors. “And I think that’s a huge thing,” he says, “because if we can get there, then people’s minds open up to different cultures and trying new things.”

Chef Kumar is capitalizing on that newfound openness at Semma. The chef — who is from Tamil Nadu, the southernmost state of India — opened his restaurant in 2021. Its menu features dishes from his home state, and Kumar says all his food is “just as spicy” in his restaurant as it was in his family’s home kitchen.

He hopes his restaurant will serve as a representation of Indian food in Western countries without “sacrificing our own identity” or “trying to be Westernized Indian food.”

He says he takes that message to heart, crafting each dish “based on a childhood memory” of his upbringing in a “tiny village” back in Southern India — the presentation is just nicer.

“I’m trying to change the perception of Indian food,” Kumar says. “When every food is being presented beautifully, why (not) our food?”

Kumar notes his restaurant was the first Indian restaurant to be awarded a Michelin star — one of the highest honors in the culinary world — back in 2022.

“The next year, there were two other Indian restaurants (awarded stars),” he says, referring to Rania in Washington, D.C., and Indienne in Chicago . “I’m hoping there will be more this year and then there will be more and more in the following years.”

Kumar clarifies he’s not just talking about seeing these eateries on Michelin lists, rather he wants to see more of them in general. “I hope there will be a lot more great Indian restaurants which represent good Indian cuisines.”

It’s a niche that Mallick is trying to fill in Chicago. He says he left a job in tech after seeing a “dearth of elevated dining experiences” featuring Indian food.

“That’s what led me to open all these modern Indian restaurants,” Mallick says. “And fortunately, I was right. The demand was there.”

He’s since opened two Indian eateries in the Windy City — Bar Goa and Rooh .

Mallick says the community has been overwhelmingly supportive — “both Indians and non-Indians.”

“People were tired of the whole buffet-style Indian restaurants, not focused on the elegance of the cuisine, from a presentation perspective, from a conversation perspective, ambiance,” he says.

“The more the Indian community grows, the more they want places to go and enjoy and are unique,” he says.

It’s this family and community aspect of eating that Patel says she’s trying to replicate in her own life with her cookbook “Food is Love.”

After growing up in a multi-generational house “full of women cooking” back in India, Patel says she grew to associate the task with how her family showed their appreciation for each other.

“I mean, maybe (cooking) was a chore and kind of sexist culturally, but it did get me in the kitchen,” she laughs. “And it kind of opened up this way of cooking that I love and you know, the title of (the cookbook) came from that — food is love, right?”

Over wine and lemon meringue pie, she tells the guests at her dinner party that sentiment is why she wrote the book, and why she’s hosting the in-person series we attended that brought all of us unlikely companions together.

Patel says in her family’s native language, Gujarati, there is no word for “I love you.”

“But I knew my mom loved me because she cooked for me. I knew my grandmother loved me when she cooked for me,” she says. “So it was this idea that love can be shown through many different ways.”

Sam Kubota is a senior digital editor and journalist for TODAY Digital based in Los Angeles. She joined NBC News in 2019.

You’re welcome: The first ‘Moana 2’ trailer has dropped

What is the true story behind ‘Sight’? Movie details life of immigrant and surgeon Dr. Ming Wang

A beginner's guide to K-drama romances and thrillers available on streaming

As an Asian American child, ‘Mulan’ was my favorite movie. Here’s how it held up rewatching as an adult

Shio, Shoyu, Tonkotsu and Miso: Everything to know about ramen broth

Restaurants.

Why I’m not holding back about what happened to me after I was on ‘The Bachelor’

How American landowners overthrew the Hawaiian monarchy and forced US annexation

After 20 years, I met my childhood hero: The local news anchor who looked like me

How a plush toy helped get South Asian women talking about infertility

25 AANHPI Heritage Month quotes that will inspire you this May

Food Habits and Culture: Factors Influence Essay

Introduction, factors that influence food habits and culture.

Food is any substance that is taken by a living being to help in the production of energy and growth. This definition addresses only the biological side of food, but there are other aspects of food. The pertinent question is why people eat. People eat for various reasons other than for metabolic purposes. Such reasons include eating to pass the time, have fun, bond, and celebrate. In addition, food can be used as a remedy for stress, among other reasons. Owing to such reasons, food plays an important role in people’s lives beyond the biological processes.

The food habits of a group of people/community can be described as the reasons for eating, the methods used while eating, the types of food eaten, and the mode of storage. Food habits have a major impact on society and the development of culture. In most cases, food habits are subject to age, gender, environmental changes, acculturation, religious beliefs, personal health, and the financial status of an individual.

Food habits may vary from one individual or family to another. However, some food habits are common amongst particular groups of individuals, for example, the practice by some Muslims to eat from one plate. On the other hand, culture is the uniform way that a community of people conducts its activities. Culture is passed on from one generation to another through learning, and it is not constant (Kittler, Sucher & Nelms, 2012). This assertion means that culture changes with time, and thus it may differ from one generation to another. It may include the mode of dressing, the mode of worship, the family hierarchy, and the traditional foods, among other aspects. This paper will look at the factors that influence the different food habits and culture.

One of the factors that influence food habits and culture is the availability of food. People have a tendency to eat what is readily available (Dindyal, 2003). For example, junk foods are readily available and cheap. Consequently, a majority of people end up eating junk foods due to availability, despite the desire to have a healthy lifestyle. The cost and season of food determine its availability. Rare foods are expensive, and thus they are not readily available. Most people live on an average income, and thus they can only afford to buy what is readily available because it is affordable. Foods that are in season tend to be cheap and readily available as opposed to those out of season (Dindyal, 2003). Therefore, factors like the availability and the season of the food make food habits seasonal and flexible. In addition, such factors tend to define the identity of the person relying on them to determine his/her food habits.

The second factor that influences food habits and culture is the lifestyle of a person. People with medical conditions that require the consumption of a specific diet will adopt a certain lifestyle. For example, a person suffering from diabetes or blood pressure will tend to avoid foods that have excessive sugar (Kulkarni, 2004). On the other hand, such an individual will concentrate on foods that are rich in specific nutrients. Vegetarians will eat foods that are void of animal products. Strict vegetarians avoid all animal products, whether they have meat or not, while other vegetarians avoid animal products that have meat only. Some people have also adopted healthy lifestyles, and thus they cannot buy or take any foods that are deemed unhealthy (Kittler et al., 2012).

Therefore, such people cannot take junk food even when it is readily available. People take such personal measures to ensure healthy living coupled with avoiding lifestyle diseases. For example, some people will take white meat only and avoid red meat. According to such people, white meat is safer than red meat. Such aspects can be used to determine the eating habits of a person.

The third factor that influences food habits is the social background of a person. Eating is considered a social issue. Therefore, social circles influence the eating habits of different individuals (Lasn, 2000). It is very had to maintain a personal eating habit when spending time with different people. For example, when people spend a lot of their time at work or school, they are highly likely to adopt the eating habits of the people that they socialize within the different settings, thus forsaking their personal eating habits (Montanari & Sonnenfeld, 2006).

Culture is the fourth factor that influences food habits. Interactions with different cultures influence the food habits of the involved people (Helstosky, 2009). As people interact, they tend to borrow or copy from each other, and food habits differ from one culture to another. Culture influences how people prepare, store, cook, consume, and get rid of their food (Messer, 2007). For instance, the culture of food in France is different from that in the UK or the US. When people from these cultures settle in areas, which are different from their home regions, they continue to practice their traditional food habits and culture while adopting and learning new cultures as well.

The result of this interaction is a cultural exchange of food habits. For example, the Latinos in New York will seek identity by practicing food habits that are allowed in their cultures. However, they will be more flexible by combining their cultures with those of the New Yorkers.

The fifth factor that influences food habits and culture is religion. Religion plays a major role in influencing individuals’ food habits (Pena & Lawrence, 2011). Certain religions prohibit their believers from taking certain foods. For example, the Muslim and Jewish religions discourage their followers from eating pork because the source of the meat is an allegedly cursed animal according to their beliefs. In addition, the Hindus do not take beef because they believe that the source of the meat is holy and a symbol of their god. Some religions view the consumption of wine as a form of drunkenness, while others have no problem with such issues (Counihan & Esterik, 2008). Therefore, people who subscribe to these religions will adopt a food culture that does not contravene such teachings and beliefs.

Personal skills and experience also play an important role in defining the food habits of an individual (Dindyal, 2003). Some people love making food, and thus they have perfected their culinary skills. Such people prefer to make their own food and experiment with new recipes, and they would love to make their own foods as opposed to visiting restaurants. Other people are not passionate about food or the kitchen, and thus they prefer buying ready-made food. Such people do not mind eating from restaurants and cafes. In such a case, the person’s perceptions of food and the process of preparing it to influence his/her food habits and culture.

Another factor that influences food habits is a person’s beliefs and knowledge about food. Some people are very keen on the nutritional benefits of different foods, and thus they engage in research on different meals. Such people are considered as food enthusiasts (Freedman, 2007). Other people hold a certain belief on certain foods, and thus they will avoid or take it even more. For example, some people consider pizza and burgers as junk, hence unhealthy. Such people will adopt a food habit that does not include pizza and burgers in their diet. Others hold the belief that beetroot is nutritious, and it helps to increase the blood levels in the body. Therefore, such people will ensure that they increase their intake of beetroot. Such perceptions develop a food habit that becomes part of a person’s lifestyle.

A person’s schedule can also determine his/her food habit (Dindyal, 2003). For example, people who are constantly busy to make their own food will develop a habit of ordering food or eating from food joints. Others will tend to skip certain meals or take light meals due to their tight schedules. Such conducts determine the food habit that the affected individual will adopt.

The availability, season, personal schedule, perception, health concerns, moods, and social circles are some of the factors that influence the creation and adoption of food habits and culture. Understanding such factors will help individuals to adopt healthy lifestyles, and thus improve the quality of life.

Counihan, C., & Esterik, P. (2008). Food and culture: A reader . New York, NY: Routledge. Web.

Dindyal, S. (2003). How personal factors, including culture and ethnicity, affect the choices and selection of food we make. The Journal of Third World Medicine , 1 (1), 18-21. Web.

Freedman, P. (2007). Food: The history of taste . Berkeley, CA: University of California Press. Web.

Helstosky, C. (2009). Food culture in the Mediterranean . Westport, CT: Greenwood Press. Web.

Kittler, P., Sucher, K., & Nelms, M. (2012). Food and culture . Belmont, CA: Wadsworth. Web.

Kulkarni, K. (2004). Food, culture, and diabetes in the United States. Clinical Diabetes, 22 (4), 190-192. Web.

Lasn, K. (2000). Culture jam: How to reverse Americanś suicidal consumer binge – and why we must . New York, NY: Quill. Web.

Messer, E. (2007). Cultural Factors in Food Habits: Reflections in Memory of Christine S. Wilson. Ecology of Food and Nutrition, 46 (4), 185-204. Web.

Montanari, M., & Sonnenfeld, A. (2006). Food is culture . New York, NY: Columbia University Press. Web.

Pena, C., & Lawrence, B. (2011). Traversing the local/global and food/culture divides. Food and Foodways, 19 (2), 1-10. Web.

• Vegetarian and Non Vegetarian Healthier Diet
• The "Waist Banned" Article - Taxes on Junk Food
• Vegetarian Diet and Proper Amount of Vitamins Issue
• Food Culture in Mexican Cuisine
• Fish as a Staple of the Human Diet
• Eating Chinese: Culture on the Menu
• Hotpot Concept and Cultural Value
• Chicago (A-D)
• Chicago (N-B)

IvyPanda. (2020, May 16). Food Habits and Culture: Factors Influence. https://ivypanda.com/essays/food-habits-and-culture-factors-influence/

"Food Habits and Culture: Factors Influence." IvyPanda , 16 May 2020, ivypanda.com/essays/food-habits-and-culture-factors-influence/.

IvyPanda . (2020) 'Food Habits and Culture: Factors Influence'. 16 May.

IvyPanda . 2020. "Food Habits and Culture: Factors Influence." May 16, 2020. https://ivypanda.com/essays/food-habits-and-culture-factors-influence/.

1. IvyPanda . "Food Habits and Culture: Factors Influence." May 16, 2020. https://ivypanda.com/essays/food-habits-and-culture-factors-influence/.

Bibliography

IvyPanda . "Food Habits and Culture: Factors Influence." May 16, 2020. https://ivypanda.com/essays/food-habits-and-culture-factors-influence/.

‘Gateway to culture’: How Rasa owners are using their experiences to make Indian food more accessible

Scott Gelman | [email protected]

May 29, 2024, 10:38 PM

• Share This:
• share on facebook
• share on threads
• share on linkedin
• share on email

All throughout May, WTOP is  celebrating Asian American and Pacific Islander Heritage Month  with stories about the people and places shaping the D.C. region.

Sahil Rahman was the only Indian child on his soccer team growing up, and there were a lot of other kids who were part of the carpool group.

Whenever it was his mom’s turn to take the group home, several of his teammates would start chanting the names of Indian dishes from the back seat. It was a sign that they wanted to stop at Bombay Bistro, a Rockville, Maryland, restaurant that Rahman’s father helped open.

His mom was adamant that they had to be driven home, but it led Rahman to realize that once other people are exposed to the richness and spices of Indian food, they’re hooked.

Growing up in the D.C. area, Rahman and Rahul Vinod had the idea to open an Indian fast-casual restaurant. But both pursued more traditional corporate jobs, which they ultimately left in 2014.

They cofounded a fast-casual concept, Rasa, that now has five locations, and is making Indian food more accessible by serving it quickly in a bowl.

“That’s really our whole vision with Rasa. It’s to take the magic of Indian culture and cuisine and use it as a vehicle to kind of open hearts and minds,” Rahman said.

Both of their fathers have backgrounds in hotel management in India, but when Rahman and Vinod were young, they watched as their families opened Bombay Bistro. When their dads arrived in the U.S. in 1985, there were only about five Indian restaurants, and they were almost exclusively located in downtown D.C.

After Bombay Bistro opened, Rahman and Vinod spent their childhoods and young adult lives introducing friends, colleagues and teammates to Indian culture.

“Food brings people together,” Surfy Rahman, Sahil’s father and business partner, said. “Once you break bread together, it just removes a lot of barriers. So, if collectively, Indian restaurants are able to give good food, good service and good vibes, chances are people are going to come back to it.”

Still, their dads were initially apprehensive upon learning about the possibility of them quitting their jobs to open a restaurant. There are many things that can go wrong they feared, and even with hard work and good intentions, success is far from guaranteed, they said.

Rahman and Vinod quit their New York jobs in 2014 and opened the first Rasa location in Navy Yard three years later. When it first opened, their dads were in the kitchen with them until 3 or 4 a.m., and they’d sleep on couches in their D.C. apartments so they could return at 8 a.m.

Their dads are still involved, too, helping to craft new menu items and test ideas.

Many of the Indian restaurants in the D.C. region are more traditional, Rahman and Vinod said. There were paintings on the wall, and the menu had hundreds of items that most guests wouldn’t be familiar with.

“You either had to go with your Indian friend, or you order the three things which you knew, which were garlic naan, butter chicken and saag paneer,” Vinod said.

Indian restaurants are evolving, Rahman said, to reflect dishes from different regions of the country. People are eating it and enjoying it, but the two observed that most people don’t eat it that often.

“They were in random shopping centers, and they’d walk in, it’s very confusing, you’re overwhelmed,” Rahman said. “You feel like it might be heavy, and might not be cheap. And at the end of it, it’s not a very quick experience either.”

Their approach to dining is aiming to change that.

When Rasa first opened, many questioned whether it was just a restaurant for Indian Americans, Rahman said. But many of their customers are people who had never tried Indian food before and are becoming regulars.

“We want Rasa to be a place where when you walk in, you feel happier,” Rahman said. “There’s beautiful colors, there are fragrant smells, there’s all of this excitement and joy we want to convey through our food and through our spaces. When people come in, we want them to feel welcome and we want them to feel curious.”

Food, Rahman said, is the ultimate gateway to culture.

“It’s much easier to try an $11 bowl at Rasa than it is to spend 11 days in India,” he said.

Get breaking news and daily headlines delivered to your email inbox by signing up here .

© 2024 WTOP. All Rights Reserved. This website is not intended for users located within the European Economic Area.

Scott Gelman is a digital editor and writer for WTOP. A South Florida native, Scott graduated from the University of Maryland in 2019. During his time in College Park, he worked for The Diamondback, the school’s student newspaper.

Related News

The unofficial start of summer means it’s officially grilling season. Here are tips for the best BBQ

Where to find last-minute Mother’s Day reservations in the DC area

Why do brown eggs cost more than white eggs? Blame the bird

Recommended.

DC Council considers naming city's official amphibian

DC Council restores funding for Georgetown Boys and Girls Club

Related categories:.

Why I quit Goldman Sachs

I became a VP in six years. Then the 'boys only' culture drove me out.

Goldman Sachs has a problem.

Only 29% of the 2022 partner class was women — just slightly more than the previous two classes — and a flood of women leaders have recently taken their talents elsewhere . Dina Powell McCormick, head of sovereign business and sustainability efforts, left last year. Beth Hammack, a longtime partner, exited after she was passed over for the CFO role. Stephanie Cohen , once a likely CEO successor, left in March after 25 years. The Wall Street Journal recently reported that two-thirds of female partners had left or lost the title since 2018. The same was true for only 50% of male partners.

Two years ago, I joined the ranks of the women leaving Goldman. My career propelled me from an intern to a vice president in just six years, but it wasn't a walk in the park. I didn't feel like my innately feminine, sensitive self could cut it at Goldman, so I stashed her aside and stepped into an alternate persona. Under my desk, I would keep a pair of black pumps that I called my "Hollywood heels." When I put them on every morning, I channeled a thick-skinned character who thrived in a man's world.

It worked, but it was draining. Eventually, I decided I'd had enough; I left to write novels and build my own coaching and consulting business. It's been liberating to work in my authentic style, and it's made me realize how much of myself I was keeping small while at Goldman.

The lack of female leadership in the financial industry is nothing new, but many companies have been making strides. Citi has a female CEO and surpassed its 2022 goal to increase the number of women in leadership positions. Morgan Stanley has steadily increased its share of women in senior management. And two women are likely candidates to succeed JPMorgan Chase CEO Jamie Dimon. But at Goldman, the problem has only gotten worse.

In 2023, Goldman paid $215 million to settle a lawsuit filed in 2010 that alleged it had discriminated against thousands of female employees. Earlier this year, CEO David Solomon told the Journal: "Advancing women into our most senior ranks is an area where we have not accomplished our goals." But as I watch senior women continue their exodus from Goldman, I'm not sure the company actually wants to change.

Bringing women in the door isn't Goldman's problem — in its most recent hiring report, 50% of its entry-level analysts were women. The problem is that it can't keep women, especially those in leadership roles, around.

In my first role, I was the only woman on a team of 20 investors. Without role models to reflect different ways to be a leader, I felt like I had to mimic the masculine way to succeed. I wore a pantsuit and muted my personality; I played golf, talked football, and cried in the bathroom stall so I wouldn't be seen shedding tears at my desk. My out-of-the-box ideas were discouraged. I was told to stick to the Excel templates and precisely formatted PowerPoint decks, and to stop using exclamation points in my emails. My schedule was whatever the male leadership pushed: 7 a.m. to 10 p.m. during the week and long hours most weekends.

Many financial firms have a rigid culture, but Goldman's takes it to the next level — and women tend to bear the brunt.

When I took my first week of vacation after being at Goldman for over a year, my manager lectured me for not replying to emails or updating financial models during my personal time off. I told him that I had been hiking off the grid with my mom and hadn't had much cell service. "Next time, choose a vacation spot with better reception," he told me. Jaw clenched, I agreed.

Many financial firms have a rigid culture, but Goldman's takes it to the next level — and women tend to bear the brunt. Take the firm's strict return-to-office policy as an example. While many companies have modernized to embrace hybrid and remote work , Goldman has not. This disproportionately hurts women, as research has found women are more likely to thrive and stay at companies longer when they have hybrid and flexible working environments. In a 2023 survey by International Workplace Group, 72% of women polled said they would look for a new job if their company took away their option for hybrid work. And a recent McKinsey survey found that two of the top priorities for the women in the poll when picking a job were the ability to work remotely and control when they work.

Rather than changing its "be in the office every day and grind it out" culture to better suit women, Goldman puts the onus on us to change ourselves to fit the model.

Jacki Zehner, a former Goldman partner turned CEO of the women's networking platform ShePlace, recently wrote about the company on LinkedIn. The biggest reason women leave, she said, is "not feeling valued."

This resonated with me. Feeling — and being — undervalued means women miss out on promotions. McKinsey calls this the "broken rung": For every 100 men promoted from an entry level role to manager in 2023, only 87 women were promoted, according to their survey of 27,000 workers in the US and Canada. This disparity out of the gate creates a leadership-pipeline problem down the road.

While leadership styles vary from person to person, research suggests that women and men tend to lead differently. In her book, "When Women Lead," the CNBC reporter Julia Boorstin says women are more likely to lead with empathy, vulnerability, gratitude, communal leadership, and a greater sense of purpose. Boorstin's reporting found that women were more likely than men to invest in mentorship and have more diverse teams. The differences translate to financial results: In a recent study, McKinsey found that companies with at least 30% female leaders tended to outperform financially.

Goldman says it understands the importance of female leadership. "When women lead, everything changes," its corporate site says. The company offers a women's network, encourages male allyship, and talks a big game about diversity. But Goldman leadership seems to want the benefits of gender diversity without the hard work of supporting diverse leadership styles. For all the talk, I never noticed it trickle down to how it actually felt to work there. My female coworkers and I talked about it frequently — Goldman was squandering our talents by making us conform to the small box of how finance was supposed to be done. It felt like they were glad to have recruited such bright, multidimensional women but had no interest in empowering our gifts.

When we contemplated what it would take to rise into the senior ranks, we knew we would be compromising too much.

As I moved up at Goldman, I tried to incorporate more of my true self at work, whether that meant letting out my bubbly laugh or writing a "Goldman Sachs joy newsletter" to boost morale. Many colleagues appreciated my style, especially when I worked for a year in the London office. But in New York, I met resistance. When colleagues found my poetry on Instagram, they made negative comments to me about how emotional the poems were. When I brought in cookies for my team, I was told I should have been building financial models instead of baking.

These are small examples, but that's where bias often lives — in the million little ways women are told to tweak themselves to be more like men. The implication is that our way is lesser. I became a VP at 28, but I was burned out — not from the work itself but from the parts of me I had to dim along the way. The internal balancing act pushed me out.

Nearly two dozen of my women friends at the VP and managing-director levels have also left Goldman to join companies — or start companies — where they have more freedom, whether that means hybrid work, greater autonomy, or the ability to be promoted based on the quality of their work, rather than who they knew.

Goldman was a great place for us to start our careers, but when we contemplated what it would take to rise into the senior ranks, we knew we would be compromising too much.

From what I've seen, the C-suite men who reinforce Goldman's culture generally have good intentions. They assume that because their way worked for them, everyone else should follow suit. But when a woman doesn't fit the typical pattern or mold for CEO or partner, she's passed over.

As more women leave Goldman, the business itself suffers. Data shows that companies in the top 10% financially have more women in leadership positions. These companies excel because their women leaders act differently. Sometimes they see things that others miss. Just look at the 2008 financial crash .

If Goldman can manage to grow its ranks of women leaders, more women will follow. Deloitte found that for each woman added to a financial firm's C-suite, there's a positive, quantifiable impact on the number of senior women in levels just below the C-suite. We all need role models to show us what's possible. Women like Asahi Pompey and Yassaman Salas, Goldman partners whose commitment to being themselves radiates like a superpower, and Rebecca Anderton-Davies , a managing director who also shines as an author and yogi, show me there's hope.

Since I left two years ago, Goldman has been good to me. They bought copies of my book and hosted me to speak with interns. But when one intern asked how I "brought my full self to work" — one of Goldman's favorite slogans — I sidestepped the question. The truth was, I didn't bring my full self. Most of the time, I kept my feminine side tucked away, and I was rewarded for it.

Since leaving, I've been able to let my full self shine. I delivered a TEDx talk comparing Wall Street dealmaking to modern dating — something I would not have had the autonomy to do if I were still at Goldman. And rather than matching my schedule to Goldman's rigid model, I'm able to honor the natural ebbs and flows of my productivity. My feminine side is no longer a liability; it's an asset. I lead creativity and breathwork workshops, write women-centered novels, and mentor clients to help them build their dream careers.

I'm grateful to Goldman for launching my career, but it has a lot of room for improvement. And until it turns things around, don't be surprised when talented women keep walking out. We know there are other places we can go.

Lindsay MacMillan is an author, speaker, and coach.

About Discourse Stories

Through our Discourse journalism, Business Insider seeks to explore and illuminate the day’s most fascinating issues and ideas. Our writers provide thought-provoking perspectives, informed by analysis, reporting, and expertise. Read more Discourse stories here .

Related stories

More from Finance

Most popular

• Main content

• Share full article

Fast Food Forever: How McHaters Lost the Culture War

“Super Size Me” helped lead a backlash against McDonald’s. Twenty years on, the industry is bigger than ever.

Credit... Ben Wiseman

Supported by

By Brian Gallagher

• Published May 12, 2024 Updated May 24, 2024

The camera zooms in on a large woman, sitting on a cooler at the beach. It cuts to a shirtless man, also quite large, his face blurred out. The next shot shows another overweight man, sitting on a beach towel with plastic grocery bags arrayed in front of him.

“America has now become the fattest nation in the world. Congratulations,” a voice narrates. “Nearly 100 million Americans are today either overweight or obese.” At the end of this soliloquy, the opening credits roll — accompanied by Queen’s “Fat Bottomed Girls.”

So begins “ Super Size Me ,” which was released 20 years ago this month.

Directed by and starring Morgan Spurlock, the bootstrapped, lo-fi documentary was a smash hit, grossing more than $22 million on a $65,000 budget. Following Mr. Spurlock as he ate nothing but McDonald’s for 30 days — and the ill effects that diet had on his health — the film became the high-water mark in a tide of sentiment against fast food. McDonald’s, specifically, became a symbol for the glossy hegemony of American capitalism both at home and abroad.

“McJobs” became a term for low-paying, dead-end positions, “McMansions” for garish, oversize houses. In 1992, the political theorist Benjamin Barber used the term “McWorld” as shorthand for emergent neoliberal dominance; seven years later, protesters against the World Trade Organization seemed to agree, launching a newspaper box through a McDonald’s window during the “Battle of Seattle” marches.

Two years after that, Eric Schlosser’s “ Fast Food Nation ” was published. A broad indictment of the entire fast-food industry, the best seller accused the industry of being bad for the environment, rife with labor issues, culturally flattening and culinarily fattening.

That last point was the primary focus for Mr. Spurlock’s stunt. Awareness was raised, alarms were sounded and nightly news segments ensued. Six weeks after the film’s release, McDonald’s discontinued its Super Size menu, though a company spokesman said at the time that the film had “nothing to do with that whatsoever.”

It would have been easy to call the cultural moment a brand crisis for fast food.

But two decades later, not only is McDonald’s bigger than ever, with nearly 42,000 global locations, but fast food in general has boomed. There are now some 40 chains with more than 500 locations in the United States. Fast food is the second-largest private employment sector in the country, after hospitals, and about 36 percent of Americans — more than 115 million people — eat fast food on any given day. The three major appeals of fast food remain intact: It’s cheap, it’s convenient and people like the way it tastes.

“I used to own shares of McDonald’s,” said Jay Zagorsky , a professor at Boston University’s Questrom School of Business who has studied fast food in America. “Around the time of ‘Super Size Me,’ I sold off the shares, and now I’m saying to myself why? That was one of the greatest stocks.”

He’s right. The stock price of McDonald’s hit an all-time high in January, and has gone up nearly 1,000 percent since “Super Size Me” came out — nearly twice the return of the S&P 500.

While the sector’s financial performance was largely unaffected, there was a very real image problem, to the point that fast-food companies were compared to Big Tobacco . A big part of that problem had to do with children, who were seen not as informed consumers but rather as victims of their parents’ choices, the industry’s predatory advertising, or both. In fact, the inspiration for “Super Size Me” was a lawsuit filed by two New York City parents against McDonald’s, claiming that the company’s food had made their children severely obese.

In the end, the chains handled the brand crisis with the very tool — their most powerful — that had caused the problem in the first place: marketing.

‘Stop Listening to the Haters’

Historically, fast-food companies have been very astute about marketing to children, realizing decades ago that creating customers early means creating customers for life. At the peak of his fame in the 1980s, Ronald McDonald was in some countries more recognizable to children than Mickey Mouse. In 2000, 90 percent of children ages 6 to 9 visited a McDonald’s in a given month.

But as Frances Fleming-Milici, the director of marketing initiatives at the UConn Rudd Center for Food Policy and Health, put it, “If it’s marketed to children, it’s probably bad for you.”

That became increasingly clear in the mid-2000s. Childhood obesity rates had nearly tripled in 25 years, and the public outcry was growing more urgent. A consortium of large food brands, including McDonald’s, Burger King, PepsiCo and Coca-Cola, tried to get out in front of the problem. They formed the Children’s Food and Beverage Advertising Initiative , and the participating corporations self-imposed limits on advertising to children under 13 (later 12).

In place of that marketing to children, though, the big fast-food chains have found something arguably more potent, with McDonald’s, as ever, leading the way.

“They’re hyperfocusing on what they call fan-favorite moments, trying to essentially identify how we emotionally connect to McDonald’s,” said Kaitlin Ceckowski, who researches fast-food marketing strategies at Mintel, a market research agency. “What ‘human truths’ exist around their brand?”

That “human truths” idea — essentially, the genuine emotional resonance of eating McDonald’s — originated in part from Wieden+Kennedy and the Narrative Group, the two creative agencies that the chain hired in 2019 and 2020.

As W+K New York’s co-chief creative officer, Brandon Henderson, explained to AdAge in March, “When we first started with McDonald’s, they were hesitant to be themselves and had been listening to the haters since the ‘Super Size Me’ documentary. I think the big shift we gave them was to stop listening to the haters and listen to the fans.”

For the agencies, the lodestar of that strategy was the idea that “No matter who you are, everyone has a McDonald’s order.”

A Universal Experience

It turns out that years of saturating American childhood with fast food has paid real dividends. The 6-to-9-year-olds in that 2000 statistic are now younger millennials, among the group with the highest rate of fast-food consumption today. They have a lifetime of memories that connect them to fast-food brands, and to McDonald’s in particular.

All that needed to be done was to connect the power of that comfort and nostalgia to the power of celebrity. Fast food isn’t just cheap, accessible calories; it’s a universal experience. You’re eating the same fries as your idols.

That idea animated a 2020 Super Bowl ad that showed the McDonald’s orders of famous people both real (Kim Kardashian) and not (Dracula). That spot led, in turn, to a phenomenally successful campaign designed around the preferred orders of celebrities. The first of these, the Travis Scott menu, featured the go-to meal of the Houston rapper and doubled sales of Quarter Pounders in the first week. As a result, the market capitalization of McDonald’s went up by $10 billion.

Other chains have followed suit, with partnerships between Megan Thee Stallion and Popeyes, Ice Spice and Dunkin’, Justin Bieber and Tim Hortons, and Lil Nas X and Taco Bell, which named the pop star its “chief impact officer.”

“It’s not directly targeting children, but let’s be clear: The celebrity meals are for BTS, Travis Scott, Cardi B and J Balvin,” said Ms. Ceckowski. “These are people who resonate with younger audiences.”

They are also celebrities who resonate in particular with younger audiences of color, who tend to have higher rates of fast-food consumption than white consumers.

So while the vast majority of fast-food marketing is no longer aimed at children, per se — the ad budget expressly for kids’ meals and healthy menu items represents just 2 percent of the total spending — that only means that children are now going after the menu items they are seeing advertised. According to a Rudd Center study , this means they are simply ordering from the adult menu at a younger age.

In that same study, 20 percent of parents reported buying additional items for their children, which at Wendy’s could mean an order of fries to round out a meal that comes with apple slices, or at McDonald’s a soda to accompany a Happy Meal that now features only milk.

“If you look at where they put their ad dollars, it’s really just the highest-calorie items,” Ms. Fleming-Milici said. “These healthier menu items appear to be a bit of a public relations effort.”

In the age of social media, brands don’t even have to advertise expressly to children anyway, in the way they might have in the past, by buying a slot during Saturday-morning cartoons or on Nickelodeon. On TikTok and Instagram, kids of all ages see the same content we all do.

Younger people are also making content of their own, getting in on the marketing campaigns with thousands of videos of themselves ordering, unwrapping, eating — a sort of advertising Amway .

‘A Form of Civic Participation’

We may be living in a new era of social-media-driven viral marketing in the palms of millennial hands, but what hasn’t really changed is the food.

The Wendy’s Baconator, for instance, was introduced in 2007, three years after “Super Size Me” came out, and it remains one of the chain’s most popular items. A protein conglomeration of a half-pound of beef, six pieces of bacon and two slices of cheese, each burger delivers 1,010 calories and 67 grams of fat.

Burger King offers a triple Whopper, which carries similar nutritional values, even without the optional bacon and cheese. And at Chipotle, a brand often held up as evidence of healthier fast-food tastes, a standard chicken burrito can easily contain 1,100 calories. The classic Big Mac remains basically intact, at a relatively tame 590 calories.

There are still efforts to steer Americans, particularly American children, away from these options. In April, Senators Bernie Sanders, Cory Booker and Peter Welch introduced the Childhood Diabetes Reduction Act , which would ban advertising junk food to children and require stronger health and nutrition warning labels. The law “would take on the greed of the food and beverage industry and address the growing diabetes and obesity epidemics negatively impacting millions of American children and families across the country,” according to a news release from Mr. Sanders.

Fast food may be a tough habit to legislate away, though. In 2016, 91 percent of parents reported buying lunch or dinner for their child in the past week from one of the four biggest chains — a significant increase compared with the 79 percent who did in 2010 and the 83 percent in 2013.

The problem may be that while we are often scolded for eating at these restaurants, we are more often encouraged. There is a vast network of enticement — from huge marketing budgets, to family traditions, to just the tastiness of the meals — that pushes diners toward the drive-through.

In its harsh depiction of American obesity, “Super Size Me” seemed to judge individuals for their failure to resist that machine. But according to Virgie Tovar , who has written books about weight discrimination, that’s an unfair indictment — especially when applied to consumers for whom a trip to McDonald’s might well offer the most accessible version of the American dream.

“People in my generation, and certainly Gen Z, probably aren’t going to be homeowners,” Ms. Tovar said. “Job insecurity is really high. All these markers of what it means to be a successful American are increasingly inaccessible to these younger generations. And I think about the things that are : They’re these cheaper consumer goods, and some of them are food.”

Eating McDonald’s, she said, should be seen as “a form of civic participation — whether we want to admit it or not.”

Follow New York Times Cooking on Instagram , Facebook , YouTube , TikTok and Pinterest . Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice .

An earlier version of this article misstated the number of Americans who eat fast food on a given day. It is more than 115 million, not 84 million.

How we handle corrections

More on Food and Dining

Keep tabs on dining trends, restaurant reviews and recipes..

Are American omakase restaurants the new steakhouses? They are fast becoming the preferred venues for young men  of means to commune around expensive protein.

Making food for just yourself can feel like a burden night after night, but there are ways to make it less of a chore. Here’s how .

Snacking between meals isn’t really a thing in France. Unless, it’s “apéro.” The writer Rebekah Peppler shines a spotlight on a beloved French tradition  that you can try at home.

How long does chicken last in the fridge? Here are answers  to all your meat expiration date questions.

Eating in New York City

Mads Refslund’s creative ideas at the Brooklyn restaurant ILIS can be dreamily seductive, even if the execution isn’t always as compelling , Pete Wells, our dining critic, writes .

A Times food editor documented the high, the low and the mid  from a week’s worth of TikTok restaurant suggestions.

We asked, you answered: Here are the restaurants our dining-obsessed readers  would rank the best in the city.

Wells has unveiled his annual ranking of the 100 best restaurants in New York City .

Advertisement

Trump White House Archived/Flickr (Public Domain)

Newsletter: Trump texts supporters: ‘What are you wearing?

Subscribe to web_crawlr to get the best and worst of the internet in your inbox everyday..

Andrew Wyrich

Posted on May 29, 2024   Updated on May 30, 2024, 12:11 am CDT

The internet is chaotic—but we’ll break it down for you in one daily email. Sign up for the Daily Dot’s web_crawlr newsletter  here  to get the best (and worst) of the internet straight into your inbox.

Hello fellow web crawlers! Andrew here.  Welcome to today’s edition of web_crawlr . 

Our  top stories  today are about: Trump’s campaign  sending supporters a very suggestive text message , why  candy salad  is the latest challenge on TikTok, customers trying out a “phone trick” at Chipotle  to try and get bigger portions, and why people are  upset that Spotify is ditching a popular screen . 

After that, our Assistant Newsletter Editor  Kira  has “ Decoding Fandom ” column for you. 

See you tomorrow! 

⚡ Today in internet culture

💬 suggestive dms people thought trump’s newest fundraising text was him trying to get down.

Former President Donald Trump’s campaign  texted voters  and the way the message clipped made it very suggestive.  Obviously people had a lot of jokes about it . 

➤ READ MORE

🍬 VIRAL TRENDS Candy Salad is the sweetest challenge to ever hit TikTok

It seems like  everyone is lining up to make a candy salad , but  what exactly is it ?

🌮 FAST FOOD NATION ‘Y’all ain’t scamming me today’: Customers tests ‘phone trick’ at Chipotle. Then he sees the workers’ reactions

Someone  tested out  an emergent Chipotle trend— filming yourself ordering, allegedly to get bigger portions —taking the concept to an extreme.

🔊 TECH Spotify is ditching this popular screen. And drivers aren’t happy

Spotify is removing compatibility for  its “Car Thing” touchscreen , designed to allow people to use the app while driving older cars.  People aren’t happy about it . 

We crawl the web so you don’t have to.  Sign up to receive web_crawlr , a daily newsletter from the Daily Dot, in your inbox each day.

⭐ Decoding Fandom

By  Kira Deshler Assistant Newsletter Editor

Jenny Nicholson’s Star Wars hotel video essay has fans cheering on her Disney takedown

In each edition of web_crawlr we have exclusive original content every day. On Wednesdays our Assistant Newsletter Editor Kira Deshler dives deep into the world of fan culture in her “Decoding Fandom” column. If you want to read columns like this before everyone else,  subscribe to web_crawlr  to get your daily scoop of internet culture delivered straight to your inbox.

🕸️ Crawling the web

Here is what else is happening across the ‘net.

🌡️ Have you  been using your air conditioning unit wrong ? A popular TikToker  shared a tip  that he claims could  save air conditioner (AC) users on their electric bill  this summer.

👟 Did you know that the grocery store  Aldi  is  now selling branded sneakers ? 

🚙 A TikTok video  capturing an autonomously operated  Waymo One going the wrong way in busy traffic  has gone viral on the video-sharing platform.

🥗 This woman  got a lot of attention  after  she shared a hack  that got her  3 meals for $15 from Olive Garden . 

🔑 A woman shares  shocking footage  of an  unknown couple walking into her apartment  while she is home. The couple explains that the leasing office  gave them keys to view her unit .

📺 From the  Daily Dot archive : Here’s why Netflix action movies  always suck . 

📝 Question of the Day

Everyone’s got opinions, and  we want to know yours . Just  click a button below  to answer the question, and tomorrow  we will let you know  how fellow web crawlers like you answered. 

DO YOU NOTICE PORTION SIZE ISSUES WHEN EATING AT CHIPOTLE? 

To answer questions like this in the future,  sign up for web_crawlr here .

👋 Before you go

A  radio DJ  has gone viral  after pointing out a “creepy” painting she came across in a hotel . LeighAnn Adam (@star1021fm), who is known for presenting on Star 102.1 FM, amassed  336,700 views  on the video sharing the artwork. 

“I’m in my hotel room in New York City,” she said. “And last night before I went to bed—like I didn’t even notice, like for hours, I didn’t notice until I [lay] down on the bed—and I look over,  and I see the weirdest thing .”

She then proceeds to  show viewers a greyscale picture  partially hidden by the TV. The picture shows a  man touching up a painting , with the painting itself including two  hyperrealistic pandas , a person  dressed up in a panda mask , and another man  dressed in regular clothing . 

After clocking the man wearing a “ creepy panda head ,” LeighAnn said she felt compelled to  cover up the picture with a towel . 

“We can’t really see, but I have to cover it up because now I’m just freaked out by this.  I know I’m being dramatic, but something’s up with that picture .”

🎶 Now Playing: “ princess leia ” by Shura 🎶 

Andrew Wyrich is the newsletter editor at the Daily Dot. He previously served as the deputy tech editor. Andrew has written for USA Today, NorthJersey.com, and other newspapers and websites. His work has been recognized by the Society of the Silurians, Investigative Reporters & Editors (IRE), and the Society of Professional Journalists (SPJ).