essay about food preparation

Essays About Food: Top 5 Examples and 6 Writing Prompts

Food is one of the greatest joys of life; it is both necessary to live and able to lift our spirits. If you are writing essays about food, read our guide.

Many people live and die by food. While its primary purpose is to provide us with the necessary nutrients to carry out bodily functions, the satisfaction food can give a person is beyond compare. For people of many occupations, such as chefs, waiters, bakers, and food critics, food has become a way of life.

Why do so many people enjoy food? It can provide us with the sensory pleasure we need to escape from the trials of daily life. From the moist tenderness of a good-quality steak to the sweet, rich decadence of a hot fudge sundae, food is truly magical. Instead of eating to stay alive, many even joke that they “live to eat.” In good food, every bite is like heaven.

5 Top Essay Examples

1. food essay by evelin tapia, 2. why japanese home cooking makes healthy feel effortless by kaki okumura, 3. why i love food by shuge luo.

• 4.  My Favorite Food by Jayasurya Mayilsamy 
• 5. ​​Osteria Francescana: does the world’s best restaurant live up to the hype? by Tanya Gold

6 Prompts for Essays About Food

1. what is your favorite dish, 2. what is your favorite cuisine, 3. is a vegan diet sustainable, 4. the dangers of fast food, 5. a special food memory, 6. the food of your home country.

“Food has so many things in them such as calories and fat. Eating healthy is important for everyone to live a healthy life. You can eat it, but eating it daily is bad for you stay healthy and eat the right foods. Deep fried foods hurt your health in many ways. Eat healthy and exercise to reduce the chances of any health problems.”

In this essay, Tapia writes about deep-fried foods and their effects on people’s health. She says they are high in trans fat, which is detrimental to one’s health. On the other hand, she notes reasons why people still eat foods such as potato chips and french fries, including exercise and simply “making the most of life.” Despite this, Tapia asserts her position that these foods should not be eaten in excess and can lead to a variety of health issues. She encourages people to live healthy lives by enjoying food but not overeating. 

“Because while a goal of many vegetables a day is admirable, in the beginning it’s much more sustainable to start with something as little as two. I learned that with an approach of two-vegetable dishes at a time, I would be a lot more consistent, and over time a large variety would become very natural. In fact, now following that framework and cooking a few simple dishes a day, I often find that it’s almost difficult to not reach at least several kinds of vegetables a day.”

Okumura discusses simple, healthy cooking in the Japanese tradition. While many tend to include as many vegetables as possible in their dishes for “health,” Okumura writes that just a few vegetables are necessary to make healthy but delicious dishes. With the help of Japanese pantry staples like miso and soy sauce, she makes a variety of traditional Japanese side dishes. She shows the wonders of food, even when executed in its simplest form. 

“I make pesto out of kale stems, toast the squash seeds for salad and repurpose my leftovers into brand new dishes. I love cooking because it’s an exercise in play. Cooking is forgiving in improvisation, and it can often surprise you. For example, did you know that adding ginger juice to your fried rice adds a surprisingly refreshing flavor that whets your appetite? Neither did I, until my housemate showed me their experiment.”

In her essay, Luo writes about her love for food and cooking, specifically how she can combine different ingredients from different cuisines to make delicious dishes. She recalls experiences with her native Chinese food and Italian, Singaporean, and Japanese Cuisine. The beauty of food, she says, is the way one can improvise a dish and create something magical. 

4.   My Favorite Food by Jayasurya Mayilsamy 

“There is no better feeling in the world than a warm pizza box on your lap. My love for Pizza is very high. I am always hungry for pizza, be it any time of the day. Cheese is the secret ingredient of any food it makes any food taste yummy. Nearly any ingredient can be put on pizza. Those diced vegetables, jalapenos, tomato sauce, cheese and mushrooms make me eat more and more like a unique work of art.”

Mayilsamy writes about pizza, a food he can’t get enough of, and why he enjoys it as much as he does. He explains the different elements of a good pizza, such as cheese, tomato sauce, other toppings, and the crust. He also briefly discusses the different types of pizzas, such as thin crust and deep dish. Finally, he gives readers an excellent description of a mouthwatering pizza, reminding them of the feeling of eating their favorite food. 

5. ​​ Osteria Francescana: does the world’s best restaurant live up to the hype? by Tanya Gold

“After three hours, I am exhausted from eating Bottura’s dreams, and perhaps that is the point. If some of it is delicious, it is also consuming. That is the shadow cast by the award in the hallway, next to the one of a man strangled by food. I do not know if this is the best restaurant on Earth, or even if such a claim is possible. I suspect such lists are designed largely for marketing purposes: when else does Restaurant magazine, which runs the competition, get global coverage for itself and its sponsors?”

Gold reviews the dishes at Osteria Francescana, which is regarded by many as the #1 restaurant in the world. She describes the calm, formal ambiance and the polished interiors of the restaurants. Most importantly, she goes course by course, describing each dish in detail, from risotto inspired by the lake to parmesan cheese in different textures and temperatures. Gold concludes that while a good experience, a meal at the restaurant is time-consuming, and her experience is inconclusive as to whether or not this is the best restaurant in the world. 

Everyone has a favorite food; in your essay, write about a dish you enjoy. You can discuss the recipe’s history by researching where it comes from, the famous chefs who created it, or which restaurants specialize in this dish. Provide your readers with an ingredients list, and describe how each ingredient is used in the recipe. Conclude your essay with a review of your experience recreating this recipe at home, discuss how challenging the recipe is, and if you enjoyed the experience.

Aside from a favorite dish, everyone prefers one type of cuisine. Discuss your favorite cuisine and give examples of typical dishes, preparations for food, and factors that influence your chosen cuisine. For example, you could choose Italian cuisine and discuss pasta, pizza, gelato, and other famous food items typically associated with Italian food.

Many people choose to adopt a vegan diet that consists of only plant-based food. For your essay, you can discuss this diet and explain why some people choose it. Then, research the sustainability of a plant-based diet and if a person can maintain a vegan diet while remaining healthy and energized. Provide as much evidence as possible by conducting interviews, referencing online sources, and including survey data. 

Fast food is a staple part of diets worldwide; children are often raised on salty bites of chicken, fries, and burgers. However, it has been linked to many health complications, including cancer and obesity . Research the dangers of fast food, describe each in your essay, and give examples of how it can affect you mentally and physically. 

Is there a memory involving food that you treasure? Perhaps it could be a holiday celebration, a birthday, or a regular day when went to a restaurant. Reflect on this memory, retelling your story in detail, and describe the meal you ate and why you remember it so fondly.

Every country has a rich culture, a big component of which is food. Research the history of food in your native country, writing about common native dishes and ingredients used in cooking. If there are religious influences on your country’s cuisine, note them as well. Share a few of these recipes in your essay for an engaging piece of writing.

Tip: If writing an essay sounds like a lot of work, simplify it. Write a simple 5 paragraph essay instead.

For help picking your next essay topic, check out the best essay topics about social media .

Martin is an avid writer specializing in editing and proofreading. He also enjoys literary analysis and writing about food and travel.

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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

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Open Access

Peer-reviewed

Research Article

Home food preparation practices, experiences and perceptions: A qualitative interview study with photo-elicitation

Roles Conceptualization, Data curation, Formal analysis, Funding acquisition, Investigation, Methodology, Writing – original draft, Writing – review & editing

* E-mail: [email protected]

Affiliation Institute of Health & Society, Newcastle University, Newcastle upon Tyne, United Kingdom

Roles Conceptualization, Formal analysis, Funding acquisition, Methodology, Supervision, Writing – review & editing

Affiliations Institute of Health & Society, Newcastle University, Newcastle upon Tyne, United Kingdom, Centre for Diet and Activity Research (CEDAR), MRC Epidemiology Unit, University of Cambridge School of Clinical Medicine, Cambridge, United Kingdom

Roles Conceptualization, Formal analysis, Methodology, Supervision, Writing – review & editing

Affiliation Human Nutrition Research Centre, Institute of Health & Society, The Medical School, Newcastle University, Newcastle upon Tyne, United Kingdom

Roles Supervision, Writing – review & editing

Affiliation Institute for Social Marketing, University of Stirling, Stirling, United Kingdom

Affiliation Centre for Diet and Activity Research (CEDAR), MRC Epidemiology Unit, University of Cambridge School of Clinical Medicine, Cambridge, United Kingdom

• Susanna Mills, 
• Martin White, 
• Wendy Wrieden, 
• Heather Brown, 
• Martine Stead, 

• Published: August 30, 2017
• https://doi.org/10.1371/journal.pone.0182842
• Reader Comments

Food-related choices have an important impact on health. Food preparation methods may be linked to diet and health benefits. However, the factors influencing people’s food choices, and how they are shaped by food preparation experiences, are still not fully understood. We aimed to study home food preparation practices, experiences and perceptions amongst adults in North East England. A matrix was used to purposively sample participants with diverse socio-demographic characteristics. Participants developed photographic food diaries that were used as prompts during semi-structured interviews. Data were analysed using the Framework Method. Interviews were conducted with 18 adults (five men and 13 women), aged approximately 20 to 80 years, to reach data saturation. Participants’ practices varied widely, from reliance on pre-prepared foods, to preparing complex meals entirely from basic ingredients. Key themes emerged regarding the cook (identity), the task (process of cooking), and the context (situational drivers). Resources, in terms of time, money and facilities, were also underpinning influences on food preparation. Participants’ practices were determined by both personal motivations to cook, and the influence of others, and generally reflected compromises between varied competing demands and challenges in life. Most people appeared to be overall content with their food preparation behaviour, though ideally aspired to cook more frequently, using basic ingredients. This often seemed to be driven by social desirability. Home food preparation is complex, with heterogeneous practices, experiences and perceptions both between individuals and within the same individual over time, according to shifting priorities and circumstances. Generalisability of these findings may be limited by the regional participant sample; however the results support and build upon previous research. Focussing interventions on life transition points at which priorities and circumstances change, with careful targeting to stimulate personal motivation and social norms, may prove effective in encouraging home food preparation.

Citation: Mills S, White M, Wrieden W, Brown H, Stead M, Adams J (2017) Home food preparation practices, experiences and perceptions: A qualitative interview study with photo-elicitation. PLoS ONE 12(8): e0182842. https://doi.org/10.1371/journal.pone.0182842

Editor: Ricardo Toshio Fujiwara, Universidade Federal de Minas Gerais, BRAZIL

Received: January 17, 2017; Accepted: July 25, 2017; Published: August 30, 2017

Copyright: © 2017 Mills et al. This is an open access article distributed under the terms of the Creative Commons Attribution License , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Data Availability: The raw data necessary to replicate this study consist of the participant interview transcripts. Participants in this study did not consent to have their full transcripts made publicly available, and therefore this disclosure would contravene the terms of their consent. Such restrictions have been imposed by the Newcastle University Faculty of Medical Sciences Research Ethics Committee. Excerpts of the participant transcripts are available on request from [email protected] .

Funding: This report is independent research arising from a Doctoral Research Fellowship Grant DRF-2014-07-020 for the lead author (SM), supported by the National Institute for Health Research. JA and MW received funding from the Centre for Diet and Activity Research (CEDAR), a UK Clinical Research Collaboration (UKCRC) Public Health Research Centre of Excellence. HB and SM are members of Fuse, also a UKCRC Public Health Research Centre of Excellence. Grant reference number is MR/K02325X/1. Funding for CEDAR and for Fuse from the British Heart Foundation, Cancer Research UK, Economic and Social Research Council, Medical Research Council, the National Institute for Health Research and the Wellcome Trust, under the auspices of the UKCRC, is gratefully acknowledged. The views expressed in this publication are those of the authors and not necessarily those of the National Health Service, the Department of Health, the funders or UKCRC. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

Competing interests: I have read the journal's policy and the authors of this manuscript have the following competing interests: JA is currently an Academic Editor on the PLOS One Editorial Board.

Introduction

Food choices, including meal source and preparation method, have an important impact on dietary intake, and hence health. Preparing food at home has been associated with a range of potential benefits, such as consuming fewer calories and smaller portions, and eating less fat, salt and sugar.[ 1 , 2 ] Home food preparation is also positively correlated with greater intake of fruits and vegetables[ 3 ] and a healthful dietary pattern.[ 4 ] Recent systematic reviews have identified potential advantages of home cooking interventions, in terms of diet, health, and cooking knowledge/skills, confidence and attitudes.[ 5 , 6 ] However, they also found the evidence base was overall inconclusive, due to the predominance of poor quality studies.[ 5 , 6 ] Cooking classes for children, parents and carers have been recommended as part of wider strategy to reduce childhood obesity[ 7 ].

It is estimated that by 2020, non-communicable diseases (NCDs) will account for 60% of all disability adjusted life years and nearly 75% of all deaths worldwide,[ 8 , 9 ] with the majority of NCDs related to diet.[ 8 ] In almost every part of the world, health problems attributable to NCDs associated with dietary intake now outweigh the burden due to undernutrition[ 8 , 10 – 12 ].

There are no standardised, widely accepted definitions for home cooking and food preparation.[ 13 ] The terms are used here interchangeably, to refer to making food ready to eat. However, cooking is generally used here in the context of meals, whereas food preparation includes less structured eating occasions such as snacks.

Internationally, a perceived decline in cooking skills has been reported by food and nutrition practitioners, policy makers and scientists,[ 13 – 15 ] although some evidence suggests that skill deficits may be restricted to particular population subgroups.[ 16 ] The frequency and amounts of time spent on home food preparation using basic and raw ingredients in the United Kingdom have also been declining, in comparison with other countries such as France[ 17 ].

Qualitative research into home food preparation is likely to be particularly insightful for exploring the nuances of this contextualised and highly individual behaviour. A recent systematic review identified only 11 qualitative studies with a main focus on the determinants and/or outcomes of home cooking.[ 18 ] In general, studies sought information solely through traditional interview or focus group methods, which can have limited capacity to generate rich, insightful data regarding everyday practices that are often undertaken with minimal reflection.[ 19 ] The studies also usually considered only one aspect of cooking behaviour and did not describe in detail the rationale for and experiences of decisions relating to different approaches to cooking. Most studies focussed on a specific demographic group, such as the experiences of working mothers,[ 20 ] or a particular social context, for example acculturation following immigration[ 21 ].

Similar data from participants with wide-ranging socio-demographic characteristics would help inform development of public health interventions to encourage home cooking, and enhance understanding of the broad range of factors influencing behaviour. Further research to explore the nature and perceptions of home cooking practices has been advocated.[ 22 ] Contemporary studies are particularly important in view of the rapid evolution of influential social and economic determinants. These include increasing female participation in the workforce,[ 23 ] growing domination of large supermarkets in the grocery market,[ 24 ] and increasing availability of pre-prepared meal options.[ 25 ]The aim of this study was to explore the practices, experiences and perceptions of home food preparation amongst adults in North East England, in order to identify the key themes of public health importance, traversing diverse socio-demographic characteristics and social circumstances. This aim was successfully achieved through qualitative interviews with photo-elicitation.

Materials and methods

Participants and recruitment.

This study adhered to the COREQ consolidated criteria for reporting qualitative research.[ 26 ] We undertook semi-structured interviews with photo-elicitation to explore home food preparation behaviour. The majority of interviews were one-to-one; however for three interviews, two of the other research participants were also present, in accordance with the participants’ requests. These participants were all known to each other, had consented to take part in the research, and contributed to the interview dialogue.

We purposively recruited adult participants from the North East of England between June and October 2015, through social media advertisements, voluntary organisations, academic recruitment networks, and health, employment and community groups. We used a sampling matrix to ensure diverse participant representation according to gender, age, ethnicity, marital status, household composition, deprivation, self-reported weight status, and self-reported interest and skills in cooking. Area based deprivation was measured using the 2015 index of multiple deprivation (IMD), assigned to unit postcodes and allocated to fifths of the distribution.[ 27 ] The aim was not to recruit a sample that met all possible combinations in the matrix, but rather to interview participants with diverse characteristics, in order to identify key issues of public health importance. Individuals aged less than 16 years, and those who were not the main or shared main household food provider as defined previously[ 28 ] were excluded, since they were anticipated to have fewer insights to contribute towards the research questions.

Depending on the recruitment method, either the potential participant saw advertising material and contacted the researcher to express their interest, or the participant responded to the researcher directly, following an in-person promotional presentation to a group. Participants were met on two occasions by SM, a female doctoral researcher who is qualified as a medical doctor and has a background in public health. SM received prior in-depth training in qualitative research methods and analysis.

At the first meeting, the participant information sheet was reviewed, and the participant was provided with the opportunity to ask any outstanding questions, before completing the written consent form. Participants were asked to take photographs, which they would then present and discuss at interview.[ 29 , 30 ] The researcher explained this process, and asked the participant to submit at least one digital photograph via email each day, over the period of one week. Participants were encouraged to photograph all aspects of food and eating at home, such as food shopping, cooking and eating facilities, and mealtimes. For participants who did not own a smartphone with capacity to take and send photographs, a digital camera was provided, and photographs were uploaded and sent by computer. In order to maintain anonymity, participants were advised to avoid taking identifiable images of people. A daily text message reminder service was offered.

Data collection

Interviews were conducted one week after the initial meeting, at the participant’s home; Newcastle University; or a public venue such as a local community centre. There was no relationship between the participants and the researcher before the study started. Research participants were aware that the interviewer was a medical doctor, but that the focus of the study was not to provide a critique of their diet, nor to offer medical advice.

Interviews followed a semi-structured interview topic guide with largely open-ended questions (see version 1 topic guide in S1 Appendix ). This was informed by a recent extensive systematic review of the barriers and facilitators of home cooking,[ 18 ] and piloted. In the main interviews, some questions were expanded and iteratively developed as the study progressed, according to previous participants’ responses, as previously[ 31 ].

We used the process of photo-elicitation to generate additional participant data and provide a form of visual diary to prompt in-depth interview responses. Interviews commenced by asking each participant to present and discuss their photographs of food and eating. Two participants did not take any photographs and therefore this stage was omitted. Participants were encouraged to ‘tell their story’ of home food preparation, and questions from the topic guide were used to probe emerging themes and concepts further (see S1 Appendix ). Interviewing and concurrent data analysis continued to data saturation, whereby existing themes were consistently repeated, and no new themes emerged from the data.[ 32 ] All interviews were audio-recorded, transcribed verbatim, and anonymised; basic field notes were made at the time of the interview. Transcripts were not returned to participants for comment; however all participants were invited to receive a copy of the research findings at the end of the study if they so wished.

We analysed interviews using Framework Analysis,[ 33 ] focussing particularly on emergent key public health issues. Framework Analysis provides the benefit of a systematic approach to comparing inter- and intra- participant viewpoints, and entails coding data according to the salience of emerging themes and concepts, rather than their frequency of occurrence[ 34 ].

NVivo 10 software was used to manage the data, using Framework Analysis in a stepped process.[ 33 ] In step 1, we reviewed initial transcripts, and recorded key ideas and recurrent themes regarding home food preparation. In step 2, a provisional thematic framework was constructed, incorporating themes highlighted from previous research[ 18 , 35 ] and key themes from step 1, and directed by the research aims. Subsequently, in step 3 we applied the thematic framework to successive interviews, thereby facilitating simultaneous data collection and analysis. The framework was modified and iteratively expanded to incorporate new emerging themes and ideas, including participants’ approaches to photo-elicitation. In step 4, we charted data according to themes using Microsoft Excel, to enable comparisons within and between participants. Finally, step 5 involved exploring further relationships, patterns and associations within the data, including emerging overarching concepts and principles.

The whole research team (SM, JA, MW, WW, HB and MS) were involved in the development and review of data analysis. MS has extensive experience in conducting and analysing qualitative research. The lead researcher (SM) coded the dataset independently and iteratively to develop a set of key themes. A subset of transcripts (n = 3) were discussed in a data clinic with other members of the research team early in the analysis phase, to review the interpretation of emergent perspectives and themes. A further subset (one transcript each, for three members of the research team) was coded independently using the final coding frame, to check the reliability of the coding process. SM attended a departmental qualitative data sharing group to improve understanding and experience of interpreting themes, at which she presented and received feedback on her interpretation of the interview data.

This research was approved by the Newcastle University Faculty of Medical Sciences Research Ethics Committee, application number 008585 2015. All participants submitted informed, written consent prior to taking part in the study. After the interviews were completed, the interviewer provided a debriefing sheet and reiterated data management, confidentiality, and use of data in research and publications. Participants were able to ask any outstanding questions and received a £20 shopping voucher as reimbursement for their time, as advertised.

We recruited a total of 19 adult participants to the study; one participant withdrew after the first meeting, leaving 18 participants’ data for analysis. Characteristics of those taking part are shown in Table 1 .

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https://doi.org/10.1371/journal.pone.0182842.t001

Interviews lasted between 36 minutes and 1 hour 18 minutes. We present key underpinning principles identified from the research, then describe the main emergent themes using supporting quotations, referring to illustrative participant photographs where applicable (photographs shown in S2 Appendix ). The number of photographs participants submitted (range 1 to 97), and their choice of material, varied greatly. Some participants systematically photographed all meals and eating occasions daily, whereas others selected images to illustrate habits or deviation from usual practices. This variation complemented the range of perspectives and experiences of home food preparation that participants described during interviews. Longer interviews generally corresponded to larger collections of participant photographs submitted for discussion.

With regards to interview findings, overall participants viewed cooking as a balance between varied competing influences and demands in life. Most people appeared to have the essential resource requirements, such as time and money, necessary to reach a level of compromise in cooking with which they were generally content. Many participants described strategies they had adopted to juggle an aspiration to regularly cook healthy meals on the one hand, with the challenge of fitting food preparation conveniently into busy lives on the other. Often people seemed to conclude that under perfect conditions they would aim to cook more often, and use basic ingredients more extensively. But given other competing demands, they were comfortable to make compromises. For those participants who aspired to change, this was apparently often driven by social desirability to prepare more complex, healthy meals for themselves and others, and the fulfilment of an ideal or self-identity as a competent cook.

I would like it to be different in the sense that I would like to feel that I could give myself the time to do it [cooking] and enjoy it . But that feeling isn’t strong enough to make it happen , because there is always something that I would rather be doing . PARTICIPANT 9 (see photograph 1)

The main emergent interview themes are depicted in Fig 1 . We identified three key themes regarding home cooking in terms of the cook (identity); task (process of cooking); and context (situational drivers). These were each shaped by both personal motivation, and the influence of others; these associations were fluid, with overlap and inter-relationships between categories. A fourth theme of resources, with consideration for time, money, and facilities, straddled these concepts. The relationships between these themes are explored further below.

Terms in smaller type indicate concepts that determined participants’ home food preparation behaviour, categorised by one of three themes, and one of two sources of motivation. For example ‘fulfil roles and responsibilities’ provided a personal motivation to cook, and was recognised as part of the participant’s identity. Underpinning all themes was a consideration for resources, namely time, money and facilities.

https://doi.org/10.1371/journal.pone.0182842.g001

For many participants, the roles and responsibilities they had currently adopted in life provided a key personal motivation to cook. For example, several women perceived that part of their duty as a mother and homemaker was to provide meals, particularly those that were healthy and nutritious, for the household. Similarly, some participants described motivation to cook in their role as spouse or carer. This sense of responsibility was often persistent, shifting only at different life transition points as participants’ living context and roles changed with time, and could override more transient levels of energy and enthusiasm.

Well when my wife was at home, which she was for some time after she took ill, I did make an effort and cooked things which I thought she would eat, because she wasn’t eating very well… And there was the incentive to do it then because I was doing it for her. PARTICIPANT 8

Many participants also recognised that they were influenced by others, through behavioural norms and social desirability around providing home cooked meals for dependents. In particular, participants often seemed embarrassed about serving meals straight out of a packet, without any personal contribution.

I am at home so for me this has been my setting . This is a role that I’ve taken on , so I’m the main homebody in this home , so for me cooking and having the cleaning and everything done , that in a sense is a mother’s role , but that’s how I feel it is . PARTICIPANT 7 (see photograph 2) I might buy something like these lamb kebabs which if you buy all the component ingredients that are pre-prepared it’s not like–I like to think it’s like the next step up from a ready-meal , if you like … So it’s not like a meal out of a pot ready , all-in-one . It’s a meal that you’ve put together but it’s really convenient… PARTICIPANT 2 (see photograph 3)

For many participants, their own health and that of dependents was influential. Most people were aware of healthier foods and cooking methods, and tried to choose these when possible, particularly in view of existing health conditions. Participants were generally in agreement that preparing food at home was a healthier choice than alternatives such as pre-prepared foods and take-aways.

Well they’re unhealthy [take-aways], and when I went to this seminar for my gastric band they showed you how, like they’d done a national survey and they showed you how many calories and stuff there was in them and I was, like, ‘and how much sugar’? There was ninety grams of sugar in a Korma and I was, like, ‘What?’ PARTICIPANT 14

Some participants described growing in confidence with cooking over the life course, which enabled them to develop their own self-identity as a cook, and exercise autonomy. One participant commented that whilst in the past she was always trying to imitate others, over time she established her own signature dishes.

Because to me it’s part of being independent , you make your own food , you clear up after yourself , that kind of thing . PARTICIPANT 4 (see photograph 4)

Process of cooking

Many participants recognised that they were inherently interested in food and cooking and enjoyed the activity, or to varying degrees were disinterested and disliked it. Frequently, personal interest in food and cooking appeared to last lifelong. However, some individuals reported changing levels of enthusiasm and engagement at different stages in life, as new roles or influences became important.

But the longer we were together the more interest I took in making meals. And when we had the children we couldn’t go out for ages because they were quite close together, and so I used to watch a lot of cookery programmes when I was off on maternity leave, and try things out. And like I say having family over you feel the need to make an effort. So I really came to love doing it, and liked to read recipes and, you know, it’s nice… So I have grown into it definitely. PARTICIPANT 6 Well , I don’t like cooking … And , in fact , I don’t do it … So if I eat in , it is inevitably a frozen meal … Microwaves are very handy … And that’s it . PARTICIPANT 8 (see photograph 5)

A few participants reported drawing inspiration for their cooking from television programmes; however some also noted that in their household, those who prepared food the least frequently were also the most likely to enjoy watching cookery shows. Participants often described learning how to cook from other people, frequently relatives. Cooking was also sometimes used to facilitate bonding between families or friends.

Well my mam and dad always done cooking with me, like when I was younger. My mam and dad, my dad cooks all the time. Even down to where they showed me how to do rabbit stews. PARTICIPANT 10 I love baking my cakes… More so if I’ve got…if I’ve just got my girls in, weekend… Because it involves them, you see. PARTICIPANT 12

The reported cooking skills varied widely between participants, from no practical ability, to the capacity to prepare complex meals entirely from scratch. Participants who were interested in cooking often sought out opportunities to improve their skills, and were prepared to accept culinary failures along the way, whereas those with less engagement viewed their lack of ability as a significant barrier. Greater confidence with cooking was often associated with higher levels of skill. However, confidence was also influenced by the expectations associated with sharing meals, with variation in the perceived differing standards required for preparing food for oneself, partner or family, guests, and formal occasions.

When I’m cooking for other people I worry about it more. It was actually quite a stressful aspect in the last relationship I was in because I felt under pressure to produce a good meal pretty much every night for my girlfriend, as well as for myself. PARTICIPANT 4

For most participants, the process of cooking was strongly linked to their perception and experience of mealtimes. These included usual meal patterns and deviations; planning ahead for meals; and treats and rewards.

I have a cooked breakfast when I go away somewhere, just as a little treat… But I don’t have a cooked breakfast at home. Never, never. PARTICIPANT 5

Many people seemed to operate a mealtime ‘norm’, for example home cooked dishes shared with their family, which was modified according to competing demands, such as the time constraints imposed by others’ schedules.

…and my partner also works shifts … He’s on early on a Thursday morning so I know if I’m getting in late on a Wednesday I know I need to have something made quickly . PARTICIPANT 2 (see photograph 6)

Situational drivers

Participants frequently described how home food preparation behaviour was influenced by their mood and levels of energy and enthusiasm at a specific point in time. For example, preparing complex, time-consuming meals was generally more common at weekends than during the working week, since participants often felt pressured and tired after a day at work. Prompted by her own photograph, one participant described how:

I make these [meals] up and put these in the freezer , in silver dishes . I take [them] out each day . PARTICIPANT 10 (see photograph 7)

Levels of motivation in specific meal situations could also vary greatly within the same participant in the short term from day-to-day.

So we all quite like eating and making food, but it’s usually just because when you get in you’re tired and you can’t really be bothered sometimes, but on weekends it’s different. PARTICIPANT 2 It’s just spur of the moment. If I’m in the mood for cooking then I’ll just do batches of cooking… If I’m not in the mood then I don’t do it. PARTICIPANT 11

Strategies used by participants to manage low enthusiasm for cooking involved short cuts to minimise time input and simplify food preparation, for example using pre-chopped vegetables.

When I get home I’m tired so I don’t really want to cook for as long or prepare as long , so it’s usually quite fast dinners that I make .. PARTICIPANT 1 (see photograph 8)

Sharing meals and preparing them for others was a strong situational driver, with the levels of compromise reached varying between participants. With regards to scheduling, some participants prepared meals more quickly, or to fit in with others’ timetables, for example using pre-prepared ingredients rather than cooking from scratch; whereas others chose to eat separately. In terms of balancing food preferences, some participants perceived these as fixed parameters, preparing different dishes or meal variations according to the likes and dislikes of the household. Others viewed the situation flexibly, for example considering that children should be encouraged to diversify their tastes and eat the food served.

Yeah, so I usually eat it [dinner] with my boyfriend, but he… I am very fussy and he is very fussy, so we tend to have different foods. PARTICIPANT 1 I know with my friend whose a vegetarian, if she’s coming obviously I need to do vegetarian food… So to make it easier I will make something for all of us, rather than doing two separate meals. I just don’t tell them. PARTICIPANT 10

The sociability of preparing food for others provided an incentive to cook. Some participants described maintaining a supply of home cooked foods available in case guests should visit. Entertaining people for a meal also often influenced behaviour, both in terms of preparing more elaborate dishes, and eating in a more formal context. One participant, prompted by their photograph, noted:

Oh , this is dinner at the table , which is Sunday , because we had someone around , and everything we served from dishes rather than serving straight onto the plate , which is what would normally happen . I would normally just serve onto the plate and then we would eat in the lounge , usually , on a lap tray or something like that . PARTICIPANT 2 (see photograph 9)

Participants living alone sometimes noted that preparing a meal for only themselves reduced their sense of engagement with cooking and seemed purposeless and time inefficient, which discouraged extensive food preparation.

I think it would be if I lived with someone, or in a family, or in a group of people, even a commune or something like that, where there was a focus on it [cooking] which I could join in with. That would encourage me to do a lot more, actually. PARTICIPANT 9

In contrast, some participants stated that living alone drove them to cook out of necessity.

So when I got married my wife was a very good cook , and she did all the cooking , and it’s a bit sexist , really , I just let her do that , and she was happy to do it… She enjoyed cooking . And then when we separated I had to learn to cook . PARTICIPANT 5 (see photograph 10)

Resource availability over the life course, in terms of time, money and facilities, was described by participants as an influence on their home food preparation behaviour.

Some participants reported time as a limiting factor in their home food preparation. This was due to pressures both from themselves, such as their employment schedule, and other people, such as children’s extra-curricular activities. However, responses to this constraint varied widely. Some people avoided cooking by consuming ready meals, eating out and ordering take-aways; others greatly restricted their time allocation to cooking by using pre-prepared ingredients. Some participants maintained food preparation as a priority, for example cooking at weekends and freezing meals for later in the week; planning ahead extensively; and purchasing time-conserving cooking equipment.

Like on a Tuesday me and my partner both work late and the kids are at clubs so we all don’t get in until about seven o’clock, half past seven… So we would have a late tea then. Normally that’s something I would have in the slow cooker, or it would be one of the meals I’ve already had cooked so I can just make that. PARTICIPANT 10

Participants’ perceptions of time spent cooking also varied; some viewed cooking as another potentially stressful chore to be completed as quickly as possible, whereas others considered it an enjoyable use of time, for example marking the transition from work to home life, or demonstrating love and care in their role as provider and nurturer. Accordingly, participants who took pleasure in cooking were much less likely to perceive and cite time as a practical barrier to food preparation, and tended to spend longer cooking.

Sundays , I always spend Sunday batch-cooking … Sunday afternoon , I quite enjoy it . PARTICIPANT 10 (see photograph 11)

Most participants considered the cost of food in their decision making around cooking, though the context differed according to their financial situation. For example, some participants budgeted on food to ensure there was enough to feed them until the end of the week, whereas others deliberated whether the extra expense of premium products, such as organic goods, was justified.

I work part-time , so my income’s not enormous , so I do think quite a lot about where I can get the cheapest food . PARTICIPANT 4 (see photograph 12)

Participants seemed divided on whether home cooking was more or less expensive than alternatives such as pre-prepared foods and take-aways, though were in general agreement that eating out was an expensive luxury.

Well, I did think that it is cheaper to get a takeaway instead of making a big massive thing of something, but I think well, if I do a big massive thing like you say, you could freeze it for next week, so that’s what I’ve started doing. PARTICIPANT 14 We don’t make a choice and say let’s go and eat out tonight, I don’t tend to do that, unless it’s a special occasion… I always think I can cook better value when I’m eating out… What you pay these days, actually, it’s ridiculous. PARTICIPANT 5

Facilities.

For some participants, cooking facilities had a strong bearing on their approach to preparing food at home, with limited resources acting as a deterrent to cook.

But some days I just walk in [to the kitchen] and think ‘Agh’, and I’m like, ‘right pass the phone and we’ll order the Chinese’. But I think once it’s decorated I think I’ll be using it a lot more than what I am at the moment. PARTICIPANT 11 Yeah, that can make things really difficult when you don’t have the equipment and the kitchen that you need. PARTICIPANT 15

In contrast, participants also reported that cooking equipment could enable them to optimise their time and help fit cooking into a busy schedule.

My slow cooker, I couldn’t live without my slow cooker now because I just put it on. I chop all my veg on a night time. Put it in in the morning. I have everything ready, stock and everything ready, put it all in and I know when we come in at five, six o’clock it’s ready. PARTICIPANT 10

Main findings

We conducted qualitative interviews with adults from varied socio-demographic backgrounds to provide insights into their practices, experiences and perceptions of home food preparation. Most people developed a personally satisfactory day-to-day coping approach, although preparing food was a compromise between diverse motivations and demands on resources. Driven largely by social desirability and a wish to identify themselves as a proficient cook, many participants aspired to increase their cooking from scratch, and to prepare healthier meals.

Our research highlighted home food preparation as a practical process and skill, with short-term situational drivers, and influenced by longer term facets of identity (see Fig 1 ). These three main themes were divided into two categories, namely personal motivation, for example enjoyment and engagement with cooking; and the influence of others, such as their food preferences. These factors interacted with each other, according to their salience and modifiability. For example, enjoyment of cooking helped participants to overcome potential barriers, such as family food preferences. Participants also noted the significance of resources for home food preparation, in terms of time, money, and facilities.

Strengths and limitations

In contrast to previous research exploring home food preparation,[ 21 , 36 – 38 ] we studied participants from wide-ranging socio-demographic backgrounds, rather than focussing on a particular subgroup. This highlighted the cross-cutting nature of key themes traversing the socio-demographic spectrum. All participants were recruited from the North East of England, hence their views may not be more widely generalisable. However, our findings reflect previous research emphasising the importance of factors such as time,[ 39 ] skills,[ 40 ] and shifts in behaviour at key transition points in life,[ 41 ] suggesting the main themes identified are likely to be transferable.

Our interview topic guide ( S1 Appendix ) was informed by a recent extensive systematic review of the determinants and outcomes of home cooking.[ 18 ] It is likely that this guide prompted consideration of relevant wide-ranging issues, and the use of open-ended questions ensured the generation of rich, detailed data. We conducted our interviews to reach thematic saturation, and there were no overall differences in the key themes identified from single interviews and those where other participants were also present.

We used photo-elicitation to successfully generate prompts to in-depth discussion.[ 42 , 43 ] Visual methods,[ 44 ] particularly participant-generated photographs,[ 19 , 45 ] help elicit detail from nuanced personal experiences. Participants maintained control over their research involvement, thereby avoiding bias against individuals with busy lifestyles, or limited cooking facilities, and promoting participant recruitment and retention. Multiple photographs provided data on a wider range of scenarios than a single observed cooking session, and may therefore more accurately reflect usual behaviour. The great majority of participants engaged effectively with photo-elicitation, and the variation in their submissions reflected different styles of telling their personal story of home food preparation. However, other methods such as go-along interviews[ 46 ] or ethnographic observation with think aloud interviews[ 47 ] might have offered further insights.

Both the professional and personal characteristics of an interviewer may impact on qualitative data collection, and its subsequent interpretation.[ 48 ] In order to reduce this likelihood, and the possibility that participants would provide socially desirable responses, we used a reflexive interviewing approach. This involved considering the interviewer’s perspective on interpretation of the findings; providing adequate time for participants to consider their responses; reminding them that honesty was more valuable than any perceived ‘right’ answer; and promoting full comprehension of all questions by rephrasing as necessary. In order to reduce potential bias in the analytical process, several different members of the research team conducted independent coding of transcripts and met regularly to cross-check the interpretation of key themes.

Relationship to previous research

We identified the importance of considering multiple dimensions of home food preparation (see Fig 1 ), whereas previous qualitative studies have largely focussed on single aspects of cooking,[ 18 ] such as the influence of culture,[ 39 ] or impact of marriage and cohabitation.[ 41 ] Our results support findings from the United States[ 22 ] and island of Ireland[ 49 ] regarding the individuality, complexity and social importance of cooking. This study additionally highlighted changing patterns in food preparation behaviour according to varying demands and priorities over the lifecourse, and generated personalised insights into cooking attitudes and practices through the process of photo-elicitation.

Research into home food preparation has often concentrated on barriers, such as limited resources, and sought to explore constraints without explicitly considering that participants may be content with their current practices.[ 20 , 40 ] In this study, individuals often stated that additional resources would be beneficial, however participants engaged in varying types and degrees of involvement in home cooking, throughout the spectrum of resource availability. This suggests that resources may have been used as a perceived socially acceptable response, whereas personal motivation and the influence of others generally determined the extent to which participants cooked. Hence interventions targeting resources alone may not result in comprehensive changes to home cooking behaviour. Furthermore, the impact of cooking interventions more broadly may be limited if people consider that their own cooking is acceptable, and that they would not benefit themselves from an intervention.

Much previous research has described the impact of busy lifestyles on time available for food preparation at home.[ 20 , 50 – 52 ] We found no clear correlation between time availability and willingness or ability to cook, but rather the perception of time as a barrier to cooking was related to participants’ underlying opinion of themselves as a cook (identity), enjoyment and engagement with preparing food (process of cooking) and levels of energy and enthusiasm (situational drivers) (see Fig 1 ). Participants tended to learn to manage their cooking within the time available, and to devote more time if they experienced cooking as pleasurable and a priority, rather than a domestic chore.

We identified concurrent significance of both personal motivation and the influence of others in determining home food preparation practices. This extends previous research showing that older women,[ 53 ] older men,[ 54 ] and younger men[ 55 ] living alone all tended to experience challenges to preparing and eating wholesome meals. Similarly, our research found that preparing a one-person meal often provided little incentive to cook. However, in contrast, single people frequently noted the necessity to cook in order to fend for themselves.

Implications

Our findings suggest that the most effective opportunities for intervention in home food preparation practices are likely to occur at transition points in life when incentives and circumstances for cooking change, such as leaving the parental home; commencing or ending cohabitation; adopting caring responsibilities; and retirement. Evidence from other domains, such as smoking cessation in pregnancy,[ 56 ] dietary changes following a cancer diagnosis,[ 57 ] and sustained weight loss after a personal crisis,[ 58 ] support the notion of ‘teachable moments’[ 59 ] or significant life stages for potential adoption of new health behaviours. Cooking interventions delivered at such transition points may therefore prove fruitful for changing food preparation habits and developing closer engagement with food and cooking.

Given that participants described making changes to their cooking behaviour, practices are generally modifiable, thereby presenting opportunities to create more conducive environments for preparing food at home. For example, policies could support initiatives for subsidising cooking equipment, or ensuring that adequate kitchen facilities form part of mandatory criteria for new properties and public or social housing.

However, our finding that many people establish home food preparation practices as a personally acceptable compromise between competing demands, indicates there may be a natural limit to the impact of cooking interventions. Approaches may therefore need to appeal to people’s reported aspirations to change. Tailored marketing could focus on adjusting social norms and personal priorities to promote a positive view of time spent in food preparation, in contrast to marketing campaigns against cooking.[ 60 ] This could include emphasising the accessibility of cooking, in contrast to complex, seemingly unachievable creations frequently portrayed in popular media. Strategies could also highlight the health significance of cooking for disease prevention and management, and the importance, as a responsible provider, of cooking for dependents.

Future research

Our findings suggest that life transition points are important in determining home food preparation behaviour. Hence future research should involve longitudinal studies with duration encompassing key life changes, such as starting or ending cohabitation, taking on significant caring responsibilities, and retirement. Detailed questions on home food preparation could be incorporated into existing large-scale longitudinal surveys, which would enable exploration of key determinants and outcomes of home food preparation, and relationships with significant transition points in life. The successful use of photo-elicitation in our interviews to generate key insights indicates this is a promising strategy for use in future qualitative studies.

Conclusions

In a study exploring home food preparation practices, experiences and perceptions, we identified the importance of both personal motivation and the influence of others. Key themes emerged regarding identity; the process of cooking; situational drivers; and resources. Home food preparation behaviour was often a balance between varied competing influences and demands in life. Overall, people were largely content with their cooking compromises; however many expressed an aspiration under ideal conditions to cook at home more often, using basic ingredients. Approaches to cooking varied greatly between individuals, and evolved in the short and longer term within the same individual, according to changing priorities and circumstances. These life transition points may prove effective junctures at which to offer support and interventions to encourage home food preparation. Interventions should be targeted at encouraging personal motivation and a shift in social norms, in order to prevent ambivalence regarding changes in behaviour. Longitudinal research studies to help establish causal relationships between the determinants and outcomes of home cooking over the lifecourse are also required.

Supporting information

S1 appendix. interview topic guide..

Iteratively developed topic guide, with questions related to practices, experiences and perceptions of cooking.

https://doi.org/10.1371/journal.pone.0182842.s001

S2 Appendix. Participant photographs.

Photographs illustrating quotations provided in the main manuscript text.

https://doi.org/10.1371/journal.pone.0182842.s002

Acknowledgments

We thank the interview participants for generously giving their time to participate in this research.

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Writing on Preservation and Distribution of Food Essay (Article)

The world today is facing a significant increase in population thus the inability to provide an adequate diet for the expanding population, due to improper distribution of food. A food essay on food preservation is important to address this issue. In this food essay, I will address fundamental requirements a writer can consider.

When writing food preservation essays an individual is required to address several key points. These help to extensively tackle the given food essay topic.

The key points are:

• Provide information on the different types of foods available globally and their importance to the community in the food preservation essay. This is because the methods used in food preservation differ depending on the food to be preserved and the duration of preservation.
• The food essay should tackle the problems associated with food, for example, food spoilage, the causes of these spoilages and their long term solutions. Such a food essay can help create awareness on the subject in the community.
• To address the several different methods used in food preservation in the food essay and the effects of preservation on food appearance, taste and its quality.
• How food preservation affects our health, in terms of nutrition.

Researching a little on the subject is advisable for the food essay to be relevant, credible, and to be taken seriously by the readers. Food preservation being a subject affecting all ages, use of simple language and a broad explanation of the subject is crucial. There are several sources of information a writer can use to come up with a good report on the given food essay.

Therefore, addressing preservation as a food essay can help reduce post-harvest wastage and improve the food condition in the world.

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Bibliography

IvyPanda . "Writing on Preservation and Distribution of Food." November 26, 2021. https://ivypanda.com/essays/food-essay-writing-on-preservation/.

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Writing about food can be a delectable experience. Whether it’s discussing the taste, texture, smell, or presentation of something delicious, descriptive writing about food is an art form.

But how can you describe food in a way that engages the reader and makes them hungry for more? With some tips, your writing can be mouth-watering and make readers want to try out whatever you are describing.

In this guide, you will get tips to write an essay that will tantalize the taste buds of your readers. You will also get to read essay samples that will help you write your essay.

So let's jump right in!

• 1. Descriptive Essay - A Quick Overview 
• 2. Tips for Writing a Descriptive Essay About Food
• 3. Descriptive Essay About Food Examples
• 4. Descriptive Essay About Food Topics

Descriptive Essay - A Quick Overview 

A descriptive essay focuses on describing the characteristics, features, and appearance of a person, place, or object. This type of writing is often used in essays, articles, and other types of written work.

Descriptive writing requires strong sensory detail and vivid description to create a full picture of the subject matter. It is important to use descriptive language that evokes emotion, imagery, and imagination. 

When writing about food, descriptive language can help readers feel as if they are actually tasting the food.

Watch the following video to learn more about descriptive essay:

Tips for Writing a Descriptive Essay About Food

Are you wondering how to write a descriptive essay about food? We've got the answer for you!

Here are some tips to help you create a stunning descriptive essay about food that will make readers savor every word: 

Tip 1: Choose An Interesting and Appetizing Topic

Make sure your topic is something that people can relate to. For instance, you can write an essay on your favorite food, or describe different kinds of foods.

You can also write about a cultural food experience or discuss an unusual ingredient. Whatever topic you choose, try to make it interesting and engaging. 

Tip 2: Use Vivid Language

When writing a descriptive essay on food, use adjectives, metaphors, and similes to make the description come alive. Try describing the texture, smell, flavor, and presentation of the food in detail.

It's also important to incorporate sensory words like “tangy”, “savory” or “sweet.” Use descriptive language to evoke the senses to create an image that readers can visualize and relish.

Tip 3: Include Personal Anecdotes

If you have an interesting anecdote or experience related to your topic, include it in your essay. Readers will be more engaged if they can connect to your narrative.

Including a personal story in your essay can make it more engaging and memorable. Talk about how the food made you feel, why it was special to you, or any sensory experiences associated with it.

Tip 4: Do Some Research

Doing some research about your topic can help you create a well-rounded essay. Look up recipes, food facts, and regional influences to add more detail and depth to your writing.

Research can also help you understand the history behind certain dishes, ingredients, and cultures. This will provide interesting facts for readers that they may have not known about before.

Tip 5: Structure Your Essay

Make sure to organize your essay in a way that makes sense and flows smoothly. You can use a descriptive essay outline for this. Set up the introduction by introducing the topic and explaining why it’s important or interesting.

Then, move into the body of the essay, which should include vivid descriptions of all aspects of food. Finish with a conclusion that ties everything together.

Tip 6: Be Precise and Concise

When writing a descriptive essay about food, it’s important to be as precise and concise as possible. Choose your words carefully and eliminate any unnecessary details that could distract from the main idea.

Also, make sure all of your sentences flow together smoothly to create an effective piece of writing.

Now that you know how to write a descriptive essay about food, let's look at some example essays. Reading examples that effectively use these tips will help you use them in your own essay. 

So read on!

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Descriptive Essay About Food Examples

Check out the following food essay samples. These examples will serve as models for crafting your own amazing essay.

Descriptive Writing About Favorite Food

Descriptive Essay About Fast Food

Descriptive Writing About Food

Descriptive Essay About Food Festival

Descriptive Essay on My Best Food

Descriptive Essay About Chinese Food

Descriptive Essay On Food Street

Descriptive Writing About A Food Court

Descriptive Writing About Junk Food

Short Essay On Food

My Favourite Food Essay 250 Words

You should also read othe r descriptive essay examples i f you want to master descriptive essays.

Descriptive Essay About Food Topics

Here are a few topic ideas that will help you get started.

• The Perfect Pizza Slice: Describe the ideal pizza slice, including its toppings, crust, and the experience of savoring it.
• A Gourmet Burger Experience: Write about a gourmet burger you've enjoyed, detailing its ingredients, flavors, and the ambiance of the restaurant.
• Exploring Street Food: Describe the sensory overload of a bustling street food market, highlighting the various cuisines and vendors.
• The Art of Sushi Making: Take your readers on a journey into the world of sushi, explaining the ingredients and the skills required to create this delicacy.
• A Homemade Family Recipe: Share a cherished family recipe and recount the memories associated with it.
• A Chocolate Lover's Paradise: Describe a visit to a chocolate factory or shop, focusing on the range of chocolates and the experience of tasting them.
• The Allure of Fine Dining: Write about a fine dining experience, elaborating on the ambiance, service, and the culinary creations that make it special.
• An Exotic Fruit Adventure: Detail your encounter with an exotic fruit, highlighting its appearance, taste, and any cultural significance.
• The Charm of a Picnic: Describe a picnic in a scenic location, discussing the food, surroundings, and the joy of outdoor dining.
• A Culinary Trip Abroad: Share your experience of trying local dishes during your travels, explaining the unique flavors and cultural context.

Try writing your essay on one of these topics or think of a topic by yourself. 

You can also check out other descriptive essay topics to get inspiration.

Wrapping it up,

Writing a descriptive essay about food can be both enjoyable and challenging. With these tips, you can write a delicious and compelling descriptive essay on food that will make readers hungry for more. So grab a pen and paper and get writing! 

Don't feel like writing your own essay? No problem, let a professional do it for you!

At MyPerfectWords.com, we provide a specialized descriptive essay writing service . So if you want a unique and well-crafted essay, our expert essay writer is here to help.

Our reliable essay writing service provides 100% original essays written from scratch with free revisions.  All our essays are guaranteed to be plagiarism-free and delivered right on time.

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Frequently Asked Questions

How do you start a descriptive essay about food.

Start your essay with a hook, which can be an interesting quote or anecdote about the topic. Afterward, start by introducing the topic and explaining why it’s important or interesting.

How would you describe the appearance of food?

You can describe the food’s appearance by including vivid adjectives and phrases. For instance, you can describe the texture of food as “crispy”, “crumbly”, or “smooth”. You can also include words like “juicy” and “succulent” to describe the flavor of food.

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Keep reading

449 Food Essay Topics & Research Questions to Write about

Are you looking for good topics about food? Luckily, there are so many food topics you can research! You can focus on food safety, the link between nutrition and health, food insecurity, national cuisines, food waste in supply chains, food processing technologies, and many more. Check this list of the most exciting food research questions and titles!

🥫 TOP 7 Food Topics – 2024

🏆 best essay topics on food, ❓ research questions about food, 👍 good food research topics & essay examples, 📝 food argumentative essay topics, 🌶️ hot food topics to research, 🔎 current food topics for research paper, 🎓 most interesting food topics to write about, 🗣️ persuasive speech topics about food, 💡 simple research topics about food, 📌 easy food essay topics.

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• Chick-fil-A Fast-Food Network Brand Analysis Based on customer demographic data, the paper analyzes the Chick-fil-A fast-food network and compares some data to compile an accurate picture of people’s preferences.
• Wendy’s Fast Food Franchise in the Chinese Market Because of the strong presence that KFC and McDonald’s already have in the Chinese market, firms such as Wendy’s have to design a unique product.
• Food Culture: Doughnut’s History, Marketing and Sociology A doughnut, or as it is often called donut, is a kind of fried dough baked or pastry meal. The doughnut has become well-known and beloved in numerous countries and cooked in an assorted model.
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• The Food Quality Impact on Economy and Health The problem of food quality and its impact on the economy and health of not only one country but the whole world cannot be overemphasized.
• Financial Projections for Entrepreneurship in Food Industry Running a restaurant, especially in the area known for its high competition rates among the local food production companies, particularly, the fast food industries, is not an easy task.
• Indian Cuisine: Food and Socio-Cultural Aspects of Eating Many social and cultural aspects of Indian cuisine are different from American foods. In Indian culture, eating is a significant social occasion.
• Organic Food Market Trends Food retailers replaced farmers and whole food retailers as the main retailers of organic food. Higher production costs is the only factor to the higher organic food prices.
• The Six Major Elements of a Food Safety Plan (FSP) A Food Safety Plan (FSP) is a way that identifies and prevents safety hazards from occurring during and after food production, this paper is going to discuss FSP’s major elements.
• Causes and Effects of Fast-Food Addiction Studies show that those who frequently eat fast food have an increased risk of progressing from simple consumption to addiction.
• McDonald’s and Its Decline & Crisis Due to the Healthy Food Trend The trend for healthy eating was born not so long ago but continues to cover more and more segments of the population around the world.
• Role of Food in Marquez’ “One Hundred Years of Solitude“ and Esquivel’s “Like Water for Chocolate” Laura Esquivel was born and raised in Mexico and may have written this novel with the hope of portraying to her readers some Spanish background and history.
• History of Ketchup and Its Role in Foods Tomato ketchup is a popular addition to a variety of dishes which acts as a sauce and goes well with all food.
• Healthy Food Advertising: Nutrient Content Advertising is certainly a major driver for the success of a business. It is important to mention that healthy foods correlate with overall well-being, both physical and mental.
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• Should Fast Food Chains Be to Blame for Childhood Obesity?
• Should Fast Food Only Be Sold to People Eighteen and Older?
• Should New Zealand Allow Genetically Modified Food?
• Should People Abandon Their Favorite Food and Stay Healthy?
• What Are Three Causes of Food Contamination?
• Were the Salem Witch Trials Spurred by Food Poisoning?
• Unhealthy Food Culture and Obesity Unhealthy food culture plays a significant role in developing health-related diseases, including its contribution to obesity.
• McDonald’s: The Most Popular Fast-Food Restaurant McDonald’s is one of the most popular fast-food restaurants, and its success is defined by compliance with the needs of the present-day business world.
• “Maple Leaf Foods”: Company’s Issues and Their Management Maple Leaf Foods faces the issue of the lack of a sustainable vision due to poor leadership and contamination of products, adversely affecting consumers’ health.
• Food and Water Security Management The purpose of this article is to evaluate the current methodologies for addressing food and water security issues and propose sustainable solutions based on scholarly evidence.
• Impact of COVID-19 on People’s Livelihoods, Their Health and Our Food Systems Covid-19 is affecting every aspect of life – personally and professionally, and it is redefining the way society and the workplace are organized.
• Proposal for Providing Healthier Food Choices for Elementary Students This paper describes the necessity of having a properly balanced diet, and execute healthy exercising patterns in our routines, along with our children.
• Food in Wilde’s “The Importance of Being Earnest” The readers of Oscar Wilde’s “The Importance of Being Earnest” cannot overlook the fact that the motif of food consumption does resurface throughout the play’s entirety.
• Nutrition: Causes and Effects of Fast Food In modern world productions of fast food and access to take-out combined with little exercise have raised very many health concerns.
• Cause and Effect of Genetically Modified Food The paper states that better testing should be done on GMOs. It would lead to avoiding catastrophic health issues caused by these foods.
• Consumption of Junk Foods and Their Threat to the Lives Junk foods dominate the grocery store aisles, are served every day in school lunchrooms and, in the form of fast-food junk, crowd every major intersection.
• Fast Food Popularity in America: Cause and Effect The popularity of fast food affects Americans in many ways, but the threats of obesity, chronic diseases, and unstable immunity remain critical effects.
• Agriculture and Food in Ancient Greece The paper states that agricultural practices and goods from Greece extended to neighboring countries in the Mediterranean as the dominance increased.
• Impact of Food Waste and Water Use on Earth The paper explores how food waste and water use affect the food system and how agriculture affects the environment.
• Negative Impact of Soil Erosion on the World`s Food Supply This paper tells about soil erosion as a process whereby soil-mostly the top fertile soil is transported or swept away from its natural environment then deposited in other places.
• Junk Food and Children’s Obesity Eating junk foods on a regular basis causes weight gain and for one in five Americans, obesity, is a major health concern though no one seems to be sounding the alarm.
• Healthy Food: the Impact of the Vegetarian Diet In recent years, there has been a growing trend towards vegetarianism in societal dietary choices. In the modern world, vegetarians can uphold the nutritional needs of the body.
• Food Processing: Principles and Controversies Food processing is a currently applied trend to turn fresh food into different food products through such methods as washing, pasteurizing, freezing, cooking, or packaging.
• Indian Culture Examined Through Street Food A fondness of India’s rich culture, combined with a desire to innovate and adapt with the times are all present in the Curry Up Now restaurant and Indian street food as a whole.
• Fast Food Addiction: Comparison of Articles Both presented articles argue the harmfulness of fast food, but the scientific article provides evidence of the existence of healthy fast food.
• Right to Food as a Fundamental Right Right to food is an important human right issue today. Advocates for the right to food use the phrase “Food first” to show the importance of availability to food above other priorities.
• Aspects of Muslim Food Culture Islam has many rules related to food. One of the most significant rules in Islam is the restriction on the consumption of pork.
• Food Waste Reduction Strategy The Strategy aims to raise society’s awareness and bring the food value back to reduce the volume of food waste generated.
• Healthy Food Access for Poor People Through numerous studies, it is evident that the secret to good health lies in balancing of diet in peoples’ meals.
• McDonald’s Company: The Flawed Fast Food Tax McDonalds is one of the world’s leading fast food restaurants serving more than 57 million customers daily with branches all over the major cities.
• Alaska Natives Diet: Traditional Food Habits and Adaptation of American Foodstuffs The Alaska Natives have retained their culture up-to-date in spite of their interactions with the wider American society.
• The “Food Inc.” Documentary by Robert Kenner In his film “Food Inc.”, documentary film producer Robert Kenner explores how massive businesses have monopolized every part of the food supply chain in the United States.
• Japan’s Food Patterns and Nutrition Habits The most commonly consumed foods among the Japanese people include sushi and sashimi, ramen, Tempura, Kare-raisu (curry rice), and okonomiyaki.
• Discussion of Food Safety Issues The paper discusses food tampering and bioterrorism are those issues that can result in fundamental problems in food safety area.
• Feasibility Plan for E-Commerce of Food Delivery The use of cell phone innovation can be viewed as one of the creative approaches to assist organizations in improving their business execution in the global market.
• Super Greens Organic Food Restaurant’s Business Plan ‘Super Greens’ restaurant is a new medium-sized restaurant to be located in a busy locality of Westminster in the neighbourhood of some aristocratic areas.
• Food Science: How to Make Butter Fresh milk is made up of a combination of milk and cream; since the cream is less thick than the milk, it separates and rises to the top, where it may be scrapped.
• Junk Food Taxation in the United States This paper aims to study junk food taxation in the US, define the related problems, present solutions, and provide recommendations.
• The Indigenous Food Sovereignty Concept The indigenous food sovereignty concept is broad in essence, and it perceives food as integrating all aspects of existence – mental, spiritual, cultural, and intellectual.
• Nutrients: The Distribution in the Food Groups This essay associates nutrients to their specific food groups justify their nutritional composition and explains their significance.
• Technical Description of a Food Processor A food processor seems like one of those kitchen gadgets that, once owned, makes a person wonder how they ever survived without it.
• Food Safety Sanitation Requirements for a Child’s Health To maintain optimal diet and nutrition for a child’s health and welfare, emphasis must be made on sanitary criteria for food safety, storage, preparation, and food presentation.
• Human Geography: Food Insecurity The problem of food insecurity is a significant bother of humankind. Various international organizations were created to address the matter.
• Fast Food Restaurants in the US Convenient locations play a critical role in the success of fast-food kiosks. These points include the busy commercial strips, shopping malls, and high-traffic areas.
• Ban on Genetically Modified Foods Genetically modified (GM) foods are those that are produced with the help of genetic engineering. Such foods are created from organisms with changed DNA.
• Healthy Fast Foods: Sector Analysis Health consciousness is fast becoming an important trend in the fast-food restaurant industry. The paper concerns sector analysis on profitability in the said marketplace.

If you need a good idea for your argumentative essay, check out some food related topics to debate:

• Should fast food be regulated?
• Should GMO labeling be mandatory?
• Is there a need for stricter regulation of food advertising?
• The link between processed food and obesity.
• The role of meat consumption in climate change.
• The pros and cons in functional foods.
• Can cities become self-sufficient in food production?
• Why should we promote Meatless Mondays?
• Are food additives and preservatives evil?
• The impact of food packaging on plastic pollution.
• Food and Family in the Hispanic Culture The notion of family is crucial to the Hispanic culture due to its encouraging idea of interdependence and belonging. The food became an integral part of family gatherings.
• Food Innovation: Ayran Yogurt in the Scandinavian Market This study researches the suitability of Ayran yogurt product and how to introduce it as a healthy alternative to soft drinks in the Scandinavian market.
• “The Future of Food” Documentary The documentary “The Future of Food” is shocking by the revelation of how food is made in America. This work describes two main issues that this film focuses on.
• Fast Food Harmful Effects on Children This paper states that the exposure of children to fast food early on has an adverse effect on them, resulting in the need to prevent the sale of fast food in schools.
• Fast-Food Industry’s Market Place and Environment The fast-food industry is experiencing a revenue of over $15 billion growth a year, and the future growth rate at an average of 2.7%.
• Food Safety and Information Bulletin Factors that contribute to food poisoning include; holding food at the wrong temperature which is mostly caused by inadequate cooling and inadequate cooking.
• Food Waste Management Importance The world is gradually losing its beauty and is constantly coming under pressure from different problems every other day.
• Taiwanese Culture, Foods, and Tourism This paper provides a brief overview of Taiwan, including its location, culture, food, and tourism industry and its significant economic impact on the country.
• A Qualitative Study of Independent Fast-Food Vendors Near Secondary Schools “A qualitative study of independent fast-food vendors near secondary schools” primarily sought to explore and navigate the barriers toward offering healthier menu options.
• Food Additives and Problem of Safety Certain food additives are believed to have side effects in adults and most importantly in children, such as increased hyperactivity, allergies, asthma problems, and migraines.
• Food Voice of the Bangladeshi Rice forms the core of the Bangladeshi eating patterns. It is consumed in large quantities across the country, being the base for many traditional dishes.
• Fast Food and Health Relations Fast food is a way of life for those who look for a quick and cheap alternative to homemade food. What diseases fast food may cause.
• Advertising Promoting Organic Food and Beverages To turn the world more organic, one has to resort to using organic supplies. Creating ads on the way people can improve environmental conditions will change the position.
• Local Food Venture and Its Operations Management Building a small business enterprise is a complex task. This case study examines a model of expanding a local food venture to a permanent location and franchise.
• Availability of Healthy Food Food security and accessibility are now seen as ensuring that all members of society have physical and economic access to food that is safe.
• Fast Food Nation: Annotated Bibliography Zepeda’s Bad Choices in Our Food System book explores how the food system, including relevant policies in the US, influences consumer food choices.
• Code of Ethics in Food Tracks Business A transformation in the way that food is prepared and enjoyed can be seen in the vast development in the prominence of food trucks.
• Solutions for Food and Water Security Issue With many nations encountering food and water security problems, the consequences of such events have become global, giving rise to multiple outcomes this insecurity.
• Aspects of Food Insecurity The paper states that food security is becoming a regulated process within the framework of international political and economic cooperation.
• Food Safety and Hazards Manufacturers are obligated to maintain safe control measures to ensure products are fit for human consumption.
• Healthier Cookie Version: The Challenges to the Food Industry A meal can enhance a healthy body development and, if not well censored, can result in health-related problems such as high blood pressure.
• The Process of Food Poisoning in General This article focuses on food poisoning: briefly discusses pathogens and symptoms, referring to the article “Encyclopedia of Health – Diseases and Conditions”.
• Statistics on Food Disorders in the US and Puerto Rico The purpose of this paper is to analyze the statistics on food disorders in the United States, compare it with the situation in Puerto Rico, and suggest measures to tackle the problem.
• “Chinese Restaurant Food” : The Article Review The article ‘Chinese Restaurant Food’ educates the general public about the hidden dangers and harm of eating too much Chinese food.
• Product Design in Food Industry: A McDonald’s Case Article Critique In “Product Design in Food Industry – A McDonald’s Case,” authors consider McDonald’s recent launch of new products along with some of the aspects of its production process and innovativeness.
• Chick-fil-A Inc.’s Entry into Qatari Food Industry The report presents three elements (political, economic, and legal) of PESTEL for Chick-fil-A to use in its decision to expand in the Qatari fast food industry.
• Pet Food Product Marketing Strategy This paper outlines the marketing strategies that will be used for launching my pet food product: SWOT analysis, target market, market needs, and other market strategies.
• Indian Culture and Food Supply India has the world’s second-largest population. Population explosion presents the problem of food insecurity in India.
• The Use of Biodegradable Straws in Food and Beverages Business Plastic straw usage is part of the problem of plastic pollution and its adverse impact on the planet’s ecology. Nature is dying, and all new consequences of plastic are manifested.
• Chinese Food in the United States The Chinese brought their traditions, customs, ingredients and recipes to the United States, sparking a renaissance in food culture.
• The Environmental Impacts of the Food and Hospitality Industry The food wastage issue in the food and hospitality industry in Australia remains to be consciously considered as it may adversely affect the environment.
• Hospitality Management: Food and Beverage Management A person is preparing for their last high school exam and looking forward to a career in hospitality management, which is currently one of the best in the field.
• Firefly Burger Fast Food Marketing Plan The project aims to examine the internal and external environments that affect the success of Firefly restaurant and the need for changing its marketing strategy.
• Kenya, Its Tourist Attractions and Food Culture Kenya is one of the most beautiful African countries I have ever been. I am always thrilled to visit it. However, it has taken some time since I was there.
• Fast-Food Restaurant’s Capacity Increasing Options The fast-food restaurant is experiencing a booming business and looking for ways to increase its capacity to serve more customers. The management has come up with two options.
• Childhood Obesity Causes: Junk Food and Video Games The problem of “competitive foods and beverages” that are sold in schools outside the existing breakfast and lunch programs has been discussed for a while now.
• World Hunger and Food Distribution as Global Issue World hunger is a serious issue that affects the development of many countries, impairing the overall health of their populations and increasing child mortality.
• Food Donation and Food Safety: Environmental Health Food safety is often taken for granted, with most people relying on basic practices and following essential hygiene standards without giving a second thought.
• Effects of Climate Variability on Water Resources, Food Security, and Human Health Evaluating the effects of climate variability on water, food, and health will help identify the areas for improvement and offer solutions to current environmental challenges.
• The Issue of Food and Water Security The global issue for the analysis is food and water security. This is a topical problem nowadays, especially in light of climate change and population growth.

Do you want to write a paper on the latest advancements in food science and technology? Here are some current food-related research topics to discuss:

• Potential health benefits of plant-based diets.
• Nanotechnology in food packaging.
• The application of 3D printing in the food industry.
• The benefits of bioprocessing of food waste.
• The impact of fermented foods on gut health.
• Current techniques for clean meat production.
• Food traceability: why does it matter?
• Alternative sweeteners as a sugar reduction strategy.
• Emerging trends in food packaging materials.
• The use of robotics in the food industry.
• Nutrients in Different Food Groups The essay explains the variety of nutrients in different food groups, the reasons for these variations, and the health benefits associated with the nutrients.
• Food Insecurity in the United States Food insecurity is one of the most pressing global problems that is also relevant for the United States today.
• Food and Cultural Appropriation Article by Cheung The article Cultural Appropriation by Helier Cheung focuses on the case of Lucky Lee restaurant, which started the discussion about the cultural appropriation of food.
• Food and Agriculture of Ancient Greece The concepts of agriculture and cuisine both have a deep connection to Greek history, culture, development, and social trends.
• Fortified and Aromatic Wines and Accompanying Food Fortified wines are added with alcohol, and the taste of aromatic wines is strengthened by adding flowers, spices, and herbs.
• Fast-Food Expansion Strategy for Indian Market With the increasing globalization of the world economy and the fast-food industry, in particular, major fast-food chains continuously seek new markets to expand their operations.
• Food Allergies and Eating Disorders Along with food allergies, mental health disorders are widely spread diseases. Eating disorders, such as anorexia, bulimia nervosa, and binge eating, are common among young women.
• Personal Response About the Documentary “Food Inc.” The documentary, “Food Inc.”, argues that the production of today’s food choices is solely profit-based and that there is insufficient government regulation on agriculture.
• A 3-Day Diet Analysis With the USDA Food Pyramid According to Willett and Skerrett (2005), the USDA Pyramid turns out to be one of the most recognizable systems in American society.
• The Food Chain: Groups and Functions Producers, consumers, and decomposers are the three groups of organisms that comprise a food chain in an ecosystem.
• Fast Foods Lead to Fast Death: Informative Speech The fast-food industry has expanded at a rapid pace during the past half-century. The consequence has been the rapid expansion of the nation’s collective waistline.
• Business Within Society: Food Truck The business in this instance is a food truck that specializes in selling affordable yet clean meals to various workers in and around.
• Indian Culture and Food in the Raaga Restaurant Before visiting Raaga, a restaurant of Indian cuisine, I tried to consider what I knew about this culture and whether I would eat what I would be served.
• Global Food Supplies, Overpopulation and Pollution The essay explores the problem of the threats to global food supplies and presents solutions and a critique of their effectiveness in alleviating this challenge.
• Costly Healthy Food and State Policies The paper explains a problem of high prices for healthy food giving causes and outcomes, describing relations of costly healthy food and state policy and offering solutions.
• Eco-Friendly Packaging Design for Food and Drinks The paper will focus on the issues of eco-friendly packaging. The topic will be narrowed to the food industry, i.e. food and beverage production.
• How Canadian Government Could Improve Food Safety? The paper points out how the government can cooperate with other stakeholders in the food industry to improve the existing standards.
• Whole Foods Market’s Strategic Position and Goals Whole Foods Market is an American company specialized in foods without artificial hydrogenated fats, colors, flavors, and sweeteners.
• Slow Food Movement in USA The Slow Food movement started in the middle of 1980s by C. Petrini as a protest against the fast food industry and the call for returning to the traditional healthy eating habits.
• Food Safety: A Policy Issue in Agriculture Today Food safety constitutes proper preparation, storage and preservation of all foods. Markets are increasingly calling for improvement in the quality and safety standards of food crops.
• Factors Influencing Food Choices and Their Impact on Health Many people have access to various food options, while some are limited to the highly available and affordable unhealthy food choices.
• Effects of Food-Medication Interplay on Recovery This paper examines the effects of food-medication interplay on recovery, the action that should have been taken, and the impact of gender on the situation.
• Powerade Food Myth Buster: Investigating Health Claims Powerade makes a statement on the bottle that it helps replenish four electrolytes lost in sweat. Powerade food myth buster aims to investigate its health claims from ingredients.
• Amazon and Whole Foods Merger This paper studies the contribution that the acquisition of Whole Foods Amazon has made and what barriers the organization had to face in this process.
• Foreign Market Entry of Electronic Food Delivery Service in Nigeria The purpose of this report is to discuss and analyze the establishment of an electronic, online-based food delivery service in Nigeria.
• Digitization in Improving the Food Supply Chain Technology plays an essential role in shaping the food markets by improving the affordability, productivity, and diversity of agricultural products.
• Sustainable Agriculture Against Food Insecurity The paper argues sustainable agriculture is one way to reduce food insecurity without harming the planet because the number of resources is currently decreasing.
• A Typical American Dinner Plate: Origins of Food A plate with tater tots (fried potatoes), chicken wings, spinach soup, and a piece of watermelon for dessert would qualify as ideal in any American household.
• How Do Fried Foods Affect Nutrition for Young Adults? An annotated bibliography on the topic how fried foods affect nutrition for young adults, the effect of television, the effect of dietary patterns on young adults’ health.
• The Use of Low Fat Food This short essay will demonstrate that many of the foods we are eating today are in reality not that low in fat as they claim.
• First in Show Pet Foods: Case Analysis First in Show Pet Foods is among the newest frozen dog food companies, which can be considered to be a first-mover in the given market.
• The Impact of Food Choices on the Economy and Environment I decided to research two food products: salmon fillet and orange juice. I will utilize the data collected to reflect upon how food choices can impact the economy and environment.
• Behavior-Based Safety in the Food Industry: DO IT Method The so-called DO IT method is useful when applied to jobs in the restaurant industry, leading to an improvement in the work behavior of employees.
• Food Safety Issues and Standards Food hygiene standards are perhaps the most important for any country to observe due to the damage which the food of poor quality may bring to the health of the population.
• “Fast Food Nation” the Book by Eric Schlosser In his book Fast Food Nation, Eric Schlosser argues that fast food has greatly influenced American society and culture.
• The Importance of Sustainable Development in the Food Retail Sector The United Nations Sustainable Development Goals are discussed from the perspective of their relevance to the Canadian business in general and the food retail sector in particular.
• McDonald’s Fast-Food Restaurant’s Analysis The management at McDonald’s would view the SWOT analysis as being partly exhaustive of the internal strengths and weaknesses of the company.
• Genetically Modified Food Safety and Benefits Today’s world faces a problem of the shortage of food supplies to feed its growing population. The adoption of GM foods can solve the problem of food shortage in several ways.
• Food Chain: Ricotta Cheese Production The choice was made in favor of Ricotta cheese, because it makes the basis for and is added to a range of products, such as cheesecakes, cookies, pancakes, pizza.
• Healthy Food in U.S. Schools The main reason for choosing this topic is the need to establish the reasons why young people in schools are provided with unhealthy food that have negative health effects.

If you’re looking for persuasive topics about food to talk about, here are some suggestions for you:

• The benefits of eating organic foods.
• Fast food advertising to children should be banned.
• Food waste reduction is everyone’s responsibility.
• The importance of clear and informative food labels.
• The need for stricter regulation of junk food sales in schools.
• Why should the government impose a soda tax?
• The role of food companies in addressing childhood obesity.
• The impact of social media on eating behaviors.
• Home cooking is essential for health and family bonding.
• The role of food companies in addressing food allergies.
• Food and Drink Industry’s Innovation and Barriers
• Nutrition, Healthy Food Choice, and Nutritional Value of Fast Foods
• Hazard Analysis in Food Safety
• Food-Borne Salmonella Epidemiologic Triad
• Food Insecurity’s Causes and Implications
• Researching Food Service in Hospital
• The Importance of Nutritional Labeling on Packaged Food
• Organic Food Purchases Among Customers of Different Ages
• Logistics Network of the Food and Beverage Production Industry
• Genetically Modified Foods: How Safe are they?
• Halal Food in Other Religions
• Fast Food Chain Locations, Non-Chain Restaurants and Bars
• Competition in the Australian Food Industry: Case Analysis
• Genetic Engineering in Food and Freshwater Issues
• Food and Drug Administration History
• The Case of Salesforce and Wegmans Food Market
• Sociology of Food and Eating
• Food & Beverage Companies’ Input to Global Food Consumption
• Biofoam: The Snack Food That’s Packing America
• Food Policy Action and Food Security Legislation
• Drug-Drug and Food-Drug Interactions
• Packaging in Marketing, Food Safety, Environment
• Pizza as One of the Most Famous Food in London
• The Food Truck Business Models Development
• Scientific Approach to Food Safety at Home
• Food Behaviors Among Mexicans and South Americans
• Buffalo Skies Aki Forest Food Sovereignty Pilot Project
• Food and Water Security as Globalization Issues
• Discussion of Food Security Technologies
• Whole Foods: An Organizational Needs Analysis
• Food and Beverage Plan: The COVID-19 Pandemic Influence
• Food Poisoning Case at Air China Flight
• Fast-Food Marketing and Children’s Fast-Food Consumption
• Fast-Food Industry’s Influences on Children
• Soul Food: An Original American Art Form
• Teens ‘Especially Vulnerable’ to Junk Food Advertising
• The Importance of Variability in the Food Industry
• Schieffelin: Rainforest Environment and the Kaluli Food Production
• Advantages of Using Genetically Modified Foods
• Visual Communication. Natural Food Packaging Colors
• Food Safety in the Commercial Industry
• Proposal for Lowering the Intake of High-Calorie Food
• Organizational Design Factors in the Food Industry
• Nature’s Best Pet Food Brand’s Target Market
• Food Ads Ban for Childhood Obesity Prevention
• Food: National Identity and Cultural Difference
• Food Allergies and Obesity
• Genetically Modified Foods and Their Impact on Human Health
• Canada’s Food Guide Discussion
• The American Diet Influenced by Fast Food Ads
• The Meat Inspection and Food Safety Issues
• Food Deserts’ Impact on Children
• Food Deserts Control in the United States
• The Salmonella Bacterium as a Food Borne Illness Pathogen
• The Omnivore’s Dilemma Regarding Sources of Food
• Improper Food Handling Practices in Kansas City Restaurant
• Food Sustainability Assessment
• The Age of “Nutritionism”: In Defense of Food by Michael Pollan
• The Food Insecurity Issue and Methods of Solving
• Food Ingredients: Molecular Reactions
• Food Preparation in Upper Paleolithic Ohalo II
• Agriculture, Water, and Food Security in Tanzania
• Food, Inc., Produced by Kenner Review
• Jewish Dietary Patterns: Kosher Food and New Meat
• Improper Food Handling Practices in Kansas City
• The Lack of Food Safety in Kansas City, Missouri
• Food Poisoning Caused by Staphylococcus Aureus
• The Reaction to the “Food, Inc.” Documentary
• Food Insecurity Health Issue: How to Mitigate It
• Food Habits and Acculturation of Immigrants
• Discussion: Whole Foods ‘Teaming Up’
• The Challenges in Food Supply Chain During COVID-19
• Nike, Whole Foods, and Mcdonald’s: The Use of Information Systems
• Food Insecurity and Associated Environmental Issues in Sub-Saharan Africa
• Food Industry: The Safety Issues
• Food Insecurity in New York City
• Agriculture-Led Food Crops and Cash Crops in Tanzania
• Food Security: Environmental Health and Preventive Medicine
• Protecting Ourselves from Food Article by Sherman & Flaxman
• Food Deserts and Related Challenges
• The Baby Food Shortage: Public Service Announcement
• Examining Solutions for Mitigating the Food and Water Security Issue
• Restricting the Volume of Sale of Fast Foods and Genetically Modified Foods
• Agriculture and Food Safety in the United States
• Expanding Access to Food Interview Plan
• Liability of Death from Food Poisoning
• Food Labeling Affecting Sustainable Food Choices
• Behavioral Reasoning Perspectives on Organic Food Purchase
• Analysis of Freeman’s Promotion of Junk Food
• Morals and Using Animals for Food
• Evaluation of Articles on Food and Water Security
• Food Administration on Sustainable Palm Oil
• Food Cost Issues in the Hospital
• Issues of Obesity and Food Addiction
• Global Societal Issue: Food and Water Security
• Addressing Food Insecurity in Wyandotte County
• “Can You Be Addicted to Food?”: A New Problem Faced by North Americans
• The Connection Between Food Allergies and Gut Microbiome
• Food Facility Design: Sustainable Kitchen for Delight Restaurant
• Successful Institutional Food Management & Delivery Systems
• Trade Peculiarities in Food and Agriculture
• The Discrepancies in Unhealthy Food Advertising: Hispanic and Black Consumers
• The Biofuel and Food Industry Connection
• Climate Change and Food Production Cycle
• “Societal Control” Over Food and Weight Gain
• Discussion of Freedman’s Article “How Junk Food Can End Obesity”
• Food Deprivation in the United States
• “Fast Food Nation”: The Development of the Food Industry in the USA
• The Connection Between Food Choices, Identity, and Nationalism
• Healthy Food for Learning Achievements in School
• Introduction to Food: Macromolecules Analysis
• Discussion of Food Foraging History
• Botulism Prevention and Food Security Approaches
• Should Food Manufacturers Label All GMOs?
• Donating Restaurant Food to Poor People in Peru
• “Food Stamped” and Its Main Shortcomings
• Proper Food Rotation Overview
• Whole Foods Company’s Product Marketing in France
• The Food and Drug Administration (FDA) and Globalization
• Supply Chain Strategy for the Foods and Drinks Sector
• Food Deserts and Their Impact on Local Communities
• Introduction and Politics of Food Discussion
• Food Security: Global Health Issue Comparison
• Are Food Manufactures Killing Us?
• A Community Mobile Food Truck to Serve Disadvantaged Children’s Needs
• White-Collar Crimes: Unsafe Food
• The Class About Nutrition to Real Life Situations When Making Food Choices
• Impacts of Climate Change on Agriculture and Food
• Food Supplements in Preventing Long-Term Illnesses
• A Plan for Receiving and Handling of Food Products Based on HACCP
• Quality of Food Served to Children
• Food, Health and Environment Relations
• The Home Food Environment and Obesity-Promoting Eating Behaviours
• The Effects of Food on ADHD
• Genetically Modified Organisms in Human Food
• Eating Fast Food and Obesity Correlation Analysis
• Nursing: Issue of Obesity, Impact of Food
• When Food Costs More Than It Is Supposed To
• Federal Food, Drug, and Cosmetic Act Amendment
• American Food Industry in the “Food, Inc.” Movie
• Obesity Treatment – More Than Food
• Nurse-Led Program on Food Safety Problem
• Nitrates and Nitrites in Food
• Neighborhood Deprivation and Exposure to Fast Food in a Large Rural Area
• Bacteria That Cause Food Toxicity
• “The Food Matters” by James Colquhoun
• “The Future of Food” produced by Catherine Lynn Butler
• Comfort Food as a Quarantine Trend
• Food Consumption: Enjoyment and Ethics
• Reducing Food Packaging Litter in Ireland
• Food Insecurity Assessment in Miami
• TQM, Six Sigma and Product Liability in Perishable Food Industry
• Food Labeling and Concordia University’s Food Sphere
• The Downtown Rideau Area: Food Segway Tours
• The History of Soul Food Cuisine in the United States
• The Words on Your Plate: Analysis of the Food Words
• Expanding Ultima Foods in China
• The Actual and Budgeted Food Costs
• Escherichia Coli Infection: Preventing Food Borne Illness
• Food and Wine Pairing Menu
• National Food Policy Guaranteeing Healthy Food Marketing
• Food Festival Event for Westboro Residents
• Analysis of Nutrition and Food Studies
• Modeling Sustainable Food Systems
• Macronutrients Consumption: The Best Food Sources
• “Women, Food, and Learning” by Claudia Setzer
• Food Additives Use in Agriculture in the United States
• The Origins of the Soul Food and Barbeque in the USA
• Food and Sustainable Environmental Issues in Campus
• 2019 Brooklyn Crush Wine & Artisanal Food Festival
• America Express Charity Food Overview
• Food, Body, and Weight Issues Exploration and Family Dynamics in Ireland
• Is Fast Food Really Harmful and Can It Be Healthy?
• The Current American Food Situation Influenced by the Immigrant Farmers
• Traditional Lakota Food: Buffalo
• Organic Foods Issue of “In Defense of Food” by Michael Pollan
• Working in a Food Pantry
• Testing Food Service Employees: Policy Assessment
• How Tesco a Leading Food Retailer Globally
• How the Fast Food Industry Has Changed the Environment and the Health of American Society?
• Food Habits and Dietary Practices: Honey as Food
• Climate Change and Its Potential Impact on Agriculture and Food Supply
• Eric Schlosser’s “Fast Food Nation”
• White Thinking Hat Fast Food: Overview
• Genetically Modified Food as a Current Issue
• The Fast Food Restaurants History in the United States
• Fast Food Nation: Business Analysis
• Delectability of Foods Within the Context of Children
• Concerns Regarding Genetically Modified Food
• UK Business Sourcing Extensive Food Materials from Greece
• Time and Food: Chrononutrition & Night Eating
• Obesity Caused by Fast-Food as a Nursing Practice Issue
• Food and Drug Administration – Regulatory Agency
• Do Marketers Condition Us to Buy More Junk Food?
• Bologna-Surface Bacterial Analysis: Bacterial Contamination on Two Food Contact Surfaces
• Food Insecurity Intervention and Its Effectiveness
• Food Company Managing Business Activities
• Granite City Food & Brewery Company’s Analysis
• Global Food Security: UN Speech
• Australian Consumers Strategies to Reduce Food Waste
• Waste, Food and Transportation: Sustainable Development
• Food Stamps: Rationale for Tightened Conditions
• Granite City Food & Brewery Company’s Environment
• Granite City Food & Brewery Company’s Market Capitalization
• Food Labeling Changes in the United States
• Start Up Company: Genetically Modified Foods in China
• Granite City Food & Brewery Company’s Value Chain
• The Currency Devaluation Concept in the Food Industry
• Food Choices in Food Deserts: Sociological Analysis
• Healthy and Nutritious Food for Young Children
• Food in Reducing Risks and Improving Health
• Food and Drug Administration Fast-Track Approval
• Dietary Laws and Food Products for Health
• Fast Food as a Cause of Obesity in the US and World
• Labeling Food With Genetically Modified Organisms
• Ethical Eating in Daily Food Practices
• Food Diversion as a Type-2 Diabetes Treatment
• Food Producing Company and Its Key Processes
• Saddle Creek Corporation: Food Company Analysis
• IES Lean Systems Ltd. in the Food Industry
• Food for the Working-class Americans
• Supply Chain Management in the Food Industry
• Fast Food and Obesity Link – Nutrition
• In Defense of Food by Michael Pollan
• Food Science and Technology of Genetic Modification
• Food Across Cultures: Asida (Jamza) Meal Project
• Food in the 20th Centure
• Nutrition and Food Security within the Aboriginal and Remote Communities of Australia
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StudyCorgi. (2021, September 9). 449 Food Essay Topics & Research Questions to Write about. https://studycorgi.com/ideas/food-essay-topics/

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StudyCorgi . "449 Food Essay Topics & Research Questions to Write about." September 9, 2021. https://studycorgi.com/ideas/food-essay-topics/.

StudyCorgi . 2021. "449 Food Essay Topics & Research Questions to Write about." September 9, 2021. https://studycorgi.com/ideas/food-essay-topics/.

These essay examples and topics on Food were carefully selected by the StudyCorgi editorial team. They meet our highest standards in terms of grammar, punctuation, style, and fact accuracy. Please ensure you properly reference the materials if you’re using them to write your assignment.

This essay topic collection was updated on January 22, 2024 .

Food Preparation: Why It’s So Important To Properly Prep Food

Food apart from clothing and housing is one of the basic human needs. Our bodies need food to function properly. The food provides nutrients to the body to grow, develop, and survive. Food preparation involves procuring food in its natural & native form and cooking it to enhance its flavors. It is very important to prepare food in the right way as food can become a feeding ground or, as some say, a playing ground for microbes to grow and spoil it when handled incorrectly. If the right measures are not taken, when handling preparing, cooking, or storing the food, it can lead to food spoilage or poisoning, and most of the time, the spoilage is not visible to the naked eye. This food, when consumed, can be harmful to the body, causing food-borne illness and diseases.

With various lifestyle factors, eating out has become an eternal part of everyone’s life. Most customers would visit a restaurant by trusting the food prepared, and as a responsible food business owner, it is essential that the food served to customers is prepared properly. Food business practice owners and operators must follow best food production and hygiene practices to prevent food-borne illnesses . The spoilage can occur at any stage, right from the point of procurement to the point it is served to the customer.

General rules for pre – Food Preparation

Procurement.

During food procurement, the different ingredients are handled by many people, right from vendors selling the raw food items to the one at the commercial kitchen who cooks the food. This makes the raw material subject to many germs that can cause allergies and stomach issues to those who are consuming it. This is why it’s important to scrutinize the received food item. If found in rot or spoiled form, visibly discolored, the receiving department should not accept them. Common indicators of food spoilage would be:

• Vegetables not feeling firm
• Cheese showing different color hue
• Meat product having a strong off smell and odors.

Washing Foods and Hand

Once food products reach the kitchen for preparation, food handlers must ensure that they wash their hands before touching the food. Washing and drying hands thoroughly is an essential food preparation protocol to get rid of germs and invisible viruses that are unsafe for health. It is also important to wash the hands after touching the raw materials. Additionally, kitchen surfaces, chopping boards, knives, and any other cooking equipment or clothes that may come in contact with the food directly or indirectly are also clean. Both personal hygiene and kitchen hygiene are of utmost importance for the proper preparation of the food.

Ensure food products are cleaned and washed well to remove dust, bacteria, pesticide remains, and chemicals. To prevent any kind of cross-contamination, wash and store poultry products separately. Meats, seafood, and dairy products, all fruits and veggies are prone to contamination due to viruses and toxins, which can cause food-borne allergies. 

Again as a basic rule, never store fresh produce with farm produce or seafood. Use separate utensils and other kitchen equipment to prevent cross-contamination.

Recommended: Five common foodborne illnesses caused by improper food handling

Cooking Temperatures & Storage

It is essential to keep meat products, dairy, seafood, and vegetables all in separate storage sections to prevent cross-contamination. Cold storage and deep freezers, walk-in chillers should have the right temperature. Cooking should be carried in the right temperatures with hot food to be served hot and cold food to be served cold. 

Also, storage temperatures should be kept in mind while storing the food items. Food items should have appropriate labels clearly showing the receipt date and must be stored in temperature-controlled environments. The requisite staff must have complete knowledge. This will prevent the growth and spread of harmful bacteria which cause food poisoning. When food is not stored at the correct temperature, it leads to the growth and spread of bacteria which in turn cause stomach infections and food poisonings. To lower the risks of food poisoning and food allergies. It is important that food is prepared and stored according to their respective temperatures.

Avoid Cross-Contamination

Cross-contamination occurs when the bacteria or germs pass from one food onto another. Cross-contamination mainly occurs when the raw foods are not separated properly. To prevent cross-contamination, separate chopping boards, slicers, knives, and cooking utensils should be in place for the different food types. Never mix raw and uncooked food with cooked or ready-to-eat food. Also, all the packaging materials should be thrown right after the meat or fish products are taken out. As a standard rule, no packaging material should be reused as this can cause cross-contamination and cause food spoilage.

Avoid Food-Borne Illness

If the food is not properly prepared, it leads to cross-contamination and food-borne illnesses. To prevent food-borne illness, it is imperative that the chef and the assisting team members use sterilized utensils or those cleaned using correct cleaning solutions. Sanitization of utensils with boiled water or a chlorine-based solution should be a regular practice in cooking areas. A proper cleaning routine should be carried out to keep the crawling and flying insects at bay to prevent food contamination.  

Wrapping Up

It is imperative that at every stage of food preparation, hygiene rules are followed to eliminate cross-contamination. Right from the stage of procurement, ensure that each food type is placed separately, stored in separate walk-in freezers. Or refrigerators based on their temperatures and prepared in different utensils. These basic principles will ensure that the food is prepared correctly and served well to the clients. Also, you can join the Utah food certification course Where you get to learn every stage of food preparation.

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IELTS Writing Task 2/ Essay Topics with sample answer.

Ielts writing task 2 sample 2 - nowadays food has become easier to prepare, ielts writing task 2/ ielts essay:, nowadays food has become easier to prepare. has this change improved the way people live, idea generation for this ielts essay:.

• Having more spare time for other activities, like entertainment.
• Control their diet by the calculation of calorie being used by appliances.
• Decreasing the rate of danger. The rate of explosions has been decreased by using new appliances.
• People are able to prepare their food at their workplace or study by using appliances like microwave ovens, rice cookers, coffee makers etc.
• Fresher products are more available thanks to the new technology of freezing.
• It saves time and people can get involved in more important tasks.
• Dependency on fast food shops and restaurant could be avoided.
• Saves the logs and woods needed to cook in the past time.
• It has reduced the workload for housewives and cooks.
• It is possible to cook a variety of foods with the help of the latest technological devices.
• Higher fat, salt, and less fibre applied to processed foods or fast foods have increased the risk of obesity, hypertension, and cardiovascular diseases.
• Probable hazardous consequences of microwave radiation on humans’ health.
• Eating more meat products has increased the risk of cancer.
• Meals have become less tasteless compared to the traditional ones (GM foods).
• These latest home appliances for cooking consume electricity.
• Using juice instead of fruit has led people to intake insufficient vitamins and minerals.
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But we should not forget that food has become less tasty than the past. They are not as much hygienic as they used to be and fast foods are making an obese generation with lots of health complication.

Hey guys! thanks! I am preparing for TOEFL examination. Please give me some ideas to improve my writing skill. Thank you in advance.

I am planning to take IELTS exam in a sh[quote name="Saraboji"]I am planning to take IELTS exam in a short period, GT versions still, the words are not coming to write in my mind. Please suggest the easiest way to write the exam.

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Safe Food Preparation

At a glance.

We looked at the beliefs of workers and managers about what makes it easier or harder for them to do seven safe food handling practices: washing hands, preventing food contamination, using gloves, cooking food to the right temperature, keeping heated food hot, keeping cooled food cold, and reheating food to the right temperature. Learn what we found makes it easier or harder for restaurant workers do these practices.

Key takeaways

These results can be used to guide future research in this area. For example, future research might focus on finding which factors have the greatest effect on food safety.

These results can guide restaurants in their attempts to improve food safety. For example, managers could review their kitchen practices and find problems with food safety in their restaurants. They could also talk to food workers and find what problems stop them from handling food safely. Managers can then try to fix these problems.

Food safety programs could try to better understand factors that affect food safety in restaurants in their areas. They could then try to help restaurants fix those factors.

Why this is important

Most foodborne illness outbreaks linked to restaurants are related to unsafe food handling by workers. Studies have shown that food workers often do not handle food safely. To improve worker practices, we need to know the factors that affect those practices.

What we learned

Workers identified many factors linked to each of the seven food handling practices. Workers named some factors across several practices:

• Time pressure. Time pressure caused by high volume of business or poor staffing made it hard to do all seven safe food handling practices.
• Easy-access sinks and enough soap and gloves encourage hand washing and glove use.
• Multiple color-coded cutting boards and separate work areas for different foods helped prevent the spread of germs.
• Multiple thermometers helped with proper holding, reheating, and cooling.
• Well-maintained equipment helped with proper holding, reheating, and cooling.
• Certain kinds of equipment helped with proper holding, reheating, and cooling.
• Not having enough workspace made it hard to do proper cooling and holding.
• Management and coworkers. Workers said they were more likely to safely handle food when managers and coworkers stressed food safety.
• Negative consequences. Workers were more likely to safely handle food when they knew that not doing so would lead to negative consequences.
• Food safety education and training. Education and training are important to food safety. Several workers said it was also important to teach workers why they should engage in safe food practices.
• Restaurant procedures. Restaurant procedures encouraged food safety. These include recording when workers wash their hands and take food temperatures.

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Journal article this plain language summary is based on

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Restaurant practices and policies can increase or decrease risk of outbreaks

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Essay on My Favorite Food: A Comprehensive Guide

Writing an essay about your favorite food is a delightful task that allows you to express your passion for a culinary delight while honing your writing skills. In this comprehensive guide, we'll walk you through the process of crafting a compelling essay that not only highlights your love for a particular dish but also engages your readers. So, get ready to savor the journey of writing an essay on your favorite food Essay on My Favorite Food: Tips to Write a Top-Notch Paper !

Choosing the Perfect Dish

When it comes to writing an essay on your favorite food, the first step is selecting the perfect dish to write about. Think about the meals that make your taste buds dance with joy. Is it your grandmother's homemade lasagna or the spicy street tacos from your last vacation? Choose a dish that holds a special place in your heart.

Creating a Mouthwatering Introduction

Your essay's introduction is the appetizer that sets the tone for the entire piece. Begin with a captivating hook that entices your readers to continue. You can use an interesting food-related anecdote or a thought-provoking quote. Then, introduce your favorite food and explain why it holds such significance to you.

Building a Flavorful Body

The main body of your essay is where you dive deep into the flavors and experiences associated with your favorite food. Describe the dish in detail - its appearance, aroma, taste, and texture. Share personal anecdotes or memories related to this dish. Discuss how it makes you feel and why it stands out among all the meals you've ever had.

Dos and Don'ts

To ensure your essay on your favorite food is as delectable as the dish itself, here are some dos and don'ts to keep in mind:

• Do use descriptive language to paint a vivid picture of your favorite food.
• Do share personal experiences and memories associated with the dish.
• Do engage your readers' senses by describing the aroma, taste, and texture.
• Do convey your passion and enthusiasm for the food.
• Don't provide a generic or bland description of the food.
• Don't forget to proofread and edit your essay for clarity and coherence.
• Don't make it too lengthy; keep your essay concise and focused.

Q: How long should my essay be?

Your essay should be around 1500 words, providing enough depth without overwhelming the reader.

Q: Can I write about multiple favorite foods?

It's best to focus on one favorite food to maintain a clear and concise narrative.

Q: Should I include a recipe in my essay?

While it's not necessary, you can include a brief recipe if it adds value to your story.

Final Thoughts

Writing an essay on your favorite food is not just an academic exercise; it's a way to share a piece of your soul through the lens of your taste buds. Make it flavorful, engaging, and heartfelt. With this guide, you're well-equipped to craft a mouthwatering essay that leaves your readers craving both your words and the delicious dish you've described.

Useful Resources:  https://londonproofreaders.co.uk/essay-proofreading-service/

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Food Preparation Process Essays

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My Favorite Food Essay

500 words essay on my favorite food.

In order to perform well in life, our body needs energy. We get this energy from the food we eat. Without food, there will be no life. In today’s world, there are so many dishes available worldwide. Food comes in a wide variety all around the world. Dosa, Paneer, Naan, Chapati, Biryani, and more Indian delicacies are available. We are also offered western cuisines such as noodles, pasta, burgers, fries, pizzas and more dominating the food industry. In my favourite food essay, I will tell you about the food I like eating the most.

My Favorite Food

As the world is advancing day by day, it is becoming easier to get access to many kinds of food at our doorstep. Every day, we all want to consume great and delicious cuisine. There are many different varieties of food accessible all throughout the world. We all like different foods, however, my personal favourite is burgers. I have eaten many cuisines but my favourite food is definitely a burger. I cannot resist myself when it comes to burgers.

Burgers are one of the most convenient and easiest foods to eat on the fly when we’re in a hurry. We can have a burger at any time of day, whether it’s breakfast, lunch, or supper, and maybe some fries and a Coke to go with it. Many restaurants are well-known for making their speciality burgers in a particular style. Preparation changes from one establishment to the next. But what exactly makes a burger taste so good? They will taste vary depending on where you go, but they are all built the same. It is made up of a bun, a ground meat patty, and various toppings like cheese, onion slices, lettuce, and other sauces.

They are so soft yet crunchy, fresh and juicy that I love eating them. Even though there are many kinds of burgers, my favourite one is a chicken burger. The chicken patty gives the burger a juicy taste and it tingles my taste buds every time I eat it. I can already smell and taste it in my mouth as soon as I walked inside McDonald’s or any other restaurant that serves chicken burgers. As soon as I take a huge mouthful of it, I forget about any problems or troubles that are going on in the outer world and concentrate my entire concentration just on my chicken burger.

I love eating a burger which is filled with cheese and vegetables . The more vegetables you add, the better it tastes. My personal favourite is lettuce. It gives the burger the right amount of freshness and crunchiness.

I always eat my burger with ketchup. Most importantly, the thing I love about eating burgers is that I get to eat French fries along with them. They work as a great side to the dish and also make my stomach full.

Even though I liked eating a burger from a famous fast food joint, nothing beats the chicken burger my mother makes at home. She prepares everything from scratch, even the burger. Thus, it is extremely fresh and healthy too.

I know and feel that burgers have the great flavour and taste that would make anyone’s stomach pleased after a long day of work. I can tell by the reactions on people’s faces when they order their preferred burger variant. Overall, I don’t believe any other fast food will taste as good as a chicken burger. It’s just difficult to think that something will triumph in the future. As a result, I consider my favourite dish to be the best ever created.

A Great Variety

Perhaps the great thing about burgers is the great variety they offer. It has options for all people, who prefer vegetarian, non-vegetarian and even vegans. Thus, you can select the patty of your burger and dive right in.

There are a large number of burger joints being started in every corner of the city, each serving a variety of their own specialised and self-curated recipes. Burgers that are health-friendly and a go-to with a diet are also being introduced by these newly upcoming burger places. There are a lot many burger cafes that give their customers the choice to create their own burgers by providing them with a choice between patties, fillings, veggies, sauces as well as the number of burger layers they want.

Even though my personal favourite is a chicken burger, I also enjoy eating cheeseburgers and vegetable burgers. For me, all burgers taste delicious. Whenever we go out to eat with friends , I always order a burger.

My friends who do not eat non-vegetarian also eat burgers thanks to the great variety it offers. When we order food at home, we make sure to offer all kinds of burgers from cheeseburgers to chicken burgers, so that we get a taste of everything in our meal. Thus, I love burgers and their great variety makes it better.

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Conclusion of My Favorite Food Essay

Even though my favourite food is a burger, I enjoy other foods as well like Pizza and Pasta. However, I feel when it comes to eating daily, nothing beats homemade food. The food we eat daily is what helps us gain energy. We cannot eat our favourite food daily as it will become boring then, but our staple food is something we enjoy eating on an everyday basis.

FAQ of My Favorite Food Essay

Question 1: Why do we need food?

Answer 1: We need food because it provides nutrients, energy for activity, growth. Similarly, all functions of the body like breathing, digesting food, and keeping warm are made possible because of food. It also helps in keeping our immune system healthy.

Question 2: Should you eat your favourite food all the time?

Answer 2: No, never. Favourite foods are meant to be enjoyed when there is any special occasion, or when you are tired of your regular homemade food. Eating too much of your favourite food will make your taste buds adjust to it and eventually, it will not remain our favourite. Excess of anything is bad and the same goes for our favourite food. Thus, we must eat it occasionally so that it remains our favourite.

Question 3: Is fast food healthy? Should we not consume fast food at all?

Answer 3: Fast food is often high in calories, sodium, and harmful fat, with one meal frequently providing enough for a whole day. It is also deficient in nutrients and nearly devoid of fruit, vegetables, and fibre. That doesn’t mean you should completely avoid fast food. It is feasible to eat fast food without jeopardising your healthy diet. Take advantage of the nutritious side dishes available at many fast-food places. Look for meals that include lean proteins, vegetables, and fibre, and avoid anything that is supersized.

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