Essay Fa Food Analysis

2925 Words Oct 26th, 2012 12 Pages
Food and Culture
Chapter 1

Food and Culture, Kittler & Sucher, 4th
Edition, ©2004

Feeding and Eating
• Food
– Any substance that provides the nutrients necessary to maintain life and growth when ingested • When animals feed The repeatedly consume those foods necessary for their well-being – Do so in a familiar manner at each feeding

• Human do not feed, they eat
Food and Culture, Kittler & Sucher, 4th
Edition, ©2004

Feeding and Eating Differences
• Eating is distinguished from feeding by the way in which humans use food
• Humans not only gather and hunt food
– Humans cultivate plants and raise livestock

• Certain foods are regularly available to a group – This Leads to development of specific food
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possibly fatal

• This dilemma, the need to experiment combined with the need for conservatism, is known as the Omnivores Paradox
Food and Culture, Kittler & Sucher, 4th
Edition, ©2004

Results
• Two opposing psychological impulses regarding diet
– Attraction to new foods
– Preference for familiar foods

Food and Culture, Kittler & Sucher, 4th
Edition, ©2004

Food Habits
• Food habits developed by a group provide a framework that reduces anxiety produced by the opposing desires
• Rules about:





Which foods are edible
How they are procured and cooked safely
How they should taste
When they should be consumed

• Provides guidelines for experimentation (based on previous experience) and conservatism through ritual and repetition
Food and Culture, Kittler & Sucher, 4th
Edition, ©2004

Bottom Line
• In order for the human species to survive, foods (diets, cuisines) must provide all the essential nutrients

Food and Culture, Kittler & Sucher, 4th
Edition, ©2004

Self-identity and Self-expression
• The choice of which foods to eat is also influenced by the psychological concept of incorporation of food
– Consumption is understood to equal conversion of food and its nutrients into a human body

• Incorporation is not only physical but associative as well
– It is the physical properties of a food that are expressed through incorporation
– “You are what you eat”
Food and Culture, Kittler & Sucher, 4th
Edition,

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