Fa Food Analysis

2937 words - 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
...view middle of the document...

S. food group plans (pyramid and RDA)

• Other less explicit cultural categorizations are
used by members of each culture




Cultural super-foods
Prestige foods
Body image foods
Sympathetic/magic foods
Physiologic group foods
Food and Culture, Kittler & Sucher, 4th
Edition, ©2004

Core and Complimentary Food
Models
• Core foods typically include those staples that
are regularly included in a person’s diet
– Complex carbohydrates

• Secondary foods are those that are widely but
less frequently eaten
– Once a week or more but not daily

• Peripheral foods are eaten only sporadically
– Characteristic of individual food preference, not
cultural group habit
Food and Culture, Kittler & Sucher, 4th
Edition, ©2004

Core and Complimentary Food
Models (continued)
• In many cultures the core foods are
served with complementary items to
improve palatability
– Often combine to provide a nutritionally
adequate meal

• Changes in food behaviors happen most
often with peripheral foods
– Least often with core foods
Food and Culture, Kittler & Sucher, 4th
Edition, ©2004

Flavor Principles
• Significance of food flavor cannot be
underestimated
– Preparation and seasoning is second only to the
initial selection of ingredients in the development of
food habits

• It is the transformation of feeding into eating
• Foods demonstrate some variability due to
location and manipulation
– Soil makeup, weather, drainage and other
environmental factors
– Preparation for cooking, cooking and preservation
Food and Culture, Kittler & Sucher, 4th
Edition, ©2004

Flavor Principles (continued)
• Location and manipulation do not equal cuisine
– Food must be seasoned

• Several reasons why herbs and spices have
assumed an essential role in food habits



Improve palatability (salt)
Pleasure seeking (chilies)
Disguising taste of spoilage
Effective in preservation (antimicrobial effect)

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

Flavor Principles (continued)
• Seasonings can be used to classify cuisines
culturally
– Flavor principles typify the foods of ethnic
groups worldwide
•Asian Indian

•Japanese

•Brazilian

•Korean

•Chinese

•Mexican

•French

•Puerto Rico

•German

•Russian

•Greek

•Scandinavian

•Italian

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

Flavor Principles (continued)
• Broadly speaking meat and protein based
cuisines tend to be less seasoned
• It would be incorrect to assume that every
dish from each culture is flavored with its
characteristic seasoning combination
– Regional variation are especially prevalent

• Flavor principles are more a marker of a
culture’s cuisine than a doctrine
Food and Culture, Kittler & Sucher, 4th
Edition, ©2004

Meal Patterns and Meal Cycles
• What constitutes a meal and what elements are
involved
– The order of the elements in a meal
– The specific...

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