food culture

The development of food culture

While it was still the primary goal of hunters and gatherers to survive through more or less regular food intake in early history, later generations discovered that food gained in flavor through special preparation. New techniques of preservation, the handling of herbs and spices, the emergence of table manners and eating rituals are just a few milestones on the way to our today's food culture.

Countless different food cultures

Food culture can be very different from region to region, which we discover again and again when traveling to distant countries.

Other factors, such as religious affiliation, can also play a major role. As a rule, families as the smallest, but probably the most important, unit develop a familiar food culture.

The food culture of the family

At an early age, it is shaped what a child will like to eat later and what he categorically refuses. Also rituals around the food are already internalized in early childhood. By birth, a child gradually takes over the family food culture. Emotions play a big role here. Special flavors or certain foods are associated with positive childhood memories such as security, well-being and security. Others may arouse aversions because they are associated with unpleasant emotions.

In this phase, children learn about the importance of eating and drinking. They either develop into a "connoisseur" who perceives the food with all their senses, or to a "rocker" who regards food as a necessary evil.

In which direction the tendency is, depends on numerous factors:

  • Which foods and meals are selected?
  • How much time - both for the preparation and the consumption - is given for the meal?
  • Are the senses stimulated by getting to know different foods and new tastes?
  • Is there a certain table culture or rituals that give the food positive emotions?
  • Are there fixed meal times in the family where there is room for enjoyable food and conversation?

Are we missing the time for enjoyable food?

Some trends of today show that food is becoming less and less important. It is no longer eaten at fixed times, but rather when the schedule allows it. Although three main meals are still generally complied with, fixed mealtimes with the family become less common.

Often the food takes place alongside, z. B. while the TV is running or played on the computer. Our modern professional life often requires flexible scheduling. The effort for food preparation is decreasing, more finished products are being used and more and more people are eating out. The spontaneous hunger is satisfied in passing by fast food. The trend is towards the unified taste, which is determined by pizza, French fries and burgers.

Are we worried about the bad conscience?

More than half of all Germans have a few pups too much on their hips. For many, therefore, the bad conscience is constant companion when eating. As soon as the delicacy is eaten, the knowledge about the additional calories already alarms and spoils the fun of eating. Can one speak of pleasure?

For many, food becomes an inner conflict between angels and devils. While the devil is subject to all temptations, the angel constantly warns against too much sweets and too much fat.

Do you feel the same way? If one has finally come to give the little angel a little more ear and to restrain something, the little devil seems to be omnipresent and to perceive any vaguely scent of food. As food is fast to torture and enjoyable food can not be talked about.

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