The discussions brought up in this chapter about not just the foods that people consume but also a look into the way in which foods are being eaten show the global diversity, as well as similarity of humans. We are a species that thrives on cultural structures and developments. On page 4, Mintz mentions Robertson Smith who studied the social aspect of eating, bringing up this concept of breaking bread. I found Lorna Marshall's description of the !Kung's eating style a really strong example of the social side to eating. I think it is really interesting to compare to our own society today and see in what ways social eating has developed. Marshall mentions that "the idea of eating alone and not sharing" made the !Kung "shriek with an uneasy laughter." In this hunter-gatherer community and lifestyle "breaking of bread" was wholly important, almost the fundamental purpose of eating besides nutritional survival itself.
It is interesting to put this in context of the Aggrandizer Hypothesis also, where the entire foundation of food production rested on the social desire to "feast" and build relationship with surrounding community groups. While yes, eating alone has transformed through the industrial revolution and the emergence of full day jobs at the office, eating alone is still viewed as awkward in many contexts. For example just a few years back, I would eat in the dining halls alone, I went whenever I had time and was hungry. Multiple times I received pitying looks and was asked if I wanted to sit among a group of (to me) perfect strangers. In this way, I believe eating is still very much a social experience.
The other part from this chapter that really stood out to me Audrey Richards account of the Southern Bantu people. This concept of a preferred starch and the preference for Ubwali as the one main and traditional dish of the Bemba, reminds me exactly of my experience with the Nepali people and their affinity for Dal Bhat. Just in the way that the Bemba feel as though they have not eaten without having eaten Ubwali, or "do not like to mix their foods" the Nepalese people do not like to mix up their diets, or go a day without Dal Bhat. Boiled or steamed white rice mounds plates in Nepal and is covered with a soupy lentil and vegetable mixture, acting similarly to the relish of the Bemba.
Coming back to this main topic of sugar now, it is fascinating the nutritional as well as social role that a single food product can have on lives globally. With a "human liking for sweetness" humans have maneuvered violent and corrupt ways to ensure the regularity of this once delicacy. Was it only colonialism and in turn slavery that allowed to sugar to become a global phenomenon or would our search for nutrition and a genetic predisposition from a survival standpoint have led us there eventually?
It is interesting to put this in context of the Aggrandizer Hypothesis also, where the entire foundation of food production rested on the social desire to "feast" and build relationship with surrounding community groups. While yes, eating alone has transformed through the industrial revolution and the emergence of full day jobs at the office, eating alone is still viewed as awkward in many contexts. For example just a few years back, I would eat in the dining halls alone, I went whenever I had time and was hungry. Multiple times I received pitying looks and was asked if I wanted to sit among a group of (to me) perfect strangers. In this way, I believe eating is still very much a social experience.
The other part from this chapter that really stood out to me Audrey Richards account of the Southern Bantu people. This concept of a preferred starch and the preference for Ubwali as the one main and traditional dish of the Bemba, reminds me exactly of my experience with the Nepali people and their affinity for Dal Bhat. Just in the way that the Bemba feel as though they have not eaten without having eaten Ubwali, or "do not like to mix their foods" the Nepalese people do not like to mix up their diets, or go a day without Dal Bhat. Boiled or steamed white rice mounds plates in Nepal and is covered with a soupy lentil and vegetable mixture, acting similarly to the relish of the Bemba.
Coming back to this main topic of sugar now, it is fascinating the nutritional as well as social role that a single food product can have on lives globally. With a "human liking for sweetness" humans have maneuvered violent and corrupt ways to ensure the regularity of this once delicacy. Was it only colonialism and in turn slavery that allowed to sugar to become a global phenomenon or would our search for nutrition and a genetic predisposition from a survival standpoint have led us there eventually?
Great discussion of several examples from the chapter and great reflections on food & sociality! The last question is key to this chapter and the book so let's make sure to revisit in class.
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