Anthropology of Food

There are many fascinating occupations. For me one of the most interesting is that of Anthony Bourdain – author, chef, and culinary and cultural adventurer. He travels the world, meet cultures, and discovers food. Now, that’s my kind of work. If anyone considers it that.

I grew up in a grocery store with a partially balanced diet of seasonal fruits the O’s (Cherrios, Spaghetti-Os, and Oreos). I often wondered about food and less often than not the history of food. Where do things come from? How were they discovered? Why are things are considered delicacies in certain cultures and downright taboo in others. (For example, animals and organ meats.)

I discovered a online journal called the Anthropology of Food “dedicated to the social sciences of food. [It’s] an open access bilingual academic journal in French (predominantly) and English… and published by a network of European academic researchers sharing a common intellectual interest in the field of social sciences and food.” There’s much to discover as well as a chance to brush-up on your French. Here’s an excerpt from Crispy in the French breakfast.

“Breakfast as we know it has not always existed. Its history begins in the XVIIIth century when the custom of drinking coffee and coffee with milk served with toast, spread in the cities. The French term petit déjeuner was coined at the end of the nineteenth century when the current three meals pattern was set up. A campaign for the reform of breakfast was outlined to promote different types of abundant and balanced breakfasts, especially the combination of cereals and fruits.”