Among ingredients, cuisines, and affects: sociocultural aspects of a life dedicated to food
DOI:
https://doi.org/10.11606/issn.2596-3147.v2i1p251-273Keywords:
Food, Affects, Culinary, Memory, CommensalityAbstract
It can be said that to some extent all human beings are affected by food. Among different affinity intensities with food, there is a group that stands out for nurturing a more intense relationship with it: the cooks. Cooks can be seen as humans who walk their lives along with food and dedicate themselves to it daily. This joint journey is part of a historically constructed journey of life, made up of many moments of culinary experience, as well as several symbolic and cultural aspects that precede living the kitchen. In this sense, turning attention to sociocultural and symbolic issues that encompass food is essential to understand how the relationship between cooks and food is built. Cooks were not born with an innate connection to food, they created a powerful affection for food throughout their lives. So how is this close relationship between human cooks and food established? What sociocultural and symbolic aspects help to build this mesh of affects? This article turns to the theoretical analysis of three aspects that are considered important to this relation: the memory, the commensality, and the affection. Food leaves trails in the lives of human beings, it creates powerful memories in the imaginary, gather people together, and evokes everlasting feelings. Reporting these broader aspects is describing a part of the history of food that is fundamental for all human beings, especially cooks.
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