Nutrition plays a vital part with our bodies, which keeps us growing, this educates and develops our knowledge with taste, smells and experience with foods. Process of food changes within the social context that I am in, for instance, I relate food as a pleasurable and social situation making the process of food something I enjoy doing. When making a homemade dinner I tend to add spices and different flavours to create a tasteful dinner which I appreciate it.
‘Cooking is a moral process, transferring raw matter from ‘nature’ to the state of ‘culture’, and thereby taming and domesticating it. This act may be as simple as plucking a piece of fruit from a tree and washing it, or cutting it with a knife, or it may be as complex as the greatest creations of haute cuisine, requiring hours of preparation. Food is therefore ‘civilized’ by cooking, not simply at the level of practice, but at the level of the imagination.’ (Lupton.D, 1996, 2)
Cooking is a process which is something I enjoy doing, for some people it can be seen as a hobby. It’s a way of learning, interacting, being creative and experimental with food. The control is in your hands.
Do you find yourself appreciating a homemade dinner better than you would if some else makes it? Personally I find when making your own food you do appreciate the hard work which you put into the process of making it, to seeing the finished product, it’s a sense of achievement. What happens to when you switch the roles round? When someone else makes your food? Do you freak out and tend to question everything that is put into the recipe or do you naturally leave that person to it? These questions may just raise a few open discussions about how people process their food and the control they have, choosing to eat particular foods. With cooking your own food you have the choice to choose certain foods we like, our calories intake and portions sizes, having that control over the choices we make creates a balanced relationship with food. ‘We say “we know what we like”, but it would be more accurate to say “we like what we know”.’ (Fisher, Bender, 1979,113) With experience, we create judgement from presentation, to smells, creating an overall opinion before tasting the food.
‘from earliest infancy, the experience of easting is intertwined with their experience of close human contact with the provider of the food-the bodily warmth, the touch of the other’s flesh, their smell, the sounds they make- and the emotions and sensations aroused by this experience….enjoying filling the stomach…emotional and sensual responses to the person or people who provide the food’ (Lupton, 1996,7,8)
Our experimental explores the relationship between the Feeder and Gainer and how the control is completely in the feeders hand, this allows the feeder to produce the foods, adding a high calorie intake into each product. Not only does this explore the relationship between the food and the Gainer, the Feeder develops an intimate relationship with the food. This is clear due to the overall control of the Feeder, due to them knowing the ingredients within the finished recipes, which may create an emotional attachment to certain recipes, making the Gainer eat more of what the Feeder likes, due to their personal experience with that particular dish.
Work Cited
Lupton,D. (1996) Food, the body and the self. London: SAGE Publications ltd
Fisher,P. Bender,A. (1979) The Value of Food. Third edition. London: Oxford University Press.