UNIT 1

FOOD AND SOCIETY

INTRODUCTION:
Food is one of mans basic needs. According to existing records,
large scale cooking/catering has been in existence since the
middle ages. Wherever groups of people lodged, gathered or
travelled, provision had to be made for the procurement, storage
preparation and serving of food.
The food industry, embraces all enterprises or establishments
involved in the handling of food.
Two main sectors can be identified in the food industry, namely
the food manufacturing sector and the catering sector.
The food manufacturing sector includes all the businesses and
companies which manufacture, supply or distribute food and
food products.
The catering industry is also often described as the hospitality
industry, which does not only concentrate on the provision of
food but also provide accommodation to customers eg. hotels
and inns.

The hospitality product consists of tangible and intangible

elements of food, drinks and accommodation together with the
service, atmosphere and image that surround and contribute to
the product.

The hospitality industry contains many of the characteristics of

service industries with the added complications of the
production process.
It is the production process which is the complicated element as
it focuses on the production and delivery often within a set
period of time.

Why do we eat what we eat, select one dish from the menu in
preference to another, choose one particular kind of restaurant or
use a take- away?

Why are these dishes on the menu in the first place? Is it

because the chef likes them, the customer wants them, or is this
the only food available? What dictates what we eat?

A.INDIVIDUAL
In the social and economic conditions of today, more and more
people eat away from home. People eat what they eat for
various reasons.

1. Taste and Habits

Upbringing e.g. Patterns of family that is Taste and time
etc.(what to eat and when to eat)
Peer group behaviour teenager frequenting burger house
Social background eating out for status. For example
some families may eat out once a week at an ethnic or high
class restaurant.

2. Degree of Hunger( when and how much to eat)

Abundance over eating western world
Shortage malnourishment poorer countries
What to eat and how much to eat.
3. Health
Choice of food special diet, or health consciousness.
Nutritional balance reasons e.g. vegans, avoiding meat and
its products, milk and milk product.

B. RELATIONSHIPS
Social e.g. desiring an enjoyable company i.e. going out
with friends on occasion, business meetings, meeting new
people, e.g. bank cocktails.

C.EMOTIONAL NEED
To fight depression, sad moments to comfort one another.
Reward e.g. a treat in appreciation or to encourage
someone

D.IDEAS ABOUT FOOD

Where and how they were raised i.e. area in which they
lived and its social customs.
What constitutes peoples idea of a snack, a proper meal or
a celebration will depend on their background, as well as
the interpretation of terms like lunch or dinner.

E. IMAGES OF FOOD
Fashions because that is what is on
Fancies a particular food for its class
Nutritionists inform us about what food is necessary for the
body and these images change according to research with
time.
 What people choose to eat says something about them as a
person- it creates an image.( we are what we eat, but why
do we choose to eat what we do when there is choice)

F. THE FOOD ITSELF

Availability of foods or scarcity (foods in season are now
supplemented by imported foods so that food out of season
are always available)
Due to rapid air transport and food preservation caterers
can purchase, prepare, cook and present almost every kind
of food imaginable.
Attractiveness; food that has a pleasing smell, and tastes
good will depend on individuals background and
experience.
Food which is nutritious but does not look, smell or tastes
nice is less likely to be eaten

G. RESOURCES
How much money is available for people eating out or
home (the economics of eating affects everyone)
Availability of time during working hours or break
Ease of obtaining food convenience, storage etc.

H. INFLUENCE MEDIA INFLUENCES WHAT

WE EAT
Media TV, Journals, books, newspapers
Transport sea , air, rail, road
 Religion taboo, festivals
Geographical climatic conditions fish, birds, animals,
plant life
Historical exploration, invasions etc
Economic- money to purchase.
Cultural ethnic, tribal, celebration
Scientific preservation, technology
Physiological nutritional balance, illness, health
additives.

INFLUENCE OF ETHNIC CULTURES

There are different races in the world, with different

cultures. It is therefore important for the chef to have
knowledge about catering for these diverse cultures
because:
There has been rapid spread of tourism hence broader
culinary experience.
Many restaurants using their own foods and style of
cooking.
Availability of foods all year round.
Stimulation of interest by media.
It is therefore necessary for chefs to move away from their
traditional way of cooking to explore.

I. RELIGIOUS INFLUENCE
Throughout the world religion always has, and still does,
affect what many people eat. Fasts, feasts, celebrations and
anniversaries are important happenings in many peoples
lives.
 Vegetarians for moral reasons refrain from eating meat
on Fridays.
Mormons absence from tea, coffee, alcohol emphasis on
wholesome meal.
Christians
Lent refrain from something they like very much.
Shrove Tuesday the day before lent (pancake)
Good Friday hot cross buns, reminder of crucifixion
Easter Sunday seminal cake with marzipan and chocolate
and decorated boiled Easter eggs symbolizing the
resurrection.
Christmas day roast turkey, Christmas pudding and mince
pie.
Thanksgiving Day traditional turkey and pumpkin pie, for
the Pilgrim Fathers.

MOSLEM
Alcohol and pork are traditionally forbidden in their diet.
Only meat that has been prepared according to Moslem
custom by a halal butcher is permitted.
During Ramadan they do not eat or drink anything from
dawn to sunset. The end of the fast is celebrated with a
feast called idd-ul-fitar with special foods.

HINDUS
Most Hindus do not eat meat most are vegetarians. Cow
is sacred to them.
Buddhist, they are mainly vegetarians and their dishes vary
according to where they come from, most of them live in
India and China.
 Judaism shellfish, pork birds of prey are forbidden.
Acceptable foods are fish with scales and fins, animals that
have cloven hoof and birds killed according to the law.

ECLECTIC CUISINE
This is the mix of modern national styles and flavours from
different countries which has developed over the years. This
originated from Australian chefs and the emphasis is on
presentation, making the food more attractive adding colour,
flair and fashion.

NATIONAL COOKING STYLES

Chinese cooking is based on five flavours which affect

parts of the body.

Flavour Organ
Sweet spleen
Acid liver
Sour kidneys
Bitter heart
Sharp lungs

Japanese cookery: is noted for its artistic presentation and

wide variety of small amounts of different dishes. Fish, rice,
noodles and vegetables as well as soy sauce predominate their
meals. Raw fish is used extensively.
Southeast Asia: they are influenced by both Chinese and Indian
cooking. Singapore, Indonesia, Burma, Thailand, use rice
extensively as well as pineapples, mandarins, bananas coconut
mangoes and pawpaw. Cloves and ginger are their main spices.

African Cuisines:
North Africa:-Couscous the national dish of Morocco, Tunisia
and Algeria.
Nigeria:
Ghana etc.