CHAPTER I: FOOD &

CUISINE
DEFINITIONS AND BASIC CONCEPTS
 OBJECTIVES

BY THE END OF THIS CHAPTER, YOU SHOULD BE ABLE TO:

1. Discuss the basic concepts of Food and Cuisine

2. Explain the meaning of food.

3. Define what is culture and its influence to food.

FOOD
Food
Edible or potable substance consisting of
nourishing and nutritive components which
sustains life, generates energy, and
provides growth, maintenance, and
health of the body.
SOCIO – ECONOMIC DIMENTIONS OF FOOD

Traditionally, foods
are served for
family celebrations
and holidays,
honoring someone
special, and
entertaining guests.
 Comfort Food
Tasty and satisfying foods
relative to little nutritional
value, exclusively eaten by
individuals who can least
afford to consume such foods
to rationalize consumption of
foods with no other value
except "comfort."
Food Habits
Personal food habits

develop as part of one’s

social and cultural

heritage, as well as

individual lifestyle and

environment.
Culture
The composite of customs,

traditions, art and literature,

history and other norms that

are developed, learned,

shared and practiced by a

group of people
Acculturation
This is a process of
cultural changes
due to exposure to
another culture.
 Cultural Sensitivity
Refers to the

recognition and

acceptance that

cultural differences

and similarities exist.

Multi-Culture
A description of a group

of people with different

cultural behaviors and

practices are co – existing

at a given time.
Assimilation
The status of the culture

of a population when it

fully merges into the

majority of the culture

Conservatism
This is descriptive to

people reluctant to

change their food

habits or try new

food.
Nationality
The status of

belonging to a

particular nation.
Ethnicity
This refers to the affiliation

with a race, people,

language or cultural

group.