Kristine George – The element of choice in Food culture

Harris, Marvin. Good to Eat: Riddles of Food and Culture. New York: Simon and Schuster, 1985. 13-18. Print.

Why do people choose to eat what they do, spurning certain foods and worshipping others? Biologically speaking, the human species has a wide variety of food groups that are edible and available. But certain cultures have their own preferred fare and taboo foods which define them. Anthropologists believe that there is a reason behind every choice that humans make including food habits. There are many factors which affect the feasibility of a certain food including flavour profile, ease of production and nutritional value.
There are schools of thought that posit that food has more to do with enlightenment than nourishment and that food must nourish the mind before it fills the stomach. But the vast sections of starving people present in almost all nations would surely tell a different story. The option of ingesting food that pleases the aesthetic sensibilities is only open to the upper echelons of society. The poor don’t entertain the idea of ‘taste’; for them, physical hunger ranks higher than intellectual nutrition.
Choice is a very important element in the subculture of hipster food. What makes it unique is what foods are included and what are not. As this book is over three decades old, the concepts and ideas presented in it maybe dated in nature, but the researcher believes that it is relevant to the chosen research area.

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Kristine George – Hipster Food in Contemporary Culture: Brunch in different cultures

Ternikar, Farha. Brunch: A History. London: Rowman & Littlefield, 2014. Print.

Hipster food, for the uninitiated, is a rapidly growing component of the subculture that is hipster culture. Brunch is a popular example, as Ternikar points out in her book, breaking the conventions that breakfast and lunch follow to create a whole new meal. Detailing brunch traditions around the world, she explains that brunch thereby signifies the transition from the rigorous workday to the more relaxed weekend.
However, brunch is not really a novel idea: it goes back to the late nineteenth century, in fact. The only difference is that the presence of social media in popularising trends made “brunch”, as we know it, popular. While brunch was tradition in an earlier time, now it was seen as an attempt to break free from it and be a ‘rebel’. Though it has quite a reputation among foodies, hipster food has also faced backlash for trying too hard. Nowadays, it is often confused with removing all aspects of normalcy from fine dining, slapping a hefty pricetag on it and labelling it ‘hipster cuisine’. The researcher aims to distinguish between various norms and how they fit into this whole equation.

Kristine George – Food cultures in Representation

Chaudhuri, Supriya. The Writer’s Feast: Food and the Cultures of Representation. New Delhi: Orient Blackswan, 2011, vii-xv. Print

Food is and has always been an important part of culture. This book is a collection of various essays by prominent writers centred around the common theme of food and how it shapes value systems in various cultures.

The introduction by the author Supriya Chaudhuri emphasises the importance of food, not only in a cultural setting, but also in literature. Globalisation made it possible for different cuisines to intermingle and foodies all over the globe to explore new avenues of taste. In an interesting paradox, food – which is one of the barest necessity of life – is one of the components of culture to undergo the most changes.