Agriculture Reference
In-Depth Information
There is no single food that contains adequate amounts of all of the essential com-
ponents necessary for life. Nutrients must therefore be obtained by eating a variety
of foods. For example, rice is low in tryptophan; however, choosing rice with beans,
which contains more tryptophan, produces a more “complete” protein. Culture and
the daily customs of people that are passed on through generations serve to ensure
that appropriate food combinations are used for obtaining the essential nutrients.
Food-processing techniques that are transmitted by culture are necessary for many
foods because nutrients are often not available in a readily accessible form, or food
is unpalatable if it is not processed. Cassava (manioc), for example, cannot be eaten
directly in its natural form. It must first be peeled, pressed, and washed to remove the
chemical hydrogen cyanide before it can be eaten.
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The sensory effects of food are powerful determinants of which foods will be eaten
or avoided. Food preferences are established early in life and are usually carried
into adulthood. Sensory and gustatory factors of foods may be used as distinguish-
ing characteristics in a multicultural environment, especially if one culture is try-
ing to blend into another. When two cultures mix, those in one culture may prefer
not to choose foods that identify them as foreign. Figure 4.2b illustrates a multicul-
tural environment and its effects on food choices. As societies become more global
and cultures become intertwined, the youngest members of one culture are usually
more likely to accept the flavors of the other culture, especially when the flavors are
socially desirable and accepted by the household.
Table 4.3 summarizes some of the sensory and gustatory influences on food
choices and their biological significance. The five tastes—sweet, bitter, salt, sour,
and umami—are inborn. Nevertheless, some tastes are more highly preferred than
others. The tastes themselves may have evolved originally because they conferred a
survival advantage by allowing humans to distinguish between nutritious foods and
poisonous foods. The most distinguishable characteristics of foods are sensory: how
a food looks, tastes, feels, smells, and sounds. Groups relate to their cultural heritage
through the types of foods and condiments they choose to eat. They also express
themselves through unique cooking and serving methods (see Table 4.2). Humans use
these sensory cues to choose foods that are culturally acceptable (Pelto et al. 1989).
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Eating patterns are adopted early in life by individuals watching others eat. Children
develop food preferences by exploring the foods that are provided to them (Kittler
and Sucher 2004). A clear preference for foods containing either fat or sugar, both
of which increase the palatability of food, is present in both children and adults in
all cultures (Drewnowski and Greenwood 1983; Mela and Catt 1996). These sensory
and gustatory preferences are frequently carried into adulthood and passed on to
future generations (Fieldhouse 1996).
