Food tends to be one thing that we consume daily that is taken for granted. In many cultures, the production and consumption of food is a social event involving family, friends, and at times, the community. In our culture however, we often turn food into a solitary event. We drive through a fast food window and eat in our cars and families often eat in shifts while they respond to the demands of our increasingly busy lives. The television and the development of convenience meals (tv dinners, packaged dinners such as Hamburger Helper), for example, have been identified as factors that contributed to the decline of the family meals. Such technological developments (remember our discussion from last week about the repercussions associated with “advances”) altered the way that the production and consumption of food was organized (we could of course, if given the time, identify dozens of technological innovations and changes in society that also affected the social organization of food). Even as daily food rituals were altered and individualized, celebrations (weddings, birthdays) and holidays (e.g., 4th of July barbecues, Christmas dinner) continued to provide the opportunities for the collective production and consumption of food.
Still, even in the midst of broader social trends, food often serves as a catalyst in building and sustaining community. Think about the OCU campus community. When I arrived at OCU I was amazed at the various events that included food. From pizzas in the classroom to a celebratory holiday dinner sponsored by the university, the goal is to promote a sense of belonging and collegiality. In the Report Writing class I taught last fall, food was important in the building of a learning community. Each week, students (including Pam who brought lasagna from her family’s recipe and Carmen who (in class) made salsa), would bring food and we, as a class, would talk about writing while consuming delicious “eats” that reflected our interests and social locations. Students in courses that meet at lunchtime or late afternoons consistently note how food would help sustain them.
Food, as an aspect of material culture, has also played an important role in our course. Think about the foods we have consumed over the last two weeks. Each class session has featured some kind of food, from our two Pam’s providing snacks last Friday to our meals at Red Cup, Grand House and Tom’s Barbeque to the valentine candy that Pam brought last night. Food has served as an icebreaker, a community builder, and as a learning strategy to understand the Chinese and African American cultures. And of course to provide sustenance during our long class sessions.
In regards to food in general, several questions emerge:
1. What meanings and feelings do particular foods produce in ourselves or others?
2. What are the cultural and social meanings that are attached to food?
3. Why is the relationship between the between the production and consumption of food important to understand?
4. And, what are the connections between food, identity and social relations?
The article by Marvalene H. Hughes offers keen insight into each of these questions. I would like each of you to write a couple of paragraphs that center on at least two of the above questions and the importance of food in African American culture (in particular to African American women). Also, please consider (or draw connections) to the food experiences we have shared at the Grand House and Tom’s Barbeque and how they might shed light on our understandings regarding the social aspects of food.