comfort food

Comfort food is an increasingly prominent concept in the twenty-first century. Indeed, as a consequence of the term's increased use in the English language (likely a response to increasingly stressful living conditions), the editors of the Oxford English Dictionary added "comfort food" to its list of 1997 entries, defining it as "food that comforts or affords solace; hence any food (frequently with a high sugar or carbohydrate content) that is associated with childhood or with home cooking." That same year Merriam-Webster's Collegiate Dictionary added "comfort food" to the tenth edition, defining it as "food prepared in a traditional style having a usually nostalgic or sentimental appeal." Comfort food may be best thought of as any food consumed by individuals, often during periods of stress, that evokes positive emotions and is associated with significant social relationships.

Throughout history and across cultures, food arguably has always been associated with the provision of comfort. Indeed, from the moments following birth, the crying infant is immediately soothed with mother's milk or, in more modern times, infant formula. Only in the last decade of the twentieth century, however, did the notion of comfort food as a unique concept become part of the vernacular of everyday life. Julie L. Locher and colleagues have observed that "daily life in the modern world, with its concomitant stress, psychological discomfort, and personal dislocation, has given rise to the need for comfort foods, and in a capitalist economy, of course, manufacturers have fully exploited such a need" (2002, p. 5). Restaurateurs and cookbook writers have taken advantage of individuals' needs for comfort as well. Contemporary societies have witnessed a proliferation of restaurants, including high-end restaurants, that feature comfort food on their daily menus. Additionally, growing numbers of cookbooks are dedicated exclusively to recipes for comfort foods, and whole cookbooks focus entirely on single comfort foods, such as macaroni and cheese (Schwartz, 2001). The notion of comfort food appears regularly in popular magazines (aimed primarily at women), television, and literature. Heralding the rise in the popularity of comfort food, Bon Appetit devoted most of its February 1998 issue to comfort food.

Several researchers have either demonstrated or speculated that links exist between physical or psychological aspects associated with mood and the consumption of particular foods, especially those foods high in carbohydrates (both sugar and starch) and fat. The most conclusive and widespread evidence arising from this investigation is that foods high in carbohydrates increase the availability of tryptophan, which increases the level of serotonin in the brain and results in a better mood state. Another plausible biological explanation for the link between food and mood maintains that foods that taste good may promote the release of endogenous opioids and thereby alter one's mood state. These physical and psychological observations may help explain some of the food objects individuals consume to provide comfort but certainly not all foods. Further, they do not explain the diversity of food choices among individuals and groups or why people choose some foods and not others for comfort.

Some researchers have emphasized the social dimensions of comfort food, noting that comfort foods are those familiar to the individual, are associated with feelings of nostalgia, are usually convenient to prepare and consume, are often indulgent, and typically provide a sense of physical as well as emotional comfort. According to Brian Wansink and Cynthia Sangerman, the most commonly reported comfort foods consumed in the United States are potato chips, followed by ice cream, cookies, and candy (2000, p. 1). All of these investigators found gender differences in what individuals perceive as comfort foods. Men are more likely to prefer entire meals, while women are more likely to prefer sweets (including chocolate) and snack foods. Age differences were identified also. Younger people prefer sweets and snacks, while older people prefer hot foods like soup and mashed potatoes.

Comfort foods are consumed under different circumstances in individuals' lives. Both social and psychological research indicates that when persons are feeling either sad or lonely, they may be more likely to consume particular foods. Additionally, researchers have found that persons consume comfort food when they are feeling "jubilant," when they need an incentive to get through something particularly stressful, or when they wish to be rewarded for something they have accomplished. The emphasis in most writings on comfort foods, in both the popular press and the academic press, is on personal sources of distress that encourage consumption of comfort foods.

Comfort foods are consumed during periods of societal uncertainty and crises. For example, immediately following the 11 September 2001 terrorist attack on the World Trade Center, restaurateurs across the United States reported increased sales of comfort food items, such as soup, mashed potatoes, puddings, and macaroni and cheese (Thorn, 2001). A Nielsen survey of grocery stores reported a significant increase in the sales of both snack foods and instant potatoes ("Nation Turning to Comfort Food," 2001). These reports may help explain why the notion of comfort foods became so important at that particular time in history. Conditions of postmodern societies present individuals with stressors that are often beyond their control. At the same time, societies have become consumer-oriented, and individuals have become more defined by the objects they consume. The consumption of particular food objects for comfort may be one of the primary ways individuals can maintain control. Thus, eating comfort foods may be a means of maintaining control over the self when all else seems out of control. In essence, comfort food provides individuals with a sense of security during troubling times by evoking emotions associated with safer and happier times.

Bibliography

Christensen, Larry. "The Effect of Carbohydrates on Affect." Nutrition 13, no. 6 (June 1997): 503–514.

Drewnowski, Adam. "Why Do We Like Fat?" Journal of theAmerican Dietetic Association 97 (1997): S58–S62.

Edgson, Vicki, and Ian Marber. The Food Doctor: Healing Foods for Mind and Body. London: Collins and Brown, 1999.

Fischler, Claude. "Food, Self, and Identity." Social Science Information 27 (1988): 275–292.

Locher, Julie L., William C. Yoels, and Jillian Van Ells. "Comfort Foods: An Exploration into the Social and Emotional Significance of Food." Unpublished manuscript, 2002.

Lupton, Deborah. Food, the Body, and the Self. London: Sage, 1996.

"Nation Turning to Comfort Food." Associated Press, 6 November 2001. Available at http://www.msnbc.com.

Schwartz, Joan. Macaroni and Cheese: More Than Fifty Recipes, from Simple to Sublime. New York: Villard, 2001.

Somer, Elizabeth. Food and Mood. 2nd ed. New York: Henry Holt, 1999.

Thorn, Bret. "Seeking Comfort, Diners Indulge in Feel-Good Fare." Nation's Restaurant News, 15 October 2001. Available http://www.findarticles.com.

Wansink, Brian, and Cynthia Sangerman. "The Taste of Comfort: Food for Thought on How Americans Eat to Feel Better." American Demographics 22, no. 7 (July 2000): 66–67.

—Julie L. Locher

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Comfort foods are familiar, simple foods that are usually home-cooked or eaten at informal restaurants. They are foods that are often emotionally significant to a person or group of people and are sometimes related to pleasant associations of childhood.^{[citation needed]}

Contents 1 Description 2 Types of comfort foods 2.1 Argentina 2.2 Brazil 2.3 Canada 2.4 China 2.5 India 2.6 Ireland 2.7 Italy 2.8 Japan 2.9 Mexico 2.10 Philippines 2.11 Somalia 2.12 Spain 2.13 United Kingdom 2.14 United States 3 See also 4 References 5 External links

Description

Comfort food is typically inexpensive, uncomplicated, and easy to prepare. Many people eat comfort food because it is generally easily digestible, is tasty and flavorful, or as a way to reward oneself.

The term "comfort food" was added to the Webster's Dictionary in 1972.

Types of comfort foods

Various foods or snacks could fill the urge for a comfort food depending on a person's taste, but in any given culture or cuisine there are foods that become widely accepted comfort foods. Individuals may also vary: upbringing, memories & traumas, situations (solo or any specific types of group settings, perhaps influenced by the food marketers). Biologically each has varying sensitivity to taste, crunch, fats, sugars, fluid, color, preentation, pre & post rituals - of the eating experience.

Comfort food has always been the staple of diners and other informal restaurants, as well as home cooking. Traditionally, there has been an emphasis on authenticity and low cost. One recent development, however, as chefs have explored the roots of American cuisine and tried to define it as a unique style, is the advent of fine dining comfort food restaurants that feature more careful cooking and presentation, higher quality and fresh organic ingredients, and consequently, higher prices.^[1]

Argentina

Milanesa (Breaded Meat) with Fries, Empanadas, Choripan,Sausages with Mashed Potatoes, Pasta with Butter and Parmesan, Canelones with Tomato Sauce, Flan with Dulce de Leche, Alfajor.

Brazil

Rice and Beans with Steak and Fries (Arroz e Feijão com Bife e Batata Frita), Beef Escabeche (Carne Louca/ Maluca), Beef Stroganoff, Arracacha Soup (Sopa de Mandioquinha), Bean Soup (Sopa de Feijão) and fried eggs are some of the main comfort foods appreciated in Brazil.

Canada

Comfort food in Canada has many similarities with comfort food in the United States. However, distinctively Canadian comfort food exists. These include poutine, which originated in the province of Quebec and is considered a distinctive part of Québécois cuisine, as well as beaver tail pastries in eastern Canada. The former consists of french fries with cheese curds and gravy, while the latter is a Canadian equivalent of fried dough. Macaroni & cheese, tourtière and mashed potatoes are popular comfort foods in Canada, with Tim Hortons donuts being a favorite in Ontario.^{[citation needed]}

China

An example of a comfort food eaten in China is Congee, often eaten when one is sick.

India

Comfort food for vegetarians in the North include Daal (lentil) and Roti (bread). In the South it is rice and Sambar or curds and rice. In the East it would be rice and fish. Another comfort food is Khichdi.

Ireland

Typical comfort foods in Ireland are boiled stews such as Irish stew and coddle and basic pork dishes such as the full Irish breakfast. These are typically served with soda bread and butter. Desserts include Goody and Barmbrack.

Italy

Comfort food in Italy varies a great deal from the north to the south of the country, due to local traditions. Spaghetti seasoned with extra virgin olive oil and garlic spaghetti aglio e olio are very popular. Pizza, cannelloni filled with beef, lasagne, mortadella sandwiches are a favourite. Among the sweet foods, a chocolate spread called Nutella has acquired a cult status in the comfort food world after director Nanni Moretti portrayed a character gorging on it in the film "Bianca". A recipe which has acquired a similar status in the public mind is frittata con le cipolle, an onion omelette, after the very popular comedy character Fantozzi, portrayed by Paolo Villaggio, enjoys one while watching a football match.

Japan

Japan has many types of comfort food, typically simple, hearty, inexpensive dishes like miso soup, onigiri, ramen , chazuke, or Japanese curry.^[2]

Mexico

Milanesa de res o pollo (chicken fried steak or chicken); quesadillas; sopa de fideo (vermicelli soup); tacos; and beans. Chicken soup with vegetables, scrambled eggs with onion, tomato and serrano chile, enchiladas and huevos rancheros are some of many comfort foods in Mexico. And since the closeness to the USA, pizza, hamburgers, nachos and icecream may now also be considered comfort food.

Philippines

Filipino comfort food is synonymous with home-cooked meals. It is also associated with street food such as balut, isaw, mani, mais, chocolate, and the ubiquitous ice cream.

Somalia

Injera is often a food eaten with tea and a form of butter call "subag".

Spain

Fried eggs with fries or rice are some common comfort foods in Spain.

United Kingdom

In the UK comfort food may refer to childhood favorites that are still enjoyed in adulthood, such as boiled eggs and soldiers (the soldiers being buttered toast cut into strips and dipped into the egg yolk). Traditional dishes that are often considered comfort foods in the United Kingdom include stews - especially in northern England, and "bangers and mash" (sausages and mashed potatoes). Rich steamed puddings, made from flour and suet and with considerable quantities of added sugar and spice, are also popularly considered to fall into this category^{[citation needed]}. Ice cream is also a popular comfort food choice.

United States

Favorite home-made comfort foods in the US include chocolate cake, meatloaf, macaroni and cheese, mashed potatoes (or twice-baked potato), applesauce, fried chicken, chicken soup, pizza, peanut butter, ice cream, bacon, chicken and dumplings, eggs, and hash browns for breakfast. Many creative mixes of foods have emerged that people term as comfort foods. Some also would consider potato chips as comfort food.

See also

Food portal

References

• "Comfort foods" by Rachael Ray (ISBN 1-891105-05-1)
• "This Is Delicious! What Is It?: An Eclectic Collection of International Comfort Foods" by Robert Meyers-Lussier (ISBN 0-595-30505-9)

1. ^ "Comfort Food Goes Upscale: Top Chefs Injecting Luxury To Old-Fashioned Favorites". CBS News. 2005-08-28. http://www.cbsnews.com/stories/2005/08/28/sunday/main798778.shtml. 
2. ^ Elizabeth Andoh (1998-02-09). "Choice tables; Comfort Food, Japanese Style". New York Times. http://query.nytimes.com/gst/fullpage.html?res=9C05E6D7113AF93BA35751C0A96E958260. 

External links

• Gender preferences in "comfort" foods stem from childhood
• Comfort Food on Chefs.com Recipes and articles about comfort food.
• Comfort Food Article What is Comfort food?
• Comfort Food and you - A scientific look at comfort foods from the Science Creative Quarterly

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