As We Eat

Mentioned in this Episode:

Butter: A Rich History, Elaine Khosrova

The Food History Reader, Primary Source, Ken Albala

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Mentioned in this episode

Little Ferraro Kitchen

Weeknight Mediterranean Kitchen

Yaprak

Hanukkah

Shabbat

Latke

Bimuelos

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What’s the first thing that comes to your mind when you think about comfort foods? It may surprise you to learn that the phrase comfort food hasn’t always been associated with foods that have a nostalgic implication attached to them. Today we share how the phrase has changed its meaning over the years, discuss comfort food from a psychological perspective, and share some listeners' thoughts on what it takes to be classified as a comfort food. 

Introduced in the 1960s, the term comfort food was associated with consumer psychology and notably held a negative connotation. It wasn't until the 1980s that people started turning the dialogue around and associating it with nostalgic foods. 

In her book, Comforting Food Judith Olney described comfort foods as evocative and nostalgic, rich, golden, and juicy. 

Although comfort food has become a culinary genre unto itself, the way we view and describe comfort foods, individually can be quite different. Some people associate comfort foods as creamy, rich, or naughty foods. In contrast, others define it by the sensation a particular food induces. Often, we associate comfort foods with our memories of happier times. A particular food may evoke a specific memory and become a touchstone loved one or those we’ver lost. 

Whether you define comfort food by its structure, the sensation that it evokes, or the memories that it stirs, there is a universality to it. As Judith Olney points out, comfort food has no social pretense. It’s simple and oftentimes what we would consider old fashioned. And true to its moniker, it brings relief to whatever seems to be ailing us.

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Mentioned in the Podcast 

Comforting Foods, Judith Olney 

Gastronomica

New York Times Article

In honor of Thanksgiving, we talk pie, from Harry Potter's favorite tart to recipes in American Cookery by Amelia Simmons, an American orphan. Kim shares another one of her macabre food facts and Leigh waxes poetic about her favorite Thanksgiving pie. Well, maybe not poetic, but she does share some interesting melon facts.

Food memories are often catalysts to journeys through time. Join us as we explore some fond food memories, share some outrageous food lore, and dish out some very interesting, if not disturbing, information about cinnamon.

We would love to hear from you about your favorite food memories. Connect with us at AsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.

Join Kim and Leigh as they use food to take a journey that explores our human experience, share fun food facts, and some that are not so fun, food history, and how food connects and defines us.

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