The Cultural and Social Aspects of Food
Expert-defined terms from the Professional Certificate in Neurogastronomy course at London School of Planning and Management. Free to read, free to share, paired with a globally recognised certification pathway.
Anthropology of food #
The study of food from an anthropological perspective, examining the cultural, social, and political dimensions of food production, distribution, and consumption. It includes the study of food traditions, taboos, and rituals, as well as the impact of globalization and industrialization on food systems.
Cultural foodways #
The practices, traditions, and customs surrounding the production, preparation, and consumption of food within a particular cultural group. These foodways reflect the values, beliefs, and history of the culture, and are often passed down through generations.
Food justice #
The movement to ensure that all individuals have access to healthy, affordable, and culturally appropriate food. It seeks to address the systemic issues that lead to food insecurity and health disparities, such as poverty, racism, and lack of access to fresh food options.
Food sovereignty #
The right of peoples to healthy and culturally appropriate food produced through ecologically sound and sustainable methods, and their right to define their own food and agriculture systems. It rejects the corporate control of food systems and advocates for community-based solutions.
Gastronomy #
The art and science of good eating, including the study of food and culture, culinary techniques, and the sensory experience of eating. It encompasses the social, economic, and environmental dimensions of food, and seeks to promote sustainable and healthy food systems.
Glocalization #
The process of adapting global products and practices to local cultures and contexts. In the food industry, it refers to the trend of adapting international food trends to local tastes and ingredients, while also preserving local food traditions.
Indigenous food systems #
The traditional food systems of indigenous peoples, characterized by small-scale, sustainable food production, and the use of locally adapted crops and animals. These systems are often threatened by industrialization and globalization, and are an important focus of food sovereignty movements.
Molecular gastronomy #
A subfield of gastronomy that uses scientific principles and techniques to analyze and create new culinary experiences. It often involves the use of unusual equipment and ingredients, and seeks to push the boundaries of traditional cooking methods.
Neurogastronomy #
The study of the neural basis of food perception and preference, including the role of sensory factors such as taste, smell, and texture. It seeks to understand how the brain processes and responds to different food stimuli, and how this knowledge can be applied to improve the sensory experience of eating.
Nutritional anthropology #
The study of the relationship between food, culture, and health. It examines the cultural factors that influence dietary patterns and health outcomes, as well as the social and economic determinants of food insecurity and malnutrition.
Slow food #
A global movement that promotes the enjoyment of local, sustainable, and traditional food. It advocates for the preservation of food traditions and the protection of biodiversity, and seeks to counteract the negative impacts of fast food and industrialized agriculture.
Taste perception #
The sensation of taste, which is a complex process involving the interaction of food molecules with taste receptors on the tongue, as well as the integration of sensory information in the brain. Taste perception is influenced by a variety of factors, including genetics, culture, and experience.
Terroir #
A French term referring to the unique combination of soil, climate, and culture that gives a particular food or wine its distinctive flavor and character. It encompasses the concept of "taste of place," and is often associated with traditional food systems and artisanal production methods.
Umami #
The fifth basic taste, alongside sweet, sour, salty, and bitter. It is often described as a savory or meaty taste, and is associated with the amino acid glutamate. It is an important flavor component in many traditional foods, and is increasingly being used in modern culinary techniques.
Virtual water #
The amount of water used in the production of a particular food or product. It includes both direct and indirect water use, and is a useful concept for understanding the water footprint of different food systems.
Food miles #
The distance that food travels from farm to table, often used as a measure of the environmental impact of food production and distribution. It is a controversial concept, as it does not account for all the factors that contribute to the carbon footprint of food, such as energy use in production and packaging.
Food deserts #
Areas where access to healthy, affordable food is limited or non-existent, often due to poverty, lack of transportation, and limited food retail options. Food deserts are a major contributor to food insecurity and health disparities, particularly in urban areas.
Food insecurity #
The state of being unable to access sufficient, safe, and nutritious food due to social, economic, and environmental factors. It is a major global health issue, affecting millions of people around the world, and is often associated with poverty, conflict, and displacement.
Food policy #
The set of laws, regulations, and guidelines that govern the production, distribution, and consumption of food. It includes policies related to agriculture, food safety, nutrition, and food access, and is an important tool for promoting healthy and sustainable food systems.
Food safety #
The practices and regulations designed to ensure that food is safe to eat and free from contaminants. It includes measures such as proper handling, storage, and preparation of food, as well as the use of safe and sustainable farming practices.
Food waste #
The discarding of food that is still edible and nutritious, often due to overproduction, poor storage, or aesthetic standards. Food waste is a major global issue, contributing to greenhouse gas emissions, food insecurity, and economic losses.
Genetically modified organisms (GMOs) #
Plants, animals, or microorganisms that have had their genetic material altered through biotechnology. GMOs are often used in agriculture to increase crop yields, improve disease resistance, and reduce the need for chemical inputs.
Local food systems #
Food systems that are based on the production and distribution of food within a local area, often using sustainable and traditional methods. Local food systems are often associated with small-scale farming, direct marketing, and community engagement.
Nutrition transition #
The shift from traditional diets based on whole, unprocessed foods to diets high in processed and fast foods, often associated with urbanization and globalization. Nutrition transition is a major contributor to the global obesity epidemic and associated health issues.
Organic food #
Food that is produced using sustainable and ecological methods, without the use of synthetic fertilizers, pesticides, or genetically modified organisms. Organic food is often associated with health benefits, environmental sustainability, and animal welfare.
Processing #
The transformation of raw food ingredients into value-added products, often through mechanical, chemical, or thermal means. Processing can enhance the safety, convenience, and sensory qualities of food, but can also lead to the loss of nutrients and the addition of unwanted additives.
Sustainable agriculture #
Agricultural practices that are environmentally sound, economically viable, and socially equitable. Sustainable agriculture seeks to minimize negative impacts on the environment, while also promoting food security, rural development, and cultural heritage.
Urban agriculture #
The practice of growing food in urban areas, often on rooftops, balconies, or community gardens. Urban agriculture can enhance food security, promote community engagement, and improve the urban environment.
Value chain #
The sequence of activities involved in the production, distribution, and consumption of a product or service, from raw materials to final consumer. Value chains can be analyzed to identify opportunities for adding value, reducing costs, and improving sustainability.
Value #
added products: Food products that have undergone processing or transformation to enhance their value, often through the addition of ingredients, flavors, or packaging. Value-added products can command higher prices and margins, but can also involve higher costs and risks.
Value #
based pricing: A pricing strategy that sets prices based on the perceived value of a product or service, rather than on costs or competition. Value-based pricing can be used to differentiate products, build brand loyalty, and capture premium prices.
Vertical integration #
The control of multiple stages of the value chain by a single entity, often to ensure quality, consistency, or competitiveness. Vertical integration can involve forward integration (controlling distribution and retail)