Cultural Variations in Comfort Foods Dissertation

Cultural Variations in Comfort Foods - Dissertation ExampleLocher et al (2005) use symbolic, interactionist and structuralist perspectives to show the mode of the accessible construction of some foods categorized as comfort foods and emphasize the need to include social and physiologic dimensions of comfort foods within ethnic perspectives (Locher et al, 2005). The concept of comfort foods could, however, be more complex and may not be just based on cultural dimensions or how different cultures react to the philosophical system of comfort foods and eating for comfort. It can be conceptualized that even if a culture is not openly conscious(predicate) of this theory it still portrays characteristics of rationalizing food as a comfort or as a physiological process. There are four key areas to this idea and these are a psychological impact, physiological effect, progress and gender considerations, and the region or cultural identity of the society. These four areas all strike a expound to play in the way comfort food is interpreted in various cultural societies. Therefore, although cultural identity does play an essential part in the wide scheme of things, there are unbounded other reasons why this complexity associated with food exists (Wansink, et al 2003, p.739).Comfort eating can be soundless as something rather symbolic to an individual, such as the feelings it evokes or memories that are expressed by the guileless association with certain foods (Wansink, et al, 2003, p.739). This would have to do with the psychological processes it presents. Some specific foods promote a sweet experience for those who are fixated on them, which although, is a psychological effect, can be derivative of the individualistic mark in a society. In this regard, different cultures can be drawn to various food choices alone by how they make a person feel when they are suggested. A society does not have to be entirely individualistic or collectivist to have this type of reaction to food all (Wansink, et al 2003. p.739).