ABSTRACT
Among the various things it does, culture processes and distributes spiritual food and drink. This task is normally accomplished in institutions (e.g. philosophical schools, workshops, churches, regular festivities) where the healthy spiritual food is properly distinguished from the unhealthy and the unsavoury kind. Very different criteria may be applied by the cultural epicureans, but some standards are always applied. Pre-modern cultures were far from being omnivorous; they grew on a very restricted cultural diet. Some of the staple foods were of just average quality; others were considered better. Food and drink of the best quality was usually favoured by the upper strata of the social world in which they had been processed (though not necessarily also created). Cultural food is roughly custom-made. It befits the rank and aspirations of the members of a cultural community, it defines their taste and, in reverse, it is defined by their taste.
