ABSTRACT
Food is more than its material components; more than a composition of macro and micro nutrients. Food blurs boundaries, between internal/external, self/other, and nature/culture. Social scientists have been interested in food for quite some time. This is especially true of anthropologists, which explains the particularly long tradition of the food and culture literature. Garrick Mallery essay, Manners and Meals, published in an 1888 issue of the American Anthropologist. Claude Lvi-Strauss, one of the founders of the structural school, constructed what he called his culinary triangle to show the connection between culture and nature in human thought. Douglass study with Michael Nicod relates meal structure to meal content. Examining the dining patterns of English working-class families, they note their diets centered on two staple carbohydrates potatoes and cereals. Anne Murcott studied thirty-seven pregnant women in South Wales in order to better understand how a proper cooked dinner is culturally understood within the population.
