Foodie Culture: Breaking Through Economic Barriers

People tend to naturally mark “foodie culture” as an aristocratic hobby that excludes those who are less fortunate. A more balanced stance might be that while foodie culture tends to be skewed more towards upper class participation, it definitely does not prohibit the middle or lower classes from its parameters. The practice of visiting and critiquing fine dining establishments and cooking with organic ingredients is an expensive practice, but a special interest in food does not automatically require large sums of money. The true essence of what it means to be a foodie is not only something that comes from the wallet, but something that comes from the heart. In the very same sense that money is not the ultimate source of happiness, money also fails to be the source of foodiness in a unique and diverse culture.

Although the accepted stereotype of the wealthy gourmand tends to be slightly misleading, a great deal of evidence and socioeconomic studies does stack up against any argument that culinary love is an inexpensive hobby. Gourmet practices date well back into the Victorian period where expensive tastes and overindulgence reigned supreme. The practice has continued into the twentieth century through the purchase of exotic foods, the utilization of fancy decorations, and the desire for self-gratification.

Barriers do exist that make it difficult for the lower socioeconomic levels of society to fully participate in foodie culture. Recently, the Johns Hopkins Bloomberg School of Public Health conducted an observational experiment to examine “Why People Eat the Foods They Do.” The study made several interesting conclusions that relate to socioeconomic class and food choices. It found that income constraints often lead to a poor diet. As a result, the study concluded that “low socioeconomic status may cause a significant food-cost barrier, which in turn, reduces the quality of an individual’s diet.” This study, despite its slight variance from complete foodie focus, is relevant because it shows that money often creates a barrier between the lower class and the exploration of a passionate interest in good food. If one’s options are severely limited by economic status, then one is substantially less likely to ever become involved in foodie culture.

The biased media serves as another sizeable barrier that seems to make the love of food somewhat inaccessible for the masses. This includes well-known food critics and cooking show hosts that enhance the foodie environment to make it look more extravagant than it really is. Many food critics are very well paid and also receive the finest of meals as a perk of their jobs. Critics such as Ruth Reichl create an air of sophistication about their expertise that makes people almost feel insignificant. Her expensive taste and snobby persona create a feeling of aristocracy, which inadvertently makes others feel that they do not meet foodie standards. Another example of the portrayal of insignificance is the popular show Iron Chef. On the surface, the show does not appear to create this stigma. However, when you look deeper, you begin to feel the same haughty atmosphere that Reichl creates. The foods all are very exquisite and would only be available in the finest of dining establishments. The chefs also appear to think that they are the best and that no one else’s cooking could ever match their cuisine. Without even realizing the effect they are creating, the media gurus block off the lower and some middle classes from a foodie culture that is meant to and should be for everyone.

The media often attempts to make the practice of culinary love something that should only be experienced if one has enough money to visit five star restaurants. They make it appear that the tongue has not fully lived until it has spent over one hundred dollars on what it tastes. But it does not take a connoisseur to tell you that the tongue has no sense of economic value. It relies on its buds and saliva to break down the victuals in order to tell your brain if the flavor combination you taste is pleasing or not. This physical process is completely unrelated to how much you spent obtaining the food. This simple fact should tell our culture that food appreciation is not merely a rich person’s hobby. The public is beginning to realize that a change is taking place in foodie culture, and as a direct result people are beginning to rebel against the status quo.

Despite these seemingly insurmountable barriers, foodie culture is becoming a practice that is open to anyone. According to the Princeton World Net Web, a foodie can be defined as “a person devoted to refined sensuous enjoyment (especially good food and drink).” Only when you take the word “refined” out of context does it put foodie culture in a well-to-do light. Refining is literally the purification process of a substance. By this definition, one can say that the polishing or purifying of culinary taste and practice does not have anything to do with economics. There is nothing in the definition of a foodie that states one must have a refined interest in expensive upper class restaurants. Hans Willimann, the general manager of Chicago’s Four Seasons hotel, said that a true foodie “starts talking about dinner while eating breakfast.” The true meaning of a foodie is someone who knows, loves, and has a continuing passion for all aspects of the culinary experience. Adam Drewnowski, the director of the Nutritional Science Program for the University of Washington and a culinary specialist, said that he knows a foodie when they start saying that food is more pleasing than sex.

Now that we have established the definition and essence of a true foodie, let us look at some catalysts for change within the foodie culture that some might fail to acknowledge. For instance, modern blogging is one of the more recent activities that has brought about a remarkable cultural transformation. It allows for the average person to become more actively involved with cooking, critiquing, and tasting. The blogosphere is a melting pot of ideas, videos, and recipes that from which anyone can draw. The Internet has provided an avenue that was not available in previous years. Even this English 1101 class has created nearly one hundred new blogging foodies, most of whom had no previous knowledge or appreciation of all the possibilities that food offers. We can think professionally, are in the process of learning how to write professionally, and some may even be learning how to cook professionally. Blogging is producing new foodies in all socioeconomic levels, even among relatively poor college students.

One excellent example of a revolutionary in the blogging category is Kimberly Morales, the writer of the “Poor Girl Eats Well” blog. Her blog is pointed at people who are less fortunate financially but who have a love for food. Recently she has earned cyber foodie recognition through her nomination in the 2009 Foodbuzz awards category: “Would most like to see have their own show on the Food Network.” The fact that she was nominated reveals that large crowds of underprivileged people (in comparison to the upper class) are showing interest in foodie culture. Morales serves as a great reminder that to be an epicurean is not primarily dependent on how much money an individual has in their wallet, but how much passion and devotion they have towards food.

Despite popular stereotypes, culinary inspiration is very open to the non-rich and is looking for any way to expand its ever-growing ranks. Another good example of this is the Foodie Forums at www.foodieforums.com. On the welcome page of the website, they clearly state their mission. It is “a web site designed for professional and amateur cooks to gather” and is intended to be a place where “people who are serious about cooking can discuss and share ideas.” The site stresses that even amateur cooks, which could include anybody, are encouraged to mingle and learn from the expert cooks. By this, they show that their desire is to spread foodie culture in general, not just limit it to a certain specific interest group.

A more tangible model of catering to the masses is Foodies’ Market located in Boston and Duxbury, Massachusetts. They claim to provide all of the everyday common foods and also the gourmet foods that meet the diversity of their neighborhood. It would appear that Foodies’ Market better understands the true essence of a culture that is not class specific. The love of food is not limited by race, religion, nationality, or sex. This fact is widely accepted. As a result, there is absolutely no reason such a diverse culture should be limited by monetary parameters.

While there is a primary establishment of foodie culture in the upper classes, it is becoming increasingly apparent that it is making a dynamic transition into the other socioeconomic classes as well. Media such as books, articles, and television shows may still predominately present the love of food in a stuck-up, rich manor. However, a worldwide push for a revolution in the practice has begun. The new blogging generation has allowed millions of average people to join the foodie society. This movement is fueled by an undying passion for the expansion of culinary practices. The stereotype of the rich foodie is fading, and the glorious, wholeheartedly passionate foodie is rising. You better watch out or the next foodie might be you!

Works Cited

"Johns Hopkins Researchers Examine Why People Eat the Foods They Do." Johns Hopkins Bloomberg School ofPublic Health (2007): 1-2. Web. 26 Oct 2009. .

Rice, William. "Foodies come in variety of Flavors."Chicago Tribune 04 june 2003.

Lofing, Niesha. "Poor Girl blogs Well, Earns Cyber Foodie World Recognition." The Sacramento Bee. 06 Oct.2009. Web. 25 Oct 2009.