In Eating and Being: A History of Ideas About Our Food and Ourselves, author Steven Shapin explores how food and dining have shaped Western social identity. It's less a cookbook or culinary history and more a deep dive into the cultural anthropology of eating. Shapin meticulously traces the evolution of the human diet and how it is reflected upon and promoted, from ancient symposiums to modern restaurant culture, demonstrating how these rituals have reflected and reinforced social hierarchies, notions of civility, and even scientific understanding.
Shapin deftly analyzes how the concept of "taste," both literal and metaphorical, has served as a marker of social distinction. He highlights the history of various dining styles and the impact of technological advancements on our relationship with food. He emphasizes that eating is never merely a biological necessity, but a profoundly social act, imbued with meaning and symbolism. The evolution of the philosophy of the human diet from “You are what you eat” to the various strains of Keto, Atkins, and other fad diets gets reasonable, if technical, amounts of discussion. A bit more context about the technical side of this book, it can be a challenging read at times because of its academic-oriented writing style. While the book excels at analyzing the historical context of diets and eating, it occasionally can feel detached and very scientific.
Despite these minor drawbacks, Eating and Being is a valuable contribution to the study of food culture. It offers a thought-provoking and insightful perspective on how our eating habits have shaped, and continue to shape, our understanding of ourselves and our place in the world. For those willing to engage with its intellectual demands, Shapin's book provides a rich and rewarding exploration of the social significance of food.
MY RATING: 4