Reading The Culture Code by Clotaire Rapaille has been an enlightening journey for me. It tied up, in a neat little package, all my years of learning through traveling around the world and studying nutrition and biochemistry as well. Each culture, indeed each person, imprints to food differently. We imprint to events surrounding food differently as well.
For example, Americans have been taught food is “fuel” and, consequently, look for food that is quick to prepare and cheap and often resent having to spend money or time on food and the preparation.
Conversely, the French take time to set the mood for a good meal that is to be savored. The Japanese take it a step forward and believe in “umami” or a sixth taste believing you eat with your eyes first and foremost. They prepare and plate food as a means to achieve perfection.
While we can not change the way we have imprinted to food, we can acquire a new set of skills that allow us to look at food in a more mature way. We can choose to look at food as a source of nourishment of both the body and soul. If we take time and pay attention to what we are eating we will automatically reach for much higher quality because we will gift ourselves permission to expect and desire the best.
This, in turn, will affect positively on our health by leaps and bounds.4