Food – The Story of Our Life: A Contribution to the Studies of Food and the Anthropology of Taste


  • Gordana Đerić Institute for European Studies, Belgrade, Serbia



food, senses of taste and smell, food studies, anthropology of taste, culinary art, revolution in social values


By approaching the phenomenon of food (consumption) as an identity issue of the first order, as man’s alimentary, only true biography, and an authentic expression of self and experience, but also as a key phenomenon in the development of man and mankind, the author points toward the anthropologically relevant aspects of research pertaining to food (the mythological, cultural and historical, economic, aesthetic, linguistic, political). The development of the art and philosophy of food (consumption) is considered in the context of history of the ideas of Epicureanism, empiricism and lametrism, as well as in the context of the end of the cult of culture” in its traditional meaning. Moving between issues of art theory and epistemology, the author pays special attention to the causes of the theoretical neglect of the senses of taste and smell, historical reasons of the second-rate position of gastronomy among the other sciences and arts, as well as changes taking place at the end of the “short 20th century” which enabled a revolution in aesthetics and social values – the expansion of food studies and the art of cookery. Thus the aim of the paper is twofold: on the one hand it is an attempt to shed some light on the history of this revolution in the context of the theoretical and aesthetic relationship toward food and the art of its preparation, and on the other, it should be an argument incentive to have the basic issue of food (consumption) find its way onto our own academic menu. 


Download data is not yet available.


Brillat-Savarin, Jean Anthelme. 2002. The Physiology of Taste. New York: Dover Publications, Inc. Mineola.

Visser, Margaret. 2010. Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Meal. Grove Press/Atlantic.

Гаврић, Зоран/ Белић, Бранислава (прир.) 1995. Marcel Duchamp. Боговађа.

Gray, Luis Herbert (ed.) 2011. The Mythology of all races. University of Toronto Libraries.

Зелдин, Теодор. 2008. Интимна историја човечанства (превод с енглеског Р. Ракочевић, О. Сабо). Београд: Геопоетика.

Костјукович, Елена. 2007. Зашто Италијани воле да причају о јелу. Београд: Паидеиа.

Ламетри, Жилијен Офре. 2012. Умеће уживања (превод с француског Бојан Савић Остојић). Београд: Службени гласник.

McGee, Harold. 2004. On Food and Cooking. The Science and Lore of the Kitchen. New York: Scribner.

Онфре, Мишел 2002. Гурмански ум. Филозофија укуса. (превод с француског Миодраг Марковић). Градац.

Паља, Камила 2002. Секс, уметност и америчка култура. Огледи. (превод с енглеског Слободанка Глишић). Београд: Zepter book world.

This, Herve. 2009. Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History). Columbia University Press.

Seabrook, John. 2000. Nobrow: The Culture of Marketing, the Marketing of Culture. New York: Alfred A. Knopf.

Стендиџ, Том. 2010. Јестива историја човечанства (превод с енглеског Бојана Вујин). Београд: Геопоетика.

Sokolov, Raymond. 1991. Why We Eat What We Eat. New York: Summit.

Stoller, Paul. 2011. The Taste of Ethnographic Things. The Senses in Anthropology. University of Pennsylvania Press.

Foulston, Jill (ed.). 2006. The Virago Book of Food. The Joy of Eating. London: Virago Press.

Фројд, Сигмунд. 1988. Нелагодност у култури. Београд: Рад.

Џат, Тони. 2010. Колиба сећања (превод с енглеског Слободанка Глишић, Славица Милетић).Београд: Yеs-pro.

Wrangham, Richard. 2009. Catching Fire: How Cooking Made Us Human. Basic Books.




How to Cite

Đerić, Gordana. 2013. “Food – The Story of Our Life: A Contribution to the Studies of Food and the Anthropology of Taste”. Etnoantropološki Problemi Issues in Ethnology and Anthropology 8 (1):41-59.