Cultural Food Comparison Research Paper - Essay Example

A historical and Anthropological Analysis An old yet popular question revolves around the mystery of whether the chicken came first or the egg. Interesting as it is, it has now been concluded that it was the egg that came first, although from a different species of parents. And this egg has been responsible for the evolution of many of its kinds thereby hatching similar birds, namely geese, ducks and guinea-fowls (Toussaint-Samat 2009, p. 322). However the eggs that hatched into such birds were not initially eaten as food. It was not until the people started settling and carrying out poultry farming that they realized that the nutritious source of food could be consumed. Though, even before, the early people could have been obtaining eggs from nests for their consumption. In China and India – by around 7000 BC – people had already started to keep chickens so they could obtain eggs conveniently and did not have to climb up to nests. Since eggs contain a high amount of proteins, they made up excellent sources of nutrition for humans throughout. As humans started farming chickens and other fowl birds, they realized that there were particular seasons when the fowls laid more eggs. This season coincided with spring where the sunlight was sufficient for the fowl birds to produce eggs. While many cultures viewed egg as a source of food, many cultures did not view it as so. The Mossi from Africa are one example of people who consider eating eggs as equivalent to stealing. This notion has a rather economic one where eating an egg was just like stealing a chicken that was to be grown out of the egg. Having poultry spread out at large areas in Africa, children are generally discouraged from eating eggs that could, in the future, breed a potential property for the village community (Toussaint-Samat 2009, p. 323). In other parts of the world, such as ancient Rome and China, eggs have been regarded as vital food sources. In ancient Rome, peafowl eggs were eaten and with the invention of pottery and fire, the people also started boiling eggs (Kiple and Ornelas 2000, p. 499). The ancient Romans also consumed boiled eggs. The Chinese, on the other hand, had their own method of consuming and preserving eggs by fermenting them. The Chinese were particularly fond of the pigeon eggs (Kiple and Ornelas 2000, p. 499). This could help the egg to keep from rotting even after weeks. The discovery of egg as a nutritious and healthy food source developed its own innovations throughout time as it started first from being eaten raw to being boiled and then being eaten along with breads and cakes. The early Egyptians and Romans are said to have used egg in making breads and cakes due to their coagulating qualities that enable it to act as an excellent thickening agent (Tannahill 1988, p. 53). Today, one may consume eggs as part of their daily meal but its history lie millions of years back. Eggs can be traced back since the start of humanity millions of years back, particularly when humans started settling as civilizations and societies. The domestication of fowl birds and farming of chickens allowed humans to realize several uses of eggs as part of their diet, beyond its usual consumption as an egg itself. Its use in the preparation of other foods was also realized quite early, but it is probably that this was done so through trial and error. Traditional uses of egg in different cultures The Chinese cuisine has extensively used eggs in their culinary dishes. The Chinese society is probably one of the earliest among ancient civilizations that started to farm fowl birds. Hence, the use of egg in food was recognized quite early. Historians of food have suggested that China may be the first place which started the domestication of chickens and other birds, which explains the access to eggs and its use in the preparation of food. Among the various eggs, pigeon eggs were most frequently used for consumption in China. Even today, pigeon eggs are taken as a delicacy served as a poached egg with different kinds of soup, while they may also be eaten boiled. Perhaps the most famous method of Chinese preservation involves eggs, known as thousand-year eggs. These eggs are fermented so that they do not go off. Eggs that have been preserved using such a method are often eaten as it is or as the first course. The egg has also been an important part of the meal in ancient Rome. The Roman empire was huge and spread on a vast area; they found how the people domesticated hens and chickens that laid eggs which were used as food. The egg was a popular addition to the meal and the phrase “ab ovo usque ad mala” became a commonplace, meaning from eggs till the apples in literal terms. This explains the popularity of the egg as a starter which Romans ate as part of their meal. Among other, eggs from hens and peafowl were eaten with egg also forming an important ingredient for the creation of bread and cakes. Through unintended discoveries, the Romans also discovered that besides being an excellent binding agent, eggs could also be used in many other dishes. Eggs were also used in cooking sweets and desserts, and many sauces used eggs so as to thicken their consistency. Eggs were most frequently enjoyed as hard boiled served with sauces, although they were also eaten soft-boiled with sauces made out of nuts, honey and vinegar. Symbolism and Use Egg is well-represented in the Chinese culture as a representation of a beginning of life or birth. Beyond just being a source of food, egg is also has a lot more significance in some native cultures. In China, egg is a symbol associated with birth. Although many may seem to find a connection, egg is an important element of a child’s birth. In a ceremony by the name of Red Egg and Ginger party, a baby is given his or her name. In the Chinese culture, babies were often not named until they were one month old after which a naming ceremony took place where a party was given to family and friends. This ceremony which named the child was considered to be a celebratory event as it marked the beginning of one’s life. In fact, the ceremony has been a famous event throughout the history of China where the egg is an important symbol of birth and a child’s early existence in this world (“An Egg and A Name” 2013, n.pag.). The ceremony holds immense importance particularly at the birth of a male child. Male children were given more priority as they were the carriers of the family name while females got married and left the family. Male children were often more likely to have a naming ceremony for them than females. The ceremony has been carried out for centuries and is a cultural practice in China taking its metaphorical inspiration from the characterization of an egg. The Mossi people of Burkina Faso considered the consumption of egg as rather a social taboo. Consumption of egg among the community was synonymous with stealing. Profound as it may sound, the Mossis applied an economic logic to this behavior. Children, in particular, are taught and kept away from eating eggs. If an egg was eaten, it would never be able to become a bird, which is of a potentially more value as opposed to satisfying one’s own physiological needs. Those who eat eggs would, therefore, grow up to become thieves because by eating eggs, they were inhibiting the growth of chickens or other fowl birds that were to grow from these eggs(Toussaint-Samat 2009, p. 323). Such a gesture would harm the economic survival as hens and fowl birds are considered to be properties. Even in Nigeria, eggs are not given to children due to its associated connection with promoting the children to steal when they grow up (Meyer-Rochow 2009, n.pag). Pregnant women are also advised to avoid drinking milk or having eggs as it can pass on stealing tendencies to their child. In India, some sects of Hinduism do not eat eggs while others do. Being lacto-vegetarians, many Hindus do not eat eggs as they consider it to be a form of life. The philosophical concept also categorizes eggs as an essentially impure food for consumption. Many misconceptions about eggs, such as its high temperature, restrict the consumption of eggs during hot seasons and particularly, during menstruation period. Eggs are thought to cause diseases like jaundice and promote skin conditions and cause pimples. Many superstitious taboos inhibit pregnant women from eating eggs as it can cause harm to the child (Meyer-Rochow 2009, n.pag). However, in urban areas of India, eggs are starting to be consumed pretty much the same way as non-vegetarians although meat is still a widespread taboo. Trends show that the number of hardcore vegetarians are now shifting towards a lacto-ova vegetarianism. Current usage Eggs have been used in the preparation of dishes throughout centuries. Due to its binding properties, eggs have been used in the creation of bread, dough, and cakes. With globalization, local foods have transcended their borders to become globally acclaimed. It can be noticed that many popular, inter-continental foods include eggs in some level of the process or the other. A popular Chinese dish made from eggs is called Egg Foo Yong. This dish is simply an innovative rendering of an egg omelet with diced vegetables and seasonings. The Egg Foo Yong is thought to have existed centuries before and many cross-cultural dishes such as Persian eggs also resemble similar features with Egg Foo Yong. Tea eggs are another savory dish made primarily out of hard boiled eggs simmered in tea to give it a cracked texture. Tea eggs are a unique and healthy construction made using eggs and tea spices. The immigration of Indians around the world has also allowed the transference of native Indian foods to the streets of post-modern countries where they greatly admired. The Indian egg curry makes use of boiled eggs served with onion and tomato sauces made using spices and herbs. The resulting curry is savory and is eaten with naan bread or traditional rotis. Traditional Indian scrambled eggs make use of eggs and a mixture of onions, herbs, and spices. Although many Indians do not use eggs in the preparation of their foods, many urban families usually have egg as a dominant ingredient. In fact, egg provides a good source of energy for vegetarians as they may dwell on vegetarian food that are generally lighter in terms of their energy density. Other cultural dishes, using eggs, have also gained worldwide popularity due to the immigration of individuals to foreign countries thereby taking along with them local food recipes and culinary trends. Today, healthy breakfasts are characterized by the presence of eggs and milk. Eggs, due to their nutritional qualities, are preferred for a healthy meal. Eggs are eaten in different forms as it is; sunny side up, boiled, poached, coddled, or fried as omelet. Eggs are essential ingredients for many other dishes including cakes, breads, pancakes, and dough. Eggs are nutritionally very healthy as they provide one with proteins, vitamins, and many useful minerals although they also contain a significant amount of cholesterol which is not good for health in high amounts. Conclusion Egg has provided humans with a nutritious food source for centuries. After humans started forming civilizations and domesticating farm animals, they recognized a useful use of eggs – for food. Evidences from historical sources also suggest that ancient civilizations started using egg as food and even devised different methods of consuming it. References from different cultures suggest that eggs have been eaten in different ways around the world. The many different attributes of egg allowed it to be used in the preparation of other foods. Today, it is almost unthinkable not to use egg. It forms the basic part of breakfast and is purchased on a daily basis for consumption. References Cultural China. 2013. An Egg and A Name. [online] Available at: http://traditions.cultural-china.com/en/14Traditions7368.html [Accessed: 12 Apr 2014]. Kiple, K. F. and Ornelas, K. C. 2000. The Cambridge world history of food. Cambridge, UK: Cambridge University Press. Meyer-Rochow, V. B. 2009. Food taboos: their origins and purposes. Journal of Ethnobiology and Ethnomedicine, 5 (18), Available from: doi: 10.1186/1746-4269-5-18. Tannahill, R. 1988. Food in history. New York: Stein and Day. Toussaint-Samat, M. 2009. A history of food. Chichester, West Sussex, U.K.: Wiley-Blackwell. Read More