The Evolution of Food Perception Over Time: Between Necessity, Culture and Prestige

The Evolution of Food Perception Over Time: Between Necessity, Culture and Prestige
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Food isnt just nourishment: its culture, tradition, identity, and often a reflection of society. Our perception of certain foods and beverages has changed radically throughout history, shifting from consumer products to symbols of luxury, or vice versa. But what drives this transformation? How can a food be revalued and acquire new prestige? Lets explore this through some curious and fascinating examples.
From slaves drink to icon of refinement
Today, whisky is synonymous with elegance, a symbol of sophistication that graces the windows of the finest bars. However, its history has much more humble origins. In the 18th and 19th centuries, whisky was a rustic drink, consumed primarily in the Irish and Scottish countryside. In America, during the era of slavery, whisky was often given to slaves as rations, considered a cheap drink with no cultural value. Over time, however, the perception of whisky has changed. The standardization of production and the introduction of prestigious brands have transformed this drink into a luxury product. Scottish distilleries have begun to focus on aging and marketing techniques, making whisky a symbol of exclusivity and tradition. This process of revaluation has made whisky one of the most popular beverages in the world.
From poor mans food to exclusive delicacy
Another emblematic example is oysters. Today they are associated with high-end restaurants and special occasions, but in past centuries they were the equivalent of "fast food" for the working classes. In the 19th century, oysters were so abundant that they were used as a basic ingredient for savory pies or served in large quantities in taverns.

With the increase in demand and the consequent depletion of natural reserves, oysters became increasingly rare. This led them to be perceived as a precious and refined food, suitable only for wealthy tables. Their reevaluation, therefore, was closely linked to scarcity and the ability to transform a common product into a status symbol.
An example of cultural contamination
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Trapani-style couscous is another interesting example. Born from the encounter between Sicilian and Arab cultures, this dish was initially consumed by the coastal populations of western Sicily, thanks to their connections with merchants from North Africa. It was a simple dish, made with durum wheat semolina, fresh fish, and vegetables, suitable for the working classes. Over time, couscous was rediscovered and celebrated as a symbol of Sicilian cultural richness. Today, it is the protagonist of festivals and gastronomic competitions, representing the harmony between tradition and innovation. Its revaluation demonstrates how dishes linked to popular culture can become ambassadors of identity and heritage.
What do these foods and dishes have in common?
The examples of whisky, oysters and couscous alla trapanese, although belonging to different geographical and cultural contexts, share some key factors in their revaluation
Scarcity and accessibility
The perception of a food changes when its availability varies. What is abundant and accessible tends to be considered common, while what becomes rare acquires prestige. This is the case with oysters, whose depletion has contributed to their becoming an exclusive product.
Social and cultural context
The meaning attributed to a food is strongly influenced by context. Whiskey, once a rustic drink, has become a symbol of luxury thanks to marketing strategies and a shift in cultural narrative. Similarly, couscous has gone from a local dish to an emblem of Sicilian cuisine, thanks to the valorization of regional traditions.
Storytelling and valorization
The reevaluation of a food product is often the result of a narrative that makes it special. The history of a product, artisanal production techniques, and the emphasis on its connection to the territory all contribute to transforming a "humble" food into a symbol of quality.
The rediscovery of tradition
Today, we live in an era where food is much more than nourishment: it is an expression of identity, innovation, and sustainability. The rediscovery of traditional dishes and forgotten foods is part of a broader movement that values cultural roots and respect for natural resources. The revaluation of food is a cyclical phenomenon, in which what was once considered humble or banal can be transformed into a symbol of pride and prestige. This transformation teaches us to look at the past with new eyes, recognizing the value of traditions and the ability of food to tell stories, unite cultures, and reinvent itself over time. The next time you raise a glass of whiskey, enjoy an oyster, or savor a bowl of couscous, think about what lies behind it: not just a flavor, but a piece of history that continues to evolve.