Looking into the practice of living foods

Abstract

Human commensality is characterized by the meanings we give to the act of sharing, which are socially, historically and culturally influenced. Food habits help organizing the rules of social identity and hierarchy, as well as building relationships’ networks. In this paper, the author reflects upon the Living foods, a food practice which goes against the hegemonic contemporary commensality. An experience of observa¬tion and dense description of two projects of living foods lifestyles, in two different contexts, is reported. In this practice a variety of fruits, vegetables, and sprouted seeds - processed in various specific ways - blended, fermented, dehydrated, or juiced - but not cooked, as well as wheatgrass juice, are used. Among the main observations made, the importance given to eating as a collective act, and more, the growing and prepara¬tion of living foods as collective acts as well. This cultural patterning is decreasing in contemporary eating habits. In both contexts, the experience of living foods culture gives its followers their social identity. The recovery of the sacred meaning of food and eating were also emphasized.