food essay examples

Essays About Food: Top 5 Examples and 6 Writing Prompts

Food is one of the greatest joys of life; it is both necessary to live and able to lift our spirits. If you are writing essays about food, read our guide.

Many people live and die by food. While its primary purpose is to provide us with the necessary nutrients to carry out bodily functions, the satisfaction food can give a person is beyond compare. For people of many occupations, such as chefs, waiters, bakers, and food critics, food has become a way of life.

Why do so many people enjoy food? It can provide us with the sensory pleasure we need to escape from the trials of daily life. From the moist tenderness of a good-quality steak to the sweet, rich decadence of a hot fudge sundae, food is truly magical. Instead of eating to stay alive, many even joke that they “live to eat.” In good food, every bite is like heaven.

5 Top Essay Examples

1. food essay by evelin tapia, 2. why japanese home cooking makes healthy feel effortless by kaki okumura, 3. why i love food by shuge luo.

• 4.  My Favorite Food by Jayasurya Mayilsamy 
• 5. ​​Osteria Francescana: does the world’s best restaurant live up to the hype? by Tanya Gold

6 Prompts for Essays About Food

1. what is your favorite dish, 2. what is your favorite cuisine, 3. is a vegan diet sustainable, 4. the dangers of fast food, 5. a special food memory, 6. the food of your home country.

“Food has so many things in them such as calories and fat. Eating healthy is important for everyone to live a healthy life. You can eat it, but eating it daily is bad for you stay healthy and eat the right foods. Deep fried foods hurt your health in many ways. Eat healthy and exercise to reduce the chances of any health problems.”

In this essay, Tapia writes about deep-fried foods and their effects on people’s health. She says they are high in trans fat, which is detrimental to one’s health. On the other hand, she notes reasons why people still eat foods such as potato chips and french fries, including exercise and simply “making the most of life.” Despite this, Tapia asserts her position that these foods should not be eaten in excess and can lead to a variety of health issues. She encourages people to live healthy lives by enjoying food but not overeating. 

“Because while a goal of many vegetables a day is admirable, in the beginning it’s much more sustainable to start with something as little as two. I learned that with an approach of two-vegetable dishes at a time, I would be a lot more consistent, and over time a large variety would become very natural. In fact, now following that framework and cooking a few simple dishes a day, I often find that it’s almost difficult to not reach at least several kinds of vegetables a day.”

Okumura discusses simple, healthy cooking in the Japanese tradition. While many tend to include as many vegetables as possible in their dishes for “health,” Okumura writes that just a few vegetables are necessary to make healthy but delicious dishes. With the help of Japanese pantry staples like miso and soy sauce, she makes a variety of traditional Japanese side dishes. She shows the wonders of food, even when executed in its simplest form. 

“I make pesto out of kale stems, toast the squash seeds for salad and repurpose my leftovers into brand new dishes. I love cooking because it’s an exercise in play. Cooking is forgiving in improvisation, and it can often surprise you. For example, did you know that adding ginger juice to your fried rice adds a surprisingly refreshing flavor that whets your appetite? Neither did I, until my housemate showed me their experiment.”

In her essay, Luo writes about her love for food and cooking, specifically how she can combine different ingredients from different cuisines to make delicious dishes. She recalls experiences with her native Chinese food and Italian, Singaporean, and Japanese Cuisine. The beauty of food, she says, is the way one can improvise a dish and create something magical. 

4.   My Favorite Food by Jayasurya Mayilsamy 

“There is no better feeling in the world than a warm pizza box on your lap. My love for Pizza is very high. I am always hungry for pizza, be it any time of the day. Cheese is the secret ingredient of any food it makes any food taste yummy. Nearly any ingredient can be put on pizza. Those diced vegetables, jalapenos, tomato sauce, cheese and mushrooms make me eat more and more like a unique work of art.”

Mayilsamy writes about pizza, a food he can’t get enough of, and why he enjoys it as much as he does. He explains the different elements of a good pizza, such as cheese, tomato sauce, other toppings, and the crust. He also briefly discusses the different types of pizzas, such as thin crust and deep dish. Finally, he gives readers an excellent description of a mouthwatering pizza, reminding them of the feeling of eating their favorite food. 

5. ​​ Osteria Francescana: does the world’s best restaurant live up to the hype? by Tanya Gold

“After three hours, I am exhausted from eating Bottura’s dreams, and perhaps that is the point. If some of it is delicious, it is also consuming. That is the shadow cast by the award in the hallway, next to the one of a man strangled by food. I do not know if this is the best restaurant on Earth, or even if such a claim is possible. I suspect such lists are designed largely for marketing purposes: when else does Restaurant magazine, which runs the competition, get global coverage for itself and its sponsors?”

Gold reviews the dishes at Osteria Francescana, which is regarded by many as the #1 restaurant in the world. She describes the calm, formal ambiance and the polished interiors of the restaurants. Most importantly, she goes course by course, describing each dish in detail, from risotto inspired by the lake to parmesan cheese in different textures and temperatures. Gold concludes that while a good experience, a meal at the restaurant is time-consuming, and her experience is inconclusive as to whether or not this is the best restaurant in the world. 

Everyone has a favorite food; in your essay, write about a dish you enjoy. You can discuss the recipe’s history by researching where it comes from, the famous chefs who created it, or which restaurants specialize in this dish. Provide your readers with an ingredients list, and describe how each ingredient is used in the recipe. Conclude your essay with a review of your experience recreating this recipe at home, discuss how challenging the recipe is, and if you enjoyed the experience.

Aside from a favorite dish, everyone prefers one type of cuisine. Discuss your favorite cuisine and give examples of typical dishes, preparations for food, and factors that influence your chosen cuisine. For example, you could choose Italian cuisine and discuss pasta, pizza, gelato, and other famous food items typically associated with Italian food.

Many people choose to adopt a vegan diet that consists of only plant-based food. For your essay, you can discuss this diet and explain why some people choose it. Then, research the sustainability of a plant-based diet and if a person can maintain a vegan diet while remaining healthy and energized. Provide as much evidence as possible by conducting interviews, referencing online sources, and including survey data. 

Fast food is a staple part of diets worldwide; children are often raised on salty bites of chicken, fries, and burgers. However, it has been linked to many health complications, including cancer and obesity . Research the dangers of fast food, describe each in your essay, and give examples of how it can affect you mentally and physically. 

Is there a memory involving food that you treasure? Perhaps it could be a holiday celebration, a birthday, or a regular day when went to a restaurant. Reflect on this memory, retelling your story in detail, and describe the meal you ate and why you remember it so fondly.

Every country has a rich culture, a big component of which is food. Research the history of food in your native country, writing about common native dishes and ingredients used in cooking. If there are religious influences on your country’s cuisine, note them as well. Share a few of these recipes in your essay for an engaging piece of writing.

Tip: If writing an essay sounds like a lot of work, simplify it. Write a simple 5 paragraph essay instead.

For help picking your next essay topic, check out the best essay topics about social media .

Martin is an avid writer specializing in editing and proofreading. He also enjoys literary analysis and writing about food and travel.

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Six brilliant student essays on the power of food to spark social change.

Read winning essays from our fall 2018 “Feeding Ourselves, Feeding Our Revolutions,” student writing contest.

For the Fall 2018 student writing competition, “Feeding Ourselves, Feeding Our Revolutions,” we invited students to read the YES! Magazine article, “Cooking Stirs the Pot for Social Change,”   by Korsha Wilson and respond to this writing prompt: If you were to host a potluck or dinner to discuss a challenge facing your community or country, what food would you cook? Whom would you invite? On what issue would you deliberate? 

The Winners

From the hundreds of essays written, these six—on anti-Semitism, cultural identity, death row prisoners, coming out as transgender, climate change, and addiction—were chosen as essay winners.  Be sure to read the literary gems and catchy titles that caught our eye.

Middle School Winner: India Brown High School Winner: Grace Williams University Winner: Lillia Borodkin Powerful Voice Winner: Paisley Regester Powerful Voice Winner: Emma Lingo Powerful Voice Winner: Hayden Wilson

Literary Gems Clever Titles

Middle School Winner: India Brown  

A Feast for the Future

Close your eyes and imagine the not too distant future: The Statue of Liberty is up to her knees in water, the streets of lower Manhattan resemble the canals of Venice, and hurricanes arrive in the fall and stay until summer. Now, open your eyes and see the beautiful planet that we will destroy if we do not do something. Now is the time for change. Our future is in our control if we take actions, ranging from small steps, such as not using plastic straws, to large ones, such as reducing fossil fuel consumption and electing leaders who take the problem seriously.

 Hosting a dinner party is an extraordinary way to publicize what is at stake. At my potluck, I would serve linguini with clams. The clams would be sautéed in white wine sauce. The pasta tossed with a light coat of butter and topped with freshly shredded parmesan. I choose this meal because it cannot be made if global warming’s patterns persist. Soon enough, the ocean will be too warm to cultivate clams, vineyards will be too sweltering to grow grapes, and wheat fields will dry out, leaving us without pasta.

I think that giving my guests a delicious meal and then breaking the news to them that its ingredients would be unattainable if Earth continues to get hotter is a creative strategy to initiate action. Plus, on the off chance the conversation gets drastically tense, pasta is a relatively difficult food to throw.

In YES! Magazine’s article, “Cooking Stirs the Pot for Social Change,” Korsha Wilson says “…beyond the narrow definition of what cooking is, you can see that cooking is and has always been an act of resistance.” I hope that my dish inspires people to be aware of what’s at stake with increasing greenhouse gas emissions and work toward creating a clean energy future.

 My guest list for the potluck would include two groups of people: local farmers, who are directly and personally affected by rising temperatures, increased carbon dioxide, drought, and flooding, and people who either do not believe in human-caused climate change or don’t think it affects anyone. I would invite the farmers or farm owners because their jobs and crops are dependent on the weather. I hope that after hearing a farmer’s perspective, climate-deniers would be awakened by the truth and more receptive to the effort to reverse these catastrophic trends.

Earth is a beautiful planet that provides everything we’ll ever need, but because of our pattern of living—wasteful consumption, fossil fuel burning, and greenhouse gas emissions— our habitat is rapidly deteriorating. Whether you are a farmer, a long-shower-taking teenager, a worker in a pollution-producing factory, or a climate-denier, the future of humankind is in our hands. The choices we make and the actions we take will forever affect planet Earth.

 India Brown is an eighth grader who lives in New York City with her parents and older brother. She enjoys spending time with her friends, walking her dog, Morty, playing volleyball and lacrosse, and swimming.

High School Winner: Grace Williams

Apple Pie Embrace

It’s 1:47 a.m. Thanksgiving smells fill the kitchen. The sweet aroma of sugar-covered apples and buttery dough swirls into my nostrils. Fragrant orange and rosemary permeate the room and every corner smells like a stroll past the open door of a French bakery. My eleven-year-old eyes water, red with drowsiness, and refocus on the oven timer counting down. Behind me, my mom and aunt chat to no end, fueled by the seemingly self-replenishable coffee pot stashed in the corner. Their hands work fast, mashing potatoes, crumbling cornbread, and covering finished dishes in a thin layer of plastic wrap. The most my tired body can do is sit slouched on the backless wooden footstool. I bask in the heat escaping under the oven door.

 As a child, I enjoyed Thanksgiving and the preparations that came with it, but it seemed like more of a bridge between my birthday and Christmas than an actual holiday. Now, it’s a time of year I look forward to, dedicated to family, memories, and, most importantly, food. What I realized as I grew older was that my homemade Thanksgiving apple pie was more than its flaky crust and soft-fruit center. This American food symbolized a rite of passage, my Iraqi family’s ticket to assimilation. 

 Some argue that by adopting American customs like the apple pie, we lose our culture. I would argue that while American culture influences what my family eats and celebrates, it doesn’t define our character. In my family, we eat Iraqi dishes like mesta and tahini, but we also eat Cinnamon Toast Crunch for breakfast. This doesn’t mean we favor one culture over the other; instead, we create a beautiful blend of the two, adapting traditions to make them our own.

 That said, my family has always been more than the “mashed potatoes and turkey” type.

My mom’s family immigrated to the United States in 1976. Upon their arrival, they encountered a deeply divided America. Racism thrived, even after the significant freedoms gained from the Civil Rights Movement a few years before. Here, my family was thrust into a completely unknown world: they didn’t speak the language, they didn’t dress normally, and dinners like riza maraka seemed strange in comparison to the Pop Tarts and Oreos lining grocery store shelves.

 If I were to host a dinner party, it would be like Thanksgiving with my Chaldean family. The guests, my extended family, are a diverse people, distinct ingredients in a sweet potato casserole, coming together to create a delicious dish.

In her article “Cooking Stirs the Pot for Social Change,” Korsha Wilson writes, “each ingredient that we use, every technique, every spice tells a story about our access, our privilege, our heritage, and our culture.” Voices around the room will echo off the walls into the late hours of the night while the hot apple pie steams at the table’s center.

We will play concan on the blanketed floor and I’ll try to understand my Toto, who, after forty years, still speaks broken English. I’ll listen to my elders as they tell stories about growing up in Unionville, Michigan, a predominately white town where they always felt like outsiders, stories of racism that I have the privilege not to experience. While snacking on sunflower seeds and salted pistachios, we’ll talk about the news- how thousands of people across the country are protesting for justice among immigrants. No one protested to give my family a voice.

Our Thanksgiving food is more than just sustenance, it is a physical representation of my family ’s blended and ever-changing culture, even after 40 years in the United States. No matter how the food on our plates changes, it will always symbolize our sense of family—immediate and extended—and our unbreakable bond.

Grace Williams, a student at Kirkwood High School in Kirkwood, Missouri, enjoys playing tennis, baking, and spending time with her family. Grace also enjoys her time as a writing editor for her school’s yearbook, the Pioneer. In the future, Grace hopes to continue her travels abroad, as well as live near extended family along the sunny beaches of La Jolla, California.

University Winner: Lillia Borodkin

Nourishing Change After Tragedy Strikes

In the Jewish community, food is paramount. We often spend our holidays gathered around a table, sharing a meal and reveling in our people’s story. On other sacred days, we fast, focusing instead on reflection, atonement, and forgiveness.

As a child, I delighted in the comfort of matzo ball soup, the sweetness of hamantaschen, and the beauty of braided challah. But as I grew older and more knowledgeable about my faith, I learned that the origins of these foods are not rooted in joy, but in sacrifice.

The matzo of matzo balls was a necessity as the Jewish people did not have time for their bread to rise as they fled slavery in Egypt. The hamantaschen was an homage to the hat of Haman, the villain of the Purim story who plotted the Jewish people’s destruction. The unbaked portion of braided challah was tithed by commandment to the kohen  or priests. Our food is an expression of our history, commemorating both our struggles and our triumphs.

As I write this, only days have passed since eleven Jews were killed at the Tree of Life Synagogue in Pittsburgh. These people, intending only to pray and celebrate the Sabbath with their community, were murdered simply for being Jewish. This brutal event, in a temple and city much like my own, is a reminder that anti-Semitism still exists in this country. A reminder that hatred of Jews, of me, my family, and my community, is alive and flourishing in America today. The thought that a difference in religion would make some believe that others do not have the right to exist is frightening and sickening.  

 This is why, if given the chance, I would sit down the entire Jewish American community at one giant Shabbat table. I’d serve matzo ball soup, pass around loaves of challah, and do my best to offer comfort. We would take time to remember the beautiful souls lost to anti-Semitism this October and the countless others who have been victims of such hatred in the past. I would then ask that we channel all we are feeling—all the fear, confusion, and anger —into the fight.

As suggested in Korsha Wilson’s “Cooking Stirs the Pot for Social Change,” I would urge my guests to direct our passion for justice and the comfort and care provided by the food we are eating into resisting anti-Semitism and hatred of all kinds.

We must use the courage this sustenance provides to create change and honor our people’s suffering and strength. We must remind our neighbors, both Jewish and non-Jewish, that anti-Semitism is alive and well today. We must shout and scream and vote until our elected leaders take this threat to our community seriously. And, we must stand with, support, and listen to other communities that are subjected to vengeful hate today in the same way that many of these groups have supported us in the wake of this tragedy.

This terrible shooting is not the first of its kind, and if conflict and loathing are permitted to grow, I fear it will not be the last. While political change may help, the best way to target this hate is through smaller-scale actions in our own communities.

It is critical that we as a Jewish people take time to congregate and heal together, but it is equally necessary to include those outside the Jewish community to build a powerful crusade against hatred and bigotry. While convening with these individuals, we will work to end the dangerous “otherizing” that plagues our society and seek to understand that we share far more in common than we thought. As disagreements arise during our discussions, we will learn to respect and treat each other with the fairness we each desire. Together, we shall share the comfort, strength, and courage that traditional Jewish foods provide and use them to fuel our revolution. 

We are not alone in the fight despite what extremists and anti-semites might like us to believe.  So, like any Jew would do, I invite you to join me at the Shabbat table. First, we will eat. Then, we will get to work.  

Lillia Borodkin is a senior at Kent State University majoring in Psychology with a concentration in Child Psychology. She plans to attend graduate school and become a school psychologist while continuing to pursue her passion for reading and writing. Outside of class, Lillia is involved in research in the psychology department and volunteers at the Women’s Center on campus.   

Powerful Voice Winner: Paisley Regester

As a kid, I remember asking my friends jokingly, ”If you were stuck on a deserted island, what single item of food would you bring?” Some of my friends answered practically and said they’d bring water. Others answered comically and said they’d bring snacks like Flamin’ Hot Cheetos or a banana. However, most of my friends answered sentimentally and listed the foods that made them happy. This seems like fun and games, but what happens if the hypothetical changes? Imagine being asked, on the eve of your death, to choose the final meal you will ever eat. What food would you pick? Something practical? Comical? Sentimental?  

This situation is the reality for the 2,747 American prisoners who are currently awaiting execution on death row. The grim ritual of “last meals,” when prisoners choose their final meal before execution, can reveal a lot about these individuals and what they valued throughout their lives.

It is difficult for us to imagine someone eating steak, lobster tail, apple pie, and vanilla ice cream one moment and being killed by state-approved lethal injection the next. The prisoner can only hope that the apple pie he requested tastes as good as his mom’s. Surprisingly, many people in prison decline the option to request a special last meal. We often think of food as something that keeps us alive, so is there really any point to eating if someone knows they are going to die?

“Controlling food is a means of controlling power,” said chef Sean Sherman in the YES! Magazine article “Cooking Stirs the Pot for Social Change,” by Korsha Wilson. There are deeper stories that lie behind the final meals of individuals on death row.

I want to bring awareness to the complex and often controversial conditions of this country’s criminal justice system and change the common perception of prisoners as inhuman. To accomplish this, I would host a potluck where I would recreate the last meals of prisoners sentenced to death.

In front of each plate, there would be a place card with the prisoner’s full name, the date of execution, and the method of execution. These meals could range from a plate of fried chicken, peas with butter, apple pie, and a Dr. Pepper, reminiscent of a Sunday dinner at Grandma’s, to a single olive.

Seeing these meals up close, meals that many may eat at their own table or feed to their own kids, would force attendees to face the reality of the death penalty. It will urge my guests to look at these individuals not just as prisoners, assigned a number and a death date, but as people, capable of love and rehabilitation.  

This potluck is not only about realizing a prisoner’s humanity, but it is also about recognizing a flawed criminal justice system. Over the years, I have become skeptical of the American judicial system, especially when only seven states have judges who ethnically represent the people they serve. I was shocked when I found out that the officers who killed Michael Brown and Anthony Lamar Smith were exonerated for their actions. How could that be possible when so many teens and adults of color have spent years in prison, some even executed, for crimes they never committed?  

Lawmakers, police officers, city officials, and young constituents, along with former prisoners and their families, would be invited to my potluck to start an honest conversation about the role and application of inequality, dehumanization, and racism in the death penalty. Food served at the potluck would represent the humanity of prisoners and push people to acknowledge that many inmates are victims of a racist and corrupt judicial system.

Recognizing these injustices is only the first step towards a more equitable society. The second step would be acting on these injustices to ensure that every voice is heard, even ones separated from us by prison walls. Let’s leave that for the next potluck, where I plan to serve humble pie.

Paisley Regester is a high school senior and devotes her life to activism, the arts, and adventure. Inspired by her experiences traveling abroad to Nicaragua, Mexico, and Scotland, Paisley hopes to someday write about the diverse people and places she has encountered and share her stories with the rest of the world.

Powerful Voice Winner: Emma Lingo

The Empty Seat

“If you aren’t sober, then I don’t want to see you on Christmas.”

Harsh words for my father to hear from his daughter but words he needed to hear. Words I needed him to understand and words he seemed to consider as he fiddled with his wine glass at the head of the table. Our guests, my grandma, and her neighbors remained resolutely silent. They were not about to defend my drunken father–or Charles as I call him–from my anger or my ultimatum.

This was the first dinner we had had together in a year. The last meal we shared ended with Charles slopping his drink all over my birthday presents and my mother explaining heroin addiction to me. So, I wasn’t surprised when Charles threw down some liquid valor before dinner in anticipation of my anger. If he wanted to be welcomed on Christmas, he needed to be sober—or he needed to be gone.

Countless dinners, holidays, and birthdays taught me that my demands for sobriety would fall on deaf ears. But not this time. Charles gave me a gift—a one of a kind, limited edition, absolutely awkward treat. One that I didn’t know how to deal with at all. Charles went home that night, smacked a bright red bow on my father, and hand-delivered him to me on Christmas morning.

He arrived for breakfast freshly showered and looking flustered. He would remember this day for once only because his daughter had scolded him into sobriety. Dad teetered between happiness and shame. Grandma distracted us from Dad’s presence by bringing the piping hot bacon and biscuits from the kitchen to the table, theatrically announcing their arrival. Although these foods were the alleged focus of the meal, the real spotlight shined on the unopened liquor cabinet in my grandma’s kitchen—the cabinet I know Charles was begging Dad to open.

I’ve isolated myself from Charles. My family has too. It means we don’t see Dad, but it’s the best way to avoid confrontation and heartache. Sometimes I find myself wondering what it would be like if we talked with him more or if he still lived nearby. Would he be less inclined to use? If all families with an addict tried to hang on to a relationship with the user, would there be fewer addicts in the world? Christmas breakfast with Dad was followed by Charles whisking him away to Colorado where pot had just been legalized. I haven’t talked to Dad since that Christmas.

As Korsha Wilson stated in her YES! Magazine article, “Cooking Stirs the Pot for Social Change,” “Sometimes what we don’t cook says more than what we do cook.” When it comes to addiction, what isn’t served is more important than what is. In quiet moments, I like to imagine a meal with my family–including Dad. He’d have a spot at the table in my little fantasy. No alcohol would push him out of his chair, the cigarettes would remain seated in his back pocket, and the stench of weed wouldn’t invade the dining room. Fruit salad and gumbo would fill the table—foods that Dad likes. We’d talk about trivial matters in life, like how school is going and what we watched last night on TV.

Dad would feel loved. We would connect. He would feel less alone. At the end of the night, he’d walk me to the door and promise to see me again soon. And I would believe him.

Emma Lingo spends her time working as an editor for her school paper, reading, and being vocal about social justice issues. Emma is active with many clubs such as Youth and Government, KHS Cares, and Peer Helpers. She hopes to be a journalist one day and to be able to continue helping out people by volunteering at local nonprofits.

Powerful Voice Winner: Hayden Wilson

Bittersweet Reunion

I close my eyes and envision a dinner of my wildest dreams. I would invite all of my relatives. Not just my sister who doesn’t ask how I am anymore. Not just my nephews who I’m told are too young to understand me. No, I would gather all of my aunts, uncles, and cousins to introduce them to the me they haven’t met.

For almost two years, I’ve gone by a different name that most of my family refuses to acknowledge. My aunt, a nun of 40 years, told me at a recent birthday dinner that she’d heard of my “nickname.” I didn’t want to start a fight, so I decided not to correct her. Even the ones who’ve adjusted to my name have yet to recognize the bigger issue.

Last year on Facebook, I announced to my friends and family that I am transgender. No one in my family has talked to me about it, but they have plenty to say to my parents. I feel as if this is about my parents more than me—that they’ve made some big parenting mistake. Maybe if I invited everyone to dinner and opened up a discussion, they would voice their concerns to me instead of my parents.

I would serve two different meals of comfort food to remind my family of our good times. For my dad’s family, I would cook heavily salted breakfast food, the kind my grandpa used to enjoy. He took all of his kids to IHOP every Sunday and ordered the least healthy option he could find, usually some combination of an overcooked omelet and a loaded Classic Burger. For my mom’s family, I would buy shakes and burgers from Hardee’s. In my grandma’s final weeks, she let aluminum tins of sympathy meals pile up on her dining table while she made my uncle take her to Hardee’s every day.

In her article on cooking and activism, food writer Korsha Wilson writes, “Everyone puts down their guard over a good meal, and in that space, change is possible.” Hopefully the same will apply to my guests.

When I first thought of this idea, my mind rushed to the endless negative possibilities. My nun-aunt and my two non-nun aunts who live like nuns would whip out their Bibles before I even finished my first sentence. My very liberal, state representative cousin would say how proud she is of the guy I’m becoming, but this would trigger my aunts to accuse her of corrupting my mind. My sister, who has never spoken to me about my genderidentity, would cover her children’s ears and rush them out of the house. My Great-Depression-raised grandparents would roll over in their graves, mumbling about how kids have it easy nowadays.

After mentally mapping out every imaginable terrible outcome this dinner could have, I realized a conversation is unavoidable if I want my family to accept who I am. I long to restore the deep connection I used to have with them. Though I often think these former relationships are out of reach, I won’t know until I try to repair them. For a year and a half, I’ve relied on Facebook and my parents to relay messages about my identity, but I need to tell my own story.

At first, I thought Korsha Wilson’s idea of a cooked meal leading the way to social change was too optimistic, but now I understand that I need to think more like her. Maybe, just maybe, my family could all gather around a table, enjoy some overpriced shakes, and be as close as we were when I was a little girl.

 Hayden Wilson is a 17-year-old high school junior from Missouri. He loves writing, making music, and painting. He’s a part of his school’s writing club, as well as the GSA and a few service clubs.

 Literary Gems

We received many outstanding essays for the Fall 2018 Writing Competition. Though not every participant can win the contest, we’d like to share some excerpts that caught our eye.

Thinking of the main staple of the dish—potatoes, the starchy vegetable that provides sustenance for people around the globe. The onion, the layers of sorrow and joy—a base for this dish served during the holidays.  The oil, symbolic of hope and perseverance. All of these elements come together to form this delicious oval pancake permeating with possibilities. I wonder about future possibilities as I flip the latkes.

—Nikki Markman, University of San Francisco, San Francisco, California

The egg is a treasure. It is a fragile heart of gold that once broken, flows over the blemishless surface of the egg white in dandelion colored streams, like ribbon unraveling from its spool.

—Kaylin Ku, West Windsor-Plainsboro High School South, Princeton Junction, New Jersey

If I were to bring one food to a potluck to create social change by addressing anti-Semitism, I would bring gefilte fish because it is different from other fish, just like the Jews are different from other people.  It looks more like a matzo ball than fish, smells extraordinarily fishy, and tastes like sweet brine with the consistency of a crab cake.

—Noah Glassman, Ethical Culture Fieldston School,  Bronx, New York

I would not only be serving them something to digest, I would serve them a one-of-a-kind taste of the past, a taste of fear that is felt in the souls of those whose home and land were taken away, a taste of ancestral power that still lives upon us, and a taste of the voices that want to be heard and that want the suffering of the Natives to end.

—Citlalic Anima Guevara, Wichita North High School, Wichita, Kansas

It’s the one thing that your parents make sure you have because they didn’t.  Food is what your mother gives you as she lies, telling you she already ate. It’s something not everybody is fortunate to have and it’s also what we throw away without hesitation.  Food is a blessing to me, but what is it to you?

—Mohamed Omar, Kirkwood High School, Kirkwood, Missouri

Filleted and fried humphead wrasse, mangrove crab with coconut milk, pounded taro, a whole roast pig, and caramelized nuts—cuisines that will not be simplified to just “food.” Because what we eat is the diligence and pride of our people—a culture that has survived and continues to thrive.

—Mayumi Remengesau, University of San Francisco, San Francisco, California

Some people automatically think I’m kosher or ask me to say prayers in Hebrew.  However, guess what? I don’t know many prayers and I eat bacon.

—Hannah Reing, Ethical Culture Fieldston School, The Bronx, New York

Everything was placed before me. Rolling up my sleeves I started cracking eggs, mixing flour, and sampling some chocolate chips, because you can never be too sure. Three separate bowls. All different sizes. Carefully, I tipped the smallest, and the medium-sized bowls into the biggest. Next, I plugged in my hand-held mixer and flicked on the switch. The beaters whirl to life. I lowered it into the bowl and witnessed the creation of something magnificent. Cookie dough.

—Cassandra Amaya, Owen Goodnight Middle School, San Marcos, Texas

Biscuits and bisexuality are both things that are in my life…My grandmother’s biscuits are the best: the good old classic Southern biscuits, crunchy on the outside, fluffy on the inside. Except it is mostly Southern people who don’t accept me.

—Jaden Huckaby, Arbor Montessori, Decatur, Georgia

We zest the bright yellow lemons and the peels of flavor fall lightly into the batter.  To make frosting, we keep adding more and more powdered sugar until it looks like fluffy clouds with raspberry seed rain.

—Jane Minus, Ethical Culture Fieldston School, Bronx, New York

Tamales for my grandma, I can still remember her skillfully spreading the perfect layer of masa on every corn husk, looking at me pitifully as my young hands fumbled with the corn wrapper, always too thick or too thin.

—Brenna Eliaz, San Marcos High School, San Marcos, Texas

Just like fry bread, MRE’s (Meals Ready to Eat) remind New Orleanians and others affected by disasters of the devastation throughout our city and the little amount of help we got afterward.

—Madeline Johnson, Spring Hill College, Mobile, Alabama

I would bring cream corn and buckeyes and have a big debate on whether marijuana should be illegal or not.

—Lillian Martinez, Miller Middle School, San Marcos, Texas

We would finish the meal off with a delicious apple strudel, topped with schlag, schlag, schlag, more schlag, and a cherry, and finally…more schlag (in case you were wondering, schlag is like whipped cream, but 10 times better because it is heavier and sweeter).

—Morgan Sheehan, Ethical Culture Fieldston School, Bronx, New York

Clever Titles

This year we decided to do something different. We were so impressed by the number of catchy titles that we decided to feature some of our favorites. 

“Eat Like a Baby: Why Shame Has No Place at a Baby’s Dinner Plate”

—Tate Miller, Wichita North High School, Wichita, Kansas 

“The Cheese in Between”

—Jedd Horowitz, Ethical Culture Fieldston School, Bronx, New York

“Harvey, Michael, Florence or Katrina? Invite Them All Because Now We Are Prepared”

—Molly Mendoza, Spring Hill College, Mobile, Alabama

“Neglecting Our Children: From Broccoli to Bullets”

—Kylie Rollings, Kirkwood High School, Kirkwood, Missouri  

“The Lasagna of Life”

—Max Williams, Wichita North High School, Wichita, Kansas

“Yum, Yum, Carbon Dioxide In Our Lungs”

—Melanie Eickmeyer, Kirkwood High School, Kirkwood, Missouri

“My Potluck, My Choice”

—Francesca Grossberg, Ethical Culture Fieldston School, Bronx, New York

“Trumping with Tacos”

—Maya Goncalves, Lincoln Middle School, Ypsilanti, Michigan

“Quiche and Climate Change”

—Bernie Waldman, Ethical Culture Fieldston School, Bronx, New York

“Biscuits and Bisexuality”

“W(health)”

—Miles Oshan, San Marcos High School, San Marcos, Texas

“Bubula, Come Eat!”

—Jordan Fienberg, Ethical Culture Fieldston School,  Bronx, New York

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Essay Samples on Food

The subject of food becomes even more important as the world is going through turbulent times and armed conflicts. Even when the times are relatively calm, there are complex aspects like logistics, supply chain management, and accessibility of food in remote areas. If you are not sure what essays on food might be about, do not hurry to focus on consumption and delivery because you can also turn to historical subjects or explore the culture of food as an option. To save yourself time and effort, consider checking our free food essay examples. These will provide you with an extensive list that you should check before you start writing. It’s always good to explore more than one paper as you compare the writing approach and determine what tone has been used. Some examples will include the culture of fast food and the use of various diets. It’s quite challenging unless you see how it has been narrowed down because it is easy to get lost in the myriad of subjects. Do not forget to provide statistical information and add a personal touch after each citation that you use! It will help you to support your arguments and avoid plagiarism risks.

Why Is Fast Food So Popular: A Multifaceted Appeal

In a world where time is of the essence and convenience often takes precedence, fast food has emerged as a ubiquitous and widely consumed option. The popularity of fast food extends beyond its quick service and affordability, encompassing a complex interplay of factors that cater...

Why Fast Food Should Be Banned: Overview of the Arguments in the Debate

Fast food, characterized by its convenience and affordability, has become a ubiquitous part of modern society. However, amidst the convenience lies a host of health concerns that cannot be ignored. This essay delves into the reasons why the idea of banning fast food warrants serious...

The Importance of Healthy Food for Students

As the demands of modern education continue to grow, providing students with the right tools for success becomes paramount. One such tool, often overlooked, is healthy food. A well-balanced diet not only fuels the body but also nurtures the mind, enhancing cognitive function, concentration, and...

• Healthy Food

Cause and Effect of Fast Food: the Impact on Health and Society

Fast food, a convenient and readily available option, has significant effects on individuals' health and the broader society. This cause and effect essay delves into the reasons why people consume fast food and examines its far-reaching consequences on physical well-being, cultural practices, and the economy....

Indian Retail Wine Industry: Opportunity for Growth and Development

This paper studies the factors favouring the growth of the Indian retail wine Industry in Mumbai. With the rapid increase in wine consumption amongst the 20-30 year-olds due to high disposable incomes and enhanced lifestyles, wine is seen to be gradually moving away from the...

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The Truth About Genetically Modified Food: Pros and Cons

The proposition team claimed that genetically modified food or for short GM Foods are safe for humans. This is not true since for example GM crops have not been proven to be safe for human consumption and scientists don’t know what the long-term effects of...

• Genetically Modified Food

Understanding the Relationship between Aging and Appetite

1.0 Introduction Aging is a natural phenomenon of progressive physiological changes or a decline of biological functions in an organism. It takes place in a cell, a tissue to the whole human organism. Many factors accelerate the aging process and affect human beings both physically...

The Evolution of Beer in Egypt and Mesopotamia

Beer has been around since 10000 BCE and has evolved to a higher degree than ever. The effect that beer has had on history has been momentous because, for example, the Egyptians used beer as a form of payment, and if the Egyptians didn’t have...

• Ancient Civilizations

Genetically Modified Organisms As a Part Of Our Life

  Genetically modified organisms (GMO) are everywhere in this day in age, which is causing a lot of controversy. Some saying there are potential risk and others saying it’s a great way to protect and increase yields which cut cost. Commercial sale of genetically modified...

You Are What You Eat: What Will Come To Our Plate

You are what you eat. It is a phrase that is as much of a friendly insult as it is a warning against poor dietary choices. Within the last twenty years, this overarching adage has created a paradigm shift in the minds of consumers throughout...

• American Food and Nutrition
• Eating Habits

Chickens Artificially Hatching: Statistics and Main Hatchers

51.4 Billion Chickens are artificially hatched, fattened up, and slaughtered each year. Processed, Unprocessed, Fried, Baked, Boiled, Stir fry, Grilled, and air fried chicken are all Chemically different. The chemical reactions show how it effects our health and the flavor of chicken. What happens to...

• Fast Food Nation

Cognitive Decline and Diet: Influence of Western Diet

Cognitive decline refers to an age progressive process of cognitive deterioration which can eventually lead to a more serious recession into mild cognitive impairment (MCI) and then dementia. It is estimated that 15-20 percent of individuals aged 65 or above suffer from MCI in the...

• Western Diet

Multiple Types of Food Additives

Food additives have been around for millennia. The most famous traditional food additive being salt which was used mostly to cure meat. There are multiple types of food additives and they all do different things e.g. preservatives make it possible for food to last longer...

• Food Additives

The Biggest Threat to the Human Population: Food Security

When you think of the most prevalent problems facing the world, you may not think hunger to be high on the list, but hunger around the world has slowly grown since 2015 after decades of a gradual decline. In 2018, there were an estimated 821...

• Food Security
• Human Population
• World Problems

Developing the Habit of Eating Fast Food

Nowadays, with the rapid development of economy, modern people pay more attention to efficiency, the pace of life is accelerated, people tend to be perfunctory about food problems, many people turn to fast food to cut down their time spent in eating, resulting in more...

Wine Tourism as a Wine Business Function

Wine has a more soothing effects than any other drink. It can be said that wine has the capability of infusing its consumers with different pleasure by opening their senses of sight, smell, taste, and touch like no other drink. It appeals from the moment...

Healthy Living Is Very Important in Our Society

Healthy living is very important. We all need to eat healthy and exercise. By checking your blood pressure you can check how fast your heartbeat is. In my paper you’ll learn about what normal blood pressure. You’ll also find out how doing yoga, drinking only...

• Healthy Lifestyle

The Creation and Commercialisation of Chewing Gum

The idea of chewing gum was evident long before the creation and commercialization of what we know today as chewing gum. Within groups such as Mayan Indians, early American Indians, and the ancient Egyptians, it was popular to chew tree resins, sweet grasses, waxes, and...

• Chewing Gum
• New Product Development

The Increased Number of Fast Food Consumption

Approximately 50 million Americans eat at fast food restaurants in the United States daily, and you may count yourself as one. Hopping into your favorite fast-food restaurant or swinging through the drive-thru tends to happen more often than some would like to admit. Crazy statistics...

Unripe Mangoes Trigger Havoc In The Digestive System

Candy and juicy mangoes have a protracted historical past of appreciation by people. The primary documented references to mangoes are in Hindu writings that date again to about 4000 B.C. The mango is taken into account sacred in some locations as a result of it's...

A Comparison of Western Diet With Other Countries, and the Contribution of Western Diet in Diabetes

Diet is an important factor that determines the health of a human being. Due to the change of time, diet has changed dramatically. The practice of how we purchase food, cook, and the way of dining has also shifted completely. If we are comparing our...

Burger King’s History, Its Operating Environment, and Branding Issues

Consistency and flexibility in marketing approaches and strategies are necessary for an industry to create a brand and value. Generally, companies should understand that they should only be involved in selling values to their customers. As such, it is only through selling value that these...

• Burger King

An American Teen Movie "The Breakfast Club"

The BreakFast club is an American teen movie, written and produced by John Hughes in 1985, who later went on to make Home Alone. The movie starts at Shermer High School, as they are reported for Saturday's detention on march 24, 1984 at 7 a.m....

American Fast-Food Chain Burger King

Burger King is an American fast-food chain founded in 1953. As of today, it is considered as one of the largest companies in the world with more than 17,000 restaurants. During the National Bullying Prevention Month of 2017, Burger King has decided to stand against...

Why Alcohol Should Be Made Illegal to Heavy Drinkers

There are many people who enjoy drinking alcohol. Alcohol is a chemical substance which is considered an intoxicating agent found in distilled liquors. This substance is usually consisting of 95 percentage ethanol and 5 percentage water. Drinking alcohol can affect harmfully if consumers drink alcohol...

• Alcohol Abuse

Natural Source of Caffeine and Its Role

Humans have been consuming caffeine since the Stone Age in which they found that through chewing the seeds, bark or leaves of certain plants enable them to reduce fatigue, increase alertness and elevating their mood. Only much later, they realized effects are more effective by...

• Energy Drink

Why Teenagers Are Developing Eating Disorders

Nowaday, Teenager have feeling that their body isn’t perfect.It decreases their confidence and giving them an eating disorder this is called Teenage Anorexia . Even though this eating disorder is very dangerous but people continue doing it. It can harm themselves and may cause to...

• Eating Disorders

Consume Carcinogens and Mutagens Such as Caffeine

Every day we are exposed to and even consume carcinogens and mutagens such as caffeine, UV radiation, industrial pollutants, pesticides, food additives, and natural substances such as tobacco. Caffeine is known to be mutagenic to bacteria and fungi and can be mutagenic to mammalian cells...

Breakfast Catering Service In Brunswick

Eat breakfast sort of a king, lunch sort of a prince, and dinner sort of a beggar. This old-age adage just shows how important it's to possess an enormous and hearty breakfast. It is your first meal for the day, and it'll provide you with...

If Caffeine Contains the Properties of a Mutagen

Many common products, like preserved foods, cleaning agents, and vehicle airbags, contain known mutagens that are hazardous to humans. Caffeine is present in coffee and energy drinks, beverages consumed on an everyday basis by many people. It is important to recognize how interactions with these...

Everyone’s Favourite Fast Food - the Hamburger

Craving fast food? Well, there’s nothing more appetizing than a juicy, cheesy hamburger to calm the rumbling in your stomach. Hamburgers have carved a special place in everyone’s hearts irrespective of their age. Teenagers and young adults were mesmerized by this delicacy-turned-fast food when they...

How to Switch to Healthy Food and Snacks

There are actually so many reasons why we should switch to healthy food that you will wonder why you have not yet done this already a long time ago. It all starts with the fact that being healthy should be everyone’s priority, which means that...

Non-dependent Parental Alcohol Misuse Impact

This study had limitations which may have affected the findings. Future research should take account of these limitations. Firstly, this study had a cross-sectional design, therefore causality between the significant associations such as parental alcohol misuse and MHS cannot be inferred, and a temporal relationship...

Mineral And Water Functions In Water Consumption

Some specialized doctors recommend consuming cold water, especially after physical exertion, because it regulates body temperature. There are other doctors who argue that cold water consumption forces the body to expend energy to warm itself, and that this results in the immediate loss of the...

• Digestive System

Junk Food: Why The Government Shouldn’t Regulate A Person’s Intake Of Unhealthy Foods

Health is an important factor that influences our everyday lives. The way in which we care for our bodies affects how our future wellbeing can and will play out for the rest of our lives. For example, if someone is careful with what they eat...

Eat To Live Or Live To Eat: Incorporating Healthy Eating Habits

Incorporating a healthy lifestyle in my life by choosing to make better food choices and exercising consistently and whole heartedly can be a major factor in increasing my life span for the future. By choosing to live a healthier lifestyle I hope to live longer...

Considering If Genetically Modified Food Should Be Banned

Introduction Transgenic, or genetically modified (GMO) plants are plants who‘s DNA has been genetically modified using various methods. Original method used for adding or removing genes include gene guns, electroporation, agrobacterium and microinjections. Newer methods, such as CRISPR and TALEN are more precise and convenient,...

The Necessity Of Genetically Modified To Be Banned

What is a GMO? According to Stevie Shepard, the science writer for BBC Good Food, a GMO is “any living thing that’s had its DNA altered using genetic engineering”. He says that genetic alteration is used to give an organism a “desirable trait”. He gives...

Animal Eating: To Eat To Live Or Live To Eat

Eating is one way that can deepen relationships from friendships to romances and so much more. But eating can signal a devotion to a culture, religion or lifestyle choice based on what animals we eat (Thames, 2018). Many believe that animals should not be eaten...

• Importance of Food

Underage Drinking And The Effects On The Body

Alcohol is a toxin that alters your brain's frontal lobe which is responsible for decision making and many more important tasks. Alcohol is also responsible for creating numerous health problems like heart disease, Liver disease, and an increased chance of getting Alzheimer's at an older...

• Underage Drinking

Why War On Drugs Doesn't Make That Much Sence Nowadays

Drugs have been utilized for a tremendous number of years, and have been constrained for under 1% of that time. The present War on Drugs has effectively affected society financially and socially. The remedy anticipation endeavors have had little impact on the stockpile of unlawful...

• Drug Addiction
• War on Drugs

The Problem Of Underage Drinking Among Teenagers

Teenagers tend to be peer pressured into experimenting with drugs or alcohol because they want to seem “cool” or to “fit in”. Unfortunately, Teenagers don’t see the consequences that could occur because of drinking or doing any type of drug. The only issue students and...

Vegetarianism: Meat Eating Versus Nutrition

Vegetarianism may seem like a popular diet fad, but it has been advocated by many cultures around the world. Restaurants advertising “vegetarian options” on their menu is becoming customary. Vegetarianism is a dietary choice, to abstain from meat, that people adopt for many reasons. There...

• Vegetarianism

Organic Vs. Conventional Food: Usage Of Fertilizers In Farming

Several years ago, people used organic fertilizers to cultivate fruits and vegetables in their environment, depending not on the size of the plant, but on its flavor and valuable qualities. Furthermore, the Industrial Revolution supplied farmers with viable means of pest management, development boosters, and...

• Organic Farming
• Organic Food

The Need To Change Eating Junk Food To Healthy Food

How often do you eat junk food? Do you know exactly what you’re eating? Most junk food companies use artificial ingredients in their snacks or foods, this can cause multiple health problems for people later on in their lives. This is just one of the...

Problem Solving Ability And Adjustment In Relation To Vegetarian And Non Vegetarian

Introduction Adolescence is considered as a nutritionally critical period of life for several reasons. Firstly, manifold increase in physical growth and development put greater pressure on the need for nutrients. Secondly, adolescence can be the second opportunity to catch up with growth, if nutrient intake...

The Pros Of Home Cooking As Compared To Fast Food

There is only so much time in the world, people are constantly busy and in a rush. Busy with work, school and other extra activities. Who has time to cook nowadays? Families are constantly going out to eat at restaurants and fast food places rather...

An Attempt To End Obesity With Junk And Healthy Food

In an article published by The Atlantic magazine David H Freedman poses the statement “How junk food can end obesity.” the article focuses on how the media, and Health Food enthusiasts have been demonizing industrialized, and processed foods. When I came across David’s article, the...

Vegetarianism And Practice Of Not Eating Meat

Why would anyone consider becoming a vegetarian? Is a vegetarian diet healthier, or are there too many risks? The article, “Vegetarian Diets: Health Benefits and Associated Risks” by Navneet Kumar Kaushik, Anup Aggarwal, Mohita Singh, Shelja Deswal, and Priyanka Kaushik discusses the popularity in recent...

The Values Of Organic Food Over Genetically Modified Conventional Food

First, organic food has more values for human bodies, as it’s play more important edge in lifestyle of sportive man. So, organic food makes your brain fresher healthier and it’s gone back in your brain function. In addition to that, it’s rechange the molecular of...

Organic Food Is Better Than Non Gmo Food

The distinctions between GMOs, non-GMOs and organic food labels are essential to understand. There are more agricultural products on the market as 'non-GMOs' and many of us may not even know the difference. You may have wonder why non-GMO foods are not the same as...

Home Cooked Meals Vs. Fast Food: Comparing Nutritious Benefits

Nowadays many people of all ages are becoming more obese simply because they choose to take the easier route when it comes to their appetite; however, the easier route may not be the one that’s healthiest. The vast majority are not cooking as much, which...

The Consumption Of Non Organic Food Versus Organic Food

Is consuming non-organic food worth your health or our pocket? Non-organic Food that fulfill your consumption and nutrition. With the increasing population of world, the demand for food is higher than ever. Non-organic is when synthetic chemicals are used on the crop or product to...

Organic Ginger Powder And Its Therapeutic Characteristics

Organic ginger powder is sourced from dried ginger roots (Zingiber officinale). The organic powder has multiple applications which range from health and wellness to culinary ones. The powder contains plenty of antioxidants as well as anti-inflammatory compounds. The earliest use of the powder can be...

• Herbal Medicine

Health Benefits Of Ginger Consumption

Ginger is almost one of the ordinary ingredient in most of the cooking and many other items and it is in it for good for welfare of ginger are almost countless in change of state as well as medically ginger has been used in medically...

Review Of Eric Schlosser Book Fast Food Nation: How Fast Food Chains Poison Us

Eric Schlosser builds his ethos by not only describing the various fast food chains that are involved in almost all aspects of society but by describing the effect that this has on the American people and the American economy as a whole. By delving into...

My Experience Of Savoring Traditional Guatemalan Breakfast During The Family Visit

The last Sunday morning before I came to MSU my family and I decided to get together for breakfast. Since it was one of the last days that I was going to be in Guatemala we decided to make the traditional Guatemalan breakfast, the “Desayuno...

• Cultural Identity

Analysis Of The Company Ethics Of Mcdonald's And How The Company Slowly Kills People

Obesity has been a global concern in the United States for quite some time now. However, there has been a significant amount of marketing and promoting the consumption of unhealthy food and drink products. In most cases, marketing of these products is targeted at younger...

Formulation Development And Nutritional Analysis Of Breakfast Cereals

The usual breakfast meal of every household worldwide mainly consists of traditional cereals and millets. Both of these two are chief carbohydrate sources and hence are the main calorie provider. They also provide substantial amount of protein, minerals and vitamins (FAO 2002). Traditional cereals such...

Artificial Intelligence Application In Poultry Industry

Artificial intelligence (AI) is defined as computer systems replicating human intelligence, such as visual perception, speech recognition, decision-making and translation between languages. At a simplistic level, predictive modelling such as that used in feed formulation might be a form of artificial intelligence, but the use...

• Artificial Intelligence

Story Of My Food Aversion Towards Bivalves

It was a gloomy afternoon and exactly fifteen years ago when I had my worst nightmare, and I had to say “bye!” to the bivalves. My great dislikes in bivalves started with a single mussel and as time passed by, I eventually disliked the sight...

Types Of Spices Used In Indian Cuisine

What are Indian spices ? Asnwer to this question is that the Indian spices are the heart of Indian cuisine and they are the only element which provide taste to the food. India is blessed with number of the spices like red chili, salt, turmeric...

Hazard Analysis Critical Control Point (haccp) In Nutritional Installation

The hospital is an organized place in providing health services to patients, both basic, specialistic and subspecialistic.[1] One of the hospital facilities and infrastructure that must exist is a Nutrition Installation. Nutritional installation is used in the process of handling patients' food and drinks which...

• Food Safety

Analysis Of The Fast Food Industry In India And Challenges It Faces

Literature review The economic growth of a country Comes along with the increasing spending capacity of the citizen. The leisure time in India is mostly spent on dining out with friends and families and fast food are the most favorite option of Indian while they...

Reasons Behind American Fixation On Unhealthy Food

On the off chance that you drive on any roadway in the United States, you'll discover drive-through eateries at each exit and administration region. On the off chance that you stroll through any market, you'll see arranged nourishments that state 'make it in minutes' and...

Positive And Negative Impacts Of Chewing Gum On The Planet Earth

The planet is filled with diverse matter. Everything that is on Earth has an origin. Throughout time Earth has evolved and soon later organisms have evolved from it. Even humans can create a story for anything, for example chewing gum. Chewing gum is gum that...

Market Selection With Justification And Opportunity Statement For Baiada Poultry

The purpose of this study is to shed light on describing the market opportunities can be faced by the company while entering in the UK market. In the market opportunity analysis process, the study has highlighted the position of the competitors and those operational impacts...

• Marketing Plan
• Marketing Research

The Role Of Learning Theories In Forming Food Preferences

Discuss the role of learning theories in the development of eating preferences Learning theories help us understand actions and are important in one’s life in building personality and grooming. In my assignment I will be discussing each theory and elaborate each one of it with...

• Classical Conditioning
• Operant Conditioning

History of Wendy’s: Analysis of the Dave’s Single Advertisement

Wendy's is an American international fast food restaurant chain founded by Dave Thomas on November 15, 1969, in Columbus, Ohio. The company moved its headquarters to Dublin, Ohio. on January 29, 2006. The chain is known for its square hamburgers, sea salt fries, and their...

• Advertising

Deadly Consequences Of Sugar And Glucose Epidemic In The United States

Questions Obesity rate in the United States have been increased since the past 20 years because of the amount of food we eat which contains a lot of sugar. In addition to the obesity rate, studies have shown a connection between to large amounts of...

• High Fructose Corn Syrup

Understanding The Next Epidemic In North America: Lactose Intolerance

The two main animals that North Americans receive their milk from are either cows and goats, and yet, within the past five years, the rise of almond, soy, oat, and coconut milk have become the most popular versions of milk in our society. Most often,...

• Lactose Intolerance

Health Benefits Of Durian And Types Of The Most Controversial Fruit Ever

Introduction Introductory Remark Durian is the native fruit in South-eastern Asia and known as the 'king of fruits'. Durian has a distinct large size, unique and strong odour and hard thorn-covered husk. Different people have different thoughts about durian, some may think that durian has...

Origins of Sushi and How They Evolved Throughout the Years

In today’s day and age food has become a major topic when it comes to trends and social media. Social media models travel the world and explore new cuisines and post them on their social media accounts. That influences the rest of modern society to...

• Japanese Food Culture

My Future Journey to the Goal to Become a Pastry Chef

My name is Chinelle Ann Hooper; I am a student at New York City College of Technology, completing a Bachelor’s degree in Hospitality Management. My primary purpose and motivation to earn a bachelor’s degree is to pursue a career as a pastry chef and eventually...

• Career Goals
• Pastry Chef
• Personal Goals

Ethics in the Food Industry-Dairy Farming

Introduction A dairy is a business enterprise which is established for harvesting or processing of animal milk – from cows or goats, and also from buffaloes, sheep, horses, or camels – for human consumption. The word dairy refers to milk-based products, derivatives and processes, and...

• Animal Ethics

"Indian Horse" Novel Analysis: the Role of Alcohol in Saul's Life

Alcohol is a drink which causes a person to lose his consciousness. Reading the novel Indian Horse, Richard Wagamese narrates how Saul resorts to alcohol in order to escape the reality he has been living in. Now the question arises what causes Saul to turn...

• Indian Horse

History of Rice and the Benefits of Rice Cultivation in Australia

Rice has become a very important food source for millions of people since the realization of its potential in 2800 BC until now. It has provided those with nothing to make a living selling and growing rice while also providing a stable food source for...

The Issue of Excessive College Drinking and Drinking Age in US

During the freshman year of college, students are more prone to stepping outside of their comfort zone, and experience new opportunities. Entering a new environment, without any parental supervision, encourages these students to branch out even more, and partake in activities that most parents would...

• Drinking Age in America

Reaping the Health Advantages of Lemon Water

Lemons square measure healthy. Most people associate lemons with vitamin C, however that’s not all they need to supply. They’re low in sugar and per the USDA National Nutrient info, contain everything from adermin, vitamin A, vitamin E, folate, niacin, thiamin, riboflavin, and B complex...

The Imperial Sugar Plant Explosion and Its Effect on Sugar Industry

On February 7, 2008, at around 7:00 pm, an Imperial Sugar Plant exploded and went up in flames at Port Wentworth, GA. There were many reasons as to how it exploded. One of the main reasons was the poor maintenance of the plant itself. The...

• Problem Solving
• Sugar Trade

The Nutritious and Diet-Friendly Formulation of Breakfast Cereals

Yeu et.al. (2008) studies shown the beneficial effects of soy and high-protein diets on weight loss and also claim dipping the risk of cardiovascular diseases. 4 formulations with soy meal content of 41, 47, 54 and 60% (w/w) were processed by extrusion and flavored with...

Effects of Ginger on LDL-Cholestrol, Total Cholestrol and Body Weight

Abstract Hyperolestrolemia (one type of hyperlipidemia), due to high level of LDL (bad) cholestrol in the blood, inreases the deposition of fats in arteries and cause coronary artery disease. This condition can be prevented or treated by allopathic drugs but they can develop severe side...

• Weight Loss

The Harsh Truth of the Fast Food Industry in Fast Food Nation

Eric Schlosser in the book Fast Food Nation: The Dark Side of the All-American Meal exposes the inconvenient truth that what we are putting in our mouth has a dark story behind it. This book informs readers about how fast food has completely infiltrated our...

The Perfect Agenda for Single People on the Valentine's Day

All lonely women: He returned. Good V word. When a terrible day draws near, we are all surrounded by Valentine's Day attributes. The sweet Hallmark cards make us laugh; The heart shaped chocolate box gives us evil and constantly reminds us that we must be...

• Valentines Day

Cleaning Solutions to Get Rid of Chewing Gum

If you have a gum attached to the sofa, either fabric or leather, you must first take into account the material of your furniture, so you can then perform the proper procedure and thus be able to remove the gum without damaging the surface. We...

The Environmental Impact of Mars Wrigley Confectionery, Chewing Gum Producer

Mars Wrigley Confectionery is a global leader in the manufacture of chewing gum, confections and chocolates. The main manufacturer, Mars Inc. bought Wrigley in 2008 for $23 billion. It is the manufacturer of popular chewing gum brands like PK, Juicy Fruit, Double-mint, Orbit and Big...

The Impossible Burger as the Staple of Vegan Food

The growing popularity of vegan food has become an apparent currency in cultural exchange in the US. Los Angeles isn’t just all about Hollywood glitz and glamor, it’s also all about the healthy and plant-based lifestyle. Eating healthy and cleansing oneself from meat, fried food,...

Burger and Other Nostalgia Food of the People

There are certain foods that trigger nostalgia and bring back memories from our past. Famous chefs and food influencers who have a strong relationship with food have one thing in common: the nostalgia connected to the first moment they fell in love with food. It’s...

Statistics on Death Associated with Alcohol and How to Recover from Alcohol Abuse

If we have a tendency to take a glance at the statistics place along by the workplace of National Statistics, we discover that alcohol statistics may be quite shuddery. Since the 1990's there has been Associate in Nursing constant rise within the quantity of alcohol...

• Death Rates

Rice Shortage in Philippines and the Rice Importation Controversy

Although the our country is an agricultural-based with rice as its main crop, we still import rice from other countries than consuming the harvest of the Filipino farmers, the country almost relies on Rice Importation even though we can increase the rice production in our...

• Food Shortage
• Philippines

Nuances of Food Preparation for Astronauts

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Jan 25, 2023

5 Intriguing Essays about Food: Examples, Ideas, and More!

Food is easily one of the best things to enjoy in life with all the different cuisines and dishes out there. if you want inspiration to create a food essay, read on.

Food, the fundamental sustenance of life, is as diverse and intricate as the cultures from which it originates. Beyond its primary role of nourishing our bodies, it plays a pivotal part in our everyday lives, weaving a rich tapestry of flavors, aromas, and experiences. From the rich decadence of Italian pastas to the aromatic allure of Indian curries, the sizzle of street foods, and the comforting warmth of Chinese noodles, our world is brimming with culinary wonders waiting to be savored.

Exploring the vast universe of food through essays offers a tantalizing journey of discovery. Whether you're diving into the history of a particular dish, the socio-cultural importance of a cuisine, or simply recounting a memorable meal, there's no shortage of angles and stories to tell. If ever you're seeking inspiration or a starting point, online essay assistance tools can be a treasure trove of ideas to get the words flowing.

Here are our Top 5 Essay Examples and Ideas about Food: 

1. Importance of Food in Nutrition Essay

Introduction

Food plays a major part in human existence and health. It provides us humans with the energy we need to survive and grow. Consuming a balanced diet every day is a fantastic way to live a healthy life.

To function properly, we also have to make sure that our human body is correctly consuming and absorbing enough nutrients and minerals. For example, if a person does not eat enough protein or drink enough water, this will affect how a person's body functions and they will begin to show symptoms such as weakness, fatigue and loss of muscle mass.

Hence, having a balanced diet is crucial for maintaining a healthy body. Junk foods might taste great and addictive, but it provides little to no nutritional value for your well-being.

A balanced diet consists of various food items such as vegetables, fruits, whole grains, milk products and protein-rich foods. Thus, we need to strike a balance between different types of foods to maintain a healthy body and mind.

Nutrition and Physical Health

Our bodies are made up of different properties that work together to keep us alive and well. Nutrition and physical health work hand-in-hand to ensure that the different systems of the human body work properly and keep us functioning optimally. Without proper nutrition and proper physical fitness, our bodies will not be able to function properly.

A healthy diet ensures overall well-being that can protect against many different types of diseases as well.

1st Study on Nutrition and Physical Health

In a study about Nutrition and Physical Health, research shows that proper nutrition combined with physical activity modulates health longevity by improving a person's body composition, bone strength and density, and cognitive performance, as well as reducing the risk of metabolic diseases such as obesity, diabetes, and cardiovascular diseases.

2nd Study on Nutrition and Physical Health

Proper exercise and nutrition are essential to a healthy body. Another study shows that students who exercise regularly and eat healthily tend to have higher grades (GPA) in class due to cognitive clarity and well-being than students who don't exercise regularly and eat junk foods. The study also showed that students who live a healthy lifestyle tend to enjoy better physical and mental health compared to those who don't.

Nutrition and Mental Health

Believe it or not, nutrition also plays a huge part in our mental health. In recent years, studies have shown that eating an unhealthy diet can be one of the leading factors for poor mental health.

A good example of this is consuming diets that contain a lot of refined sugars, carbohydrates, and processed foods can lead to fatigue, depression, and anxiety.

1st study on Nutrition and Mental health

A study was conducted on a group of patients, Group A was the group of people who had a healthy diet consisting of high-protein foods, fruits, vegetables, and fibrous food. Group B was the group that had an unhealthy diet like fast food, processed food and soft drinks.

In this study, Groups A and B were evaluated for their mental health and brain functions through an MRI scan. The result proves that people in Group A had much more mental clarity and concentration as opposed to the people in Group B. This study shows that a healthy diet is essential to keep a healthy mind.

2nd Study on Nutrition and Mental Health

Another research conducted by a team of Australian Scientists found that a poor diet that consists of artificial sweeteners and refined carbohydrates causes brain inflammation that can lead to permanent brain damage. In later stages of life, this can lead to conditions like Dementia, Alzheimer's, or even Depression.

This research by those Australian Scientists shows that a lot of long-term brain malfunctions and diseases can be prevented by just having a healthy diet filled with high nutritional value like protein-rich foods, healthy fats, fruits and vegetables.

Having a healthy diet is essential to humans because it not only improves your physical health, but Science has backed up that it can also improve your mental health. In our daily life, we tend to neglect our bodies and eat unhealthy foods without knowing the impact they will have on our mental and physical health. So it might be a good idea to eat more nutrition-friendly foods and reduce the amount of junk food that we eat daily.

2. Arabic Foods- Every Foodies Delight

"Bread, pita or flat, is an integral part of Arabic food. They are incorporated either on the side or included in some dishes like ‘Fatteh’. Among dairy products, the Arabs are fond of yoghurt made from cow’s or goat’s milk. This is consumed either as a thick condiment or in diluted form as a drink. Meat, mainly lamb or chicken is central to Arabic cuisine. Sometimes fish, other poultry, beef, camel and goat meat are also used; but pork is prohibited for religious reasons.

While fruits such as figs, olives, pomegranates and dates are eaten as a snack between meals, vegetables such as cucumbers, eggplant, okra, spinach and zucchini are included in the diet as raw salads, in the cooked form or as pickles.

Off of the grains, while rice is a staple, wheat is essential for making bread. Arabic food also uses lots of pulses such as fava beans, peanuts and chickpeas which are either eaten whole in salads or a mashed form as in ‘falafel’ or ‘hummus’.

A variety of spices are included in Arabic food preparations that contribute immensely to the fragrance and vibrant colours of the food items. Some typical spices and herbs used are saffron, garlic, turmeric, cinnamon, sesame and sumac. A spice mixture called ‘Baharat’ is an indispensable part of this cuisine."

In this essay about Arabic food, the author discusses things like the history and ingredients used in Arabic Cuisine. Things such as Fatteh, Falafel, or Hummus are major parts of the Mediterranean Diet that a lot of people adore. 

3. Why I love Food - Shuge Luo

"I was brought up with this mindset to make the most of all foods, and as a result, I constantly push myself to use food creatively. I make pesto out of kale stems, toast the squash seeds for salad and repurpose my leftovers into brand-new dishes.

I love cooking because it’s a play exercise. Cooking is forgiving in improvisation, and it can often surprise you. For example, did you know that adding ginger juice to your fried rice adds a surprisingly refreshing flavour that whets your appetite? Neither did I, until my housemate showed me their experiment.

There’s one technique I always try to keep in mind when cooking: Create delight through contrast. A cooking anime I watched once dispensed advice that it’s more interesting to the palate to season your foods unevenly rather than uniformly.

I’ve thought about how this principle is reflected in foods I love. For example, imagine the joy of aromatic soup bursting from Shanghai xiao long bao or the dichotomy of textures between cream puff pastry and custard.

Cooking is an improvisational show. It’s creativity, diversity and fusion. But most of all, it’s play. The only rules are the ones you make, and there are always multiple ways to a scrumptious plate."

In this essay about her love for food, The author Shuge talks about her greatest passions which are food and cooking. She also talks about her personal history with different cultures she experienced in the UK, Singapore, the United States, and more. People's relationship with food stems from food innovations from different cultures and cuisines. 

4. The Culture of Italian Food 

"The country is full of flavours, tastes, and the quality of the different regions. Different varieties of food are seen to be eaten in each region because of access and what grows. Due to the climate, the soil, and the ingredients grown in the place, each region has a different blend of ingredients, and the locals would be required to incorporate their traditions into new recipes that combine fresh ingredients to make something delicious. A great variety of herbs and spices are used in all regions of the world, and there is a great deal of fish in the dishes. Typically, Italians cook simple dishes well known to their country, which is important because they're looking to capture the taste and all the flavours of a few quality ingredients to make a great meal.

Food is their passion, as everything becomes simple when they cook. The effort and time to create something beautiful with lots of colours are evident in their cooking. Along with the food being cooked for a short time, a good meal can also be enjoyed for a few hours between breaks when families gather to share their experiences and reconnect with old memories.

Ingredients can be an important part of Italian culture such as olive oil, pasta, and wine. Olive oil was considered a source used to substitute fat from animals or even butter because it was considered healthier than a Mediterranean diet used in sauces, pasta, meat, and seafood. Pasta is considered a separate course usually eaten with just sauce. Considered an important part of the culture which is shared throughout Italy and was influenced by a product brought back by Marco Polo which was soon slowly eaten made out of durum wheat. This food comes in lots of varieties and each region eats pasta in its style where people love to enjoy it slowly because of all the different tastes and flavours combined.

The Italian food culture has always stuck to the true quality of simply using what you got with a few requirements to make a meal. Different cultures' influences on Italian food have made the food eaten very unique with different dishes in each region all using local products to create their traditional meals. These can be shared at festivals or with family to create memories with those who like good food as others."

Italy is a beautiful country with amazing food. In this essay, Italian Cuisines are described to have simplicity with various organic and locally produced ingredients. Rustic, simple, and flavourful are the key elements used in Italian food making it incredibly irresistible and delicious!

 5. Traditional Chinese Cuisine and Its Features

"Chinese cuisine, with a long history, multiple styles and traditions, and unique cooking methods, is integral to the great Chinese culture. The Chinese are very sensitive to food, knowing how to appreciate every cup of rice. Moreover, there is no concept of a light snack here because this shows disrespect for food. Food is a pleasure, and its preparation is a whole philosophy. Traditional Chinese cuisine is famous for a wide variety of dishes, and each province necessarily has its speciality, defending the right to be the best cuisine in the country.

One of the most ancient Chinese dishes is Ma Po Tofu, which has a history of over 100 years. The word Ma means the spicy and tangy flavour in this dish, which comes from pepper powder, one of Sichuan cuisine’s most commonly used ingredients. Tofu is flavoured with the addition of ground beef and finely chopped green onions.

Sweet and Sour Pork

Whether it’s a Michelin-starred gourmet restaurant, chain restaurant, or fast food stall, every Chinese restaurant has traditional Sweet and Sour Pork on the menu. The main version of the dish, which is a piece of pork with a crispy crust on the outside and juicy pulp on the inside in a sweet and sour sauce, is cooked everywhere. But depending on the region and taste preferences, a variety of ingredients are added to this dish and served with vegetables or a bright aromatic fruit such as pineapple.

Peking Roasted Duck

Speaking of the old recipes of Chinese cuisine, it is difficult not to recall the legendary Peking roasted duck, the recipe for which appeared already during the Ming Empire in the 15th century. A precious part of the Peking duck is its thin and crunchy skin. Duck thinly sliced is usually served with tortillas, sweet bean sauce, or soy with minced garlic.

Fa Gao is a traditional dessert for celebrating the Chinese New Year. At this time, it is customary to prepare Fa Gao, painted in bright colours. One of the features of Fa Gao is its appearance. The top of the cake cracks and opens during the preparation process, resembling a smile or a flower. Thus, colourful cupcakes symbolize blossoming flowers, full of strength and hope for a brighter future."

This expository essay talks about the general characteristics of Chinese food and its importance and influence on Chinese cooking culture. The author also added a bit of a twist by talking about different types of famous Chinese dishes that are most common in Chinese restaurants.

You will never run out of things to talk about when creating essays about food. It can be about nutrition and different cuisines because food and proper nutrition are integral parts of life. It is a universal language that brings us humans closer together regardless of ethnicity or culture.

If you are looking to speed up your essay writing about food, Jenni.ai is an amazing option that can make your life easier. This AI software can easily help you create an essay on any topic in a matter of minutes! You can sign up for free here .

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Delicious Writing: Food Writing Examples from Students

by Michael Lydon

How does writing work? Why is it that if we arrange the graphic symbols we call letters into words, each word containing one, two, three, five or more of these letters, we end up with a group of graphic symbols that may mean something to ourselves or other humans, that communicate an emotion , an idea , a picture , a sound , a smell , a memory , a taste , or a touch ? Like so:

The boy threw a ball to his friend.

Those twenty-seven letters, plus the spaces that define where the words begin, and the period that marks where the sentence ends, communicate a picture of human life that we can easily see and understand. Write the same letters divided by the same spaces but in a different order, and you may get a brief bit of meaningless gobbledeegook:

Eht oyb wrhet a blal ot sih efidnr.

What’s the difference between the two? Simply this: the first means something, the second means nothing. What does mean mean ? Mean means containing and communicating some small aspect of life—like the two children playing catch. The bare meaning of the first sentence—a boy throwing a ball to another child—is thin and flat—but my imagination has no difficulty enriching it by adding details: sunshine and clouds, green grass and leafy trees, a barking dog, a honking car horn.

This is the goal of nearly all writing: to use words to show us what life is truly like. Words can show how writing can capture any aspect of life, but after reading your scrumptious pieces on the joys of eating, I thought, why not, for this column, focus on food, mm, mm yummy-in-the-tummy good food!

Food Writing Examples

Let’s let Kylieinwonderland from New Zealand get us started on the first course:

…a lasagna oozing with cheese and still warm from the oven, freshly picked plums with juice that runs down our chins as we take the first bite, fish and chips wrapped up in paper…

Note the six specific taste words—lasagna, cheese, plums, juice, fish, chips—and the five words that suggest food—oozing, warm, oven, chins, bite—for a total of eleven food-related words out of thirty four.

Fond food memories awaken Daisy’s childhood:

   A colorful salad, artfully arranged on a plate. The feel of sticky bread dough in your hands. The crunch of a chip, perfectly thin that just snaps when you bite it.  The scent of cinnamon wafting through the air. The taste of warm chocolate, as you dig in to a fresh chocolate chip cookie. This is my childhood.

—memories well supported by Daisy’s visual, sound, taste, texture, and smell words:  colorful, sticky, crunch, scent, cinnamon, chocolate, cookie.

Like Daisy’s cookies, food takes HannahC. deep into memories of childhood, in her case drooling over the grilled cheese sandwiches her Dad used to make every Saturday afternoon—she liked them “the cheesier the better”

When I was little, every Saturday afternoon, my Dad would make grilled cheese sandwiches. But at the time I couldn’t say grilled cheese, so I would say “girled cheese sandwiches” But no matter how wrong I pronounced it, my Dad made the best. It was amazing how he timed the bread on the heated side, so perfectly that both sides were equally golden brown and the cheese was the perfect melted point.

Jeylan wants us to taste the spicy gumbos he loved as a boy on a Louisiana shrimp boat:

It’s warm. Not like a soup, but like a bubble bath. Smooth stock runs down my throat and the fragrance of a fisherman’s blazing afternoon in a shrimp boat on the bayou envelops my nose. If you tried gumbo from a Black grandmother, you would know what I mean. With a kitchen cabinet overflowing with Cajun seasonings and spices growing up, I never knew how good I had it.

Lincoln W, from the US, wants us to see and taste crickets as stalwart soldiers in the green revolution:

People often think of crickets as nasty and inedible altogether. This is factually incorrect. Crickets are nutritious and will provide a great source of protein for future generations. Crickets are also easy to cultivate and farm. The most important factor is that they will help us cut back on emissions.

Seba from New Zealand looks back to baking bread as an ancient tradition:

There is an art to making bread. It’s in the flour and the water. It’s in the yeast and the honey. It’s in the push and pull of how you knead the dough, in the waiting for the bread to rise, in the patience required for such a simple skill. It is an art I learned from my mother, and one that she learned from her mother, learned from her mother. One of my earliest memories is baking.

Red Cat from Singapore loves his grandmother’s rich fish stew.

I stared into the gold liquid steaming before me, a fish head sticking out, mouth agape and eyeball barely attached to the socket. I breathed in deeply and the memories flooded back instantly. Images of my grandmother—my Nenek—bringing in a white bowl full of pindang to the dining table materialized before me and I began to dive in. I sifted through the lemongrass and asam and scooped up a chunk of soft red snapper flesh…

Tiff.any remembers learning on her first day in kindergarten that the stuffed grape leaves she loved, her classmates found icky:

“What is that?” I hear a girl from across the table say. I look over to see that she is asking me.   “It smells gross.”   I go to respond when another kid seems to take interest in my lunch too. “Yeah, what is that?” they ask with disgusted faces.   I look at them in partial confusion. It is my first day of kindergarten, sitting in my assigned seat at lunch. How do they not know what grape leaves are?

Let’s look back and see how far writing about food has taken us: to tastes, of course, but also to colors and sounds and touches; to memories of childhood, family, and school; to humor and affection; to love. How did all that happen? By you Write-the-Worlders using words enriched by meaning, by using words that conjure up plain, clear, vivid pictures of human life.

And remember, we did all this with taste words about food. We could fill as many pages using sound words, picture words, touch words, smell words, emotion words.

The next time I sit down at my desk to write something, anything, I’ll remind myself to use words as rich and as packed with tasty meanings as the waffles my mother used to make Saturday mornings, me smearing them with butter, drowning them in golden maple syrup, begging for seconds, and washing them down with tall glasses of home-squeezed orange juice.

About Michael Lydon

Michael Lydon is a writer and musician who lives in New York City. Author of many books, among them Rock Folk , Boogie Lightning , Ray Charles: Man and Music, and Writing and Life . A founding editor of Rolling Stone , Lydon has written for many periodicals as well, the Atlantic Monthly , New York Times , and Village Voice . He is also a songwriter and playwright and, with Ellen Mandel, has composed an opera, Passion in Pigskin. A Yale graduate, Lydon is a member of ASCAP, AFofM local 802, and on the faculty of St. John’s University.

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Descriptive Essay

Descriptive Essay About Food

Delicious Descriptions: A Guide to Writing a Descriptive Essay About Food

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Writing about food can be a delectable experience. Whether it’s discussing the taste, texture, smell, or presentation of something delicious, descriptive writing about food is an art form.

But how can you describe food in a way that engages the reader and makes them hungry for more? With some tips, your writing can be mouth-watering and make readers want to try out whatever you are describing.

In this guide, you will get tips to write an essay that will tantalize the taste buds of your readers. You will also get to read essay samples that will help you write your essay.

So let's jump right in!

• 1. Descriptive Essay - A Quick Overview 
• 2. Tips for Writing a Descriptive Essay About Food
• 3. Descriptive Essay About Food Examples
• 4. Descriptive Essay About Food Topics

Descriptive Essay - A Quick Overview 

A descriptive essay focuses on describing the characteristics, features, and appearance of a person, place, or object. This type of writing is often used in essays, articles, and other types of written work.

Descriptive writing requires strong sensory detail and vivid description to create a full picture of the subject matter. It is important to use descriptive language that evokes emotion, imagery, and imagination. 

When writing about food, descriptive language can help readers feel as if they are actually tasting the food.

Watch the following video to learn more about descriptive essay:

Tips for Writing a Descriptive Essay About Food

Are you wondering how to write a descriptive essay about food? We've got the answer for you!

Here are some tips to help you create a stunning descriptive essay about food that will make readers savor every word: 

Tip 1: Choose An Interesting and Appetizing Topic

Make sure your topic is something that people can relate to. For instance, you can write an essay on your favorite food, or describe different kinds of foods.

You can also write about a cultural food experience or discuss an unusual ingredient. Whatever topic you choose, try to make it interesting and engaging. 

Tip 2: Use Vivid Language

When writing a descriptive essay on food, use adjectives, metaphors, and similes to make the description come alive. Try describing the texture, smell, flavor, and presentation of the food in detail.

It's also important to incorporate sensory words like “tangy”, “savory” or “sweet.” Use descriptive language to evoke the senses to create an image that readers can visualize and relish.

Tip 3: Include Personal Anecdotes

If you have an interesting anecdote or experience related to your topic, include it in your essay. Readers will be more engaged if they can connect to your narrative.

Including a personal story in your essay can make it more engaging and memorable. Talk about how the food made you feel, why it was special to you, or any sensory experiences associated with it.

Tip 4: Do Some Research

Doing some research about your topic can help you create a well-rounded essay. Look up recipes, food facts, and regional influences to add more detail and depth to your writing.

Research can also help you understand the history behind certain dishes, ingredients, and cultures. This will provide interesting facts for readers that they may have not known about before.

Tip 5: Structure Your Essay

Make sure to organize your essay in a way that makes sense and flows smoothly. You can use a descriptive essay outline for this. Set up the introduction by introducing the topic and explaining why it’s important or interesting.

Then, move into the body of the essay, which should include vivid descriptions of all aspects of food. Finish with a conclusion that ties everything together.

Tip 6: Be Precise and Concise

When writing a descriptive essay about food, it’s important to be as precise and concise as possible. Choose your words carefully and eliminate any unnecessary details that could distract from the main idea.

Also, make sure all of your sentences flow together smoothly to create an effective piece of writing.

Now that you know how to write a descriptive essay about food, let's look at some example essays. Reading examples that effectively use these tips will help you use them in your own essay. 

So read on!

Paper Due? Why Suffer? That's our Job!

Descriptive Essay About Food Examples

Check out the following food essay samples. These examples will serve as models for crafting your own amazing essay.

Descriptive Writing About Favorite Food

Descriptive Essay About Fast Food

Descriptive Writing About Food

Descriptive Essay About Food Festival

Descriptive Essay on My Best Food

Descriptive Essay About Chinese Food

Descriptive Essay On Food Street

Descriptive Writing About A Food Court

Descriptive Writing About Junk Food

Short Essay On Food

My Favourite Food Essay 250 Words

You should also read othe r descriptive essay examples i f you want to master descriptive essays.

Descriptive Essay About Food Topics

Here are a few topic ideas that will help you get started.

• The Perfect Pizza Slice: Describe the ideal pizza slice, including its toppings, crust, and the experience of savoring it.
• A Gourmet Burger Experience: Write about a gourmet burger you've enjoyed, detailing its ingredients, flavors, and the ambiance of the restaurant.
• Exploring Street Food: Describe the sensory overload of a bustling street food market, highlighting the various cuisines and vendors.
• The Art of Sushi Making: Take your readers on a journey into the world of sushi, explaining the ingredients and the skills required to create this delicacy.
• A Homemade Family Recipe: Share a cherished family recipe and recount the memories associated with it.
• A Chocolate Lover's Paradise: Describe a visit to a chocolate factory or shop, focusing on the range of chocolates and the experience of tasting them.
• The Allure of Fine Dining: Write about a fine dining experience, elaborating on the ambiance, service, and the culinary creations that make it special.
• An Exotic Fruit Adventure: Detail your encounter with an exotic fruit, highlighting its appearance, taste, and any cultural significance.
• The Charm of a Picnic: Describe a picnic in a scenic location, discussing the food, surroundings, and the joy of outdoor dining.
• A Culinary Trip Abroad: Share your experience of trying local dishes during your travels, explaining the unique flavors and cultural context.

Try writing your essay on one of these topics or think of a topic by yourself. 

You can also check out other descriptive essay topics to get inspiration.

Wrapping it up,

Writing a descriptive essay about food can be both enjoyable and challenging. With these tips, you can write a delicious and compelling descriptive essay on food that will make readers hungry for more. So grab a pen and paper and get writing! 

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Frequently Asked Questions

How do you start a descriptive essay about food.

Start your essay with a hook, which can be an interesting quote or anecdote about the topic. Afterward, start by introducing the topic and explaining why it’s important or interesting.

How would you describe the appearance of food?

You can describe the food’s appearance by including vivid adjectives and phrases. For instance, you can describe the texture of food as “crispy”, “crumbly”, or “smooth”. You can also include words like “juicy” and “succulent” to describe the flavor of food.

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Food Topics for A+ Grade Research Writing

01 December, 2021

13 minutes read

Author:  Richard Pircher

Food is a sensitive topic since it impacts human lives directly. As experts say, you are what you eat is indeed true that the meals you consume can either build or weaken your immune system. Careful diet selection affects your health immensely. You need to eat nutritious meals to maintain a healthy lifestyle and lower the risks of various diseases. That is why there are numerous diet courses and programs offered in colleges and universities.

Students get assigned numerous research papers as part of the course assessment. However, the diversity of the subject makes it difficult for learners to pick the best topics about food. It is quite a broad subject, which might confuse students more. Therefore, you must be keen during topic selection to compose remarkable research papers. Our experts have listed food safety topics and other compelling ideas to help you.

Furthermore, there are limitless controversial food topics that you can derive interesting arguments for your paper. Read on and gain more insights on how to choose appropriate topics and tips to write impressive papers.

Food Research Paper Explanation

A food research paper is an academic project that entails composing original essays and projects that analyze and explain information surrounding the nutrition industry. It could be researching safety, policies, management, nutrition, or diet innovations.

Tutors use research assignments to gauge the understanding of learners on specific subjects. That is why the papers must follow the required academic standards.

Therefore, it is imperative to identify a suitable food essay topic to compose an exceptional paper that meets the research purpose.

The Main Branches of Food Science

Food science is a study that involves multiple disciplines that relate to different nutrition aspects. It is a course that analyses nutrition properties in terms of chemical compositions and the physical aspect. The subjects also cover various scientific aspects like food safety, the processing stages, and storage.

Let us take a look at the main branches:

• Analytical chemistry.
• Engineering.
• Biotechnology.
• Quality control
• Food safety.

Thus, it is imperative to note that food technology has a massive impact on bulk production. The industry takes essential steps in how to preserve, package, and distribute food for human consumption.

Due to the subject’s diversity, learners have limitless food debate topics to cover. You can never miss out during topic selection as long as you understand the research question.

Food Topics Are Tricky – How To Choose and Work On Them

Topic selection is a critical phase even for research papers. Most students get stuck on how to approach this broad subject. It is pretty tricky to get good food topics to write about from a diverse category of options. From food arguments topics to safety issues, learners can identify numerous controversial themes to explore.

You must brainstorm to get related themes surrounding the main subject. Ensure you read the essay prompt carefully to understand the angle you will take when selecting a relevant topic. It is imperative to take adequate time to avoid picking inappropriate topics that do not align with the research purpose. For instance, if you select argumentative essay topics about food, you must incorporate logical arguments to persuade your readers about the research perspective.

In addition, you must research extensively to find verifiable sources. Crafting original documents with correct citations is paramount in research paper writing. Make sure the websites or books you are getting information contain enough content. Some controversial topics might have plenty of information, while others have fewer data.

Fortunately, it is a subject that opens debatable conversations and offers a rich ground for writing captivating research papers that can advance the medical field and the culinary world in general.

However, if you still find it challenging to select topics, you can seek professional assistance from our trusted service. Our experts are on standby 24/7, helping numerous students out and producing stellar essays and research papers on a broad array of nutrition-related topics.

20 Captivating Food As A Science Topic Ideas

Here are original food science topics to inspire your writing process:

• Explain the different categories of nutrition.
• Analyze the significant nutrition types essential for body development.
• Discuss the relationship between poor nutrition and bone density.
• Can poor people afford nutrition supplements?
• Discuss the importance of vitamin D on young children.
• An analysis of female dietary habits compared to males.
• Impact of science in nutrition.
• The types of nutrition that improve bone density.
• Discuss the importance of amino acids in muscle growth.
• An analysis of organic vs. processed diets.
• Discuss the nutritional value of dry beans and their health benefits.
• Explore the health benefits of an organic diet.
• Discuss why organic milk is a significant nutritional source.
• The role of culture in diet preferences.
• Analyze the future of the fast meal industry.
• Food Science: A quantitative analysis of modern nutrition supplements.
• Why hospitals do not provide junk meals to patients.
• Stored meals: Discuss the nutritional value and health hazards.
• Causes and effects of food poisoning.
• An analysis of nutritional deficiency and related diseases. 

10 Controversial Food Topics

Here are interesting food controversy topics that will develop compelling arguments and impress your tutor.

• What is the healthiest method to cook eggs?
• Is pizza good for young developing children?
• Effective storage for diet sauce.
• Do vegetarians live a long healthy life compared to meat consumers?
• The influence of obesity on fast restaurants.
• Analyze the causes of the rising sedentary lifestyle.
• Impact of excessive caffeine intake.
• Evaluate the role of beauty standards in eating disorders.
• The effectiveness of dietary supplements.
• Discuss the significance of a fatty diet in children.

10 Interactive Food Topics For Argumentative Writing

Diet forms part of a growing health debate in modern times. Let us look at some of the engaging food argumentative essay topics to jumpstart your writing.

• Are sodas suitable for young children?
• The adverse effects of a vegan diet.
• The impact of chocolate addiction on a healthy diet.
• Why honey is essential in managing flu ailments.
• Discuss the fruits that are effective in detoxing the human system.
• The impact of poor detoxification in the body.
• The role of garlic in insulin metabolism.
• Are there healthy sugar substitutes?
• How do quick-service restaurants affect society?
• The influence of climate on diet preferences.

10 Interesting Food Topics That Are Perfect For Debates

Numerous food debates topics help develop excellent research papers. Below are interesting topic ideas that can form captivating debates.

• Are color additives safe for human consumption?
• Can good eating habits reduce diet allergies in children?
• What is Avian Influenza? Should consumers be worried about it?
• Discuss the effective methods of organizing food in the fridge.
• An analysis of healthy spices and their benefits.
• The role of the government in creating awareness about organic diet.
• Can nutrition supplements replace organic diets?
• Explore diet choices between men and women.
• Discuss the benefits of adopting a macrobiotic diet.
• The influence of technology on eating habits.

10 Captivating Food Topics on Safety Measures

Looking for more fascinating topics? Below is a list of topic ideas about safety measures:

• Discuss the health concerns surrounding coffee?
• How to avoid food poisoning.
• The impact of biofuels in the food industry.
• Evaluate why stored meals are toxic in the human system.
• Why the government should be strict on safety and inspection.
• Effective methods of reducing botulism.
• An analysis of food safety policy.
• Discuss the significance of proper packaging.
• The downside of selling junk meals to school children.
• The role of the government in improving food safety.

10 Brilliant Food Topics For A Research Project

If you are stuck with a research paper without any topic ideas, we have you covered. The following are brilliant food research topics to inspire your research projects:

• Causes and effects of high acidity in the body.
• The thin line between weight loss diets and malnutrition.
• How does overeating affect the immune system?
• The pros and cons of consuming genetically modified foods.
• The negative effects of binge eating.
• Home-cooked meals vs. restaurant meals.
• The role of the government in curbing obesity.
• Discuss why meal choice is an individual responsibility.
• The fast-food industry is manipulating people’s eating habits.
• Analyze the long-term effects of eating.

10 Engaging Food Topics To Use In An Essay

Need more attention-grabbing food essay topics? Peruse the list below and find one that suits your research paper:

• Discuss the health hazards of genetically modified foods.
• An analysis of plant sterols in high cholesterol treatment.
• Why athletes require a special, optimal diet.
• Compare and contrast sugar and sweeteners.
• Is breakfast the most important meal to start your day?
• Impact of plastics as a packaging product.
• How biotechnology helps in meeting the nutritional needs of poor people.
• Analyze the influence of caffeinated drinks on human health.
• Are beans a better source of proteins than meat?
• Do carbonated drinks accelerate the aging of cells?

10 Interesting Food Topics for Smooth Writing

Research writing requires interactive topics to make the paper attention-grabbing to the target audience. Here are some interesting topics for your research paper:

• What are antioxidants? Discuss the nutritional value.
• Food addiction: Definition, causes, and effects.
• Why is it essential to maintain balanced pH levels?
• Discuss the socio-economic advantages of the fast-food industry.
• Discuss the controversies surrounding vegetable oils.
• Why intermittent fasting is not a healthy practice.
• The role of culture in fueling obesity.
• An analysis of chronic lifestyle diseases.
• The significance of drinking freshly extracted fruit juice.
• Is margarine a healthy choice? Discuss its implications.

10 Food Topics For Open Discussion

Let us explore other exciting food topics to talk about with rich analysis.

• Vegetarian diet: What drives people to become vegans? Is the diet suitable for everyone?
• Does interval fasting cure sedentary illnesses?
• Does lack of milk cause calcium deficiency?
• Discuss alternative calcium sources for people allergic to dairy products.
• Impact of sugar and sweeteners on human health.
• Does labeling affect consumer choices when purchasing food?
• Discuss the effective methods of reducing meal wastage.
• Impact of long-term Keto diet.
• An analysis of allergies in young children.
• Discuss the legal implications of diet adulteration.

Can’t Choose A Winning Topic? Our Writers Are Available 24/7!

Still, grappling with choosing interesting food topics to write about? Worry no more. The topic selection process might seem challenging, but it is pretty easy with the right approach. You must take time in the pre-writing stage and ensure you brainstorm extensively to arrive at a worthy, debatable subject. But if you encounter problems, trust us with your research papers and turn in excellent results.

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12.4 Annotated Student Sample: "Healthy Diets from Sustainable Sources Can Save the Earth" by Lily Tran

Learning outcomes.

By the end of this section, you will be able to:

• Analyze how writers use evidence in research writing.
• Analyze the ways a writer incorporates sources into research writing, while retaining their own voice.
• Explain the use of headings as organizational tools in research writing.
• Analyze how writers use evidence to address counterarguments when writing a research essay.

Introduction

In this argumentative research essay for a first-year composition class, student Lily Tran creates a solid, focused argument and supports it with researched evidence. Throughout the essay, she uses this evidence to support cause-and-effect and problem-solution reasoning, make strong appeals, and develop her ethos on the topic.

Living by Their Own Words

Food as change.

public domain text For the human race to have a sustainable future, massive changes in the way food is produced, processed, and distributed are necessary on a global scale. end public domain text

annotated text Purpose. Lily Tran refers to what she sees as the general purpose for writing this paper: the problem of current global practices in food production, processing, and distribution. By presenting the “problem,” she immediately prepares readers for her proposed solution. end annotated text

public domain text The required changes will affect nearly all aspects of life, including not only world hunger but also health and welfare, land use and habitats, water quality and availability, energy use and production, greenhouse gas emissions and climate change, economics, and even cultural and social values. These changes may not be popular, but they are imperative. The human race must turn to sustainable food systems that provide healthy diets with minimal environmental impact—and starting now. end public domain text

annotated text Thesis. Leading up to this clear, declarative thesis statement are key points on which Tran will expand later. In doing this, she presents some foundational evidence that connects the problem to the proposed solution. end annotated text

THE COMING FOOD CRISIS

public domain text The world population has been rising exponentially in modern history. From 1 billion in 1804, it doubled to approximately 2 billion by 1927, then doubled again to approximately 4 billion in 1974. By 2019, it had nearly doubled again, rising to 7.7 billion (“World Population by Year”). It has been projected to reach nearly 10 billion by 2050 (Berners-Lee et al.). At the same time, the average life span also has been increasing. These situations have led to severe stress on the environment, particularly in the demands for food. It has been estimated, for example, that by 2050, milk production will increase 58 percent and meat production 73 percent (Chai et al.). end public domain text

annotated text Evidence. In this first supporting paragraph, Tran uses numerical evidence from several sources. This numerical data as evidence helps establish the projection of population growth. By beginning with such evidence, Tran underscores the severity of the situation. end annotated text

public domain text Theoretically, the planet can produce enough food for everyone, but human activities have endangered this capability through unsustainable practices. Currently, agriculture produces 10–23 percent of global greenhouse gas emissions. Greenhouse gases—the most common being carbon dioxide, methane, nitrous oxide, and water vapor— trap heat in the atmosphere, reradiate it, and send it back to Earth again. Heat trapped in the atmosphere is a problem because it causes unnatural global warming as well as air pollution, extreme weather conditions, and respiratory diseases. end public domain text

annotated text Audience. With her audience in mind, Tran briefly explains the problem of greenhouse gases and global warming. end annotated text

public domain text It has been estimated that global greenhouse gas emissions will increase by as much as 150 percent by 2030 (Chai et al.). Transportation also has a negative effect on the environment when foods are shipped around the world. As Joseph Poore of the University of Oxford commented, “It’s essential to be mindful about everything we consume: air-transported fruit and veg can create more greenhouse gas emissions per kilogram than poultry meat, for example” (qtd. in Gray). end public domain text

annotated text Transition. By beginning this paragraph with her own transition of ideas, Tran establishes control over the organization and development of ideas. Thus, she retains her sources as supports and does not allow them to dominate her essay. end annotated text

public domain text Current practices have affected the nutritional value of foods. Concentrated animal-feeding operations, intended to increase production, have had the side effect of decreasing nutritional content in animal protein and increasing saturated fat. One study found that an intensively raised chicken in 2017 contained only one-sixth of the amount of omega-3 fatty acid, an essential nutrient, that was in a chicken in 1970. Today the majority of calories in chicken come from fat rather than protein (World Wildlife Fund). end public domain text

annotated text Example. By focusing on an example (chicken), Tran uses specific research data to develop the nuance of the argument. end annotated text

public domain text Current policies such as government subsidies that divert food to biofuels are counterproductive to the goal of achieving adequate global nutrition. Some trade policies allow “dumping” of below-cost, subsidized foods on developing countries that should instead be enabled to protect their farmers and meet their own nutritional needs (Sierra Club). Too often, agriculture’s objectives are geared toward maximizing quantities produced per acre rather than optimizing output of critical nutritional needs and protection of the environment. end public domain text

AREAS OF CONCERN

Hunger and nutrition.

annotated text Headings and Subheadings. Throughout the essay, Tran has created headings and subheadings to help organize her argument and clarify it for readers. end annotated text

public domain text More than 820 million people around the world do not have enough to eat. At the same time, about a third of all grains and almost two-thirds of all soybeans, maize, and barley crops are fed to animals (Barnard). According to the World Health Organization, 462 million adults are underweight, 47 million children under 5 years of age are underweight for their height, 14.3 million are severely underweight for their height, and 144 million are stunted (“Malnutrition”). About 45 percent of mortality among children under 5 is linked to undernutrition. These deaths occur mainly in low- and middle-income countries where, in stark contrast, the rate of childhood obesity is rising. Globally, 1.9 billion adults and 38.3 million children are overweight or obese (“Obesity”). Undernutrition and obesity can be found in the same household, largely a result of eating energy-dense foods that are high in fat and sugars. The global impact of malnutrition, which includes both undernutrition and obesity, has lasting developmental, economic, social, and medical consequences. end public domain text

public domain text In 2019, Berners-Lee et al. published the results of their quantitative analysis of global and regional food supply. They determined that significant changes are needed on four fronts: end public domain text

Food production must be sufficient, in quantity and quality, to feed the global population without unacceptable environmental impacts. Food distribution must be sufficiently efficient so that a diverse range of foods containing adequate nutrition is available to all, again without unacceptable environmental impacts. Socio-economic conditions must be sufficiently equitable so that all consumers can access the quantity and range of foods needed for a healthy diet. Consumers need to be able to make informed and rational choices so that they consume a healthy and environmentally sustainable diet (10).

annotated text Block Quote. The writer has chosen to present important evidence as a direct quotation, using the correct format for direct quotations longer than four lines. See Section Editing Focus: Integrating Sources and Quotations for more information about block quotes. end annotated text

public domain text Among their findings, they singled out, in particular, the practice of using human-edible crops to produce meat, dairy, and fish for the human table. Currently 34 percent of human-edible crops are fed to animals, a practice that reduces calorie and protein supplies. They state in their report, “If society continues on a ‘business-as-usual’ dietary trajectory, a 119% increase in edible crops grown will be required by 2050” (1). Future food production and distribution must be transformed into systems that are nutritionally adequate, environmentally sound, and economically affordable. end public domain text

Land and Water Use

public domain text Agriculture occupies 40 percent of Earth’s ice-free land mass (Barnard). While the net area used for producing food has been fairly constant since the mid-20th century, the locations have shifted significantly. Temperate regions of North America, Europe, and Russia have lost agricultural land to other uses, while in the tropics, agricultural land has expanded, mainly as a result of clearing forests and burning biomass (Willett et al.). Seventy percent of the rainforest that has been cut down is being used to graze livestock (Münter). Agricultural use of water is of critical concern both quantitatively and qualitatively. Agriculture accounts for about 70 percent of freshwater use, making it “the world’s largest water-consuming sector” (Barnard). Meat, dairy, and egg production causes water pollution, as liquid wastes flow into rivers and to the ocean (World Wildlife Fund and Knorr Foods). According to the Hertwich et al., “the impacts related to these activities are unlikely to be reduced, but rather enhanced, in a business-as-usual scenario for the future” (13). end public domain text

annotated text Statistical Data. To develop her points related to land and water use, Tran presents specific statistical data throughout this section. Notice that she has chosen only the needed words of these key points to ensure that she controls the development of the supporting point and does not overuse borrowed source material. end annotated text

annotated text Defining Terms. Aware of her audience, Tran defines monocropping , a term that may be unfamiliar. end annotated text

public domain text Earth’s resources and ability to absorb pollution are limited, and many current agricultural practices undermine these capacities. Among these unsustainable practices are monocropping [growing a single crop year after year on the same land], concentrated animal-feeding operations, and overdependence on manufactured pesticides and fertilizers (Hamilton). Such practices deplete the soil, dramatically increase energy use, reduce pollinator populations, and lead to the collapse of resource supplies. One study found that producing one gram of beef for human consumption requires 42 times more land, 2 times more water, and 4 times more nitrogen than staple crops. It also creates 3 times more greenhouse gas emissions (Chai et al.). The EAT– Lancet Commission calls for “halting expansion of new agricultural land at the expense of natural ecosystems . . . strict protections on intact ecosystems, suspending concessions for logging in protected areas, or conversion of remaining intact ecosystems, particularly peatlands and forest areas” (Willett et al. 481). The Commission also calls for land-use zoning, regulations prohibiting land clearing, and incentives for protecting natural areas, including forests. end public domain text

annotated text Synthesis. The paragraphs above and below this comment show how Tran has synthesized content from several sources to help establish and reinforce key supports of her essay . end annotated text

Greenhouse Gas and Climate Change

public domain text Climate change is heavily affected by two factors: greenhouse gas emissions and carbon sequestration. In nature, the two remain in balance; for example, most animals exhale carbon dioxide, and most plants capture carbon dioxide. Carbon is also captured, or sequestered, by soil and water, especially oceans, in what are called “sinks.” Human activities have skewed this balance over the past two centuries. The shift in land use, which exploits land, water, and fossil energy, has caused increased greenhouse-gas emissions, which in turn accelerate climate change. end public domain text

public domain text Global food systems are threatened by climate change because farmers depend on relatively stable climate systems to plan for production and harvest. Yet food production is responsible for up to 30 percent of greenhouse gas emissions (Barnard). While soil can be a highly effective means of carbon sequestration, agricultural soils have lost much of their effectiveness from overgrazing, erosion, overuse of chemical fertilizer, and excess tilling. Hamilton reports that the world’s cultivated and grazed soils have lost 50 to 70 percent of their ability to accumulate and store carbon. As a result, “billions of tons of carbon have been released into the atmosphere.” end public domain text

annotated text Direct Quotation and Paraphrase. While Tran has paraphrased some content of this source borrowing, because of the specificity and impact of the number— “billions of tons of carbon”—she has chosen to use the author’s original words. As she has done elsewhere in the essay, she has indicated these as directly borrowed words by placing them within quotation marks. See Section 12.5 for more about paraphrasing. end annotated text

public domain text While carbon sequestration has been falling, greenhouse gas emissions have been increasing as a result of the production, transport, processing, storage, waste disposal, and other life stages of food production. Agriculture alone is responsible for fully 10 to 12 percent of global emissions, and that figure is estimated to rise by up to 150 percent of current levels by 2030 (Chai et al.). Münter reports that “more greenhouse gas emissions are produced by growing livestock for meat than all the planes, trains, ships, cars, trucks, and all forms of fossil fuel-based transportation combined” (5). Additional greenhouse gases, methane and nitrous oxide, are produced by the decomposition of organic wastes. Methane has 25 times and nitrous oxide has nearly 300 times the global warming potential of carbon dioxide (Curnow). Agricultural and food production systems must be reformed to shift agriculture from greenhouse gas source to sink. end public domain text

Social and Cultural Values

public domain text As the Sierra Club has pointed out, agriculture is inherently cultural: all systems of food production have “the capacity to generate . . . economic benefits and ecological capital” as well as “a sense of meaning and connection to natural resources.” Yet this connection is more evident in some cultures and less so in others. Wealthy countries built on a consumer culture emphasize excess consumption. One result of this attitude is that in 2014, Americans discarded the equivalent of $165 billion worth of food. Much of this waste ended up rotting in landfills, comprised the single largest component of U.S. municipal solid waste, and contributed a substantial portion of U.S. methane emissions (Sierra Club). In low- and middle-income countries, food waste tends to occur in early production stages because of poor scheduling of harvests, improper handling of produce, or lack of market access (Willett et al.). The recent “America First” philosophy has encouraged prioritizing the economic welfare of one nation to the detriment of global welfare and sustainability. end public domain text

annotated text Synthesis and Response to Claims. Here, as in subsequent sections, while still relying heavily on facts and content from borrowed sources, Tran provides her synthesized understanding of the information by responding to key points. end annotated text

public domain text In response to claims that a vegetarian diet is a necessary component of sustainable food production and consumption, Lusk and Norwood determined the importance of meat in a consumer’s diet. Their study indicated that meat is the most valuable food category to consumers, and “humans derive great pleasure from consuming beef, pork, and poultry” (120). Currently only 4 percent of Americans are vegetarians, and it would be difficult to convince consumers to change their eating habits. Purdy adds “there’s the issue of philosophy. A lot of vegans aren’t in the business of avoiding animal products for the sake of land sustainability. Many would prefer to just leave animal husbandry out of food altogether.” end public domain text

public domain text At the same time, consumers expect ready availability of the foods they desire, regardless of health implications or sustainability of sources. Unhealthy and unsustainable foods are heavily marketed. Out-of-season produce is imported year-round, increasing carbon emissions from air transportation. Highly processed and packaged convenience foods are nutritionally inferior and waste both energy and packaging materials. Serving sizes are larger than necessary, contributing to overconsumption and obesity. Snack food vending machines are ubiquitous in schools and public buildings. What is needed is a widespread attitude shift toward reducing waste, choosing local fruits and vegetables that are in season, and paying attention to how foods are grown and transported. end public domain text

annotated text Thesis Restated. Restating her thesis, Tran ends this section by advocating for a change in attitude to bring about sustainability. end annotated text

DISSENTING OPINIONS

annotated text Counterclaims . Tran uses equally strong research to present the counterargument. Presenting both sides by addressing objections is important in constructing a clear, well-reasoned argument. Writers should use as much rigor in finding research-based evidence to counter the opposition as they do to develop their argument. end annotated text

public domain text Transformation of the food production system faces resistance for a number of reasons, most of which dispute the need for plant-based diets. Historically, meat has been considered integral to athletes’ diets and thus has caused many consumers to believe meat is necessary for a healthy diet. Lynch et al. examined the impact of plant-based diets on human physical health, environmental sustainability, and exercise performance capacity. The results show “it is unlikely that plant-based diets provide advantages, but do not suffer from disadvantages, compared to omnivorous diets for strength, anaerobic, or aerobic exercise performance” (1). end public domain text

public domain text A second objection addresses the claim that land use for animal-based food production contributes to pollution and greenhouse gas emissions and is inefficient in terms of nutrient delivery. Berners-Lee et al. point out that animal nutrition from grass, pasture, and silage comes partially from land that cannot be used for other purposes, such as producing food directly edible by humans or for other ecosystem services such as biofuel production. Consequently, nutritional losses from such land use do not fully translate into losses of human-available nutrients (3). end public domain text

annotated text Paraphrase. Tran has paraphrased the information as support. Though she still cites the source, she has changed the words to her own, most likely to condense a larger amount of original text or to make it more accessible. end annotated text

public domain text While this objection may be correct, it does not address the fact that natural carbon sinks are being destroyed to increase agricultural land and, therefore, increase greenhouse gas emissions into the atmosphere. end public domain text

public domain text Another significant dissenting opinion is that transforming food production will place hardships on farmers and others employed in the food industry. Farmers and ranchers make a major investment in their own operations. At the same time, they support jobs in related industries, as consumers of farm machinery, customers at local businesses, and suppliers for other industries such as food processing (Schulz). Sparks reports that “livestock farmers are being unfairly ‘demonized’ by vegans and environmental advocates” and argues that while farming includes both costs and benefits, the costs receive much more attention than the benefits. end public domain text

FUTURE GENERATIONS

public domain text The EAT– Lancet Commission calls for a transformation in the global food system, implementing different core processes and feedback. This transformation will not happen unless there is “widespread, multi-sector, multilevel action to change what food is eaten, how it is produced, and its effects on the environment and health, while providing healthy diets for the global population” (Willett et al. 476). System changes will require global efforts coordinated across all levels and will require governments, the private sector, and civil society to share a common vision and goals. Scientific modeling indicates 10 billion people could indeed be fed a healthy and sustainable diet. end public domain text

annotated text Conclusion. While still using research-based sources as evidence in the concluding section, Tran finishes with her own words, restating her thesis. end annotated text

public domain text For the human race to have a sustainable future, massive changes in the way food is produced, processed, and distributed are necessary on a global scale. The required changes will affect nearly all aspects of life, including not only world hunger but also health and welfare, land use and habitats, water quality and availability, energy use and production, greenhouse gas emissions and climate change, economics, and even cultural and social values. These changes may not be popular, but they are imperative. They are also achievable. The human race must turn to sustainable food systems that provide healthy diets with minimal environmental impact, starting now. end public domain text

annotated text Sources. Note two important aspects of the sources chosen: 1) They represent a range of perspectives, and 2) They are all quite current. When exploring a contemporary topic, it is important to avoid research that is out of date. end annotated text

Works Cited

Barnard, Neal. “How Eating More Plants Can Save Lives and the Planet.” Physicians Committee for Responsible Medicine , 24 Jan. 2019, www.pcrm.org/news/blog/how-eating-more-plants-can-save-lives-and-planet. Accessed 6 Dec. 2020.

Berners-Lee, M., et al. “Current Global Food Production Is Sufficient to Meet Human Nutritional Needs in 2050 Provided There Is Radical Societal Adaptation.” Elementa: Science of the Anthropocene , vol. 6, no. 52, 2018, doi:10.1525/elementa.310. Accessed 7 Dec. 2020.

Chai, Bingli Clark, et al. “Which Diet Has the Least Environmental Impact on Our Planet? A Systematic Review of Vegan, Vegetarian and Omnivorous Diets.” Sustainability , vol. 11, no. 15, 2019, doi: underline 10.3390/su11154110 end underline . Accessed 6 Dec. 2020.

Curnow, Mandy. “Managing Manure to Reduce Greenhouse Gas Emissions.” Government of Western Australia, Department of Primary Industries and Regional Development, 2 Nov. 2020, www.agric.wa.gov.au/climate-change/managing-manure-reduce-greenhouse-gas-emissions. Accessed 9 Dec. 2020.

Gray, Richard. “Why the Vegan Diet Is Not Always Green.” BBC , 13 Feb. 2020, www.bbc.com/future/article/20200211-why-the-vegan-diet-is-not-always-green. Accessed 6 Dec. 2020.

Hamilton, Bruce. “Food and Our Climate.” Sierra Club, 2014, www.sierraclub.org/compass/2014/10/food-and-our-climate. Accessed 6 Dec. 2020.

Hertwich. Edgar G., et al. Assessing the Environmental Impacts of Consumption and Production. United Nations Environment Programme, 2010, www.resourcepanel.org/reports/assessing-environmental-impacts-consumption-and-production.

Lusk, Jayson L., and F. Bailey Norwood. “Some Economic Benefits and Costs of Vegetarianism.” Agricultural and Resource Economics Review , vol. 38, no. 2, 2009, pp. 109-24, doi: 10.1017/S1068280500003142. Accessed 6 Dec. 2020.

Lynch Heidi, et al. “Plant-Based Diets: Considerations for Environmental Impact, Protein Quality, and Exercise Performance.” Nutrients, vol. 10, no. 12, 2018, doi:10.3390/nu10121841. Accessed 6 Dec. 2020.

Münter, Leilani. “Why a Plant-Based Diet Will Save the World.” Health and the Environment. Disruptive Women in Health Care & the United States Environmental Protection Agency, 2012, archive.epa.gov/womenandgirls/web/pdf/1016healththeenvironmentebook.pdf.

Purdy, Chase. “Being Vegan Isn’t as Good for Humanity as You Think.” Quartz , 4 Aug. 2016, qz.com/749443/being-vegan-isnt-as-environmentally-friendly-as-you-think/. Accessed 7 Dec. 2020.

Schulz, Lee. “Would a Sudden Loss of the Meat and Dairy Industry, and All the Ripple Effects, Destroy the Economy?” Iowa State U Department of Economics, www.econ.iastate.edu/node/691. Accessed 6 Dec. 2020.

Sierra Club. “Agriculture and Food.” Sierra Club, 28 Feb. 2015, www.sierraclub.org/policy/agriculture/food. Accessed 6 Dec. 2020.

Sparks, Hannah. “Veganism Won’t Save the World from Environmental Ruin, Researchers Warn.” New York Post , 29 Nov. 2019, nypost.com/2019/11/29/veganism-wont-save-the-world-from-environmental-ruin-researchers-warn/. Accessed 6 Dec. 2020.

Willett, Walter, et al. “Food in the Anthropocene: The EAT– Lancet Commission on Healthy Diets from Sustainable Food Systems.” The Lancet, vol. 393, no. 10170, 2019. doi:10.1016/S0140-6736(18)31788-4. Accessed 6 Dec. 2020.

World Health Organization. “Malnutrition.” World Health Organization, 1 Apr. 2020, www.who.int/news-room/fact-sheets/detail/malnutrition. Accessed 8 Dec. 2020.

World Health Organization. “Obesity and Overweight.” World Health Organization, 1 Apr. 2020, www.who.int/news-room/fact-sheets/detail/obesity-and-overweight. Accessed 8 Dec. 2020.

World Wildlife Fund. Appetite for Destruction: Summary Report. World Wildlife Fund, 2017, www.wwf.org.uk/sites/default/files/2017-10/WWF_AppetiteForDestruction_Summary_Report_SignOff.pdf.

World Wildlife Fund and Knorr Foods. Future Fifty Foods. World Wildlife Fund, 2019, www.wwf.org.uk/sites/default/files/2019-02/Knorr_Future_50_Report_FINAL_Online.pdf.

“World Population by Year.” Worldometer , www.worldometers.info/world-population/world-population-by-year/. Accessed 8 Dec. 2020.

Discussion Questions

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Genetically Modified Food Essay

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Need to write a genetically modified foods essay? Take a look at this example! This argumentative essay on GM foods explains all the advantages and disadvantages of the issue to help you form your own opinion.

Introduction

• The Benefits
• The Drawbacks

Genetically modified (GM) foods refer to foods that have been produced through biotechnology processes involving alteration of DNA. This genetic modification is done to confer the organism or crops with enhanced nutritional value, increased resistance to herbicides and pesticides, and reduction of production costs.

The concept of genetic engineering has been in existence for many years, but genetic modification of foods emerged in the early 1990s. This genetically modified food essay covers the technology’s positive and negative aspects that have so far been accepted. Currently, a lot of food consumed is composed of genetically altered elements, though many misconceptions and misinformation about this technology still exist (Fernbach et al., 2019).

Genetically modified foods have been hailed for their potential to enhance food security, particularly in small-scale agriculture in low-income countries.

It has been proposed that genetically modified foods are integral in the enhancement of safe food security, enhanced quality, and increased shelf-life, hence becoming cost-effective to consumers and farmers. Proponents of this technology also argue that genetically modified foods have many health benefits, in addition to being environmentally friendly and the great capability of enhancing the quality and quantity of yields (Kumar et al., 2020).

Genetically modified foods are, therefore, considered to be a viable method of promoting food production and ensuring sustainable food security across the world to meet the demands of the increasing population. This genetically modified food advantages and disadvantages essay aims to cover conflicting perspectives in the technology’s safety and efficacy. In spite of the perceived benefits of genetic engineering technology in the agricultural sector, the production and use of genetically modified foods have triggered public concerns about safety and the consequences of consumption (Fernbach et al., 2019).

Genetically Modified Foods: The Benefits

Many champions of GM food suggest the potential of genetic engineering technology in feeding the huge population that is faced with starvation across the world. Genetically modified foods could help increase production while providing foods that are more nutritious with minimal impacts on the environment.

In developing countries, genetic engineering technology could help farmers meet their food demands while decreasing adverse environmental effects. Genetically modified crops have been shown to have greater yields, besides reducing the need for pesticides.

This is because genetically modified crops have an increased ability to resist pest infestation, subsequently resulting in increased earnings (Van Esse, 2020). Some genetically engineered crops are designed to resist herbicides, thus allowing chemical control of weeds to be practiced. Foods that have been genetically modified are perceived to attain faster growth and can survive harsh conditions due to their potency to resist drought, pests, and diseases.

Genetically modified foods have also been suggested to contain many other benefits, including being tastier, safer, more nutritious, and having longer shelf life. Though scientific studies regarding the safety and benefits of genetically modified foods are not comprehensive, it is argued that critics of this technology are driven by overblown fears (Fernbach et al., 2019).

Genetically Modified Foods: The Drawbacks

To most opponents of the technology’s application in agriculture, issues relating to safety, ethics, religion, and the environment are greater than those that are related to better food quality, enhanced production, and food security. Genetic modification technology is perceived to carry risks touching on agricultural practices, health, and the environment.

The major issue raised by society concerning this technology pertains to whether genetically modified foods should be banned for people’s benefit. The gene transfer techniques are not entirely foolproof, thus raising fears that faults may emerge and lead to many unprecedented events.

There is a possibility that DNA transfer to target cells may not be effective. Alternatively, it may be transferred to untargeted points, with the potential effect being the expression or suppression of certain proteins that were not intended. This may cause unanticipated gene mutations in the target cells, leading to physiological alterations (Turnbull et al., 2021).

A number of animal studies have indicated that genetically modified foods could pose serious health risks/ Those include the tendency to cause impotency, immune disorders, acceleration of aging, hormonal regulation disorders, and alteration of major organs and the gastrointestinal system (Giraldo et al., 2019). It has also been demonstrated that genetically modified foods can act as allergens and sources of toxins.

Opponents argue that there is a lack of clear regulatory mechanisms and policies to ensure that genetically modified foods are tested for human health and environmental effects. Thus, human beings allegedly become reduced to experimental animals subjected to adverse toxic effects and dietary problems.

In animals, it has been argued that the use of genetically modified feeds causes complications, such as premature delivery, abortions, and sterility, though these claims have later been debunked (Xu, 2021). Some genetically modified crops, such as corn and cotton, are engineered to produce pesticides.

It has been demonstrated that this built-in pesticide is very toxic and concentrated as compared to the naturally sprayed pesticide, which has been confirmed to cause allergies in some people. Many studies have also shown the immune system of genetically modified animals to be significantly altered. For instance, a persistent increase in cytokines indicates the capability of these foods to cause conditions such as asthma, allergy, and inflammation (Sani et al., 2023).

Some of the genetically modified foods, such as soy, have also been shown to have certain chemicals known to be allergens, for example, trypsin inhibitor protein (Rosso, 2021). Genetic engineering of food may also result in the transfer of genes that have the capability to trigger allergies into the host cells.

Furthermore, most of the DNA transferred into genetically modified foods originates from microorganisms that have not been studied to elucidate their allergenic properties. Similarly, the new genetic combinations in genetically modified foods could cause allergies to some consumers or worsen the existing allergic conditions. Various cases of genetically modified foods causing allergic reactions have been reported, leading to the withdrawal of these foods from the market (Kumar et al., 2020).

Genetic modification of crops could also increase the expression of naturally occurring toxins through possible activation of certain proteins, resulting in the release of toxic chemicals. It is argued that sufficient studies have not been carried out to prove that genetically modified foods are safe for consumption (Fernbach et al., 2019).

Genetically modified foods are also associated with many environmental risks. Issues relating to the manner in which science is marketed and applied have also been raised, challenging the perceived benefits of genetically modified foods. Many opponents of genetic engineering technology perceive that genetic modification of food is a costly technology that places farmers from low-income countries in disadvantaged positions since they cannot afford it (Kumar et al., 2020; Leonelli, 2020).

It is also argued that this technology cannot address the food shortage issue, which is perceived to be more of a political and economic problem than a food production issue (Liang et al., 2019).

Political and economic issues across local and global levels have been suggested to prevent the distribution of foods so as to reach the people faced with starvation, but not issues of agriculture and technology. Politics and economic barriers have also been shown to contribute to greater poverty, subsequently making individuals unable to afford food (Kumar et al., 2020).

Some bioethicists are of the view that most genetic engineering advances in agriculture are profit-based as compared to those that are need-based. It challenges the appropriateness of genetic modification of food in ensuring food security, safeguarding the environment, and decreasing poverty, especially in low-income countries.

This argument is supported by the costly nature of genetic engineering technology and the yields from the application of this technology. The economic benefits of genetic engineering of foods are usually attained by large-scale agricultural producers, thus pitting the majority of the population who are involved in small-scale agricultural production (Kumar et al., 2020).

With the widespread adoption of genetic engineering technology, regulatory policies such as patents have been formulated, subsequently allowing exclusively large biotechnological organizations to benefit (Kumar et al., 2020).

Though biotechnological firms suggest that genetic modification of foods is essential in ensuring food security, the patenting of this technology has been perceived by many as being a potential threat to food security (Leonelli, 2020).

Patenting of genetically modified foods gives biotechnology firms monopoly control, thus demeaning the sanctity of life. This technology has also enhanced dependency, whereby farmers have to continuously go back to the biotechnology firms to purchase seeds for sowing in subsequent planting seasons.

Genetically modified food is believed to be unsafe, allegedly because sufficient tests have not been carried out to show that it would not cause some unprecedented long-term effects in another organism. Despite possessing positive attributes, such as health benefits and food safety, many consumers are wary of these foods because of a consistent belief in a lack of proven safety testing (Fernbach et al., 2019).

There are also fears that the genetic material inserted into genetically modified foods often gets transferred into the DNA of commensals found in the alimentary canal of human beings. This may lead to the production of harmful genetically modified chemicals inside the body of the human being, even long after ceasing the consumption of such foods.

Prior to the widespread adoption of this genetic engineering technology in agriculture, many scientists and regulatory agents raised health concerns. Some argue that genetically modified foods are inherently harmful and can trigger allergies, toxic effects, gene transfer to commensals in the gut, and can lead to the emergence of new diseases and nutritional problems (Deocaris et al., 2020; Seralini, 2020).

Despite multiple rigorous studies, it remains unknown whether genetically modified foods could be contributing to the rising cases of various health conditions such as obesity, asthma, cancer, cardiovascular diseases, and reproductive problems. In most cases, the testing that has been performed involves the evaluation of the growth and productivity of the modified organism, and not in terms of environmental and health impacts (Agostini et al., 2020).

Gene transfer may affect the nutritional quality of foods as the transfer is likely to reduce the amounts of certain nutrients while raising the levels of other nutrients. This causes a nutritional variation between conventional foods and similar foods produced through genetic modification techniques.

Furthermore, few studies have been carried out to show the effect of nutrient alterations brought about by genetic engineering in relation to nutrient-gene interactions, metabolism, and bioavailability (Hirschi, 2020). Critics of genetically modified foods argue that little information is available to show how the alteration of food contents affects gene regulation and expression as these changes occur at rates that far overwhelm scientific studies.

Genetic modification of food involves the transfer of genetic material even between organisms belonging to different species. To biotechnology firms and other proponents of genetically modified foods, this approach helps in maximizing productivity and profits. However, many consumers, environmental conservationists, and opponents of genetically modified foods perceive gene transfer across different species as causing a decrease in diversity (Turnbull et al., 2021).

With the reduction of diversity, benefits such as resistance to diseases and pests, adaptation to adverse weather conditions, and productivity also diminish. Critics of genetic engineering technology, therefore, suggest that applying this technology creates uniformity in organisms and decreases their genetic diversity, rendering them at increased risks of diseases and pests.

Transfer of genetic material also carries many environmental risks, especially in the event of wide cultivation of such crops. Some critics suggest that genetically engineered plants with herbicide and insect-resistant traits could transfer these traits to wild plants and subsequently lead to the evolution of difficult-to-eradicate weeds (Anwar et al., 2021).

These weeds could develop into invasive plants with the capability to decrease crop production and cause a disruption of the ecosystem. The genetically modified plants could also evolve into weeds, which will then require costly and environmentally unfriendly means to eradicate.

The genetic engineering of food may also have an impact on non-target organisms, which would further reduce diversity. It is a persistent concern that genetically modified foods, such as pesticide-resistant crops, could cause harm to non-target organisms.

Certain genetically modified crops have the potential to change the chemistry of the soil by releasing toxins and breaking down the plants after they die. Moreover, crops that have undergone genetic modification to withstand elevated chemical concentrations sustain a heightened application of herbicides, ultimately leading to elevated chemical concentrations in the soil (Anwar et al., 2021).

Genetic engineering’s intentional transfer of antibiotic resistance genes could have detrimental effects on human health and the environment. Antibiotic-resistant genes may be passed to pathogenic bacteria in animals’ and humans’ digestive tracts, increasing their pathogenicity and causing more and more public health problems (Amarasiri et al., 2020).

Genetic modification of food is applauded as an appropriate method of ensuring increased food availability, better nutrition, and general improvement in the agricultural sector. However, as this genetically modified food essay demonstrates, many issues surround this technology, mostly concerning safety, health, cultural, social, and religious issues.

Most of the concerns regarding genetically engineered foods can be cleared by conducting expansive research to establish clear grounds for such issues. Unless concrete research is conducted to substantiate the benefits and potential harms of genetically engineered foods, the majority of people will remain wary of genetically modified foods. In the end, the full potential of genetically engineered foods will not be realized.

Amarasiri, M., Sano, D., & Suzuki, S. (2020). Understanding human health risks caused by antibiotic resistant bacteria (ARB) and antibiotic resistance genes (ARG) in water environments: Current knowledge and questions to be answered. Critical Reviews in Environmental Science and Technology, 50 (19), 2016-2059.

Anwar, M. P., Islam, A. M., Yeasmin, S., Rashid, M. H., Juraimi, A. S., Ahmed, S., & Shrestha, A. (2021). Weeds and their responses to management efforts in a changing climate. Agronomy, 11 (10), 1921-1940.

Agostini, M. G., Roesler, I., Bonetto, C., Ronco, A. E., & Bilenca, D. (2020). Pesticides in the real world: The consequences of GMO-based intensive agriculture on native amphibians. Biological Conservation, 241 , 108355.

Deocaris, C. C., Rumbaoa, R. G., Gavarra, A. M., & Alinsug, M. V. (2020). A Preliminary analysis of potential allergens in a GMO Rice: A Bioinformatics approach. Open Journal of Bioinformatics and Biostatistics, 4 (1), 12-16.

Fernbach, P. M., Light, N., Scott, S. E., Inbar, Y., & Rozin, P. (2019). Extreme opponents of genetically modified foods know the least but think they know the most. Nature Human Behaviour, 3 (3), 251-256.

Giraldo, P. A., Shinozuka, H., Spangenberg, G. C., Cogan, N. O., & Smith, K. F. (2019). Safety assessment of genetically modified feed: is there any difference from food?. Frontiers in Plant Science, 10 (1592), 1-17.

Hirschi, K. D. (2020). Genetically modified plants: Nutritious, sustainable, yet underrated. The Journal of Nutrition, 150 (10), 2628-2634.

Kumar, K., Gambhir, G., Dass, A., Tripathi, A. K., Singh, A., Jha, A. K., Yadava, P., Choudhary, M., & Rakshit, S. (2020). Genetically modified crops: current status and future prospects. Planta, 251 , 1-27.

Leonelli, G. C. (2020). GMO risks, food security, climate change and the entrenchment of neo-liberal legal narratives. In Transnational food security (pp. 128-141). Routledge.

Liang, J., Liu, X., & Zhang, W. (2019). Scientists vs laypeople: How genetically modified food is discussed on a Chinese Q&A website. Public Understanding of Science, 28 (8), 991-1004.

Rosso, M. L., Shang, C., Song, Q., Escamilla, D., Gillenwater, J., & Zhang, B. (2021). Development of breeder-friendly KASP markers for low concentration of kunitz trypsin inhibitor in soybean seeds. International Journal of Molecular Sciences, 22 (5), 2675-2690.

Sani, F., Sani, M., Moayedfard, Z., Darayee, M., Tayebi, L., & Azarpira, N. (2023). Potential advantages of genetically modified mesenchymal stem cells in the treatment of acute and chronic liver diseases. Stem Cell Research & Therapy, 14 (1), 1-11.

Seralini, G. E. (2020). Update on long-term toxicity of agricultural GMOs tolerant to roundup. Environmental Sciences Europe, 32 (1), 1-7.

Turnbull, C., Lillemo, M., & Hvoslef-Eide, T. A. (2021). Global regulation of genetically modified crops amid the gene edited crop boom–a review. Frontiers in Plant Science, 12 , 630396.

Van Esse, H. P., Reuber, T. L., & van der Does, D. (2020). Genetic modification to improve disease resistance in crops. New Phytologist, 225 (1), 70-86.

Xu, Q., Song, Y., Yu, N., & Chen, S. (2021). Are you passing along something true or false? Dissemination of social media messages about genetically modified organisms. Public Understanding of Science, 30 (3), 285-301.

• The Debate Pertaining to Genetically Modified Food Products
• Genetically Modified Foods and Environment
• The Effect of Genetically Modified Food on Society and Environment
• Analyzing the Prospects of Genetically Modified Foods
• Will Genetically Modified Foods Doom Us All?
• Super Weeds's Advantages and Disadvantages
• Concept of the Gene-Environment Interactions
• Single Nucleotide Polymorphisms Genetic Epidemiology
• Chicago (A-D)
• Chicago (N-B)

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Bibliography

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My Favorite Food Essay

500 words essay on my favorite food.

In order to perform well in life, our body needs energy. We get this energy from the food we eat. Without food, there will be no life. In today’s world, there are so many dishes available worldwide. Food comes in a wide variety all around the world. Dosa, Paneer, Naan, Chapati, Biryani, and more Indian delicacies are available. We are also offered western cuisines such as noodles, pasta, burgers, fries, pizzas and more dominating the food industry. In my favourite food essay, I will tell you about the food I like eating the most.

My Favorite Food

As the world is advancing day by day, it is becoming easier to get access to many kinds of food at our doorstep. Every day, we all want to consume great and delicious cuisine. There are many different varieties of food accessible all throughout the world. We all like different foods, however, my personal favourite is burgers. I have eaten many cuisines but my favourite food is definitely a burger. I cannot resist myself when it comes to burgers.

Burgers are one of the most convenient and easiest foods to eat on the fly when we’re in a hurry. We can have a burger at any time of day, whether it’s breakfast, lunch, or supper, and maybe some fries and a Coke to go with it. Many restaurants are well-known for making their speciality burgers in a particular style. Preparation changes from one establishment to the next. But what exactly makes a burger taste so good? They will taste vary depending on where you go, but they are all built the same. It is made up of a bun, a ground meat patty, and various toppings like cheese, onion slices, lettuce, and other sauces.

They are so soft yet crunchy, fresh and juicy that I love eating them. Even though there are many kinds of burgers, my favourite one is a chicken burger. The chicken patty gives the burger a juicy taste and it tingles my taste buds every time I eat it. I can already smell and taste it in my mouth as soon as I walked inside McDonald’s or any other restaurant that serves chicken burgers. As soon as I take a huge mouthful of it, I forget about any problems or troubles that are going on in the outer world and concentrate my entire concentration just on my chicken burger.

I love eating a burger which is filled with cheese and vegetables . The more vegetables you add, the better it tastes. My personal favourite is lettuce. It gives the burger the right amount of freshness and crunchiness.

I always eat my burger with ketchup. Most importantly, the thing I love about eating burgers is that I get to eat French fries along with them. They work as a great side to the dish and also make my stomach full.

Even though I liked eating a burger from a famous fast food joint, nothing beats the chicken burger my mother makes at home. She prepares everything from scratch, even the burger. Thus, it is extremely fresh and healthy too.

I know and feel that burgers have the great flavour and taste that would make anyone’s stomach pleased after a long day of work. I can tell by the reactions on people’s faces when they order their preferred burger variant. Overall, I don’t believe any other fast food will taste as good as a chicken burger. It’s just difficult to think that something will triumph in the future. As a result, I consider my favourite dish to be the best ever created.

A Great Variety

Perhaps the great thing about burgers is the great variety they offer. It has options for all people, who prefer vegetarian, non-vegetarian and even vegans. Thus, you can select the patty of your burger and dive right in.

There are a large number of burger joints being started in every corner of the city, each serving a variety of their own specialised and self-curated recipes. Burgers that are health-friendly and a go-to with a diet are also being introduced by these newly upcoming burger places. There are a lot many burger cafes that give their customers the choice to create their own burgers by providing them with a choice between patties, fillings, veggies, sauces as well as the number of burger layers they want.

Even though my personal favourite is a chicken burger, I also enjoy eating cheeseburgers and vegetable burgers. For me, all burgers taste delicious. Whenever we go out to eat with friends , I always order a burger.

My friends who do not eat non-vegetarian also eat burgers thanks to the great variety it offers. When we order food at home, we make sure to offer all kinds of burgers from cheeseburgers to chicken burgers, so that we get a taste of everything in our meal. Thus, I love burgers and their great variety makes it better.

Get the huge list of more than 500 Essay Topics and Ideas

Conclusion of My Favorite Food Essay

Even though my favourite food is a burger, I enjoy other foods as well like Pizza and Pasta. However, I feel when it comes to eating daily, nothing beats homemade food. The food we eat daily is what helps us gain energy. We cannot eat our favourite food daily as it will become boring then, but our staple food is something we enjoy eating on an everyday basis.

FAQ of My Favorite Food Essay

Question 1: Why do we need food?

Answer 1: We need food because it provides nutrients, energy for activity, growth. Similarly, all functions of the body like breathing, digesting food, and keeping warm are made possible because of food. It also helps in keeping our immune system healthy.

Question 2: Should you eat your favourite food all the time?

Answer 2: No, never. Favourite foods are meant to be enjoyed when there is any special occasion, or when you are tired of your regular homemade food. Eating too much of your favourite food will make your taste buds adjust to it and eventually, it will not remain our favourite. Excess of anything is bad and the same goes for our favourite food. Thus, we must eat it occasionally so that it remains our favourite.

Question 3: Is fast food healthy? Should we not consume fast food at all?

Answer 3: Fast food is often high in calories, sodium, and harmful fat, with one meal frequently providing enough for a whole day. It is also deficient in nutrients and nearly devoid of fruit, vegetables, and fibre. That doesn’t mean you should completely avoid fast food. It is feasible to eat fast food without jeopardising your healthy diet. Take advantage of the nutritious side dishes available at many fast-food places. Look for meals that include lean proteins, vegetables, and fibre, and avoid anything that is supersized.

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Home — Essay Samples — Nursing & Health — Nutrition & Dieting — Healthy Food

Essays on Healthy Food

Healthy food is an essential part of our lives, and there are numerous aspects to explore when it comes to writing an essay on this topic. Choosing the right essay topic is crucial to ensure that you have a well-structured and engaging piece of writing. In this article, we will discuss the importance of the topic, provide advice on choosing a topic, and present a detailed list of recommended essay topics, divided by category.

Writing about healthy food topics allows you to explore various aspects of nutrition, diet, and their impact on our overall well-being. It also enables you to delve into the challenges and benefits of maintaining a healthy lifestyle, and the societal and environmental implications of food choices. Furthermore, writing about healthy food topics can raise awareness about the importance of making informed dietary decisions and promote healthier eating habits.

When choosing a healthy food essay topic, consider your interests, the audience you are writing for, and the available resources for research. It is essential to select a topic that is relevant, engaging, and has enough information to support your arguments. You can also consider current trends and issues related to healthy food, as well as personal experiences or observations that can add a unique perspective to your essay.

Recommended Healthy Food Essay Topics

Below is a detailed list of recommended essay topics, divided by category:

Nutrition and Diet

• The impact of fast food on health
• The benefits of a plant-based diet
• The role of nutrition in preventing chronic diseases
• The importance of balanced meals for overall well-being
• The effects of sugar and processed foods on the body

Healthy Eating Habits

• Strategies for maintaining a healthy diet in college
• The influence of cultural and social factors on food choices
• The psychology of food cravings and how to overcome them
• The impact of media and advertising on food preferences
• Teaching children about the importance of healthy eating

Sustainable Food Practices

• The environmental impact of food production and consumption
• The benefits of organic farming and locally sourced produce
• The ethical implications of factory farming and animal agriculture
• Food waste and its impact on the environment
• Promoting sustainable food choices in urban communities

Food Policy and Regulation

• The role of government policies in promoting healthy eating
• Food labeling and its impact on consumer choices
• The influence of lobbying and industry interests on food regulations
• Promoting food security and access to nutritious food for all
• The impact of globalization on food production and trade

Culinary Arts and Healthy Cooking

• Exploring traditional and healthy recipes from around the world
• The art of meal planning and preparation for a healthy lifestyle
• Using herbs and spices for flavor and health benefits
• Healthy cooking techniques and kitchen tips for busy individuals
• The impact of food presentation on eating behavior

These essay topics provide a wide range of options for exploring the various aspects of healthy food. Whether you are interested in nutrition, sustainable food practices, food policy, or culinary arts, there is a topic that will suit your interests and engage your audience.

Remember to conduct thorough research, gather credible sources, and present a well-structured argument to support your chosen topic. Writing about healthy food topics is not only an opportunity to showcase your writing skills but also to contribute to the promotion of healthier eating habits and lifestyles.

Nutrition and Diet: Importance of Healthy Eating Habits

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Healthy Or Unhealthy Food on The Example of "Resisting The Moralization of Eating" by Maxfield

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Evolution of Chick-fil-A: from Dwarf Grill to Fast Food Giant

This essay is about the history and evolution of Chick-fil-A, from its beginnings as the Dwarf Grill in 1946 to becoming a major fast food chain. It highlights founder S. Truett Cathy’s innovative pressure-frying technique, which led to the creation of the original chicken sandwich, and the strategic move to open locations in shopping malls. The essay discusses Chick-fil-A’s expansion into stand-alone restaurants, the introduction of new menu items, and the company’s embrace of technology. It also touches on controversies related to the company’s social stance but emphasizes Chick-fil-A’s commitment to quality, customer service, and community involvement, which have driven its success.

How it works

Chick-fil-A, an esteemed fast food establishment in America’s culinary landscape, boasts a storied narrative interwoven with familial ethos, pioneering business methodologies, and an unwavering dedication to excellence. The genesis of Chick-fil-A commences with its progenitor, S. Truett Cathy, who inaugurated his inaugural eatery, the Dwarf Grill, in Hapeville, Georgia, in 1946. This unassuming diner would later metamorphose into a national sensation renowned for its iconic chicken sandwich and distinctive customer service ethos.

S. Truett Cathy’s foray into the gastronomic realm transpired amidst the backdrop of post-World War II economic resurgence.

The Dwarf Grill, subsequently rechristened as the Dwarf House, emerged as a diminutive yet bustling 24-hour eatery acclaimed for its convivial ambiance and epicurean excellence. Cathy’s business credo was unpretentious: furnish patrons with delectable fare and unparalleled hospitality. This ethos laid the cornerstone for Chick-fil-A’s future triumphs.

A watershed moment for Chick-fil-A materialized in 1961 when Cathy pioneered a pressure-frying methodology that facilitated the swift preparation of a chicken breast, mirroring the temporal efficacy of conventional fast-food hamburgers. This groundbreaking innovation birthed the inaugural Chick-fil-A chicken sandwich, an emblematic product that would come to epitomize the brand. Recognizing the nascent sandwich’s potential, Cathy resolved to pivot the company’s focus towards this distinctive offering and inaugurated the maiden Chick-fil-A eatery within Atlanta’s Greenbriar Mall in 1967. This milestone heralded Chick-fil-A’s incursion into the shopping mall culinary landscape, a strategic maneuver that demarcated it from contemporaneous fast food enterprises.

Throughout the 1970s and 1980s, Chick-fil-A experienced exponential growth, proliferating across the Southeastern United States, primarily within shopping malls. The company’s ascension was fueled by its unwavering commitment to quality, innovative promotional endeavors, and Cathy’s steadfast adherence to Christian business tenets. A salient feature of Chick-fil-A’s operational paradigm is its steadfast adherence to Sunday closure—a policy grounded in Cathy’s personal religious convictions—signifying the company’s dedication to affording employees a day of reprieve and worship.

In the 1980s, Chick-fil-A embarked on a diversification campaign, inaugurating standalone eateries beyond the confines of shopping malls. This strategic maneuver enabled the company to broaden its clientele base and adapt to shifting consumer predilections. The foray into standalone venues proved fortuitous, and by the 1990s, Chick-fil-A had emerged as a preeminent player in the fast-food milieu.

The advent of the new millennium ushered in a trajectory of further expansion and innovation for Chick-fil-A. The company introduced an array of novel menu offerings, including the spicy chicken sandwich and an assortment of breakfast selections, catering to evolving palates while upholding its commitment to excellence and patron satisfaction. Chick-fil-A also embraced technological advancements, integrating systems aimed at augmenting operational efficiency and augmenting the dining experience, such as the rollout of a mobile application for ordering and loyalty rewards.

Chick-fil-A’s trajectory of success has not been devoid of controversy. The company’s stance on socio-political issues, notably its advocacy for traditional marriage, has engendered debates and boycotts over the years. Notwithstanding these challenges, Chick-fil-A has persevered, evincing resilience and adeptness in navigating complex societal terrains while adhering to its core principles.

Presently, Chick-fil-A stands as one of the premier fast food chains in the United States, boasting a network of over 2,600 establishments nationwide and harboring aspirations for international expansion. The company’s steadfast commitment to quality, customer service, and community engagement has engendered a devoted following. Chick-fil-A consistently garners top rankings in customer satisfaction indices, a testament to its unwavering dedication to furnishing patrons with a superlative dining experience.

The annals of Chick-fil-A encapsulate the vision and values espoused by its progenitor, S. Truett Cathy. From modest origins in a Georgian diner to ascension as a fast-food juggernaut, Chick-fil-A’s odyssey has been characterized by innovation, strategic expansion, and an unswerving fidelity to its principles. The company’s saga transcends the mere vending of chicken sandwiches; it exemplifies the creation of a brand that resonates with patrons through its dedication to excellence, service, and ethical probity. As Chick-fil-A embarks on further expansion, its narrative serves as a potent exemplar of how steadfast values and a clear vision can propel enduring success within the competitive realm of fast food.

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Evolution of Chick-fil-A: From Dwarf Grill to Fast Food Giant. (2024, Jun 01). Retrieved from https://papersowl.com/examples/evolution-of-chick-fil-a-from-dwarf-grill-to-fast-food-giant/

"Evolution of Chick-fil-A: From Dwarf Grill to Fast Food Giant." PapersOwl.com , 1 Jun 2024, https://papersowl.com/examples/evolution-of-chick-fil-a-from-dwarf-grill-to-fast-food-giant/

PapersOwl.com. (2024). Evolution of Chick-fil-A: From Dwarf Grill to Fast Food Giant . [Online]. Available at: https://papersowl.com/examples/evolution-of-chick-fil-a-from-dwarf-grill-to-fast-food-giant/ [Accessed: 2 Jun. 2024]

"Evolution of Chick-fil-A: From Dwarf Grill to Fast Food Giant." PapersOwl.com, Jun 01, 2024. Accessed June 2, 2024. https://papersowl.com/examples/evolution-of-chick-fil-a-from-dwarf-grill-to-fast-food-giant/

"Evolution of Chick-fil-A: From Dwarf Grill to Fast Food Giant," PapersOwl.com , 01-Jun-2024. [Online]. Available: https://papersowl.com/examples/evolution-of-chick-fil-a-from-dwarf-grill-to-fast-food-giant/. [Accessed: 2-Jun-2024]

PapersOwl.com. (2024). Evolution of Chick-fil-A: From Dwarf Grill to Fast Food Giant . [Online]. Available at: https://papersowl.com/examples/evolution-of-chick-fil-a-from-dwarf-grill-to-fast-food-giant/ [Accessed: 2-Jun-2024]

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