Just My Opinion by Steve
The Anatomy of a Comfort Food
What makes a food comfortable? Is it muscle memory elicited by a familiar smell? I think it’s stone age stuff. It’s cold outside. I want to stay alive. Stews and soups can be eaten by anyone, since you don’t need good teeth.
I’m sitting here with my 88 year old Aunt Bettie, and here’s her list of comfort foods:
- Homemade cinnamon rolls
- Thick chicken noodle soup
- Vegetable beef soup
- Meat loaf & Mashed potatoes
- Pot Roast
- Chicken Pot Pie
- Apple Pie
What’s your definition of a comfort food?
According to the Fresh Ideas Group (based in Boulder, CO) one of the top 2009 consumer trends is:
4) Comfort in the Kitchen
In uncertain times, Americans will look to the past for comfort and savings. Consumers in ’08 had already begun to reduce their meals eaten outside the home, and in ’09 they’ll fully rediscover their home kitchen. Lower cost staples will experience a new respect including potatoes, carrots, bulk bin items, private label brands, baking staples, and budget meat cuts. According to Nielsen data, consumers watching their food budgets in 2008 helped food retailers increase their sales of store-branded products by 10 percent to more than $81 billion. Shoppers will skip a new Thai recipe that requires uncommon ingredients while staying grounded in mac n’ cheese, casseroles, stews, meat loaves and cakes.
Is it true for you? What is your favorite main dish that is both economical and wholesome (meaning made from whole foods)? Is it something you ate as a child?