One is constantly called to recognize what he or she is eating not solely because of health-related considerations but it calls into question the position of the consumer in his or her culture.
Both cases share the common theme of subjectivity based on what Fischler [1988] dubbed as ‘incorporation’. This suggests that subjectivity is not liked solely to the organic constituents of food, but also to its symbolic meaning: 'The classification of something as food means it is understood as something made to become part of who we are. Classifying an edible as food means we have foreknowledge that it will become us bodily, and that it will be expelled' [Curtin 1992a: 9 in Lupton 1998(2012): 15].
As has been raised by Faulk [1994], the consumption of food has its value because of cultural values which are infused in it. There is the process of transferring these values into the self with every morsel ingested. Food is chosen to reflect oneself and others in accordance to how individuals perceive themselves, or would like to be perceived. Such uses… are central to the development and articulation of subjectivity [Lupton 1998(2012): 23].
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