What’s in Food Today? A Journey From Tradition to Convenience

“What’s in food today?” – This is a common query which pops up in my household almost daily. It is excitedly asked in anticipation of having a good meal. Mostly, I try to cook meals which are not only nutritious but also titillates the sensory system of everyone. But once in a while, the options of home-cooked food sound too insipid to be consumed. Under such circumstances, everyone’s dampened spirits are uplifted by pulling out our smartphones and with just a few taps on the phone, “interesting” meals are ordered. We eagerly track our order which is delivered right to our doorsteps in a short time and the food is devoured. The invention of food delivery apps is a blessing for modern women.

Illustration:Generated by DALL-E

The culinary landscape has changed a lot in the last few years. I remember in my childhood, the culture of eating out in a restaurant was not much and whenever we did, it was only on special occasions. There were only a few options for local fast-food joints. Limited brands of drinks, juices, ice creams and chocolates in the market used to make us go crazy as children. And since it was expensive to have it regularly, we had to wait for the “Result Day”. It was one such occasion when we were entitled to have these goodies as a treat, if and only if we got good grades in school.

Ours being a foodie family, a lot of importance was given to home-cooked food in terms of taste, variety and presentation. Most of the food was freshly prepared from scratch and a lot of thought was put into planning nutritious balanced meals. The everyday meals were prepared by my mother who used to be creative and whip out delicious and “interesting” meals, bursting with flavours. She added zest to our plate by preparing homemade pickles, sauces, jams and fruit compotes in bulk from the seasonal vegetables and fruits which sailed us through off-seasons.

Illustration:Generated by DALL-E

Special meals on occasions, festivals and Sundays used to be a treat, with each of us drooling over the aromas wafting from the kitchen and waiting to be served. We often had guests invited over to our home for meals. This was the time when Mother used to showcase her best culinary skills and churn out some delectable dishes. While the main food was prepared by her, we children had to make salads and help her with other easier tasks like taking out the special set of crockery, and cutlery sets and laying the table. Presentation of the table and food was given due importance.

Our kitchen was not only a place to cook but also for creativity and experimentation. My mother loved to experiment with global cuisines by substituting locally available seasonal vegetables, herbs and ingredients. This has piqued my interest in cooking from an early age. Recipes of certain dishes were passed down through generations which were unique and are impossible to find in any restaurant menu.

After I moved out of home for studies and later for work, it took me some time to adjust to the outside food. It was nowhere close to the carefully and lovingly prepared home food. Now food for me was more for mere sustenance and the answer to the question – “What’s in food today?” lay in the different food delivery apps which had gradually evolved by then.

In the last few years, the hectic pace of life along with fast technological development has brought a change in the dining habits world over. The trend of eating out and ordering in food has increased. Ready-to-eat and instant foods are readily available even in the remotest areas due to the setting up of efficient logistics system. Various types of processed foods, sauces and pickles are available in attractive packaging and various sizes. The market is flooded with different brands of ice creams, juices, fizzy drinks and chocolates.

People are travelling widely across the globe nowadays for work and pleasure and relishing different cuisines. Many exotic vegetables, fresh herbs and fruits have travelled across the globe and have made their way into our homes. For instance, dragon fruit was looked at with perplexed expressions till a few years ago, when it was newly introduced in India with its unique shape and bright color but now it has become ubiquitous in Indian markets.

With a majority of women working full-time and at par with men, it has become impractical to devote too much time and energy to the kitchen daily. Also for people working in different time zones, especially in the graveyard shift availability of food at their convenient time is a must. Hence, out of convenience and necessity, the reliance on food delivery apps has increased. I know many people who regularly order food through these delivery apps – sometimes even multiple times a week. Mostly adolescents and young adults are the regular users. The statistics show that in 2023, nearly 2 billion people worldwide used food delivery apps, with about 10-15 million orders placed daily across various platforms. China leads the market, accounting for roughly 35% of users, while North America and Europe follow closely. The online food delivery industry has grown into a major sector, valued at over $130 billion, with projections estimating it could reach $365 billion by 2030.

The concept of ordering in food has given some free time and liberated women from the kitchen. But still, the quality of food available in restaurants and cloud kitchens cannot be considered to be healthy. Many of these restaurant-prepared meals often contain high calories, unhealthy fats, sugar, and sodium, contributing to long-term health issues such as obesity, hypertension, and elevated cholesterol levels. Moreover, heavily processed foods contain preservatives and additives that are not good for long-term health. Frequent ordering also contributes to a loss of control over portion sizes and nutritional content, making it difficult to maintain a balanced diet. While it is not harmful to indulge occasionally, making it a regular habit without moderation can wreak havoc on one’s health.

Going forward, the participation of women in the workforce can be potentially increased if we can get good quality food from restaurants at a reasonable cost. Stringent laws should be formed and followed by the food regulatory authorities of the respective nations to ensure that restaurants and cloud kitchens follow the basic norms of hygiene, balanced nutrition and good quality ingredients. This will free women from the mundane and time-consuming activities related to the process of cooking.

Though we have transitioned from traditional home cooking to ordering in food, we still find joy in culinary experiences. Everyone looks forward to good and “interesting” food. After all, food is not only about sustenance, it also plays a significant role in celebrations, carrying forward our traditions, connecting us socially, uplifting the mood and is a big motivator. So the question – “What’s in food today?” will keep reverberating eternally irrespective of our food culture and dining habits.

-Nivedita Chitnis is an Indian writer, co-author, and HR professional. Her writings focus on social issues. She enjoys reading, cycling, and dabbling in culinary experiments.