Food, it’s not just for breakfast anymore — or lunch or dinner, for that matter.
In American culture, there is a huge emphasis on food. There are entire television shows, TV networks and magazines solely devoted to food and cooking. The sizzles and aromas of food have completely pervaded American media and daily life, grabbing the attention and appetites of people across the nation.
“Food is definitely overvalued,” said Christian Lemmon, a professor at Georgia Health Sciences University and head of the GHSU eating disorders program. “Food is no longer seen as a means to survival.”
Yet with this emphasis on food in America and its growing recreational use, what determines the dividing line separating a passion for food versus an obsession over food?
For Jeff Freehoff, chef and owner of a local Italian eatery, the Garlic Clove, food is a passion. Before devoting his life to cooking, he said that he just happened to fall into the food world as a 16-year-old when he worked as a fry cook in a Chinese restaurant.
“Back then we didn’t have the Food Network and all that exposure,” Freehoff said. “I just kind of fell into a cook’s job and I really loved it, I was good at it and I just kind of stuck with it. When it came time to start thinking about college, it kind of dawned on me like, ‘Hey, people make a career out what I’m already doing,’ so that’s when I decided to go to culinary school.”
Freehoff began studying culinary arts at Johnson and Wales College in Providence, R.I., in 1983. After he graduated, he said he established his connection with Italian cuisine.
“One of my first chef jobs out of culinary school was at an Italian restaurant,” he said. “I just always loved it, and I’ve kind of stuck with it most of my career. I think the freshness of the ingredients and the Mediterranean flair to it have just always intrigued me.”
When Freehoff and his family moved to the Augusta area eight years ago, he brought his culinary career with him, opening Cutie Pies, a pot pie café, in 2005 and the Garlic Clove in 2007.
“We were running both for a while,” he said. “Later we decided to sell Cutie Pies and we’ve just been focusing on the Garlic Clove. And we’re just about ready to hit our five-year anniversary.”
Explaining his passion for food, Freehoff said he loved being able to serve his community and provide people with new experiences.
“I love the ability to create something new and filling the needs of the customer,” he said. “And getting the reaction of ‘This is the best I’ve ever had,’ is just really fulfilling.”
Going beyond a healthy appetite, Dayna Macy, author of the book “Ravenous: a Food Lover’s Journey from Obession to Freedom,” touched on the subtle difference between passion and obsession.
“It’s like the difference between love and lust,” she said. “I think when you’re obsessed about something, you have a compulsion to acquire it in some form, and when you’re passionate about something you love it, but you don’t try to own it.”
As it pertains to food, Macy said that if someone has an obsession over food, he or she may be unable to stop eating, whereas a passion for food is characterized by enjoyment and contentment.
Macy explained that, for a period of her life, she fell into food obsession, but she worked to find a way out of her obsession, cataloging the journey in her book.
“I write about various obsessions I have, which are with chocolate, cheese and olives,” she said. “But I’d say the change came through a continued mindfulness practice around food.”
She said the antidote to obsession is mindfulness. Maintaining mindfulness about food is difficult, but it’s doable. She attributed a lack of mindfulness to distractions and multitasking with eating.
“There are some standard practices in mindfulness, like turning off the TV when you eat, stopping your distractions,” she said. “When you eat, you eat. Another is putting a certain amount of food on your plate and slowing down your eating, so that you’re able to enjoy what’s on this plate and not just shoveling it in and then wondering when your second helping is coming.”
By being more mindful about one’s behavior surrounding food, she said that person can move from obsession, discovering what he or she is truly passionate about.
“Some of the foods that I was obsessed over, I’m still passionate about,” Macy said. “Olives are my favorite food in the entire world. I adore them. The difference now is that I don’t sit down and eat 30. I sit down and eat six.”
Macy and Lemmon both recognized that food can become an obsession because it is so easy to use food as a way to cope.
“A lot of us come from homes where when we were kids, sometimes we were given food to sooth us,” Lemmon said. “For example, Johnny falls down and hurts his knee, Mom says, ‘Oh, here, let’s go get an ice cream.’ Those kinds of things are learned over time.”
Although this learned practice isn’t necessarily healthy, he said it acts effectively as a coping strategy.
“Eating distracts you from what you’re thinking and feeling, and it also releases neurotransmitters in your brain that don’t necessarily make you feel better, but they make you feel less worse,” he said.
In order to break from the cycle, Lemmon agreed with Macy with being more mindful of one’s habits and emotions.
Macy emphasized the power that the mind has in these behaviors.
“Our mind habits are really what determine a lot of our health,” she said. “That compulsive quality is really habit and habits can change.”