Towards a Maltese culinary identity : some considerations

Abstract

No food, no life, no history. This is an undeniable truth. Food and the history of mankind are inseparable; they 'feed' on each other. Food is a primary necessity. The acquisition and preparation of food holds a central position in the development of societies, from prehistoric times to the present day. Apart from its physiological importance, food is also a cultural phenomenon. In this case, sustenance is more than the energy necessary for the body to survive. As a cultural object, food is a means through which humans develop a communal identity. Food is a paramount marker of ethnic consciousness, an important contributor towards the formation of historical identity. This understanding carries more weight when an entire population identifies defining moments in the history of the nation. For the Maltese, the attainment of independence brings to the fore an unprecedented awareness of national consciousness. The momentous event of September 1964, met with joyous fervour by the Maltese, expected the people to adjust to the idea of defining their national identity. In the years to follow, the term 'cultural identity' became a blue-print expression serving mainly political and economic agendas.