Kvinne kjerner smør (ca. 1920) – Gustav Wentzel
Do you live to eat, or do you eat to live?
Or, perhaps, that isn’t even the real question.
When we look closely at our daily rhythms, we notice something simple yet profound: food quietly accompanies the most significant moments of our lives.
We celebrate achievements with dinners.
We mourn losses with hot tea in quiet rooms.
We reconnect with friends over coffee.
We try to refocus by grabbing a snack “just to reset.”
Food becomes an anchor, something around which conversations unfold, relationships deepen, and emotions settle. It is far more than a biological necessity; it’s a social script we all instinctively follow.
Once we recognize this, eating stops being merely “fuel for our bodies.” Feeling full is only the most primitive part of the experience.
Beyond that, eating carries emotional, cultural, psychological, and even spiritual meaning. Why else do we crave certain foods on stressful days, or why does a particular smell transport us instantly back to childhood?
In these moments, balance becomes more than portion control. It becomes a form of self-care, a way of regulating our moods and honoring the rituals that shape our days.
This understanding is not new. Throughout history, many scholars, thinkers, and even prophets have emphasized moderation as a foundation of well-being.
Avicenna, for example, believed that regulating, and at times even reducing, food intake could help treat a range of illnesses.¹ His broader view suggested that an overloaded body burdens the mind, while moderation creates clarity and vitality.
Interestingly, this ancient wisdom aligns with how many of us intuitively feel after eating too heavily: slow, foggy, less alert. It also resonates with today’s movement toward eating with intention rather than impulse.
A similar idea appears not only in philosophy, but also in the evolution of gastronomy.
In the 1970s, a group of French chefs, trained in the classical kitchens of Fernand Point, began shaping what would soon be known as nouvelle cuisine. They noticed that diners no longer wanted the heavy, elaborate dishes their parents and grandparents had enjoyed. Instead, people were asking for food that felt lighter, healthier, and more surprising, without losing depth, or flavor. The result was a quiet revolution: a cuisine designed not to overwhelm the body, but to leave it clear, energized, and awake.
Modern science expands on these ideas through what we now call the gut–brain axis. Research shows that eating is influenced by far more than physiological hunger. Sensory cues, like the smell of freshly baked bread, can trigger appetite even when we are full. Emotional states also play a role: stress can shut down hunger or amplify cravings for sweet or salty foods. Hedonic mechanisms, habitual behaviors, sensory cues, and psychological factors all shape not only what we eat, but why we eat it.² Eating is not just a bodily act; it is a psychological and sensory conversation happening beneath our awareness.
We can even see this dialogue between body and mind in the subtle signals our physiology sends us.
And I notice this balance most clearly in my own body. When I eat in a way that is too one-sided, I feel a quiet heaviness, almost like something in me hasn’t quite settled. I’ve always been naturally distant from animal-based foods, simply because of my taste. But when my nails start breaking more easily, I take it as a gentle reminder to shift my intake and add a little more protein-rich food.
The same happens with sugar. If I see small bumps on my skin that weren’t there before, I know I’ve been leaning too much on sweet comfort and I give refined sugar a pause. Our bodies speak long before they struggle. Often, they are not trying to control us, they are trying to guide us back to a way of eating that matches our lifestyle, rhythm, and even our genetics. In this sense, the body doesn’t betray us, it mirrors us. Its shape, energy, and appetite simply reflect the life we are living.
Modern life complicates this search for balance even further. We live in a world overflowing with food stimuli: oversized portions in restaurants, carefully curated “food porn” images on social media, 24-hour markets offering instant gratification. Even our emotions get intertwined with eating, we reward ourselves after a long day, soothe boredom with snacks, or signal a moment of pause with a warm drink.
These habits are not inherently harmful. But they do require awareness if we want to eat in a way that nourishes rather than numbs.
Perhaps this is why the proverb “a man is known by the company he keeps” can be reimagined as “a man is known by the food he chooses to eat.” Our food choices often reflect our internal state, whether we are seeking comfort, routine, excitement, or grounding.
What we take into our bodies doesn’t simply disappear; it becomes part of us. It enters our bloodstream and ultimately reaches our mind, shaping our mood, energy, and clarity. In this sense, eating is not just a physical act but an act of becoming.
Balance, then, is not a strict discipline or a rigid rulebook. It is a relationship- one we learn, unlearn, and relearn throughout life. It means paying attention to why we reach for certain foods, noticing how they make us feel, and choosing nourishment that supports both our body and our mind.
Sometimes balance means savoring a meal slowly. Other times it means stopping before fullness becomes discomfort. And often, it means sharing a humble dish with a friend simply because connection is part of nourishment too.
Maybe the real question isn’t whether we live to eat or eat to live. Maybe it is how consciously we choose to nourish our lives – physically, emotionally, and spiritually – through the simple yet profound act of eating.
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