Social dining is flourishing. By this I mean the act of sharing plates of food with companions, as opposed to eating individual meals. This is not a new concept and, despite a brief pause during COVID prescribed social distancing, this is still the way the hospitality industry is moving. This theme is noticeable in other spheres too: co-working spaces are on the rise, and there is generally an increased awareness of the importance of community engagement.
There’s an increased awareness of the importance of community engagement. – Caitlin
An obvious example is the proliferation of indoor-style markets, where the focus is on eating communally more than buying veggies and crafts from stallholders, which was the original purpose. Food halls such as the Time Out Market (which will soon be opening at the V&A Waterfront in Cape Town) are also becoming increasingly popular globally. The trend can be seen in event and wedding catering too, with abundantly laid long tables piled high with sharing dishes being the order of the day.
So why do we like it so much? I think most of us are intuitively aware that food is a powerful connector, but why exactly, and how does this work?
I think most of us are intuitively aware that food is a powerful connector. – Caitlin
Personally, I relish the opportunity to try as many dishes as possible when at a restaurant. Why try only one when you can try as many dishes as the number of companions at your table? This way there’s also less risk of disappointment: no one is stuck battling alone through a meal they don’t love if everyone shares – it’s almost like insurance for a good meal. It also minimises my constant anxiety that I’ll miss the best dish on the menu simply because of limited stomach space! Beyond this, I love the feeling of community and togetherness it brings – it’s one of the greatest joys of eating, being able to share the experience.
A more scientific reason than “it just feels good” can be found by examining human history and brain development.
The beginnings of social dining
Eating socially can be traced back to the beginnings of human civilization and the habitual use of fire. Around 800,000 years ago, humans began to gather around hearths, and share communal meals. Eating food cooked on a fire allowed faster and more efficient calorie intake. As food became more digestible, less time needed to be spent in the acts of gathering and eating. This meant that early humans could eat larger quantities of food at designated meal times, as opposed to constant grazing. Humans now had more leisure time than ever before, which was spent gathered in the extended hours of light and warmth provided by fire.
This was the dawn of language, conversation and storytelling, which led to culture, and all the things that really make us human. – Caitlin
Approximately 12,000 years ago, humans started to live in larger settlements as a result of agriculture. Once humans started to domesticate plants and animals, we became so efficient at feeding ourselves that we created surplus. From this sprung the obvious next step – the concept of a feast. These large celebratory events were a way to share surplus, form relationships and establish social power. From this point on, dining in groups became an integral part of the human experience.
Social dining for happiness
Fast forward to today, and it seems we are rediscovering this primal need to eat together. A modern-day study has shown that there is a direct link between the number of times per week people eat socially and the perception of their own happiness. There is also plenty of research suggesting that communal eating is beneficial for recuperation of patients in hospitals. The primary explanation for this is that social dining triggers endorphin release. While any act of eating releases endorphins, eating in groups has been shown to produce significantly more.
Basically, dinner parties are a quintessential part of being human, and have been since humans began to form communities. – Caitlin
While regular feasting would be my personal preference, it doesn’t have to be a fancy affair. Gathering with family for a simple braai, or any moment that food is shared around a table is enough to trigger that endorphin release.
For restaurants: take note of this biological need to eat together. Think about offering sharing dishes, or be willing to let diners mix and match in the interest of a group experience. And diners: get out there and eat – with friends, family, strangers, or anyone really! It’s for your own happiness.
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