I Grew Up Eating Food Trends Before They Had #Hashtags | Jose Afonso | TEDxTASIS England Youth

Quick Overview

Jose Afonso contrasts his childhood experience of food scarcity in a small South African mining town with the modern era of food trends, emphasizing that for him, food was about survival and gratitude, not choice or fashion, and that the best ingredient is appreciation for what is available.

Key Points: Afonso grew up on a small farm in a South African mining town, where food was scarce and never fancy; it was about survival, not choice. In his childhood, food trends meant whether there was any food at all; staples were rice, potatoes, and corn grown by his father. He contrasts this with the modern era where food has labels, trends like 'zero waste' and 'fermented,' and even milk 'has opinions.' Afonso notes that what society calls 'food trends' (like fermented foods or gluten-free) were simply necessities for his family, who ate whatever was available, including leftovers. The current focus on food trends, which he finds ironic, shows how far society has moved from survival to choice, exemplified by avocados suddenly costing more than rent. He concludes that the best ingredient, learned through poverty, is gratitude, which informs his respect for ingredients and the connection to food sources. The speaker, a catering manager at TASIS England, shares this perspective gained from his upbringing and subsequent career in hospitality.

Context: Jose Afonso delivers a TEDx talk at TEDxTASIS England Youth titled, "I Grew Up Eating Food Trends Before They Had #Hashtags." He draws a sharp contrast between his upbringing in poverty on a small farm in South Africa, where food was purely for survival and always simple, and the modern, trend-driven food culture saturated with labels, dietary choices, and social opinions about what to eat.

Detailed Analysis

Jose Afonso begins by establishing his background: growing up 50 years ago on a small farm in a small mining town in the middle of the Atlantic (South Africa), where food was scarce and basic, focused entirely on survival. For his family, food was never fancy; they ate what they could grow (rice, potatoes, corn) or what was available, and leftovers were eaten all week—waste was unthinkable. He contrasts this with the current food landscape where terms like 'organic,' 'zero waste,' 'seasonal,' and 'gluten-free' are fashionable lifestyle choices. He points out the absurdity of modern choices, noting that even milk now 'has opinions,' and avocados can cost more than rent, highlighting the shift from survival to an abundance of choice. He recalls being offended when modern food trends seemed to ignore the fundamental importance of having food at all. He stresses that simple food—plant-based, seasonal, humble—was the norm for his family, and the best ingredient is gratitude, a lesson learned from poverty. He concludes by stating that his experiences have instilled in him a deep respect for ingredients and a need to remember where food comes from, values that serve him well in his current role as a catering manager.