comfortfood

Comfort food refers to dishes acquired for emotional reassurance rather than for novelty or culinary experimentation. These foods are typically associated with home, childhood, or family meals and are chosen to provide a sense of security, warmth, or relief during stress, illness, or fatigue. They are often simple, familiar, and easy to prepare, with flavors and textures that feel soothing.

The term originated in the mid-20th century in English-speaking countries and is indicative of how food serves emotional needs. While no single recipe defines comfort food, it commonly emphasizes familiarity, indulgence, and immediacy—foods that are ready or quick to prepare, and that elicit positive memories or indulgent satisfaction.

Culinary traditions vary by culture. In the United States and parts of Europe, examples include macaroni and cheese, mashed potatoes, stews, or fried dishes. In Britain, fish and chips or shepherd's pie are often cited. Other regions favor soups, rice dishes, or dishes that mother or grandmother prepared, reflecting local ingredients and family rituals.

Researchers and critics note that comfort foods can play a beneficial role in coping by reducing stress or providing a sense of social connectedness, but they can also encourage unhealthy eating patterns if consumed in excess. The concept can be shaped by marketing and social expectations as well as by personal experience.

See also Nostalgia in food; Home cooking.