although the primary of food is nutrition and taste satisfaction through its flavors, it also has a cultural anthropological dimension, by which people choose what to eat based on their ethnicity, history, religion, social status. the representation of meals and eating has a long history in arts. interest in food anthropological studies began in sxix with garrick mallery and william robertson smith. mallery’s ¨manners and food”, was published in 1888 in volume 1, no 3, american anthropologist, while smith’s, ¨ lectures on the religion of the semites¨ in 1889, contains an important chapter on food. these writings have red the symbolic and social construction through food, prompting a debate between historical materialism and structuralism with its symbolic explanations about human behavior and rituals