“YOU are what you eat,” goes the old adage, but these days “You are how you eat” too.
A number of experts have been watching us and studying the way we eat. Juliet Boghossian, a Los Angeles-based behavioral food expert and founder of “Food-ology,” believes that eating styles are related to character traits.
“Our food habits are one of the most instinctual habits we have,” Boghossian explained. “It’s a universal need with no boundaries, regardless of economic or social status.” Because of this, she believes our food habits can reveal a great deal about ourselves.
Her 20 years of watching us eat show, for example, that those who eat slowly like routines and are stubborn.
“They make a point of savoring their food, indicating they make the most out of every experience. They’re also more likely to put themselves and their needs before anyone else’s. Rather selfish people,” she said.
On the other hand, fast eaters show a lack of balance when it comes to priorities. “Those who finish food before everyone else tend to put other things before themselves. However, they’re also productive powerhouses and excel at finishing projects.”
Boghossian reckons that people who mix foods (don't we all?) are the types who can take on a great deal of responsibilities efficiently, but might have trouble deciding what’s most important to accomplish. They can also have trouble concentrating on a particular task.
“But people who eat foods one at a time are task-oriented and methodical in approach,” she explains. “They’re less flexible when it comes to fitting into situations that deviate from what they’re used to.”
Boghossian goes so far as to advise HR managers about what eating traits to look for depending on the job. “The goal of a recruiter is to know what skill sets are most critical to a given position, then seek those traits through an individual’s food habits,” she says. These food habits may provide recruiters some insight.
“People who cut their meat at once display methodical, strategic and forward thinking,” she says. “This type of person is well-suited for positions that require logical thinking and precision. Fields such as engineering, accounting or computer technology would be perfect fits.”
But a word of warning, if you’re applying for a job in the UK, Australia or New Zealand don't cut up all your meat at once. It’s regarded as rather vulgar.
Boghossian also points out that people who get excited about sampling different cuisines would do well in creative positions because they’re willing to explore new paths and will be more likely to go against the grain in terms of ideas.
“Asking questions about the menu is also indicative of an open-minded person,” she explains, but “watch out for people who pre-season their foods or don’t even glance at the menu before ordering – they’re more likely to be stubborn and less likely to embrace change.”
“Food-ology” is an interesting philosophy. I have my doubts though next time I’m about to hire someone, I’ll take them to dinner and watch how they behave. Ms. Boghossian might well be right.
