The Science Behind Comfort Food

Comfort food reminds me of a much-needed hug, the one where you squeeze each other a little, close your eyes, and rock side to side. It's that warm fuzzy feeling both on the outside and within. I think it's safe to say everyone has a comfort meal or snack that can transport them right to their happy place with one bite. But here's my question, how can a few ingredients bring so many memories and feelings of comfort? Is there a science behind comfort food? Let's find out!

For starters, no one comfort food is the same for all of us. Some folks lean more toward the sweet side of things while others, like myself, lean more towards a savory dish. Dr. Paul Breslin says that many people connect their food to something outside of the flavor, it's about those we're sharing the meal with or who prepared it for us. You may have a strong connection to soup because your mom or grandmother made you some on days you didn’t feel well. There's also a chemical party going on in our brains when we're eating foods we love. As we eat food that we deeply enjoy magic begins to happen in our hypothalamus and dopamine is released. Grab your lab coats, time to get a little science-y! Now your hypothalamus is responsible for hormone releases in the body and maintaining the body's base state aka homeostasis. So, when we eat something we fall in love with, our hypothalamus releases dopamine, a chemical that gives us the senses of pleasure, satisfaction, and works as the reward feeling when we do something that feels good to us. Even thinking of your comfort can start this dopamine release intensifying your desire for that heartwarming dish.

Our comfort foods bring us back to fond memories, reminiscing about our loved ones, and ground us when we're in an unfamiliar place seeking some connection to home. Since we're still held in the chilly grips of the winter to spring tango my favorite homemade comfort meal that warms you from inside out is chicken and rice. Slow cooked and savory fall of the bone chicken wings and legs cooked with fluffy white rice is a sure-fire way to make me feel like I'm back sitting on the counter chatting my dad's ear off as he works his culinary magic. Being a transplant, I know the feeling of looking for home while making a new one all too well. I'm from Louisville, KY a cornucopia of world flavors packed into a city built around bluegrass and Bourbon. My comfort foods aren't your run of the mill meals. Louisville has so many restaurants bringing international flavors to our front doors that my not-so-short list of comfort must haves take us around the world.

Every time I go back home for a visit I have to go to at least 2 or 3 of my favorite restaurants! Beginning with my family favorite restaurant, Ramsi's Café on the World. Eating at Mr. Ramsi's restaurant is some of the first memories I have trying world foods and flavors. The East Meets South Fajitas is a dish that lives in my mind and on my tastebuds rent free! Mr. Ramsi expertly pairs juicy beef strips with classic Mexican rice and the star of the dish, Indian paratha. Wrapping the flavor packed beef strips in the warm flaky paratha and adding a dollop of sour cream is a life changing flavor fusion packed bite. It's truly a dish you can't put down.

We then make our way over to west Africa for a meal at MaShallah African Restaurant, truly a hidden gem in the city. Every summer Louisville hosts a WorldFest on the belvedere showcasing world culture through food, music, clothing, wellness products, etc. It was there I stumbled upon their food tent and ending up falling in love with their spicy Peri Peri chicken with jollof rice and sweet plantains. The spice and char of the chicken accompanied with the aromatic jollof rice and balanced out with the soft sweet plantain is a bite exploding with layers of harmonious flavor. They easily have the best plantains I've ever had, always perfectly soft and sweet, a great compliment to any dish!

After our west African adventure, we'll make our way over to Mexico to visit my favorite heladeria and taqueria, Panchitos! Panchitos first started off as an ice cream shop that served a few Mexican street foods as well. With a killer esquite and the creamiest homemade ice cream to start once their menu expanded to include tacos I was definitely intrigued. I've always been an adventurous eater so when I saw they had lengua tacos it was a must have. The beef tongue tacos are simply paired with onions, cilantro, and a few side sauces that can be added at your own discretion and that’s truly all it needs. The beef tongue is tender and melts in your mouth while the fresh cilantro and diced onions brighten up the dish giving you a well-rounded bite that ends up equaling about 3 or 4 tacos. Your dessert being in the same building makes satisfying your sweet tooth after such a flavorful meal a breeze! They have a plethora of homemade ice cream like pops bursting with color and a refreshing ice-cold taste.

I could go on forever, but we'll end our journey in Cuba at a bright yellow flavor mansion, La Bodeguita de Mima. This lively house is overflowing with authentic Cuban cuisine, cocktails, and the best live saxophone rendition of the Happy Birthday song. Upon entry you're transported to the island Cuba and greeted by lively chatter, great music, and the smells of delicious dishes on every table. My go-to's are the camarones al ajillo and the arroz imperial. The camarones al ajillo is a simple shrimp dish cooked to tender perfection in olive oil and garlic with a hit of lime juice and pico to add a fresh burst to the rich flavor of the shrimp. Such simplicity can't be mistaken as an easy thing to achieve, each ingredient compliments the other without overshadowing one another. That's just the appetizer! The arroz imperial is both a visually and tastefully striking dish. Similar to our appetizer there are layers upon layers of flavor merged together to create the perfect bites over and over again. With ingredients like Manchego cheese, roasted red peppers, airline roasted chicken breast, plus chicken ropa vieja, and my personal favorite sweet plantains, you'll be anticipating that next bite all while savoring the first!

Good food and good company are the ingredients behind the science of comfort food and most of my fondest memories are overflowing with both. As soon as I book my flight back, I'm thinking about the restaurants I'll be visiting and all the food I'm going to ask my sister to make me during my trip. And don't let it feel warm and sunny outside while I'm there because that grill is getting fired up! Even though I have a new home full of new favorite spots to delight my tastebuds my hometown heroes will always be near and dear to my heart.

I hope you enjoyed this month's delicious dive into The Science Behind Comfort Food and as always #StayTasty!