“One might say that every culinary sign is Eucharistic in some sense and to some extent; or, to pursue this vein of thought one step further, one might say that all cookery involves a theological, ideological, political, and economic operation by the means of which a nonsignified edible food stuff is transformed into a sign-body that is eaten.” 

Louis Marin, Food for Thought. Translated by Mette Hjort. Baltimore: Johns Hopkins University Press, 1989, 121.