Vloggers should approach food as an emotion, not for its monetary value, says Ebbin Jose

Food is a fundamental part of our lives, and the urge to try new tastes is always a motivation. Food vloggers are the new trendsetters within the food industry and are storming the digital platforms. Famous Malayali food vloggers Ummer Sabu and Ebbin Jose share their 'Finger Licking Stories' alongside RJ Maheen at the MBIFL'24. 

Ebbin Jose, well-known through his food vlog channel 'Food N Travel by Ebbin Jose', says that food is all about enjoying tastes. Having a particular interest in exploring regional tastes, Ebbin says that we should approach any food with a blank state of mind. If not, it will lead to comparisons between foods. There will be differences in taste and food experience according to varying geographies. Therefore, instead of focusing on the good and bad of food, try to enjoy and appreciate it. 

Ummer Sabu, known by the name 'Foodhunter Sabu', says he appreciates the food culture of Thiruvananthapuram. He states that Thiruvananthapuram can be considered as the food capital of Kerala. The diversity of regional varieties and recipes is a major attraction in Thiruvananthapuram. He draws a comparative analysis of how the Middle Eastern culture has influenced the food culture of Malabar and the regional influence in Thiruvananthapuram. Ebbin stated that Thiruvananthapuram Sadhya is the best he has ever had, along with Rasa vada and Thattu dosa. 

Similarly, both speakers shared their experiences. Sabu remembers when he went to Saltbae for a 400g meat steak, which cost around 56000rs. Even though, from a content perspective, it was a great success, individually, it didn't meet expectations. He also attended a food fest spending Rs 1 lakh. Sabu mentions that the reviews and opinions will influence the experience of food. Like Nusret, the celebrity status associated with the chef also affects appreciation. 

People travel to taste new food, and food vloggers are significant in popularising it. Taste is subjective and personal because people have ideas and concepts. The restaurant will bring its best during a vlog for a better presentation and experience. There is no guarantee that the presentation and food will be constantly at their best. Ebbin points out that cleanliness is a central aspect of a food vlogger.
Similarly, aroma is very influential in a cuisine. Hence, people must pay more attention to street foods and small food spots. The idea of mental satisfaction associated with food, where there is a sense of love with food that makes it unique, was discussed. The food made by our mothers carries a love that won't be there in a restaurant space. 

Talking about banning certain foods, Ebbin says that it is not the food but the preparation method that needs to be banned. Expired food is the actual problem behind the issues that we see today. Therefore, proper actions should be taken to prevent such practices or issues. Sabu says we have one of the country's best food safety departments and protocols, but those rules should be implemented efficiently. 

Ebbin criticises the media for only discussing food safety problems when an issue arises. Instead, it is essential to prevent such problems from happening. Food inspection and safety need to be frequently conducted.  Taste explains the culture of each geographical region, and it is fundamental for a food vlogger to approach food as an emotion rather than a commercial or monetary element.