How eating with others nourishes us in more ways than one

The following is an edited excerpt from “Eat & Flourish: How Food Supports Emotional Well-Being,” by Mary Beth Albright (Countryman Press, 2022).

Sometimes I want to put a dollop of whole-grain mustard inside a piece of soppressata and eat it like a taco. That combination of pop from the tiny mustard seeds; the unctuous, melty fat of the salami; and the peppery hot flavors is, for 30 seconds, my idea of heaven. Sometimes I spoon the salty nut crumbs from the bottom of a cashew jar and pop them right into my mouth.