In the second half of the 20th century, semiology and semiotics mainly focused on linguistic considerations. Research on the subject of food, particularly studies influenced by Barthes and Lévis-Strauss, has enabled semiotic inquiry to extend to other activities and human cultural objects. In this vein, semiotics has contributed to the evolution of Food Studies as an independent discipline. In this article, I revisit these studies and suggest moving beyond their anthropocentric framework to provide new insights into the semiotics of food. To do so, I critically examine the use of anthropomorphism and how it could inform a more sensitive approach to co-constructed relationships between humans and their food. This research creates an opportune context to reflect on the concept of minority.