Sublime

What we need is an ethos that comes to terms with contemporary, industrialized food, not one that dismisses it, an ethos that opens choices for everyone, not one that closes them for many so that a few may enjoy their labor, and an ethos that does not prejudge, but decides case by case when natural is preferable to processed, fresh to preserved, ol... See more

If we do not understand that most people had no choice but to devote their lives to growing and cooking food, we are incapable of comprehending that the foods of Culinary Modernism — egalitarian, available more or less equally to all, without demanding the disproportionate amount of the resources of time or money that traditional foodstuffs did — a... See more

As for slow food, it is easy to wax nostalgic about a time when families and friends met to relax over delicious food, and to forget that, far from being an invention of the late twentieth century, fast food has been a mainstay of every society.

If we romanticize the past, we may miss the fact that it is the modern, global, industrial economy (not the local resources of the wintry country around New York, Boston, or Chicago) that allows us to savor traditional, peasant, fresh, and natural foods.

No amount of nostalgia for the pastoral foods of the distant past can wish away the fact that our ancestors lived mean, short lives, constantly afflicted with diseases, many of which can be directly attributed to what they did and did not eat.

The Luddites’ fable of disaster, of a fall from grace, smacks more of wishful thinking than of digging through archives. It gains credence not from scholarship but from evocative dichotomies: fresh and natural versus processed and preserved; local versus global; slow versus fast: artisanal and traditional versus urban and industrial; healthful vers... See more

That food should be fresh and natural has become an article of faith. It comes as something of a shock to realize that this is a latter-day creed. For our ancestors, natural was something quite nasty. Natural often tasted bad. Fresh meat was rank and tough; fresh milk warm and unmistakably a bodily excretion; fresh fruits (dates and grapes being ra... See more

A little practical thought quickly points out that nothing disguises the taste of bad meat, that spices were considerably more expensive than a new fresh piece of meat, and that rotten meat makes you sick regardless of its taste. If received wisdom was wrong and food was not highly spiced for disguising taste, was it highly spiced at all? Such thou

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