Sublime

Techniques such as cooking actually increase the energy available from foods and make them easier to digest and detoxify. This effect allowed natural selection to save substantial amounts of energy by reducing our gut tissue, the second most expensive tissue in our bodies (next to brain tissue), and our susceptibility to various diseases associated

important to them and as a historical concept, but it needs to be salvaged from the Abrahamic framework.

Hume’s pluralist, sentimentalist, and naturalist approach to ethics is more promising than utilitarianism or deontology for modern moral psychology. As a first step in resuming Hume’s project, we should try to identify the taste receptors of the righteous mind.

Even when I was in the advertising business during those palmy days when the industry motto was “Let’s have lunch!” and the road to success was strewn with menus, I was never able to come to terms with the working lunch. For me, work and lunch are two activities that were never meant to coexist and should never be forced to do so. Lunch is—or it sh

“Inspectors must, of course, be physically sound. They must have an exceptional sense of taste, and this must be educated enough to recognize if a chef has taken shortcuts. Or worse”—Arnaud’s expression became grave—“if he has been cheating.” He paused to let this horror sink in. “Disguised dishes,” he said. “Cod masquerading as another fish under

The fact that grains are the only items in the entire human diet that cannot be eaten and digested in the raw state is sufficient proof that these items were not meant for human consumption.