— Food is always on my mind – what to cook for dinner, what to buy at the grocery store, what to get at the farmers market, how to get fresh produce into every American kitchen. But I never actually sat down and asked myself, as a human being and as a journalist, does food writing really matter? And luck would have it that Michael Ruhlman answered this tricky question for me.
As he writes,
Because food is all around us, everywhere, easy and cheap, we’ve taken it for granted. Do you ever stop to wonder how it is that you can buy pea pods 365 days a year, whether you live in Maine, Montana, or Manitoba? Few do. The fact is, most people don’t think about food until they don’t have any. Then it’s pretty much all they can think about.
And we don’t think about food obsessively until it starts making us sick, which is what has happened in this country. Our food is making us sick in myriad ways. Our toddlers develop allergies unheard of when we were growing up. Children develop a type of diabetes once seen only in late adulthood. Obesity is rampant. And because of this we’ve become so hyperconscious of what we eat that we believe all kinds of nonsense. Dieticians once preached that eggs were bad for you–eggs! People far and wide still believe that fat is what makes you fat and that cutting salt and fat from one’s diet will make a healthy person even healthier. The way we produce food is destroying the land, polluting rivers and oceans, debasing the animals we raise for food and the workers who slaughter and process them. Nothing good comes from shitting where you eat, and this is what America has been doing for half a century.
So true. We have become detached from our primary resource and are now dependent on quick, unsavory meals that are deprived of any nutrient. Processed. Unremarkable. Frankly, ugly. Where did the art of cooking go? How about the art of eating even? We, as a society, should rethink our priorities.
— I have a soft spot in my heart for both of these men and now that they are debuting a new PBS show, well, I obviously cannot contain my excitement. Anthony Bourdain and Momofuku’s David Chang’s ‘The Mind of a Chef” follows Chang during travel and, of course, what is going on in his head. Chang is a visionary. I cannot wait to set my eyes on Season One.
— Speaking of another man I adore, The New York Times recently asked Jose Andres to show off his library. With more than 1,500 books, there are a few gems: 1825 first edition of Jean Anthelme Brillat-Savarin’s “Physiology of Taste;” (his favorite) and a notebook that belonged to Thomas Jefferson’s chef, Honoré Julien, that dates back to 1795. Reading Andres is always a pleasant experience.
Any interesting food read you would like to share? I’d love to hear from you!