Never mind particular diets for particular outcomes (losing weight, not dying, etc.), I’ve long found it ridiculous that anyone would need to send a set of “food rules” into the world, like those compiled – or collected, rather – by food “guru” Michael Pollan, as if people can’t figure out how to eat by themselves (some great responses by an international group of food scholars below to Pollan’s initial request in the New York Times for food rules they grew up with):
I don’t *dislike* food TV, even though I’ve published things about Jamie Oliver behaving like a rock star, and devoted several years to being one of its critics. In fact, one of the reasons I care about it at all is that I deeply value food and cooking, and I’ve long been curious and intrigued about the seemingly sudden spell (since circa 1990s) it’s managed to cast on popular attention spans.Continue reading “Chef’s Table Season 6: Food Media Fatigue?”
Dealing with teenage disaffection used to be fairly simple. Get drunk, and/or channel Philip Larkin (preferably out loud). If you paid careful attention to the poet’s last verse, everything could even be alright in the end, and nothing would ever be your fault.
How things have changed. Continue reading “Snapchat Dysmorphia (say what now?)”
(No one else can resist a good clickbait heading – why should I?)
You’ve heard about “activated charcoal”, right? It’s fantastic stuff, that apparently absorbs all the rubbish toxins from your gut/liver/blood/spleen while delivering an excellent Instagram opportunity (image swiped from Eater):
There was a short “film” (or ‘single channel video art piece’, as defined by Wikipedia) produced in 1973 by Richard Serra and Carlota Fay Schoolman calledÂ Television Delivers People which made the then-provocative argument that commercial television essentially functioned to deliver people to advertisers, meaning the product of TV is you, rather than whatever slapstick show you happened to be watching:
So post Batali et al scandals, some of the “big” news in the food media world is that France has decided to ban the use of “meat-like terms for vegetarian food“, meaning you can’t call a vegan/vegetarian thing posing as a sausage or burger a “sausage” or a “burger”. Milk, too, will only be called by its name when it comes from a cow (or, presumably some other animal whose milk some of us humans favour, like a goat or a …?), rather than that from an almond, oat, or bloody soya bean, hipsters be damned.
I recently had a short exchange with whomever manages the Twitter account of the acclaimed Noma restaurant in Copenhagen, Denmark (city of my birth, incidentally and completely irrelevantly). It was based on an article I recently read in Eater, which I found to be refreshingly critical of the restaurant that’s been everyone’s darling in the food media world since it nabbed the title of the “World’s Best” in 2010 – and retained it for several years thereafter, unseating the likes of Ferran AdriÃ and Heston Blumenthal, but that’s cool, because the emperor does need a new set of clothes every once in a while. Continue reading “Noma 2.0 and what it means to be “cutting edge””
Aeon recently published an essay about Theodor Adorno, in which the author (who has written a book about him too) claims that the “simple” reading of Adorno’s 1944 critique of theÂ “culture industry” – the Marxist (or Marx-ish) proposition that popular culture is evil because it makes everyone “victims” of “the media” – is misguided. Instead of seeing Adorno as some “snob” who favours “high culture”, the author claims, we should understand his position as protective of the “bad art” that “stands in the way of true freedom”. He goes on to suggest some (to his mind) striking parallels between the culture Adorno despaired about and our own, more than half a century later.
I won’t disavow that as a student some twenty years ago I was taken with the ideas of the Frankfurt School, including the likes of Walter Benjamin, who penned the unfinished The Arcades ProjectÂ as an homage to the charms of Paris before electric street lights destroyed the charms of being able to wander through the gas-lit arcades of the 19th century. Benjamin was (rightfully) beguiled by the idea of Baudelaire’s flÃ¢neur – the figure (generally a man, because those were the creatures who could do so in those days) who had the leisure to wander around a city with no agenda, and just let himself be guided by the whims of a city architecture not designed to compel anyone this way or that (unlike, for example, modern malls or high streets, which “drive” you towards the food court, or the cinema, or the fucken shoe shop by their wily walkways which basically force you to eat at Dros when all you’re trying to do is buy a bag of salad at Pick ‘n Pay on the way home from a delightful weekend in the country). Continue reading “The “culture industry”, then and now”
So there’s a “study” making the rounds claiming to have found evidence of a link between consuming “ultra-processed foods” and developing cancer. It’s not the first time we’ve heard that processed stuff like bacon and pastrami leads to cancer,Â but this one expands the range of “processed” to the more scary “ultra-processed” to include the following (handily summarised by the BBC):
Leaving aside what exactly even are “foods made mostly or entirely from sugar, oils and fats”, it’s an excellent example of the kind of rubbish headlines that lead to the worst outcomes of social media, and of the resulting issue of people being rightly confused about what, or what not, to eat,Â because it’s so beautifully tweetable, but mostly bullshit (scientifically speaking):
The main issue here is fairly simple to explain, but it unfortunately comes with consequences that are less simple to undo with a few words on Twitter. Continue reading ““Ultra-processed” foods and cancer”
I’ve recently confessed my confusion about how to make sense of the case of the homophobic baker who refused to bake a wedding cake for a gay couple (because it’s obviously wrong. Unless it’s not, because one could grudgingly respect an asshole who’s willing to forego money for the sake of sticking to his (wrong) beliefs?). Apart from the philosophical conundrum it presents, I was intrigued by the legal implications of the case, which seemed to rely on whether the (non-existent) cake in question could be considered a work of art, in which case it would magically be protected by the rights to freedom of speech. Or not baking. Whatever floats your homophobic boat. Continue reading “Snail porridge not by Heston: homage or plagiarism?”