So it’s been all the rage in the food world of late. First, the Oberlin College issue, which had Lena Dunham supporting students who decried that the sushi and bÃ¡nh mÃ¬ served in the student cafeterias were not “authentic”, and therefore an example of “cultural appropriation”.Â
Continue reading ““Cultural Appropriation” Nonsense”
So the Philosophe and I recently found ourselves watching a one-hour doccie about a post-mortem of an obese person (a) because we had already had lunch, and b) because it’s been in the news about being a horrible fat-shaming spectacle, so I knew I needed to watch it to either agree with or be irritated by the Twitterers.
Continue reading “Is (watching) a post-mortem about fat-shaming?”
So I’m in Chicago, primarily to attend the IFT16 (that’s the 2016 conference for the Institute of Food Technologists – you’re welcome), where two of my favourite thinkers were on the bill to deliver keynote addresses:
It’s also my first time in the Windy City, so I of course laid all sorts of other cunning plans to tick off Important Things on my wish-list: dinner at Alinea, Grace (OK, not really in the position to drop $200+ on dinner); failing that, NextÂ (“just” $155); OK fine, I’ll settle forÂ Roister and Frontera Grill. Except neither of the latter are open on a Sunday or Monday, the two days we had to explore the city.
So, my experiences and observations are unfortunately – or fortunately – somewhat more mundane than eating at all the *must-go* places in Chicago (I choose to think of this like the author of Save Room for Pie, which means that there’s always more to look forward to).
Continue reading “Postcard(s) from Chicago”
It’s a misleading title, in a way, because I was driven to write this here and now by a new article/interview with “original” bad boy celebrity chef Anthony Bourdain (though as rightly acknowledged in that conversation, that distinction of Uber bad boy must of course go to Marco Pierre White. After Keith Floyd, that is).
I’m a fan of Bourdain, for the record. (And congratulations to him on turning 60, which is why he is pictured here with his face on a cake having narrowly escaped being punctuated by birthday candles.) But here’s the bit that got me:
In order to write well about food you need to eat well, and you cannot eat well if youâ€™re analyzing the food.
Continue reading “What is expertise?”
Maybe it’s no surprise that it took Michael Moore to rouse me from my blogging slump, because let’s face it, the dude is really irritating. But he’s also a pretty good filmmaker, so I was pleasantly surprised that his latest film was less annoying than I expected it to be.
Continue reading “Thoughts on Where To Invade Next”
First, you bake a red velvet cake in a bowl, which you carve into a brain shape. (See, it’s as easy as learning SnapChat!)
Then you melt a bunch of marshmallows and mix them with a bunch of icing sugar until you can roll them into
grey pink matter. Now cut open your brain and slather on some cream cheese frosting and a lot of worms (because who doesn’t want to eat a worm-infested brain?).
Continue reading “How to make a brain”
If being a “foodie” means enjoying reading about what other people get to eat – often in some of the best restaurants in the world – then I will reluctantly admit to being one. (If it just means being obnoxiously obsessed with food, then no. Definitely not!)
But when such an account begins with the line ‘Last night, I vomited in a great restaurant‘, and goes to on to list a menu of glorious-sounding food punctuated by burps and an ultimate reversal of fortune, then I think I draw the line between pleasure and disgust.
Continue reading “Glorifying gluttony”
I’m preparing to travel to Italy in a week’s time, where I’ll be teaching a course on Food Media for the Masters in Food Culture and Communications at the University of Gastronomic Sciences. Which is really just a way of bragging that soon I’ll be swanning around in this building.
Continue reading “How to Stay Fabulous!”
I guess I should have known that a documentary calledÂ The Search for the Perfect Human Diet (subtitled “The Answer to the Obesity Epidemic”) would end up in a very predictable place. But just see how ground-breaking it sounds!:
The Perfect Human Diet is the unprecedented global exploration for a solution to our epidemic of overweight, obesity and diet-related diseases – the #1 killer in America. This film, by broadcast journalist C.J. Hunt, bypasses current dietary group-think [ding ding!] by exploring modern dietary science, previous historical findings, ancestral native diets and the emerging field of human dietary evolution – revealing for the first time, the authentic human diet. Film audiences finally can see what our species truly needs for optimal health and are given a practical template based on scientific facts.
Am I right? If only this synopsis wasn’t actually written by … C.J. Hunt.
Continue reading “The Perfect Human Diet”
“When I see a picture of someone who’s really hugely fat,” Nigella Lawson once told a talk-show host, “I don’t think ‘how hideous’. I think how delicious it must have been to get there”.
Not so Katie Hopkins, who earlier this year embarked on her very own ridiculous “Fat Story“. The conceit*: put on 3-4 stone (that’s about 25 kg) and lose it again to show how easy it is – or rather, that all fat people need is a kick up the arse.
If you haven’t heard of her,Â this is all you need: she calls herself the biggest bitch in Britain, and was apparently ranked the second most loathed person in the world, after Vladimir Putin. Perfect person for the job, right?
Continue reading “No, actually don’t try this at home”