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Then he would only have meals when he wanted to, purely for pleasure: he would be completely delivered from the bodily responsibility to consume food.
Another friend wishes for a magic food that could be eaten all the time, in satiating quantities, in different flavors, that would require exactly as many calories to chew and digest as it contained. This is the rumor about celery—that it has just as many calories as must be burned to process it. Then she would not have to monitor what she ate; then she could eat as large a quantity of food as she wanted, to gratify any hint of hunger, without it being incorporated into her body as weight. In forensic television like House and CSI , we see first the sick patient in the hospital bed, or the expired corpse on the slab, diagnosed by the team; then a computer graphic of the insides of the stomach or heart wall or liver in churning color; then the modifications to show the new pathological state: ugly, green-infested, bacteria pinging like lottery balls.
We want, ourselves, never to approach that bad state. Never to be corroded. At such times, we really do want our insides to look beautiful. We have somehow seen our own healthy stomachs, hearts, or livers, and feel a longing for them, as we learn what has gone wrong for some fictional person. Food fears : When a third friend is about to eat a food that has fat, especially meat fats or hydrogenated oils, he imagines the interior arteries of his heart becoming clogged with a yellow-white substance, like margarine or petroleum jelly.
When he eats calories or fats, he imagines individual particles entering shrunken fat cells in his belly and sees them stretch and become oblong. When he eats meat, he imagines it passing through his colon with a rough texture that scrapes the walls, roughening them, to make them susceptible to cancer.
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He conceives an evil superfat, beyond palm oil, soybean oil, and trans-fatty acidic frying oil, that can spread from food into every cell, hardening the arteries, clotting as plaque, making him obese. Nothing fails to be incorporated.
An Analysis of Whole Foods Market Essay
It is as if the somatic record registered all the adulterations and processes of our foods even more than the ingredients. Perhaps, too, the type of labor that went into them—even the intention with which that labor was done. Healthy taste : Taste is conditioned by ideas. Sweet, salt, sour, and bitter are said to be physiological universals.
Subsequently taste is conditioned by will and effort. The savors of coffee, bitter chocolate, wine, beer, anchovies, brine, sharp cheeses, Brussels sprouts, all have to be learned with intellectual and physiological effort—for some people with more difficulty, for others less. The taste of health is one of these. Taste also becomes a product of comparison and decision. At a highway rest stop, I wanted a hamburger, but I bought a turkey sandwich. The roll was cardboardy, the turkey metallic, the lettuce white; but underneath it all, because of the self-denial and the act of choice, it had a peculiar flavor—it tasted healthy.
The Jetsons : When George and Judy Jetson wanted to make a meal, they entered the kitchen, reached under the counter, and pulled out a little pellet, a pill. They put the pellet in the food oven, closed the door, opened it again, and now it was a steak. The pellet always became some very basic food—a plump turkey, a bowl of mashed potatoes, or an ice cream sundae with a maraschino cherry on top, for Elroy.
Something unmarked; something common. And something whole. This vision of an ideal food future managed to get our real food future wrong in exactly the right ways. We have experienced a bifurcation of food along Jetsonian lines. The Jetsons had a pellet. Now we eat the pellet.
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We call it a PowerBar or a multivitamin pill. We have constituent foods, fundamentally. On the other hand, we have provenance foods: foods with names and locales, that passed through particular hands to take their current forms, and carry something of their geographic and personal attachments with them anywhere they go. Instead, Vermont organic fingerling potatoes with Sardinian olive oil, and a free-range grain-fed turkey raised cruelty-free. Food with origins, and sourced foods that carry with them a certain way of life and experience.
Perhaps you even imagine what goes on in the consciousness of the animals in the lands where the turkeys range free. Gourmet vs. The gourmet of past decades wed himself to a single place: Western Europe, and more particularly France. He learned to cook a single alien cuisine, French, and his time and attention went toward two basic activities, cooking and importing.
Whole Foods Market Strategic Analysis Essay - Words
He cooked a limited palette of dishes and learned a set sequence of techniques. Julia Child exemplified the old gourmet. The foodie differs in having the whole world at his fingertips. There is no one other region. There is the globe. The foodie wades out and swims in possibility. And then, surprisingly, many a foodie will deliberately restrict his range.
He begins to set rules or laws for himself that make the quest for food harder and the thinking more complex. A foodieism even exists of carnivorousness, or disgust: eating body parts that have become disreputable or rejected. The rules or laws of his restrictions may be contradictory, operating in different food spheres, yet the true foodie can keep several going simultaneously, or slip from one regime to another.
Not everyone undertakes the path of restriction, or follows it rigorously, but enough do, and the trait is essential. The gourmet was always close to the snob.
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He wanted to be an aristocrat and identified with tradition. The foodie comes after the eradication of tradition. He is not like an aristocrat, but like someone who has stumbled into obscene wealth by what seems to him happenstance— as, judging globally, any of us in the rich countries has stumbled into wealth by the luck of where we live, and into food-wealth by our system of cheap overabundance and our access to all the migrant cuisines that shelter in America and Europe. Foodieism is a natural hobby for first-world professionals, ostensibly taking up the world, but referring back to the perfection of the enriched, corporeal self.
It would be dishonest to suggest that we have not had critiques of the new food order. They come in two forms, and can represent a kind of fraternal warfare. Second, standing against them, the chef-, kitsch-, or ethnic-food worshipping gourmands occasionally strike back. They accuse the nature-lovers of tampering with pleasure, acting like killjoys, or speaking condescendingly from a position of wealth from which the gourmands also speak, but never mind.
His strategy in his book The Gospel of Food is to let nutrition scientists contradict each other in such a way as to create a chaos of knowledge. In this chaos, the best solution for eaters—until better information is available—may be to eat what you most enjoy, which, for Glassner, happens to be expensive Southern California restaurants in the contemporary foodie mode.
It takes its great moral gravity from the orientation with which Pollan starts: that of the public good, the good of the environment, even the interests of animals. The consequence of reliance on a single crop and the necessary introduction of artificial fertilizers has been land damage.