Nice, very nice actually, to be idea of the day in the New York Times blog. The idea, in a nutshell, is that modern food is great, a huge improvement on the last 10,000 years. Not perfect. But reason to go forward, not wallow in nostalgia.
Not exactly revolutionary you might think. Well lots do. I am just relishing the thought of responding to the flood of hostile comments. I love controversy.
Nor is it a new idea of mine. Here’s a link to the original article A Plea for Culinary Modernism: Why We should Love Fast, New, Processed Food which appeared nine years ago!
Back story. Darra Goldstein asked me to write something for the first issue of Gastronomica, the food journal for grownups that was then just a gleam in her eye. And she included it in the lovely volume, The Gastronomica Reader published by the University of California Press which celebrated 10 years of the journal. And from there it went to Utne Reader. And from there to the NYT.
That’s called legs.
For those of you coming from SF Weekly Blogs, welcome. I hope you have a moment to look at the original article. And perhaps even to browse the blog.
For those who would like to see the posts there, here’s the link to John Birdsall’s article, “We Evolved to Eat Processed Food. No, Really.” No really indeed. Rachel