food

Cook. Savor. Then pass it on!

In case you missed it, we are in the midst of a food revolution.

Thanks to their tireless crusading, chef Jamie Oliver and journalist Michael Pollanamong others, are nudging food back to where it belongs: on our plates.

Slowly – and hopefully surely – the industrialized world is waking up to the aftermath of what Pollan describes as the “collapse of cooking”.

To wit:

  • Supermarkets lined with low-cost “edible food-like substances” i.e. artificial products designed to simulate real food that are high on dubious “nutrient” claims, but lacking in substance. e.g. 99% fat free yogurt that has more sugar per ounce than Coca Cola.
  • Agricultural policies that heavily subsidize corn and soy, the source of most junk food
  • food system that runs counter to human health needs promoting heart disease, obesity, diabetes and cancer
  • A complete disconnect between humans and the food they eat

And now for the good news: the reformation of food has begun!

Can you blame war survivors for wanting strawberries in winter?

Why don’t we like blue tomatoes? Are potato-crisps still enjoyable when they sound like jelly? Why do we eat when we’re not hungry? How did the food you’re eating get on your plate?

Just some of the questions that come up as Marije Vogelzang designs eating around her 8 point philosophy of Senses, Nature, Culture, Technique & Material, Science, Psychology, The Action of Food and Society.

I stumbled on this Dutch “eating designer” recently and have been relishing her work. Breathtakingly delicious. She believes that nature has already designed food perfectly, so she focuses her creativity around the verb of eating – harvesting, cooking, sharing and digesting food