Appreciating Food Category Explained:

Flavors, kitchen gatherings, smells, tastes, spices, blends, warmth, family slowth… food.

I have chosen articles for this section from writers who agree with me, such as:

”Imagine that McDonald’s restaurants, the world’s largest retailer of hamburgers, were redesigned to honor labor and production as well as merchandising and speed. What would it look like? Imagine that they baked their own buns on the spot. How much better it would smell! Imagine machines making ketchup, mashing tomatoes, and spouting steam.”

Stumpf, Bill. The Ice Palace That Melted Away
New York: 1998
ISBN 0375402217

Pages 17, 35 and 45

Imagine that McDonald’s restaurants, the world’s largest retailer of hamburgers, were redesigned to honor labor and production as well as merchandising and speed. What would it look like? Imagine that they baked their own buns on the spot. How much better it would smell! Imagine machines making ketchup, mashing tomatoes, and spouting steam. Or machines grinding meat and pressing it into burgers. Perhaps the economies of scale necessary for McDonald’s to sell us their food so cheaply would preclude a bakery in every franchise. But what would happen if we could witness the activity and energy of the staff making our meals—in the heart of the restaurant in full view of you and me.

Just Say No to Gadgets and Gizmos, An Easy Guide to Reclaiming Our Humanity and Simple Ways
By Ken Ringle, Washington Post Staff Writer
Sunday, December 29, 2002

Page F01

If you feel that high-tech has turned our holidays into the direst of wolves, snarling with electronic toys, staring like digital cameras and rapacious as a DVD burner, Nicols Fox wants us to know there's a way to transform them into a cuddly puppy.

Next year, just say no to an electronic Christmas, she says, and you can reclaim our collective humanity. She says this in her new book, "Against the Machine," which is subtitled "The Hidden Luddite Tradition in Literature, Art and Individual Lives."

Donald b. Kraybill, The Riddle of Amish Culture
The John Hopkins University Press, 2001
ISBN 080186772

Page 19

The technological age has brought the World Wide Web and high-speed travel, multiplying the number of possible ties individuals might have around the globe. But in other ways modernization is also a process of separation that pulls things apart and partitions whole systems - psychological, social, and organizational—into smaller parts in the name of efficiency.

Many of the social bonds of modern life are abstract, rational, complex, and detached from a particular social context. The fragmentation of modern life is often experienced on the personal level as alienation when ties with meaning, work, and place evaporate.

Callicot, Baird, J.  Earth’s Insights: A Survey of Ecological Ethics from the Mediterranean Basin to the Australian Outback.
California: 1994
ISBN 0520085590

Page 70

Imagine cooking a stew. The Western concept of order is like preparing it from a recipe. A certain Stew-universal or Form—let’s say Hungarian goulash calls for such and such ingredients, in measured proportions, cooked at a set temperature, for just so long. One draws up a grocery list and goes to the supermarket and buys the ingredients. Finally, one assembles the ingredients according to the specifications of the recipe.

Pacific Miracles
Editorial New York Times
April 21, 2007

The trouble with modernity is how efficiently it obliterates the troves of age-old knowledge otherwise known as wisdom. The good news from Palau, a Pacific island nation near the Philippines, is that some wise old ways have reasserted themselves to the great benefit of that tiny republic’s fish and reefs, and the people who depend on them.

Under an ancient system of laws known throughout the South Pacific as tabu or kapu, rulers would forbid fishing in certain areas to let them recover from overuse. Their decisions relied on deep knowledge of seasons and of the habits of fish and plants, and were strictly obeyed by islanders, who understood that depletion of fisheries meant death.

Quick - hit the ‘breaks’ In a mad-dash 24/7 world, a few people are resisting the rush, moving slowly amid the rat race By Marilyn Gardner
from the July 06, 2004 edition

Life-changing experiences take many forms. For Carl Honoré, a Canadian journalist, the moment of truth came when he read an article about “One-Minute Bedtime Stories.” Weary of nightly struggles with his 2-year-old son, who loved long stories told slowly, his heart leapt. At last! A way to shave precious minutes off parental bedtime duty!

But reason quickly prevailed. Honoré realized that his whole life was “an exercise in hurry.” He had become “Scrooge with a stopwatch, obsessed with saving every last scrap of time, a minute here, a few seconds there.” There must be a better way to live, he reasoned. But how?

Carl Honoré, In Praise of Slowness: How a Worldwide Movement is Challenging the Cult of Speed
New York, 2004
ISBN 006054578X

Page 21

Survival was one incentive for measuring time. Ancient civilizations used calendars to work out when to plant and harvest crops. Right from the start, though, timekeeping proved to be a double-edged sword. On the upside, scheduling can make anyone, from peasant farmer to software engineer, more efficient. Yet as soon as we start to parcel up time, the tables turn, and time takes over.

Kitchen Stories Movie Review:

Kitchen Stories is a quirky Norse/Swedish co-production that functions equally effectively as a critique of common sociological methods of observation, a male bonding movie, and a satire of certain aspects of the countries where it transpires.

The film, which takes place during the 1950s, introduces a Swedish scientist, Folke (Tomas Norström), who travels to Norway to observe how a volunteer, Isak (Joachim Calmeyer), functions in his kitchen.

Marks, Alexandra, “How drinking harms on-the-job efficiency.”
Christian Science Monitor

12/23/98, Vol. 91 Issue 20

NEW YORK….For the first time, researchers have documented that it is these social drinkers - not the hard-core alcoholics or problem drinkers - who are responsible for most of the estimated $67 billion worth of lost productivity that’s attributed each year to alcohol-related problems. The implications are expected to transform corporate drinking policies across the country. Most now focus strictly on people with serious alcohol problems.

As a result of this study, researchers say, they should start educating every worker about the negative “stealth effects” of even low levels of drinking at work, and any heavy drinking off the job.

Baudelaire, 1869:  Be You Drunken!

One must always be drunk. That’s all there is to it; that’s the only solution. In order not to feel the horrible burden of Time breaking your shoulders and bowing your head to the ground, you must be drunken without respite.

But; with what? With wine, poetry or virtue, as you will. Be you drunken.

And if sometimes you awake, on the steps of a palace in the green herbage of a ditch or in the dreary solitude of your room, then ask the wind, the waves, the stars, the birds the clocks, ask everything that runs, that moans that moves on wheels, everything that sings and speaks—ask them what is the time of day;

Vienne, Veronique. The Art of Doing Nothing
New York: 1998
ISBN 0609600745

Page 73

Learn to hold your liquor—literally.

How you hold a glass of wine can make the difference between staying sober and getting buzzed. Borrow a couple of tricks from wine-tasting pros and you’ll never have to call a cab to go home and apologize to your host the next day.