Tag Archives: Foodies

Pollan Up To His Old Fallacies

pollan-cooking

The rationalizations of Michael Pollan were explored on this site some time ago here. Sadly, he has not progressed or phased out his old fallacies. They have just been repackaged. Pollan is like religions: he would scarcely be as popular or be able to earn a living were it not for promoting meat eating.

Now he’s back with a series on Netflix that I cannot be bothered watching. For this reason, I repost this takedown by Robert Grillo, guest blogger over at Vegan Place. Here it is:

Putting Out Michael Pollan’s Fire
Robert Grillo

Last night I watched “Fire,” the first episode of Michael Pollan’s Netflix mini-series Cooked based on his book by the same name. • • •

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Hard to Swallow – B. R. Myers

The gourmet’s ongoing failure to think in moral terms

For centuries civilized society took a dim view of food lovers, calling them “gourmands” and “gluttons” and placing them on a moral par with lechers. They were even assigned their own place in hell, and I don’t mean a table near the kitchen: They were to be force-fed for eternity. Not until halfway through the Industrial Revolution did the word gourmet come into use. Those who have since applied it to themselves have done a fine job of converting the world’s scorn to respect. The pleasures of the oral cavity (though we must say “palate” instead) are now widely regarded as more important, more intrinsically moral, and a more vital part of civilized tradition than any other pleasures. • • •

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The Moral Crusade Against Foodies – B. R. Myers

Gluttony dressed up as foodie-ism is still gluttony.

We have all dined with him in restaurants: the host who insists on calling his special friend out of the kitchen for some awkward small talk. The publishing industry also wants us to meet a few chefs, only these are in no hurry to get back to work. Anthony Bourdain’s new book, his 10th, is Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook. In it he announces, in his trademark thuggish style, that “it is now time to make the idea of not cooking ‘un-cool’—and, in the harshest possible way short of physical brutality, drive that message home.” Having finished the book, I think I’d rather have absorbed a few punches and had the rest of the evening to myself. • • •

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Vegetarian/Vegan Starter PDFs

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