Eat food. Not too much. Mostly plants.
Michael PollanRead
My work has gotten more political over time, but once you start exploring food, you find you're up against economics and politics and psychology and anthropology, all of these different things you have to deal with.
Interpretation
Exploring food reveals its connections to various fields, such as economics, politics, and psychology.
In this quote, Michael Pollan reflects on how the exploration of food transcends mere culinary pursuits and delves into complex interrelationships between different disciplines. He emphasizes that as one investigates food, they inevitably encounter issues tied to economics, politics, psychology, and anthropology, highlighting the multifaceted nature of food and its broader implications in society.
In practice
During a food panel discussion, I cited this quote to illustrate the intertwined nature of culinary arts and social sciences.
Eat food. Not too much. Mostly plants.
You look how much sugar is in a typical supermarket loaf of bread: it's a lot of sugar. It's just become one of those sugar delivery systems in our food economy.
There is nothing wrong with eating sweets, fried foods, pastries, even drinking soda every now and then, but food manufacturers have made eating these formerly expensive and hard-to-make treats so cheap and easy that we're eating them every day.
Meat is a mighty contributor to climate change and other environmental problems. The amount of meat we're eating is one of the leading causes of climate change. It's as important as the kind of car you drive - whether you eat meat a lot or how much meat you eat.
[Government] regulation is an imperfect substitute for the accountability, and trust, built into a market in which food producers meet the gaze of eaters and vice versa.
He showed the words “chocolate cake” to a group of Americans and recorded their word associations. “Guilt” was the top response. If that strikes you as unexceptional, consider the response of French eaters to the same prompt: “celebration.
We eat as sons and daughters, as families, as communities, as generations, as nations, and increasingly as a globe. We can't stop our eating from radiating influence even if we want to.
Fake food -- I mean those patented substances chemically flavored and mechanically bulked out to kill the appetite and deceive the gut -- is unnatural, almost immoral, a bane to good eating and good cooking.
It's still possible to savor the remarkable foods that millennia of human ingenuity have teased from milk. A sip of milk itself or a scoop of ice cream can be a Proustian draft of youth's innocence and energy and possibility, while a morsel of fine cheese is a rich meditation on maturity, the fulfillment of possibility, the way of all flesh.
A complete lack of caution is perhaps one of the true signs of a real gourmet: he has no need for it, being filled as he is with a God-given and intelligently self-cultivated sense of gastronomical freedom.
As a chef I’m not your dietitian or your ethicist, I’m in the pleasure business.
Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.
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