Whose Job is it, Anyway? (1/26)

I believe that food should knock your socks off.  Food should make you sit back and think, “Wow, that’s good.”  Food does not have too look good, although presentation and style does help to encourage one to lift that first forkful to one’s tentative or eager mouth.  It should be extraordinary enough to make one want to know more about what one putting in one’s body; how one is fueling the thing that holds one’s very consciousness.  It should allow one to feel and taste every flavor and combinations of flavor that lie within.  And, most of all, it should be able to floor one in a few bites, not a second and third helping.

The phrase, “It’s all going to the same place” is like unsweetened chocolate.  The first taste that meets one’s tongue is the expected creamy richness of my personal favorite food.  Just as, at first glance, this statement seems perfectly correct.  Just as long as what someone is eating has the minerals, carbohydrates, sugars, and calories that a homo sapien seens, it’s good enough, right?  But at a second thought, a lingering moment, one realizes how saddening it truly is, and tastes that bitter cocoa tang that longs for milk and sugar.  Shouldn’t we appreciate what we are eating?  The blatant disregard for the work that a human or machine put into making our food simply goes out the window.  Only food that is good… really good, can make us sit back and think.

I have always been envious of those humans in the cheesy vampire books and shows that I hate with a passion.  Those lucky humans who somehow or another got access to all of the magical vampire blood or venom they want.  In most cases, the blood or venom causes super-heightened senses.  The characters often describe being able to taste every ingredient in whatever food they are eating, and being able to feel the animal or plant that produced that food.  Wouldn’t it be wonderful to be able to experience everything that went into what one eats, just by taking a bite?  Unfortunately, I am unable to do this, and I do not know anyone who does.  I believe that food should at least give you a sneak-peak into that magical ability that is just out of my grasp.  If food can do that or at least make one think and want to know about where one’s food comes from, it is doing its job.

Is accessibility to bad food what is causing the obesity epidemic in the United States?  Sure.  If Americans have learned to think of food that one eats when one feels hungry, no wonder they eat in their cars and in their offices, multitasking, every day.  Their food simply is not good enough to distract them from their busy, busy lives.  Americans find what ever food is easiest to get to in some allotted amount of time they have to eat.  Then, they eat more than they should of what they shouldn’t be eating at all.  Maybe food and people both aren’t doing their jobs.

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One Response to Whose Job is it, Anyway? (1/26)

  1. Mr. Sturdy Knight says:

    The vampire metaphor you use is really evocative. I have always been jealous of the elite gastronomists who claim to be able to detect even the slightest amount of an unusual spice in a dish, or the super-tasters who have such abnormally high taste bud density. Do you think that if everyone suddenly developed a keener sense of taste, that our food culture would change for the better?

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