My family subscribes to Time magazine and I noticed that the most recent Time article’s front page story “How to Eat Now” is relevant to what we have discussed in class. Although this article does not discuss the healthfulness of eating animals versus eating vegetarian food, it mentions that home-cooked meals are much more healthy than food that is pre-cooked, processed, or ordered at restaurants. The article notes that the more connected we are to the origins of the food we eat, the better it is for our health. I think Foer would agree with this article, especially when it stated that:
“We have allowed others to feed us, rather than taking charge of feeding ourselves. For the sake of our health, our well-being, our palates and the environment, that has to change” (52).
By feeding ourselves, we are becoming more connected with the food we eat and in control of what we put into our bodies. The more aware we are of what we eat, the healthier we will be.
References:
Bittman, Mark. “How to Eat Now.” Time 20 Oct. 2014: 48-54. Print.
Thanks for sharing this, Sonia. Mark Bittman, food writer for the NYT, has been a big proponent of “real” food and home cooking. His views are similar to Michael Pollan’s (author of a really interesting book called The Omnivore’s Dilemma), whose mantra is Eat food, not too much, mostly plants. (And by food he means stuff that is not processed.) Bittman has also received criticism for his views–of course from the animal and big agriculture people, but also from others who think his advocacy of home-cooked meals is unrealistic for busy families and makes women in particular feel guilty. Bittman’s reply (which you probably get some version of in the above article) is that cooking real food is not only more healthy but also more economical (in the long run–e.g., it keeps health-care costs down) and doesn’t have to mean spending hours in the kitchen.
I’m a really big fan of Time Magazine, and this is why. It is easy to forget amidst food budgets and other life constraints that the really important thing about food beyond where it comes from is how it is prepared. Part of what makes me miss a home-cooked meal so much while I’m away isn’t the “home” part, but rather the “cooked” part, because for once I’m truly in control of every step of consumption – buying, cooking, and eating the food. While at school especially, you aren’t in a good position to have control over where your food comes from, let alone how it is cooked.
Nice post!