Beginning gently with barbecue comparisons, Pollan lulls readers (practically to sleep) with expectations of garnering knowledge (not bias) throughout his book Cooked. Continuing with the villainization of corn was slightly bombastic, albeit trite and unoriginal - but lines were drawn when bread baked by a machine, in home or otherwise, was enlisted as a daughter of the Industrial Food Revolution. These tools that ensnare us with their impressively speedy results; and heaven knows that if it comes quickly, someone's going to pay the price somehow. Now, we are treated to the horrors of pasteurizing away bacteria. Scientific study means nothing compared to pockets of pop science, where people thrive on fermentation. At least Pollan did not find appeal in 300 year old breadfruit, but even so, I don't believe flash-frozen foods are quite a detriment.
Moreover, its not bacteria vs. processed foods. Perhaps neither are the best option.
Move aside, Luddite Pollan.
My post-Pasteurian world thrives not on bacteria and rabies, but on vaccines and processes that exist to protect - within reason and with balance. But if Pollan wants to give rabies a try, maybe we'll get an interesting book on that experience! Who knows, maybe food tastes different if its all topped with foam.
Quite the bold statement you have made here. I do appreciate how honest and direct you are in this post. When looking at bacteria and processed foods, I think it would definitely be difficult to select one of the options that would be the most beneficial for us today. So, I agree that there could indeed be a better option out there.
ReplyDeleteRabies... nice touch. Also, the only time I have experienced foam on my food was when I had a root beer float. It wasn't all that bad. ;)