Preserving the cultural value of food

A brief column published in The Independent last month has captured my attention. Philip Hensher sums up the lack of any respect afforded to food items which can now be purchased for such minimal expense and effort. He uses the example of a supermarket chicken which is purchased for about quarter the price that would be required for any producer to ensure good quality. Assuming the reasonably common scenario of a single person household, the chicken gets roasted and one portion of thigh and breast is eaten. The following day the consumer is faced with the cold chicken carcass and a decision. Fashion the remainder into another meal or discard it completely and start fresh with another incredibly cheap purchase from the local supermarket? We’ve all taken that option on many occasions but it really hits home when you see it printed so clearly on the page. “But let’s face it; nine times out of ten, you’ll just chuck the rest away.”

Okay, so evidently something is very wrong with the contemporary western attitude. It appears that we may have lost our ability to appreciate the cultural values of food. Of course, everyone will have a slightly different take on what’s missing but some concepts are sufficiently universal to stand the tests of diversity and time. Here are some of my own ideas reinforced by those of close friends and associates who care plenty about the continuing quality of life on this planet.

Let’s lose the dependence on factory farmed food - Sure it’s cheap but it doesn’t do a whole lot for our souls. We can lighten them by offering some consideration to those captive animals that deserve our respect and sympathy. The best sources of meat are probably still captured from the wild. Venison, seafood, turkey, and quail. Alternatively, captive animals should be reared as close to nature as can be arranged. This suggests free range and organically certified operations without the hormones, chemicals, or artificial temperature controls.

Learn how to get the most from each food item - When you boil it down, waste is simply a matter of ignorance. Food is wasted when we lack the foresight or imagination to put it to good use. Traditional cuisine is the natural antidote to careless waste. Once you immerse yourself in any valuable culinary tradition, there is profound insight into the spiritual and cultural significance of each dish. The value frequently lies in innovation, about defeating the odds and eating well despite the scarcity or inconsistency of resources.

Embrace the genuine emotion surrounding food - It wasn’t so long ago that we lived one day at a time, not sure whether food would be available the following. I’m not suggesting we should embrace a neurotic fear about starving, rather an awe, a sense of uncertainty and wonder. Nowadays we have such complete control and certainty regarding our supplies of food and sustenance. It hasn’t necessarily made us more generous or relaxed in our attitudes. It might be a cliche but many travellers returning from a visit to some dirt poor country will report being stunned or overwhelmed by the levels of generosity and kindness afforded to them. In many instances this will be demonstrated through the simple sharing of meals with a stranger.

Practice restraint and with medical permission, fast occasionally - There is little doubt that the contemporary western diet is leading many individuals toward obesity and a host of related health problems including diabetes, heart disease, and arthritis. One day of liquid fasting each month will usually improve health by cleansing the body and removing accumulated toxins. The real benefit of fasting is its effect on the mind. Some individuals describe a clarifying and purification of thought, enabling them to make better decisions, behave with greater kindness, and to fully appreciate the inherent rhythm and complexity of their lives.