In a Praise of Food
Genre: summary/response
ENG 101
“In a praise of Fast Food” is an article written by Rachel Laudan from the book “The Gastronomica Reader.” Laudan grew up on an English farm she studied math, physics, chemistry then a degree in geology. She published several books and lots of articles. At the University of Hawaii, she found the way to bring her passion for gastronomy. She discovered the most amazing food culture she had encounter. All her ideas were pulled up together in 1996 in a book call “The Food of Paradise: exploring Hawaii’s culinary Heritage.” a book that explored how three diasporas had combined to create local food, the grass-roots cuisine of Hawaii.
In “In a praise of Fast Food,” Laudan reports the disaster of modern, fast and process foods. Laudan states that at least, it is the message by newspapers, magazines and in cookbooks. Lauden explained her own experience on culinary art where according to the article her culinary style, like so many people was created by those who scorned industrialized food or culinary Luddites.
In the article Laudan explained that for our ancestors, natural food was something nasty, in other words natural food was always bad for them. To make food taste better than natural food, our ancestors, created sweet oranges and juicy apples and non- bitter legumes, also they used to dry their meats and some fruits, and smoked their fish and fermented their dairy products. Moreover, eating fresh was regarded with suspicion verging of horror, only the poor people used to do that.
Laudan mentioned that country food was better than dwellers in the city, she explained that people that worked their lands were independent pleasured to baked their own bread and salting their own pig for example. Poor people were burdened for high taxes and were treated as slaves. Furthermore, these types of people were treated as slaves and subsisted on what was left over. Laudan explained couple of the inventions in the 20th century as
ENG 101
“In a praise of Fast Food” is an article written by Rachel Laudan from the book “The Gastronomica Reader.” Laudan grew up on an English farm she studied math, physics, chemistry then a degree in geology. She published several books and lots of articles. At the University of Hawaii, she found the way to bring her passion for gastronomy. She discovered the most amazing food culture she had encounter. All her ideas were pulled up together in 1996 in a book call “The Food of Paradise: exploring Hawaii’s culinary Heritage.” a book that explored how three diasporas had combined to create local food, the grass-roots cuisine of Hawaii.
In “In a praise of Fast Food,” Laudan reports the disaster of modern, fast and process foods. Laudan states that at least, it is the message by newspapers, magazines and in cookbooks. Lauden explained her own experience on culinary art where according to the article her culinary style, like so many people was created by those who scorned industrialized food or culinary Luddites.
In the article Laudan explained that for our ancestors, natural food was something nasty, in other words natural food was always bad for them. To make food taste better than natural food, our ancestors, created sweet oranges and juicy apples and non- bitter legumes, also they used to dry their meats and some fruits, and smoked their fish and fermented their dairy products. Moreover, eating fresh was regarded with suspicion verging of horror, only the poor people used to do that.
Laudan mentioned that country food was better than dwellers in the city, she explained that people that worked their lands were independent pleasured to baked their own bread and salting their own pig for example. Poor people were burdened for high taxes and were treated as slaves. Furthermore, these types of people were treated as slaves and subsisted on what was left over. Laudan explained couple of the inventions in the 20th century as