The Pleasures Of Eating By Wendell Berry Summary
Ever since I could remember, my family and I has always been struggling to survive‒ for my family mealtime has always been an event. No matter if it is just a small breakfast before starting school or a big feast to celebrate new years, for us, each chance you eat food it is more than just an act of nourishing the body; it became a chance to appreciate the world’s bounty. Starting in the late 1880’s Vietnam became an official colony of France, and after many decades of oppression it left the war torn country to rebuild from scratch. It was not until September 2, 1945 that Vietnam could establish itself as an independent country, luckily the country was infused with not only French traditions but also American influences, which was cultivated
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In the article “The Pleasures of Eating” written by Wendell Berry, he stated that “eating is an agricultural act” although sadly most consumers neglect where their food even come from. Now imagine this, you are out with your significant other, you order a delicious plate of fresh Alaskan salmon. The dish arrives and immediately the aroma overtakes the room as you glance onto the dish the color combination between the pinkness of the salmon and the green that accompanies it, makes a balanced blend of ocean and forest. However, the majority of the salmon sold on the market comes in 50 shade of grey versus the traditional pink salmon, but due the correlation of pinkness being more fresh. It became a necessary that the farmed salmon be pink. Small things like this might seem trivial at first but the more you dig into the food industry the more you come to a realization we have become simply lamb's for the cosmic slaughter. It is the same as a simple bowl of pho, you can create this dish without any fancy ingredients. With the majority of the broth being vegetables that you can grow in the backyard, there is certain gratitude you get when you eat the own foods that you grow yourself. That was the point that Berry wanted to prove and that is what makes this dish so
In the article “The Pleasures of Eating” written by Wendell Berry, he stated that “eating is an agricultural act” although sadly most consumers neglect where their food even come from. Now imagine this, you are out with your significant other, you order a delicious plate of fresh Alaskan salmon. The dish arrives and immediately the aroma overtakes the room as you glance onto the dish the color combination between the pinkness of the salmon and the green that accompanies it, makes a balanced blend of ocean and forest. However, the majority of the salmon sold on the market comes in 50 shade of grey versus the traditional pink salmon, but due the correlation of pinkness being more fresh. It became a necessary that the farmed salmon be pink. Small things like this might seem trivial at first but the more you dig into the food industry the more you come to a realization we have become simply lamb's for the cosmic slaughter. It is the same as a simple bowl of pho, you can create this dish without any fancy ingredients. With the majority of the broth being vegetables that you can grow in the backyard, there is certain gratitude you get when you eat the own foods that you grow yourself. That was the point that Berry wanted to prove and that is what makes this dish so