Today, it is so easy in this face-paced hectic life style to want everything in an instant. When you want to know the score of the baseball game, just look it up on an app, or if you see a dress in an advertisement just surf the web, order it, and POOF its yours. Unfortunately in America, when it comes to food distribution we expect the same time of instantaneous output. With this price comes consequences. In the previous articles we have read, Michael Pollan of An Omnivore's Dilema talks of the horrendous way that almost 90% of meats goes through line production and the different chemicals that are involved in the process.
Recently, as researches have discovered these horrendous processes, documentaries, books, and articles have come forth, provoking monumental life changes of the way people eat in the 20th century. Good, Clean, Fair, Rhetoric of the Slow-Food Movement- by Stephen Schiedner talks of the monumental change that people have been discovering. Schnieder attempts to bring into light the different levels of our food production process, and encourages people to take "slow-food" into consideration by visiting local meat markets and local farms. A big influence on Schiedner has been Carlo Petrini, who believes food is a network “of men and women, of knowledge, of methods, of environments, of relations”—a network in which all participants are co-producers of cultural and culinary knowledge and traditions (175). Within the new gastronomy,then, food is an expression of various political, economic, cultural, and agricultural networks, all of which demand the serious attention of any would-be gastronome. Understood in this way, “food is the primary defining factor of human identity,” (36). By having this definition, the slow-food movement attempts to distinguish food which is not only healthier and tastier, but what is morally better.
Recently, as researches have discovered these horrendous processes, documentaries, books, and articles have come forth, provoking monumental life changes of the way people eat in the 20th century. Good, Clean, Fair, Rhetoric of the Slow-Food Movement- by Stephen Schiedner talks of the monumental change that people have been discovering. Schnieder attempts to bring into light the different levels of our food production process, and encourages people to take "slow-food" into consideration by visiting local meat markets and local farms. A big influence on Schiedner has been Carlo Petrini, who believes food is a network “of men and women, of knowledge, of methods, of environments, of relations”—a network in which all participants are co-producers of cultural and culinary knowledge and traditions (175). Within the new gastronomy,then, food is an expression of various political, economic, cultural, and agricultural networks, all of which demand the serious attention of any would-be gastronome. Understood in this way, “food is the primary defining factor of human identity,” (36). By having this definition, the slow-food movement attempts to distinguish food which is not only healthier and tastier, but what is morally better.
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