Saved by Stuart Evans
A Plea for Culinary Modernism
The problem is that “saving” time and labor have become default settings and social imperatives. Rather than wisely judging what labor or time can and ought to be “saved,” our tendency is to buy into the promise indiscriminately.
L. M. Sacasas • Waste Your Time, Your Life May Depend on It
The second idea intertwined with Slow Food is the power of pulling from time-tested cultural innovations. There’s a temptation in activism to propose radically new ideas, as this preserves the utopian possibility of a pristine solution. Petrini recognized, however, that when it came to presenting an appealing alternative to fast food, he would be w
... See moreCal Newport • Slow Productivity: The Lost Art of Accomplishment Without Burnout
Michael Pollan, in his book Cooked, says, “The decline of everyday home cooking doesn’t only damage the health of our bodies and our land but also our families, our communities and our sense of how our eating connects us to the world.” Cooking is fun, freeing, and essential to achieving health and happiness. Unfortunately, we have handed over the a
... See moreMark Hyman • Food
“Ours is a culture based on excess, on overproduction; the result is a steady loss of sharpness in our sensory experience. All the conditions of modern life—its material plenitude, its sheer crowdedness—conjoin to dull our sensory faculties.”
-Susan Sontag, “Against Interpretation”
