This & That

28 Oct

Now fast-food joints litter the eight-lane thoroughfares that rip through most cities and suburbs. If you want a pizza, you reach into the freezer or make a phone call; you get hungry, you pop something in the microwave, pull into the drive-thru, wait on a line. We have become accustomed not to real food but to “convenience,” one of the filthiest of modern catchwords, and to the ill health and waste associated with it… Though cooking is healthier for land and bodies, marketing, habit, social pressures and the false belief that it’s expensive (it isn’t, as I demonstrated in this Review piece Sunday), have all but killed it. To become a healthier, more sustainable population — in every sense of both adjectives — one of the major goals of the foreseeable future must be to encourage a shift from ubiquitous fast food to the all-but-vanished craft of cooking and associated thrift.

Mark Bittman talks about the Slow Food movement in Shared Meals, Shared Knowledge.

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