Food, history, international affairs, philosophy served up in a style well known and loved —

History is Now

These days, as I bump into the limits of my debating skills and taste my failure at being, well, more convincing, I cannot help but think of my time in the kitchen. It is something I would recommend anyone, anyway: trying to dominate nature and all its elements. Alchemy, perhaps, but not to live an eternal life, but a human one. I used to call cooking the oldest art, and while my choice of the A-word was undoubtedly based on provocation value, I still believe there is a sense in which cooking is a step humankind took in definitive departure from the animal kingdom. Instincts! Pure utility! Who cares? At some point we decided we would artfully make our lives more pleasurable, and eventful, by combining foods and processing them by preference, by choice.

But before I let myself be dragged into an argumentative soup about concepts and percepts, about…

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