Stantis, Scott. “Of Course There’s Pork.” Birmingham News. Alabama: Birmingham , 2001. Print. Because I consider myself politically-inclined, I suppose what stands out to me most from this week’s lesson is the immense scale and scope of corporate agribusiness’ power in our society. For all of the benefits it has brought, and there seem to be many, to be sure,… Read more »
Food is one of the basic needs of everyone. The problem here is when food becomes so integrated into the industrialized process, people forget to understand the ethics behind what they are doing. While I appreciate how the industrialization process as an important notion in providing for the many, I feel that the process on animals is very inhumane because… Read more »
Consciously or unconsciously, science, like a religion, requires a leap of faith to be allowed to guide our life. In the case of food culture, the public has been blinded by food science; what we really need is the nutrients in the food, not necessarily the real food, which is our current epidemic ideology, called nutritionism. In In Defense of… Read more »
The past couple weeks of our lessons have inspired me to think about how much of our current diet is necessary. I have wondered if we need all the food we are eating and if we do, are we even get enough nutrition from the food in an average American diet. My partner and I currently switched 30% of our… Read more »
When starting this course, I had a rough understanding of the food culture and how it has been changing over the years. After reading Michael Pollan’s In Defense of Food, I quickly realized that we are in the midst of a change that is leaving population of the world more unhealthy and with less nutritional options to choose from. When… Read more »
The industrialization of the world food system evolved the way we produce food on a large scale and has shaped the modern day perception of the Western diet. Since the creation of preservatives we have been able to keep more food on shelves for much longer periods of time, if not indefinitely. The effect of these food preserving chemicals are… Read more »
In analyzing this week’s materials what stands out the most for me is the concept and practice of reductionist science in nutritionism. While I recognize in myself a belief and/or trust in science and it’s processes, I am concerned about the limited nature of reductionist science, or the breaking down into components a whole system whose purpose is not completely… Read more »
The idea of eating healthy is not really about the latest fads, but it is about the foods that we choose to eat. In Week One looked at the past up to the present at different diets and how our health has changed over the years. In Michael Pollan’s book In Defense of Food, one of his arguments is that… Read more »
Food is a requirement for survival, we all need it, and so we eat it. There are those who are very health conscious, and those who simply eat what they can afford. At 27 years old, working two jobs and trying to complete my degree, I buy what I can afford. Sometimes, this means how much money I can spend and… Read more »
“Apparently it’s easier, or at least a lot more profitable, to change a disease of a civilization into a lifestyle than it is to change the way that civilization eats.” Michael Pollan – In Defense Of Food More than anything else the connections between bad food, declining health and corporate profits stands out from our survey of the industrialization of… Read more »