The Foodie Generation Reply

Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.  ~Voltaire

We think fast food is equivalent to pornography, nutritionally speaking. ~Steve Elbert

Sex is good, but not as good as fresh, sweet corn. ~Garrison Keillor

A lot of cooks are thinking up inventive ways to use the leftover turkey and cranberry sauce from Thanksgiving. When I was young, my family and I used to just make sandwiches and lots of Mexican dishes such as tacos and enchiladas (a necessity living near the Mexican border and sharing Mexican cooking culture). Now we have more sophisticated concoctions such as turkey, brie and apple sandwiches and stuffing-filled mushrooms. Listen to a CBS News Report about this phenomenon:

Foodie Generation CBS News Script

This phenomenon is changing our society for the better. Do we owe this to the French who have preserved their way of eating and the culture which has passed down from generation to generation? When France Gastronomy was declared part of the world’s “intangible” heritage by UNESCO (United Nations Educational, Scientific and Cultural Organization) along with Mexico’s traditional cuisine, it recognized French eating culture as a world treasure to protect as much as the Taj Mahal. These eating values are  essential to building a solid social foundation and seem to be spreading the world over. Maybe this is the antidote to fast food? I have found 9 reasons to preserve this gastronomic heritage:

  1. Cultural transmission
  2. Nutritional benefits with a balanced diet (especially when we eat “local” foods)
  3. A continuing source of pleasure as we experiment with new tastes and flavors
  4. The sharing of social and family values
  5. The sense of sharing (preparing a dish with love and receiving thanks is the best compensation)
  6. Exchanging ideas and opinions at the dinner table and teaching children how to defend themselves
  7. Learning good manners (no we don’t eat everything with our hands and we don’t blow our noses at the table)
  8. Perfecting new cooking techniques and experimenting with different ethnic recipes (learning new cultures)
  9. Protecting traditional fruits and vegetables and local farmers

According to an e-mail from the UNESCO Paris press office, one of the reasons French Gastronomy was chosen was because of “the choice of good products, mainly rural, the assembling of dishes and wines, the decoration of the table and the gestures of smelling and tasting what has been served on the table”…everything which is taught on cooking shows throughout the world today. Maybe that’s the essence of the “Foodie Generation” which has overtaken the ‘Y’ millennials.

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