Quotulatiousness

April 16, 2017

The tale of unsalted butter in French cuisine

Filed under: Bureaucracy, Business, Food, France, History — Tags: , , , — Nicholas @ 05:00

At his new blog, Splendid Isolation, Kim du Toit explains the historical roots of a French culinary oddity:

One of the quirks of French cuisine is that most often the butter is unsalted, and at a French dinner table you will usually find a tiny cruet of salt with a microscopic spoon inside, so that you can salt your butter (or not) according to taste. To someone like myself, accustomed only to salted butter, this seemed like an affectation, but it wasn’t that at all: it was the result of taxation, and this is one of the things changed forever by Napoleon’s administrative reforms.

One of the best parts of our U.S. Constitution is the “interstate commerce” clause, which forbids states from levying taxes on goods and services passing from one state to another, and through another in transit. This was not the case in pre-Napoleonic France. Goods manufactured in, say, Gascony or Provence would pass through a series of customs posts en route to Paris, and at each point the various localities would levy excise taxes on the goods, driving up the final price at its eventual destination.

Which brings us to salt. French salt, you see, was produced mainly on the Atlantic coastline, and was a major “export” of Brittany to the rest of France. Butter, of course, was produced universally — in and outside Paris and ditto for every major city — but the salt for the butter came almost exclusively from Brittany, and having been taxed multiple times by the time it reached points east like Paris or Lyons, it was expensive. So the cuisine and eating habits in those parts developed without the use of salt — or, if salt was requested, at an added cost. It’s why, to this day, many French recipes use unsalted butter as an ingredient. (In contrast, butter for local consumption in western France was [and still is] almost always salted, because salt was dirt cheap there.)

Napoleon’s reforms did away with all that; he saw to it that the douane locale checkpoints and toll booths along the main roads were abolished (causing salt prices in eastern France to plummet and become a mainstay of French cuisine at last). And when the towns and villages protested about the loss of tax revenue, Napoleon made up the shortfall with “federal” funds out of the national treasury.

Of course, the French treasury had in the meantime been emptied out by, amongst other things, the statist welfare policies of the Revolutionary government (stop me if this is starting to sound familiar). Which is why, to raise money, Napoleon invaded wealthy northern Italy and western Germany (as it is now), pillaged their rich cities’ treasuries and garnered revenue from the wealthy aristocracy, who paid bribes to avoid having their palaces sacked and their wealth confiscated.

April 15, 2017

QotD: “Healthy” food choices

Filed under: Britain, Business, Food, Health, Quotations — Tags: , — Nicholas @ 01:00

Whenever I find myself choosing my next meal I always like to look out for the sign that says “healthy option.” In this age of variety and abundance it can often be hugely difficult making up your mind as to what to eat next. “Healthy option” makes things so much easier. It tells me: “Avoid like the plague.”

Good news, then, for takeaway customers in Rochdale, Greater Manchester. No fewer than six local fish and chip shops have taken on board the advice of their local council’s Healthier Choices Manager and introduced special, non-greasy, low-fat menu options. So now when customers find themselves torn between the battered sausage, the chicken nuggets and the “rock salmon” at least they can be sure of what they don’t want: that insipid-looking fillet of steamed cod on a bed of salad, with so few chips they barely even qualify as a garnish.

“It’s too early to say if steamed fish will be a hit,” says an article on the council’s website. And I’ll bet when they know the answer they won’t tell us. That’s because this well-meaning scheme is doomed to flop like a wet kipper. Of course it is. No one in their right mind goes to a takeaway as part of a calorie controlled diet. You do it when you fancy a treat.

And the reason it’s a treat is precisely because that food is so deliciously greasy. As the late Clarissa Dickson-Wright, the generously girthed cook from TV’s Two Fat Ladies, once explained to me, fry-ups, sizzling bacon, battered fish, and so on will always taste nicer than the “healthy option” because fat is a great carrier of flavour.

Clarissa (who was as big an expert on the science of food as she was on cooking and eating it) remained, to the end, a great defender of butter, cream and full-fat milk. She claimed they were much better for you than most of the supposedly healthy, low-fat alternatives. And it turns out she was right. Recent studies have shown that it’s the “trans-fats” in artificial health products like margarine that are the killer, not natural animal fats you find in butter.

What’s more, the evidence increasingly suggests, that it’s sugar not fat which is most responsible for our supposed obesity epidemic. So by trying to stop customers eating fried fish in Rochdale, the council is barking up the wrong tree. It’s the cafes pushing sweet cakes and doughnuts they should be investigating.

James Delingpole, “I prefer my cod in batter, thanks very much”, James Delingpole, 2015-08-15.

April 9, 2017

The Internet-of-Things wants to invade your kitchen

Filed under: Business, Food, Technology — Tags: — Nicholas @ 04:00

Megan McArdle on the good and bad (mostly bad, IMO) of adding extra layers of technological sophistication to your kitchen appliances. If someone hasn’t already offered a hand-blender, can-opener, or soup tureen with Wi-Fi and/or Bluetooth built-in, just wait a bit … it’s bound to happen.

I don’t think of myself as having Luddite tendencies, but I confess that when I see refrigerators with screens set into their doors, my first thought is: “Why?”

No, don’t tell me that you can stream music or look inside the refrigerator. I already have technology for that — respectively, my Amazon Echo and this app called “opening the door.” Neither costs the thousands of extra dollars I would have to pay to get my hands on a Samsung Family Hub Refrigerator. And if my music streamer breaks, I can replace it without calling an appliance repair company and spending a fortune on parts.

I have similar sensations about many of the technologies on offer in today’s appliances. Every major appliance manufacturer seems to be looking for a way to stick wi-fi into their products, for example. And I confess, I have occasionally fantasized about starting a pie cooking in my oven, sauntering to the other side of my 5,400-square-foot home for a dip in the pool, and being able to use my phone to turn down the heat on the pie after 10 minutes. Alas, in the trim 1,700-square-foot rowhouse I actually live in, I am never far enough from my kitchen to actually justify resorting to my smartphone rather than my feet.

We are at a curious moment in cooking technology. The last decade or so has probably introduced more technology potential into the kitchen than any previous decade except the 1930s. Sous vide, electric pressure cookers, fuzzy logic rice machines, induction cooktops, food processors that also cook, wi-fi controls, web connections … these things are now common enough for ordinary cooking enthusiasts to have at least heard of them, if not tried them. It is an era of enormous potential. And yet, that potential is frequently not realized, because we can’t actually figure out what to do with all our new toys.

Don’t get me wrong: I’m not saying that all of this new technology is useless. Far from it! I am an enthusiast for many of them. And yet, almost all these whiz-bang technologies fall prey, to some extent, to one of two problems. Either they are not actually very useful, or they are so spectacularly revolutionary that the average home cook can’t figure out what to do with them.

And this doesn’t even dip in to the awesomely terrible security issues of so many Internet-of-Things devices, creating new, wide vistas for Ransomware scumbags…

April 2, 2017

QotD: Gluttony and nutrition

Filed under: Food, Health, Quotations — Tags: , , — Nicholas @ 01:00

… in what kind of culinary culture could a product advertise itself, apparently with success, as a Whopper? The answer, of course, is crude and childish. We are almost back to the stage of some of the Stone Age tribes of New Guinea, who, at a feast, eat so much pig meat that they die of acute protein poisoning afterward. Except that we do not have their excuse of living in conditions of food insecurity in which the possibility of feast is very uncommon. Increasingly in our supermarkets it is difficult to find small portions of anything, which is a paradox because more and more of us are living alone and therefore need small portions. But once you have bought more than you need it is tempting to eat it because not to do so seems a waste, though in fact it is just as wasteful, and bad for your health to boot, to eat more than you need or even want as it is to throw it away. We need more self-control in matters of food consumption than ever before, unfortunately just as self-control has been derided as an inherently oppressive or even ridiculous notion.

Not long ago I read a book by Dr. Robert Lustig about the evils of sugar. It was abominably written but came, persuasively enough, to the conclusion that John Yudkin, a professor of nutritional science, came to 40 years ago or more: namely that sugar was the root of all evil (Yudkin’s famous, but also neglected, book had the splendid title Pure, White and Deadly).

Lustig blamed the food companies and government farming subsidies for the epidemic of type 2 diabetes (they are, of course, guilty as charged), but never the people themselves. This is because it is nowadays regarded as proper to blame only the rich and powerful for anything and never “ordinary” people, including the fat: Though where the sins of the rich and powerful come from then becomes a little mysterious unless it is assumed that they are a caste biologically apart from the rest of humanity. However, Lustig does relate the story of a young mother who gave her child a gallon of orange juice a day, with the natural result that the child soon came to resemble a prize pig at Blandings Castle. To explain her strange child-rearing practices the mother told Lustig that the government said that orange juice was good for children, from which she concluded that the more the better. Against stupidity the gods themselves, let alone mere government public health departments, struggle in vain, though in extenuation it must be entered that Linus Pauling, one of the few men ever to win two Nobel Prizes, believed more or less the same thing, and that heroic doses of vitamin C were the path if not quite to immortality, at least to much increased longevity. (I don’t want to sound like an American liberal, but honesty compels me to admit that it will now be very difficult for the fat boy raised on orange juice ever to lose weight, and I doubt that he will ever be slender.)

Theodore Dalrymple, “Gluttons for Punishment”, Taki’s Magazine, 2015-07-25.

March 10, 2017

QotD: Most “Authentic” cuisine is anything but authentic

Filed under: Business, Food, History, Quotations, USA — Tags: — Nicholas @ 01:00

Americans of a certain social class love nothing more than an “authentic” food experience. It is the highest praise that they can heap on a restaurant. The ideal food is one that was perfected by honest local peasants in some picturesque locale, then served the same way for centuries, the traditions passed down from mother to daughter (less occasionally, from father to son), with stern admonitions not to dishonor their ancestry by making it wrong.

These American diners are constantly in a quest for their own lost heritage, along with the traditions of other peoples they don’t know very well. We live, the lore says, in a fallen state, victims of Big Agriculture and a food industry that has rendered everything bland, fatty and sweet. By tapping the traditions of centuries past — or other, poorer places — we can regain the paradise that our grandparents unaccountably abandoned.

And who could be against wanting a more authentic, genuine food experience? I’m so glad you asked.

In fact, authenticity is an illusion, and a highly overrated one. Most of the foods we think of as “authentic” are of relatively recent vintage — since capsaicin-containing hot peppers are native to the Americas, any spicy cuisine like Szechuan or Thai is by definition a Johnny-come-lately invention. Or take artisanal breads, like that crusty, moist peasant bread that most of us eat too much of at restaurants: Nathan Myhrvold, the mad genius of the cookbook world, says that this is a new invention. Our peasant ancestors, who got a large portion of their calories from bread, did not make these richly hydrated doughs, because they’re a pain in the butt to work with. Ciabatta, another bread that America likes because it sounds very authentic, was invented in the 1980s to compete with the baguette. (Itself a product of Industrial Revolution bakeries, not the proud local peasant.)

Megan McArdle, “‘Authentic’ Food Is Not What You Think It Is”, Bloomberg View, 2017-02-24.

March 6, 2017

QotD: Organic food “standards”

Filed under: Environment, Food, Government, Health, Quotations, Science, USA — Tags: , , , — Nicholas @ 01:00

In December 1997 when USDA proposed standards for organic agricultural production, the original version was rejected by the organic enthusiasts, largely because it would have permitted the use of organisms modified with modern genetic engineering techniques (“GMOs”) – which would have been quite sensible in the view of the scientific community. In the end, modern genetic engineering, which employs highly precise and predictable techniques, was prohibited, while genetic modification with older, far less precise, less predictable and less effective techniques were waived through.

The resulting organic “standards,” which are based on a kind of “nature good, technology evil” ethic, arbitrarily define which pesticides are acceptable, but allow “deviations” if based on “need.” Synthetic chemical pesticides are generally prohibited, although there is a lengthy list of exceptions listed in the Organic Foods Production Act – while most “natural” ones are permitted. Thus, advocates of organic agriculture might be described as “pragmatic fanatics.” (Along those lines, the application as fertilizer of pathogen-laden animal manures, as compost, to the foods we eat is not only allowed, but in organic dogma, is virtually sacred.)

What, then, is the purpose of organic standards? “Let me be clear about one thing,” Secretary of Agriculture Dan Glickman said when organic certification was being considered, “the organic label is a marketing tool. It is not a statement about food safety. Nor is ‘organic’ a value judgment about nutrition or quality.”

Organic standards are wholly arbitrary, owing more to the dogma of an atavistic religious cult than to science or common sense. And whatever their merit, as a December 2014 report in the Wall Street Journal described, the standards are not being enforced very effectively: An investigation by the newspaper of USDA inspection records since 2005 found that 38 of the 81 certifying agents – entities accredited by USDA to inspect and certify organic farms and suppliers — “failed on at least one occasion to uphold basic Agriculture Department standards.” More specifically, “40% of these 81 certifiers have been flagged by the USDA for conducting incomplete inspections; 16% of certifiers failed to cite organic farms’ potential use of banned pesticides and antibiotics; and 5% failed to prevent potential commingling of organic and nonorganic products.”

[…]

The bottom line is that buying “certified organic” products doesn’t guarantee that they will be free of genetically engineered ingredients. Even so, buying organic should please those consumers who think that paying a big premium for something means that it’s sure to be better. We hope that at least they get the benefit of the “placebo effect.”

Henry I. Miller and Drew L. Kershen, “Fanaticism, Pragmatism and Organic Agriculture”, Forbes, 2015-07-08.

February 26, 2017

QotD: Tibetan cuisine

Filed under: Asia, Cancon, Food, Quotations — Tags: , — Nicholas @ 01:00

… even in Parkdale we have good restaurants. There are now seven Tibetan chop shops (yak stops?) along Queen Street. I think this qualifies us to be called “Little Tibet,” and get special street signs from the the municipal multicultural patronizing bureaucracy. Though when I accompanied an excessively white friend into one such establishment, he was filled with anxiety. “I sure hope the food isn’t authentic,” he commented.

It was, earlier today, starting with the salted butter tea. Or rather, it wasn’t. Everything tastes different, this close to sea level.

The same remark can be made for chillies, as can be made for wine. Except, chillies often grow well in the mountains. But this depends on the mountain face, in relation to the sun’s course; on the soils, and temperatures; on the rains in their seasons; on luck, and the art of the chilli farmer. Gentle reader will guess I am about to pump Tibetan Tiger Chillies.

Now, Tibet is no country to grow chillies, overall. Some katabasis is usually required. Go south, down the mountains, perhaps to Bengal; then east, to the hills behind Chittagong; or into the lower hills of Assam; and there, I solemnly believe, you will find the finest chillies in the world. The Naga Morich, grown there, have been attempted elsewhere, always with dispiriting results. The conditions can be reproduced artificially, and hybridizations can be tried to square the circle, as it were. Some gentleman in England topped the Scoville table, a few years ago, by triangulating from the Naga Morich, the Bhut Jolokia (or, “ghost pepper,” closely related), and the Trinidad Moruga (or, “butch scorpion,” with linguistic variants). But the hybrid was unstable and he lost the competition the next year.

I love very hot chillies, and those above 1,000,000 Scoville units are much appreciated. (The hottest Habaneros get only half way there.) But I also love chillies, in themselves, and this includes quite mild ones. You see, as chilli-haters refuse to be taught, there is more to them than capsaicin. Even the heat is produced by compounds: the scientists, always counting, don’t know where to start. The customer who wants only pain can hit 16,000,000 with the synthetic chemical in its wax form. … Go ahead. … I’ll watch.

A Canadian (white) may say, “How can you taste your food with all those chillies?” There is no polite answer to this. It’s a typically Canadian passive-aggressive stance: to ask the unanswerable question. You just have to shoot them.

David Warren, “Elevated Discourse”, Essays in Idleness, 2015-06-11.

February 17, 2017

Food texture

Filed under: Food, Health, Science — Tags: , — Nicholas @ 02:00

Along with the actual flavour and aroma of food, the texture matters a great deal:

As eaters, we tend to downplay texture’s importance. A 2002 study in the Journal of Sensory Studies found that texture lagged behind taste and smell — and only occasionally beat out temperature — in terms of the perceived impact on flavor. But you only have to look at pasta to see how strongly texture impacts our perception of taste. We’ll eat macaroni and cheese in the form of spirals, shells, and noodles shaped like Spongebob Squarepants, but spaghetti mixed with florescent “cheese” powder seems anathema — it’s the texture that makes the difference.

For the longest time, food scientists downplayed texture’s importance as well. “When I was a student pursuing a degree in food science, I was taught that flavor was a combination of mainly taste and smell,” recalls Jeannine Delwiche, one of the authors of the 2002 study.

But how a food feels affects our enjoyment of the thing. There is, of course, the actual texture of the food, which scientists call rheology. Rheology focuses on consistency and flow. For example, it’s fairly evident that cotton candy has a different texture than plain sugar, even though sugar is its only ingredient. But the perception of a food’s rheology — what scientists call psychorheology — is another thing entirely. If you’ve ever wondered why sour candy always seems to come coated in rough sugar, the reason is simple: We perceive rougher foods as being more sour. Psychorheology is why we like gummy bears in solid but not liquid form, why we enjoy carbonated soda but balk at its flavor when it goes flat. It’s why we perceive gelato as creamier than ice cream — even though the latter has more fat.

Texture is an important indicator of a food’s fat content. If we can figure out how to trick our tongues into sensing more fat than is actually present in a food, we can increase satiation while decreasing a food’s calorie count. That’s why some researchers are finally turning their attention to these taste-making sensations.

February 2, 2017

Obesity and the adoption of a “western” diet

Filed under: Food, Health, Science — Tags: , — Nicholas @ 04:00

Gary Taubes says the “case against sugar isn’t so easily dismissed”:

My concern in my essay and my books is a simple and regrettable fact: the epidemics worldwide of obesity and diabetes that occur whenever populations pass through a nutrition transition from a traditional diet and lifestyle, whatever that may be, to a western one. Something is causing that, and because obesity and diabetes, particularly type 2, are intimately linked to insulin resistance, we should be looking ultimately and desperately for the cause of insulin resistance. Geneticists would say we’re looking for the environmental trigger that reliably and often dramatically increases the prevalence of the obese and diabetic phenotype, regardless of the underlying human genotype. And because insulin resistance, obesity, and diabetes are all intimately linked to heart disease, that trigger is almost assuredly going to be a cause of coronary heart disease as well.

But in this country, nutrition and chronic disease research from the 1950s onward was obsessively focused on a very different question: the dietary cause of heart disease in the United States and Europe. When the researchers decided on the basis of exceedingly premature evidence that dietary fat was the culprit, that drove all public health debates and thinking ever after. Even hypotheses about the cause of obesity and diabetes had to be reconcilable with the belief that saturated fat caused heart disease. As such, the evidence implicating insulin resistance in the disorder (and so the carbohydrate content of the diet) was delayed by 30 years in its acceptance, as I discussed in Good Calories, Bad Calories. Its implications are still not accepted because they clash with what remains of the dogmatic belief that saturated fat causes heart disease. And this all happened because researchers were asking the wrong question (and they got the wrong answer even to that): “why CHD in America now,” rather than “why obesity, diabetes, and insulin resistance in populations worldwide whenever they westernize?”

[…]

Now that we’re almost literally neck deep in obesity and diabetes, the right question is vitally important to answer. If the sugar hypothesis is wrong, it is critically important that it be refuted definitively. That can only happen on the strength of far, far stronger evidence than Dr. Guyenet provides in his somewhat flip and casual response. And if the sugar hypothesis is unambiguously refuted, whatever hypothesis steps up as the next prime suspect has to be very carefully considered. (i.e., not the simplistic notion that people eat too much and move too little). We need a hypothesis that holds the promise of explaining the epidemics everywhere.

In stopping an epidemic, nothing is more important than correctly identifying its cause. Where we are today with obesity and diabetes reminds me of where infectious disease specialists were through most of the 19th century, when they blamed malaria and other insect-born diseases on miasma, or the bad air that came out of swamps. That was mildly effective, in that it was an explanation for why the rich in any particular town preferred to build their homes on hills, high above the miasma and, incidentally, away from the swamps and lowlands and slums where the vectors of these diseases were breeding. But only by identifying the vectors and the actual disease agents do we help everyone avoid them and eradicate the diseases. Only by unambiguously identifying the cause can we effectively design treatments to cure it. The kinds of explanations that Dr. Guyenet and Freedhoff put forth – highly palatable foods or ultra-processed foods – are the nutritional equivalents of the miasma explanation. They sound good; they might help some people incidentally eat the correct diets or offer a description of why other people already do, but they’re not the proximate cause of these epidemics. And there is a proximate cause. We have to find it. I can guarantee it’s not saturated fat, regardless of the effect of that nutrient on heart disease risk. What is it?

January 28, 2017

QotD: “Fast” food

Filed under: Food, Quotations, Randomness — Nicholas @ 01:00

Food is important. Mark and inwardly digest. Chew your food. Taste it. Swallow what you have put into your mouth before reloading. Your mouth is busy, give it a chance. Indeed, pause from time to time, to think it through. Converse with your neighbours.

My mother taught me as much. Would that she had taught some others. Americans eat very fast. Our franchise establishments actually advertise their serving speed. (This is barbaric.) They also put signs, when their “outlets” are in downmarket locations, specifying the time you have to eat before your presence is interpreted as “loitering.” Woe to the diner not wearing a watch, for they have not the courtesy to place a clock by the sign, to let him adjust his swallowing to the time available.

My own advice would be, don’t dine where you’re not welcome.

David Warren, “Elevated Discourse”, Essays in Idleness, 2015-06-11.

January 21, 2017

Proof that we are living in a wonderful time

Filed under: Food, Technology — Tags: , — Nicholas @ 11:28

Published on 14 Oct 2016

Easily cook up to 6-strips of regular or thick cut bacon in minutes with the Bacon Express! Vertical cooking drains away grease for healthier bacon! Removable non-stick cooking plate and insulated door liners make for easy cleanup. Making bacon is easier than ever!

H/T to Georgia Reams for the link.

January 13, 2017

That demon sugar

Filed under: Books, Food, Health, Science — Tags: , — Nicholas @ 02:00

Last week, Ronald Bailey reviewed a new book on whether the rise in obesity in western society can be blamed on our collective sweet-tooth: The Case Against Sugar, by Gary Taubes.

Less than 1 percent of Americans — 1.6 million people — were diagnosed with Type 2 diabetes in 1958. As of 2014, that figure had risen to 9.3 percent, or 29.1 million. If current trends continue, the figure could rise to more than 33 percent by 2050. Something has clearly gone wrong with American health.

The rising rate of diabetes is associated with the rising prevalence of obesity. Since the early 1960s, the percent of Americans who are obese — that is, whose body mass index is greater than 30 — has increased from 13 percent to 35.7 percent today. (Nearly 70 percent of Americans are overweight, meaning their BMIs are over 25.) Roughly put, the prevailing theory is that rising fatness causes rising diabetes.

But what if both are caused by something else? That is the intriguing and ultimately persuasive argument that Gary Taubes, author Why We Get Fat (2011) and cofounder of the Nutrition Science Initiative, makes in his new book, The Case Against Sugar.

For Taubes, sugar — be it sucrose or high-fructose corn syrup — is “the principal cause of the chronic diseases that are most likely to kill us, or at least accelerate our demise,” explains Taubes at the outset. “If this were a criminal case, The Case Against Sugar would be the argument for the prosecution.” In making his case, Taubes explores the “claim that sugar is uniquely toxic — perhaps having prematurely killed more people than cigarettes or ‘all wars combined,’ as [diabetes epidemiologist] Kelly West put it.”

Taubes surveys the admittedly sparse research on sugar’s psychoactive effects. For example, researchers have found that eating sugar stimulates the release of dopamine, a neurotransmitter that is also released when consuming nicotine, cocaine, heroin, or alcohol. Researchers are still debating the question of whether or not sugar is, in some sense, addictive.

Interestingly, in my most recent discussion with a doctor earlier this week, he specifically said that the dietary information we’ve been depending on for generations is incorrect and that we should avoid excess sugar in our diet rather than fat (keeping in mind total calorie count, of course).

December 25, 2016

Starving For Total War – Turnip Winter 1916 I THE GREAT WAR Special

Filed under: Europe, Food, Germany, History, Military, Russia, WW1 — Tags: , — Nicholas @ 04:00

Published on 24 Dec 2016

While 1916 still looked good for the Central Powers militarily, the civilian population at home, especially in the cities, was starving to death. The British Naval Blockade, harvest failure, a desolate supply situation and the demands of the army created a situation in which the people were forced to eat turnips, a crop usually reserved for farm animals.

November 26, 2016

The war on science

Filed under: Environment, Food, Health, Politics, Science, USA — Tags: , , — Nicholas @ 02:00

In City Journal, John Tierney explains why the most serious threats to science come not from the right’s creationist bitter clingers, but from the left’s highly selective “pro (some) science” activism:

I know that sounds strange to Democrats who decry Republican creationists and call themselves the “party of science.” But I’ve done my homework. I’ve read the Left’s indictments, including Chris Mooney’s bestseller, The Republican War on Science. I finished it with the same question about this war that I had at the outset: Where are the casualties?

Where are the scientists who lost their jobs or their funding? What vital research has been corrupted or suppressed? What scientific debate has been silenced? Yes, the book reveals that Republican creationists exist, but they don’t affect the biologists or anthropologists studying evolution. Yes, George W. Bush refused federal funding for embryonic stem-cell research, but that hardly put a stop to it (and not much changed after Barack Obama reversed the policy). Mooney rails at scientists and politicians who oppose government policies favored by progressives like himself, but if you’re looking for serious damage to the enterprise of science, he offers only three examples.

All three are in his first chapter, during Mooney’s brief acknowledgment that leftists “here and there” have been guilty of “science abuse.” First, there’s the Left’s opposition to genetically modified foods, which stifled research into what could have been a second Green Revolution to feed Africa. Second, there’s the campaign by animal-rights activists against medical researchers, whose work has already been hampered and would be devastated if the activists succeeded in banning animal experimentation. Third, there’s the resistance in academia to studying the genetic underpinnings of human behavior, which has cut off many social scientists from the recent revolutions in genetics and neuroscience. Each of these abuses is far more significant than anything done by conservatives, and there are plenty of others. The only successful war on science is the one waged by the Left.

November 16, 2016

QotD: Foodie self-righteousness

Filed under: Food, Media, Quotations, USA — Tags: , , , — Nicholas @ 01:00

… asking people to “eat local” who live in northern climes where “local” means “nothing green” for six or seven months out of the year, and do not get to spend a few months each winter in Sicily teaching a cooking class, is pretty rich. A food writer who is telling other people how they could eat, if they wanted to, is doing a great public service. A food writer who is telling other people how they should eat (just like me, except without my access to ingredients) is just obnoxious. You can’t possibly know how they should eat, unless you have spent some time living their lives.

It is well to remember that people who spend time professionally writing about food have quite a bit more time in their day for acquiring and cooking food than most people. They also have more resources and recipes at their disposal. And you know, they can move to California to enjoy the produce.

Nor is it just the tyranny of localism; it is the list of ingredients that you ought to like, and the list of ingredients that you shouldn’t, and what the hell is wrong with you troglodytes and your Twinkies? Now, personally, I hated Twinkies before Hostess went bankrupt, and I’m sure I’d hate them now, along with Hostess cupcakes, Ho Hos, Devil Dogs, Snowballs, and whatever other tasteless cake substance they’ve filled with that disgusting white goo that tastes like rubberized confectioner’s sugar. I also despise anything made with canned cream-of-whatever soup, detest marshmallows in any form, and would rather eat paste than Cool Whip. You know what these are? Personal preferences. They are not signs that I have achieved a higher level of food consciousness. There is no such thing as a higher level of food consciousness. There is stuff you like to eat, and stuff you do not like to eat.

Megan McArdle, “Dinner, With a Side of Self-Righteousness”, Bloomberg View, 2015-03-27.

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