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Contemporary meditations on the relational structure between man and food

Claude Levi-Strauss writes in “The Culinary Triangle”:

 

“In any cuisine, nothing is simply cooked, but must be cooked in one fashion or another.”

 

As we meditate on structures in culture and how they influence the human and the relationship that human has to his/her world, I can’t help but think that this recent article in the New York Times raises some fascinating questions about the ways in which our lives as 21st century humans are shaped and structured by the “fashion” in which things are cooked (and vice versa for that matter).

I realize this isn’t directly related to Robinson Crusoe, but might we make some interesting assessments of Crusoe’s habits (with the goats, the grapes, the rum, the turtle’s eggs, and, most notably, the bread) along the lines of a mode of “British marketing”?

 

I was just wondering how you might consider this notion of structural binaries and/or worldly grammars after reading this piece:  http://www.nytimes.com/2013/02/24/magazine/the-extraordinary-science-of-junk-food.html?pagewanted=all&_r=0

 

Source citation:

Levi-Strauss, Claude. “The Culinary Triangle” Food and Culture: A Reader.

Ed. Carole Counihan and Penny Van Esterik. Routledge: New York, 1997. Pg 29.

 

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