Alcohol makes other people less tedious, and food less bland, and can help provide what the Greeks called entheos, or the slight buzz of inspiration when reading or writing. The only worthwhile miracle in the New Testament—the transmutation of water into wine during the wedding at Cana—is a tribute to the persistence of Hellenism in an otherwise austere Judaea. The same applies to the seder at Passover, which is obviously modeled on the Platonic symposium: questions are asked (especially of the young) while wine is circulated. No better form of sodality has ever been devised: at Oxford one was positively expected to take wine during tutorials. The tongue must be untied. It's not a coincidence that Omar Khayyam, rebuking and ridiculing the stone-faced Iranian mullahs of his time, pointed to the value of the grape as a mockery of their joyless and sterile regime. Visiting today's Iran, I was delighted to find that citizens made a point of defying the clerical ban on booze, keeping it in their homes for visitors even if they didn't particularly take to it themselves, and bootlegging it with great brio and ingenuity. These small revolutions affirm the human.

Turn that worthless lawn into a beautiful garden of food whose seeds are stories sown, whose foods are living origins. Grow a garden on the flat roof of your apartment building, raise bees on the roof of your garage, grow onions in the iris bed, plant fruit and nut trees that bear, don't plant 'ornamentals', and for God's sake don't complain about the ripe fruit staining your carpet and your driveway; rip out the carpet, trade food to someone who raises sheep for wool, learn to weave carpets that can be washed, tear out your driveway, plant the nine kinds of sacred berries of your ancestors, raise chickens and feed them from your garden, use your fruit in the grandest of ways, grow grapevines, make dolmas, wine, invite your fascist neighbors over to feast, get to know their ancestral grief that made them prefer a narrow mind, start gardening together, turn both your griefs into food; instead of converting them, convert their garage into a wine, root, honey, and cheese cellar--who knows, peace might break out, but if not you still have all that beautiful food to feed the rest and the sense of humor the Holy gave you to know you're not worthless because you can feed both the people and the Holy with your two little able fists.

What is this food in my head, anyway? Let’s see...it’s green and good for you and so delicious. It’s prepared by angels with love. The minute you bite into it, it’s savory, chewy, nourishing, and whole- some. You feel instantly revitalized. A small, tiny amount, just a few bites, rejuvenates every cell, deepens your breath, clears your mind, heals your wounds, and mends your heart. It’s made from joyous plants that voluntarily separate themselves from their stalks, laying themselves at the feet of the approaching gardener who gathers them. They eagerly offer their vital energies to nourish living spirits. The angels in their chef hats, singing mantras, cook it tenderly to retain all the benefits of the generous plants. It’s barely sweet, barely salty, and contains all the freshness of spring herbs, summer fruit, spreading leaves, and burgeoning seeds. It comes premade in bags or boxes...you just open it up, sit down, and enjoy. It’s a full meal, enough maybe for a whole day, maybe for a week, maybe for your family, maybe for your friends and neighbors. It multiplies like loaves and fishes, in little biodegradable containers that vaporize instantly the moment you finish them, without any greenhouse emissions. Nothing to clean up!

Too often we only identify the crucial points in our lives in retrospect. At the time we are too absorbed in the fetid detail of the moment to spot where it is leading us. But not this time. I was experiencing one of my dad’s deafening moments. If my life could be understood as a meal of many courses (and let’s be honest, much of it actually was), then I had finished the starters and I was limbering up for the main event. So far, of course, I had made a stinking mess of it. I had spilled the wine. I had dropped my cutlery on the floor and sprayed the fine white linen with sauce. I had even spat out some of my food because I didn’t like the taste of it.“But it doesn’t matter because, look, here come the waiters. They are scraping away the debris with their little horn and steel blades, pulled with studied grace from the hidden pockets of their white aprons. They are laying new tablecloths, arranging new cutlery, placing before me great domed wine glasses, newly polished to a sparkle. There are more dishes to come, more flavors to try, and this time I will not spill or spit or drop or splash. I will not push the plate away from me, the food only half eaten. I am ready for everything they are preparing to serve me. Be in no doubt; it will all be fine.” (pp.115-6)

Hitch: making rules about drinking can be the sign of an alcoholic,' as Martin Amis once teasingly said to me. (Adorno would have savored that, as well.) Of course, watching the clock for the start-time is probably a bad sign, but here are some simple pieces of advice for the young. Don't drink on an empty stomach: the main point of the refreshment is the enhancement of food. Don't drink if you have the blues: it's a junk cure. Drink when you are in a good mood. Cheap booze is a false economy. It's not true that you shouldn't drink alone: these can be the happiest glasses you ever drain. Hangovers are another bad sign, and you should not expect to be believed if you take refuge in saying you can't properly remember last night. (If you really don't remember, that's an even worse sign.) Avoid all narcotics: these make you more boring rather than less and are not designed—as are the grape and the grain—to enliven company. Be careful about up-grading too far to single malt Scotch: when you are voyaging in rough countries it won't be easily available. Never even think about driving a car if you have taken a drop. It's much worse to see a woman drunk than a man: I don't know quite why this is true but it just is. Don't ever be responsible for it.

eat, baby.eat.chew.please.I know it hurts. I know it doesn’t feel good.please.I know your hunger is different than mine.I know it doesn’t taste the same as mine.imagine you could grow up all over againand pinpoint the millisecond that you startedcounting calories like casualties of war,mourning each one like it had a family.would you?sometimes I wonder that.sometimes I wonder if you would go backand watch yourself reappear and disappear right in front of your own eyes.and I love you so much.I am going to hold your little hand through the night.just please eat. just a little.you wrote a poem once,about a city of walking skeletons.the teacher called home because youtold her you wished it could be like thathere.let me tell you something about bones, baby.they are not warm or soft.the wind whistles through them like they areholes in a tree.and they break, too. they break right in half.they bruise and splinter like wood.are you hungry?I know. I know how much you hate that question.I will find another way to ask it, someday.please.the voices.I know they are all yelling at you to stretch yourself thinner.l hear them counting, always counting.I wish I had been there when the world made yousnap yourself in half.I would have told you that your body is not a war-zone,that, sometimes,it is okay to leave your plate empty.

Los habitantes de países más o menos ricos comemos al revés de como comió la enorme mayoría de la humanidad desde el principio de los tiempos. Es un cambio cultural radical, y no parece que lo notemos demasiado. Los hombres siempre comieron sobre todo hidratos de carbono y fibras vegetales; a veces, cada tanto, los acompañaban con un trocito de proteínas animales. Cada vez que comemos un bife con ensalada, una pata de pollo con arroz, una hamburguesa con puré, un choripán, estamos dando vuelta esa costumbre milenaria: poniendo el trozo de animal como centro al que acompañan esos hidratos o fibras vegetales.Creo que no nos damos cuenta de la pompa que eso significa. Creo que cualquier indio, cualquier africano, muchos sudacas lo notarían enseguida. Porque, para la mayoría de los habitantes del OtroMundo, el sistema sigue siendo el mismo: el consumo mundial de alimentos parece muy variado, pero tres cuartos de la comida consumida en el planeta es arroz, trigo o maíz; solo el arroz es la mitad de la comida mundial.Digo: la mitad de toda la comida que los 7.000 millones de humanos comemos cada día es arroz. (…) Comer carne es un alarde bestial de poder. La carne es la metáfora más perfecta de la desigualdad.

Existují takové věci jako jedlé... ne, delikátní pirohy v polévce, hrášky dokonale uvařené, rajská omáčka pikantní ve své chuťové plnosti a masová náplň z oněchčástí zvířat, které by se daly většinou i pojmenovat. Jsou platonické burgery vyrobené z hovězího a ne z volské tlamy a kopyt. Jsou jisté obchody, kde mají smažené filé s pomfrity, kdy filé je ryba a ne jen bílá břečka v rakvičce ze smažené strouhanky a pomfrity jsou k jídlu a nedají se použít k holení. Jsou párky v rohlíku, kdy mají párky s masem společnou nejen barvu a jejich šťastní konzumenti si na ně nedávají hořčici, aby nepokazili tu chuť. Důležité však je, že se lidé dají naučit na to, aby dávali přednost občerstvení toho prvního typu a vyhledávali je. Je to, jako kdyby Machiavelli napsal kuchařku. Ale ať už se mají věci jakkoliv, neexistuje omluva pro nikoho, kdo dá na pizzu ananas.

There are some who are still weak in faith, who ought to be instructed, and who would gladly believe as we do. But their ignorance prevents them...we must bear patiently with these people and not use our liberty; since it brings to peril or harm to body or soul...but if we use our liberty unnecessarily, and deliberately cause offense to our neighbor, we drive away the very one who in time would come to our faith. Thus St. Paul circumcised Timothy (Acts 16:3) because simple minded Jews had taken offense; he thought: what harm can it do, since they are offended because of ignorance? But when, in Antioch, they insisted that he out and must circumcise Titus (Gal. 2:3) Paul withstood them all and to spite them refused to have Titus circumcised... He did the same when St. Peter...it happened in this way: when Peter was with the Gentiles he ate pork and sausages with them, but when the Jews came in, he abstained from this food and did not eat as he did before. Then the Gentiles who had become Christians though: Alas! we, too, must be like the Jews, eat no pork, and live according to the law of Moses. But when Paul learned that they were acting to the injury of evangelical freedom, he reproved Peter publicly and read him an apostolic lecture, saying: "If you, though a Jew, live like a Gentile, how can you compel the Gentiles to live like Jews?" (Gal. 2:14). Thus we, too, should order our lives and use our liberty at the proper time, so that Christian liberty may suffer no injury, and no offense be given to our weak brothers and sisters who are still without the knowledge of this liberty.

In the past, my brain could only compute perfection or failure—nothing in between. So words like competent, acceptable, satisfactory, and good enough fell into the failure category. Even above average meant failure if I received an 88 out of 100 percent on an exam, I felt that I failed. The fact is most things in life are not absolutes and have components of both good and bad. I used to think in absolute terms a lot: all, every, or never. I would all of the food (that is, binge), and then I would restrict every meal and to never eat again. This type of thinking extended outside of the food arena as well: I had to get all of the answers right on a test; I had to be in every extracurricular activity […] The ‘if it’s not perfect, I quit’ approach to life is a treacherous way to live. […] I hadn’t established a baseline of competence: What gets the job done? What is good enough? Finding good enough takes trial and error. For those of us who are perfectionists, the error part of trial and error can stop us dead in our tracks. We would rather keep chasing perfection than risk possibly making a mistake. I was able to change my behavior only when the pain of perfectionism became greater than the pain of making an error. […] Today good enough means that I’m okay just the way I am. I play my position in the world. I catch the ball when it is thrown my way. I don’t always have to make the crowd go wild or get a standing ovation. It’s good enough to just catch the ball or even to do my best to catch it. Good enough means that I finally enjoy playing the game.

The word God can mean whatever you believe it to mean, for me it is the conscious stream of life from which we all come, and to which we can stayconnected throughout our lives as a source of peace, wisdom, love, support, knowing, inspiration, vitality, security, balance, and inner strength.I think that awareness is paramount, because in awareness we gain understanding, which then enables us to regain our feeling of empowerment.We need to feel empowered to make our choices conciously, about how to deal with changes in life, rather than reacting in fear (which tends to make us blind and weak).If we are aware, we can be realistic yet postive, and we can properly focus our intentions.Awareness can be quite sensual (which can add to your sense of feeling empowered). Think about how your body moves as you live your life, how amazing it is; think about nature, observe the intricate beautiful details of natural thngs, and of things we create, and breathe deeply to soak it all in.. Focus on the taste of food, the feel of textures in cloth, the feel of you partner's hand in yours; smell the sea breeze, listen to the wind in the trees, witness the colours of the leaves, the children playing; and be thankful for this life we are experiencing - this life we can all help to keep wonderful. Feel the wonder of being alive flood into you anytime you want, by taking a deep breath and letting the experience of these things fill you, even just by remembering.We all have that same stream of life within us, so you are a part of everything. Each one of us has the power to make a difference to everything.Breathe in that vital connection to the life source and sensual beauty everywhere, Feel loved and strong.

I make my way back whistling. Gerry nods towards Mrs Brady who is standing beside the trolleys.Morning, Mrs Brady, I say cheerfully.I push her provisions out to the car.Things are something terrible, she says. You can't trust anybody.No.It's come to a sorry pass.It has.There's hormones in the beef and tranquillizers in the bacon. There's men with breasts and women with mickeys. All from eating meat.Now.I steer a path between a crowd of people while she keeps step alongside.Can you believe it - they're feeding the pigs Valium. If you boil a bit of bacon you have to lie down afterwards. Dear oh dear.Yes, I nod.The thought of food makes me ill.The pigs are getting depressed in those sheds. If they get depressed they lose weight. So they tranquillize them. Where will it end?I don't know, Mrs Brady, I say. I begin filling the boot. That's why I started buying lamb. Then along came Chernobyl. Now you can't even have lamb stew or you'll light up at night! I swear. And when they've left you with nothing safe to eat, next thing they come along and tell you you can't live in your own house.I haven't heard of that one, Mrs Brady.Listen to me. She took my elbow. It could all happen that you're in your own house and the next thing is there's radiation bubbling under the floorboards.What?It comes right at you through the foundations. Watch the yogurts. Did you hear of that?No.I saw it in the Champion. Did you not see it in the Champion?I might have.No wonder we're not right.I brought the lid of the boot down. She sits into the car very decorously and snaps her bag open on her lap. She winds down the window and gives me 50p for myself and £1 for the trolley.

Every few months or so at home, Pops had to have Taiwanese ’Mian. Not the Dan-Dan Mian you get at Szechuan restaurants or in Fuchsia Dunlop’s book, but Taiwanese Dan-Dan. The trademark of ours is the use of clear pork bone stock, sesame paste, and crushed peanuts on top. You can add chili oil if you want, but I take it clean because when done right, you taste the essence of pork and the bitterness of sesame paste; the texture is somewhere between soup and ragout. Creamy, smooth, and still soupy. A little za cai (pickled radish) on top, chopped scallions, and you’re done. I realized that day, it’s the simple things in life. It’s not about a twelve-course tasting of unfamiliar ingredients or mass-produced water-added rib-chicken genetically modified monstrosity of meat that makes me feel alive. It’s getting a bowl of food that doesn’t have an agenda. The ingredients are the ingredients because they work and nothing more. These noodles were transcendent not because he used the best produce or protein or because it was locally sourced, but because he worked his dish. You can’t buy a championship.Did this old man invent Dan-Dan Mian? No. But did he perfect it with techniques and standards never before seen? Absolutely. He took a dish people were making in homes, made it better than anyone else, put it on front street, and established a standard. That’s professional cooking. To take something that already speaks to us, do it at the highest level, and force everyone else to step up, too. Food at its best uplifts the whole community, makes everyone rise to its standard. That’s what that Dan-Dan Mian did. If I had the honor of cooking my father’s last meal, I wouldn’t think twice. Dan-Dan Mian with a bullet, no question.

If loneliness or sadness or happiness could be expressed through food, loneliness would be basil. It’s not good for your stomach, dims your eyes, and turns your mind murky. If you pound basil and place a stone over it, scorpions swarm toward it. Happiness is saffron, from the crocus that blooms in the spring. Even if you add just a pinch to a dish, it adds an intense taste and a lingering scent. You can find it anywhere but you can’t get it at any time of the year. It’s good for your heart, and if you drop a little bit in your wine, you instantly become drunk from its heady perfume. The best saffron crumbles at the touch and instantaneously emits its fragrance. Sadness is a knobby cucumber, whose aroma you can detect from far away. It’s tough and hard to digest and makes you fall ill with a high fever. It’s porous, excellent at absorption, and sponges up spices, guaranteeing a lengthy period of preservation. Pickles are the best food you can make from cucumbers. You boil vinegar and pour it over the cucumbers, then season with salt and pepper. You enclose them in a sterilized glass jar, seal it, and store it in a dark and dry place.WON’S KITCHEN. I take off the sign hanging by the first-floor entryway. He designed it by hand and silk-screened it onto a metal plate. Early in the morning on the day of the opening party for the cooking school, he had me hang the sign myself. I was meaning to give it a really special name, he said, grinning, flashing his white teeth, but I thought Jeong Ji-won was the most special name in the world. He called my name again: Hey, Ji-won.He walked around the house calling my name over and over, mischievously — as if he were an Eskimo who believed that the soul became imprinted in the name when it was called — while I fried an egg, cautiously sprinkling grated Emmentaler, salt, pepper, taking care not to pop the yolk. I spread the white sun-dried tablecloth on the coffee table and set it with the fried egg, unsalted butter, blueberry jam, and a baguette I’d toasted in the oven. It was our favorite breakfast: simple, warm, sweet. As was his habit, he spread a thick layer of butter and jam on his baguette and dunked it into his coffee, and I plunked into my cup the teaspoon laced with jam, waiting for the sticky sweetness to melt into the hot, dark coffee.I still remember the sugary jam infusing the last drop of coffee and the moist crumbs of the baguette lingering at the roof of my mouth. And also his words, informing me that he wanted to design a new house that would contain the cooking school, his office, and our bedroom. Instead of replying, I picked up a firm red radish, sparkling with droplets of water, dabbed a little butter on it, dipped it in salt, and stuck it into my mouth. A crunch resonated from my mouth. Hoping the crunch sounded like, Yes, someday, I continued to eat it. Was that the reason I equated a fresh red radish with sprouting green tops, as small as a miniature apple, with the taste of love? But if I cut into it crosswise like an apple, I wouldn't find the constellation of seeds.

ഒരുമിച്ചുള്ള ഭക്ഷണംപോലെ ഹൃദ്യമായിട്ടെന്തുണ്ട്‌? തെല്ലൊന്നു മനസ്സുവച്ചാൽ മേശയ്ക്കു ചുറ്റുമുള്ള ആ പഴയ അത്താഴശീലത്തെ തിരികെ പിടിക്കാവുന്നതേയുള്ളൂ. ഒറ്റയ്ക്ക്‌ ആഹരിക്കേണ്ടതല്ല അന്നം. ഒരുമിച്ച്‌, മനസ്സുകൊണ്ടെങ്കിലുംചാരത്തിരിക്കുന്നയാൾക്ക്‌ ഒരു പിടി വാരിക്കൊടുത്ത്‌… അങ്ങനെയാണ്‌ തീ‍േശ ഒരു വീടിനുള്ളിലെ ഏറ്റവും പാവനമായ ഇടമായി പരിണമിച്ചത്‌.ഒരുമിച്ച്‌ പ്രാർത്ഥിക്കുന്ന കുടുംബം നിലനിൽക്കുന്നു എന്നു പറയുന്നതുപോലെ ഒരുമിച്ച്‌ ഭക്ഷിക്കുന്ന വീടും ഏതൊരു കാറ്റിനെയും കോളിനെയും അതിജീവിക്കുമെന്ന്‌ തോന്നുന്നു.