Introduction
In today’s late capitalist society, our relationship with food oscillates between excess and absurd sophistication. This article explores this dichotomy through the lens of personal experiences, popular culture, and medical interventions.
Personal Reflections
The Author’s Journey:
As a columnist, I’ve often introspectively shared my experiences with readers. One such topic is my lifelong struggle with weight, having attempted to achieve a toned physique amidst indulging in carbohydrates and burgers. While I’ve had temporary successes, my relationship with food remains strained.
Epicurus’ Wisdom:
Reflecting on Epicurus’s words, “First get the food and then see who is eating,” I pondered the social aspect of dining. Epicurus believed that eating with company elevates us beyond mere beasts. This thought resonated as I embarked on a weight-loss journey, focusing on nutritional education and mindful consumption.
Influencer Culture and the “Gordofobia” Phenomenon
The Influencer’s Transformation:
Xiaomanyc, a YouTube influencer I follow, drastically reduced his weight in a short span. His method? Abstaining from enjoyable foods like sushi, steaks, and tacos, advocating for ascetic consumption of plain grub to shed pounds. However, I question whether this approach fosters a healthy relationship with food.
The Allure of Favorite Foods:
We all have food preferences, often developed in childhood. These comforting tastes evoke nostalgia and a sense of gratification, regardless of when we discovered them. Food serves as a gateway to our core identities, much like the protagonist in Pixar’s Ratatouille.
Medical Interventions and Reality TV: The Case of “Kilos Mortales”
Dr. Now’s Approach:
Dr. Younan Nowzaradan, featured in HBO Max’s “Kilos Mortales,” is a bariatric surgeon treating individuals with severe obesity. His plan involves extreme dieting, followed by gastric bypass surgery for lasting weight loss. The show highlights the low success rate, with many patients failing to maintain their new lifestyle.
The Human Drama:
“Kilos Mortales” presents a melodramatic portrayal of patients’ lives, often exploiting their vulnerabilities for entertainment. While the show aims to inspire change, it also risks perpetuating “gordofobia” (fatphobia) by exposing already fragile individuals.
The Food Porn of Haute Cuisine: A Counterbalance
Food Porn and “Chef’s Table”:
On platforms like Food Network and Netflix’s “Chef’s Table,” viewers indulge in a modern form of voyeurism: food porn. This concept gained traction with Buzzfeed’s Tasty, which shared quick, tantalizing recipes. However, most viewers merely observe rather than recreate these dishes.
“Chef’s Table”: A Culinary Portrait:
“Chef’s Table” offers an intimate look at renowned chefs’ lives and iconic dishes, often inaccessible to the average viewer. Despite this exclusivity, the show serves as a captivating culinary chronicle.
Exploring Our Food History: “Comer” by National Geographic
A Seven-Episode Journey:
“Comer,” a National Geographic documentary, traces humanity’s historical and prehistoric relationship with food. It covers topics from ancient recipes to fast food’s entertainment value.
Fast Food and Entertainment:
One interviewee in “Comer” asserts that fast food primarily serves to amuse rather than nourish, addressing our taste fatigue.
Key Questions and Answers
- Q: How does late capitalism influence our relationship with food?
A: Late capitalism presents a paradoxical food landscape, swinging between overindulgence and unattainable haute cuisine. - Q: What is “gordofobia” and how does it manifest in popular culture?
A: “Gordofobia” refers to the societal prejudice against obesity, often exemplified by shows like “Kilos Mortales” that exploit vulnerable individuals for entertainment. - Q: Can reality TV promote healthier eating habits?
A: While shows like “Chef’s Table” can inspire, they often cater to voyeuristic tendencies rather than encouraging genuine lifestyle changes. - Q: How does food history impact our present-day relationships with eating?
A: Understanding our culinary past, as explored in “Comer,” can foster a more mindful and appreciative approach to food.
