We’re fooling ourselves if we think we’re real foodies

George says:

08:30am | 01/12/10

People can ‘toss’ over where their food comes from or whether their produce was humanely slaughtered (oxymoron?), or if their coffee or chocolate was cultivated in social justice sensitive countries or if their vegies were raised by growers who vote for the Greens. 

All things considered these social commentary adds to the shelf price of food.  The question is does it really make food taste any different, well I guess the real ‘foodies’ (Greens Membership ID, cravat and all) can tell the difference.

As for the rest of us, if the produce smells fresh, its firm, its brightly coloured and more importantly its on special that’s good enough for me. Even if these were grown by farmers who only employ 17 year old virgins.

AdamC says:

08:43am | 01/12/10

I’m not a yuppy, but I fancy myself as a bit of a foodie (and, while I live in ‘inner Melbourne’, it’s not one of the trendy parts). Are you sure you aren’t thinking of food snobs, who affect the air of the connoisseur when, really, they have just read an article in the Age’s epicure lift-out about single origin coffee? That, I can’t stand.

We live in a world dominated by food fads and gimmicks, like organics, while a lot of the actual positive changes are occuring in the hideous chain supermarkets that food snobs deplore. For example, I often now buy fish from my local Coles. The quality has improved immensely.

Mr GG says:

12:54pm | 01/12/10

Outer suburbs have much more options (with out being over priced), I live in Blacktown rarely shop at big supermarkets because there are Independent ethnic grocers, green grocers, bakers and butchers that beat their prices and quality.
I much prefer to buy my veggies from the Asian Green Grocer I know has a cousin with a market garden near Windsor. Sure you wont get things out of season but everything is fresh.

Reg says:

06:35am | 01/12/10

My most immediate thought is, what would become of the children if we all stopped eating chocolate?  Should the UN invade the country? Would we approve if the UN invaded Griffiths? Or Coolangatta? I do not know the answers to these questions.

Jim says:

08:29am | 01/12/10

The computer you typed that in on, the shoes you’re wearing, the clothes on your back - probably all put together in sweat shops using underage labour…sad, but there’s no getting away from it.

Jim says:

08:10am | 01/12/10

“fear of devouring living food”...I think the average American will happily chomp down on a rat with rabies if it had enough butter and breadcrumbs on it - throw in some cheese in a can and you have a main course!

Reg says:

10:53am | 01/12/10

Hard to say really, it’s neither wine nor water but it is fluid and has low everything. It has the unfortunate name of Rose River Ruby which immediately brings to mind the dreaded Ross River fever but it had a traditional champagne cork and popped like the real thing.  It tastes like weak soft drink.

But Jim, I think you forget the glory of FDA approval. From what I recall of the big West Coast beef withdrawal a couple of years ago it was because the poor creatures were dispatched the wrong way.  I presume chomping down on a respectable living cheese bacteria is also not approved.  It is however NOT a myth that Fred Meyer sells Philadelphia ice cream contain sized Cheese-Cake filling for a pittance and we should be thankful we have been protected from this at least. Otherwise we’re dealing with urban myth so don’t waste your time looking for a good curry joint in the US.  Our range of cheese here is well above average and so is our butter and bread. There lies the path to obesity and I still think it’s a better way than using Philadelphia Cheese-Cake filling.

Sahara says:

10:05am | 01/12/10

Ah yes organic food. The biggest marketing success of the 21st century. Let’s sell food that doesn’t taste any better, has no added nutritional benefits and see if we can convince the gullible to pay three times the price for it.

Sounds unbelievable doesn’t it yet the have convinced about 4% of the population to buy it which makes it a rather profitable niche product.

It only proves my theory that you can always find people stupid enough to do anything.

The Badger says:

10:54am | 01/12/10

or
perhaps you don’t have any tastebuds?

You just keep on eating that chicken full of hormones and antibiotics.
The bigger breasts should cheer you up

Jane says:

10:58am | 01/12/10

Actually, there have been studies to show that consuming organic meat and eggs is nutritionally better for you. And I like to know that the meat I eat has eaten well.

Reg says:

11:00am | 01/12/10

Let’s not re-start the bottled water debate Sahara but do you drink bottled water? I don’t. I wonder is it the same 4% or a different one.

remlap says:

12:15pm | 01/12/10

Yes, you can always find people stupid enough to do anything. Things like forming a theories based on assumptions rather than research and experience.

MK says:

02:00pm | 01/12/10

all studies i ahve seen show organic food is at best slightly better nutrionally, order of 10%, doesnt justify double/triple the price.
As far as taste goes my experience,
Freshness matters a lot more than whether ‘organic’ or not,

sometimes you can get apples from coles,
which if in season,
taste just as good as organic apples,
but only a fraction of the price

For eggs studies have shown the same,
free range Vs cage?
Fresh eggs always taste the best

Sahara says:

02:57pm | 01/12/10

The Badger
I’ll put my palate up against 90% of the population (including yours) and I’ll put my partners palate up against the remaining 10%.

Jane
http://www.digitaljournal.com/article/294686
http://www.digitaljournal.com/article/293017

MK nailed everything when he wrote

“Fresh eggs always taste the best”

Good conventional grown food will always taste better than bad organic food.

I’ve eaten some great tasting organic food but I eaten far more great tasting conventionally grown food.

Anyone who is prepared to pay $30 for an organically grown chook is simply gullible.

notSue says:

03:14pm | 01/12/10

@Sahara. Unless of course those of the “gullible” variety prefer to know that their food has not been treated with all kinds of pesticides, herbicides and other poisons. I’d much rather pay a premium for peace of mind, even if my chook is a bit scrawny and my apples are marked, thanks. At least they taste like chicken and apples! Luckily, I can afford it., as many others can’t ,so they accept what agribusiness and supermarkets do to their nourishment.

Syl says:

03:58pm | 01/12/10

Uh actually there are NO conclusive, reputable studies to say that organic food is better nutritionally or taste wise. NONE.  Results are inconclusive.
I have no problem with people who choose to fuel themselves with organic food, whatever makes you feel good, but don’t make false claims that is is better in any way than conventional food, it has NEVER been proven.
I have seen a few tests where they ask people to try organic fruit and conventional fruit and nobody has EVER been able to pick the right one (above chance).  Anecdotal evidence sure, but interesting nonetheless.

Sahara says:

04:16pm | 01/12/10

Not Sue

You mean those chemicals that we’ve been using for decades that despite being studied over and over again nobody has ever been able to positively link them to anything.

BTW one of the marketing tool to the gullible is to get them to think that organic is chemical free. It’s not the case. There is a large amount of chemicals, including pesticides, herbicides and fertilisers, that you can use and still be certified as organic.

The biggest food poisoning event in the US in recent times was from “organic” lettuce.

notSue says:

06:21pm | 01/12/10

@Sahara..Organic farmers can’t use synthetically manufactured pesticides and herbicides, as far as I’m aware. Naturally occuring substances are used in certification, but I may be incorrect, granted. However, just because it’s not been conclusively proven that chemicals used in modern agribusiness farming are harmful, I would rather not take the gamble, thanks all the same.
I may get a case of the trots (as I said in an unpublished post) from the manure used as a fertiliser if I don’t wash my organic produce properly, but I won’t get cancer, I’m pretty sure. If you can produce evidence to emphatically exclude that possiblity, then I’ll listen.

notSue says:

06:33pm | 01/12/10

Additionally, here’s a link to the standard used by the body which certifies 55% of Australian organic produce, Australian Certified Organic.

http://www.australianorganic.com.au/index.asp?Sec_ID=135

You will note that no artificial herbicides, pesticides or fertilisers are allowed.

Sahara says:

06:28am | 02/12/10

Poor not sue

One of the victims of the organic food marketing scam who believes organic food is chemical free when in fact the organic food industry just redefines what they call “artificial chemicals” to suit their needs.

Ask you organic farmer about pesticides such as Bacillus Thuringiensis. Apparently it’s a great boon when sprayed on organic food but is the devil itself when used by Monsanto in their GM food.

notSue says:

09:17am | 02/12/10

Poor Sahara, to be so gullible to chemical companies like Monsanto’s propaganda!  Defending GM foods, now there’s a laugh for a start! Ever heard of organophosphates, DDT, Dieldrin? They were used widely and “conventionally” until oops! the truth came out about them..and cigarettes were not PROVEN to be carcinogenic until fairly recently too, remember?
Chemicals ain’t chemicals. Some are derived from natural sources, such as a bacillus, which is a micro -organism, if I’m not mistaken. Perhaps the fact that the food is GM,  *genetically modified * (ie, played with, to improve things like shelf-life and transportability, which doesn’t benefit the flavour or texture one little bit), is the problem? The fish can keep their genes, I don’t want them in my tomatoes!
Save your pity. I’ll believe what I choose when it comes to my health, thanks for your concern.

notSue says:

10:35pm | 05/12/10

This is very late to the party, but CASE F***ING CLOSED!

http://ntn.org.au/2010/10/13/regulator-finally-acts-to-ban-endosulfan/

The National Toxic Network (NTN) today welcomes the announcement by the Australian Pesticides and Veterinary Medicines Authority (APVMA) to deregister all endosulfan pesticide products in Australia, but says the agency took too long to make the decision and has jeopardised the environment as a result.

“We’ve said for many years endosulfan could not be ‘risk managed’ and the decision today finally vindicates our position,” says Ms Jo Immig, NTN coordinator.

“The APVMA has stated that ‘off site movement (spray drift and run-off) could lead to significant adverse chronic and sub chronic environmental effects’ as its reason for removing the registration”.

“What really concerns us is that the APVMA has taken so long to remove this dangerous pesticide and in its decision has stated it will allow the environment to be exposed for another two years as stocks of the chemical are used up,” she says.

“Over 70 other countries have already banned endosulfan and an international scientific assessment has already shown that it is a persistent organic pollutant. It’s likely to be listed on the Stockholm Convention for global phase out in the near future”.

“Endosulfan is an organochlorine pesticide used by a number of Australian agricultural industries.  It persists and bioaccumulates in the environment and is toxic. Why would any regulator allow a chemical with these characteristics to be used for a moment longer?” she says.

“The APVMA did not act quickly enough when the science was clear and as a result the environment has been put at risk. The regulator needs to answer questions about its slowness in acting to protect the Australian environment”.

Claire says:

11:11am | 01/12/10

..and they especially couldn’t beat a Golden Gaytime.

Reg says:

11:12am | 01/12/10

At last I understand that all the Jaffas rolling down the aisles at Saturday afternoon flicks, were by accident and not deliberate. I could never figure why someone would go and buy good Jaffas just to roll them down the aisles to annoy the patrons. A chocolatier’s packaging ploy to increase consumption obviously.

M says:

04:12pm | 01/12/10

Yes but the thing is once you try something of quality in its own form, the taste of every other lower quality item, in their own forms will not match up.

If I buy chocolate for my own tastebuds, I will buy the darker ones if not handmade and if handmade, still the darker ones, with a higher percentage of cocoa mass. I drink loose leaf tea and if I were to even contemplate coffee, nothing instant if I can help it. Properly roasted, freshly ground beans, freshly brewed coffee, with milk and sugar. Or black.

I prefer to pay top dollar, for organic where I can then buy conventional. I agree, with buying fruit and veggies off season, that we cannot be getting fresh as fresh fruit. Fresh to me would be off a tree. Failing that, from a farmer. I was also surprised when it came out that the fresh orange juice company wasn’t selling fresh orange juice that it made news. I always thought people knew that their fresh was fresh as possible, but not truly fresh. If you want fresh orange squeeze it yourself. I do, my mum and my kids will. I have a juice extractor for tricking my kids into getting their vegetables. With fruit for sweetness.

Reg says:

12:58pm | 01/12/10

I’ve never seen that succeed.  (Get it?)  Probably because the low humidity sucked all the moisture out as it zoomed towards the screen.

There are two other possible explanations for the evil practice. First, that some evil genius waited for a moment of high movie tension before loosing the buggers or, more likely, the patron rising excited in her seat forgetting the effect of gravity as her elastic snapped in the excitement of the moment, propelling the missiles from her lap to their noisy climax. Perhaps your theatres were carpeted M&M.

Reg says:

01:14pm | 01/12/10

Majid like the camp cook you already know the key to first class cooking. Slow Cooking.  The camp cook leaves his pot within cooee of the fire for hours while he has a kip then he sends someone ahead with lunch and serves a palatial meal when he catches up at Sunset..

You can do the same in your kitchen with a $48 cooker. The only thing that discourages many domestic cooks from using this method is the weight of the porcelain container. I haven’t had a failure yet and it makes a better curry than any curry place I’ve ever tried.

majid says:

02:49pm | 01/12/10

Reg, why curry and not coq au vin or cassoulet???

Reg says:

03:42pm | 01/12/10

Good question. My limited experience of French cooking suggests blandness. Probably to allow each flavour to emerge. This is exactly the same problem as with Thai and Curry. I don’t do stir fries, i think that many of the flavours go under-appreciated amongst the dominant others. Mostly it’s a matter of cooking food that others will consume. I am sure, even without the actual experience, that French Cooking is slow cooking. No? Yes?

majid says:

05:15pm | 01/12/10

Yes Reg, both French dishes are part of of the slow cooking process family.  As you probably know, the Cassoulet is a specialty from Toulouse (south of France) and its origin is Arab. Toulouse and Bordeaux and most of the South of France (Up to Poitiers) were conquered by the Arabs by the year 732. Anyway, the authentic cassoulet is still cooked for long hours in a red terra-cotta and conical shape dish, which looks very much like the Moroccan tajine, but the ingredients of the dish itself evolved with the time and included pork meat later on… I always try to convey this to people,  most of the famous traditional dishes are only an evolution, thanks to precedent cuisines…

marley says:

07:32pm | 01/12/10

Well, for sure lots of Italian cooking is slow cooking - a good ragu bolognese takes a couple of hours to simmer properly.  It doesn’t take any more preparation than a faster version, you just have to do it earlier in the day. 

And Italian food is always, but always, based on fresh, seasonal ingredients.  There’s not a lot of hype about “organic” but there is an insistence on local products, ideally from a farm run by your cousin.  A couple of years in Italy changed my thinking about food - I could care less about organic, but local, free-range (well, not for carrots) and seasonal, are important.  And I grow all my own herbs - that makes a big difference too.

Magdalena says:

01:21pm | 01/12/10

That particular act applies to food companies, not personal gardening, and I suggest you do some research before you believe everything that arrives in your inbox.

I’m a Nigerian prince, by the way.

Count Reg of Upper Gumtree. says:

02:14pm | 01/12/10

Your non-de-plume belies your assertion.

marley says:

07:35pm | 01/12/10

Oh come now.  Since when did a taste for exotic chocolate equate to class warfare?  Supercilious nonsense yes, warfare, no.

Eleanor says:

10:51am | 02/12/10

As long as they’re all not wearing cravats, though…