The important thing is to accept the idea that there are food corporations that are deliberately keeping other people starving in the world, meanwhile they waste resources for a profit. This isn’t Marxism, this is reality. You can keep living a lie and don’t understand the suffering that this economic system has created, or you can change it.
I personally cannot accept the idea as a human being that we rather throw all of this away, rather than feed somebody with it. It isn’t just lazy and stupid. It’s evil.
Come ogni anno, l’altro ieri (lunedì 10 febbraio) ho fatto la mia solita capatina ad Identità Golose (un importante congresso di cucina che si svolge da 10 anni a Milano). E, sentendo lo chef Massimo Bottura parlare di cucina e filosofia di lavoro ad una platea rapita, mi è venuto da pensare.
Fish sauce — that funky, flavor-enhancing fermented condiment — is part of what gives Southeast Asian cooking its distinctive taste. But it turns out, this cornerstone of Eastern cooking actually has a long history on another continent: Europe. And it goes all the way back to the Roman Empire.
We gave them fish sauce they gave us the noodle. Seems fair.