[One of the founders of eGullet] said he believes the genetic component of weight and health matter more than moderation and exercise. Although his father died from heart disease, he thinks that the state of medical knowledge on the relationship of diet to health changes so frequently that it can’t be trusted.
Some of his views about diet and health border on the extreme. “I think the whole diabetes thing is a major hoax,” he said. “They are overdiagnosing it.”
I think that just like their factory-food-scarfing, trailer-trash counterparts, many so called 'gourmands' are following the wrong model of how they should relate to food and eating. They are too focused on stimulating their senses of taste and smell and the concomitant affect on the pleasure centers of their brains. (I refer to this as the "junk-food syndrome," where junk is synonymous with "smack," "horse," "number-one" i.e. heroin.) Moreover, their approach to eating is a denial of what anyone with the slightest degree of altruism and worldliness understands is a fundamental truth: food is a privilege and regular overeating is an indirect insult to everyone who is and has ever been hungry and malnourished.
And chefs who overeat to the point where they are likely to become sick need to revisit how they think about what they do and it's existential underpinnings. Chefs who find themselves eating too often and becoming overweight, might consider nailing something like the following over their kitchen doors
- food is the material from which we build objects around which people gather and interact;
- food is sustenance that we make to give or sell;
- cooking is craft and craft is everything (and cooking is what justifies our existence);
- all of the above are of equal value and importance.
The Fat Pack Wonders if the Party’s Over - New York Times