Tuesday, March 9, 2010

Chef at Chelsea restaurant offers customers a taste of cheese made from his wife's breast milk - NYPOST.com

Chef at Chelsea restaurant offers customers a taste of cheese made from his wife's breast milk - NYPOST.com


Natalie Sztern said...

Okay I could say something here about this but I would probably get divorced by next week!!! LOL too much information eh?

Carrie said...

It's funny how milk actually designed for human consumption seems so disgusting but we have no problem eating a ton of milk designed for bovine consumption. LOL

I'm not sure I would enjoy cheese made from human milk - it is super sweet, almost like a melted milkshake. I've never had natural cow's milk though - is it as sweet?

Bob del Grosso said...

I agree that it is very ironic that milk that is made by and for humans sounds so wrong turned into cheese and served in a restaurant. I've got to think about why this is more deeply. As of now, I'm not sure why so many of us find the prospect revolting.
Unpasteurized cow's milk is typically a little sweeter but I've never known it to be as sweet as human milk. Lactaid (cows milk treated with an enzyme that breaks the lactose into glucose and galactose) is about as sweet as human milk I think.

Tags said...

Just another cheesy story from the Post.

Roblyn said...

I go with Mary Douglas and the structuralist anthropologists (backed up by cognitive psych) here. The basic argument is that there’s a serious mismatch between the amount of information that can be taken in by our senses and the capacity of our brains to process all that stuff. We simply cannot pay attention to all the information our senses collect at one time.

So to make sense of our experiences, we unconsciously rely on cognitive categories to sort all the stuff into manageable clumps. These categories are usually binary. So here we have the distinction between human and animal, flesh and meat, food and not-food.

Human: animal :: not-food : food.

For the categories to hold, we humans continually if not usually consciously work to maintain the boundaries between categories. And the categories generally work neatly and easily within cultures. Inevitably, though, human experience cannot always be contained neatly within the categories. Human milk transgresses the human = not-food conceptualization.

Things like human milk that slip between the nice and comforting sense-making categories really distress people on an unconscious level. So we repress this distressing knowledge -- the fact that human milk is food -- since we are committed to maintaining the conceptualization of humans as not-food. Repression never works completely, though, and the distress tends to bubble up, very often in nervous jokes and by experiences of distaste or revulsion.

Hence all the giggling when breast feeding is going on. Hence the distaste and revulsion. We’re pretty repressive in US culture on the public consumption of human milk and the ages of the eaters. The fact that most folks, present company excepted, speak of "breast milk" rather than "human milk" underscores my point.

That said, there are always those who choose NOT to repress...