“A Guide to Concsious Eating” is it’s tagline – what more incentive does a zen practitioner need to read it? The book is Food Matters by Mark Bittman, author and NYT columnist.
I’m a vegetarian. Have been for 7 years. And like most vegetarians, the first question I get on the subject of diet is “why?”.
I’m fairly confident my decision was not causal. There were plenty of anecdotal reasons* (see below) – most of them unverified or unverifiable. No single reason was compelling enough and, frankly, no combination of reasons could do the trick. But that I was already fascinated by the idea and open to it when the opportunity presented itself made the transition natural (I was working at a summer camp that offered a vegetarian option, so I pulled the trigger).
And yet, my diet was still not entirely conscious. I observed the place meat had in my diet and the holes it left behind. I recognized the omnipresence meat has in our society (especially in the midwest, not as much when I lived in California and upstate New York: if you don’t bring veggies to a Chicago bbq you’re eating buns and chips). I can’t honestly say I felt better or healthier. It didn’t affect my athletic performance or energy (not that I could see). I think I stuck with it for so long because I ate food I never before tried (could be coincidental, though, with moving to Cali annd NY state) but also I enjoyed having a societally-marginalized diet.
My diet-consciousness stopped here, though. When I accepted the term “vegetarian” when applied to myself, it became habit instead of a purposefully-chosen diet. Food was the same to me as it was for the 20 years when I ate meat and was being fed by my mother, college dining halls and habituation.
Fortunately, the U.S. is in the midst of a food golden age where food is abundant here and society is obsessed with health. There were corporations, food councils and dietitians out there who observed this and saw that there was money to be made in health. Enter fad diets, the organic & natural movements, health magazines and blogs, etc. For good or bad (I won’t judge) it’s here. This pricked my consciousness enough to get me to look into the subject more: are there benefits to vegetarianism? should I eat organic? local? how are vegetables farmed? what makes a food “healthy”? what advice to I follow when I sit down to eat?
I recently came across the book Food Matters by Mark Bittman in an airport bookseller and bought it. I’m pretty reserved with my spending, I almost didn’t buy it except I really wanted to give it as a gift to my friend Megan who recently acquiesced with vegetarianism. And over the course of my flight from Denver, I read the entire book (sans the 180 pages of recipes).
It’s an awesome tool of awareness.
Bittman delves into the American culture of overconsumption (this pares wonderfully with The Story of Stuff www.storyofstuff.com) and its roots, rise and profitablity. He investigates our government’s role in your diet and mine as well as the roles of corporations and food councils. Like many developments in American culture, there is a profitabilty component. He even looks at how we are being marketed to and brings into questions what we know about nutrition and what can be known of nutrition.
This isn’t hard science, but Bittman ties it together so coherently and cohesively that the support he provides is enough to keep my skepticism at bay. I think one of the most pertinent conclusions of the book is that the science of food is not far enough along to provide us solid data for our diet choices. More important in our age than a scientifically-supported diet is a meta-consciousness of food: from how we’re marketed to, to the high fructose corn syrup and 7-syllable-latin-based ingredients in processed foods.
It begs a simpler diet (he calls it “sane eating”). As in zen, consciousness involves learning what is knowable and knowing what is unlearnable. This simpler diet admits we cannot know what diet is “right” for us. But it then encourages us to stick with what we can know: simple ingredients, traditional farming methods, an awareness of the impact food marketing has on us.
In sticking with what I know, I have a greater awareness of what is truth and what is illusion (or marketed as truth although unknowable). After reading this book I am excited because it has encouraged me to raise so many questions about my diet. These questions themselves are consciousness, and the process of finding answers will raise even greater questions and greater awareness.
*Support for vegetarianism for me included: the health benefits, the environmental benefits (vegetarians save acres of rainforest each year; food production is more efficient (takes 10x more energy to produce same caloric quantity of meat); cattle farts contribute to greenhouse gases with 1/5 of the worlds methane emissions), the practice of self-restraint, the practice of a conscious diet, the endorsement of Einstein (“Nothing will benefit human health and increase chances of survival for life on earth as much as the evolution to a vegetarian diet.”) and Gandhi, the diversification of my diet (because most veggies have a lower caloric density than meats, it requires more veggies to get the same energy), self-righteousness, etc.