12 October 2012

In most continents

According to his bio, the Wall Street Journal writer and professional foodist Bruce Palling has “an intense relationship with food”, and “indulges his passion for fine food and wine in most continents”. In a spirit of collegial charity, I will suppose that only an unfortunate pre-deadline overindulgence in this dual passion, “in” at least one continent, can explain the style and content of his review of my book, You Aren’t What You Eat.

Palling writes:

Among other musings, Mr. Poole implies that organic farming is a con. But his arguments completely ignore the main selling point of organic produce—which is not necessarily that they offer superior flavor but that they lack harmful pesticides.

I suppose it would be inconvenient for him to mention the bit where I say it’s a good idea to use fewer pesticides, and also point out that some toxic pesticides are used in “organic” farming. Next!

Mr. Poole never feels the need to describe meals, only mentioning one dining experience in the entire book.

Er, I describe four different “dining experiences” in the book. I mean, WTF? Next!

“The ideological mainstream in our day,” meanwhile, are Modernist Cuisine publishers such as Nathan Myhrvold. In fact, the fashion for molecular gastronomy has already peaked and been replaced by New Nordic cuisine…

In fact, I say that the “ideological mainstream” are foodists and art-cooks in general, including but not limited to Myhrvold and his mol-gas ilk. (The Nordics get it in the neck later.) Next!

The book also includes far too many glib statements

Okay, this is probably true. :( Still, foodists will have to do much better than this serially erroneous mooing to allay the suspicion that so much blood is diverted from their brains to their stomachs that they are nearly incapable of reasoning at all.

  • Just small glib statements. Gliblets.

  • Mmm, gliblets. They sound delicious.

  • xiij

    The problem with buying from the supermarkets is that the gliblets are removed – how is one supposed to make proper stock without them?

  • The