Food, glorious food!
Hot sausage and mustard!
While we’re in the mood —
Cold jelly and custard!
Pease pudding and saveloys!
What next is the question?
Rich gentlemen have it, boys —
In-di-gestion!
("Food, Glorious Food", OLIVER!, music and lyrics by Lionel Bart)
There are several things that all humans do, no matter their age, gender, location, etc. One commonly shared experience stands out from the rest:
We eat.
Oh boy, do we eat. Some of the most common events in all cultures revolve around eating, )wedding feasts, for example). Some of us eat too much, some not enough. Some regions can be easily identified by their regional cuisine as by name (for example, Tex-Mex brings up images of the Southwestern United States). Some foods have become so identified with particular regions that the mention of them brings up associations with that region – the cheesesteak with Philadelphia, gumbo with New Orleans, or crabcakes with my own hometown of Baltimore.
The Boston Globe published an article last week, " Food Scientists are Hoping for Big Things from Small Particles", which took a look at the potential for nanotechnology to make food healthier and preserve it longer without affecting the taste. As the article points out, this would be similar to when vitamin D and iodine were added to foods to combat diseases like rickets.
As Julia Child would have said, "Bon appetit".
Food, glorious food!
Eat right through the menu.
Just loosen your belt
Two inches and then you
Work up a new appetite.
In this interlude —
The food,
Once again, food
Fabulous food,
Glorious food.
