“What makes it so special?” he asked
I paused, playing a game of mental chess in my head. They serve food, I thought. But, doesn’t every restaurant? No, like real food. As opposed to fake food? Well, yes.
We emerged from the Underground around Saint Paul’s Cathedral and popped in at a little cafe called EAT. With the slogan, The Real Food Restaurant, perhaps EAT could articulate my perspective better. We ordered sandwiches, wraps, and salads. As everyone turned over the packages to read a short list of ingredients, I smiled. Nothing we couldn’t pronounce. Nothing you couldn’t pick up at the local farmer’s market. Just food, the definition of which still remained amorphous.
With modifiers such as honest, real, whole, and true multiplying faster than yogurt cultures, a consuming public should square up with what exactly we’re eating if not food. And what should we expect from a restaurant, market, or product claiming to provide us real food?
In his book, In Defense of Food, Michael Pollan recounts the first time he heard the advice to “just eat food.” He was baffled. “Of course you should eat food--what else is there to eat?”
Quite a bit, it turns out.
“Today there are thousands of other edible foodlike substances in the supermarket,” Pollan writes, “novel products of food science.” Designed to resemble food, these products seduce us with their health claims and deceive our senses into eating more of them while a profiteering industry churns out new ones each year.
So what is real food? The grassroots movement Real FoodChallenge provides a thorough albeit cumbersome definition:
Real Food is food which truly nourishes producers, consumers, communities, and the earth. It is a food system--from seed to plate--that fundamentally respects human dignity and health, animal welfare, social justice and environmental sustainability.
Okay, so what does that mean? We need something a little more tangible. Something we can tuck into our reusable shopping bag, recycled from a vegetable-ink-dyed, burlap sack of fair-trade, green, Guatemalan coffee beans.
Pollan provides a set of guidelines in In Defense of Food that moves us past the theoretical and into the practical:
· Don’t eat anything your great grandmother wouldn’t recognize as food.
· Avoid food products containing ingredients that are unfamiliar, unpronounceable, more than five in number, or that include high-fructose corn syrup.
· Avoid food products that make health claims.
· Shop the peripheries of the supermarket and stay out of the middle.
· Get out of the supermarket whenever possible.
So let’s put Pollan’s real food rules to the test with a random sample from the local super market.
It should come as no surprise that a box of toaster pastries with a shelf life extending well into the next congressional term is not food. Assume for a moment that your great grandmother would recognize the frosted brown sugar cinnamon treats as sustenance. That feat aside... (continue reading)
Originally published on Under the Tuscan Gun, the website of the Cooking Channel's show Extra Virgin.