A Good Reason for the Celebrity Chef, Part I

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Perhaps, on the other hand, our chef-mania, our grossly out-of-touch understanding of the work, is a good thing, a way for America to at last get a grip on its own relationship with food. Since the end of World War II, this country has been our of synch with the natural order of sustenance and nourishment, embracing processed foods, revering canned goods, "instant" breakfasts, and frozen dinners, then elevating fast food to a way of life with such force that its impact has become global, then simultaneously abhorring animal fat for health and dietary reasons, while still becoming the fattest community on earth, then turning around to proselytize on diets composed entirely of salt-rich protein and animal fat, and banishing bread of all things -- the staff of life was now the evildoer, and just when bakers in this country had figured out how to make it well. We completely upended the food pyramid we'd always accepted as undeniable and good common sense. Ours is a country that for years held out a silver cross at eggs. Eggs are bad for you. Eggs! The most natural food on earth, a symbol of life and fertility, a compact package of proteins, fats, and carbohydrates whose versatility in the kitchen, pleasure at the table, and economy at the store is unmatched by any other food. We learned to hate the egg! Do you need any further proof that something is seriously wrong with this country that teaches people to avoid eggs? Only when they became a good strategy for slimming down did we reverse ourselves on the egg quandary.

More to follow in Part II
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