Slow Food, Fukuoka’s Foodie

16 Sep

In a Korean drama called Pasta, a definition of a best cook is to be able to make delicious food even though ingredients might be in low-quality. The cooks in this drama prepare dishes for lunch and dinner by roasting, melting and steaming with a bunch of artificial flavors (soy lecithin) and preservatives. If Fukuoka Masanobu could see this terrible situation, he would be disappointed at them because he emphasized that human should prepare food with nature intent without intervention. He prefers a simple life by connecting with natural food with souls in the Meiji era.

As the age of industrial society came and population increased rapidly, human beings cultivated vegetables with numerous agricultural chemicals to accomplish mass production, while ignoring traditional dining culture. The modern population has no choice but to follow mass production to meet huge demand of food and it’s impossible for now to stick to the old method of cultivations. Asian countries especially followed western culture and made an effort to catch the concept of Modernology.

We think critically of Fukuoka’s message called “do-nothing farming” in considering his background since he lived in the Meiji era, not the 21st century. Although natural style is good for human beings and the environment, industrialization leads people to follow fast food rather than enhance qualities of the ingredients. That’s why it is difficult to say whether Fukuoka’s foodie style is completely right or whether unhealthy food style is wrong.

Nowadays, people are against unnatural foodie because they are sick and tired of unhealthy food. People search for organic goods and open organic restaurants as well as groceries. Asian cultures view this as a Slow Food trend, as they seek for natural food and ingredients. Living in the world today, people get used to contemporary foodie. However, it would be better if people realize the pure taste of natural ingredients and avoid artificial flavors.

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