The Quality of Slow

Like typing out a passage in lieu of copy and paste …

I wonder sometimes if there will be a revolt against the quality of time the new technologies have brought us, as well as the corporations in charge of those technologies. Or perhaps there already has been, in a small, quiet way. The real point about the slow food movement was often missed. It wasn’t food. It was about doing something from scratch, with pleasure, all the way through, in the old methodical way we used to do things. That didn’t merely produce better food; it produced a better relationship to materials, processes and labour, notably your own, before the spoon reached your mouth. It produced pleasure in production as well as consumption. It made whole what is broken.
London Review of Books
Vol. 35 No. 16 · 29 August 2013
In the Day of the Postman
Rebecca Solnit

And so for day 2868

This entry was posted in Food Writing. Bookmark the permalink.