Epicurean Delight

The ancient Greek philosopher Epicurus (341 – 270 B.C.) said, "We cannot live pleasurably without living prudently, gracefully, and justly; and we cannot live prudently gracefully, and justly, without living pleasurably." Interestingly enough, the man was talking about food and drink. His philosophy, Epicureanism, sought to admonish the pain accompanying a mortal life with pleasure and happiness derived from sensory experiences and friendships. He also talked about abstaining from sex, but that has sort of fallen from the record in my book. Modern Epicureans are simply people who enjoy good food, wine and beer. However, culturing an appreciative palate involves more than just the appreciation of creative eating and sipping; for as Epicurus himself noted, pleasurable partaking is inseparably intertwined with the ideals of justice, grace and prudence.

Quite contrary to those ideals, what we Americans actually consume is such a confusing mess evenfood experts such as author Michael Pollan can’t trace how modern meals make it to our plates. Like many, I was weaned on dry, bland burgers, Kraft Mac & Cheese, fountain soda pops and eventually yellow, fizzy beers and legless Chardonnays, completely unaware of how the food and drink our family purchased was raised, grown, produced or transported to the local grocery store we bought it from. There’s something grossly wrong with not only the eating and drinking choices manyof us make, but also with how our food in general is produced, distributed, advertised and prepared. How imprudent!

Some personal life experiences helped start a change in my eating ideals: heart illnesses and lactose intolerance in my family, Ebola and e coli in the news, nationwide rampant obesity and the constant rise of food and fuel costs dissolved my temperate ignorance of not only my meal choices but also our culture’s collective diet. You are what you eat, even if you don’t know what it is you’re eating. We are now slowly waking up from this Blue Light Special, fast food, toxin-induced slumber while everything around still says to chill out and eat another double cheeseburger. But hey, it’s a capitalist economy, you know? Big fish eats the little one. Budweiser has budgeted $35 million alone to advertise for the forthcoming Bud Lite Lime! How could we resist? Profit has been the purpose, not the production of healthy and ecologically sustainable products, and certainly not prudent, just, or graceful food. However, as the Epicurean awakes in more and more of us eaters and drinkers, things are beginning to change. Unhealthy and downright dangerous foods are increasingly under the wide eye of discriminative consumers and, as always, we’re ready for next new and better thing.

We are dynamic beings. Our taste changes and preferences shift. For most of us lucky Americans, there’s a lot to choose from when it comes to quenching our thirst and satisfying our hunger. Unlike my dog, who rolls and shakes with pleasure every morning for the same cup of Eukanuba, I scratch my head and rub my belly thinking, "bacon, oatmeal, venison tenderloin and onions, rice and raisons, or Carnation Instant Breakfast…" Lots to consider there, but eventually we all decide and eat. Economics plays a big part in this decision. To be an epicurean today is to base the decision of who and what to support with our daily purchases on more than just self satisfaction and personal pleasure. An Epicurean recognizes that personal health, sustainable food and beverage production and the enjoyment of intriguing and well-prepared food and drinks are all things interconnected in the local and national economy. Do I want to stop at the local bakery this morning, or try the new Wendy’s breakfast chicken biscuit? Did I know there was a local bakery? Can I resist the billboard staring at me through the window? We all hold dear our personal freedom of choice and individual preference, but making decisions of this sort is kind of like casting a vote. Who is getting my money and what are they going to do with it? Actually, my mouth probably wouldn’t mind the breakfast biscuit, the flavor of saturated fat and high fructose corn syrup has been ingrained in my psyche since childhood. That is, were it not for my knowing that those birds were pumped with antibiotics I can’t pronounce and caged so tight they couldn’t turn around. Feeling good about which businesses you support really makes life taste better. Unfortunately, learning about where our food comes from can lead to disillusionment. Still, it’s a petty tradeoff for enlightenment.

The success of the organic, green, local and slow food revolutions coupled with the rise of independent and innovative craft breweries, wineries and distilleries shows we eaters and drinkers are seeking new sources for nourishment and enjoyment. And we are supporting them with our purchases. Such cultural movements attempt to succeed not only economically but also idealistically. This is viable because consumers continually patronize businesses, growers, producers and retailers who offer products which match the consumer’s personal values and budgets. This culmination is the crux by which Epicureanism is spreading from the privileged few to the middle-class many. In general, higher ethical and ecological morals invariably tend towards higher quality food and drink across all economic planes. This is not to say that every environmentally and socially conscious eatery serves first-rate food and that every craft brewery makes excellent beer. Not without talent, ambition, creativity and a sense of higher purpose can fine victuals and glorious ales be produced. Good ingredients, however, never hurt.

The Epicurean then demands a lot of the food they eat and the beverages they imbibe. Don’t be afraid to join our ranks; we’re not snobs, elitists, or princesses. We eat and drink pleasurably as a celebration of daily life. We purchase consciously and patronize purposefully. Taste is subjective, and many factors determine what each of us likes and dislikes flavor-wise. There is no static standard by which food can be judged against. A flavor can only be labeled good, bad, indifferent or confusing by the individual partaking. The more experienced of us know too that even those perceptions shift and evolve. Discovering what it is you desire is a big leap down the Epicurean path. Many of us eaters, however, have relegated eating to a mere daily chore which gives no joy and endows no inspiration. Few can eat brilliant and outstanding dishes three times a day, but we can all start to pay attention to what our bodies and mouths are telling us about or choices.