By Lisa Smith
The Editorial Team debated whether or not to join the digital #ClimateStrike. The team was divided: should we make a political stand at all? In the end, we compromised. Rather than shut down the site temporarily, we decided to have a banner supporting #ClimateStrike week (September 20-27) and a blog post to explain our position.
To pick up on a theme of ‘hospitality’ that is so often a part of the history of food, I chose a banner for the week that suggests a big party–but one that has gone very badly wrong. What can we do to be better guests? There is no Planet B for us to move onto for our next party once we trash this one.
Although we don’t often directly address it, many of us who work on recipes came to it through an interest in the natural world. What knowledge about plants’ medicinal properties have been lost over time as we became detached from our environments? How have modern agricultural practices reshaped what foods we can taste, and how we taste them? How can historical practices inform a need for agricultural sustainability?
Take, for example, work by Ryan Kashanipour that highlights the overlapping relationship between body, society, and nature. Or by Carla Nappi that describes the ways in which recipes encapsulate medical ingredients, embodiment, and time flows. For pre-modern Europeans, stewardship of the earth even had a religious imperative, as Marieke Hendriksen has argued. Religion was not the only reason, though; seasonality framed day-to-day experience. Our issue on seasonality from May 2017 has a range of posts that consider how seasons and availability affected foods, medicines, and artisanal crafts. I wonder how recipes of the future will be shaped by a hotter climate, fewer seasons, more deadly weather, and rapid change.
I will not hark back to the good old days (always bad historical practice), but we might consider how we can restore a sense of our human bodies and cultures as being part of nature rather than separate from it–or, masters of it. (Carolyn Merchant’s analysis in The Death of Nature seems more pressing than ever.) The work of some contributors offers, perhaps, more hope. Anne Stobart’s work, for example, encourages us to look around more carefully at plants in our daily life. Zara Anishanslin has a useful exercise for thinking about how things we use everyday have a global history: everything is connected. Sharing food helps to build cultural bridges and to build a sense of international community, as Megan Daigle describes. And one of our contributors, David Shields, is bringing back old crops, which expands our culinary AND agricultural possibilities.
There is, of course, no easy answer. But one starting point might be to think more about our interconnected world, whether we are looking at the relationships among humans, animals, and nature, or across geographical regions. It is only by acting together that we can stop the housewarming guests from completely wrecking our home!
OpenEdition suggests that you cite this post as follows:
Lisa Smith (September 20, 2019). Worst Housewarming Ever. The Recipes Project. Retrieved December 3, 2024 from https://doi.org/10.58079/td7u