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Some Thoughts on Taste

Chicago pizza, where you truly have the option of either an uncut sausage patty or more commonly seen, sausage pieces, covering your pie, is something I can eat most days of the week. I have fond memories of sitting in Uno’s downtown or at Gino’s East a couple streets over or at Giordano’s. In our world of health conscious, obesity fighting, fitness crazed professionals, why then do I like it?

The answer is simple: it tastes really good.  Think then how incredibly powerful our sense of taste is and how incredibly influential our appetites are. If you’ve traveled at all, you’ve tasted different things and some agreed with you, while others did not. Mind you, taste is something very important to us and I dare say, it feeds our subconscious (pun intended) in ways we haven’t thought. Do you have a taste for gossip? Maybe you have a taste for Chinese culture or maybe you have an appetite for all things Apple (no, not the fruit).Appetites are important.

To underscore this, let me share an excerpt from Upton Sinclair’s book The Jungle , written in 1906, about the meat packing industry in Chicago. 

This is no fairy story and no joke; the meat would be shoveled into carts, and the man who did the shoveling would not trouble to lift out a rat even when he saw one – there were things that went into the sausage in comparison with which a poisoned rat was a tidbit. There was no place for the men to wash their hands before they ate their dinner, and so they made a practice of washing them in the water that was to be ladled into the sausage. There were the butt-ends of smoked meat, and the scraps of corned beef, and all the odds and ends of the waste of the plants, that would be dumped into old barrels in the cellar and left there. Under the system of rigid economy which the packers enforced, there were some jobs that it only paid to do once in a long time, and among these was the cleaning out of the waste barrels. Every spring they did it; and in the barrels would be dirt and rust and old nails and stale water – and cartload after cartload of it would be taken up and dumped into the hoppers with fresh meat, and sent out to the public's breakfast. Some of it they would make into "smoked" sausage – but as the smoking took time, and was therefore expensive, they would call upon their chemistry department, and preserve it with borax and color it with gelatin to make it brown. All of their sausage came out of the same bowl, but when they came to wrap it they would stamp some of it "special," and for this they would charge two cents more a pound.

Now, if it isn’t the taste that allures me, then what on earth is my problem?

-bo 

 

 

Comments

You have presented your thought on this blog and I found this one as very informative and interesting to read and thank you so much for the great read I really appreciate it. - Casa Sandoval

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About
As a University director of study abroad in Central Texas, ideas and stories matter. These reflections are for pilgrims making progress.


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