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Summary Of In Praise Of Fast Food

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“In Praise of fast Food” is an article authored by a British-born academic historian and philosopher called Rachel Laudan who grew up on a farm, and survived on fresh farm produce. Laudan wrote about how our ancestors were limited to bad tasting and usually indigestible natural food that lacked reliable sources of supply, and required excessive amount of time to prepare. For our ancestors, food cultivation was at the mercy of Mother Nature; seasons of plenty were followed by seasons of hunger. In Laudan’s article, she describes the message conveyed by newspapers and magazines, television programs, and cookbooks that modern, fast and processed food is a disaster and a mark of sophistication that bemoaned the steel roller mill and supermarket bread while yearning for stone-ground flour and brick ovens and seeks out heirloom apples while despising modern tomatoes (Laudan 270). Laudan used her experience in support of processed fast food when she stated that like so many people, her culinary style was created by those who scorned industrialized food and from culinary Luddites who abhorred the machines that were destroying their way of life. She refuted the notion that processed foods are a disaster by presenting evidence of the nutritional, health and time savings enjoyed around the world as a result of processed fast foods. Today, feeding a family on only natural food is almost impractical and fast food deserves all the praise. The modern world is filled with busy lifestyles

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