Importance Of Cooking

The Importance of Cooking That Might Leads Us to Utopian Food System

The food system has been critiqued in terms of moral, from its process of production, processing to consumption (Trubek, 2011).Referring to ‘Aristotelian concepts of virtue ethics and the good life’, what is considered good in the food system is the essential way of eating which will transform people and leads to what it is believed to be ‘good life’ (Trubek, 2011, p.192). The complexity in the food system which the stakeholders are heading towards divers objective have caused the imbalance in the nutrition, health and gastronomy (Coveney&Santich, 1997). As this deviation has been perceived and agreed as a concerning issue, Robertson (1979), cited in Coveney&Santich (1997,

The first option, the HE approach, depicts more on the convenience culture contrasting the second option, the SHE approach that aims for gastronomy culture. Cooking, anyhow, is hooked in these two options, where the gastronomy culture promotes cooking, andin contrast the convenience culture that is dominating,demotes cooking skill. Cited in Pollan (2013), research showed that less people is actually cook compared to the number of people who bought prepared meal and people who watch the cooking program in Television. Without any concern with this pathetic fact, cooking will be seen as tremendous skill, as people loss the skill and knowledge in cooking in future times. The loss of cooking skill defines the direct disconnection of human and the nature.This paper argues that cooking, which starts to vanish in contemporary world, is an important aspect in gastronomy and so does in humankind, not only for a medium to provide human a good meal, but also significant for human civilization. The discussion will be started from the convenience culture as the depiction of the first options the HE approach, and its correlation with cooking. Then followed by the second approach that portray the gastronomy

This may regards on the value of economy, where the produce offer a warranty for cheaper price; the value of nutrition, where the food promotes themselves as ‘healthy food’; and the value of convenience (Coveney&Santich, 1997; Coveney, 2009). Belasco (2008) believed that contemporary food system offers convenience as their product. The term convenience has deeper understanding which implicates not only saving time, but also includes the least possible involvement of physical and psychological effort, starting from the planning process to the actual preparation of the meal (Brunner, van der Horst &Siegrist, 2010). Referring back to the definition of convenience, convenience food signifies any material that promotes the ‘convenience’ in all processes of producing, consuming, and cleaning (Candel, 2001; Darian & Cohen, 1995 cited in Brunner, van der Horst &Siegrist, 2010). The culture material may include the food that is prepared outside the home. Although, convenience is usually perceived negatively, convenience is a dichotomy which has positive value on the consumer as well (Belasco, 2008). Similarly, Botonaki&Mattas (2010) argued that convenience offer both positive and negative values in which the positive is the convenience itself. Laudan (2010) stated that natural food is often unreliable, unpalatable and hard to digest which require