Tag Archives: Jennifer Iannolo

(Catholic) Sensual Ethic

Just listened to this podcast episode about a sensual approach to life and a philanthropic approach to food and elders.
Food Philosophy: Food Philosophy #24: Sensuality, Gael Greene and Citymeals-on-Wheels

Maybe it comes from having been brought up in an open-minded French-Canadian Catholic environment (heavily-secularized, passionate post-Jesuits with strong mother figures) but I can really relate to a food philosophy that is both sensual and ethical. Max Weber’s Protestant Work Ethic notwithstanding, there’s something deep about connecting to life as both a pleasurable experience and a matter of helping each other out. Islam is actually very similar in this sense. And maybe the religious dimension of culture is just too much on my mind, these days, but this felt really good.

It actually made me feel exactly the opposite feeling as the feelings I felt after listening to a somewhat disappointing recent podcast episode of Radio Open Source on food and the free will.

It also connects with my growing academic interests in food and culture (especially on beer and coffee). In fact, it makes me think about ethical issues in (food and music) consumption as well as about alternative views of Globalisation.

Thought for food!


Beer Terminology and Media Coverage

Thomas comments on coverage of the Yakima hop fire.

Bear Droppings :: Crying Over Spilled Beer

Beer and ale, funny I always thought ale was a kind of beer, just goes to show you what happens with you send a unknowledgable reporter to write a story.

Distinguishing “beer” from “ale” is not the most accurate measure of cluelessness in terms of beer. Some terminologies (say, in legal documents) have very specific definitions for those terms, distinguishing them from one another (say, alcohol percentage). Inaccurate for brewers but accurate for many newspaper readers.

Actually, most of the articles on the Yakima hop fire were relatively appropriate in terms of beer knowledge. Not “worthy of beergeek praise” appropriate, but “better than your average wine journalist” appropriate. Be thankful that those articles actually mentions hops as contributing bitterness, flavour, and aroma to beer. Some people seem to think that hops are the main ingredient in beer fermentation.

What I still don’t understand is why some people maintain that the warehouse belonged to Hop Union while most people seem to say it was one of S. S. Steiner Inc.’s warehouse (and those people are quoting a Hop Union warehouse manager who might know whether or not his hops burnt). Of course, it’s still possible that it was in fact a Hop Union warehouse but, if so, it’s rather strange that the Hop Union corporate website makes no mention of this, even to reassure clients.

There definitely should be better media coverage for beer in general. It could potentially help people understand what beer really is. Thankfully, some people, like Joseph Hallinan of the Wall Street Journal and Jennifer Iannolo of Food Philosophy are doing their homeworks and are getting people to learn more about beer.