Righteous Eats: Regulating International Food Delicacies
Righteous Eats is a website produced by U.C. Berkeley undergraduate student Rachel Soeharto in my online research and web production course during the 2012 fall semester.
Food bans and regulations imply a certain criminal activity in acquiring an edible good. In some cases, this assumption is a fallacy, considering the multiple indices in which the food can be served in a “right” or ethical way. Both foie gras (French for fatty duck or goose liver) and shark fin soup function as prime examples of delicacies that are produced in controversial manners. Yet, both dishes contain ingredients that can be prepared, farmed, or fished in sustainable ways that do not harm the well being of an animal.
Ultimately, domestic food bans and regulations only serve to stifle efforts to change food preparation from a controversial to a righteous process. — Rachel Soeharto, Righteous Eats
My site aims to investigate alternative methods to the industrial, factory-like procedures that have transformed prized food items into controversial commodities. I propose that modifications in these industries can also reinfornce the movement to grant every citizen information on where food comes from.