The Feed

The Feed was in a section of my retired Food Publication Website in 2015 that I am now making available for all to enjoy.

RAW: Not for Vegans - Part ONE: Finding Edo

Pinpointing the precise time of the advent of cooking would be extremely difficult. Even if we were to procure the time line for evidence of the first use of fire, this would not necessarily be evidence of the use of fire for cooking.

Research dates fire usage back some 300,000 years – can this be interpreted to when generation “homo-erectus” started putting wild boar on a rotisserie? Not likely. It seems as though today, even with the plethora of classic and new cooking instruments; sous vides, rationale ovens, salamanders and open flames, we as homo-sapiens still prefer to indulge in the rarest cuts of beef, lamb or fish-out-of water blue-fin tuna and wild Atlantic salmon. So, why on earth do we opt to consume uncooked protein? It seems almost barbaric to do so.

Alva Pratt , Unsplash

Alva Pratt, Unsplash

Part ONE: Finding Edo

Sushi is a perfect example of our desire to consume RAW at its peak. Cultural acceptance for raw fish to be comestible has grown significantly since the late 70’s – a growth of which is quite substantial, considering, if we were to go back even just 20 years, finding a sushi joint (in this city anyway) would be a rarity – let alone all-you-can-eat! Today, sushi (or just Japanese) restaurants can be found as successive as Golden Arches and the influx has not only presented itself in North America, but globally as well.

But, before indulging into (what we now know and associate) sushi, hop into my 88mph Delorean (that’s a Back to the Future reference):

Sushi, which is (was) actually a term for fermented meat or fish, was prepared for the sole purpose of preservation and believed to have originated in Southeast Asia. 2nd Century Chinese scriptures show this process of salted meats/fish fermenting in rice for long periods. This fermentation process was then adopted by the Japanese centuries later, though it was believed that, rather than the rice be disposed of, it was consumed along with the fish.

Maksym Ivashchenko , Unsplash

In the 10th Century, the raw fish and the rice were consumed together, but even then, the familiarity to today’s sushi was still far and wide. It wasn’t until the late 1820’s when raw fish and sushi (fermented rice) were physically combined. Created as an inexpensive fast food in Japan catering to the hustle and bustle of Edo (what is now Tokyo). Vinegar infused rice (resembling the naturally fermented sushi rice) paired with Japanese sashimi (particularly tuna) became an on-the-go culinary phenomenon; along with tempura, unagi & kabayaki. This is the sushi widely known to the world today. Originally called “Edo Style”, based on its origin city, Edo (Tokyo).

"Fun fact: Wasabi was originally used as an a germ killer for its antibacterial properties. During these times, clean water was difficult to obtain and refrigeration was virtually non-existent. RAW wasabi, grated from the Wasabia Japonica root was used to kill bacteria and e-coli. Today, what we typically see as wasabi is actually dyed green horseradish as actual wasabi is expensive to import."

Fast Forward:

In the late 1960s, Japan Airlines embarked on a new 'Cargo Division' and began exporting goods abroad, particularly to the United States - but a problem arose: Japan was exporting, but not importing. Planes bearing cameras and electronics to New York were returning empty; the airline needed a practical solution to Japan’s trade imbalance with the United States. Searching for something suitably expensive, JAL Cargo's President at the time, Akira Okazaki, researched and settled on price heavy seafood such as ark shell and sea urchin and particularly Atlantic blue-fin tuna, which was fast becoming a delicacy at the time. This marked a three-year process in the design and production of a properly refrigerated cargo container, by JAL, to import the fish. More specifically, in 1971 when the first Atlantic blue-fin tuna landed in Japan, it marked the starting point for the growth of sushi, all over the world.

Ramon Kagie , Unsplash

Ramon Kagie, Unsplash

By the mid 1970's, more and more sushi restaurants were opening to cater to Japanese businessmen living abroad; and naturally, the Western-living sushi chefs attempted to introduce it to American culture. Though persuading them to eat raw fish proved to be a daunting task, after much trial and error across the board,  the 'California Roll' was invented by a Japanese Chef living in Vancouver, British Columbia, Hidekazu Tojo. (There is an ongoing argument of this fact being accurate). The Western tongue, unfamiliar to raw fish and seaweed, soon became adept to the inside-out, vegetarian roll and the trend quickly moved south to California, swiftly across North America and eventually, around the world.

Florian Metzner , Unsplash

Florian Metzner, Unsplash

Today, the desire and taste for sushi is inherently Global. It grows as you read this. So much so, that certain species of marine life face extinction (and that is another topic on its own). Though, the question still remains, of why we choose to eat RAW fish? The first conjecture would be something as simple as TREND. By definition, "a general direction in which something is developing or changing". The sushi trend, from the streets of Edo, developing and changing into the streets of Toronto, San Fransisco, Warsaw, Moscow, Manila, Hong Kong, Cape Town, Sydney and even Mumbai. Much like the developmental stages of being able to find a Chinese restaurant in any country in the world, today, sushi restaurants are as Global as Starbucks, popping up in busy, tourist ridden areas to keep up with the demand of evolving palates. Which brings a fusion of a second and third hypothesis; this palatable evolution of Japanese cuisine. The emigration of the Japanese brought on their cultural significances (as would any cultural emigration). It would only be a matter of time for the final destination would adopt and spawn a "little town" of their own. In a heavily-populated, culturally-rich city such as Toronto, the effortlessness of finding a sushi restaurant is staggering thanks to our culinary open-mindedness - and, as appreciation grows for other, worldly flavours all over the world, we can only assume the desire to want more of what we're not used to, continually cultivates. 

Let's EAT! But first...

There's no question that technology has played an integral part in our evolution as a society. It's no longer enough to simply rely on the old analog ways of sharing our most memorable moments. From movies, to music, to photos, to multimillion dollar ad campaigns - the digital age has taken over our once rooted human psyche and turned it on its head with the purpose of simplifying the process of living... Or, at least, that's the intent. So what is it about this "point, shoot and share" generation (as I like to call it) that makes us point, shoot and share? Why is the constant desire for Likes, Followers and Pins more relevant to the way we communicate, than the way we actually communicate?

Beef Bulalo - Lamesa Restaurant, Toronto Photo by Joey Salmingo

Beef Bulalo - Lamesa Restaurant, Toronto
Photo by Joey Salmingo

Every day, more and more restaurants, bakeries, food trucks and even grocery stores login to their Facebook, Twitter, Instagram and other social media accounts to snap and document their day, doing everything they can to generate more likeables, re-follows and hash-posts. (It works, though. Prior to today, I already had close to 500 Followers on Instagram, and I hadn't even posted anything relevant. All I did was post pics of my food and hashtag'd the crap out of it.)

As our perplexities accumulate we can only assume that the reasoning for this is as simple as asking for a smile at McDonald’s. FREE ADVERTISING - an obvious no-brainier move on these businesses but, the inquest still remains: Why the hell does it matter for an average Joe to go out, snap a dick-pic of his downtown corner street-meat with extra sauerkraut and then share it with his 692 followers on Instagram and 2,346 Friends on Facebook, 6 of which are his actual friends?

Pulled Pork Tostada - Barrel & Ashes, Los Angeles Photo by Joey Salmingo

Pulled Pork Tostada - Barrel & Ashes, Los Angeles
Photo by Joey Salmingo

Like repetitive reality television subject matter, it’s really just something that we’ve grown into.  It’s become socially acceptable table etiquette to click, snap, hashtag, send and share before taking the first bite. Food quality only takes premise for said photo, and the actual first bite is only complimented by what it used to look like in said photo, as the page is refreshed repeatedly between chews while the “heart counter” increases in value (and if the counter stops at 17 Likes after 4 minutes, using #justinbeiber #squats #pugs will usually generate more traffic and Likes to that Sephia filtered hotdog).

Selection of Tapas - Bar Raval, Toronto Photo by Joey Salmingo

Selection of Tapas - Bar Raval, Toronto
Photo by Joey Salmingo

You really can’t go a day anymore, without seeing someone take a FOOD SELFIE. Living in a culturally-rich city such as Toronto, it tends to be quite prominent based on the plethora of culinary options, although, it is a global phenomenon. Whether we like it or not, and whether we realize it or not, the FOOD SELFIE has changed the way we eat, who we eat with and incidentally, where we eat (home included), the way we cook and the way we present our food. It’s no longer acceptable to place leftovers on a plate you’ve been eating off of since you were 9.

The FOOD SELFIE places a great burden on the creator of the dish as well. It’s subject to criticism, arrogance, ignorance and the worst of it all, #improperuseofhashtags. But it also gives an opportunity for the artist (if you will), to showcase familiar or unique skill-sets to a mass culinary congregation. It entices us to eat what they’re cooking, cook what they’re eating, go where they’re eating, cook what they’re cooking and go where they’re cooking to eat what they’re cooking to cook what they’re cooking to eat.

These photos are the reason we woke up at 9am on a Sunday to go to Mildred’s Temple Kitchen for their Blueberry Pancakes. It’s the influence behind that first sip of Ruth's cold-pressed juice to find out what ‘cold-pressed’ actually tastes like. It’s the motivation to go to China and find out what deep-fried scorpion tastes like (okay, maybe not) – but it’s the reason we go over on our data usage, monthly. Whatever the reason, and whether we do it ourselves, or the people around us do it, the FOOD SELFIE is incontestable. It’s become part of our culture as a technologically advanced collective of culinary significance. It can be that sous-vide Delmonico cut or that scrambled eggshell omelet... "Let's eat! But first, let me take a selfie."