The op-ed piece shoots down a lot of Bourdain's points, including the following paragraph:
I will concede that sharing food is an extremely rich, complex act of value that no one should underestimate. What I ask of you, Anthony Bourdain, is to respect the values of many vegans that extend centuries beyond the advent of California’s latest macrobiotic diet. How, I wonder, can you respect the Indian culture’s belief that the cow is sacred while scoffing at many Americans who believe that all life is sacred? Why must vegans sit passively on the cultural sidelines while we laud chefs like you who embrace all culinary and lifestyle ways, except for our own? A vegan diet entrenched in religious and ancient tradition is perfectly acceptable, while a vegan diet entrenched in sustainability and current health values are not? Where is your bright line here, Mr. Bourdain?
It's a great debate, and many have said that the use of meat in food, with our burgeoning population, is simply too expensive in terms of resources to sustain our world population.
What exactly is a macrobiotic diet, by the way?
The macrobiotic diet and philosophy were developed by a Japanese educator named George Ohsawa. He believed that simplicity was the key to optimal health. Macrobiotics is not simply about food, but spirituality and sustainability as well.
Here are the guidelines for a macrobiotic diet. You can see, contrary to some beliefs, it's not totally vegan or anything.
- Whole grains typically make up 50 to 60% of each meal. Whole grains include brown rice, whole wheat berries, barley, millet, rye, corn, buckwheat, and other whole grains. Rolled oats, noodles, pasta, bread, baked goods, and other flour products can be eaten occasionally.
- Soup. One to two cups or bowls of soup per day. Miso and shoyu, which are made from fermented soybeans, are commonly used.
- Vegetables typically make up 25 to 30% of the daily food intake. Up to one-third of the total vegetable intake can be raw. Otherwise, vegetables should be steamed, boiled, baked, and sauteed.
- Beans make up 10% of the daily food intake. This includes cooked beans or bean products such as tofu, tempeh, and natto.
- Animal products. A small amount of fish or seafood is typically consumed several times per week. Meat, poultry, eggs, and dairy are usually avoided. Fish or seafood are eaten with horseradish, wasabi, ginger, mustard, or grated daikon to help the body detoxify from the effects of fish and seafood.
- Seeds and nuts in moderation. Seeds and nuts can be lightly roasted and salted with sea salt or shoyu.
- Local fruit can be consumed several times a week. Includes apples, pears, peaches, apricots, grapes, berries, melons, and other fruit. Tropical fruit such as mango, pineapple, and papaya is usually avoided.
- Desserts are permitted in moderation, approximately two to three times per week. Desserts can be enjoyed by people who are in good health. Emphasize naturally sweet foods such as apples, squash, adzuki beans, and dried fruit. Natural sweeteners such as rice syrup, barley malt, and amazake can be used. Sugar, honey, molasses, chocolate, carob, and other sweeteners are avoided.
- Cooking oil is typically unrefined vegetable oil. One of the most common oils used is dark sesame oil. Other oils that are recommended are light sesame oil, corn oil, and mustard seed oil.
- Condiments and seasonings include natural sea salt, shoyu, brown rice vinegar, umeboshi vinegar, umeboshi plums, grated ginger root, fermented pickles, gomashio (roasted sesame seeds), roasted seaweed, and sliced scallions.
Watch Bourdain's rant below.
