Eric Asimov said recently, “David is more like a wine writer than like a food writer. He brings that level of connoisseurship and obsessive attention to detail—the importance of the soil, the cultivation methods, and the growing region. Wine writers talk about the importance of terroir, or place; David is the first writer to bring that concept to fruit.” He added, “Grape growers make the cover of wine magazines, but you never read about the great peach or cherry growers, except in David’s pieces.”
Most food writing is about cooking—it’s less about the ingredients than about the rendering of those ingredients, and the consuming of them in communal settings. Karp is interested in the primal act of tasting—eating fruit right from the tree, vine, or bush. (“I’m not a foodie,” he says. “I’m a fruitie.”) His goal is sensual pleasure, but he has a rarefied idea of what fruit should taste like. The particular kind of taste he’s after is one that the nineteenth-century writers on fruit described as “high flavor”—a fecund, almost gamy taste that, according to Karp, has been all but lost as fruits have been bred for mass production and long-distance shipping. “High flavor is the flavor of a pheasant, hung until high,” he said. “You bite into the fruit, you taste the sugar, the texture, the acidity, and there’s an almost overpowering aroma. That’s what fruit should taste like. But Americans don’t know that, because most of the fruit we eat is trash fruit.” A real peach, allowed to ripen on the tree, is too fragile to withstand the rigors of a cross-country journey by truck or train, and so breeders have created low-acid, high-sugar peaches, which can be picked when they’re still very hard but still taste sort of sweet."
According to this hypothesis, every dish can be plotted along a single X axis, measured by Time at one end and Work at the other. If you wanted to go for fancier science, put time on the X axis and a work on the Y and plot recipes in quadrants.
This is the crux of the hypothesis: To get the biggest return on your investment, whether in time or work, you need to cook toward the extremes of the continuum. Venturing toward the center, where recipes require both time and work in near equal measure, is also fine, especially if you see cooking as an art form or creative outlet that brings you relaxation and pleasure, or in times of celebration or insanity, when you throw yourself into a food project that gives you a sense of accomplishment."
It should also be noted that people with TB or malaria can be treated, and cured, for a small fraction of the cost of treating somebody with A.L.S. As the philosopher William MacAskill recently wrote, “All people have an equal right to a happy, flourishing life; but some ways of spending money help more people, and help them to a greater extent, than others. This means we need to have a conversation about what the most effective ways of donating are.”
That is a conversation that almost nobody wants to have. In 1993, the World Bank came up with a new way for public-health officials to calculate the relationship between disability and the value of life. In the bank’s annual development report, economists focussed, for the first time, on the concept of the “disability-adjusted life year,” or DALY, a measure that has come to serve as the standard for how to assess the burden of a disease. Previously, the impact of an illness—cancer, the common cold, and everything in between—had usually been evaluated on the basis of how likely it was to kill you.
But life without good health also carries enormous costs for individuals, families, and societies. The disability-adjusted life year combines years of potential life lost owing to premature death with years of productive life lost to disability. Blindness is an example of a health problem that, while not fatal, can dramatically reduce one’s quality of life or ability to function within society. Alzheimer’s disease is another."
|Hypotheker:||je hebt een IBgroep schuld dus? Ja, dan moet je dus niet een hypotheek bij de ING nemen, want die weten dat je die hebt als hij van je rekening afgehaald wordt.|
|L:||Hoe weet jij dat ik een ING rekening heb? Heb ik dat doorgegeven?|
|H:||Nee, dat raad ik maar. Jouw leeftijd heeft vaak een rekening bij de ING, van de 'Giroblauw past bij jou'-periode.. Daarvoor was het ABN Amro.. Die hadden eind jaren 90 weer de Ajax rekening, die kids zijn nu 16, dus die krijg ik over 10 jaar weer aan mijn tafel|