Oishinbo MMF: A Vegan Amuse Bouche?
Midway through the week and don’t you think it’s time for an amuse bouche?
While I live down south, I’m starting to have a better grasp of American time, posting these with absolutely no idea what day it is for most of my readers.
So, today we’ve got quite a good lot of amusing contributions. And yes! I’m not the only one cooking, you guys!
Izandra was nice enough to share her own experience in cooking the Asparagus with Walnut dressing and Asparagus Kabayaki from the Vegetable ala carte edition. I’m a bigger fan of the kabayaki because walnuts are expensive here in Manila. That said, those dishes do look lovely and as this is the second dish for the Oishinbo Cooking, isn’t it amazing how these dishes turn out to be easy to cook!
Sticking to vegetables, Sara K. speaks out in behalf of vegans for this MMF. She shares her position as a vegan and why it’s particularly difficult for her to appreciate titles like Antique Bakery and Not Love but Delicious Food because of how mindless they are about the ethics involved in food. And I think Sara’s point is valid for some titles, particularly for gourmet manga that seem to just keep on tasting meals and build stories around it. There is absence in some food manga about the ethics of food production. I’m particularly fond of Sara’s strong entry because it’s also a reminder that there are different eaters out there and there are people who chose to to abide particular ethics with food.
I’m not much of a strong ethical eater in the same respect as Sara, but Oishinbo and food manga has shaped a lot of my own food principles. Will it ever be proper to eat meat? Personally, I think that as long as the ingredient has been given much care and respect, I’ll keep on eating. And I think catching up food manga is a great way in showing that respect. Don’t be hatin’ the veggies. Think carefully about what you eat. Organic can be a way to go, but I think, what we learn mostly from Oishinbo is we have to be critical of the food we eat and in appreciating our food, we also respect the ingredient. I think that’s where becoming an Oishinbo comes into play.
Sean Gaffney gives us his double take on Oishinbo ala carte: Sake and shares how the only thing the comic has pushed him to do was look for those meals. I think it’s generally the same for everyone but it does take some courage to find some of these items.
Things seem to be rolling for this feast, and I still look forward to everyone’s entries before the week ends! Send me a tweet over at twitter or tumblr with the hashtag #oishinbommf, or send me an email at punkednoodle at gmail!