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In the story ‘Liver and other options’ by Mary roach – various options in food items and the odd options in the meat consumption industry has been elucidated. In the piece, the author blends humor with the rapid exploration into Igloolik nomadic culture’s gastronomy and expands on the peculiar human interests regarding eating of odd chunks of meat which forms the theme of the whole story. The pieces of ideations around the gastronomy data collected from the diet of the Nomadic people and how the same is encouraged into the diet of the little children - forms the major highlight of the story. The story is a dark, humorous and hair raising adventure into the eyes, kidney, fat, adipose tissue and reproductive organs being eaten and promoted by the Nomadic culture. The difference of human generations and the change of human choices regarding food over a period of time has been depicted with utter brilliance. The navigation through the psychosocial and psycho-cultural factors influencing the marketing and consumption of odd body parts of animals has been described – ‘ to open people’ mind to a new food, sometimes you have to get them open their mouths’ (Roach, liver and opinions 2013; 121). Throughout the story – a more all-encompassing approach of incorporating the ‘all parts’ of animal into human diet has been encouraged and the various steps has been taken by the concerned society to make understand the people from other culture – the vitality of not wasting ‘any parts’ of an animal ( which is the food). The idea of food has been portrayed as an arsenal and it should not be wasted in any form even if it is unconventional and not ‘commercialized’ as traditional meat in rest of the world.
Various challenges to the commercialization of the ‘unconventional food’ has been explained from different perspectives and from the eyes of different cultures and societies – the barriers has been analyzed. ‘So powerful are race and the status based discussed that the explorers have starved to death rather than eating like the local’ (Roach, liver and opinions 2013; 121) – in this line, the very disgust of the sailors for the unconventional meat parts has been depicted by the author, through an example of racial and social preferences towards ‘refined’ food. The taste buds can have wild cravings and how food can twist the vine of wildest imaginations, does not matters if it is parts seared from kidney, brains, liver and bone marrow – the psychological cravings are more than real and the hunger facilitated by the these strange food stimulus are more than controllable and in the story, the human digestive system winds up strange and rather unthinkable meat cuts like ‘pig balls’. In the latter half of the story or rather in the last few pages, various righteous and safe social messages in regards with saving food and using it like a fuel rather than a feast has been delivered and the author does a good job in its final pages, to draw the attention of the reader into more secure approaches with eating and food consumption habits.
Roach, Mary. “Liver and Opinions: Why We Eat What We Eat and Despise the Rest.” Food Matters. Bedford/St. Martin’s, 2013, pp. 118-127.
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