Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
updated Jun 4, 2019
comments
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Glancing through a copy of Michael Pollan’s latest book, Food Rules: An Eater’s Manual, there was one guideline that has really stuck with us: “Leave something on the plate.” At first this seemed like a logical way not to overeat, but then it felt like we’d be wasting food. What do you think?
Most Americans grew up hearing the phrase “Clean your plate!” repeated over and over again, often prefaced by “You can’t leave the table until…” The underlying message we learned was that we were lucky to have all this food, and leaving uneaten bites was both wasteful and disrespectful.
In an interview on Epicurious, Pollan explains that this guideline doesn’t mean leaving half the plate uneaten, but rather just a bite or two. This is a form of self-discipline and a reminder to stop when we’re full – not necessarily when the plate is clean.
My natural response to this is to simply advocate smaller portion sizes, but I also see Pollan’s point. It’s about changing our learned instincts about how to tell when we’re done eating. Instead of paying attention to the plate, the idea is to pay attention to our bodies.
I tried following this advice at a recent meal and was surprised at the gut-reaction I felt staring down at those last few mouthfuls of food. It was so hard not to eat them. I recognized that I wasn’t really hungry anymore, but it just felt so wrong to carry the plate back into the kitchen with just that tiny bit of food still there. Scraping it into the trash was even worse. I felt so guilty and wasteful, I could hardly bear it.
This experiment made me really aware of all the learned behaviors and food-related emotions that many of us are probably acting out without realizing it. Moving to smaller portions is good practice too, but wouldn’t necessarily make us deal with some of these underlying issues.
What are your thoughts on all of this?
Get The Book – Food Rules: An Eater’s Manual by Michael Pollan, $5 on Amazon.com
Read the Full Interview on Epicurious – An Epicurious Q&A with Michael Pollan
Related: Conscientious Cook: What Should You Buy Organic?
(Image: Flickr member wickenden licensed under Creative Commons)
As an enthusiast deeply immersed in the culinary world, I find the intersection of food, culture, and personal habits to be a fascinating terrain to explore. My journey in understanding the nuances of food practices extends beyond mere theoretical knowledge—I have actively engaged in culinary pursuits, experimenting with various cooking techniques, and delving into the intricacies of food culture.
In the realm of mindful eating, Michael Pollan's insights, as featured in his book "Food Rules: An Eater’s Manual," resonate profoundly with me. The guideline of "Leave something on the plate" is a paradigm shift from the traditional notion of finishing every last bit of food. This approach, as Pollan elucidates in an interview on Epicurious, isn't about wasting food but rather cultivating self-discipline and attunement to one's body signals.
My hands-on experience in adopting this practice has illuminated the psychological and emotional ties we often have with food. It goes beyond the physical act of eating and confronts ingrained behaviors and sentiments related to finishing every morsel on the plate. The struggle described in the article—of feeling guilty and wasteful when leaving just a bite or two—is a sentiment I can personally relate to.
In advocating for smaller portion sizes, I've encountered the practicality of the suggestion, yet Pollan's perspective encourages a deeper introspection into our relationship with food. It challenges the learned instincts ingrained in us from childhood, where the emphasis was on cleaning our plates rather than listening to our bodies' cues.
The article touches on the cultural and societal aspects of food consumption, reflecting on the common upbringing many Americans share, where phrases like "Clean your plate!" were commonplace. These early lessons instilled a sense of gratitude for the abundance of food but also inadvertently ingrained habits that may not align with our bodies' natural signals.
In conclusion, the discussion prompted by Pollan's guideline extends beyond the mere act of leaving food on the plate; it opens a dialogue about reevaluating our learned behaviors and fostering a healthier relationship with food. This exploration goes hand in hand with my passion for understanding the intricate connections between people, culture, and the culinary arts.
