{"id":1451,"date":"2017-06-09T18:33:40","date_gmt":"2017-06-09T18:33:40","guid":{"rendered":"https:\/\/blog.jillpearlman.com\/?p=1451"},"modified":"2017-06-09T18:34:13","modified_gmt":"2017-06-09T18:34:13","slug":"the-food-thing","status":"publish","type":"post","link":"https:\/\/blog.jillpearlman.com\/?p=1451","title":{"rendered":"The “Food” Thing"},"content":{"rendered":"

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Food is not unsung these days, quite the opposite.\u00a0 Our foodie and consumer culture fetishizes it.\u00a0 The constant spill of images whetting desire to look and to own almost obliterates its origins of sustenance.<\/p>\n

A day without food – a fast, hunger strike, poverty – will bring its essential quality right on back.\u00a0 Food, glorious food!\u00a0 Muslims are currently observing Ramadan, a month of neither eating nor drinking, from sunrise to sunset.\u00a0 The traditional custom of breaking the fast is a glass of buttermilk, a handful of almonds and harira soup.\u00a0 Imagine the tang and silk of the first sip of buttermilk, the blossoming spices in the warm harira.\u00a0 Maybe the sun glistens on a layer of olive oil, and underneath the diner finds a substantial puree of earthy legumes. \u00a0There is a bit of grit, a nose of minerals, a head of fragrant odor. \u00a0Most cooks make harira with lamb, but a vegan version, with plenty of lemon, is complete. The “kitchen sink” soup of chickpeas, lentils, vegetables, cinnamon, turmeric, ginger, pepper binds together like a world. Harira, as an object of worship, will last only a few minutes; it beckons, it is met, and the body are soul are nourished.<\/p>\n","protected":false},"excerpt":{"rendered":"

Food is not unsung these days, quite the opposite.\u00a0 Our foodie and consumer culture fetishizes it.\u00a0 The constant spill of images whetting desire to look and to own almost obliterates its origins of sustenance. A day without food – a … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[400,579,582,581,583,580,584],"class_list":["post-1451","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-foodie","tag-harira","tag-moroccan-food","tag-paula-wolfort","tag-ramadan","tag-soup","tag-tea-in-sahara-providence"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p4D5qU-np","_links":{"self":[{"href":"https:\/\/blog.jillpearlman.com\/index.php?rest_route=\/wp\/v2\/posts\/1451","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.jillpearlman.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.jillpearlman.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.jillpearlman.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.jillpearlman.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1451"}],"version-history":[{"count":2,"href":"https:\/\/blog.jillpearlman.com\/index.php?rest_route=\/wp\/v2\/posts\/1451\/revisions"}],"predecessor-version":[{"id":1453,"href":"https:\/\/blog.jillpearlman.com\/index.php?rest_route=\/wp\/v2\/posts\/1451\/revisions\/1453"}],"wp:attachment":[{"href":"https:\/\/blog.jillpearlman.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1451"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.jillpearlman.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1451"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.jillpearlman.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1451"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}