In our fast-paced modern world, the simple act of eating has become an experience of profound sensory disengagement. We are raiding the Guardian Long Read archives to bring you a classic piece from 2022 by acclaimed food writer Bee Wilson, which explores this troubling phenomenon and offers solutions.
The Modern Disconnect From What We Eat
Contemporary eating habits have created a significant gap between consumers and the sensory experience of food. According to Wilson's analysis, originally written for an essay collection from Flevo Campus – a Dutch institute dedicated to developing future urban food systems – we've entered an era where food is merely fuel, consumed with little awareness of its texture, aroma, or true flavour.
The rise of ultra-processed foods and fast food options has accelerated this trend, creating what Wilson describes as a state of sensory deprivation during meals. This shift represents a fundamental change from traditional eating patterns, where food preparation and consumption engaged multiple senses throughout the process.
Consequences of Sensory Food Disengagement
This disconnection carries significant implications for both individual health and broader food culture. When we eat without truly experiencing our food, we lose the ability to properly regulate our intake and appreciate nutritional quality.
Wilson's research suggests that this sensory disengagement contributes to unhealthy eating patterns and reduces the pleasure we derive from meals. The convenience of modern food options comes at a cost to our wellbeing and our relationship with what sustains us.
Restoring Our Connection to Food
The situation isn't hopeless, however. Wilson provides clear guidance on how individuals and communities can rebuild their sensory relationship with food. Simple practices like mindful eating, cooking from scratch using whole ingredients, and growing herbs or vegetables can help restore this vital connection.
By engaging more senses in food preparation and consumption, we can counteract the effects of ultra-processed diets and rediscover the joy of eating. These approaches align with Flevo Campus's mission to create more sustainable and engaging urban food systems for future generations.
As Wilson compellingly argues through her adapted piece, we don't have to accept sensory disengagement as the price of modern living. With conscious effort and systemic changes to how we produce and consume food, we can reclaim the rich sensory experience that proper eating should provide.
