It’s oxymoronic that the ancient philosopher Epicurus (the man behind the term “epicurean”) didn’t really promote a wide appreciation of food. In fact, he espoused the inarguable tenet in his philosophy that the more mundane and modest the food the better. One can just picture Epicurus back in food-loving Greece hopelessly caterwauling about how eating bland food should be written into law to a crowd of affronted red-faced food aficionados and cooks, who all demand that Epicurus stop his blasphemy and return to their palaces and houses to sample the best food in the land for reconsideration. Epicurus would then reluctantly follow the most outspoken in the group to their home and, after copious amounts of feasting and spirits, he would loosen his tightening toga, wrap his arms around two buxom chorus girls, and resignedly apologize to the flustered host about his previous overestimation regarding dull food. What a racket.
Gross speculation maybe, but good old Epicurus reminds me of another philosopher – Benjamin Franklin – who once testified: “to lengthen thy life, lessen thy meals.” However enduring the aphorism sounded at the time, this was declared before mister Franklin moved to France as a American ambassador where he discovered delectable French grub and mysteriously contracted the gout. You can’t blame him for his edible complex though. His stomping ground – Philadelphia – hadn’t even conceived of the Philly cheese steak sandwich yet, and the rest of the grub in embryonic America was as puritanical as it gets.
While the old chestnut of “eating healthy” is still being relentlessly mumbled today – and probably will be into perpetuity – modern epicureans have helped to transform the philosophy of food from one of meager utility to an honestly inspiring experience. With assistance from modern mutinous epicureans, food is huge now. Some of the most famous restaurants in the U.S. are harder to get into than an Ayn Rand novel. Some eateries are so hot they have actually have groupies and followings. Consequently, chefs have become celebrities, and a few have achieved rock star-like status.