The Perils of Highly Processed Food

The opposition of the raw and the cooked, to borrow from the title of Claude Lévi-Strauss’s most cited though not best-read book, seems basic to our ideas of nature and culture. A raw prawn is part of the sea; broiled, it becomes part of our art. But for Lévi-Strauss the real work was done by the third leg of his “culinary triangle”: the rotting. Spoilage, after all, is a natural tendency of food and the most urgent reason we transform nature into culture—we’re desperately trying to keep what we’re about to eat from going bad.