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Shirin Neshat discusses what it’s like to be an Iranian artist working in exile, always having to be conscious of two completely different audiences. She says she envies western artists for their freedom to eschew politics in their work. She ends on an optimistic note about the Green movement, though it’s worth noting that this talk was recorded in 2010, and the lack of momentum towards freedom in the time since might dampen that optimism. (Weird aside: there’s no mention of the movement on Iran’s wikipedia page, just an odd reference on the talk page.)
Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You’ll find “natural flavor” or “artificial flavor” in just about every list of ingredients. The similarities between these two broad categories are far more significant than the differences. Both are man-made additives that give most processed food most of its taste. People usually buy a food item the first time because of its packaging or appearance. Taste usually determines whether they buy it again. About 90 percent of the money that Americans now spend on food goes to buy processed food. The canning, freezing, and dehydrating techniques used in processing destroy most of food’s flavor — and so a vast industry has arisen in the United States to make processed food palatable. Without this flavor industry today’s fast food would not exist. The names of the leading American fast-food chains and their best-selling menu items have become embedded in our popular culture and famous worldwide. But few people can name the companies that manufacture fast food’s taste.
My favorite chapter from Fast Food Nation, about the flavoring industry, is online in its entirety. Eric Schlosser visits the labs, and the account is startling. You’ve gotta read this.