Food writer and critic Tom Parker Bowles has revealed a list of foods he will not eat, citing ethical concerns and personal aversion. In an opinion piece, Parker Bowles detailed items such as foie gras, intensively farmed meat, and artificial sweeteners, explaining his reasoning.
He draws a parallel to P. Morton Shand's 1927 book, 'A Book Of Food,' which stated that "all food is a question of likes and dislikes." Parker Bowles emphasizes that food choices are deeply personal, echoing Jean Anthelme Brillat-Savarin's sentiment, "Tell me what you eat, and I’ll tell you what you are."
Ethical Concerns
Parker Bowles expresses strong objections to foie gras, describing the process of gavage, or force-feeding, as causing significant suffering to ducks and geese. While acknowledging claims of "ethical" production, he believes "no delicacy is worth that amount of suffering."
Intensively farmed meat is another item on his 'never eat' list. He highlights the poor conditions for broiler chickens, bred for rapid growth and confined to cramped, unsanitary sheds, and for pigs, kept in confinement without natural light or adequate bedding. Parker Bowles advocates for ethically produced, free-range, or organic meat, suggesting that consumers should eat less meat but prioritize higher quality.
Culinary Aversions
Beyond ethical considerations, Parker Bowles lists several foods he finds unpalatable. He is critical of "fake meat" alternatives, such as plant-based burgers, which he likens to "burnt rubber" and points out their processed nature, often containing ingredients like pea protein isolate, methylcellulose, and xanthan gum. He contrasts these with traditional sausages made primarily from pork.
Low-fat products are also rejected, with Parker Bowles stating, "I love fat. Fat is flavour. Fat is life." He dismisses skimmed milk and low-fat dairy as undesirable.
Truffle oil is described as a "base and horrible unguent" with an "artificial" flavor, lacking the sophistication of genuine truffles. He also expresses a strong dislike for dill, calling it a "swaggering green-tressed thug."
Food Trends and Dining Experiences
Parker Bowles also takes issue with certain food trends and dining formats. Hot honey, he argues, has had its moment and should be retired as a fad. Margarine is deemed entirely unacceptable, with a strong statement suggesting it should be eliminated. He finds tasting menus, particularly those with numerous courses, to be an "excruciating" experience, preferring a more traditional three-course meal.
He also touches on the perceived pretentiousness of menus that provide excessive detail about an ingredient's life history and expresses frustration with individuals who falsely claim food allergies or intolerances, emphasizing the seriousness of genuine allergies and Celiac disease.