Chef's Fight For Songbird Analysis

We are all familiar with the notion of “pleasure.” Simple pleasures are ever-present in our lives but complex, extended pleasures are fulfilling yet fleeting. They bring about intense experiences to gratify our desires, although they are not a necessity, in the same way slaughtering and plating an overhunted species is not absolutely imperative. However, despite my own belief that an endangered species is not to be poached upon, I commend Liz Alderman for completing “Chefs Fight for Songbird” in a way in which she successfully set key points from both sides of the arguments while also discreetly and strategically establishing and backing her own position in the feud. For those completely unfamiliar with the topic, Alderman might be able to

However, mid-way through the paper, Alderman indicated that “eating ortolan is also a surreptitious pleasure beyond France” and picked out Anthony Bourdain, an American chef, as someone susceptible to the delicate flavors of the bird. In this way, the author adequately redirects any unpleasant opinions concentrated towards French chefs and disperse them such that they do not bear the brunt of the anger. Another argument Alderman quickly shuts down was given by Mr. Dubourg’s group of environmental activists and it was that “the ortolan population fell by more than 40 percent between 2001 and 2011.” Naturally, many would be greatly concerned after reading that such a large portion has fallen, but it was followed up by a reassuring “study indicating that the ortolan population in Northern Europe is around 30 million.” By this point, readers have now been deceived to believe that the decline in ortolans is not such a distressing issue that French chefs should not “maintain their tradition.” The potential effects on the environment and ecosystems with the birds ' continued demised were simply ignored. And with that, Alderman allows the chefs to get the last say, concluding the article on a lighter tone about the importance of occasional