To substantiate American slavery and win converts, Cotton Mather preached racial inequality in body while insisting that the dark souls of enslaved Africans would become White when they became Christians.
Already, the American mind was accomplishing that indispensable intellectual activity of someone consumed with racist ideas: individualizing White negativity and generalizing Black negativity. Negative behavior by any Black person became proof of what was wrong with Black people, while negative behavior by any White person only proved what was wrong with that person.
In Ibn Khaldun’s day, most of the captives sold in Western Europe were Eastern Europeans who had been seized by Turkish raiders from areas around the Black Sea. So many of the seized captives were “Slavs” that the ethnic term became the root word for “slave” in most Western European languages.
Polygenesists were questioning or rejecting the reproductive capability of biracial people in order to substantiate their arguments for racial groups being separate species. If Blacks and Whites were separate species, then their offspring would be infertile. And so the word mulatto, which came from “mule,” came into being, because mules were the infertile offspring of horses and donkeys.
For these rich men, freedom was not the power to make choices; freedom was the power to create choices. England created the choices, the policies American elites had to abide by, just as planters created choices and policies that laborers had to follow. Only power gave Jefferson and other wealthy White colonists freedom from England. For Jefferson, power came before freedom. Indeed, power creates freedom, not the other way around—as the powerless are taught.
Enslavers and slave traders were creating similar ethnic hierarchies within the African kingdom. Enslaved Africans in North America were coming mainly from seven cultural-geopolitical regions: Angola (26 percent), Senegambia (20 percent), Nigeria (17 percent), Sierra Leone (11 percent), Ghana (11 percent), Ivory Coast (6 percent), and Benin (3 percent). Since the hierarchies were usually based on which ancestral groups were thought to make the best slaves, or whose ways most resembled those of Europeans, different enslavers with different needs and different cultures had different hierarchies.
Fooled by racist ideas, I did not fully realize that the only thing wrong with Black people is that we think something is wrong with Black people. I did not fully realize that the only thing extraordinary about White people is that they think something is extraordinary about White people.
Historically, there have been three sides to this heated argument. A group we can call segregationists has blamed Black people themselves for the racial disparities. A group we can call antiracists has pointed to racial discrimination. A group we can call assimilationists has tried to argue for both, saying that Black people and racial discrimination were to blame for racial disparities.
I was angry, too, in the usual ways: with my mom for having me, for being stupid enough to love me. With my brother for not being a fuckup like me. With my father for dying.
Call me crazy, call me idealistic, but you know what I believe? I believe that when you’re making hamburger for human consumption, you should at no time deem it necessary or desirable to treat its ingredients in ammonia. Or any cleaning product, for that matter. I don’t think that’s asking a lot—and I don’t ask a lot for my fellow burger-eaters. Only that whatever it is that you’re putting in my hamburger? That laid out on a table or cutting board prior to grinding, it at least resembles something that your average American might recognize as “meat.”
What makes a Wagyu steak so desirable is the unbelievably prodigious marbling of fat that runs through it—often as much as 50 percent. Its resulting tenderness and richness, and the subtle—repeat—subtle flavor. When grinding a hamburger, you can put in as much fat as you like—just reach in the fat can and drop it in the machine—so there’s no reason to pay a hundred bucks for a burger. A burger, presumably, already is about as tender as a piece of meat can be—and a taste as subtle as real Wagyu’s would, in any case, be lost were you to do something so insensitive as bury it between two buns and slather it with ketchup.
I like a blue cheese burger as much as the next guy—when I’m in the mood for blue cheese. But if it’s a burger I want, I stick to the classics: meat—and bun. I believe this to be the best way to eat a hamburger.
I believe that the human animal evolved as it did—with eyes in the front of its head, long legs, fingernails, eyeteeth—so that it could better chase down slower, stupider creatures, kill them, and eat them; that we are designed to find and eat meat—and only became better as a species when we learned to cook it.
But I do think the idea that basic cooking skills are a virtue, that the ability to feed yourself and a few others with proficiency should be taught to every young man and woman as a fundamental skill, should become as vital to growing up as learning to wipe one’s own ass, cross the street by oneself, or be trusted with money.
Given the current woeful state of backyard grilling, a priority should be assigned to instructing people on the correct way to grill and rest a steak. We have, as a nation, suffered the tyranny of inept steak cookery for far too long. There’s no reason that generation after generation of families should continue to pass along a tradition of massacring perfectly good meat in their kitchens and backyards.
Of course, the FN “business model,” for which Ms. Johnson was apparently the vanguard, turned out to be a spectacularly successful one. With each incremental dumbing down of their programming, ratings climbed proportionately. A purge of the chefs who’d built the network followed. Mario and Emeril and nearly anybody else who’d committed the sin of professionalism were either banished or exiled, like Old Bolsheviks—seen as entirely unnecessary to the real business of “Food”—which was, they now recognized, actually about likable personalities, nonthreatening images, and making people feel better about themselves.
no matter how much the producers of the show may want the contestant with the heartbreakingly tragic personal story (and amazing chesticles) to survive until next week, the worst cook that particular week goes home.
