C Pam Zhang provides some interesting history, musings on language, a cookery lesson, comments on class, and some chuckles in this joyful piece that simply whips along. Next time you are preparing meat, this will pop to mind.
I lost weight my first few months at Cambridge, in part because my meals were no longer subsidized. Back at my American university, my need-based scholarship had covered on-campus food, as well as tuition and housing; in Cambridge, I faced the unpleasant discovery that food was not considered a financial need. Each dish of pudding or squash I placed on my dining hall tray increased my credit card debt. The price-to-calorie ratio of each bite I took in that gorgeous, centuries-old dining hall was sharper than my own hunger. It came to feel of a piece: that an empire unwilling to connect a piece of meat to the living animal from which it came would also refuse to connect the education of a mind to the needs of a body; would serve, with exemplary manners, each course over my left shoulder while ignoring, on the other side, centuries of colonial hypocrisies at home and abroad.
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