Nourishment

The duck from Qi restaurant at the Ritz-Carlton in Beijing.

What the Duck?!?

Is it nightmare fuel or culinary fine art? That’s the polarizing response I got from friends when I shared an image of a duck, prepared by Qi restaurant at the Ritz-Carlton in Beijing, China to resemble the physique of a bodybuilder. This Peking duck, a traditional Beijing delicacy, features prominent pectoral (pun intended) and other well defined muscles.

The conceptual meal alludes to duck’s high protein content and other beneficial nutrients, and acts as a symbol of the restaurant’s quality. It suggests that this is a dish that’s physically fit to eat.

Consuming protein rich foods among a balanced diet is a foundational element of fitness training. When we work out we’re creating microscopic tears in the muscles, which are repaired and built back stronger during periods of recovery, and with a good diet and sleep routine. Pumping iron signals the body to engage in muscle hypertrophy, but muscle is made in the kitchen.

Eating well has different implications for different individuals. The best thing to do if you’re struggling or concerned about your diet is to consult a licensed nutritionist; and not take advice from random and unqualified social media influencers.

There are a number of reasons why folks have complex relationships with food. At its core, nutrition shouldn’t be a daunting, exclusionary and controversial concept. There’s a major problem of food and body shaming in the fitness and wellness industry. Shaming anyone about food and activity choices is counterproductive. You may think you’re offering “tough love,” but (often unsolicited) snide comments about what someone eats and does physically, can do far more harm than good. Someone who is struggling to eat due to an eating disorder or physical ailment does not need you telling them what (in your opinion) “good food” and “bad food” is, they simply need to eat.

I’ve had recurring issues with eating disorders and body dysmorphia, which I’ve written about several times on this platform. One of the biggest things that has helped alongside therapy to find the root reasons for my eating disorder, was my development into a self-proclaimed foodie. I eat to live, and also live to eat. Enjoying the fruits of our culinary labor is a privilege that is unique to the human condition. Cultural traditions are a significant reason for eating and enjoying food. Meals are sustenance for more than the body when consumed this way, because they become social, emotional and intellectual nourishment as well.

Food, like visual art and education, is a gateway to cultural understanding and appreciation. The culinary arts foster dialogues about our unique and collective identities in an empowering setting. And the plurality and potency of this cultural exchange is why food has been a popular medium for artists. The list of artists utilizing food production, distribution and/or sharing meals is extensive. It includes Gordon Matta-Clark, Michael Rakowitz, Briana Calderón Navarro (Collective Focus), Heather Hart and Jina Valentine (of the collective Black Lunch Table), Rirkrit Tiravanija, Alison Knowles, Jen Catron and Paul Outlaw and Mary Mattingly (Swale).

Labeling food using binary terms (i.e. ‘good’ vs. ‘bad’) ignores the other vital aspects that are associated with it. Rather than admonishing people for how and what they eat, it’s fruitful to embrace a nuanced understanding of why they are eating that way, which includes mental health, physical health, cultural identity and food insecurity.

A balanced diet includes individual needs, tastes and preferences. If you’re looking for advice, seek the professional services of a Registered Dietitian Nutritionist; but don’t let anyone make you feel guilty, or impose their morality around what and how you eat.

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