Here is an excerpt from one of the best things I have ever read, “Decoding ‘Never Again,’” by Professor Sherry F. Colb. The cite to the complete essay follows.
“The solution to “might makes right,” then, is not for victims to become perpetrators. Instead of protecting ourselves by identifying with the oppressor, we serve justice when victims instead identify with other victims and extend the compassion and justice that should rightly have been extended to them, to the rest of sentient creation.”
I wish I was taking a class with this professor; I wish I was her friend. She is compassionate and brilliant and my only criticism is that she has not been pushy enough to hit the radio talk shows and get a book touted by a big name in order to bless the main stream public with her presence. She is too good to be relegated to academia, but maybe she is too good for most of us.
LEGAL STUDIES RESEARCH PAPER SERIES
“Decoding ‘Never Again’”
Sherry F. Colb* Cornell Law School Myron Taylor Hall Ithaca, NY 14853-4901 Cornell Law School research paper No. 15-27
This paper can be downloaded without charge from: The Social Science Research Network Electronic Paper Collection: http://ssrn.com/abstract=2614100
I heard on the radio that there is a movie coming out about David Foster Wallace. I have read very little by him, but I always take notice of the name because he was my brother’s favorite writer. I am not drawn to his style of writing, but my opinion will stop there pending better acquaintance with his work. I am, however, very drawn to his essay “Consider the Lobster.” I can relate to his experience at a lobster festival, having had to endure a Maine lobster dinner on a large scale at Bowdoin College. It was impossible to look away; the boiled creatures were everywhere. How do we engage in such cruelty? We simply don’t think, just as Wallace points out in this excerpt I have reprinted below. How many of the ills of the world can we attribute to a lack of thought and a reliance on that self-serving substitute for thinking, culture? Countless, no doubt. I would be curious to know if Wallace’s depression arose, to any extent, from a sad disgust with the practices of human beings such as the one he describes here. I also wonder if anyone did shy away from eating lobster after reading his essay in “Gourmet Magazine” or elsewhere.
“However stuporous the lobster is from the trip home, for instance, it tends to come alarmingly to life when placed in boiling water. If you’re tilting it from a container into a steaming kettle, the lobster will sometimes try to cling to the container’s sides or even to hook its claws over the kettle’s rim like a person trying to keep from going over the edge of a roof. And worse is when the lobster is fully immersed. Even if you cover the kettle and turn away, you can usually hear the cover rattling and clanking as the lobster tries to push it off. Or the creature’s claws scraping the sides of the kettle as it thrashes around. The lobster, in other words, behaves very much as you or I would behave if we were plunged into boiling water (with the obvious exception of screaming). A blunter way to say this is that the lobster acts as if it’s in terrible pain, causing some cooks to leave the kitchen altogether and to take one of those little light-weight plastic oven timers with them into another room and wait until the whole process is over.
Given the (possible) moral status and (very possible) physical suffering of the animals involved, what ethical convictions do gourmets evolve that allow them not just to eat but to savor and enjoy flesh-based viands (since of course refined enjoyment, rather than just ingestion, is the whole purpose of gastronomy)? And for those gourmets who’ll have no truck with convictions or rationales and who regard stuff like the previous paragraph as just so much pointless navel-gazing, what makes it feel okay, inside, to dismiss the whole issue out of hand? That is, is their refusal to think about any of this the product of actual thought, or is it just that they don’t want to think about it? Do they ever think about their reluctance to think about it? After all, isn’t being extra aware and attentive and thoughtful about one’s food and its overall context part of what distinguishes a real gourmet? Or is all the gourmet’s extra attention and sensibility just supposed to be aesthetic, gustatory?”