The structures that bread making is part of

The systems we have adopted are mechanistic, mathematical, and anthropocentric. They give reward to rational, analytical, reductionist and masculine traits and depress the deep ecological, feminine, intuitive processes and traits some of us posses Capra, F (1996). Is this true of bread making and does bread making (the whole process) in the UK epitomise this disturbing segregation? 

As is the case more often than not, as Patricia Shaw points out, conversations away from the formality of ‘the process’ often yield more than those deep inside the process. So it was no surprise to have revelations over dinner whilst chatting to my wife about the meal she had just cooked. We both eulogised about how food is important and that it is the crux of life. “How can people eat to be full” she said and I had to agree with the sentiment; that eating to fill a part of your body and to reduce this act to a very unimaginative, scientific, reductionist, course is missing the point of food; growing, eating, tasting, socialising, rejoicing. I am sure Fritjof Capra would say that we need to see the food system as a complex one, not in isolation but connected intrinsically to the social, economic and ecological ones. In this way we need to treat the growing of wheat and the making of bread as wrapped (no pun intended) in social, religious, political and ecological significance and to understand how these interrelationships have developed and why.

Fritjof also says that there is an inherent discrimination in many of the systems we see around us now. They are sexiest and imbued with male characteristics; linear, analytical, rational and reductionist. When reading this I couldn’t help my mind from wandering onto the subjects of modern agriculture and bread making.

If we do anything in life we should make certain it is not only functional – fit for purpose – but should also have beauty.