ad astra per alia porci

its hard to be right sometimes

Ethical positions are often maintained because of intense vested interests that its holders have, even though their weak underlying moral justifications are exposed upon deeper cogitation. This is particularly evident in the area of animal rights and the moral justifications of eating meat. We probably all grew up eating meat, like the taste of flesh and have diets which centre around meat. It is easy to see why most of us persist in holding and defending the position that meat eating in its present state at least is correct, even though a closer examination suggests otherwise.

I just finished Peter Singer’s Animal Liberation, the book that launched the animal rights movement and is labeled as the Bible of the movement. Singer argues for and advocates proper regard to be given to animal rights. His main thesis is that a subject can meaningfully be said to have rights and interests only if it has the capacity to suffer. Animals, like humans, have the capacity to suffer, and hence animals should have rights. Current farming techniques are cruel, and treat animals like commodities instead of beings with interests that should be respected.

Singer deplores the prevalent attitude of speciesism: treating organic beings differently on the basis of differing species membership. Humans as a species are given different rights and treatment from other animals and conversely animals are denied similar rights that humans have on the basis that they are of a different scientific genus. To Singer, treating animals differently on the basis of differences in species is untenable and arbitrary; it is no different from racism and is morally deplorable. The proper and moral basis for deciding whether one should treat an entity in a certain manner is not scientific class, but rather the capacity to suffer. In other words, the orthodox view has drawn the line at the wrong place.

The practical consequence of accepting Singer’s approach is that prevalent practises towards farming and animal testing must be altered to be more humane and sensitive to the suffering of animals, or abolished altogether. Humans do not like to be coped up in cramped cages and have affective requirements; concomitantly animals should not be kept in such conditions too and should be allowed to run free and socialise with other animals.

Due credit must be given to Singer for writing about philosophy and applied ethics in such an accessible manner. It is not often that one can find an academic, much less a philosopher, that can reach out to the layman without too much resort to jargon and technicalities.

There are however loopholes and inadequacies in Singer’s thesis. Before writing more about them, I find it appropriate to declare that I personally am a meat-eater. However, I have always had the niggling feeling that somehow it was morally wrong to breed, slaughter and eat animals, and somewhat inconsistent to say that it is not morally wrong to eat meat and it is morally wrong to eat one’s pet and human flesh. The thought of pigs squealing hysterically and cows bleeding to death after their throats are cut gave me the intuitive feeling that there is just something fundamentally wrong with killing another for sustenance.

My motivation for picking Animal Liberation off the library shelf was to find material that rationally explores and elucidates the issues surrounding the ethics of nutrition and enlighten me on the ethics of meat eating such that I can formulate my own position on this issue rationally instead of resorting to mere intuition or emotions.

The first criticism is that drawing the line at capacity to suffer requires further explanation and justification. One can argue that capacity to suffer is as arbitrary a basis as say, race, sex and species. In this sense Singer falls into the same problems as the speciesists.

The principle of minimising or eliminating suffering for those with capacity to suffer is itself not an absolute value. One can easily think of examples in practise where we do not eliminate suffering, and in fact actively encourage it. Boxing, sports, corporal punishment and criminal punishment are good examples of these. Indeed, we have no qualms about taking life when the situation calls for it; think of wars. Don’t get me wrong, I am not saying that wars are always morally just; the point I am trying to make is stated in the first sentence of this paragraph.

What is so intrinsically wrong with suffering? Suffering builds character, although this is not directly applicable to the rearing and slaughter of animals. The gist is that suffering requires further unpacking, and needs a proper justification. Singer seems to merely assert that capacity to suffer as the determinative golden factor.

It can even be argued that suffering may be trumped by other considerations and moral values. The drive to self-sustenance, which is self-interest or self-preservation in the most fundamental sense, may override the need to minimise or eliminate the suffering of animals with the capacity to suffer. It may be morally justified for humans to farm and eat animals in order to provide nutrition for themselves. This is analogous to the individualistic ideal that an individual is morally justified in preferring his interests over that of another person. We can, without contradiction, say that animals have the capacity to suffer and hence should be treated on the same level as humans generally are, and that humans may be put their interests over that of animals on the issue of self-sustenance.

One of Singer’s rebuttal would be that humans can equally sustain themselves on non-animal food sources. However my discomfort with this is that animal sources of nutrition may not be replaceable with plant sources. A good example is omega-3 oils in oily fishes; there are no readily available and substantial plant sources of such oils. Another point is that dietary sciences have not fully unravelled the mystery of food chemistry, and indeed it has been discovered that foods contain countless different elements which we are yet to understand. So there may be nutrients in animal meat that humans need which are not discovered yet. Hence to continue eating meat would be to err on the side of caution in obtaining vital nutrients in one’s diet. Till science proves that humans can stay healthy without eating meat, it makes sense for humans to err on the side of caution.

An interesting point is that Singer’s thesis might allow animals to be eaten nevertheless, should science progress to an appropriate state. If a new scientific technique allows animals to be breed without the capacity to suffer (e.g. desensitising the nervous system), technically speaking it is neither correct nor wrong for us to breed such animals for food. Such animals have no capacity to suffer, and we cannot, as Singer would hold, intelligibly speak of them as having rights. We can breed them in horrible conditions and than eat them because they feel nothing.

Despite some loopholes, Singer ‘s work is important. It subjects the topic of animal rights to philosophical scrutiny, and draws much needed attention to this neglected area of philosophy and indeed general thought. It traces the history of anthropocentrism in philosophical and religious thought, and subjects the beliefs of the related philosophers and philosophies to rational scrutiny. As Singer points out, Judeo-Christian thought places Man at the centre of the universe and the Bible states that animals are subject to the dominion of man. Similar is state in the Koran. Even the rationalist philosopher Descartes opined that animals are automatons with no consciousness and no consequent ability to feel and understand pain. Singer very credibly opens up our eyes to our unstated assumptions and the history of misapprehension in relation to animal rights.

In my view, Singer exposes a tendency to bend backwards and invent reasons to forcibly and artificially support a anxiously-held conclusion that Man is superior to all other living things and should be granted superior rights and considerations, instead of finding reasons from the ground up to see if Man should be treated differently from animals. In short, we make up stories to justify why we are special and can dominate and unfairly treat other living things. What should be done is to construct rational grounds for our moral positions, instead of blindly assuming and (even worse) scrambling for reasons to support an emotive and selfish conclusion. While Singer himself tries to prove a new basis for determining animal rights and what we owe to them, his thesis is still incomplete and not totally convincing.

My personal response to Animal Liberation is not to change completely into a vegetarian or vegan, but to eat much less meat. Two of my three meals each day are vegetarian, and I am trying to wean myself off red meat. I am yet to pinpoint the philosophical basis of my decision, since the capacity to suffer basis is not totally convincing, and I have to say that my position remains largely based on emotive and intuitive grounds, that it is just wrong to eat so much animal meat. It is somehow just profoundly wrong to pet cows, rabbits and goats in a farm and squeal over how cute they are, before slitting their throats so that we can put them on our dinner table. That at least I know in my heart.

explaining binging

Humans are creatures of habit, and once automated behaviour is programmed into our subconsciousness, we stick with it regardless of its ill effects on us. David A. Kessler in The End of Overeating: Taking Control of the Insatiable American Appetite argues that overeating has its roots in the practices of the food industry and natural consequences of modernisation.

People overeat because we are primed by our surrounding environment to do so. Kessler suggests that it is more nurture than nature that percipitates binge eating. Food today is readily available, and served in large portions that encourage overeating. Food comes in all sorts of fancy packing and “new” flavours that encourage people to buy and sample them. Kessler vividly uses the metaphor of the “purple cow”: a person will not bat an eyelid at an ordinary cow, but the sight of a purple cow excites and intrigues.

More damningly, Kessler opined that the food industry has been consciously producing food products that encourages overeating and make consumers want to have more and more, in a bid to earn profits. According to Kessler’s research, the tools are sugar, fat and salt – that is in essence the three elements that trigger off an orgy of overeating. Add more sugar, more salt and more fat, in the right “magic” proportions, and you instantly get a product that the masses go crazy for.

I can see how this is practised in my immediate life. Potato chips come in all sorts of flavours, and they are amazingly salty and not to mention, fried in oil. Fast food are largely all fried and laden with salt – from french fries to old Chang Kee curry puffs. And fast food chains “innovate” by periodically offering new selections made using the same methods.

Reversing a culture of overeating is not easy. The method of adding more salt, sugar and fat takes advantage of deeply-ingrained primal instincts in humans. Our ancestors are programmed to be deeply attracted to high carbo, high salt and high fat foods because of their harsh environment where rich sources of fat and energy are scarce and survival necessitates that a person should gorge whenever he finds food. Obviously the modern human does not require this primeval instinct anymore, but the problem is that we still have this inbuilt mechanism deep within our brains.

The essence of what Kessler propose we do to combat the evil of overeating is consciousness of instinct and active denial of the influence of instinct. We have to know that our brains are telling us to eat and actively decide not to take up what our instincts tell us to do. Easier said than done, that is for sure.

Yet what sets us apart from mere animals is our capacity to deal with our baser instincts to promote the greater good or achieve a more important personal goal. The dominance of will over instinct can and should be the status quo.

mushroom sauce
January 10, 2009, 10:39 am
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I made this to complement the pork chops. This is the first time the sauce turned out well. The flour and the simmering process are the critical bits. The recipe is not cast in stone; vary ingredients to achieve optimum result. I used Swiss brown button mushrooms.

Mushroom sauce


Butter – 1 tbsp

Chicken stock – 1/2 can

Mushrooms – half a box, chopped

Flour – 1 tbsp

Salt and pepper to taste


1) Heat up butter and stock to a boil

2) Turn down heat, add mushrooms

3) After about a few minutes, add flour to coagulate sauce. Stir to break up clumps of flour.

4) Let sauce simmer. Add salt and pepper to taste.

5) When appropriate viscosity is reached, remove from heat and serve.

roasted chicken
October 18, 2008, 2:20 pm
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The chicken I used did not provide enough juices to make a proper sauce, so the meat was slightly dry. Ate it with pita and lettuce, with button mushrooms sauteed with butter. Luckily there was enough mushroom sauce to complement the chicken.



1 chicken, about 1.5kg

1 large or 2 medium onions, cut into chunks

1 large carrot, peeled and cut

30g salted butter, softened

2 tsp salt

2 tsp pepper, paprika or other spice seasonings

1 lemon

180ml white wine or chicken stock

20g salted butter, cold


1) Preheat oven to 200 deg C

2) Cut off neck and feet of chicken. Rinse chicken thoroughly and leave to drain until it gets to room temperature

3) Sit carrots in the middle of a roasting pan. Scatter onions on the pan.

4) Pat chicken very dry with paper towels. Gently separate the skin from the breast meat using your fingers. Do not tear the skin.

5) Slip half the softened butter in between breast meat and the skin, massage to spread the butter of the whole breast area.

6) Mix salt and spices in a small bowl. Rub half over the cavity of the chicken and half on the outside. Cut lemon in half and put into the cavity. Rub the rest of the softened butter all over the chicken, then sit other bird on the carrots, breast side up.

7) Roast about 1 hour and 10 minutes, until chicken is golden brown. Check after 1 hour. Wriggle the drumstick. If it moves easily, the chicken is done. If the juices run clear, the bird is ready. If roasting a smaller bird, check after 50 minutes.

8) Remove roasting pan from oven, move the chicken onto a large plate, set aside to rest 10-15 minutes. Add the carrots to stock pot if making stock.

9) Place the roasting pan with the onions on the stove over medium high heat. Pour in the wine or stock and bring to a boil. Using a wooden spoon, scrape up the brown bits on the bottom of the pan. When the sauce has reduced slightly, add cold butter. Swirl it around the pan, stirring constantly to make sure the sauce comes together. When all the butter has been incorporate, taste for seasoning and add salt and pepper to taste. If sauce is too tart, add a little sugar. Pour into a bowl.

10) Carve chicken, and stir any accumulated juices into the sauce. Serve chicken with sauce on side.

Carlsberg beer
September 27, 2008, 8:36 am
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Light but not tasteless. Too unexotic for me. I prefer something more bitter. The lack of gas is good though.

September 27, 2008, 8:31 am
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My first reaction was “whoa”. It is thick, dark, very dense and fibrey, almost like a soft biscuit. The flavour is amazingly thick with a lingering taste of beetroot syrupt. The wiki entry said it is usually eaten with rich stuff like caviar and smoked salmon. Sadly I had to have it plain.

simple pork chops
September 20, 2008, 8:47 am
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This turned out very well. Simple, unpretentious, and most importantly, delicious. The trick is in timing: the meat must be cooked just nice without overcooking. The meat is the mainstay of the dish, so it must be done properly. Personally my mantra is to cook less when in doubt. After all meat can be eaten rare. Serve with English mustard sauce and a glass of wine. Remember to remove the unsightly garlic before serving.

Simple pork chops


Pork chops

Cracked black pepper



Garlic, crushed


Olive oil


1) Heat pan, medium-high heat with olive oil.

2) Sprinkle and rub salt and pepper onto both sides of chops.

3) When oil is heated, lower heat to medium and place chops on pan together with garlic and rosemary.

4) After one minute, add butter and melt. Use spoon to repeatedly pour butter with garlic and rosemary over chops.

5) Check chops – meat is cooked when it can be pierced with a fork with some resistance but not tough.

6) Turn heat to high, sear chops to golden brown on both sides.

7) Serve.

steamed mussels in white wine and butter
September 20, 2008, 8:31 am
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Saw NZ mussels sold at Fairprice, so I bought it. A simple dish, I just hoped that I added more butter to create a creamier sauce. I did everything through feel, so no exact measurements.



Mussels / White wine / Shallots / Butter / Garlic / Parsley / Cracked black pepper


1) Melt butter and add shallots and garlic in pot. Saute.

2) Add mussels, drown in white wine.

3) Cover for 5 minutes.

4) Garnish with pepper and parsley. Serve, preferably with crusty bread.

Archipelago Explorer
September 13, 2008, 9:03 am
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This is bought from DFS after my return from Vietnam. Exclusively bottled for DFS, apparently, and I don’t see this sold on the shelves of supermarkets.

The colour is appetising; a golden hue with minimum gas and froth. Purportedly infused with Asian spices like Indian coriander and Chinese Ba Jiao and lemon zest, I am sadly unable to discern their individual tastes. Still, the beer remains highly drinkable, smooth and has light body. Not too bitter and not too bland, but not to the point of having no character. A fun drink in the late afternoon lull. Which actually doesn’t help things because the alcohol makes me drowsier in the heat.

September 13, 2008, 6:59 am
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It tastes like one, but doesn’t look like one. I baked flat baguettes today.

The key to this recipe is the water. I think I added too much water to the dough at step 2, and this resulted in a more flaccid dough that doesn’t hold up its shape well.

At any rate the product is extremely edible, with a strong taste of butter.

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rye bread, improved recipe
September 1, 2008, 12:47 am
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I baked a huge round bun with this. The secret to baking good rye bread is the addition of caraway seeds. It brings the flavour to another dimension. This time, I stiffened the dough with rye flour instead of white, and used less yeast to get a firmer bread. Also, I am baking more intuitively now and hence the rising time stated is not the actual amount of time I took.

Have you heard of alcoholic bread spread before? I am going to eat the bread with blueberry and PORT jam. Yes the best of both worlds, combined.

Rye bread


2 cups rye flour + more to stiffen dough

2 cups boiling water

1/2 cup molasses

5 tbsp butter, in bits

1/2 tbsp salt

1 tbsp caraway seeds

1 packet dry yeast

1/2 cup lukewarm water

6 cup flour (variable)


1) Mix all ingredients except for flour, yeast and lukewarm water in bowl. Leave to cool.

2) Mix and dissolve yeast in separate bowl with lukewarm water at 50 degrees.

3) Add yeast mixture to rye flour mixture when it is cooled.

4) Add flour gradually and mix, until a stiff dough is formed. Use rye flour when white flour is finished.

5) Knead for 10 minutes.

6) Cover, leave to rise till doubled.

7) Punch down the dough, cover, leave for 30 minutes.

8 ) Preheat oven to 180 degrees.

9) Grease bread pan, shape dough and place on pan.

10) Bake for 40 minutes.

rye bread
August 18, 2008, 12:40 am
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I have a grand total of three loaves to savour this coming week: one tomato parmesan, one rye bread made from prepared mix, and one homemade rye bread. The caraway seeds in the mix really imparted an added fragrance and dimension to the bread; I need to find them soon. The rye bread I made myself had a strong sweet smell due to the molasses used.

Going to eat them with apple baked ham, honey-baked ham, Dijon mustard, blackberry jam and honey!

Rye Bread


2 cups rye flour

2 cups boiling water

1/2 cup molasses

5 tbsp butter, in bits

1 tbsp salt

1.5 packet dry yeast

1/2 cup lukewarm water

6-6 1/2 cup flour (variable)


1) Mix all ingredients except for flour, yeast and lukewarm water in bowl. Leave to cool.

2) Mix and dissolve yeast in separate bowl with lukewarm water.

3) Add yeast mixture to rye flour mixture when it is cooled.

4) Add flour gradually and mix, until a stiff dough is formed.

5) Knead for 10 minutes.

6) Cover, leave to rise till doubled.

7) Punch down the dough, cover, leave for 30 minutes.

8) Preheat oven to 180 degrees.

9) Grease bread pan, shape dough and place on pan.

10) Bake for 40 minutes.

wholemeal bread
August 9, 2008, 7:04 am
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This turned out very well. The bread is soft yet dense, and packed with flavour from the butter and wholemeal grains. I have two loafs that I am going to eat with tomatoes, Virginia ham and blackberry spread, washed down with orange juice or soya bean milk depending on my mood. The dough is significantly wetter than that of white bread: wholemeal flour needs more water.

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swedish rye bread
July 20, 2008, 3:09 pm
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Baked my first loaf of Swedish Rye Bread today. I don’t know if I baked it properly because the end product was a hard and dense bread that was full of flavour. Not that it matters because I love breads that are hard and dense. This loaf will last me till Vietnam… I am going to eat it with mustard, ham and cheese together with Florida’s orange juice and soya bean milk!

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baking and the modern way
June 21, 2008, 2:07 am
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It feels odd to chance upon a gem of a quote in a baking recipe book but I guess the process of creating food and the making of a choice regarding what to it is itself infused with the creator’s perspective on life. Brillat-Savarin said, “tell me what kind of food you eat, and I will tell you what kind of man you are.” Our choce of what to eat is an expression of our own worldview and attitude to life.

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