Letters of the church of burgertimeKANT, NIETZCHE, FREUD, BILL CLINTON and CHEF PEPPER, being comments on the intellectual impacts of the Chef in expanded intellectual thought from DAVE, RABBINICAL KOSHERIAS of the church of burgertime, Grove Street Parish.
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December 2001 KANT, NIETZCHE, FREUD, BILL CLINTON and CHEF PEPPER |
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Pontificus Maximus,
I am writing this to thank you for your enlightening work on the Three
Tenants of Burgertime. I feel that your work ranks right up there with Pac
Man: Man or Pixel and The Trial and Tribulations of Donkey Kong. I do wish
to offer a few comments on the intellectual impacts of the Chef in
expanded intellectual thought.
The history of the Chef can be first be seen back in the work of Emmanuel
Kant. One of Kant's lesser known works was Tracts on the Impact of Having
a Good Chef. In this series of essays Kant undertakes an exploration on
man's struggle with food over the centuries. He begins with the Ancient
Greeks search for an really good falafel and works his way through food
theory up until his time. It is a little known fact that Kant was always
looking for a really good sausage, and was one of the first to embrace the
use of sauerkraut.
Drawing upon Kant's work was Fredrick Nietzche. Nietzche had a love-hate
relationship with food over the years. In the later years of his life he
finally put down the years of frustration by writing the piece, Gastro or
Ubergastro. In this long work he explored the ability of some people to be
able to eat whatever they want against those how had very delicate
digestive processes. Also in this work was his lesser know assertion
"Whatever doesn't gives us heartburn makes us stronger."
Sigmund Freud also made his contribution to the writings of food. Recently
it has been discovered that among Freud's early forays in psychoanalysis
was his attempt to treat a plate of spetzel. Freud wrote a sort piece on
these sessions, but dropped food analysis because he couldn't resist
eating the spetzel.
More recently an interesting addition to this cannon of work has been
found in the early papers of former President Bill Clinton. Clinton is
long known to be a great aficionado of the burger. While a Fullbright
scholar at Oxford Clinton submitted his piece Burger and Man. In it
Clinton writes of the internal struggle that man faces in the decision of
what sort of toppings to be placed on the burger. He explores the workings
of bacon, mushrooms, onions (going into the grilled vs. fresh debate) and
wraps up with long treatise of the addition of avocado.
I hope you find these writings enlightening P.M. I eagerly look forward
to additions to your wonderful site.
Best Regards,
Frank Furter
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