Close your eyes for a sec. (Not literally — keep reading!) Now, think about the best meal you’ve ever had. Maybe it was your grandma’s legendary rendang, the kind that melts in your mouth and punches you with spice at the same time.
Or that street-side nasi goreng you stumbled upon after a long day, the smoky wok-kissed rice hitting every corner of your taste buds. Pure bliss, right? Now, hold on tight — what if I told you that perfect bite could one day land you in hot water? Not metaphorical sambal-level hot, but actual legal trouble.
Food Crime? Really?
It sounds absurd, doesn’t it? The idea that a plate of food, something so basic, primal, and joyful, could be outlawed. But when you dig a little deeper, it’s not as far-fetched as it seems.
Governments worldwide already regulate what goes on our plates, sometimes with good reason — public health, sustainability, animal welfare, you name it.
Take foie gras, for example.
This French delicacy, made by force-feeding ducks or geese to fatten their livers, is banned in places like California and New York due to ethical concerns.
Or shark fin soup — a staple in some Asian cultures but outlawed in various countries because of its devastating impact on shark populations. And let’s not forget the ongoing battle against trans fats and sugar-heavy junk food.
So, what’s stopping the powers-that-be from extending that list to something that you might hold sacred?
Whose Perfect Meal Are We Talking About?
Here’s where it gets sticky — like a plate of caramelized martabak. Perfection is subjective. What’s a dream dish for you might be an absolute no-go for someone else. I’m looking at you, durian lovers. (Yeah, I said it. Don’t come for me.)
Now imagine a scenario: a scientist develops lab-grown beef so ethical, sustainable, and carbon-neutral it makes regular steak look like a climate disaster. Suddenly, traditional cattle farming is vilified, and that sizzling ribeye on your grill? Illegal.
Sounds crazy? It’s not so different from how governments have pushed electric cars over gas guzzlers or banned single-use plastics.
Or what if health regulators decided your beloved street-side satay was too risky — citing questionable hygiene standards or harmful charcoal smoke?
You’d lose a piece of culture, not to mention a damn good meal, all in the name of public safety.
A Fork in the Road
Let’s be real — there’s always someone out there trying to tell you what’s good for you. Sometimes they’re right, sure. Nobody’s clamoring for a return of lead-laced candy or unpasteurized milk that could put you in the hospital.
But food isn’t just about survival; it’s about living.
Breaking bread is as much about connection as it is about calories. When you strip away the smells, tastes, and rituals tied to certain dishes, you’re not just messing with recipes — you’re messing with history, culture, and identity.
If sambal matah disappeared tomorrow, would Bali still taste the same?
Where do we draw the line? Saving the planet? Great. Protecting our health? Absolutely. But at what cost? And who gets to decide?
Would You Fight for Your Food?
Picture this: it’s 2035. You’re craving ayam geprek. But instead of heading to your favorite warung, you’re sneaking around like some kind of sambal smuggler because “spicy food” has been deemed a public health risk.
(Too many cases of heartburn, they say.) Absurd? Maybe. But if history’s taught us anything, it’s that today’s taboo can easily become tomorrow’s status quo.
Just look at how societies have policed alcohol, marijuana, or even coffee at various points in time. Food isn’t immune to these trends. The only difference? You’re not just outlawing a substance — you’re taking away a piece of someone’s soul.
The Last Bite
Could the perfect meal ever be made illegal? Maybe not all at once.
But little by little, bite by bite, governments, corporations, and even well-meaning activists could chip away at what’s allowed on our plates.
So next time you’re savoring that bowl of bakso or spooning up bubur ayam on a rainy morning, take a moment to appreciate it. Because who knows? The fight for food freedom might be closer than you think.
And if they ever try to outlaw sambal? You’ll find me on the frontlines, spoon in hand.
