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First to get a potential straw man out of the way: I find the article by Kampf-Lassin fairly tepid when it comes to speculating on post-revolution eating practices and institutions. But the article should be motivation for more wide-ranging speculation. For instance, Trotsky pointed out the impact of the low state of development on collective kitchens, as workers preferred home meals to poorly provisioned centers: https://www.marxists.org/archive/trotsky/women/life/23_07_13.htm In the meantime mammoth chain restaurants, fast food and otherwise, have mushroomed under capitalism on a generally higher state of development from a technical standpoint. Going to an objectively-socialized restaurant is viewed generally as a treat (while also reducing time spent cooking at home). So the question is: What are we to do with them once they're socialized? A last note on how such socialization would happen: my guess is that during general strikes, instead of just setting up food banks for strikers in a particular company or industry (as we've seen in recent strikes by teachers et al.), that strikers will take over the thousands of restaurants -- and keep them in public hands if the strikes are victorious. > > > _________________________________________________________ Full posting guidelines at: http://www.marxmail.org/sub.htm Set your options at: https://lists.csbs.utah.edu/options/marxism/archive%40mail-archive.com
