On Sunday I gave an address to the local Unitarian-Universalist Fellowship on "The Pursuit of Happiness" which followed the phrase from the US Declaration of Independence, and outlined the three main approaches; hedonistic, Epicurean, and Stoic along with some empirical backing from the modern science of well-being and societal-level measures. As I mentioned in the presentation, I have discusssed this matter at some length in the past with "The Continuum of Needs and Wants", to the Melbourne Agnostics, on November 14, 2020, "From Stoicism and Naturalistic Pantheism to Effective Altruism" to The Sea of Faith in Australia, on April 21st 2022, and "We Are We Do: Emotions, Trauma, and Happiness" the Melbourne Unitarian-Universalist Fellowship, on May 15, 2022. I neglected to mention, because I plain forgot, that I also gave a presentation to The Philosophy Forum on August 7, 2011, also entitled "The Pursuit of Happiness". Across all these presentations there is a running theme where I note that there are different stages of happiness that correlate with Hannah Arendt's categories of being and the satisfaction of each stage can lead to an indulgence which brings unhappiness - and the empirical evidence backs this up. Thus there is an evolution from sensual hedonism, to the contentment of Epicureanism, to the moral virtue and social engagement exemplified by the Stoics.
On the matter of hedonistic and epicurean approaches, the winter phase in Melbourne is an opportunity for me to engage in various forms of soups and stodgy fare of which various dining companions are given the opportunity to put on a kilo or two in my company. As promised in the last entry, I have a small mountain of recipes to update of this nature, so here's the new additions: Coq au vin, Vichyssoise, Soupe au Pistou, Hungarian Mushroom Soup and Langos, and Irish Colcannon. This last weekend also witnessed "German night" which is a challenge when you're cooking for vegetarians. Although in the past I have made Kaese Spaetzle (the German version of "mac and cheese"), this time I tried my hand at Eier in Senfsoße (eggs in mustard sauce) with a side of sauerkraut, Thuringian Klöße mit Bratkartofflen (potato dumplings and fried potatoes), with Schmorkohl (Braised Cabbage), and Frankfurter grie soβ (green sauce - mine was not nearly green enough), before finishing with a Schwarzwälder Kirschtorte (Blackforest Cake). Apart from the cake, there was a pretty serious amount of cabbage, potato, and onion and whilst it all wasn't bad at all, my friends of Rhineland-Palatinate and Baden-Württemberg regions may forgive my preferences of the more colourful foods of the Campagne française.
On the matter of hedonistic and epicurean approaches, the winter phase in Melbourne is an opportunity for me to engage in various forms of soups and stodgy fare of which various dining companions are given the opportunity to put on a kilo or two in my company. As promised in the last entry, I have a small mountain of recipes to update of this nature, so here's the new additions: Coq au vin, Vichyssoise, Soupe au Pistou, Hungarian Mushroom Soup and Langos, and Irish Colcannon. This last weekend also witnessed "German night" which is a challenge when you're cooking for vegetarians. Although in the past I have made Kaese Spaetzle (the German version of "mac and cheese"), this time I tried my hand at Eier in Senfsoße (eggs in mustard sauce) with a side of sauerkraut, Thuringian Klöße mit Bratkartofflen (potato dumplings and fried potatoes), with Schmorkohl (Braised Cabbage), and Frankfurter grie soβ (green sauce - mine was not nearly green enough), before finishing with a Schwarzwälder Kirschtorte (Blackforest Cake). Apart from the cake, there was a pretty serious amount of cabbage, potato, and onion and whilst it all wasn't bad at all, my friends of Rhineland-Palatinate and Baden-Württemberg regions may forgive my preferences of the more colourful foods of the Campagne française.