Second Lecture

Now you understand that certain perspectives arise under this condition. Firstly, there is the perspective that is important in a pedagogical-hygienic sense: it is not to be underestimated to have a well-developed sense of taste. I have already discussed this for our friends on one occasion when I was talking about child education. It is important to realize that one should develop a living relationship with the different foods one eats, that it matters to a certain extent whether one eats lettuce or spinach, but that one should have a living relationship with the differentiations of the plant world in lettuce and spinach. For what one experiences in tasting lettuce and spinach are living relationships between the macrocosm and the microcosm, and these living relationships continue in the subconscious taste experience of the astral body, which passes through all the organs. Those who become vegetarians, for example, should not associate this with false asceticism, for instance by using their vegetarianism to dull themselves as much as possible to the friendly relationship with the nature of nature. Instead, they should develop the ability to taste the subtle differences between the individual food types. One can do this particularly well as a vegetarian because one is able – if the word is not misunderstood, I would like to say – to taste those fine, refined differences between the individual plants and what one prepares from them as food, whereas, of course, if one is not a vegetarian, one has more brutal differences with meat dishes. Because if we become blunted in this respect, there is a real danger that we will extend this blunting from the conscious part of the astral taste experiences to the subconscious part of the taste experiences. But by doing so, we cut off the living influences that emanate from the astral body to the lower limbs of our organism. And it is an uncomfortable sight to come to some vegetarian restaurants and see how people pile a mountain of all kinds of mixed food on their plates and stuff it into their mouths without understanding, and then act particularly superior to what the ordinary person has in terms of a friendly relationship with their natural environment when it comes to taste experiences.