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| Our Official Blog: the art and science of food |
 Maybe you should be the new food prep person, he laughingly told me, after our discussion about a weekend meal. Have you thought about coming back here and being a sous chef, she asked me, commenting on a picture of the latest pizza creation. Maybe I should have gone to the Pittsburgh culinary arts school, I mentioned to my roommate over a meal, wondering what would have happened had I taken that route. But maybe one of the reasons that it is so fun to cook is because you don't have to do it for a job, the young woman suggested, as we were talking about the therapeutic value of cooking on both of our lives. Food, food and more food. I even made a picture gallery on facebook just for collaborative cooking projects recently. Pizza, bread, cookies, casseroles, etc.
{featured here: a rasta challah for the Bob Marley One Love party}
I've always loved to cook. In fact, I think I pretty much grew up cooking. I remember being very little and part of our chores every week, in exchange for a minor allowance, was to help cook some of the weekly meals. I never thought about it that much, but I guess that was really the beginning of my informal "cook-in-training" lifestyle. But I'm not entirely sure it really stopped there, as my grandparents also cooked a good deal, perhaps more on my paternal side that I recall, although the maternal side takes the prize for everything cold and tasty.
Even in junior high school I cooked a fair bit, a mix of different dishes, not just rice and potatoes and steak, although there was a fair bit of that as well. And over he years this became more of a way of life for me. Living on a small quasi-farm outside Athens, having grown up with gardens as a youth, and having kept gardens as an adult, food has always been a huge part of my life. There is something about cooking that just makes the world better, brighter, and without doubt, tastier.
And so lately I have been thinking a lot about food and the future, food and science, and food and technology. Whether it is in the context of GMO crops and plant engineering, food security and slow food, back to the land movements, or food in the context of animals and meat and the ethics of industrial slaughter, it seems that I have the food bug lately. I've been watching food videos on YouTube. I've been trying new recipes, new styles of old food prep, and new food styles all together. And it's been fun. And so the next step seems to be how to bring all of these things into a project, perhaps for a class, but definitely into a more productive dialogue and process that keeps me learning and moving ahead with this experiment, but without losing any of the the fun or joy in the works.
My next tentative culinary project: edible mushroom art. |
Posted by horatio on Tuesday, February 09, 2010 (21:16:05) (72 reads) [ Administration ]
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