In the last weeks several media moments pose the same question or seek to fully answer it for today’s generation of Ready-to-Eat food purchasers and eaters.
Michael Pollan tackled the issue in the New York Times. The movie Julia & Julie teaches us that the pioneer cooking efforts of Julia Child were inspired by a desire to “do something” matches it with the same desire in a young woman today. My mother delving through her vast cookbook catalog to aid me in a recipe request for a seafood paella passes along to me “The Seasonal Kitchen” by Perla Myers…and I read about a chef in 1973 touting the benefits of locally grown and seasonal and the “return to fresh foods” for taste benefits (not health ones).
What I found interesting in each of these pieces is the common theme of wanting food to taste good. And savoring that taste. And of wanting to be passionate, involved, connected – not just to our food, but to those eating it, including ourselves.
Perhaps the takeaway message, the answer to “why cook” is simple – we should earn what we eat and in doing so our food will give back to us much more than a quick fix of energy or a boost of antioxidants – it will give us triumph, sensual pleasure, the slowing of time, a creative outlet, a chance to share our personal style…Perhaps “why cook” is truly the answer to optimal health we’ve been eating our way around?
Join me in cooking something this week. My paella is going to be divine!
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