Food soliloquy

Who cooks these days? –asks a reader from Poland. Her son had just completed a translation of a cook book from English to Polish and both were a little perplexed at the complexity of the recipes and the number of ingredients used to prepare each dish.

It’s an interesting question. I suppose you could divide the country into foodie types and normal people. Foodie types insist on fresh ingredients, rarely serve leftovers, make a big production of most meals, are passionate cookbook hounds, and have stacks of magazines telling them how to do all this better. I admit to being a foodie type. I would think that most card-holding members of Slow Food are foodie types: it’s our mantra, after all, to cook slowly and eat in ways that promote social discourse.

But being a foodie person and following complicated recipes are not the same thing. Over the years, my own fastidiousness with having the “right ingredients” has gone down, to the point that I can now make a ginger sauce without even procuring the ginger, though maybe it should then be called “ginger-less ginger sauce.” If you’ve ever baked a spice cake, you’ll have had the experience of being on spice ingredient number 239 and wondering if ANYONE on earth would notice if you skipped finely grinding ingredient number 240. By your tenth bake of the cake, you’re down to only 10 spices and still no one comments on the omissions.

For once I can lay it on the French for having complicated out cooking lives. The Italians are quite different in their approach – none of this saucing, fussing with ingredients: simple and fresh suffice. After all, just switching a brand of olive oil with significantly alter the taste of a dish. You needn’t confuse the palate with 30 additional ingredients. But the French—oh, how they can strain your patience, particularly with their sauce obsession. Making the broth base alone requires ten herbs and thirty vegetables – and that is only the beginning. But in all this fuss you learn to respect each product, fall in love with the scent and texture of every item brought to the table. Behind this reverence for food is, of course, a high regard for the work of the person who crafted it with such care and with attention to the land, the climate, the history that conspire to give food its unique, regional character.

Of course, all this growing and preparing is not done in isolation. Working with food should never be a lonely act. And eating it? Even cave people huddled together over their buffalo stew, didn’t they?