There is the presumption that because you write about food, you are somehow a skilled and superior cook. I am afraid this is a falsehood and now I would like to put the record straight. If one writes about something, it does not mean that person embodies every aspect of it. If you write about art, are you in fact Cezanne? No, probably not and far from it. No one is but you understand the significance of his work and perhaps identify with the fact that he was a late bloomer while Picasso was not. The main thing is your writing which is your art.
When people realize that I write about food, they assume I can cook anything or identify the different appellations of wines. It’s unlikely and while I do have a wealth of knowledge about some things – I am no expert or culinary wizard.
More so, I am not very detailed in the annals of my metier and prefer to observe the people who are the actual cooks, producers, oenophiles, etc. They gives me my fodder and not to mention my food. So I resolve to wash the dishes aka write, when they are done.
Of course, I do lament that I am not a better cook or a more organized and trained one for that matter. Everything I know is from experience, from watching my Mom, to simply flipping through cookbooks and deciding what looks good, or eating out one night at restaurant thinking to myself – I could cook this at home. I suppose the gut reigns supreme but I don’t go out of my way to push my culinary skills to the test in order to improve my writing. If I did, I would be fooling myself and I would forget my key ingredient: people.
So, I stay interested in food mainly by observing the people in it -their raison d’être, their background, their favorite things to eat and to cook – what makes them tick is far more interesting to me than learning the differences between a béchamel and hollandaise sauce.
Why people do things? How people eat? How they treat and view food and incorporate into their lives – however subtle or profound it may be. It’s curious how much it can reveal about a person, a place – think of the seasons.
From time to time, certain details can be interesting – some clue down a dark alleyway and suddenly you are enlightened. Admittedly, I was happy to learn that marmalade did not come from oranges but from quince, when I was in Portugal. That was defintely interesting, as was our overzealous and often domineering tour guide, Victor and our jamon loving bus driver, Pepe.
My point is that because I am not a very good cook (I am disorganized, messy, and I always leave the grocery list at home) or spend the wee hours of the night studying the Oxford Companion to food that I am a bad food writer. It's just that my focus and inspiration lies elsewehere and it still includes food – just a little differently.
Rather, it is with the people – les gens ont faims (the hungry people) both inconnu (unknown) and connu (known). Afterall, they let me taste food a second time.
I thank thee that I am none of the wheels of power but I am one with the living creatures that are crushed by it.
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