Tuesday, April 02, 2013
If anyone hasn't already noticed, I have an imagination that would do Hollywood proud. When I'm watching a movie I can not only see and hear, but (I swear) feel, smell and taste everything in the movie. If a character is caught in a cold rain, I'll feel a shiver. If someone is eating something, I can almost taste it myself. (Before anyone else says it, yes, I'm a bit weird.) What does this have to do with food? A lot. I frequently find myself struggling with perceptions about food vs. the reality.
An example would be Italian salami, which I love in spite of knowing how bad it is. I find myself imagining how it might have been made by artisans centuries ago (assuming it isn't a totally modern product, which I don't know). I actually think it might have been better since they never heard of calcium propionate or sodium nitrate. Mind you , I know perfectly well that even if there was a shred of fact behind this lovely fantasy, food handling practices in those eras probably had a lot to do with the short life-spans back then!
This is just one example. I could (but won't) go on at some length about enchiladas, Chinese dumplings, apple cobbler and a multitude of others. All I have to do is THINK about the food and I can "taste" it and imagine how it's made.
What I need to master is turning this rampaging imagination to a more productive way of relating to food that doesn't take the romance and beauty out of food. Still working on it.