I am not really the right audience to appreciate cooking as an art form. I don’t much enjoy doing it myself. Cooking a beautiful meal takes time, and unfortunately, I would rather spend my time in other ways. I also have a rather Neanderthal concept of food. I get about as much enjoyment out of a boxed mac and cheese as I do with an extensive meal. After eating, as long as it tasted fine and I’m no longer hungry, I consider it a success. Of course, I can realize when I have had especially great food, but I do not feel the need to dedicate an amount of time to recreate it.
When I watch cooking shows (usually for the human drama as opposed to the actual cooking) the actual process leaves me mostly baffled. I can follow directions, and my results usually match the accompanying picture. But the creative ability to experiment? It is alien to me. I do not understand how to turn the right dials to make adjustments and improvements to meals.
It is this experimentation which does fascinate me. To me, it’s the difference between preparing a meal and capital-’C’ Cooking. Almost anyone should be able to follow the step-by-step directions and accomplish a meal. That ability to analyze a set of ingredients, though, is what impresses me.
Like other art forms, cooking fulfills the individual. It is about having a finished product at the end and feel pride. On the other hand, people enjoy cooking for others as much as they do for themselves. In this way, the art of cooking is different from the others. A meal is inherently consumable. Sure, critics can express admiration for a painting or a song, but a recipient can really love an exquisite meal. That bond is special.
Even though I do not feel the same way about actually cooking myself, I can appreciate those who compare a finished meal to a freshly painted canvas, to a work of art. Arriving at the right combination of spices and flavors takes practice. There is no question to me: an elaborate meal--like any work of art--takes time, effort, and emotion. I sometimes wish I had an expert tasting palate and could tell exactly what makes up a meal. In the meantime, I’ll leave it to the professionals.
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