April 27, 2006

Why we cook

A Conjecture: Our resurgent interest in food does not stem from green consciousness or medicine or food TV. We're interested in cooking because we're cooking more, and because we're now coming to understand cooking. We have a feel for ingredients (thanks, Alice!). We're open to trying techniques from peasants and pros, because it's all just dinner (thanks, Julia!).

Knowing a little more about cooking teaches us more about eating. Eating new foods teaches us more about cooking. And the habit of thinking about what we're eating and how we're cooking improves our food and (I hope) ourselves.