Your observations both about American restaurants and the way Americans eat is spot-on. We are not raised, generally speaking, to relish our food and flavors, let alone allowed enough time to ever enjoy our food. When I think of Peter Mayle’s luscious descriptions of eating in France, or watch Jose Andres trot around Spain with joy, relishing every bite, I am reminded of our ‘cuisine pauvre’; more ‘pauvre’ and less cuisine. I am so grateful that I learned how and love to cook.
Thanks Gayle. Cooking like writing is a meditation for me. I’m wholly present. And it’s true what the Italians say—that you can taste when food is cooked with love
This is brilliant. I love this voice, too!
Your observations both about American restaurants and the way Americans eat is spot-on. We are not raised, generally speaking, to relish our food and flavors, let alone allowed enough time to ever enjoy our food. When I think of Peter Mayle’s luscious descriptions of eating in France, or watch Jose Andres trot around Spain with joy, relishing every bite, I am reminded of our ‘cuisine pauvre’; more ‘pauvre’ and less cuisine. I am so grateful that I learned how and love to cook.
Thanks Gayle. Cooking like writing is a meditation for me. I’m wholly present. And it’s true what the Italians say—that you can taste when food is cooked with love
I totally agree:)