Why We Cook?!

Why We Cook?!

Some food professionals might say “that’s a loaded question” OR “that’s a tad presumptuous” and both may be correct. It’s akin to the reasoning that like a family, opinions OR sweeping statements regarding the hospitality business are similar since “everyone has one”.  We’ll do our best to answer this query and review the landscape of cooking and what it may mean to those who perform this art and the point of view of the “digesters” within the consumer core. 

First and most obvious we cook, or latch onto someone who does, as we need to eat to live and it’s in our best interests to survive so we’ve all agreed it’s generally a good idea.  As soon as we learned how to create fire we were looking for the proper utensils and implements, and entire industries have blossomed to provide them!  Beyond nourishment we have created cultural norms that help us to define the food we come to enjoy and mirrors our origins and our food preferences. Whether we realize it today much of what we cook is due to where we found that food in the first place and from the evidence of cuisines across the globe we have been very creative with what nature has provided especially since we’re all feeding the same type of system, humans!

We also cook to express ourselves and share our culture with others, family, friends and guests.  We see examples of this when visiting a new place or country our most hosts ask if they may provide a beverage or sustenance.  Many times what they serve is something which is a reflection of their own food norms to further share their food experience and culture.  Alternately we cook to make a statement of our original or native cuisine. In every country and culture a simple cooking style may be elevated to an “haute” cuisine representing the best or ultimate expression of a specific cuisine and or culture.  Of course therein lies the “rub” as agreement between those who create and cook the food and those who eat it may have differing opinions on the definition of elevated cuisine, I for one have created my share of flubs!

Recently as consumers have become more aware of the good and bad aspects of their daily diet they recognize the need to provide nourishment that is healthy and tasteful, this too may be a challenge as what many consider that which is recognized as “diet” food is not desirable.  This leads us to the question of which foods are healthy and “good for you” a growing if not burgeoning demand of consumers upon those who process and prepare food.  To that point many consumers have begun to “self-define” which foods are good for them regardless of whether these are actually healthy or not, (Prepared Foods, 11/7/18).  People are changing their diets and healthy food definitions in different ways such as reviewing calorie counts on food products and menus (when available).  They also appear to shun carb-heavy carriers like breads, crusts or pasta for complex carbohydrates such as vegetable enriched flatbreads or squash-based noodles.  Avoiding the empty calories of refined carbohydrates and fatty preparation methods is a good step in the right direction for consumers.  Perhaps an even better step is for consumers to be as passionate about self-education regarding flavorful, yet healthy cuisines, some Asian and Mediterranean diets come to mind and require further personal inquiry.

Upon reflection of the words of Jean-Anthleme Brillat-Savarin, “Tell me what you eat, and I will tell you who you are” it might appear we, as food consumers, could be a member of many different tribes falling somewhere between the guidelines of said author of gourmet or gourmand.  In the end we’re all responsible for what goes in the “pie hole” so as a year-end request we hope you’ll take good care of yourself and those who take care of you in kind.  You can find us at www.themenuspring.com