Thursday, April 25, 2013

If You Smell What He's Cooking

Michael Pollan:

To cook or not to cook thus becomes a consequential question. Though I realize that is putting the matter a bit too bluntly. Cooking means different things at different times to different people; seldom is it an all-or-nothing proposition. Yet even to cook a few more nights a week than you already do, or to devote a Sunday to making a few meals for the week, or perhaps to try every now and again to make something you only ever expected to buy — even these modest acts will constitute a kind of a vote. A vote for what, exactly? Well, in a world where so few of us are obliged to cook at all anymore, to choose to do so is to lodge a protest against specialization — against the total rationalization of life. Against the infiltration of commercial interests into every last cranny of our lives. To cook for the pleasure of it, to devote a portion of our leisure to it, is to declare our independence from the corporations seeking to organize our every waking moment into yet another occasion for consumption.

I can get down with all that. Shamefully, though, learning how to really cook for the art and joy of it is one of those things I've been aiming to do for some time without ever getting around to it. A few years ago, I was planning to take some culinary classes, but this and that came up and it never happened. One of these days...