I was listening to some of the NPR commentary on Thanksgiving, leading up to the holiday. One chef they interviewed said something about how much of the meaning we attach to food is associated with memory, and that memory probably accounts for most of what we find desirable in the foods we go back to again and again.
That got me thinking about pioneer food, of course. In itself, there's probably not much appetizing about pioneer food, or any other multi-generational food. We have so much variety in the grocery store today that we can make much tastier morsels that we would find from pioneer days. But we attach emotional significance to the pioneer items. The carrot or plum pudding serves as an example. Danish abelskiver are not particularly tasty (they are certainly nice) but there's more emotional memory attached to them for me so they become special.
Here's our assignment for today: List three foods that are tasty on their own, and three foods that are special because of memories you attach to them.
The Ceylon Dinner, 1875.
1 day ago