My Life as a Foodie
How it all began
I've always enjoyed food, and for a long time I've disliked junk food (though it hasn't always been that way) but it was only when my marriage broke up and I had to actually learn to cook(!) that I gained a real interest in matters epicurian.
I'd had little cooking experience for many years as my husband had really enjoyed cooking and I was thus banished from the kitchen. I must say, that suited me just fine. He cooked well, and kept me supplied with wine, cheese and crackers while I waited — what more could one ask?
However, when I moved into my own place, it was a different story. I had to cook! Eek! I really was not the best cook. (And heaven knows, I still have rather a lot to learn.) Totally uncreative, I relied on following recipes to the letter. Except even then, things still didn't always turn out right...
The first time I cooked for someone else, it was my friend Sarah. She thought it was hilarious that I had my laptop in the kitchen so I could follow the recipe, which I'd found online. She just had to take a photo!
Me referring to the recipe the first time I had a dinner guest.
There's been, and still is, a lot of trial and error. But when the meals do turn out right... yesssssss! Nothing beats having taken time and trouble to create something nutritious and tasty and maybe just a bit different, and to share and enjoy that meal with others. Along with my enjoyment of cooking and the resulting meals, mealtimes themselves became something really special. I think that too often we rush through our meals because we have somewhere else to go, or something else to do — or maybe we sit in front of the television while we eat, hardly tasting the food let alone savouring it, while our attention is mostly on the screen. Often there is no conversation, no sharing. And that is normal for many people.
Midway through 2007, I was introduced to the concept of Slow Food. I then devoured all I could learn about the Slow Food Movement. To quote from the Slow Food web site, the philosophy of Slow Food is:
... to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.
This really, really gelled with me and the things that Slow Food, and the Slow Food Perth Convivium are doing and working towards are nothing short of awesome. "Movement" is definitely the right word there.
Flowing on from the principles of eating fresh, seasonal, locally-produced food, I soon acquired an interest in sustainable agriculture, organics, and in general food that is simply "good" in every sense of the word. I now view food in a far more holistic way.
As someone who is very passionate about food, and (by default, I think!) wine, I would love to share my experiences as I go along. Hang on tight — and loosen your belts!
Posted by Vicki on Friday, September 18, 2009 at 10:34 AM in General.
Next entry: Braised Lamb Neck