I love cooking.
Actually, I love gastronomy, which is more around the culture, history, art and science of food.
The subject fascinates me so much, that given the opportunity I would happily return to study it full time – a subject that would require an interdisciplinary focus of both fine arts (it’s influence to and from: dance, dramatic arts, painting, sculpture, literature, architecture, and music) and the sciences (chemistry, biology, geology, agronomy and sociology). Further the joys of the potentia that is offfered via the arts of molecular gastronomy.
But I digress.
As I stated, I love to cook – and I love the subject.
Cooking bestows the joy of creativity as it allows me explore the ingredients, the interaction of flavours and textures, the science of how one substance can alter another, the joy of the finished meal and how it can bring people together in ways few other things can.
Cooking bestows the joy of therapy as well, for while it is work (and in some cases a lot of work) it can be extremely therapeutic for the tactile senses to mash, moosh and squish ingredients between your fingers, the olfactory senses to smell the aromas of fresh ingredients and the combined aromas of a finished meal, the visual delight of the presentation and of course, the salivacious end of it all in the oral delights of the final product.
Thus, after many years of talking and pondering, here it is – my not so everyday cooking blog. I have only only just started collating it all together from all of those scraps of paper, hastily smudged concepts and margin scribbles I have amassed over the years. Or from whatever feint recollections I still posses of inspirational based cooking and one of accidental success that my darling partner pesters for me to repeat.
I’m resisting just out and out copying them all down and onto the blog. Instead, I plan to add a few each week or weekend as I actually (re)cook them and take photos.
This will include any current experimentation and failures. It is important to learn from the mistakes after all.
I will also try to impart any other knowledge I have as I go along – tips, tricks, know-how or just banter. I haven’t figured it out yet other than I wanted to start 2010 with a definite goal of finally putting my keyboard where my intentions were.
This is my domain, but it’s also yours. Feel free to not only ask me anything but request recipes as well 🙂