The Art Of Cooking
By: Sheila Franklin
Date Published: 6/18/2008
Editing Date: pre-edited 6/18/08
Evolution
We used to eat just to survive. We didn’t care how it looked or if it was cooked perfectly to our preferences. Now we have cooking channels, cooking magazines, fancy restaurants, food critics and other things I can’t even think of. Cooking has evolved into yet another, of the many, forms of art.
Just imagine the inventions we use to prepare the food and all kinds of crazy gadgets to make our cooking better, easier and faster. If a caveman could jump ahead to today’s time they would be blown away,. They’d think we were crazy and, although they might admit that what came out of that processor surely looks pretty, they probably wouldn’t want to eat it.
From once surviving on just raw meat, nuts and berries; we now have ways to incorporate all sorts of seasonings, vegetables, fruits, etc. Cooking is no longer something that occurs strictly to quench our hunger. And a good cook knows how to satisfy the hunger for all our senses.
Many cultures shared their findings with other cultures, just as many generations passed on their secrets to the next. The result then and the result now is a continued evolution into the art of cooking.
The basics (humans have to eat) were met from the beginning of time and now they’ve branched out into all kinds of creations. We no longer eat to quench our hunger. Eating today… is usually a luxury and the hunger itself takes the back stage. These facts leave the sharp cook capitalizing on the fact that they are serving more than a meal. Cooking is indeed an art.
What People Think
Of course many people would disagree that cooking is an art, but I guarantee those same people are eating at McDonald’s every day or throwing a frozen dinner in the microwave. On the same token, it’s agreed that many people don’t have much of an appreciation for any art-form.
Of course I’m not saying people who eat fast food and frozen dinners don’t appreciate cooking as art. Sometimes money is a factor or others just can’t cook and they know it. In many other cases they just haven’t taken the time to give it any thought.
I’m not here to convince people either way, but I am curious as to what you think.
Is cooking an art, is it something that takes some kind of talent, is it genetic? Is it handed down, practiced and nurtured just like music? Does it appeal to more than just one sense? Do many people view the subject as an art and best of all: do the world’s best chefs see themselves as artists?
Cultures (detailed and complicated)
Let's take into consideration all the different cultures and cuisines.
The same dish varies greatly throughout the world, country and simply household-to-household. While you may eat the best steak of your life in New York City, the locals of New York may wonder what the hell you’re raving about and agree amongst themselves that it was subpar. A day later you could be eating a chimichanga in Mexico City and not get past the second bite while the locals agree amongst themselves that it’s the best in town.
From the chef’s perspective everything, including the gust should go into consideration: sight, smell, taste, texture and even sound are all considered by any top chef before the meal ever reaches the table.
The problem is: there are factors that the chef has no control over. People are often irritable when they’re hungry. Some people are extremely picky and expecting their meal to be just like mom used to make. The problem is: the chef doesn’t know mom and mom could’ve been making it wrong (as far as the chef’s concerned) all these years. Still other people are downright impossible to please.
Think of it as a band. Every instrument has its part. When do they come in, how loud are they going to be, etc., it all goes into the final product. But not everyone is going to like the band. On the same token, even if the band is playing the music that the person likes, they may tolerate and sit through the performance all the while wishing the guitar wasn’t so loud or the drummer didn’t hit so many cymbals. While the person next to you may never miss a gig, it is doubtful that you’ll return.
Then we come to simply bad cooking. Let's face it, just as some musicians should find another occupation, some people simply cannot cook. If we use the “band-example” above we can easily see that there’s a difference between a slightly over-volumed guitar and an out-of-tune guitar, just as the difference between a slightly overcooked steak and a steak that is impossible to eat, there is a difference between a band that needs work and a band that has you walking out the door.
You could define an art as: something that not everyone can do or do to any level of competence, but that’s where it gets complicated.
Simply put, cooking is indeed an art. Not everyone can do it. Take 10 people, all using the same recipe. (An Omelet for example) They will not taste the same.
Preparation & Timing
Time management is key to cooking. Making sure all your food is ready at the same time is a task in itself and, again, you could use the band-example as a comparison. If all band members, but one, are in-time, that one band member will ruin the song… If the meal is absolutely perfect but the mash potatoes are cold because you waited too long to put the steaks on well…… the art is ruined.
I learned very quickly if you’re having a dinner party for 12 it’s probably not a good idea to make Jambalaya, shrimp stuffed eggs, 3-cheese quiche, twice baked potatoes and banana pudding. Unless you’ve learned to manage your time and prepare properly…
Recipes (Theirs or Yours)
I like to find recipes online. I’ll look for an Italian recipe, Mexican or whatever. It never fails to amaze me when I see “Authentic” Italian & the recipe calls for jarred sauce. Or “Authentic” Mexican that calls for a packet of taco seasoning.
While some of these recipes may taste good, there’s nothing like making it yourself. There’s also a lot more pride in it. Of course there is more time involved and more money, but just as any artist will tell you… it is worth the time and they take however much they need.
I suppose you could consider jarred sauce and the likes cheating. Compare it to using a synthesizer for violin parts in your song and then calling yourself a violinist. Where do you draw the line? I guess that depends on what you call yourself. Playing a violin part on a keyboard certainly doesn’t make you a violinist but it may-well make you a keyboardist. Are you a cook, are you a person who is cooking or are you a chef?
Just attempting to answer that question should be enough proof that cooking is indeed an art.
When I was asked to write this article, I hadn’t given the subject much thought. I cook because it’s what I love to do and when you find yourself doing something (that not everyone can do) for the simple love of it, you can rest assured that you’re an artist.
Back To June Issue
Home
What's Next | Back Issues | Video Archives | Staff | Feedback
Advertise | Contact Us |MySpace
