beautiful food for the soul Bene, sono giunto alla conclusione che il cibo per l'anima è il cibo stesso. Meglio, la preparazione dello stesso. È domenica, ci siamo alzati tardi, l'aria non troppo rovente di questo torrido luglio ha lasciato un po' di requie alle stanche membra e ci siamo messi, io e Donatella, a preparare varie cose per il pranzo di oggi e per la settimana. Battuti di aglio e prezzemolo, ground beef to mix with eggs and bread soaked in milk, meat loaf and meatballs, homemade tomato sauce, tomatoes from the garden of the neighbor who gives us very nicely, the same stuffed peppers with meat mixture into balls ... I did not, but I got hungry.
The best thing, though, was the mood changes that occurred as preparations were going forward, I heard Kathy sing, I myself have found to mix with energy and enthusiasm, with bare hands, almost two pounds of ground beef, with a peace of mind that surprised me.
The food has always been one of the centers of human activity from the preparation of the superstar chef melancholy frozen ready meals, is a fulcrum around which culture, daily life, interests, work of millions of people. However, I think a key part of its essence goes slowly but surely fading away ... food preparation, from the daily menus for special occasions, is increasingly being perceived as a wasted effort, one more than the primary pleasure of eating, the taste of simple hunger.
am of the opinion that it is a big mistake. The preparation the food is, I believe should be an integral part of the food itself. No accident that the most important ritual meals still provide a preparation that must be strictly by hand, and that is not only essential to the success of the meal, but the rite itself. The celebration dell'agnolotto not just sit at the table and eat it, and place it in the tasting but the whole story of preparedness, as co-sermon for communion. Preparing food from raw materials, sometimes grow or raise the same raw materials, is a task that involves all the senses, a training which is a prelude to the tasting, taking energy from food, turning it into something more to put gas in the tank. It is as if I prepare the meal, it transferred a part of my energy in food, energy back then, multiplied by the pleasure of tasting. Do not they always say that the things that you prepare yourself (or those that will prepare you mother or grandmother, or your wife ...) have a different flavor? Do not continue to say, despite everything, that things are better homemade?
course, the main excuse is, quite rightly, "but who has time to start preparing things?". It is true, the newspaper is now completely absorbed in survival activities of other, mainly more work, the short time remains to be devoted to social activities, otherwise you end up brutalized, so not much time to spend on rituals that are often seen as legacies of ancient eras ... and very macho.
But I believe that we need a change of direction. Not so much, or not only, due to the time of crisis we are experiencing (you have done on behalf of what it costs to have a salad in a bag against the fresh clean to clean?), But rather to get a social life that is very old, almost atavistic, all focused on the value of food as an element of survival of the community, as this often sacred element (think which and how many gods were engaged in activities related to food) that was divided and shared with everyone.
After all, would almost be a turning point ... go back to go forward. Not sure what would be painless or effortless, but would such a change in mentality that maybe, and I emphasize perhaps, you may be able to see light at the end of the tunnel. That is still quite dark. Who knows, could be illuminated by a cooking stove ...
