Re: Food value

D.Currie wrote:
Here's something to consider...how do you value food?
[snip] I mean, it all depends on what "value" you're talking
about. Money? Calories? Flavor? How filling it is? Nutrition? Ease of
preparation? Presentation? Trendiness? Allergy/religious/moral values?
Organic only?
[snip]

We chiefly view food and eating as a pleasure. Nutrition and budget
are satisfied pretty much without conscious thought as we eat a very
wide variety of foods. So what I pay most attention to in preparing
meals are the aesthetics, which involve all the senses: visual --
presentation (definitely my weakest element); aroma; flavor; mouth
feel; design, for want of a better term, meaning how well each of the
elements of the meal fit together and enhance each other; and quality
of ingredients. Then there's the role that dinner plays socially as an
occasion for relaxed conversation and connecting.

Note that none of this requires that things be "fancy." A bowl of
stew, a plate of fried chicken, mashed potatoes and gravy, and corn on
the cob, or a simple beef and peapods stirfry with steamed rice can all
fulfill the aesthetic objectives if done well.

When we go out to eat all these elements still matter, and in addition
there is ambience, service, and interesting menu choices.

A similar but separate thread could consider the act of cooking instead
of eating. Is it the menu planning, the exercise of knife skills,
perfect timing of wok cookery, baking, the perfectly sautéed fish
filet, or a beautifully composed salade niçoise, etc., that makes you
smile while you're doing it? -aem

.

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