A Quote by Michael Pollan
Another thing cooking is, or can be, is a way to honor the things we're eating, the animals and plants and fungi that have been sacrificed to gratify our needs and desires, as well as the places and the people that produced them. Cooks have their ways of saying grace too... Cooking something thoughtfully is a way to celebrate both that species and our relation to it.
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When we travel for research our strategy is to simply move from kitchen to kitchen. It's truly a wonderful way to travel - food shopping, cooking and eating in one home for lunch and then another for dinner. The process of cooking takes us immediately into the rituals and rhythms of daily life and also places us firmly in the position of learners. We were meet with incredible generosity by all of the families we ate with.
Even cooking at home, the difference between my wife cooking and me cooking is major. When my wife cooks, the kitchen looks like a disaster. When I cook it's completely clean and organized and it doesn't look like anyone has been cooking in there.
Theologians talk about a prevenient grace that precedes grace itself and allows us to accept it. I think there must also be a prevenient courage that allows us to be brave - that is, to acknowledge that there is more beauty than our eyes can bear, that precious things have been put into our hands and to do nothing to honor them is to do great harm. And therefore, this courage allows us, as the old men said, to make ourselves useful. It allows us to be generous, which is another way of saying exactly the same thing.
Artists react to tragedy by doing something both as a way for us as artists to process our pain and our grief and our loss and as a way to give something back and memorialize people that are lost. That always makes it far harder to compartmentalize things. As a species, should never get used to tragedy and we should do everything we can to prevent it from happening and to celebrate people loving people. We should all be lucky enough to be loved and to love someone in return. That's what this is about.
There are as many attitudes to cooking as there are people cooking, of course, but I do think that cooking guys tend - I am a guilty party here - to take, or get, undue credit for domestic virtue, when in truth cooking is the most painless and, in its ways, ostentatious of the domestic chores.
The geographical location of Sweden and, therefore, short growing season meant that the range of produce is not as abundant like say France, Italy or Spain. This influenced the cooking culture and forced cooks to be creative with a handful of ingredients. It's a very modern way of cooking.
Making the Hall of Fame, would it be something that's gratifying because of what I've sacrificed? Sure. Baseball has been a big part of our lives. We've sacrificed our bodies. It's the way we made our living.
A personality is our way of being for others. We hope that others will meet us half way or more, gratify our needs, be our audience, soothe our fears.
Gore is nature's way of saying, "There are too many human beings on the planet, and I'm trying to rectify this any way I can. SARS didn't work, but trust me, I'm cooking up something better. In the interim, please kill lots of yourselves.
There are so many food shows, really beautiful ones, that exist to elevate professional cooking and professional chefs. But there aren't that many that really celebrate home cooking or are for home cooks especially.
Experiments with animals have long been handicapped by our anthropocentric attitude: We often test them in ways that work fine with humans but not so well with other species.
Cooking has always sort of been my way to soothe the soul, if you will. I grew up around my great-great-grandmother cooking, and that's eventually where I learned a lot of things. So food has always been used to ease and comfort.
Possibly I want to bring my acting into the cooking, blending the two together. What I love is cooking for other people and seeing them enjoy what I have created for them. And same thing goes for acting. I have even tried to make some Chinese dishes before. It's very difficult. That's probably why eating at authentic Chinese restaurants is part of my journey here.
Cooking brings me so much joy. I love everything, down to the execution of the plate to picking out fresh ingredients at the market. It makes me deeply grateful and aware of where our food comes from and how feeding people is another way of saying, "I love you."
Something I learned when I was very young: with cooking, it doesn't matter where you are; you can always cook. You can end up in small village in Peru where somebody's cooking, take a spoon and taste it, and you might not be too sure what you're eating, but you can taste the soul in the food. That's what is beautiful with food.
Cooks are in some ways very much like actors; they must be fit and strong, since acting and cooking are two of the most exacting professions. They must be blessed - or cursed, whichever way you care to look at it - with what is called the artistic temperament, which means that if they are to act or cook at all well, it cannot be for duds or dummies.
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