![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
My love affair with Nigella Lawson....
Dec. 9th, 2011 11:52 amNigella Lawson "My Love Affair with Salted Caramel"
I love this article... I love the way Nigella speaks and writes and thinks about food. There are a lot of chefs and cooks out there from Julie Child, to Alton Brown to Michael Smith to Anthony Bourdain, to Mark McEwen to Heston Blumenthal to Feria Adria to Chuck Hughes that I love and admire and read - and all of them have one important element in common: they are PASSIONATE about food. But when Nigella speaks, when Nigella writes - it is a love letter to food, it is with her heart and her soul and her passion she pours out in a sinfully delightful way that leaves one breathless and panting and feeling just a tiny bit naughty. It speaks to the heart of a quote from a favourite book "Like Water For Chocolate": "to the table or to bed, one must come when one is bid". There IS a direct lizard brain connection between sex and food. There is a direct lizard brain connection between art and sex. For all that cooking is chemistry and science in action - even the molecular gastronomists (who btw abhor that misnomer, preferring instead the title alchemist) bring passion to the equation. Love, delight, joy, sorrow, ... they talk about in chef training ... about storytelling with food. This is the chef as the artist. This is MY art. My palette. The kitchen my studio and why I refer to it as the Apothecary Kitchen. Nigella, her voice, her art, her standing in the light of the fridge at 4am, eating from a container in the fridge with a spoon because you just HAVE to have one more bittersweet delicious BITE; her art speaks most closely to my own. Speaks to my PURE delight at having made homemade chili mayonnaise in a blender in 5 minutes this week, and sitting there with big chunks of fresh bread in hand cleaning out the blender and feeling a bit like a 5 yr old with a cake batter bowl, and hands getting messy and sticky and knowing you'd never really want anyone to SEE you like this and feeling guilty and a tiny bit dirty in the moment of indulgence. It was a private moment. So I sit in awe of Nigella and her ability to give life to that artists moment in a way that I've continually failed to do.
Originally posted to: The Plan® comment there or here
I love this article... I love the way Nigella speaks and writes and thinks about food. There are a lot of chefs and cooks out there from Julie Child, to Alton Brown to Michael Smith to Anthony Bourdain, to Mark McEwen to Heston Blumenthal to Feria Adria to Chuck Hughes that I love and admire and read - and all of them have one important element in common: they are PASSIONATE about food. But when Nigella speaks, when Nigella writes - it is a love letter to food, it is with her heart and her soul and her passion she pours out in a sinfully delightful way that leaves one breathless and panting and feeling just a tiny bit naughty. It speaks to the heart of a quote from a favourite book "Like Water For Chocolate": "to the table or to bed, one must come when one is bid". There IS a direct lizard brain connection between sex and food. There is a direct lizard brain connection between art and sex. For all that cooking is chemistry and science in action - even the molecular gastronomists (who btw abhor that misnomer, preferring instead the title alchemist) bring passion to the equation. Love, delight, joy, sorrow, ... they talk about in chef training ... about storytelling with food. This is the chef as the artist. This is MY art. My palette. The kitchen my studio and why I refer to it as the Apothecary Kitchen. Nigella, her voice, her art, her standing in the light of the fridge at 4am, eating from a container in the fridge with a spoon because you just HAVE to have one more bittersweet delicious BITE; her art speaks most closely to my own. Speaks to my PURE delight at having made homemade chili mayonnaise in a blender in 5 minutes this week, and sitting there with big chunks of fresh bread in hand cleaning out the blender and feeling a bit like a 5 yr old with a cake batter bowl, and hands getting messy and sticky and knowing you'd never really want anyone to SEE you like this and feeling guilty and a tiny bit dirty in the moment of indulgence. It was a private moment. So I sit in awe of Nigella and her ability to give life to that artists moment in a way that I've continually failed to do.
Originally posted to: The Plan® comment there or here
